Raspberry Cream Cheese Coffee Cake

More than 80% of Canada's raspberries are grown right here in the Fraser Valley. And since it is the season...there are a lot of raspberry recipes happening around here these days.   Here is a moist raspberry coffee cake...that we enjoyed yesterday.

Raspberry Cream Cheese Coffee Cake

• 2 1/4 cups flour
• 3/4 cup white sugar
• 3/4 cup butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla
• 8 oz./250 ml cream cheese, softened
• 1/4 cup sugar
• 1 large egg
• 1 tablespoon grated orange zest
• 1 1/2 cups fresh raspberries

 
Method:

1. Preheat oven to 350°F.  Butter a 10" spring form pan and line the bottom with parchment paper.
2. With a pastry blender or electric mixer, combine flour, sugar and cool butter until well blended and mixture resembles a fine streusel.  Measure out 1 cup of crumbs and set aside.
3. To remaining streusel mix, add baking powder, baking soda and salt and mix.
4. Add sour cream, egg and vanilla and beat only until the batter is smooth. 
5. Spread the batter onto the bottom and slightly up the sides of the prepared pan.
6. Using a clean mixing bowl, combine cream cheese and sugar.  Add egg and orange zest and beat until light  and fluffy.
7. Next, spread the cream cheese filling over the cake batter.
8. Scatter the fresh raspberries over the filling.
9. Top with reserved cup of streusel.
10. Bake for 50-60 minutes or until the streusel is golden and toothpick inserted in centre of cake comes out clean.
11. Place on a rack to cool.  Remove ring and slide cake onto a dessert plate.
12. Serve slightly warm or at room temperature. 

Greek Pasta Salad

With summer upon us, it is time for salads. Here's a Mediterranean twist to a pasta salad...quickly assembled and very tasty.


Pasta Salad:

• 3 cups / 8 ounces of sea shell pasta *
• 1/4 cup basil pesto
• 1/4 cup sour cream
• 1/2 English cucumber, chopped
• 1-2 cups cherry tomatoes, halved
• 1/4 cup diced red onion
• 1/3 cup crumbled feta cheese (or shredded Parmesan)
• 1/4 cup pine nuts
• black olives (optional)

1. In large pot of boiling, salted water, cook pasta according to directions on package. Drain. Rinse under cold running water and drain well. Allow pasta to cool.
2. Combine pesto and sour cream in small bowl.
3. Place pasta in large salad bowl, together with cucumbers, tomatoes, onions, cheese, pine nuts and olives.
4. Add dressing and toss to coat.
5. Four main dish servings.

* Use your preferred pasta...bow-ties or spirals work fine as well.

Old-fashioned Strawberry Shortcake

We are enjoying local strawberries...fresh from the fields...these days.  Though strawberries taste good any which way...there's nothing quite like a serving of old-fashioned strawberry shortcake.  This recipe is more like a sweet biscuit more than a cake...and came from my friend, Marlene...some three decades ago.

•  1 quart strawberries / 1/4 cup sugar
• 1 pint whipping cream / 2 Tbsp sugar, 1 teaspoon vanilla
• 2 cups flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg, beaten
• 1/2 cup milk

1. Wash and slice strawberries. Add about 1/4 cup sugar to sliced berries and set aside for at least 15 minutes.
2. Whip cream at medium speed until soft peaks are formed...adding 2 tablespoons sugar and 1 teaspoon vanilla.
3. Combine flour, sugar, baking powder and salt.
4. Cut in butter to make coarse crumbs.
5. Combine milk and egg and add to dry ingredients. 
6. Stir with a fork or spoon...just until moistened.
7. Pat batter into greased eight inch round pan.
8. Bake at 425° F for about 15-20 minutes.
9. Allow to cool on wire rack.
10. Cut cake into wedges.
11. Split each wedge in half horizontally filling with strawberries and whipped cream...and topping with more of the same. 

Monster Cookies

Monster cookies were my kids favorites at one time. Now I'm making them for the grands...and sometimes I even have a little helper in the kitchen. They are a large peanut butter oatmeal cookie...and are safe for those on a gluten-free diet if you use gluten-free oats.

Ingredients:

• 1/2 cup butter
• 1 1/4 cup brown sugar
• 1 cup white sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups peanut butter
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 1/2 cups oatmeal
• 1 cup chocolate chips
• 1 cup m&m's *

Method:

1. Cream butter with sugars.
2. Beat in eggs and vanilla.
3. Add peanut butter and mix until combined.
4. Stir in remaining ingredients.
5. Drop by rounded tablespoon onto greased cookie sheets...or lined with parchment paper.
6. Bake at 350°F for 10 minutes...do not overbake.
7. Wait for several minutes before removing from pans.

*I prefer the baking m&m's...but the larger ones work as well.

Be sure to recruit a little cookie monster to help with the entire process!

Tuscany Soup

The artisan bread was in the oven...and called for some soup to go with it. Here's my version of Tuscany soup...adapted from an Alpha recipe.


Ingredients:

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 carrots, sliced
• 1 clove garlic
• 3/4 pound smoked sausage, sliced
• 1 28 oz. can diced tomatoes
• 1 can kidney beans
• 4 cups broth (chicken or beef)
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3 cups fresh baby spinach leaves
• 300 grams cheese-filled tortellini
• freshly grated Parmesan cheese

Method:

1. Saute onions, celery, carrots and garlic in oil in large pot.
2. Add sausage slices and stir until meat is browned and veggies are tender.
3. Add tomatoes, stock, kidney beans...along with seasonings.
4. Bring to a boil....then reduce heat and simmer for 20 minutes.
5. Stir in spinach and tortellini.
6. Cook uncovered for 20 minutes or until pasta is done.
7. Taste and adjust seasoning.
8. Serve in individual bowls...sprinkled generously with shredded Parmesan cheese.
9. Makes 8 servings.

* Use fresh basil and oregano instead of the dried herbs if available.
**Use the meat of your choice...ground beef works well in this soup.

Rhubarb Slush

The rhubarb season is upon us...and here's one more delicious and nutritious way to enjoy your veggies. That's right...rhubarb is a vegetable...not a fruit. It is a good source of calcium...with one cup of rhubarb juice having more calcium than one glass of milk. Of course...I would still recommend that you drink lots of milk (smile)...since we happen to have a dairy farm! But if you have more rhubarb at your disposal than you know what to do with...here is an excellent recipe for a rhubarb beverage. The recipe came from my extended family in the Okanagan Valley of British Columbia...where they grow rhubarb next to their apple orchard.

• 6 cups fresh or frozen rhubarb, cut in 1/2 in. pieces
• 7 cups water, divided
• 2 cups sugar
• 3/4 cup frozen orange juice concentrate
• 3/4 cup frozen pink lemonade concentrate
• 10 cups club soda, sprite or ginger ale

 Method:

1. In a large saucepan, bring rhubarb and 4 cups water to boil.
2. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
3. Mash rhubarb and strain.
4. Reserve juice and discard pulp.
5. Add sugar, concentrates and remaining water to rhubarb juice.
6. Pour into a freezer container; cover and freeze until firm.
7. Let stand at room temperature for about 30 minutes before before serving.
8. Place equal amounts of slush mixture and club soda in each serving glass, or punch bowl.
9. Serve immediately.

 *I doubled the recipe in order to use a full can of each of the concentrates.    

Peach Berry Crumble

This recipe came to me compliments of my friend, Lenora. It's actually more of a cobbler than a crisp...and most colourful with the peaches and berries. I used blackberries and raspberries together with peaches...since that is what is in the freezer. I've had it with a combination of peaches, cranberries and blueberries...and it was equally good.

Topping:

• 1 cup flour
• 3/4 cup sugar
• 1/4 cup butter
• 1 egg, slightly beaten

Method:

1. Combine flour and sugar.
2. Cut in butter until crumbly.
3. Stir in beaten egg and mix well.
4. Set aside.

Fruit Mixture:

• 1 cup sugar
• 3 tablespoons corn starch
• 1 cup water
• 1/4 teaspoon almond extract
• 1 (16 0z.) frozen sliced peaches (or use sliced canned peaches)
• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries

Method:

1. Heat oven to 400°F.
2. In small saucepan, combine 1 cup sugar and cornstarch. Add water. Cook over medium heat until mixture thickens and boils. Remove from heat and stir in almond extract.
3. In ungreased 1 1/2 quart baking dish, combine peaches and berries.
4. Stir in hot sauce.
5. Sprinkle with topping mixture.
6. Bake at 400°F for 45 minutes or until golden brown.
7. Serve warm...with whipped cream or ice-cream if desired.
8. Serves 9.

Enjoy!