I love Blackberries almost as much as I love Raspberries. You can use either one or alternate one layer Blackberries and the other one Raspberries. I like using both berries. It makes the loaf truly unique. Try it!
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 tsp. lime zest
- 1 tsp. baking powder
- pinch of salt
- 1/2 cup buttermilk
- 1/4 cup fresh lime juice
- 1 cup Blackberries
- 1 cup Raspberries
In your mixer, cream the butter, sugar until light and fluffy. Add the eggs, one at a time. In a smaller bowl, whisk together the flour, zest, baking powder and salt. With the mixer on low speed, alternate the butter mixture with the buttermilk. Stir in the lime zest.
To prepare the loaf pan, spray with Pam and line with parchment paper, leaving 2 inch border for easy removal. Spread one-third of the batter in the pan. Arrange the Blackberries on the bottom. Add the second third of the batter, adding the Raspberries making sure to spread out evenly. Top with the remaining batter.
Bake in a 350 degree oven for about 55-60 minutes. Test to check for doneness. Cool in the pan on a rack for about 10 minutes. Turn out on the rack to cool completely.
Drizzle with a glaze of icing sugar and lime juice.(use your own measurement here for your taste). Stir vigorously until smooth and drizzle over the top of the loaf.
Make it easy this morning as you will be having a super busy day….this will help you de-stress as well.
This will serve 4 so adjust the amounts to suit the number of people at your table this morning.
- 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp. lime zest
In a small pot, combine these ingredients and bring to a boil. Remove from heat as soon as the sugar has completely dissolved. Cool now to room temperature.
- 1 cup pistachios, shelled, chopped
- 10 mint leaves
- 1 tsp. vanilla
- lime infused syrup (1 cup syrup with lime zest from 1 lime)
- 1 x 500g container of vanilla yogurt
- 1 pint of fresh raspberries
Combine the pistachios, mint leaves and vanilla in a food processor and lime infused syrup for about 25-28 seconds, until it has the consistency of a pesto.
Put 2 tbsp of the pesto in the bottom of a pretty glass, and layer 3-4 heaping tbsp. of the yogurt, a layer of the raspberies and repeat the layers, finishing with 2 more heaping tbsp. of the pesto.
In case you haven’t focused yet, these are the colours of the season. Enjoy!
A cloudy day (perhaps even rainy), feeling blue….this is a wonderful pick-me-up. So much so, you will want to invite the girlfriends down to share.
- 2 cups flour
- 3/4 cup sugar, divided
- 2 tsp. baking powder
- pinch of salt
- 1/3 cup cold butter, coarsely grated
- 2/3 cup 10% cream plus more if required
- 1 x 1 lb.container of fresh raspberries, cut in half (2 2/3 cups divided)
- 1 tbsp. lime zest
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. Set aside.
Stir the flour with 1/2 cup sugar, baking powder and salt in a large bowl. Use a fork and mix in the grated butter until the mixture is quite crumbly. Stir in the cream 1 tbsp. at a time until it just comes together. Add more cream if necessary but do not over mix.
Scoop 1/4 cup of the mixture for each portion and shape into a 1 inch high round scone. Set on the baking sheet.
Bake for about 16-18 minutes until slightly golden on top. Transfer to a rack to cool completely.
Make a fresh pot of coffee and while that is dripping/perking, continue on to make the compote.
Combine the remaining raspberries and 1/4 cup of sugar in small saucepan. Add the lime zest and cook, stirring often, until the sugar is completely dissolved and berries are soft. Serve warm with the scones.
oh, yeah, get the door, your friends have arrived.
Deep fried springrolls – take a back seat. This is the dessert version and is actually, super delicious.
- 1/2 cup arborio rice
- 2 x 14 oz. cans light coconut milk
- 2/3 cup granulated sugar
- 1/2 vanilla bean, split lengthwise
- 2 inches lemongrass
- 1/4 tsp. preserved ginger, diced small
- pinch of salt
- 1/3 cup dried apricots, diced
- 1 cup unsweetened shredded coconut
- 10 phyllo pastry sheets
- 3/4 cup unsalted butter, melted and cooled
- 1 container of pistachio ice cream
- fresh raspberries for garnish
In a pot stir together the rice, coconut milk, sugar, vanilla bean, lemongrass, ginger and salt over medium heat. Bring to a boil and reduce to a simmer. Cover the pot and cook, stirring occasionally, until the rice is cooked and thickened slightly, 20 – 30 minutes.
Transfer to a bowl, discard the bean and lemongrass and stir in the apricots. Cover and refrigerate until cold, about 1 – 1 1/2 hours.
Heat oven to 350 degrees.
Place 3/4 cup of shredded coconut on a parchment line cooking sheet and bake, stirring once, until golden, 5 – 8 minutes. Set aside to cool.
Gently unroll phyllo sheets and place on a kitchen towel. Cover with a damp kitchen towel to prevent drying out as you are working.
Lay one sheet of pastry, long side facing youi on a dry flat surface and brush evenly with a coating of the melted butter and fold in half, lengthwise. Brush lightly again with the melted butter and sprinkle with 1 tbsp. of the toasted coconut. Spoon 3 tbsp of the rice pudding along the side closest to you and gently roll up the dough around the pudding. Fold in the sides over the filling and continue to roll the dough to encase the filling.
Transfer seam side down, to another parchment lined baking sheet and top with a little more butter. Repeat process with remaining pyhllo. Sprinkle with remaining non-toasted coconut and bake until golden brown and the pudding has warmed through (15 – 20 minutes). Let cool slightly before serving the the Raspberry Sauce below.
3 cups fresh raspberries
1/3 cup granulated sugar
1 tbsp. fresh lemon juice
In a small pot stir together all ingredients over medium heat. Cook until raspberries start to release their juices and break down, about 5 minutes.
Taste. If too tart, add more sugar and cook, stirring constantly until dissolved.
Place in a blender and puree until smooth. Strain sauce through a fine sieve; discard solids and refrigerate sauce until ready to use.
When ready to serve, set 2 spring rolls on a plate, put a splash of sauce and drag across the plate. Add fresh raspberries and serve. Add a large scoop of pistashio ice cream on the side. Voila!
Remember the mantra…..damn I can do this…..you just did.
I know. Yesterday I posted a chocolate cake martini….well? This is the perfect companion.
- 1 chocolate cracker crust (store bought is great)
- 6 oz. cream cheese
- 1 can condensed milk
- 1 large egg
- 3 tbsp. lime juice
- 1 tsp. pure vanilla
- 1 cup fresh raspberries
- 2 squares semi-sweet chocolate
- 1/4 + cup whipping cream
- 1 oz. Chocolate Raspberry port
Preheat oven to 350 degrees.
With your mixer, beat the cream cheese until fluffy and gradually add in the condensed milk, beating until smooth. Add the egg, lime juice and vanilla. Again, mixing well.
Arrange the raspberries on bottom of the crust. Add more if needed to cover. Slowly pour the cheese mixture over the fruit.
Bake 33-35 minutes until center is almost set. Turn off the heat and leave in the oven to cool down.
In a small saucepan, melt the chocolate and whipping together. Pour in the port and continue stirring until it thickens. Remove from the heat.
Top the cheesecake with the chocolate glaze and cool for 24 hours. Garnish with fresh berries and whipped cream if you wish.
Serve with the chocolate cake martini…Whew! What a dessert.
** Don’t forget to place a pan with water in the bottom of the oven, while baking the cheesecake. It prevents cracking.
This is great even with vanilla ice cream. Serve with fresh raspberries over a cool pannacotta or fresh peaches.
- 1 quart fresh raspberries, pureed
- 1/4 cup red currant jelly
- 2 tsp. cornstarch
- 2 tbsp. water
- sugar to taste
- Kirsch to taste
Combine berries, and jelly in a saucepan, over low heat. Stir until the jelly has dissolved.
Now dissolve cornstarch in water and add to the mixture, stirring contantly untl smooth and clear.
Stir in the sugar and Kirsch. Yumm……
This is delicious and is best when served warm.
- 1 egg, beaten
- 1/2 cup sugar
- 1/2 cup milk
- 2 tbsp. Crisco oil
- 1 cup flour
- 2 tsp. baking powder
- 1 1/2 cups fresh raspberries
Preheat oven to 375 degrees. Mix the first four ingredients together. Sift the flour, baking powder and stir into the egg mixture. Pour into a greased 8 inch cake pan. Sprinkle the raspberries over the surface of the batter.
- 1/2 cup flour
- 1/2 cup sugar
- 3 tbsp. butter
- 1/2 tsp. almond flavouring
In a small bowl, mix the flour, sugar and almond flavouring. Cut the butter in until it resembles coarse crumbs. Sprinkle topping over the raspberries. Bake for about 30 minutes until the cake tests done.
To be fair you do have to share…call a friend, family at dinner, invisible friend(s) depending on how much you can eat. Just kidding!
I have had this recipe in my recipe box for 20 years and can, once again, buy peaches so readily at the fruit stands/orchards that are around us. ‘Tis the season…..
You will need:
- 4 large peaches, skins removed
- 1 cup basic sugar syrup
- 1 tsp. clear vanilla
- 1 quart best vanilla ice cream (actually, Chapman’s)
- 1 recipe Melba sauce
Cut peaches in half. Combine syrup and vanilla and boil for 5 minutes. Poach the peaches in this syrup for 10 minutes until tender. Remove from syrup, cool down and chill thoroughly.
In 8 of your prettiest dishes, place a generous scoop of ice cream. Turn the peach halves upside down and place in the center of the ice cream. Top with the Melba sauce.
Combine 2 cups water and 2 cups sugar in a saucepan. Bring to a boil and continue boiling for about 4 minutes. Cool down and keep covered in the refrigerator.
Doesn’t have to be difficult to be and look exceptional.
- 2 cups raspberries
- 1/2 cup icing sugar
- 1 tbsp. fresh lemon jujice
- 1/4 cup apple juice
- splash of Chambourd
Put all ingredients in a blender and puree. Strain to remove all the seeds. Chill until ready to serve.