Raspberry soup is one of my favorite dishes! I first made this with a friend some time last spring and it has since then been a great addition to many summer evenings outside and special occasions. With it’s beautiful pink color, the dish makes a perfect starter or dessert for a Valentine’s Day dinner. The soup is very versatile: it’s sweet enough to serve at the end of the meal but can also make for a delicious and healthy starter. Whatever you choose to serve it as, it’s sure to impress guests with both it’s rich flavor and enticing looks.
When making this, it’s important to plan ahead: though it takes only a few minutes to whip up, it does need to chill for two to three hours. It will stay for a day or two in the refrigerator, though, so feel free to make it the day or ahead or quickly before work one morning.
One quick warning: if you make it with frozen raspberries, allow them to defrost so that they don’t stop up the blender.
You will need:
-4 cups of raspberries (fresh or frozen)
-1/4 cup of cranberry juice
-1/2 cup of sugar
-1 cup of low-fat yogurt
-Mint, ygourt, and extra raspberries to garnish
Begin by blending the sugar, juice, and raspberries in a blender until you have a smooth consistency. Transfer the mixture to a bowl and stir in the yogurt. Cover and let chill for 2-3 hours. Serve and add garnish as desired.
I have an issue. Lately, all the recipes I’ve made are either:
a) from another blog or
b) old family recipes
Due to rather annoying, yet necessary morals, rules, and regulations concerning plagiarism and/ or copyright issues, option a is not an option to blog about. Due to the high importance placed by my Southern roots on keeping family recipes secret, option b can’t pull through either. For now.
What’s a girl to do?
After some difficult thinking, I decided to bring out a recipe ripped from a magazine or cut from a newspaper or printed from a blog so long ago I can’t possibly remember where it’s from. I can’t be held responsible for copyright then, can I?
Don’t answer that question, please.
Anyway, my sister and her friends first made these delicious bars one cold and rainy afternoon, much like the weather we’ve been having lately. Since then, my sisters and I have made them for countless bakesales, birthdays, teachers, offices, and parties. Everywhere, they’re a hit. You know what they say:
Never More S’mores Bars
For these yummy little things, you’ll need
-2 packages of graham crackers
-2/3 cup of butter, softened
-1 cup of brown sugar
-1 cup of sugar
– 1 tsp vanilla
-1/2 tsp salt
-1 tsp. cinnamon
-1 cup semi-sweet chocolate chips
-1 1/4cup mini marshmallow
-2 regular, Hershey like chocolate bars cut into squares/ rectangles
1. Preheat oven to 375 degrees. Line a baking sheet with a single layer of graham crackers, broken in half. Bake for four minutes and let cool.
2. Cream the butter and sugars with an electric mixer. Add eggs and vanilla.
3. Mix in flour, baking soda, salt, and cinnamon until just combined.
4. Fold in chocolate chips and 1 cup of marshmallows.
5. Use a large spoon to make mounds on top of each graham cracker square.
6. Bake for five minutes, then remove and sprinkle the remaining marshmallows and the chocolate bar pieces on top.
7 Bake for another 5-7 minutes. Let cool and enjoy (or cut warm and enjoy a more gooey version:).
Happy New Year! -Margaret
We’ve created a monster. A non-living, sweet, sticky, and totally delicious one, but a monster none the least. The name of the horrifying beast? Salted caramels.Honestly, I’ve been snacking on these caramels everyday for the past week and have probably had at least fifty since Christmas.
My sister had her friend over last Sunday to whip these up. It was a bit of a mess due to their short attention span when boiling up confections but they’re addicting. Let’s just say I don’t think Anastasia will be getting her candy soon. Or ever.
We ended up bringing about thirty over on Christmas for the family and they were the first things gone. Luckily, we’d made a double batch so we had plenty left at home to tide us over until we make another batch. Which needs to be soon. The secret is the coarse salt. It brings out the sweet flavor. You can leave out the salt if you want to, but I’d advise you not to.
-vegetable oil for the pan as well as parchement paper
-2 cups of heavy cream
-2 1/4 cups sugar
-6 tbls butter
-1 1/4 cups light corn syrup
-1 tsp coarse salt
-1/2 tsp pure vanilla extract
1. Cover a 9 X 13 with vegetable oil, line it with parchment paper, then cover the paper with vegetable oil.
2. Boil cream, corn syrup, sugar, and butter in a LARGE saucepan on high. Reduce the heat to medium-high and let simmer, stirring occasionally until the mixture is exactly 248*.
3. Remove from heat. Stir in salt and vanilla. Pour into prepared baking sheet and let stand overnight, uncovered.
4. Transfer caramel onto a cutting board and cut into 1-by1 pieces. Wrap caramels in waxed paper.
HINT: Instead of stirring in the salt, leave it out, and once the caramel is in the pan, sprinkle it over the top.