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Topic: Things I made today with all our homegrown raspberries and apples  (Read 885 times)
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dancedupapillon
« on: September 01, 2008 08:42:25 PM »

I was at home, left to my own devices today, so I decided to dip in to the 10 or so giant freezer bags of raspberries we've been picking all summer from our raspberry patch. 

I've been playing with adding raspberries to yogourt cupcakes for a while and it hasn't worked, but I tweeked my recipe again today and success!!  And no, I didn't add any food colouring.



Razzle-dazzle cupcakes
2 1/4 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup plain whole-milk yogurt

1 cup sugar

3 large eggs

1/4 teaspoon vanilla extract

1/3 cup vegetable oil
2 handfulls of fresh raspberries (or frozen, thawed
Position rack in center of oven and preheat to 350F.
Generously butter and flour 18 cups of a muffin tin or line them with paper cups
Sift flour, baking powder, and salt into a medium bowl. Combine yogurt, sugar, eggs, raspberries, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Fold in oil.
Transfer batter to prepared pan and top with a few fresh raspberries each. Bake until a fork inserted into center comes out clean, about 30 minutes. Cool cakes before unmolding.

When my mom and dad came home shortly before lunch, I requested she get me some mason jars.  I made three batches of apple sauce , and she joined me after supper to make two more.

From left to right, they are: strained apple sauce, unstrained raspberry-apple sauce, unstrained strawberry-apple sauce, and strained raspberry-apple sauce.  The apples and raspberries are from our back yard and we picked the strawberries at a local U-pic farm.


I'm proud of these because they have all local ingredients.  The only ones that needed sweetening were the raspberry sauces, to which I added honey from my hometown.

And finally, with the stuff left over from the pressings, I made muffins


These ones I winged based on a recipe from the internet, so I don't remember enough to give a recipe.

I also made crabcakes for supper.  It was a very good day!
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sonjabegonia
« Reply #1 on: September 02, 2008 03:26:37 PM »

I'm so jealous that you have over 10 bags of homegrown raspberries.  I grew up in Missouri and we had both red and black raspberry bushes in our backyard.  It was wonderful!

Most of the raspberries were eaten as they were picked, so I don't know many raspberry recipes as a result Smiley
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Ahoy Sailor!
« Reply #2 on: September 03, 2008 05:59:17 PM »

they look sooooo tasty.
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dancedupapillon
« Reply #3 on: September 04, 2008 07:11:42 AM »

Cheesy Thanks!  We got way too  many raspberries to eat as we were picking.  We'd get a least one big mixing bowl full every day.  They're in a nice sunny place beside a white wall, so they get plenty of sunshine.  We also had a rather hot summer here in Alberta, which only did them good.
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funkybunnies
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« Reply #4 on: September 05, 2008 06:27:16 PM »

omg - you are so lucky! My big thing this summer is wine - i've been putting just about anything that grows into a bottle and you can store up frozen berries and use them too. It's so, so very easy! Try this site or PM me if you want more info!
http://winemaking.jackkeller.net/request.asp

P.S. - no, you don't need to use all the wierd chemical crap they call for. Or use exact measurments Smiley
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sonjabegonia
« Reply #5 on: September 08, 2008 04:24:22 PM »

The wine entry brings back fond memories of my next door neighbor when I was a  child.  He loved experimenting with different fruit wines.  I was too young to taste any of them, but his wife and my mom both agreed that sometimes things turned out good and sometimes things turned out very, very wrong  Smiley
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