Red raspberry pies: berry easy to make

When M.W. of Romeoville requested "a perfect red raspberry pie," Marlene Kroll of Chicago and Mary Alice Lehman of Northlake shared their favorite recipes for easy-to-assemble chilled red raspberry pies -- one with a whipped topping, the other with a cream cheese bottom.

Red raspberries also star in two recipes for Raspberry Vinaigrette, requested by T.C. of Bedford Park.

Marsha Cunningham of Deerfield sent the recipe for Raspberry Vinaigrette, which has become the most popular dressing for her family's salads:

In a processor or blender, combine Β½ cup mild oil (canola or vegetable oil), 2 tablespoons honey, 1 scant tablespoon Dijon mustard, 3 tablespoons red wine vinegar, 1 teaspoon fresh lime juice and salt and pepper (to taste); process briefly to emulsify.

Add about Β½ cup fresh red raspberries (or frozen raspberries, thawed); process until liquid. To check seasoning, dip a piece of greens into the dressing and taste. Recipe makes about 1Ό cups of dressing. Store leftovers in refrigerator, and shake or whisk well before using again.

Lorraine Bruzan Wisvader of Romeoville offers her super-easy Raspberry Vinaigrette:

In a bowl, whisk together 2/3 cup bottled red wine vinegar with olive oil salad dressing (she prefers Wish-Bone Red Wine Vinaigrette Dressing) and 1/3 cup seedless red raspberry jam. Continue whisking until blended; serve immediately. Refrigerate leftovers.

I would like to find the recipe for an apple tart that I used to make. I think I originally acquired the recipe from a Bon Appetit magazine. The tart had a shortbread crust with apples (maybe mixed with lemon and sugar) placed in a concentric circle; it was baked in a loose bottom tart pan, and was brushed with an apricot glaze.

K.G., Chicago

My recipe for pear bread is missing. It was simple to make with fresh pears. Help!

C.A., Des Plaines

Would someone please share a recipe for a good mac and cheese?

B.H., Chicago

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