Raspberry Alaska

2 c. fresh raspberries
1” slices of vanilla ice cream

½ lemon pound cake, cut horizontally

½ c. white sugar

5 egg whites

Preheat oven to 500 F.

Meringue: Beat egg whites to soft peaks. Gradually add sugar and beat to stiff peaks. Set aside.

Assembling the Alaska: Place one layer of pound cake on a cookie sheet or wooden cutting board. This will be the base of the cake. Working quickly, cover the cake with slices of ice cream. Cover with the raspberries. Cover and seal everything with meringue. Place on the lowest rack and bake for 3 minutes at 500 F. Serve immediately.

Raspberry and Cream Pie

Crust: Prepare an unbaked 9-inch pie shell

Filling:
4 cups fresh raspberries

1 cup whipping cream

1 cup sugar

½ cup flour

Dash cinnamon

Blend four, sugar, cream and cinnamon with a wire whisk or fork. Put raspberries in a large mixing bowl and pour the cream mixture over them. Stir gently to coat raspberries. Spoon mixture into pie shell. Bake at 400F for approximately 40 minutes or until set. Serve at room temperature or slightly chilled. Leftovers should be refrigerated.

Raspberry Sorbet

4 cups Springridge raspberries

2/3 cup white sugar

2/3 cup water

1 tbsp. corn syrup

1 tbsp. lemon juice

In a saucepan, boil sugar and water just to dissolve sugar. Cool completely. Puree raspberries, corn syrup and lemon juice in food processor. Add raspberry mixture to sugar water. Strain through a sieve into a shallow metal cake pan; freeze 4 hours. Break into chunks, puree again in food processor. Store in airtight container in freezer for at least 4 more hours. Scoop and enjoy!