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Corn Maze, 9 a.m. to 5 p.m.
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| Raspberry Pudding Pie | ||
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5 |
eggs, slightly
beaten granulated sugar salt vanilla milk, scalded fresh raspberries pie shell, unbaked nutmeg |
5 125 ml 1 ml 10 ml 575 ml 175 ml 1-22 cm |
| Preheat oven to 475° F (240
°C). Place raspberries on the bottom of the pie shell. Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour milk mixture over raspberries in pie shell. sprinkle with nutmeg. Bake 5 minutes. Reduce heat to 425° F (220 °C) and bake for an additional 25 minutes or until golden and firm in the centre. Let cool. | ||
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| Raspberry Angel Delight | ||
|
3 cups 3 oz. 1/2 cup |
frozen raspberries, thawed, drained,juice reserved
raspberry flavoured gelatin boiling water reserved raspberry juice + water to make granulated sugar large angel food cake whipped cream granulated sugar vanilla extract |
750 ml 85 g 125 ml 1 |
| Dissolve gelatin in boiling water. Stir in
raspberry juice and sugar. Chill until syrupy. Break cake into small pieces. Layer 1/2 in ungreased 9 x 13 inch (22 x 33 cm) pan. Fold raspberries into jelly mixture. Spoon 1/2 over cake in pan. Spread remaining cake over top. Cover with remaining jelly mixture. Chill. to serve, whip cream, sugar and vanilla until stiff. Spread over all or put a dollop on each piece. Cuts into 15 pieces. | ||
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| Easy Berry Mousse | ||
|
1/4 cup 1-1/4 cups |
cold water unflavoured gelatin boiling water granulated sugar lemon juice grated rind of 1 lemon frozen unsweetened raspberries whipping cream |
50 ml 300 ml |
|
Pour water into a 4 cup (1 litre) measure. Sprinkle gelatin over
water. | ||