Pie makes the most of raspberries

Recipe Finder

June 12, 1996|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

Raspberry season will soon be here, says Victor J. Romeo of Cockeysville. "Every year I look forward to Maryland tomatoes, soft crabs and wild raspberries, just to name a few of our delicious harvest. Any raspberry pie or cake recipe would be greatly appreciated," he wrote.

Patricia Gick of Fulton responded with a recipe that she says "is from 'The American Woman's Cookbook' given to me from my grandmother's shelf. Loganberries may also be used."

Raspberry pie

3 1/2 cups cooked raspberries

1 tablespoon butter

1/8 teaspoon salt

1 1/2 tablespoons cornstarch

1/2 cup raspberry juice

1 baked 9-inch pie shell

meringue (see recipe)

Cook berries in 1 cup of water over medium heat until slightly soft, reserve juice.

Combine berries, butter and salt and heat to boiling. Mix cornstarch and 1/2 cup juice together and add to berries. Cook slowly until thickened stirring constantly. Cool. Pour into pastry shell and cover with meringue. Bake at 325 degrees for 12 to 18 minutes until meringue is lightly browned.


2 egg whites

4 tablespoons sugar

dash salt

1/2 teaspoon vanilla or 1/4 teaspoon lemon extract

Add sugar to egg whites and beat mixture until stiff. Add salt and your choice of flavoring. Top pie and bake as directed.

A good starter

Evelyn M. Reinholdt of Kelso, Wash., wrote that she wanted a potato yeast like her mother made. "I know you had to save some as a starter," she wrote.

Lyn Shaw of Queen Anne sent in the favorite of our tester, which came from "Uncle John's Original Bread Book" by John Rahn Braue, who wrote that the recipe was brought by his father in a jar from Deutschland to America. It works very well with quick breads too," she wrote. Ms. Shaw noted that, although it was not mentioned in the recipe, she believes that the starter should not be made in a metal bowl.

Dad's starter

3 large, clean potatoes

2 cups water, boiling

4 tablespoons honey

2 tablespoons salt

2 cups cold water

1 cup starter or 1 ( 1/4 -ounce) package active dry yeast dissolved in 1/4 cup warm water

Pare and cut potatoes into small cubes and cook until tender in the boiling water. Mash potatoes in the water in which they were cooked and stir in the honey, salt and enough of the cold water to make about 4 cups of liquid.

Set aside until lukewarm then add the starter or dissolved yeast. Stir and allow the mixture to stand overnight, covered.

In the morning the mixture should be "foaming light." Stir well and pour off 1 cup for baking and reserve the rest in a clean, loosely covered jar placed in a cool place on in the refrigerator. Do not freeze. No spoilage should result if used often.

Ms. Shaw says it is a matter of using and replacing and "it seems to last forever."

Recipe requests

Linda Miller of Havre de Grace writes, "My best friend and I would like to have the recipe for the sweet corn cakes like those we have at Chi-Chi's which are moist and sweet."

Mrs. Gundy of Baltimore wants a recipe for the one-hour rolls which she found in an old Farm Journal many years ago and cannot duplicate.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 6/12/96

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