Both sweet and tart, the delectable raspberry grows on bramble-covered stalks in the wild and in cultivated gardens. The berries are high in vitamins, minerals, fiber, and antioxidants, and are touted as preventing yeast overgrowth, cancer, and even macular degeneration.
Pick or purchase firm berries within about two days of consumption, since raspberries are quite perishable. Since they’re especially susceptible to pesticide residues, you may want to grow your own or look for organic raspberries.

Chocolate raspberry brownies
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1 cup sliced almonds
1 cup milk chocolate chips
3/4 cup raspberry preserves
1/4 cup fresh raspberries
Melt butter and chocolate in a large microwave-safe bowl. Whisk in sugar, eggs, and vanilla. Cool slightly, gradually stirring in flour and baking powder to combine. Fold in almonds and chips.
Spread about 3/4 of batter evenly in 13 x 9 x 2 inch pan coated with non-stick spray. Carefully spread preserves over batter, drizzling rest of batter on top. Swirl top lightly with spoon to smooth.
Bake approximately 20 to 25 minutes at 350 degrees or until top is slightly puffed and toothpick inserted in center comes out clean. Cool completely before cutting.

White chocolate muffins
1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup raspberries
1/2 cup white chocolate chips or chunks
Combine milk, butter, and egg. Stir in flour, baking powder, and salt just until moistened. Gently stir in raspberries and chips. Spoon into greased or paper-lined 12-muffin pan, baking in preheated 400-degree oven for 24 to 28 minutes until golden.

Vintage raspberry custard pie
9-inch unbaked pastry shell
3 eggs
14-ounce can sweetened condensed milk
1 1/4 cups hot water
1 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup raspberries
Bake pastry shell for 6 minutes in preheated 425-degree oven. In medium bowl, beat eggs, adding water, milk, vanilla, salt, and cinnamon, mixing well. Gently stir in raspberries. Pour mixture into prepared crust. Bake 10 minutes. Reduce heat to 350 degrees, continue baking 25 to 30 minutes or until knife inserted near center comes out clean. Serve chilled or at room temperature; refrigerator leftovers.

Easy raspberry ice cream
1 cup sweetened condensed milk
1/4 cup water
2 cups fresh raspberries, crushed
2 tablespoons lemon juice
1/2 cup heavy cream
Combine milk and water; add raspberries and juice. Chill thoroughly.
Whip cream until it holds a soft peak; fold into milk mixture. Pour into freezer tray. When mixture is half frozen, scrape away from sides and bottom and beat until smooth but not melted.
Freeze until firm. Serves 6.

Raspberry poppyseed dressing
1 tablespoon grated onion
3/4 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup raspberry vinegar
1 cup vegetable oil
1-1/2 teaspoons poppy seeds
Combine onion, sugar, mustard, salt and raspberry vinegar. Whirl in blender 15 seconds. Slowly add oil and seeds. Turn blender on and off to mix. Use on spinach salads or lettuce salads containing fruit.

Raspberry chicken cutlets
6 boneless, skinned chicken breasts, cut in two and pounded thin
Salt, pepper to taste
4 tablespoons unsalted butter
3 tablespoons raspberry vinegar
1/3 cup dry white wine
1-1/2 cups raspberries
Sprinkle chicken all over with seasonings. Melt butter in a large pan over medium heat. Saute a few pieces of chicken in melted butter just until browned on each side; remove to warm serving platter. Pour the vinegar and wine into the pan to deglaze it. Stir in raspberries and cook over high heat, stirring constantly until slightly thickened. Pour sauce over chicken. Serve immediately.