Raspberry~Blackberry Muffins

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This recipe is really just a raspberry muffin recipe but I had about half a cup of raspberries and blackberries that needed to be used up so I put both in.  I don’t see why you couldn’t use any kind of berry in this recipe.  Use 1 cup of berries total whether you are using one type or two or three.  The muffin itself is very tender and the topping is just right.  It doesn’t have too much sugar in it either which is a plus.

Raspberry  ~ Blackberry Muffins

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsps sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 tbsps cold butter or margarine

In a mixing bowl, cream butter and sugar until light and fluffy then beat in the egg.

In a small bowl, mix sour cream, milk and vanilla. In another small bowl, combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.

Gently fold in raspberries and blackberries.

Fill greased or paper-lined muffin cups two-thirds full.

For the streusel: Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Makes 12 muffins

Happy Cooking!

Peach Raspberry Crisp ~ Barefoot Contessa

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I am on a Barefoot Contessa jag lately so I will be posting a few of her recipes that I have made recently.  Her recipes are always good and I’ve never had one fail yet.

This crisp is so good you won’t even want to wait to dish it out ~ you’ll want to grab a spoon and eat right from the pan.  It’s easy to make as are many of  Ina’s recipes but tastes like you’ve been cooking all day.  Peach and raspberry are two of my favorite fruits and the combination is delicious.  As usual, I didn’t follow all her instructions.

Peach Raspberry Crisp
Barefoot Contessa

10 to 12 large, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat oven to 350º. Grease a 10 by 15 by 2 1/2-inch oval baking dish. I used a rectangular one with no problem.

Peel and pit the peaches and slice them into wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. You cal also do this with your hands, a couple of forks or a spoon. Sprinkle evenly on top of the peaches and raspberries.

Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.

Serve immediately, or put in the fridge and reheat in a preheated 350º  oven for 20 to 30 minutes, until warm.

Store any leftovers in the fridge.

Makes 6-8 servings.

Happy Cooking!

Raspberry Delight

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I was looking for a sugar-free, fat-free dessert after all the dessertiness of the holidays, and I found this in the recent issue of Kraft’s Food and Family magazine.  The recipe didn’t call for sugar-free, fat-free ingredients but I subbed them in and it worked great!  Even my full sugar, full fat loving DH couldn’t tell.

Now if, like lots of people, you don’t like Cool Whip, just sub in whipped whipping cream but just know that it will no longer be fat free.  You can alsochange the jello flavor and fruit to any you like.

This would be a terrific dessert in the heat of the summer!

Raspberry Delight

1 3 oz pkg sugar free raspberry jello
3/4 cup boiling water
2 cups frozen raspberries (do not tha)
1 cup fat free Cool Whip, thawed

Mix boiling water and the package of jello in a large bowl and stir until the jello is completely dissolved, about 2 minutes or so.

Stir the frozen fruit into the jello and keep stirring until jello starts to thicken. Add 1/2 cup of this mixture to the cool whip and stir until blended.

Spoon cool whip mixture into 4 dessert dishes and cover with the remaining jello mixture.

Refrigerate for at least 15 minutes or until set.

Makes 4 servings.

Happy Cooking!

Fruit Salsa with Cinnamon Chips


I am sorry for the absence ~ I just haven’t been cooking anything exciting.

We did have our annual Christmas party this past Saturday so I’ll be posting some of those recipes ~ at least the ones I remembered to take pictures of.  I like to have at least one fruity appetizer on my table and this one is so good ~ I could just eat the fruit with a spoon!

This recipe can be found all over the internet with all kinds of ingredients.  I like this combination best.  I think this started out as a Pampered Chef recipe but I’m not positive.

Tomorrow I’ll post a recipe showing what I did with the leftover fruit salsa.

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
1 large Golden Delicious apple, peeled, cored, and diced
8 ounces raspberries
1 pound strawberries, washed, cored, and diced
2 tbsps white sugar
1 tbsp brown sugar
3 tbsps fruit preserves, any flavor (I used a blackberry, raspberry, blueberry combo)

Cinnamon Chips:
8 (10 inch) flour tortillas
butter flavored cooking spray
2/3 to 1 cup cinnamon sugar

In a large bowl, gently mix all the salsa ingredients together. Cover and chill in the refrigerator for at least 15 minutes.

Preheat the oven to 350º.

Coat one side of a flour tortilla with the spray and sprinkle with some cinnamon sugar. Cut into wedges with a pizza wheel. Carefully place wedges on a cookie sheet and spray the wedges again with the spray. Bake for 8-10 minutes or until crisp. Continue until all tortillas are used up. Let cool completely ~ about 15 minutes.

Serve with fruit salsa.

Makes at least 10-12 servings.

Happy Cooking!

Raspberry Coffeecake


My very favorite berries are raspberries.  I’ve been known to buy a package and eat the whole thing in one sitting.  They are just so good.

This is another cheaters coffeecake using crescent rolls for the dough.  It’s not hard to make but takes a bit of time.  It makes a large coffeecake so this would be good if you are having weekend company.  I adapted the recipe from the Pillsbury website and used low fat cream cheese, Splenda blend and low fat crescent roll dough.

Raspberry Coffeecake CW

Raspberry Coffeecake

2 (8 ounce) cans crescent rolls
1 tsp sugar or Splenda blend

1 (8 ounce) cream cheese, softened
1/4 cup sugar or 2 tbsps Splenda blend
2 tsps grated orange peel
1 tsp vanilla
1 egg
1 pint fresh raspberries

1/2 cup powdered sugar
1 tbsp butter, softened
2 tsps orange juice

Heat oven to 350º.  Spray a pizza pan with cooking spray.

Separate dough into 16 triangles; reserve 4 triangles for the top of the coffeecake. On prepared pizza pan, arrange 12 triangles in a circle with the points to the center, leaving a hole in the center. Press dough to form a ring, pressing the perforations together to seal. Fold outer and center edges up 1/4 inch.

In a bowl, combine all the filling ingredients except for the raspberries and mix well. Very gently stir in the raspberries (try not to break them up). The mixture is fairly thin. Spoon mixture over the prepared crescent dough.

With scissors, but the reserved triangles into thirds. Put the 1 tsp sugar on a plate and press each third into the sugar (you may need more sugar). Arrange pieces into a spoke fashion on top of the filling; carefully pressing to seal at the center and the edges.

Bake at 350º for 25 to 30 minutes or until golden brown. Mine took 25 minutes exactly. Cool for 10 minutes.

While cooling, mix up the glaze by combining all the ingredients until smooth. Drizzle over the top of cooled coffeecake. Serve warm.

Makes 12 servings.

Happy Cooking!

My Signature

Raspberry Truffles


These are perfect for giving on Valentine’s Day or any special occasion.  My daughter and I are giving a bridal shower next month and I will be making these for the shower.  They really aren’t for children since there is liqueur in them and it doesn’t cook out, but they are decadent for adults.  Of course you can roll them in anything you like ~ I chose cocoa powder and confectioner’s sugar.


Raspberry Truffles

8 ounces semi-sweet chocolate
6 tbsps unsalted butter
1/2 cup seedless raspberry jam
3 1/2 tbsps raspberry liqueur, such as Chambord or Frambois
Cocoa powder, confectioner’s sugar, finely chopped nut, coconut

In a double boiler (you can make your own with a bowl and a pan), melt choclate over simmering water.

Remove from heat and add jam a liqueur. Sitr well but do not over mix.

Refrigerate until firm. Shape into balls (use a melon baller or small cookie scoop) and roll in cocoa powder, confectioner’s sugar or whatever you choose.

Makes about 35-37 truffles depending on size.

They are better if kept in the refrigerator.


Happy Cooking!


Raspberry Muffins

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I love raspberries! I think I could live on raspberries if I had to. They are so darn expensive around here ~ fresh ~ that I look for recipes that only use a small amount. This recipe only uses a cup and you can really taste the raspberry flavor.

This recipe makes a lot more streusel than you need for this recipe. I make it as the recipe says, use what I want on my muffins, then freeze the rest. I’ll have streusel ready the next time I want it. You can also cut it way down if you don’t want the extras.

Raspberry Muffins

1 cup packed brown sugar
1/2 cup flour
1/4 cup butter
1/2 tsp cinnamon

1 1/2 cups flour
2 tsps baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup milk
1/2 cup butter, softened
1 egg, lightly beaten
1 cup fresh raspberries or drained frozen raspberries

For the streusel, combine ingredients and combine with a fork or your fingertips. Set aside.

Preheat oven to 400º.

Combine the flour, baking powder, cinnamon and salt in a large bowl and mix well. Stir in both sugars. Add the milk, butter and egg and stir until all ingredients are combined.

Fold in the raspberries being careful not to break up the raspberries. I find that this is impossible to do so I just do the best I can.

Spoon into paper-lined muffin cups and sprinkle with streusel.

Bake 15 to 20 minutes or until a toothpick inserted in middle of a muffin comes out clean.

The recipe says it makes 12 muffins but I only make 10 as I fill my muffin cups to the top.

Happy Cooking!