Delicious Summer Raspberry Recipes From Our Innkeepers
Everybody loves raspberries! This is a favorite summer time fruit because they are sweet, tender and juicy. Did you also know they have more vitamin C than oranges, they are super high in fiber, and low in calories. Perfect.
Usually, they don't last long enough at our house to bake with them, as we are eating them quickly out of the container that we picked them in. However, the recipes below are so delicious, you must save some of those berries you pick or got from the farmer's market to try them out.
Raspberry Stuffed French Toast
Recipe by Cameo Rose Victorian Country Inn, Belleville:
1-Large Loaf of Italian Bread: Cut bread into 1 1/2 inch thick slices. Slice a "pocket" in each slice.
1-package of lite cream cheese
2 tablespoon raspberry jam to lightly sweeten
1/4 cup lite ricotta cheese to soften filling
5 fresh extra large eggs
1 cup heavy whipping cream
1 teaspoon of pure vanilla extract
2 tablespoon of sugar
1 teaspoon cinnamon
Raspberry Puree Topping:
1 pint fresh raspberries blended and strained into a sauce pan to remove the seeds
Add 1/2 cup water
Add 1/3 cup sugar
Add 1 tsp. of lemon juice
Bring to boil while stirring, then simmer and stir.
If necessary, thicken with a small mix of cornstarch & water paste.
Spread filling in bread pockets. Add whole fresh raspberries on spread. Dip filled bread into the egg batter. Melt some margarine on hot Teflon coated grill - 300 degrees and Grill toast about 3 to 3&1/2 min. per side until golden brown. Cut slices in half. Top with fresh raspberries, a couple tablespoons of sauce, a dollop of whipped cream, and some sliced almonds. Makes 10 large thick slices. 20 Minutes.
Raspberry Coffee Cake
Recipe from the Innkeeper Archives:
4 tablespoons butter
3 egg yolks
1 cup sugar
2 cups flour
1/4 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract
2 cups red raspberries
Butter Cream Frosting: 2 teaspoons butter, 1 1/2 cups powdered sugar, 1-2 tablespoons milk, 1 teaspoon vanilla extract
Cream together butter, egg yolks, and sugar until very creamy. In separate bowl, sift together flour, salt, and baking powder. Add milk and flour alternately to butter; mix well. Add vanilla and mix thoroughly. Pour batter into greased and floured 9x13-inch pan.
Wash and drain raspberries well; place on top of batter. Bake cake at 350 degrees 25-30 minutes, or until wooden tooth pick inserted in center comes out clean.
To make frosting, mix together butter, powdered sugar, milk, and vanilla until very creamy. This will be a very small amount of frosting.
Cool cake 10-15 minutes; then spread frosting over top of warm cake.
You can find more delicious recipes on our recipes page!
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