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Tag Archives | Raspberry

Raspberry Loaf Cake

Light yogurt loaf cake with milled flaxseed, iced and garnished with fresh raspberries.

The Sauce: Vanilla Icing – Cooked icing with powdered sugar, milk, butter and vanilla extract is poured over the cake while still warm. In ten minutes the icing sets up and holds the berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Loaf pan for a cake

Dense cake-like breads such as Banana, Pumpkin and Zucchini bake in loaf pans. They’re sometimes iced then sliced. Baked loaf-style and iced, this Raspberry Loaf Cake is in the same shape but very light. It’s made with yogurt rather than fat and has milled flaxseed in the batter.

Sliced Raspberry Loaf CakeFresh raspberries are placed on the top right after the icing is poured along the top. I love to set them with the rounded side up like little ruby crowns. Finish it with a little fairy dust (milled flaxseed). It’s a fresh and fruity dessert that’s light enough to enjoy without guilt.

You might also enjoy Orange Coconut Bread, Chocolate Raspberry Torte, Jumbleberry Pie, Financiers, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Strawberry and Cream Pound Cupcakes and Strawberry Chiffon Cake.

4 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 3 Berries Van Gogh and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Chicken Thighs with Smoky Sweet Dry Rub
2011 AniversaRecipe – Maple Coconut Granola and Slalamagoo

Recipe: Raspberry Loaf Cake

Prep Time: 25 Minutes | Cook Time: 55 Minutes | Yield: 8-10 Servings | Level: Moderate

Raspberry Loaf Cake

  • 1 1/4 cup granulated sugarBatter with raspberries
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup flour
  • 1/2 tsp instant yeast
  • 3/4 tsp salt
  • 2 Tbsp milled flaxseed, plus more for garnish
  • 2/3 cup plain Greek yogurt, room temperature
  • 2 Tbsp butter, melted
  • 1 cup fresh raspberries, divided

Vanilla Icing

  • 2 Tbsp butter, softened
  • 6 Tbsp whole milk, divided
  • 1/2 tsp vanilla
  • pinch salt
  • 2 1/2 cups powdered sugar, divided

Special Equipment – 9×4 1/2 or 10×4 loaf pan

Raspberry Loaf Cake
1 Preheat the oven to 350 degrees. Coat a 9×4 1/2 or 10×4 loaf pan with cooking spray, line with parchment and lightly spray again.

flour and milled flax2 With a stand mixer beat granulated sugar, eggs, yolks and vanilla until pale and fluffy, about 5 minutes.

3 Meanwhile combine flour, yeast, 3/4 teaspoon salt and flaxseed in a small bowl.

4 In another small bowl combine yogurt and 2 tablespoons melted butter.

baked loaf cake5 Fold flour mixture into egg mixture with spatula. Fold in yogurt mixture. Carefully fold in 1/2 cup raspberries.

6 Pour batter into prepared loaf pan and bake at 375 degrees until toothpick comes out clean, about 47-53 minutes. Cool on a wire rack for 20 minutes then remove from pan and finish cooling.

Vanilla Icing
7 Melt 2 tablespoons softened butter in a small saucepan over medium low heat. Stir in 4 tablespoons milk, vanilla and salt. Whisk in powdered sugar 1/2 cup at a time until icing is thick but pourable. Adjust with additional milk as needed.

Iced Raspberry Loaf Cake8 Pour icing over cooled cake allowing to drip over sides. Garnish with remaining 1/2 cup raspberries and flaxseed. Let icing set for 10 minutes before slicing.

You can bake it in a 9×9 baking pan for a more traditional shape cake. Adjust baking time by removing from oven when top springs back to a light touch. Ice then garnish with fresh raspberries and milled flaxseed.

Serve this for a late night dessert or with afternoon herbal tea.

Dish Designer

  • Exchange Greek yogurt for regular strained yogurt.

Inspiration – Martha Stewart
Cook with Sauces
Raspberry Loaf Cake
Written by
Photographs by Helen Horton
Updated: July 23, 2013

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Pie Shakes

Rich milkshakes made with pie wedges and vanilla ice cream.

Pie keeps on giving

Thanksgiving’s over which leads to the glorious turkey day leftovers. The joy of holiday cooking keeps on giving. Late in the weekend if, and that’s a big if, you have a wedge of pie left, rejuvenate it by whirling up a pie milkshake. All it takes is a bit of vanilla ice cream and a blender. Besides having fruit or cream pie flavors, it also has bits of pie crust in the shake for texture. It’s so good you might want to save the last piece of pie on purpose.

2011 AniversaRecipe – Ciabatta and Mushroom Dressing and Orange Cranberry Sauce

Recipe: Pie Shakes

Prep Time: 2 Minutes | Cook Time: 0 Minutes

| Yield: 1 Servings | Level: Easy


  • 1 wedge raspberry pie
  • 1 1/2 cups vanilla ice cream
  • 1/4-1/2 cup milk

Special Equipment – blender

1 Combine the pie wedge and ice cream in a blender and blend until desired consistency.

2 Add some milk if needed for a shake you can sip.pumpkin-chiffon-pie-and-ice-cream

Thick spoonable shakes won’t need any milk added. For a thinner shake where a straw works well, use some milk to reach desired texture.

Pastry and graham cracker crusts are both delicious textures in pie shakes.


Dish Designer

  • Exchange raspberry for pumpkin, coconut or any other flavor of pie.
  • Exchange vanilla for butter pecan or chocolate ice cream depending on the flavor
    A hair keep even my added card to best price for cialis 5 mg area my after available have of.

    of pie.

  • Exchange ice cream for frozen yogurt.

pumpkin-chiffon-pie-shakeInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 23, 2012

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Jumbleberry Pie

Three berry pie, blueberry, raspberry and blackberry with a flaky lattice pie pastry.

The Sauce: Berry Juices with Arrowroot – The secret to transparent pie filling especially desired in berry pies is arrowroot. Flour is opaque, cornstarch is semi-transparent but arrowroot thickens the berry juice to glistening transparency. Mingling with the berry juices it renders the most beautiful berry pies and tarts.



My all time favorite pie is Jumbleberry. I love it warmed with a scoop of cold vanilla ice cream. It is down home comfort dessert with the contrasts of an expensive gourmet dish, warm pie opposite cold ice cream, tart berries Jumbleberry-Pie-ala-modepaired with sweet ice cream, chunky jumbleberries counter smooth creamy ice cream. A feast for the eyes as well as the palette, I love the royal purple berry opposing the creamy ecru cream. The lattice top lets the vibrant color peak through the interwoven strips of pastry. Contradictions play well here.

Now for the challenge. I’ve made this pie so many times and sometimes it doesn’t set up so I end up serving the filling as jumbleberry ice cream topping. Over time I have become more successful at sliceable pie. See the Notes section below for my tips. But either way, I love this delicious ‘humbleberry’ pie, or is that ‘berry’ humble Jumbleberry.

Part 2 of 3 part “Fabulous Fruit Pies” Series, part 1 Deep Dish Apple Pie, part 3 Coconut Cream Pie.

2011 AniversaRecipe – Pork Chops with Pineapple Salsa

Recipe: Jumbleberry Pie

Prep Time: 10 Minutes | Inactive Time: 6 Hours | Cook Time: 60 Minutes | Yield: 8 Servings | Level: Easy

Blueberries, Raspberries, Blackberries

Special Equipment – 9 1/2-inch pie dish

1 Preheat the oven to 425 degrees. Place a baking sheet on the bottom rack of the oven to heat.

2 In the bottom of a large bowl combine sugar, arrowroot, lemon zest, cinnamon and nutmeg. Ensuring the berries are thoroughly dry, add them to the bowl and lightly combine coating all the berries taking care not to smash the berries.

3 Roll out one pie pastry crust and place in the pie plate. Pour the berry mixture onto the pastry.
4 Roll out the other pie pastry crust. Using a pizza or pastry cutter or a knife, cut it into 3/4-inch strips. Lay the longest two crust slices in a ‘T’ then continue working outward weaving the strips. Use the shorter strips on the edges.
5 Remove the baking sheet from the oven and place the pie directly on the hot sheet. Place back in the oven on the bottom shelf. Bake at 425 degrees for 20 minutes. Turn the temperature down to 375 degrees and continue baking for 35-40 more minutes. 15 minutes or so before done, place a sheet of foil lightly over the pie as needed to prevent over browning.

6 Remove from the oven and place on a cooling rack. Allow to cool completely, about 4-6 hours, before serving so the berry and arrowroot sauce congeals. Or let set until warm and serve with ice cream but it won’t be completely set up while still warm.

Here are the secrets to beautiful berry pie.

Pie-filling-that-doesn't-runDoesn’t run all over when cut in wedges:
-reduce the amount of liquid by using lemon zest rather than lemon juice
-ensure the berries are completely dry
-use fresh rather than frozen fruit

Golden pie crust:
-preheat the oven with a baking sheet inside
-use a dark colored baking sheet
-bake on the bottom shelf to brown the bottom crust

Arrowroot powder is the ground rhizomes of the arrowroot plant, named because it was considered an antidote for arrow wounds. It cooks into a very transparent sauce. To substitute cornstarch, use 8-9 tablespoons.

Serve with vanilla or French vanilla ice cream or try whipped cream.

Jumbleberry Milkshake – Make a leftover pie wedge into a milkshake by combining about 1 to 1 1/2 cup of vanilla ice cream, 1 slice of pie and 1/4 to 1/3 cup of milk in a blender. Blend until chunky. Makes 2 servings.

Dish Designer

  • Use 7 cups of berries in any combination desired, blueberries, raspberries, blackberries, marion berries and bosenberries.
  • Exchange arrowroot for cornstarch. See note section above for information about this substitution.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: October 22, 2012

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Four Berry Blend Smoothie

Part 2 of 4 part series “Breakfast Smoothies”. Click here for part 1, click here for part 3, click here for part 4.

Tangy berry yogurt smoothie.

Pacific Northwest ‘berry good’

My brother Scott and his family lived in the Pacific Northwest, Seattle area to be more exact. His large yard contained a plethora of berry bushes in the back. Perennial raspberries Raspberry-Strawberry-Blackberry-Bleuberry-Yogurt-Smoothielined the east fence. Annual raspberries grew next to those. Near by the strawberry patch struggled to flourish. Along the other side of the yard the boysenberries thrived near the family favorite, Marionberries. Large, juicy berries, Marions are a bit more mellow than boysenberries. They make the most delicious homemade pies. They didn’t cultivate blueberries but friends and neighbors shared. What about blackberries? “Wild blackberries grow like weeds,” Scott reports. “Armed with buckets and clippers, blackberries are very thorny, you can forage plenty to round out your compliment of berries.”

Besides eating fresh berries and baking them in all sorts of desserts, smoothies are a favorite multi-berry creation. This recipe pays tribute to Scott’s family and berry lovers everywhere. Loaded with strawberries, blueberries, raspberries and blackberries, it’s distinguished by the rich purple magenta hues.

2011 AniversaRecipe – Creamy Orange Fruit Dip

Recipe: Four Berry Blend Smoothie

Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 2 1/2 Cups | Level: Easy


  • 1/2 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 1 cup plain yogurt
  • 2 Tbsp honey
  • 4 ice cubes

Special Equipment – blender

1 In a blender, combine the berries, yogurt and honey. Blend until pureed.

2 Add ice and blend until smooth.

Raspberry-Strawberry-Blackberry-BleuberryFor ease and economy, purchase one package of a three or four berry combination in the frozen section of the supermarket.

If Greek yogurt is substituted, add about 1/3 cup of water or milk.

Make this smoothie with any 2 cup combination of berries or even 2 cups of one variety of berry.

Dish Designer

  • Exchange honey for maple syrup, sugar or berry jam.
  • Exchange any of the berries for some Marionberries.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 20, 2012

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Financiers-not the kind in suits

Small almond sponge cake with cialis generic cheapest a raspberry baked on top.

Chopped British Invasion episode

FinanciersLast night I was watching the ‘British Invasion’ episode of’ Chopped’ on the Food Network. One of the third round dessert dishes caught my attention because it was a dish I had never heard of before called Financiers. After cialis for daily use for sale a little Internet research I found out more about the French almond sponge cake and I’m going to try it soon. Of course, the cake will be good but what will really make viagra blood pressure medication

it a ‘star’ dessert is the sauce over it. Shall it be ice cream, pastry cream or custard sauce with the berries? Hummmm…
Cook with Sauces
Written by
Photographs by pharmacy books free online Helen Horton
Updated: May 30, 2012

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Aunt Lenore’s Summer Cooler

Refreshing white grape cooler with ginger ale.

Summer thirst-quencher

A few years ago we had a reunion on my mother’s side of the family at Uncle David and Aunt Lenore’s home. It was a fabulous Prime Rib dinner with loads of accompaniments. Aunt Lenore has a gourmet catering business in the Salt Lake City area and is an excellent cook. The cuisine was impeccable and the family conversation gratifying.

Over the decades of catering, we asked Aunt Lenore to tell us some recovery stories. Times when something unexpected went awry and how they, she and her daughters, turned a potential debacle into a huge success. The moments were funny and awe inspiring as they salvaged food damaged in transport, heating elements that wouldn’t work, and ingredients that were less than perfect for reasons beyond their control. This is the beverage she served at the dinner, her Summer Cooler, a light and refreshing thirst-quencher. It is a two ingredient drink, easy to mix and serve.

Recipe: Aunt Lenore’s Summer Cooler

Prep Time: 5 Minutes | Cook Time: 0

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Minutes | Yield: 2 quarts | Level: Easy


  • 1 can frozen white grape juice concentrate
  • ginger ale

1 Into a gallon pitcher, squeeze out the frozen juice.

2 Add only 2 cans of cold water. Chill.

3 To serve, combine equal parts of juice and chilled ginger ale and serve with lots of crushed ice.

The pictured beverage is made with white grape peach.

Dish Designer

  • Exchange White Grape for White Grape Peach, White Grape Pear, White Grape Cranberry or White Grape Raspberry.

Inspiration – Aunt Lenore Sumsion, owner and executive chef of Seventy-Second Street Catering.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

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Chocolate Raspberry Torte

Four layer chocolate torte with raspberry filling and fresh raspberries

Brinner auction

Everyone was invited to make a dessert for the live auction held during ‘Brinner’.  This torte sold for 30 bucks.  Although I didn’t get a slice since it was a donation, I used some of the extra cake and leftover sauces to create a couple of servings of a trifle version with all the same flavors.  Yum!!  Either way, torte or trifle, this classic combination of chocolate and raspberry is a winner.  The Young Women ages 12-18 at church are spending a week at Girl’s Camp this summer and to raise funds decided to host the congregation for auction and ‘Brinner’.  That’s code for ‘Breakfast for Dinner’.  The auction was Saturday evening so winners went home with gourmet desserts for their Easter Sunday Dinner.

Recipe: Chocolate Raspberry Torte

Prep Time: 35 Minutes | Inactive Time: 4 Hours | Cook Time: 40 Minutes | Yield: 10 Servings | Level: Moderate

Chocolate Cake

  • 2 Duncan Hines Dark Chocolate Fudge Cake mixes
  • 2 2/3 cups water
  • 6 eggs
  • 1 cup vegetable oil

Raspberry Sauce

  • 1 1/3 cup raspberry jam
  • 2 tsp water

Cream Filling

  • 4 oz cream cheese, softened
  • 1/3 cup marshmallow cream
  • 1 1/2 cups powdered sugar
  • 3/4 cup Cool Whip

Chocolate Buttercream

  • 1 1/2 cups powdered sugar
  • 2 Tbsp cocoa
  • 3 Tbsp butter, softened
  • 2-3 Tbsp milk
  • 4 oz fresh raspberries

Special Equipment – 2 9 x 13 cake pans

Chocolate Cake
1 Preheat oven to 350 degrees.

2 Prepare 2 9 x 13 baking pans lined with enough parchment to hang over on each side.

3 Mix and bake the cakes with water, eggs and oil according to the directions on the box.  Lift out each cake with the parchment handles and cool on racks.

4 Using the heart of the cakes, cut a 7 1/2 -8 inch square out of the middle of each cake reserving the cakes pieces for trifle or snacking cake.  Then cut each square in half crosswise to create 2 layers each for a total of 4 layers.

Raspberry Sauce
5 Prepare the Raspberry Sauce by combining jam and water in a small bowl.

Cream Sauce
6 Prepare the Cream Sauce by combining cream cheese and slowly adding the marshmallow to avoid lumps.  Mix in the sugar and then the cool whip.

Chocolate Buttercream
7 Prepare the Chocolate Buttercream by combining the sugar and cocoa then work in butter.  Add milk until it becomes the spreading consistency of frosting.

8 Place one cake layer on a large platter, spread with 1/3 of the Raspberry Sauce, cover with 1/3 of the Cream Sauce and swirl to marbleize while spreading.  Repeat 2 more times.

9 Top with the final cake layer and carefully spread with the Chocolate Buttercream.  Arrange the fresh raspberries on top.  Chill 4 hours to set the layers.

Trifle – In a large glass dish (or individual parfaits) layer cubed cake, cream and raspberry fillings, fresh raspberries and chocolate frosting (thinned with a little extra milk).

Dish Designer

  • Exchange raspberries for strawberries to make a chocolate strawberry torte.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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Raspberry Delight

Two layer dessert with creamy coconut bottom and raspberry sherbet top.

Scott’s favorite dessert

A family favorite, the lime version was served at my wedding reception years ago. Mom has served

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it many times to top off a wonderful dinner buffet, especially in the spring and summer. Some of these gatherings celebrated family milestones and birthdays or just when our paths intersected and several family members converged at the same time.

Raspberry-Delight-Coconut-CookiesRaspberry Delight is so easy to make that it is almost a crime it is so scrumptious. Gee, I just realized it is a five ingredients dessert. Make it a day or even a week ahead twithout a lick of last minute prep.

The rich creamy bottom layer laced with nuts and coconut topped with the light and cool sherbet makes an unbeatable combination. This is one of my brother Scott’s favorite desserts.

Recipe: Raspberry Delight

Prep Time: 10 Minutes | Inactive Time: 24 Hours | Cook Time: 0 Minutes | Yield: 12 Servings | Level: Easy


  • 2 cups whipping cream
  • 1 cup sugar
  • 16-20 coconut cookies, crushed
  • 1 cup pecans, chopped
  • ½ gallon raspberry sherbet, softened to spreadable consistency

1 Whip the cream to stiff peaks but don’t let it turn to butter.
2 Add sugar, cookies and nuts and fold together.

3 Place in a 9 x 13 pan and spread evenly. Spread the sherbet over cream mixture. Cover and freeze for 24 hours. Cut in squares and serve.

Coconut Cookies – To crush cookies, put them in a gallon zip bag and smash with a rolling pin or meat tenderizer.

Dish Designer

  • Exchange raspberry for lime sherbet.
  • Exchange walnuts for pecans.
  • Make this dessert into classic creamsicle combination with orange sherbet and sugar cookies.

Inspiration – Norma Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 12, 2012

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