Woodhaven Raspberry Pie

5 cups raspberries, divided
1 cup water
1 cup sugar
3 T. corn starch
3 oz cream cheese, room temp
1 T. butter
1 T. milk
1 9" pastry shell

In a saucepan, combine 2/3 cups raspberries and 2/3 cup water. Simmer for 3 minutes and strain.Discard seeds, set juice aside. In another saucepan, combine sugar, cornstarch and remaining water until smooth. Add raspberry juice, bring to a boil and stir for 2 minutes until thickened.
Remove from heat and let cool

In a bowl, beat cream cheese, butter and milk. Spread this on bottom of pie shell. Pour glaze over remaining berries and place gently in the pie shell. Refrigerate until serving. Serve with whipped cream flavored with lemon juice.

Whole Grain Raspberry Breakfast Bars

This comes from the Driscoll Web Site - all berry lovers should visit the site = lots of recipes there!

Two minutes is the magic time it takes for cornstarch to thicken and turn clear – be sure to stir the fruit and cornstarch while simmering. Pressing the crumbs firmly into the pan and on top of the berry filling is important to make the bars hold together.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 12 servings

Raspberry Filling

1pkg. (6 oz) Driscoll’s Raspberries

1/4 cup granulated sugar

2 Tbsp.cornstarch

2 Tbsp.lemon juice

Breakfast Bars

1 1/2 cup regular or quick oats

3/4 cups whole wheat flour

2/3 cups packed brown sugar

1/3 cup walnut pieces

1/4 cup wheat germ

1 tsp. cinnamon

1/3 cup canola or vegetable oil

1 large egg

Preheat oven to 350°F.

Combine raspberries, sugar, cornstarch and lemon juice in a small saucepan.

Stir over medium heat until mixture comes to a boil.

Simmer, stirring constantly for 2 minutes until sauce is thick and translucent. Remove from heat.

Combine oats, flour, sugar, walnuts and cinnamon in a food processor.

Process until oats and walnuts are finely ground.

Add oil and egg; pulse to evenly combine, scraping sides of work bowl.

Press half of the crumb mixture evenly on bottom of a 9-inch square pan.

Spread raspberry filling evenly over crumbs. Top with remaining crumbs and pat down gently.

Bake 25 minutes or until golden brown.

Cool completely in pan. Cut into bars.

Auntie's Raspberry Pie

Surely, each of us must have had a great aunt who made fabulous desserts such as this pie!

1 baked pie shell

1 14 oz can sweetened condensed milk

1/3 cup lemon juice

2 cups red raspberries

Refrigerate can of condensed milk overnight. Remove from refrigerator, pour into a bowl and add lemon juice. Place bowl back in refrigerator for an hour while the mixture thickens. Gently fold in the raspberries and pour into the pie shell. Refrigerate until served.

This recipe comes from Marion, Ohio and belonged to Frances Mantey's great aunt, Lutilla
.