Today I'm sharing raspberry recipes that were shared with me this week. I'm trying out all these recipes while using my plethora of raspberries. I plan to pick a winning recipe!!! The award will be either a 30 minute Skype session with me or The Vibrant Figures Coaching Program.
Did you get your recipe in the running? You can submit until tomorrow, July 27 at midnight! Post in the comments below or email me your recipe.
1 In medium bowl, toss raspberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, and eggs. Beat with hand beater until smooth.
2 Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by 1/3 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely or eat hot, whichever you like!!
3 Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy. Gently stir in whipped cream.
4 Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon raspberries over wraps.
Raspberry, Peach and Almond Crisp -Lonny M.
1 1/4 c. flour
3/4 c. sugar
1 t. salt
1/2 c. cold butter, cut into pieces
3/4 c. sliced almonds, toasted
Preheat oven to 400 degrees. Butter 3 quart baking dish with 1 T. Butter, at room temperature.
To make the crisp topping, mix flour, sugar and salt in a bowl. Add butter and toss until evenly coated. Using fingers or pastry blender, cut in butter until mixture resembles crumbs. Add almonds and mix gently, trying not to break the almond slices. Put the topping in the freezer while you prepare the fruit filling.
1/2 c. sugar
2 T. cornstarch
1/2 t. salt
2 c. raspberries
6 peaches, each cut into 10-12 pieces
1 T. vanilla
To make the fruit filling, rub the sugar, cornstarch and salt together in large bowl. Add the raspberries and peaches, toss until evenly coated, then gently stir in the vanilla. Pour the fruit mixture into prepared baking dish and scatter the topping over the fruit. Bake for 45-55 minutes, or until topping is golden and fruit is bubbling. Cool for 30 minutes until serving with freshly whipped cream or homemade vanilla ice cream.
Raspberry Cobbler – Ann Disney
Melt 1 stick butter in 9 x 13 pan on super low burner while you get the ingredients ready.
Mix well 1 c. self rising flour, 1 c. sugar, 1 c. milk of choice & 3 to 4 c. fresh raspberries.
(if using frozen raspberries, drain well.)
Pour over melted butter and bake at 350 degrees for 45 minutes or until light brown making sure middle is done.
Allow to cool for about 15 minutes. Lightly sprinkle w/organic cinnamon & freshly ground nutmeg mixed in 1/8c. sugar, xylitol, or stevia. I usually add 1/2 c. chopped pecans or chopped walnuts over half of it.
Serve with 1 dip of vanilla ice cream per serving.
Optionals: add to above 1 t. pure vanilla, 1 t. organic cinnamon, dash of sea salt, 3-4 drops essential oil of lemon or orange, etc.
This recipe works well with tart fruit such as fresh strawberries or granny smith apples.
* May substitute 1/2 of the sugar with xylitol or stevia to reduce carbs.
I have not substituted self-rising flour with organic freshly ground flours and aluminum-free baking soda.
Healthy Yogurt -Donna C.
I simply take frozen raspberries and add them to plain Greek yogurt Fage brand), sprinkle with 2 pkgs of stevia and it is like having a yummy ice cream…Less the fat, sugar and calories 🙂
Healthy Breakfast -Janice Connelly
Have been getting Raspberries in Bountiful Basket they don't have lot of taste so I put them in my cup of fruit with blueberries, a few slices of banana and some pineapple with a little juice then topped with a dollop of cool whip and chopped walnuts, then very tasty way to finish breakfast.
Raspberry Coffee Cake -Jill W.
2 cups flour
1 cup sugar
1/3 cup butter
1 cup milk
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
Mix all ingredients and pour into greased 9 x 13 pan (also works well in 2 8 x 8 pans).
Top batter with fresh or frozen raspberries. Other fruit works well too.
1/3 cup butter
1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
Cut butter into flour, brown sugar, and cinnamon until crumbly. Sprinkle streusel over fruit-topped batter. Bake at 350 degrees for 40 minutes.
1 cup powdered sugar
1/2 teaspoon vanilla
2-4 teaspoons milk
Mix together until smooth. Drizzle on slightly cooled coffee cake.
Raspberry Vinaigrette -Nora B
I prefer to keep my food as close to how it grew as possible. I love raspberries.
Spring greens, raspberries, pecans, blueberries and a very light vinaigrette. Even better, make a vinaigrette with your raspberries.
1/2 cup raspberry vinegar
1/4 cup fresh or frozen berries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil
Blend in blender or food processor. Makes about 2 cups.
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp. If you'd like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com or Send an email to: email@example.com
Granola is something that I’m really picky about. It needs to be crunchy, toasty, not terribly chewy and most certainly clumpy.
Clumpy has been the more illusive quality when it comes to my homemade attempts at granola making. I’ve tried recipes after recipe without finding just the right results.
I needed a high protein, filling, crunchy something to eat with yogurt or for breakfast.
But I didn’t want very many carbs or sugars.
And I don’t like nuts. No kidding. I’m still a kid about that.
That makes it a little tricky to create a granola high in protein, low in carbs and palatable to me.
I started Googling recipes that were grain-free and as usual, began putting together “better” ideas in my mind than what I was finding. For once in my life, when I went to my kitchen to experiment, I wrote down everything I did—and even took pictures too!
So now I bring you a grain free, gluten free granola that even people who don’t like nuts will eat.
Bread. How can one food cause so much controversy? To this point I have not shared a lot of bread secrets out of respect for the many people who read my newsletters and eat gluten free. I honor your food choices and am completely supportive of anyone who eats gluten free in order to heal their body. There is no denying that diets like GAPS, Maker’s Diet and Specific Carbohydrate Diet bring healing to a stressed out body.
However, more and more frequently, I have been asked to share how I make bread. There is no denying that I make great bread — that’s one of my gifts — I don’t know why, but dough makes a ton of sense to me.
I love making bread. I love perfecting bread.
There are two kinds of bread that I make most often for my family; a basic wheat loaf and a salted French bread.
The basic wheat loaf can be made whole wheat, and I do that sometimes if I’m using a hard wheat variety for my flour. Lately however I have been making Spelt bread with fresh ground Spelt flour.
I’m going to share one of my recipes — the one for Spelt bread — but first I’m going to give you my top secrets. Are you ready?
#1 Saf Yeast
I don’t mean to sound cocky or stuck up, but no matter how many times I give this secret, people still treat it like it doesn’t matter. It does matter! In fact it’s the most important element for great bread. If you’ve heard that Saf yeast is better, haven’t tried it and are still making so-so bread, well, I don’t know what to tell you. I use Saf and I make amazing bread… I’m just saying….
#2 Bread Flour
This is another thing that mystifies me. I’ve met many, many women who make their own bread and still have no idea what bread flour is. I used to be the same way but am now a happy bread flour user. If you want to make amazing French bread, then bread flour is the answer. I also use a couple of cups in my Spelt loaf because Spelt can be a little too delicate on it’s own.
Never buy bleached flour… never, ever, ever. Unbleached flour gives your baked products a more wholesome and flavorful taste.
#3 Fresh Ground Flour
There is nothing to match the taste of fresh ground flour. If you are a serious bread maker, start saving your pennies and buy yourself a grinder. Watch your local Craig’s list. — We’ve seen a few on there. Our local health food market has a grinder where you can fresh-grind flour then take it home and bake with it.
I own a Whisper Mill (which is now called Wonder Mill). My sister has a Nutrimill. They both work great!
#4 A Bosch Mixer
KitchenAid users, I love you for who you are, but — my mixer beats yours. [wink]
Okay, so I do know that people really, really love their KitchenAid mixers and I’m respectful of that. I’ve used one and can’t get the right feel from my dough. I never could get it to knead up just perfect. However, in my Bosch mixer I can throw all the ingredients in, turn it on and walk away for 10-20 minutes. I can tell when the bread is done from the sound of my mixer. Me and my Bosch… we’re almost soul mates (he-he). There are many things in this world that I do not know, but I believe one of my secrets is my Bosch mixer.
#5 Roll Our Your Dough
No matter how many times I try to shape it and plop it in the pan or follow some other directions for shaping a loaf, rolling it out into a rectangle and rolling it up into a log produces the highest rise with the most even crumb.
Basic Spelt Sandwich Bread
6 cups cold water
3/4 cup olive oil
3 T Saf Yeast
2-3 T Sunflower Lecithin (optional, but does improve the texture of the loaf)
2 T Sea Salt
This is for a Bosch Mixer, you will have to alter it to fit yours. I begin by putting the water, yeast, honey, oil and lecithin into the mixer. Then I grind my flour. I grind 8 cups of wheat which produces something like 10-12 cups of flour…. I’m not very good about measuring. Next I will add the fresh ground flour, which is warm. That’s why I start with cold water because overheating is a major cause of bread turning out yucky. Finally, I add some bread flour and salt until the dough looks right. (It would take a video to explain that!) Then I turn it to speed “2” and let it knead. If using whole wheat it takes 10-15 minutes. If using Spelt, 10 minutes or less. If using all bread flour, it takes 20 or more minutes to knead to the right consistency.
Allow the dough to rise until doubled (or as some of my Skyping clients know… until the lid “pops” off with a loud shot!!) Then roll out and shape into loaves. Allow to rise again until well above the sides of the pans then bake at 375 degrees for 35 minutes.
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
Virtually any processed, package, let’s-preserve-as-a-mummy-forever-food can actually be made at home. It’s true! It can either be made at home or suitable substitute can.
One of the things that I struggled with as I switched over to mostly real food was how to decide who was right. I read stacks and stacks of books, each one sounding so convincing, but each one just a little different. “Eat more whole bran. No, whole bran is bad for you, sprout it or sour it. No, white flour is actually better because it does not have the bran in it…that’s why most cultures have always sifted the bran out. No, that’s all wrong, you should never eat wheat again…” And so on the ideas go.
Do you ever wonder what’s actually true?
I mean, seriously! I’ve read “research” and so called, “studies” that “prove” the exact opposite of each other!
In this lifetime, I have concluded that people will never agree on what is best because that is the nature of people. However, there are a few things most people agree that you should eliminate from your diet.
Bleached White Sugar
Sugary Soda Pop
Preservatives and additives like MSG, colorings, etc…
Soybean, Cotton Seed, Crisco and Canola Oil (in fact, I only actually use a handful of oils)
When you eliminate corn syrup and soy oil, it becomes very difficult to buy ANYTHING prepackaged from your grocery store. Granola bars, canned soups, crackers, cookies, chips, yogurt, any many other things contain one of those two ingredients.
And, just because it says “organic” does not mean it’s good for you. Organic companies still make junk snack foods that are expensive and unnecessary.
Here is a challenge for you. Don’t eat or feed your family any corn syrup or soy bean oil in the next 30 days and see how easy it is and how great you feel. If you take this seriously, you will have to cook more nourishing foods from scratch.
I’m not all righteous about what I eat anymore. I’ve done that and didn’t enjoy it. Over the years I have found a way to blend all that I’ve learned into a realistic and delicious way of eating. It is not designed for illnesses or times of crisis in the body. It’s just a simple way of eating real food for regular, normal families.
In light of all that, I’m going to start sharing more recipes on my website!
Macaroni and cheese is usually very much enjoyed by regular, normal families. Recently I fell in love with this simple, one dish version that cooks up nicely in the crockpot or slow cooker. I started with a recipe from allrecipes.com but altered it a bit. 😉
Crockpot Macaroni & Cheese
1/2 pound elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
3 cups shredded Cheddar cheese, divided
3 cups whole milk (I use goat milk)
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top. Cover and cook on low for 5 hours. Enjoy!
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