Raspberries may very well be my favorite fruit and would certainly be on my ‘last dinner’ list. This recipe started out to be Lemon Blueberry Bars as the original recipe stated. Midway through making the bars, I realized the frozen blueberries were off, so quickly switched to raspberries that I had in the freezer. Frankly, I love the results. Even the nutmeg called for in the original recipe suited the raspberries.
Another new favorite!
LEMON RASPBERRY STREUSEL BARS
yield: 24 BARS
2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons grated lemon zest
pinch of salt
1/2 cup (1 stick) butter, chilled and cut into small pieces
1 large egg
1 teaspoon vanilla extract
2 cups fresh raspberries (I thawed frozen raspberries)
1/4 cup granulated white sugar
1/8 teaspoon ground nutmeg
5 Tablespoons butter, at room temperature
1/2 cup (packed) brown sugar
3/4 cup all-purpose flour
Preheat oven to 400°F. Spray a 9×13-inch pyrex pan with nonstick spray.
Prepare the crust: In a medium bowl, stir together the flour, sugar, zest and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan. Bake 12 to 15 minutes until golden. Remove from oven and set aside to cool slightly. (Keep the oven on)
Sprinkle raspberries over the crust. In a small bowl, combine the 1/4 cup sugar and nutmeg; sprinkle over the raspberries.
Prepare the topping: In a medium bowl, use a rubber spatula to cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly, like streusel. Sprinkle over the raspberry layer.
My Mother was such a great cook and many of my cherished recipes came from her kitchen. Apple Roll Ups is one of those recipes. They are fantastic served warm but equally good left-over. If you truly want to indulge, you can pour a bit of cream on the top of your Apple Roll.
APPLE ROLL UPS
2 cups water
1 1/2 cups sugar
Boil for 3 minutes. Cool.
Pour into ungreased 9×13 inch pan.
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons shortening (I used unsalted butter)
1/2 cup milk
Combine flour, baking powder, salt and shortening and blend well. Add 1/2 up milk and 1 egg. Mix well.
Roll the dough out on a floured surface into a rectangle shape about 1/4-1/2 inch thick.
1/2 to 1 cup sugar
1-2 teaspoons cinnamon
3 cups finely diced apple (I used Granny Smith)
Sprinkle sugar and cinnamon over rolled out dough. Add chopped apple.
Rice Krispie Treats are a family favorite and I love peppermint so this sounded like a fun, simple recipe to make. The results are cute, the perfect snack to leave for Santa Clause (and his helpers). It’s best to eat the treats within a couple of days as they tend to lose their ‘snap, crackle, pop’.
PEPPERMINT RICE KRISPIE TREATS SNOWBALLS
2 tablespoons vegetable oil
2-14 Oz. bags White Candy Melts
6 cups Rice Krispies® cereal
⅓ cup crushed candy canes
1 10 oz. package marshmallows
¼ cup butter
Melt the butter in a large saucepan over medium low heat.
Add in the marshmallows and allow them to melt completely.
Add in the crushed candy canes.
Remove the pan from the heat and stir in the Rice Krispies®.
If making balls, pull out heaping tablespoons from the pan and roll into balls. Add a candy can into the center of each ball.
If making cut out shapes, press the Rice Krispies® mixture into a pan prepared with cooking spray.
Allow to cool for about five to ten minutes and then cut out your favorite shapes.
Add a candy cane into the top end of the treat.
Place your finished treats into the fridge for about 15 minutes to cool down.
Melt the candy melts according to package directions and add in the vegetable oil to thin the mixture.
Dip your cooled treats into the chocolate, sprinkle or decorate, and set aside to cool and harden completely.
Note: For a quicker version, simply substitute one 12 oz. bag of white chocolate chips for the melts and oil. Add the chips in with the marshmallows and heat until completely melted. Proceed with adding the candy canes and Rice Krispies®. You can then roll your balls and add sprinkles to the still warm treat.
This mix was the perfect base for a patriot, 4th of July dessert with fresh berries and a cream cheese base. This recipe can easily be cut in half and baked in a round or square pan.
The dessert is best served the day it is made but leftovers brownies can be good for 1-2 days.
PATRIOTIC BROWNIE FRUIT DESSERT
2 packages Double Chocolate Krusteaz gluten-free brownie mix (I bought a large box at Costco) and ingredients stated on the box (water, vegetable oil, egg)
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
4 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh red raspberries
1 cup apple jelly
Make brownies according to package directions and bake in greased jelly roll or sheet pan as directed. Let cool completely.
Beat together softened cream cheese, sugar and vanilla until smooth.
Sour Pie Cherries are one of my favorite summer finds. In the late summer, the Farmer’s Market has frozen tubs of cherries and I hoard them until Christmas when I make Cherry Kolaches. I froze the extra cherry juice to make Cherry Granita. What a delightful, refreshing treat from extra juice.
3 cups sour cherry juice
1 lemon, juice of
1/2 cup granulated sugar
Put the cherry juice in the saucepan over a medium heat, along with the sugar.
Cook until the sugar has dissolved. Remove from heat. Cool.
Pour the cherry mixture into a shallow container and freeze, stirring about once every hour, bringing ice crystals from the edge into the center.
It will take about 5 hours to freeze completely.
To serve: Remove from freezer 5-10 minutes before serving.
I was cruising the net for frozen yogurt pops and ran across this yummy recipe for Baileys Poptails. I have a bottle of Baileys in my pantry begging to be used so this was a great solution for a hot summer after dinner treat. I eliminated the coffee from the recipe because I don’t need caffeine at night and just doubled the Baileys to 4 ounces.
Daughter, Megan, suggested that melted chocolate in the milk and cream (and then cooling) would also be a great variation to try next time.
1/2 cup Heavy Cream
1 1/2 cups 2% Milk
3 tablespoons Instant Coffee (I chose not to add coffee)
2 tablespoons Whole Cane Sugar
1/2 teaspoon pure Vanilla Extract
pinch of Sea Salt
2 ounces Baileys Irish Cream (I doubled the Bailey’s Irish Cream to replace the coffee)
Bring all ingredients (excluding Baileys) to a simmer in a saucepan. Stir, and remove from heat when well combined. Transfer to a container & place in the fridge for about 1 hour or until cool.
Remove from fridge & mix in the Baileys Irish Cream. Pour poptail mixture into pop molds. Add the stick.
Kugel is something I have wanted to make (and taste) for years. Our book club was meeting to discuss ‘This is Where I Leave You’ by Jonathan Tropper. We always have a potluck prior to the discussion, typically with a theme from the book. This story takes place during the time this Jewish family is ‘sitting Shiva’, therefore the theme was favorite Jewish foods.
Our potluck including many wonderful dishes including Matzo Ball Soup, Latkes with Applesauce, Bagels and Lox, NY Cheesecake with Strawberries, Mandelbrot, Kugel and fresh vegetables and fruit (to make us feel less guilty about the carb/fat overload).
Kugel was my immediate choice and friend and Grandmother-in-Law, Chris, shared a favorite recipe with me. It is a wonderful recipe, absolutely decadent and worth the splurge every now and again. Sweet, sweet noodle pudding…I love you!
1 lb. egg noodles (broad or medium), cooked and drained
1/2 pound butter, softened
6 eggs, beaten
1 quart milk (1/2 cup less if using creamed cottage cheese)
3/4 cup sugar
2 caps vanilla
1 cup white raisins
1 pound cottage cheese
Sour cherry desserts are a big favorite. While trying to avoid gluten, I was craving a cherry something, crisp…pie…cobbler. I decided to try a Cherry Crisp with almond (instead of wheat) flour using applesauce instead of butter. The result is a gluten and dairy free dessert. The girls likened the Cherry Crisp to a really good cherry granola bar.
If you prefer to skip the whole gluten and dairy free scene, substitute all-purpose flour for almond flour and margarine instead of applesauce.
2 cups cherry pie filling (gluten-free)
1/2 cup quick-cooking oats
1/2 cup almond flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
Preheat oven to 350 degrees F.
Spray 8×8 baking dish with non-stick cooking spray. Spread the cherry filling in the bottom of the baking dish.
Combine the oats, almond flour, brown sugar, baking powder, baking soda and applesauce together.