Recipe Box Swap

Hosted by Randi at i have to say
Nothing makes me think of summer like raspberries. I remember hiking in the mountains of Utah growing up with my Dad and brother on Sunday's when Mom was working and picking wild raspberries.
The home we live in now was once an organic farm with eight to ten rows of raspberry bushes. I don't have the time or the green thumb to keep it up to the level I am sure they did, but we do get more than our fair share of berries each year. I let ladies from the fire department auxiliary, and ladies aid come pick to their heart's content. Our greenhouse guru Damon was able to pick a quite a few himself, and I pick buckets giving them to friends, family, and going on a raspberry binge for the month of July.
Thanks to my trusty Press n Seal I was able to save many many bags for use this winter :) and then, of course, there is jam. I LOVE raspberry jam. Sadly, I do not know how to make it myself but some of the ladies who pick give me a few jars so it works out in the end...
In celebration of summer, and at the request of one of my favorite bloggers at Random Thoughts and Musings... here are some of my favorite Raspberry recipes.

Raspberry Mousse
2 cups fresh raspberries
1 Tbsp. unflavored gelatin
1 Tbsp. lemon juice
4 cups whipped cream
1/4 cup sugar or sugar substitute
Fresh mint
Raspberries
Whipped cream
Raspberry sauce from recipe below (optional)

In a saucepan combine 1 1/2 cups raspberries and sugar. Heat and stir over medium jeat until turned to liquid. Stir in gelatin. Remove from heat and scrape into a large bowl. Let cool for five minutes. Remove chilled whipped cream from refrigerator. mix one cup of whipped cream into raspverry mixture until well combined. Fold in remaining whipped cream. Pour into wine glasses (or dessert bowls) and chill. Put a swirl of whipped cream, drizzle with raspberry sauce (optional), and a couple/few fresh raspberries on top with a sprig of mint and serve.

Decadent Raspberry Brownie
1/2 cup light Karo syrup
1/2 cup butter
5 squares semisweet chocolate
3/4 c. sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped walnuts
1 cup raspberries
raspberries (for garnish)
mint (for garnish)

Chocolate Glaze:
2 squares semisweet chocolate
1 1/2 Tbsp. light Karo syrup
1/2 Tbsp. Butter

Raspberry Glaze:
1/4 cup raspberries- mashed and sieved
3 Tbsp. light Karo syrup
1 tsp. corn starch
1 Tbsp. water

Line bottom of eight inch springform pan with baking parchment. Grease sides. Flour lightly. In large saucepan, bring corn syrup and butter to a boil, stirring occassionally. Remove from heat. Add chocolate stirring until melted. Add sugar. Stir in eggs, one at a time. Stir in vanilla, flour, and nuts. Mash berries. Sieve if desired. Stir into batter. Pour into pan. Bake at 350 degrees F for 30-40 minutes until cake tester comes out clean. Cool in pan 10 minutes. Remove. Cool completely on rack.
To prepare chocolate glaze melt chocolate, butter, and Karo syrup in saucepan over low heat stirring often.
To prepare raspberry glaze put raspberries and Karo syrup in saucepan. Mix corn starch with water. Add to saucepan. Bring to boil, stirring until thickened.
Pour chocolate glaze onto cake top. Spread onto sides.
Swirl the raspberry glaze into the chocolate glaze.
Garnish with fresh raspberries and mint.