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Raspberry Recipes

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  Raspberry Recipe
Rosby Berry Farm
c/o 4963 Schaaf Lane
Brooklyn Hts., OH 44131
See the "Picking Info" page for great tips on picking and handling raspberries. More recipes are available at the Berry Tent during the picking season.



1 pint = 2 cups = 3/4 lb.
1 qt. = 4 cups = 1.5 lbs.
1-1/4 cups = 10 oz. pkg frozen berries

Fresh Raspberry Recipes


  • One 3-oz. package red raspberry gelatin
  • One 3-oz. package vanilla cook and serve pudding
  • 1 1/4 cups water
  • 1/4 teaspoon almond extract
  • 4 cups of fresh Rosby Red Raspberries
  • One baked 9-inch pie shell (pastry or cookie)
  • Whipped topping

1. Mix gelatin, pudding, and water in a small saucepan. Heat, stirring constantly, until mixture thickens and comes to a boil.
2. Let mixture cool to room temperature, then add almond extract.
3. Fold in raspberries and pour into pie shell.
4. Let set and chill in refrigerator for 3 hours, then cover pie with whipped topping.

Submitted by Cindy N. of Parma, OH



  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 cup semi-sweet mini chocolate chips
  • 1/4 lb. butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup milk
  • 2 cups of fresh Rosby Red Raspberries

1. Preheat oven to 375 degrees F. Prepare muffin tin.
2. Sift flour with baking powder. Mix in chocolate chips. Set aside.
3. With electric mixer, beat the softened butter with sugar until pale and fluffy. Add vanilla. Beat in the eggs, one at a time.
4. Mix in the dry ingredients, in 2 additions, alternating with the cup milk. Fold in the raspberries.
5. Spoon batter into prepared muffin tin and bake for 30 minutes. Cool 10 minutes before unmolding.

Submitted by Diane W. of Northfield, OH.



  • One cup powdered sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh Rosby Red Raspberries
  • Optional: fresh mint and whipped cream

1. Heat oven to 250 degrees F. Line a baking sheet with parchment paper. Draw a 7-inch circle on the parchment; then flip paper over. (For a crunchier Pavlova, opt for an 8-inch circle or make several small circles for individual Pavlovas.)
2. In a small bowl, combine 3/4 cup of the sugar, the cornstarch, and salt; set aside. Beat egg whites and cream of tartar on medium speed until soft peaks form, about 2 minutes. Increase speed to high; add sugar mixture 1 tablespoon at a time. Add vanilla and beat until mixture is glossy and sugar is incorporated, about 5 minutes.
3. Transfer egg-sugar mixture to parchment paper. Carefully spread within the circle, creating a slight dip in the middle where raspberry sauce will rest. Bake at 250 degrees on middle rack for 1 hour. Turn off oven, crack door and cool inside for 1 hour.
4. Meanwhile, make raspberry sauce. In a small pot, combine 1 cup of the raspberries, remaining cup sugar and 1 tablespoon water over medium heat. Bring to a simmer and cook 3 minutes, until sugar is dissolved. Stir in remaining 1 cup of raspberries and pour into bowl to cool.
5. Transfer Pavlova to a plate; pour raspberry sauce on top and, if desired, garnish with mint. Whipped cream can also be spread on the Pavlova before sauce is poured on top.

Submitted by Deborah of Brunswick, OH

This easy-to-prepare dessert makes a very special presentation.


  • 1 package (18.25 ounces) chocolate cake mix
  • 2 packages (3 ounces) cream cheese, softened
  • 3/4 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 cups fresh Rosby Red Raspberries
  • Confectioners sugar
  • fresh Rosby Red Raspberries for garnish

Prepare the cake according to package directions, using 3 greased and floured 9-in., round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a mixing bowl, beat cream cheese until fluffy. Combine milk and pudding mix; add to cream cheese and mix well. Fold in whipped topping and raspberries. Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners sugar. Garnish with raspberries. Store in refrigerator. Yields 12 servings.



  • 1 angel food cake, cubed
  • 8 ounces cream cheese, softened
  • 8 ounces Cool Whip
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons red raspberry gelatin
  • 2 cups fresh Rosby Red Raspberries

Combine sugar and cornstarch in saucepan. Stir in water. Cook until thick and clear. Remove from heat and stir in gelatin until dissolved. Cool and then add raspberries. Beat cream cheese and Cool Whip together. Fold in cake cubes. Layer cake mixture and then fruit filling alternately ending with fruit filling. Refrigerate overnight.


Crumb Crush/Topping

  • 1 cup hazelnuts or almonds (about 4 ounces)
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3/4 cup
    (1-1/2 sticks) chilled butter, cut into small pieces


  • 1/2 cup granulated sugar
  • 1-1/2 tablespoons cornstarch
  • 2 pints Rosby Red Raspberries

1. Preheat the oven to 350 degrees F. To prepare crumb crust/topping, spread nuts in a medium baking pan. Roast the nuts, stirring occasionally, until toasted, about 10 minutes.
2. Remove the nuts form the oven and turn out onto a cloth towel. Rub off and discard the papery skins. Increase the oven temperature to 450 degrees F.
3. In a food processor fitted wih a metal blade, process the nuts until finely ground, about 10 seconds.
4. In a large bowl, mix together the nuts, flour, and sugar. Using a pastry blender or 2 knives, cut the butter into the flour mixture unitl couarse crumbs form.
5. Using fingers, evenly press half of the crumb crust/topping mixture into the bottom and sides of an 8- or 9-inch tart pan.
6. To prepare the filling, in a medium bowl, mix together the sugar and the cornstarch. Gently fold in the berries. Spoon the berrry mixture into the crust, spreading evenly.
7. Sprinkle the berry mixture evenly with the remaining crumb crust/topping.
8. Bake until topping is golden and filling is bubbly, 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Serve warm.

Frozen Raspberry Recipe



  • 1 pint Frozen Red Raspberries
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1 egg white
  • cup sugar
Place raspberries in blender container, cover and blend until smooth. Add lemon juice. In a large bowl, beat cream until soft peaks form. Fold in raspberry mixture. Beat egg white until the peaks form. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture. Spoon into parfait glasses. Cover and freeze. Remove from freezer 15 minutes before serving. Top with fresh whipped cream and a sprig of mint.

Recipe Using Raspberry Jam

Raspberry Swirl Brownies

From Eileen Spitalny of Fairytale


  • 3 to 4 ounces unsweetened chocolate
  • 6 tablespoons butter
  • 1 1/2 cups sugar
  • 3 eggs
  • teaspoon salt
  • 3/4 cup sifted flour
  • 1, 10-ounce jar raspberry jam
Heat oven to 350 degrees. Butter a 9-inch square cake pan. Melt chocolate and butter in a bowl or pot over simmering water, stirring until smooth. Remove from heat. Stir in sugar, eggs, salt and flour. Mix well. Spread mixture evenly in the cake pan. Spoon 3 thick lines of raspbery jam over batter, then draw a knife across the lines to create a swirl pattern. Bake about 40 minutes, until dry on top and almost firm to the touch. Toothpick inserted in center should come out clean, but don't overbake. Set pan on rack to cool for 15 min. Cut into squares. Makes 16.
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