Tired of reading about raspberries? Well, we’ve been eating them for a solid week, how do you think we feel? The last of ’em went into pancakes a final breakfast. Using the pancake base from the Milk Chocolate Banacakes post last year, just add raspberries in place of the chocolate and/or bananas and you have breakfast. Goodbye raspberries!
Posted in Breakfast, Brunch, Michigan, Recipes, Seasonal Ingredients, Vegetarian
Tagged Breakfast, final chapter, pancakes, raspberries, raspberry pancakes, seasonal
If you like berries but don’t want to be overwhelmed with a sweet dessert-like cake, this recipe is for you. Tastes great with coffee, or fatten it up with some ice cream. Be careful not to overbake or it will be dry, if anything, underbake it slightly so it retains its tender texture.
- 2 C all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ C shortening
- 2 C berries (mixed, raspberries, or blueberries)
- ¾ C sugar
- 1 egg
- ½ C milk
- ½ tsp cinnamon
- ½ C sugar
- ¼ C Earth Balance, or butter
- 1/3 C all purpose flour
Beat shortening and gradually add sugar, egg and milk. Add dry ingredients. Stir in berries gently. Spread into 9 x 13 pan. Cut butter into flour, sugar and cinnamon. Sprinkle over batter. Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean.
Posted in Baking, Breakfast, Brunch, Dessert, Make Ahead, Michigan, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged cake-like, Cinnamon, dessert, earth balance sticks, Earth michigan seasonal baking, flour, raspberries, sugar, vegan, vegan dessert, vegetarian dessert
While making the raspberry jam from the previous post with some of the mushier berries, I couldn’t wait to make this crisp from Ina Garten’s recipe with the perfect berries. Alas, I opened up the fridge and no butter. Each of Ina Garten’s and Paula Deen’s recipes begin with butter, so a trip to the store was needed before I could begin, but the outcome was well worth the wait.
You could make this vegan with Earth Balance sticks pretty easily. I like to over bake the crisp just a little so it’s super crunchy. It can be baked ahead of time and reheated but who in the world has the willpower to let a hot fruit crisp hangout for future consumption? Not this girl.
For your immediate consumption, I give you a modified version of Ina’s Peach and Raspberry Crisp, modified for the raspberry lover.
- 1 orange, zested
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 2 pints raspberries
- 1/4 teaspoon salt
- 1 cup quick-cooking oatmeal
- 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
Combine in a large bowl, add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour this mixture into the baking dish and smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.
Posted in Baking, Breakfast, Brunch, Dessert, Make Ahead, Michigan, Quick Cooking, Recipes, Seasonal Ingredients, Vegetarian
Tagged butter, can be vegan, fresh raspberries, ina garten, michigan raspberries, oats, paula deen, raspberries, seasonal baking, seasonal cooking, seasonal ingredients, vegetarian
Mr. Wonderful and I have a very, very large raspberry bush. Since raspberries last for about 10 seconds after you pick them, I picked a few large batches and then cooked like crazy. The next few posts are all about the Raspberry. First up, Raspberry Jam.
- 4 C mashed fresh raspberries
- 4 C white sugar
No need for pectin here people, finally a use for the seeds!
Use a VERY large pot, like a dutch oven, add to it the mashed raspberries. Cook over med-high until the jam reaches a full rolling boil. Boil x 2 minutes. Add sugar and stir well. Bring back to a boil, stirring consistently, boil x 2 minutes. Remove from heat. Beat with rotary beater x 4 minutes. Pour into jars, either sterile and shelve when proper seal has been achieved, or pop into plastic containers and freeze.
*5# of berries is approximately 9 C crushed berries.
Posted in Breakfast, Brunch, Less is more, Make Ahead, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged homemade jam, Michigan, Mr. Wonderful, mr. wonderful approved, old school recipe, raspberries, raspberry, raspberry jam, seasonal ingredients, sugar, summer, vegan, vegetarian