Sour Cream Raspberry Ice Cream

INGREDIENTS

(for a 6 quart ice cream maker) 

4 CUPS FROZEN OR FRESH RASPBERRIES 

4 CUPS SUGAR 

2 CUPS SOUR CREAM 

2 QUARTS HALF & HALF 

1 CAN OF EVAPORATED MILK (IF NECESSARY TO FILL TO FILL LINE) 

Blend 1/4 of the 1st 3 ingredients at a time in the blender and pour into ice cream freezer, then add half & half and add canned milk if necessary. Do not over fill! Ice cream expands 4-5 inches. 

For a Cuisinart adjust ingredients to the following: 

2 CUPS RASPBERRIES 

1 CUP SUGAR 

3/4 CUP SOUR CREAM 

3/4 QUART OF HALF & HALF

Chocolate Raspberry Bars

2 cups flour
1 cup butter
1 cup sugar
1 egg beaten
1 t almond extract
3/4 cup seedless raspberry jam
1 pkg chocolate chips
1 cup chopped almonds

Frosting:
1 cup powder sugar
2 T Milk

Mix flour and sugar.  Cut in butter.  Stir in eggs and almond extract until moist.  Press in 9x13 pan.  Save about 1 cup for topping.  Spread with jam. Sprinkle with chocolate chips, almonds and left over dough.  Bake 40 minutes at 350 degrees until golden.  Drizzle with frosting.

Raspberry Oat Bars

3/4 CUP BUTTER
1 CUP BROWN SUGAR
1-1/2 CUPS OATS-REGULAR
1-1/2 CUPS FLOUR
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
10 OZ. JAR OF RASPBERRY PERSERVES

BAKE AT 400 DEGREES, 9 X 13 GREASED PAN

PRESS HALF OF MIXTURE INTO BOTTOM OF PAN, SPREAD PRESERVES OVER CRUST AND THEN CRUMBLE THE REMAINING HALF OVER THE PRESERVES AND BAKE FOR 20-25 MINUTES UNTIL LIGHT BROWN. COOL COMPLETELY BEFORE CUTTING.

Raspberry Bars

2 1/4 cups of flour
1 cup sugar
1 cup chopped pecans
1 cup butter
1 egg
1 10 oz. jar of raspberry preserves

Heat oven to 350°. Combine all ingredients except raspberry preserves. Reserve 1 1/2 cups of mixture and set aside. Press remaining mixture into a 9" square pan. Spread raspberry on top, leaving 1/2" space clear around edge of pan. Crumble reserved mixture over the top of raspberry preserves. Bake 40-45 minutes.