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If Life Gives You Raspberry Filling: Make Raspberry Stuff

22 February 2019  
Raspberries, raspberries, raspberries.

As many of you know our intrepid editor was recently given a three gallon bucket (!) of raspberry filling. Her response? "Challenge accepted!"

She went to work making raspberry everything. Today we reap some of the benefits of her efforts. You'll see a lot of recipes below this time.

I know this is not exactly raspberry season, but due to modern transportation, we are no longer bound by the growing seasons. It’s always summer somewhere (which is sometimes viewed as a bad thing), but I, for one, would not like to have to give up a continual supply of fresh berries.

Special Sales This Week

Fry’s—A mix or match 5 items or more, save $1 on each item. There are two pages of items in the ad, plus more on the shelves. Also a Buy One Get One Free deal on a limited number of items, ranging from boneless half loin pork roast to Spice Islands bottled spices. 

Safeway—$5 Friday, notable items are a 4 lb bag of russet potatoes for $1.25 and Single serve cake slices for $1.50 each. There are also quite a number of clip or click coupons and a few digital only coupons, including boneless skinless chicken breasts for $.99/lb at the full serve butcher counter. Speaking of raspberries. Safeway has 12-18 oz. boxes of Raspberries and Blueberries on sale for $5/each this week.

Sprouts—Buy One Get One Free sale continues, including Muir Glen tomato products, Tillimook ice creams (selected), and Blue Diamond Nut Thins.  

February is Potato Month.

Special Days this Week

Feb 20—Cherry Pie Day and Muffin Day
Feb 21—Pancake Day and Sticky Bun Day
Feb 22—Cook a Sweet Potato Day
Feb 23—Chili Day and Banana Bread Day and Dog Biscuit Day
Feb 24—Tortilla Chip Day
Feb 25—Chocolate Covered Peanut Day and Clam Chowder Day
Feb 26—Pistachio Day

Menus

Day 1
Pernil
Spicy Black Beans
Rice with Green Onions and  Bell Peppers
Fruit Plate

Pernil
This Dominican recipe looks perfect for a cold snowy day.

Spicy Black Beans (Cuban Beans)
The easy way.

Rice
Cook white or brown rice.
Lightly sauté 3 finely chopped green onions and a finely chopped Bell Pepper, any color.
Mix onions and pepper into rice with a little salt and pepper.

Items On Sale

Pork Shoulder—$.99/lb @Sprouts
Black Beans (canned)—$.49 @Safeway
Grapes—$1.99/lb @Fry’s, red green black.  $.98/lb @Sprouts, red


Day 2 Breakfast
Pancakes
Raspberry Filled Rolls
Breakfast Casserole
Fresh Squeezed Orange Juice
Fruit Salad
Bacon

Recipe: Raspberry Filled Rolls

Dough

1 1/3 cups milk,
2 1/2 Tbs butter
2 eggs, duck eggs if available
2 2/3 Tbs sugar
2/3 tsp. Salt
4 c. Bread flour
2 1/2 tsp yeast

1-2 c. Raspberry filling.

Heat milk for 1 minute in the microwave. Pour milk in bowl, stir in sugar and yeast. Let sit for 5 minutes or more, until yeast is bubbly.

Add in the butter, 1 cup of flour, the salt, and 1 egg. Mix well with dough hook attachment in mixer. Add in 2nd cup of flour and 2nd egg. Mix well. Finish adding in flour a little at a time until it is well   mixed. If necessary, add in more flour until the dough forms a ball and is soft and smooth. 

Cover the dough with plastic wrap and a towel and let rise in a warm place until doubled.

Punch down the dough, divide into 2 balls, let rest for 5-10 minutes. 

Take one of the balls of dough, and punch it down again. Place it on a lightly floured, smooth surface. Roll out the dough into a rectangle roughly 8” x 12”. 

Spread the raspberries over the dough. 

Starting at a wide edge, roll the dough into a roll. Starting in the middle, slice the roll into half. 

Then slice each half into half again, then slice each quarter into thirds. You should have 12 pieces. Place in buttered cake pan or pie tin. 

Repeat with other half of dough. 

Let rise again until doubled in size. These are really messy, but have faith. 

Bake at 350º until done, about 35 minutes. It should be a golden brown around the edges. 

Remove, let cool slightly, glaze. 

Super Glaze

2 cup powdered sugar
1 tsp. Vanilla
4 tsp. Milk
4 TBS butter, softened

Stir all ingredients together until smooth. If it is too thin, add more sugar. If it is too thick, add more butter (not milk, it will be too powdery-tasting.)

Breakfast Casserole
Known in my family as “egg dish”. As long as you keep the ratio of egg to milk to bread you can vary the other ingredients as you wish. How about bacon, spinach and jack cheese. Or spice it up—Chorizo, green onions and pepper jack cheese.

Miriam’s Healthy Pancakes

1/4 cup quick oats
1/4 cup wheat germ
1 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon oil (Canola, Corn etc.)
1 1/4 cups buttermilk
1 egg, lightly beaten
1/2 cup blueberries, or other fresh fruit in season (optional)

Whisk together dry ingredients. Combine liquid ingredients. Add wet ingredients to dry ingredients, stirring just until mixed.

If you have no buttermilk, you may use 1/4 cup buttermilk powder and 1 1/4 cups water.
Miriam says, “These light fluffy pancakes were the result of my grand-daughter and me putting together ingredients which we thought might work.”

If you are feeding a crowd, double the ingredients.

Day 3

Five Ingredient Baked Salmon
Sweet Potato Fries
Super Salad
Cherry Hand Pies

Five Ingredient Baked Salmon
No fresh dill? Use dried (only about 1/4 to 1/3 amount as fresh) or any fresh herb you like.

Baked Sweet Potato Fries

Super Salad

Apple Hand Pie

Butter Crust

Day 4
White Chicken Chili
Crusty Bread
Green Salad
Crepes  with Raspberry Curd

White Chicken Chili

Jamie Oliver Explains the Green Salad

Crepes with Raspberry Curd

Raspberry Curd

Day 5

Loaded Potato Soup
Cucumber Tomato and Avocado Salad
Lemon Coconut Cake Loaf with Raspberry Filling

Loaded Potato Soup
Not good for the diet, but good for a cold day. Not fussy or complex, one pot. Leave out the bacon and use vegetable stock and—it’s soup.

Cucumber Tomato and Avocado Salad

Recipe: Lemon Coconut Loaf Cake with Raspberry Filling

Cake:

  •  1 1/2 cups all purpose flour
  •  1 1/2 teaspoons baking powder
  •  1/4 teaspoon salt
  •  1/2 cup sweetened shredded coconut
  •  1 cup coconut yogurt 
  •  3/4 cup granulated sugar
  •  3 large eggs
  •  Finely grated zest of 1 medium-large lemon
  •  2 tablespoons lemon juice
  •  1/3 cup melted coconut oil
  •  1/2 teaspoon vanilla

Filling: 

  • 1 c. Raspberry filling or jam

 Frosting:

  •  2 ounces cream cheese softened
  •  4 tablespoons butter softened
  •  1 1/2 cups powdered sugar
  •  1/8 teaspoon vanilla
  •  1/2 teaspoon finely grated lemon zest
  •  1-2 tablespoons milk or half and half
  •  Toasted Shredded coconut and lemon zest optional garnish

Instructions

Cake:

  •  Preheat oven to 350°F. Grease a 9x5 loaf pan and set aside. (I lined it with parchment paper, and greased the paper, too.)
  •  In a medium bowl, combine flour, baking powder, salt and shredded coconut.
  •  In a large bowl, whisk yogurt, sugar, eggs, lemon zest, lemon juice, coconut oil and almond extract until well combined. Add dry ingredients to the wet ingredients and stir until well combined, the batter will be thick.
  •  Pour batter into prepared loaf pan and smooth the top. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a rack to cool.

Frosting:

  •  Using a hand mixer or stand mixer, beat cream cheese and butter until combined. Add powdered sugar and beat until smooth. Add 1 tablespoon milk, extract and lemon zest and beat until combined. If the frosting is too thick add additional milk to thin it out.

Preparation:

  • When cake is cooled, take a long knife and slice horizontally across the middle. 
  • Put a small amount of frosting in a piping bag, or a ziplock bag, cut off the corner. You want a hole about ¼ - ½ inch across.
  • Separate the two pieces of cake, and using your frosting in the bag, squeeze a barrier of frosting around the top edge of the bottom piece. Add the raspberry filling in the middle and carefully place the upper piece of cake on top.
  • Spread the rest of the frosting on the cooled cake and top with toasted shredded coconut and lemon zest.

Recipe adapted from https://www.julieseatsandtreats.com/lemon-coconut-cake/

 Bonus Recipes

Can you say, 'Raspberries,' anyone?

Raspberry Chipotle Salad Dressing

¼ c raspberry filling
⅔ c basalmic vinegar
¼ c olive oil

Place in jar and shake well. That’s it. It’s good just the way it is. You can add spices such as oregano, garlic, basil if you like, but really, it tastes good just like that. 

Chipotle BBQ Glaze

Word of warning: I believe in the #FreeSpiritKitchen philosophy, aka, #WhateverYouHaveOnHand I also believe in the concept that #MeasuringIsForWimps - so all measurements you see below are approximations.

2 TBS olive oil
1 tsp chopped jalapeño peppers (I used canned, see above)
2 squirts bottled chopped garlic
2 TBS adobo sauce from can of Chipotles
2-3 chipotle peppers from same can
3/4 c. Raspberry stuff (jam, sauce, jelly???)
1/2 c. Basalmic vinegar

Toss it all in a food processor or blender. Process. Keep refrigerated when done.

This will be pretty spicy hot if you just taste it on the spoon. But, when it is put on meat, the hotness is not so noticeable. Make this to your preference - more or less chipotles (they’re pretty hot), more or less raspberry stuff. 

We tried this on BBQ’d chicken, meatballs and spiral sliced ham. (On sale for $.99 lb. at Sprouts). It was delicious on all of them.

It's a wild adaptation of this recipe: Raspberry Chipotle Sauce

Recipe: Instant Pot Raspberry Swirled Cheesecake with Brownie Crust

Crust

8 oz. Bittersweet chocolate, finely chopped
1 stick butter
¾ c. Sugar
2 eggs 
1 tsp vanilla
1 c. Flour

Cheesecake

2 8-oz. Pkg cream cheese, at room temperature
½ c. Sugar
2 eggs
2 tsp vanilla
¾ c. Raspberry filling

1. Spray the largest size springform pan that will fit into your instant pot with oil. 

2. For the crust, melt the chocolate and butter in a large glass measuring cup in the microwave. Stir frequently until all chocolate is melted. Add in the sugar, whisk or stir it in. If it is still a little gritty from the sugar, place it back in the microwave for about 30 seconds, remove and stir again. Whisk in the eggs and vanilla, add in the flour last. Stir until all is incorporated. Spread on the bottom of the springform pan. 

For the cheesecake topping, beat all cheesecake ingredients except the raspberry filling in a mixer. Spread it over the brownie crust. Drop dollops of raspberry on top, swirl it in with a knife. 

Dollops of filling.
Swirled.

Cover pan with foil. Then take a long piece of foil, fold it in 4ths lengthwise, and wrap it loosely around your pan. (see this article, https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/ )  

Place the rack in the bottom of your instant pot, add about 1 inch of water. Lower your cheesecake down on the rack. Cook on manual for 42 minutes, let pressure escape naturally. 

Let cheesecake cool, remove from pan, then serve. 

Our refrigerator was full, so we took advantage of a snowy day for cooling.

Recipe loosely adapted from: https://oregon-berries.com/recipe/raspberry-swirl-cheesecake-brownies/

PS You’ll notice that in the photos, it doesn’t look as "cheesecakey". That’s because after making it, I decided that the cheesecake portion needed to be doubled. So, I’ve adjusted the measurements above already. If you like more brownie and less cheesecake, just divide the cheesecake ingredients in half. 

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Cindy LaMaster