Recipes are bursting with juicy berries

Make the most of the season by using fresh raspberries in these sweet treats.

Gorgeous ruby-red raspberries are perfect popping in your mouth as a snack, tossing into fruit salads and desserts. Many of you may raise your own berries and if not, you can purchase them at the grocery store or art a farmers market.

You can also buy frozen berries and have them at your hand whenever needed, as you all well know, so you can make the desserts all year round.

Below I listed a raspberry sauce that you can puree and will have all the berry flavor without any seeds.

A tip for the raspberry orange torte — one cup of raspberry sauce cooled to room temperature can be substituted for the pressed raspberries in the recipe below.

For the Sherbet Cream Cake, it takes a little more time to prepare, but is beautiful when completed.

The recipes below today speak for themselves. Just be sure to try them before the season for berries is over. You will not be disappointed!

Until next week, have a “berry good day” and don’t leave out the chocolate one!


Raspberry Sauce

2 cups fresh or frozen raspberries

1 3/4 cups plus 1 tablespoon water, divided

1/3 cup sugar

2 tablespoons cornstarch

In a saucepan, combine the raspberries, 1 3/4 cups water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to saucepan. Combine cornstarch and remaining water until smooth; gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from the heat; cool. Store in the refrigerator.


Raspberry Lime Slush

3/4 cup sugar

2 cups water, divided

1 cup fresh or frozen raspberries, thawed

1/2 cup lime juice

3 cups ginger ale, chilled

In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen up to 3 months. To serve, combine the raspberry mixture and ginger ale in a 2-quart pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.


Sherbet Cream Cake

3 cups each raspberry, orange and lime sherbet

3 quarts vanilla ice cream, softened, divided

2 cups chopped pecans, divided

2 cups miniature semisweet chocolate chips, divided

3 cups heavy whipping cream, whipped

1 pint fresh raspberries

orange and lime slices

Using a 1/4-cup ice cream scoop, shape sherbet into balls. Place on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm. In a large bowl, combine 1 quart vanilla ice cream, 1 cup pecans and 1 cup chocolate chips. Spread into a 10-inch tube pan. Alternately arrange 12 sherbet balls, four of each color, against the center tube and outer edge of pan. Freeze for 30 minutes. Spread with 1 quart ice cream; freeze for 30 minutes.

Top with remaining sherbet balls. Combine remaining ice cream, pecans and chips; spread over sherbet balls. Cover and freeze overnight. Run a knife around edge of pan; dip pan in lukewarm water until loosened. Invert cake onto a serving plate. Frost with whipped cream. Return to freezer. Remove from freezer 10 minutes before serving. Garnish with raspberries and orange and lime slices.


Caramel Peanut Fantasy

2 cups vanilla wafer crumbs

1/3 cup butter, melted

20 caramels

15 miniature Snickers bars

1/2 cup caramel ice cream topping

1/2 cup heavy whipping cream, divided

2 cups salted peanuts, chopped

3/4 cup semisweet chocolate chips

In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-inch springform pan. Place on a baking sheet. Bake at 350 for 8-10 minutes. Cool on wire rack. In a heavy saucepan, combine caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat and stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour. In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving.


Family-Favorite Poke Cake

1 package yellow cake mix

10 fun-size Milky Way candy bars, divided

1 14-ounce can sweetened, condensed milk

1 12-ounce jar Milky Way ice cream topping

1 carton frozen whipped topping, thawed

Prepare and bake cake according to package directions, using a 13×9 pan. Chop six candy bars. Remove cake from oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes. Using the end of a wooden spoon, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour the ice cream topping over cake; cool completely. Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in refrigerator.


Chocolate Almond Fondue

3/4 cup heavy whipping cream

2 milk chocolate candy bars, chopped

1 jar marshmallow cream

3 squares white baking chocolate, chopped

1/4 cup chopped almonds, toasted

1/2 teaspoon almond extract

assorted fresh fruit and pound cake cubes

In a heavy saucepan, heat cream over low heat until warm. Add the candy bars, marshmallow creme and white chocolate; stir until melted. Stir in almonds and almond extract. Transfer to a fondue pot and keep warm. Serve with fruit and cake cubes.


Kiki Angelos is a longtime columnist for the Parkersburg News and Sentinel.