Grandma’s Berry Muffins

½ c. quick oats, ½ c. orange juice, ¼ tsp. baking soda, 1 c. all-purpose flour, ½ c. whole wheat flour, ½ c. brown sugar, 1 ¼ tsp. baking powder, ½ tsp. salt, 1 egg, beaten, ½ c. vegetable oil, 1 c. whole frozen raspberries or blueberries.

Topping

¼ c. chopped pecans, ¼ c. brown sugar, ¼ tsp. cinnamon

• Mix oats and orange juice together.
• Stir in brown sugar.
• Add beaten egg and oil.
• Sift dry ingredients together and stir in. (Do not over stir!)
• Add raspberries and lightly mix in.
• Put in muffin tins and add topping.
• Bake at 400 degrees for 18 to 20 minutes.
• Let cool and enjoy!

Yummy Raspberry Smoothie

1 ½ c. frozen raspberries, ½ c. yogurt of choice (Yoplait cherry works well), 1 c. ice, 1 Tbs. honey, Water as needed. (You may also add peanut butter and granola to make a thicker breakfast treat.)

• Put raspberries, yogurt, ice, and honey into blender.
• Blend and add water until desired consistency is reached.

Morning Blueberry Coffee Cake

¾ c. sugar, ¼ c. shortening, 1 egg, ½ c. milk, 2 c. flour, 2 tsp. baking powder, ½ tsp. salt, 2 c. frozen blueberries

Topping

½ c. brown sugar, 1/3 c. flour, ¼ c. softened butter.

• Cream together sugar and shortening.
• Stir in egg and then milk.
• Sift together flour, baking powder, and salt.
• Stir in blueberries.
• Sprinkle with topping mixture.
• Bake 25 -30 minutes at 375 degrees.
• Let cool for 5 minutes and enjoy!

Allie’s Raspberry Cooked Pie

Pie Crust

2 c. all-purpose flour, 1 tsp. salt, 2/3 c plus 2 Tbs. shortening, 5 – 8 Tbs.cold water

• Mix flour and salt.
• Cut in shortening, until the particles are the size of small peas.
• Sprinkle with cold water, tossing with fork until flour is moistened and pastry leaves side of bowl.
• Form pastry into 2 balls.
• Roll pastry, using floured board, into 12 inch circles. (or 2 inches larger than upside down 9’’ pie plate.)
• Put one pastry into 9’’ pie plate.

Pie Filling

1 c. sugar, 1/3 c. flour, ½ tsp. cinnamon, 4 c. frozen IQF raspberries, 1 Tbs. lemon juice, 2 Tsp. butter

• Mix sugar, flour, and cinnamon.
• Stir in raspberries until well coated.
• Turn into pastry lined pie plate.
• Sprinkle with lemon juice.
• Dot with butter.
• Cover with top pastry and slit the top.
• Put foil around the edge of the pie. (so the crust won’t burn!)
• Bake at 425 degrees until crust is brown and juice starts to bubble through the crust. Usually around 35 – 45 minutes.
• Let cool and serve warm with vanilla ice cream.