RASPBERRY SCONES (2 different recipes)

RASPBERRY ALMOND BUTTERMILK SCONES
http://sallysbakingaddiction.com/2016/06/09/raspberry-almond-buttermilk-scones/
Really good!  They went flat for me but I think maybe because I added all the buttermilk instead of keeping out the 2 T for the top.  They still tasted really good.  We liked better the next day. Loved the addition of almond extract.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
• 2 and 1/2 teaspoons baking powder
• ½ teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) + 2 Tablespoons (30ml) buttermilk, divided
• 1 large egg
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 1 package (6 ounces; 170g; 1 and 1/4 cups) Driscoll’s raspberries
• 1/3 cup (37g) sliced almonds

Fresh Raspberry Icing

• 1/2 package (3 ounces; 85g; or about 1/2 cup) Driscoll's raspberries
• 2 teaspoons granulated sugar
• 1 and 1/2 cups (180g) confectioners' sugar (only did 1 cup)
• 1 Tablespoon (15ml) cream or milk (only used 1/2 T)

Directions:

1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk 1/2 cup buttermilk, egg, sugar, vanilla extract, and almond extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.1 Try your best to not overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining buttermilk, then sprinkle almonds on top.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.
5. Make the glaze: Toss the raspberries and granulated sugar together. Vigorously stir to break up the raspberries. Allow to sit for 5 minutes as the raspberries let out their juices. Strain the raspberries through a fine mesh sieve over a medium bowl. Use a spoon to press them through, extracting all the juices. You'll have about 3 Tablespoons of juice. Whisk in the confectioners' sugar and milk. Add a little more confectioners' sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days. Unglazed scones freeze well, up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before glazing and enjoying.

Additional Notes:

1. It can be difficult to avoid smashing the raspberries as you work with the dough. That's OK! Handle the dough with care and always use floured hands and a floured work surface.

WHOLE WHEAT RASPBERRY RICOTTA SCONES

http://smittenkitchen.com/2011/07/whole-wheat-raspberry-ricotta-scones/

These were really good and easier to make than I thought they would be.

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

MAKE SURE AND HAVE FLOUR ON THE SURFACE AND A SCOOPER TO PUT THE FLOUR ON YOUR HANDS BEFORE GETTING HANDS DIRTY. IT IS REALLY STICKY! (nylon scraper works great getting off hands)

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.

RASPBERRY CRISP

RASPBERRY CRISP

This was so, so, so good! I used Splenda for all the sugars.

http://tastykitchen.com/recipes/desserts/raspberry-crisp/?print=1/#

Ingredients

• 2-½ cups Raspberries
• 1 Tablespoon (Heaping) Corn Starch
• ⅔ cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• ¼ cups Sugar
• ¼ cups Brown Sugar
• ⅓ cups Oats
• ¼ cups Pecans, Chopped (I had walnuts on hand, so used those)
• Dash Of Salt
• ¾ sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation Instructions

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

BODY SCRUBS

BROWN SUGAR SCRUB
I really like this.

1 cup brown sugar
1/3 cup (or less) olive oil 
2 T honey
Mix all together.

LEMON SUGAR SCRUB
Gave both to Kambria for b-day.  She liked this one better.  I haven't made it with almond oil (too spendy) yet.  
UPADATE: I have given this to others for birthdays. Everyone has really liked it.  Jessica Egbert told me she did some research and how good sugar is for your skin (healing wise).  

Mix:
2 cup sugar
1/4-1/3 coconut or almond oil
Add:
4-5 (or more) drops of lemon (or another kind) essence oil


BROWN SUGAR BODY SCRUB

I haven't tried this, but I would like to. Found in the SHAPE Magazine.

1/2 cup ground almonds

1/2 cup ground oatmeal

1/2 cup packed brown sugar

1 tsp vanilla extract

1/4 cup almond oil (I wonder if coconut would work too??)

2- 1 cup containers with lids

Combine the first 3 ingredients in a food processor until well blended. Place in a bowl. Add vanilla, then slowly stir in oil until the mixture has a paste-like texture. Apply to wet skin at room temperature concentrating on dry, rough patches. Thoroughly rinse with warm water.

Refrigerate leftovers for up to 5 days.

STRAWBERRY & CHOCOLATE NACHOS

STRAWBERRY & CHOCOLATE NACHOS

http://www.ourbestbites.com/2011/06/strawberry-chocolate-nachos/

This was so yummy! It was a fun one for the kids to help with. Was pretty messy though. We used the strawberries we had gone and picked from Herricks - yum!!!

CHIPS:

Flour or Wheat Tortillas

Melted Butter

Cinnamon/Sugar (I used Splenda)

Butter one side of the tortilla then sprinkle with cinnamon /sugar. Cut with a pizza cutter into desired size. Bake at 350 for 10-12 minutes.

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STRAWBERRIES, cut up and put a little bit of sugar (used Splenda) and let sit to get a light syrup. I think it would be fine just plain strawberries too.

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GUITTARD EXTRA DARK CHOCOLATE CHIPS, melt (they suggest adding a little bit of shortening or canola oil - I tried olive oil and it made it lumpy)

On a plate put the chips - top with strawberries and drizzle chocolate.

CUCUMBERS

CUCUMBERS

Judi fixed these one time and I just loved them! I like making 1/2 a batch for our family.

1 cup of either sour cream or plain yogurt

1/4 - 1/2 cup sugar (splenda works too)

1/4 - 1/2 cup vinegar (I like rice the best)

pepper

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4 cucumbers, peeled and cut up

1/2 - 1 onion, cut up into thin strips (optional)

Mix wet ingredients and then add cucumbers and onion. Refrigerate.

RASPBERRY APPLE DANISH SPREAD

RASPBERRY APPLE DANISH SPREAD

I got this from the box of Ritz brown sugar & cinnamon. I took it to the 5th ward luncheon at the park. I really liked it and everyone else seemed to like it as well. I saw someone putting it on a piece of bread, which I thought was a good idea too. You could use any kind of jam or crackers.

1 8 oz 1/3 less fat cream cheese, softened

1 apple, chopped

2 T seedless raspberry jam

1/3 cup granola

RITZ brown sugar cinnamon crackers

Heat oven to 350. Spread cream cheese onto bottom of 9" pie plate or 1 qt. casserole.

Combine apples and jam and spread over cream cheese. Top with granola.

Bake 20 minutes or until heated through. Serve with crackers.

STRAWBERRY CAKE & FROSTING

FRESH STRAWBERRY CAKE
We loved!  Next time try in a 9x13 or sheet cake.  Jackson wants for his birthday.  Could try blackberry too.  Frosting turned out runny for me (but just reread recipe and noticed I was suppose to put in fridge for 30 min or so before frosting - did original frosting).  We froze the leftover frosting.  UPDATE: was awesome frozen!!  Yum!  This would be a good cake to cut up into single serving pieces and freeze and eat frozen.
http://spicedblog.com/fresh-strawberry-cake.html

• 3 cups cake flour
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup (1.5 sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar
• 3 eggs
• ½ cup sour cream
• 2 Tbsp vanilla extract
• ¾ cup milk

1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
6. Add the remaining flour mixture; mix on low until well combined.
7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.

ORIGINAL STRAWBERRY FROSTING

See above note -turned out runny.  We froze leftovers.  Just noticed I was suppose to put in fridge for 30 minutes before decorating.

• 3 cups heavy cream (did 2 cups)
• 8 oz. cream cheese, room temperature
• ¾ cup granulated sugar
• 1 Tbsp vanilla extract
• 3 pints (~2 pounds) strawberries, stems and hulls removed

1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (See note below.)
2. Using an electric mixer, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
3. Add the sugar and vanilla; beat on medium speed until fully combined.
4. Meanwhile, slice ⅓ of the strawberries into thin slices; set aside. Dice the remaining strawberries into smaller pieces.
5. Add the diced strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
6. Remove the bowl from the mixer and fold in the whipped cream with a large spoon or spatula.
7. Finally, fold in the sliced strawberries.

STRAWBERRY CREAM CHEESE FROSTING

Looks yummy - want to try.

Update: so good! Had on Aunt Sheila's 3 ingredient cake.

• 12 Tbsp (6 oz.) unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 1½ Tbsp vanilla extract
• 5½-6 cups powdered sugar
• 3 cups strawberries, diced

1. Using an electric mixer, cream together butter and cream cheese until smooth.
2. Add vanilla extract and powdered sugar 1 cup at a time, mixing after each addition.
3. Using a spatula or large spoon, stir in diced strawberries.

GRANDMA'S STRAWBERRY CAKE (but not my Grandma)

Found this recipe in Homemaking Blueprints (pg. 32) - a free book I got at Church once. My family just loves it. I have also made it using raspberry juice and some blackberries. I brought this to Lisa's one night we were playing games. She took the leftovers and froze them. She individual pieces wrapped each individually and froze. They said they are really good (Kambria especially liked).

Mix:

1 box white cake mix

1 box (3 oz) strawberry gelatin (I think any flavor would work)

1 T flour

Add and mix:

1/2 cup water

1/2 cup oil (I did 1/2 applesauce)

Then add 4 eggs one at a time beating well after each egg. (I did 2 of the eggs with flaxmeal (1 T to 3 T water, sit 2 min.)

Add and mix well:

1 tsp vanilla

1/2 box undrained frozen strawberries (about 1/2 cup) I usually thaw a little

Pour into 2 9" pans or a 9x13 that have been well greased and floured if you are going to remove from pans. Bake at 325 for 25-30 minutes. Cool and remove from pans. When completely cooled, frost with Strawberry Frosting.

STRAWBERRY FROSTING

If doing a 9x13 half of the recipe is just right.

UPDATE: Twice this frosting has failed for me.  But it tastes good.  Maybe next time look on pinterest first and get a different recipe.

Using a mixer, mix really well 16 oz powdered sugar with 1/2 cup (2 cubes) softened butter or margarine. 
Add 1/2 cup undrained (slightly softened) frozen strawberries and 1 tsp vanilla. Blend well.