Here’s the deal.
I fully expect to be swimming in raspberries by the end of next week. And while I love a handful of fresh raspberries as much (or more!) than the next gal, let’s just say I’m needing some ideas.
Do you have some good raspberry recipes?
Would you please, please, share?
You’ll be my favorite.
10 thoughts on “a little help, if you please: raspberry recipes”
This is the best thing I have ever baked…and it’s raspberry-licious!
Okay, that looks evil and amazing all at the same time. Must make. Thanks!
Bookmarked this when it cam across my facebook feed not too long ago. Looks wonderful and simple.
I have a feeling I’m going to be doing a lot of baking in the next few weeks…Thanks for sharing!
are these raspberries from your garden? I just planted my first one this year- how long before you got fruit and then had enough to make something with them! I remember going to your moms house one summer and she went in the back yard and brought in a handful of the berries- I had wanted one ever since! lucky you to have so many that its an issue!
I’m not sure how long it takes, officially. Mine were here when we moved in. I know typically the 2nd year wood fruits, like grapes. Hopefully the plant you bought is already that old so you can have some this season!
This is one of our favorite cakes and great with raspberries!
PINEAPPLE (or raspberry) SKILLET UPSIDE-DOWN CAKE
6 tablespoons unsalted butter
1/2 cup packed dark-brown sugar
3 cups fresh mango cut in 1/2-inch cubes OR 3 cups cubed pineapple, pears, peaches, or nectarines, or 3 cups (about 1 lb)of berries or cherries
3/4 cup all-purpose flour
3/4 cup whole wheat flour (or additional all-purpose flour)
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup white sugar
1 large egg
3/4 cup buttermilk or plain yogurt
Preheat oven to 375 degrees and position rack in the middle.
Melt the butter in a 10-inch ovenproof skillet (preferably nonstick) over medium heat, swirl it until it turns nut-brown, then pour it in a bowl. Without wiping it out, sprinkle the brown sugar evenly over the bottom of the skillet and then place fruit in an even layer.
In a bowl, whisk the flours, salt and baking soda and powder. In a separate bowl, whisk the white sugar into the browned butter until thoroughly combined. Whisk in the egg and then the buttermilk or yogurt. Add the wet ingredients to the dry ones and whisk until thoroughly combined.
Pour the batter evenly over the fruit. Bake for about 35 minutes or until the cake is golden and the center is springy to touch.
Let cool 10 minutes. Carefully invert the skillet onto a plate. Serve warm.
From Rick Bayless’ book “Mexican Everyday”, p. 301
I think I may need to get me a skillet…YUM.
My best raspberry recipe is the one tried and true method you already alluded to… removed raspberry from bush and insert in mouth :)
Seriously. And a lot less work!