Chocolate raspberry hand pies are a different take on the hand pie. Chocolate pie dough encapsulates a sweet raspberry filling for a decadent treat. They’re great to take for a mid afternoon snack or a small dessert.
1/2 lb of vegetable shortening
1/2 tsp salt
2 cups flour
1/2 cup cocoa
1 tbsp white vinegar
Beat one egg in a measuring cup and add 1 tbsp white vinegar. Fill with cold water to 1/2 cup.
Blend flour, vegetable shortening and salt.
Gradually add liquid to dry ingredients and blend until well incorporated.
When November rolls around I start baking cookies to put in the freezer for Christmas. Raspberry Almond Swirl Cookies freeze well and are delicious. They’re pretty on a Christmas platter or tasty just for tea time. For a different flavour cranberry jam or marmalade can be substituted for the raspberry.
The orange raspberry angel cake is another recipe from my grandmother’s cookbook. The cake is light and tender and delicious when served with the orange raspberry sauce I drizzled over top. Serve extra sauce in a jug for those who love fresh fruit.
10 – 11 egg whites
1 tsp cream of tartar
1/4 tsp salt
1 1/4 cup fine sugar
1 tsp vanilla
1 cup cake flour.
Note: you can make extra fine sugar by whizzing granulated sugar in a food processor.