Directions

1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.
   
   found at http://www.marthastewart.com/grand-raspberry-trifle?autonomy_kw=raspberries

Raspberry - Lime Freeze
Prep time: 5 minutes
Total time: 10 minutes

     2 1/2 pints raspberries (or 7 cups)
     1 pint raspberry sorbet (softened)
     1 tablespoon finely grated lime zest, plus more for garnish
     1/4 cup fresh lime juice (from 2 or 3 limes)
     1 cup vanilla ice cream (softened)

Directions

1. Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

2. Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.
found at http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=135b144b57fb2110VgnVCM1000003d370a0aRCRD&autonomy_kw=raspberry

Raspberry Squares


INGREDIENTS

6 ounces raspberry jam
1 cup chopped walnuts
2 1/4 cups all-purpose flour
1 cup white sugar
1 egg
1 cup butter

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Let butter soften, then mix all ingredients together except raspberry jam.
3. Reserve 1 1/2 cups of mixture.
4. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
5. Sprinkle reserved mixture of top.
6. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.
   
   found at http://allrecipes.com/Recipe/Raspberry-Squares-II/Detail.aspx