Type what you have

Ingredients

• ✓ black raspberry
• pie crust
• white sugar
• cornstarch
• tapioca
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
2. 2 Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.

By RainbowJewels

Ingredients

• ✓ black raspberry
• water
• white sugar
• creme de cassis liqueur
• lemon juice
• egg white

Instructions

1. 1 Combine water, sugar, and crème de cassis in a bowl; stir until sugar granules are completely dissolved, 2 to 3 minutes. Set aside.
2. 2 Combine black raspberries and lemon juice in a blender; blend until smooth. Set a fine-mesh strainer over a medium bowl; pour berry purée into strainer, working in batches, stirring vigorously to force juice into the bowl until most juice has been extracted. Discard solids.
3. 3 Stir berry juice into sugar mixture until well combined. Cover the bowl with plastic wrap; freeze for about 4 hours.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk berry mixture until slushy; fold in egg whites until just blended.
5. 5 Cover the bowl with plastic wrap; freeze until sorbet is solid, about 2 hours.

By anglophile612

Ingredients

• ✓ black raspberry
• heavy cream
• sugar
• milk
• egg
• vanilla extract
• ice water

Instructions

1. 1 Place black raspberries in the bowl of a food processor or blender; pulse until smooth. Pour black raspberry purée into a saucepan over low heat; simmer until slightly reduced, 3 to 5 minutes. Cool.
2. 2 Combine 1 cup cream, sugar, and milk in a 4-quart saucepan over medium-high heat; bring to a boil. Boil for 2 minutes.
3. 3 Beat eggs in a bowl; slowly pour ½ hot cream mixture into eggs, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; stir in remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until custard starts to thicken, about 5 minutes.
4. 4 Combine black raspberry purée, 1 cup custard, and vanilla extract in the bowl of a food process or a blender; pulse until well combined. Pour black raspberry-custard mixture into custard in saucepan; stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
5. 5 Pour custard into a 1-gallon resealable plastic freezer bag; submerge in the bowl of ice water until cool, about 30 minutes, adding more ice if necessary.
6. 6 Pour cooled custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.

By David Pinkus

Ingredients

• ✓ black raspberry
• butter
• sugar
• all-purpose flour
• milk
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter into an 11x7-inch baking dish.
3. 3 Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
4. 4 Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

By farmwife92

Ingredients

• ✓ black raspberry
• white sugar
• water
• lemon juice
• all-purpose flour
• baking soda
• salt
• shortening
• buttermilk

Instructions

1. 1 Combine 4 ½ cups sugar, raspberries, 1 cup water, and lemon juice in a large saucepan; bring to a boil. Reduce heat to low; cover and simmer, gently stirring occasionally, about 15 minutes. Add equal amounts more sugar and water, if needed, so liquid remains slightly above berries.
2. 2 Stir flour, baking soda, and salt together in a medium bowl; cut in shortening with a pastry blender or tines of a fork to form pea-size pieces. Stir in ¾ cup buttermilk until dough comes together. Gradually add more buttermilk if dough seems stiff.
3. 3 Drop dough into raspberry sauce, 1 tablespoon at a time; cover and simmer, about 5 minutes. Flip dumplings, cover, and cook 10 minutes more. Set aside before serving, 10 minutes.

By Jennifer

Ingredients

• ✓ black raspberry
• lemon juice
• white sugar
• fruit pectin

Instructions

1. 1 Crush black raspberries in a bowl. Pour berries into a sieve or cheesecloth over another bowl; let hang and drip into the bowl until the dripping stops. Press gently. Measure 3 cups of juice and pour into a large pot.
2. 2 Stir lemon juice into the pot. Stir in sugar. Bring mixture to a full, rolling boil over high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam from mixture using a metal spoon.
3. 3 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
4. 4 Ladle jelly mixture quickly into hot, sterilized jars, filling within 1/8-inch from tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year. Refrigerate opened jellies for up to 3 weeks.

By DelightfulDines

Ingredients

• ✓ black raspberry
• all-purpose flour
• sugar
• baking powder
• salt
• lemon
• egg
• milk
• vegetable oil
• lemon
• white sugar
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, 1 cup sugar, baking powder, and salt in a medium bowl; stir in black raspberries and lemon zest.
3. 3 Whisk eggs together in a separate bowl; whisk in milk, oil, and juice of 1 lemon. Stir in flour mixture until just moistened; transfer to the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.
5. 5 Combine ½ cup sugar and juice of 1 lemon in a microwave-safe bowl. Microwave at 20-second intervals until sugar is dissolved and glaze is smooth.
6. 6 Brush glaze over warm bread while still in the pan; cool for 10 minutes. Transfer loaf to a wire rack to cool completely.

By Miss B