Just a week before our wedding in July 1987 the raspberry patch at our rented house was flourishing like you wouldn’t believe. Recalling my future mother in laws comment about “remember you need to also pick all these raspberries and it looks like there will be a lot this year.” Boy, she was right! There was no way I would say so, because she was also right on the size of our garden being too big for the first attempt. You’ll have to read last week’s blog about that story. Ugh! Pride was standing between me and asking for her help.
In an attempt to cover my tracks and not look like I didn’t know what I was doing, I decided to feverishly pick as many raspberries as I could and do something with them before the wedding. I picked, and picked and picked some more. I also didn’t know that they reproduced every few days. I had to get this under control before everyone started to arrive for the wedding.
Pails and pails full of raspberries. I needed to figure out what to do with all of them. Of course, I would never ask anyone else for help, PRIDE stood in my way! Off I went in search of raspberry recipes. Remember, it’s 1987, no internet, no Pinterest, no Facebook, ideas came from books! So off to the library I went. I could have gotten several recipes from my future mother in law, but I couldn’t go ask her, PRIDE was standing in the way.
Stacks of recipe books from the library and recipe cards and pen in hand, I set my mind to be determined to copy several good recipes so I could get this project under control. Note to the young ones reading this – copy machines were not readily available at the library – pen and paper!!
Raspberry crisp, raspberry muffins, raspberry bars, this would be a great start and hopefully I could get this issue under control. Off to start baking! Several hours and many things baked and ready to eat I was really proud of myself. Little did I know not until years later, I would have been taught the best tip from my mother in law – put them in the freezer and do something with them later!! Dah!! Truly, it never crossed my mind to freeze them! And of course, my future mother in law would have probably suggested it, if I would have asked her, but PRIDE stood in the way.
Moral of the story – FREEZE raspberries and then figure out what to do with them and PRIDE blocks us from wisdom, knowledge and strength from others.
This year 90% of the raspberries picked have been froze. But, loving to bake and make things for others, really I like to eat them, for them to enjoy is my goal. This year I made a new recipe that turned out wonderful, Raspberry Coffee Cake. And an old favorite, Fruit Pizza, heavy on the raspberries and in a few weeks will be making jam.
Enjoy the recipes – they all were very yummy!!
Raspberry Coffee Cake
For the Streusel
- ½ cup cold, butter cut into cubes
- 1 cup flour
- 2/3 cup lightly packed brown sugar
- 1 ½ tsp cinnamon
- ½ to ¾ cup pecans
- 1 ½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 6 Tbsp butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- ¼ cup sour cream, room temperature
- ½ cup buttermilk, room temperature
- 2 ½ cups fresh raspberries (I do not recommend using frozen berries because they'll add too much water to the cake)
- 3 Tbsp lemon or lime juice
- 1 cup powdered sugar
- Preheat the oven to 350F degrees. Grease a 9-inch round, spring form pan with butter or nonstick cooking spray and lightly flour. Set aside.
- Make the streusel. In a large bowl combine the flour, sugar & cinnamon used in the streusel whisking gently. Add the ½ cup butter cut into chunks and cut in using a pastry cutter or fork until the mixture is crumbly and similar in consistency to wet sand. Add pecans. Set aside.
- Make the cake batter. In a large bowl whisk together the flour, baking powder and salt. Set aside. In a separate large bowl beat together the butter and sugar on medium speed until fluffy (about 2 minutes). Add in the eggs and vanilla and continue beating until combined (about 30 seconds to 1 minute). Turn off the mixer and stir in the sour cream using a large wooden spoon or rubber spatula. Then turn back on the mixer to low and carefully add in about ½ half of the flour mixture followed by about ½ of the buttermilk. Repeat with the second half of the flour mixture and buttermilk until combined, scraping down the sides of the bowl using your rubber spoon or spatula as necessary until well combined.
- Pour/spoon the batter into the prepared pan. Place the raspberries on top of the cake batter to create an even layer. Then sprinkle the streusel on top of the raspberries by crumbling it in between your fingers until an even layer of crumble covers the raspberries.
- Bake in your prepared oven for 50 to 60 minutes, or until an inserted toothpick in the center of the cake comes out clean.
- Gently trace around the edges of the pan with a thin knife, then allow the cake to cool fully in the pan.
- To make the glaze, whisk together the lemon or lime juice, vanilla & powdered sugar until a smooth consistency is reached and no lumps remain. Then when ready to serve unclamp the ring around the spring form pan, drizzle with glaze.
Crust: 1 pouch of sugar cookie mix
Mix crust as directed, spread in jelly roll pan and bake at suggested temperature for 8-10 minutes or until golden brown.
½ c. yogurt (I usually use 1 Yoplait container of Kiwi flavor or lemon)
½ c. cool whip (I usually use the whole small container)
½ c. sugar
Mix together and spread on cooled crust. Layer whatever fruit you desire. I usually use kiwi, bananas, mandarin oranges, strawberries, blueberries or raspberries.
¼ c. water
¼ c. lemon juice
½ c. orange juice (if you don’t have any use the mandarin orange juice)
¼ c. sugar
2 Tbsp. cornstarch
Mix all ingredients together, bring to boil, stirring constantly and let cool for at least 10 minutes. Pour glaze over fruit, especially bananas or peaches this will keep them from turning brown.
Chill for at least one hour.