Child's Play - Raspberry Mazurka Bars

From the kitchen of One Perfect Bite...These homespun and tasty treats will set you dancing. The cookies are loosely based on Maida Heatter's Polish Wedding Cakes and more about their creation can be found at the Cake Spy, which you can find HERE. I wanted to post this recipe before Mother's Day, because this is another treat that the kids can make for Mom or Grandma. It, obviously, is a simple recipe and the only problem that you might encounter is that the cookies can be hard to cut and very crumbly if the bottom layer of the bars is not firmly packed into the pan. I have used raspberry preserves in this rendering of the recipe, but strawberry, peach, apricot and blueberry can also be used with delicious results. If you have never tried a Mazurka I hope you will give this simple version of the recipe a try. Here is how the bars are made.

A Trio of Recipes for Raspberry Syrup

      

From the kitchen of One Perfect Bite...Despite my best efforts, over-exuberance at the farm stands this past weekend put me in a jam. Even a marathon canning session could not deplete my supply of raspberries. Those remaining, were rapidly moving past their prime, so I decided to use the last of them to make raspberry syrup, which I knew I could pass on to a neighbor whose church is sponsoring an ice cream social on the 4th of July. I have several recipes for raspberry syrup, and while I wanted to share the one I used with you, it is too slight to use as a stand alone feature. My solution was to bundle all my syrup recipes in this one post so it has a bit more heft. All three are simple to make, so it really is hard to pick a favorite from among them. I will tell you that while I prefer Ina Garten's syrup I use Emeril's recipe more often. His is easier to do, and sometimes that is important. The New York Times recipe is the most involved of the three, but it makes a wonderfully clear syrup that gleams like a liquid garnet. When I'm in a liquid garnet kind of mood, it is my go-to recipe. I used Emeril's recipe to make the syrup in tonight's photo because I had so many berries to process. The recipes are self-explanatory and whichever you use, the only trick to making a decent fruit syrup is the flavor of the berries you use. They must be sweet and ripe. No amount of sugar can mask the sharp unpleasant flavor of berries that are not set to go. If you wish, these syrups can all be processed in a boiling water for longer term storage. Given my druthers, I prefer to make these syrups a cup or two at a time and serve them freshly made. Here are three recipes for making raspberry syrup. I think you will enjoy the syrup, whichever recipe you use.

Emeril LaGasse's Raspberry Syrup

Ingredients:
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

Directions:
Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and pour through a fine mesh strainer to eliminate seeds.

Ina Garten's Raspberry Syrup

Ingredients:
1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam
1 tablespoon Framboise liqueur

Directions:
Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

New York Times' Raspberry Syrup

Ingredients:
2 cups raspberries or other berries
1-1/2 cups sugar, plus 2 tablespoons
1/2 teaspoon fresh lemon juice.

Directions:
1) Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.
2) Add 1-1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.
3) Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return liquid to pan and add 1-1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks. Yield: 2-1/2 cups.

One Year Ago Today: Raspberry Cream Cheese Muffins

Two Years Ago Today: Heirloom Tomato Salad

Three Years Ago Today: Asparagus Soup

Four Years Ago Today: Fresh Mint Ice Cream

Two Effortless Holiday Treats

From the kitchen of One Perfect Bite...If you are celebrating today, I hope your holiday will be jam packed with family, friends, food and fireworks. I suspect that only cursory attention will be paid to posts today, so I decided to feature some simple recipes for folks who might be looking for last minute ideas for their holiday barbecues. One is a non-alcoholic drink that fizzes when sorbet is added to it.  This sipper is raspberry flavored and quite refreshing. It becomes even more enjoyable as the sorbet melts into the drink. The second  recipe is  for a quick-fix parfait whose colors are flagrantly and unashamedly patriotic.This is a really easy dessert that is assembled rather than baked, and, if you have the ingredients at hand, you can have it on the table in five minutes. Really! Have a delicious day.




Raspberry Fizz...from the kitchen of One Perfect Bite courtesy of Real Simple

Ingredients:
1/2 cup sugar
3 tablespoons lime juice
2 cups cranberry juice
3 cups seltzer
1 cup ginger ale
1 pint raspberry sorbet

Directions:
1) Combine sugar and 1/2 cup of water in a small saucepan set over high heat. Bring to a boil and cook until slightly thickened, about 2 minutes. Remove from heat and add the lime juice. Let the lime syrup cool to room temperature.
2) Combine 1/2 cup of lime syrup with cranberry juice, seltzer, and ginger ale in a large pitcher. To serve, pour into glasses and top with scoops of raspberry sorbet. Yield: 6 servings.




Red White and Blue Parfaits...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 (8 ounce) carton vanilla low-fat yogurt
1/4 teaspoon almond extract or 1/2 teaspoon vanilla
1/2 (8 ounce) container frozen light whipped dessert topping, thawed
3 cups fresh raspberries and/or cut-up fresh strawberries
3 cups fresh blueberries

Directions:
1) Combine yogurt and extract of choice in a large bowl and whisk to blend well. Fold in whipped topping.
2) To serve: Alternate layers of berries with layers of yogurt mixture in six (12-ounce) glasses. Yield: 6 servings.

One Year Ago Today: White Chocolate and Macadamia Nut Muffins

Two Years Ago Today: Sangria

Three Years Ago Today: Orange Yogurt Cake

White Chocolate and Raspberry Cheesecake

From the kitchen of One Perfect Bite...The combination of tangy cream cheese and raspberries is enough to make the angels sing. Add white chocolate to the mix and watch the gods descend Mt. Olympus to search for that mortal ambrosia called cheesecake. To understand my exuberance you have to taste the cake. I know, I know. You are absolutely right. It is ridiculously expensive and time consuming to make. While I can argue its merits, I can't deny it's a near perfect example of wretched excess. That being said, I still hope you will try this when you have some time. Plan to make this a full 24 hours before you plan to serve it. This is a very creamy cake and it is difficult to cut if not properly chilled. The cake can be frozen weeks ahead of time but the glaze should be applied just before serving. I cut the cake in these picture while it was frozen to assure neat slices. Forgive my cheat. Here's the recipe for one of the best cheesecakes I've ever tasted. I know you'll enjoy it.

White Chocolate Raspberry Cheesecake...from the kitchen of One Perfect Bite inspired by The Baking Pan

Ingredients:
Vanilla Cookie Crust:
1 cup vanilla wafer cookie crumbs
1/2 cup toasted almonds, finely chopped
4 tablespoons melted butter, divided use
White Chocolate Raspberry Filling:
12 ounces (about 2 cups) white chocolate chips
4 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon salt
4 large eggs
2 tablespoons all-purpose flour
2-1/2 cups (about 12 ounces) fresh raspberries
Sour Cream Topping:
1-1/2 cups sour cream, room temperature
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Raspberry Sauce:
1 teaspoon cornstarch
2 teaspoons freshly squeezed lemon juice
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur or cranberry or orange juice
Garnish:
About 1/2 cup fresh raspberries

Directions:
1) Preheat oven to 350 degrees F. Brush bottom and sides of a 9 x 3-inch round springform pan with 1 tablespoon melted butter.
2) To make vanilla cookie crust: Combine vanilla cookie crumbs, toasted almonds and remaining 3 tablespoons melted butter in a medium-sized mixing bowl. Stir until thoroughly mixed and mixture is crumbly. Pour crumb mixture into prepared springform pan. Press crumb mixture firmly into bottom of pan. Place pan on a cookie sheet and transfer to oven. Bake for 10 minutes. Remove pan and cool on a wire rack. When pan is cool to touch, wrap bottom and sides of pan with a double layer of heavy-duty cooking foil. Reduce oven heat to 325 degrees F.
3) To make white chocolate and raspberry filling: Melt white chocolate in a double boiler set over hot water. Set aside to cool slightly. Place cream cheese and sugar in the bowl of an electric stand mixer. Mix at medium-slow temperature, scraping sides of bowl as necessary, until mixture is smooth and creamy, about 2 minutes. Add sour cream, vanilla and salt and beat until mixed. Add melted chocolate and beat until thoroughly combined, about 1 minute. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping sides of bowl bowl between additions. Do not over beat. Combine raspberries and flour in a separate bowl and toss gently. Fold into batter with a light hand. Let rest for 5 minutes. Bring a kettle of water to a boil. Meanwhile, pour filling into springform pan and set it in a large roasting pan. Transfer roasting pan to an oven rack. Carefully pour boiling water halfway up sides of springform pan. Bake for 70 to 80 minutes, or until edges are set but center of cake is still jiggly. Remove from oven and place on a wire rack to cool. Immediately run a thin knife around edge of pan, being careful not to gouge sides of cake. This helps prevent cracking. Let sit for one hour.
4) To make sour cream topping: Preheat oven to 425 degrees F. Combine sour cream, sugar and vanilla in a small bowl. Mix well. Spread it over surface of cheesecake. Return cake to oven and bake for about 5 minutes to set topping. Remove cake and cool completely on a wire rack. When completely cool, cover with plastic and refrigerate for 24 hours.
5) To make raspberry sauce: Combine cornstarch and lemon juice in a small saucepan. Add raspberry jam and stir until combined. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Cook and stir for 1 minute longer. Remove from heat. Cover tightly and refrigerate for at least 2 hours.
6) To serve: Spoon raspberry sauce over center of cheesecake, then spread almost to edges of cake. Garnish with fresh raspberries if desired. Yield: 12 to 16 servings.







One Year Ago Today: Lemon Chicken with Capers or Olives and Penne













Two Years Ago Today: French Breakfast Puffs

Raspberry Pie - Child's Play

From the kitchen of One Perfect Bite...There are few desserts as easy to make as this one. It really is child's play and it's a perfect recipe for budding cooks to try. Several weeks ago, I promised I'd share the better of the recipes I was collecting for my grandsons with you. This simple pie is one of them. Lots of folks claim credit for it, but I suspect the recipe originally came from the Jello (Kraft) test kitchens. Whatever its origins, the recipe is nearly foolproof and it's perfect for the kids to work with. It makes a nice summer dessert that I thought you might also enjoy while fresh raspberries are in season. The trick to this, of course, is the berries. They should be fully ripe, yet firm enough to hold their shape. Anything less than that and you'll be wasting your time and probably speaking ill of my ancestors. I've also found that the gelatin mixture must be at room temperature before it is poured over the berries. If you are making the pie with children it's best to follow the recipe exactly as it's written. If you are making it by yourself, remove 1 to 2 teaspoons of the gelatin before you stir it into the cornstarch mixture. I'm not a fan of rubbery desserts and the trick here is discovering how much gelatin you actually need to set the pie. While I remove 2 teaspoons, it's probably best to start with just one. The only thing worse than a rubbery pie is one that won't set. Be careful. Children aren't mindful of this and they'll be really pleased with their results. The pie is a beautiful garnet color and it's quite tasty. Bill Cosby would approve. Here's the recipe.

Fresh Raspberry Pie...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup water
1 package (3 ounces) raspberry gelatin
4 cups fresh raspberries
1 graham cracker crust (9 inches)

Directions:
1) Combine sugar, cornstarch and water in a small saucepan, stirring until smooth. Bring mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, or until thickened. Remove from heat. Add gelatin and stir until dissolved. Cool for at least 15 minutes.
2) Place raspberries in crust; slowly pour gelatin mixture over berries. Chill until set, about 3 hours. Yield: 6-8 servings.







One Year Ago Today: Lavender Sugar Butter and Salad Dressing
















Two Years Ago Today: Mellow Yellow







You might also enjoy these recipes:
Raspberry Cream Cheese Muffins - Food and Whine
Raspberry Parfait- Almond Corner
Raspberry Brownies - Peanut Butter Boy
Raspberry Roulade - Jaana's Kitchen
Frozen Raspberry Pie - Back to the Cutting Board

Sweet Raspberry Tea - Pink Saturday

From the kitchen of One Perfect Bite...For many of us this weekend marks the end of summer. Calendars and alarm clocks are waiting to reclaim their rightful places in our lives, but before we cede territory to them there is still time for one last barbecue or a trip to the beach. Bob and I plan to head to the coast and enjoy the lovely sea breezes on what promises to be a gorgeous weekend. I suspect polar expeditions have made it to the top of the world with fewer provisions that we pack for our trek to the ocean. I've just filled a thermos with our favorite sweet tea and thought you might enjoy it as well. It really is easy to make and if you prefer a more adult version of this old favorite, I can heartily recommend the addition of a splash or two of orange vodka. One caution. Be sure to strain the tea before serving. Raspberry seeds can spoil the tea. Here's the recipe.

Sweet Raspberry Tea...from the kitchen of One Perfect Bite
Ingredients
5 bags raspberry zinger tea
6 cups water
1 cup sugar
1 cup water
1/2 pint raspberries
1 lime, cut into wedges
Mint sprigs or stemmed cherries


Directions
1) Place tea bags in a 2-quart bowl. Bring 6 cups water to a boil and pour over tea bags. Let sit until water is room temperature. Discard tea bags.
2) Meanwhile, combine sugar and 1 cup water in a small saucepan. Bring to a boil and cook, stirring occasionally, until sugar is dissolved. Remove from heat. Add raspberries and allow syrup to come to room temperature. Strain syrup into tea. Put ice into 4 (12-ounce) glasses. Squeeze a lime wedge into each glass. Pour sugared tea over ice cubes. Garnish with mint or cherries if desired. Yield: 4 servings.

You might also enjoy these recipes:
Watermelon Sweet Tea - The Runaway Spoon
Peach and Mint Iced Tea - The Comfort of Cooking
Blackberry Iced Tea - Jane Deere
Blue Green Iced Tea - Taylor Takes a Taste
Herbal Iced Tea - Pham Fatale
Lemongrass Iced Tea - Served with Love

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Raspberry Kuchen

From the kitchen of One Perfect Bite...This is a lovely old fashioned cake that's completely without pretense. Chances are your mother or grandmother made a cake quite similar to this one. It was codified by Better Homes and Gardens and it's been around for a while, fading in and out of fashion as eating habits change. The original recipe can be found in the no longer new, Better Homes and Gardens: New Baking Book. We used to call it "Poor Man's Cheese Cake," but it's officially called a Raspberry Kuchen. A kuchen is a cake-like dessert that has a soft dough crust and a topping of custard or cheese that contains berries or other fruits. I love this recipe for many reasons. There are no stray egg whites or yolks left to deal with when the cake is finished. What's not used in the crust is used in the custard and that appeals to my "green" instincts. The cake, which can be made without a mixer, is very easy to do and has the added advantage of being low in fat and only moderately sweet. Best of all, it can be made with fresh or frozen berries of any type. Frozen berries will produce a creamier cake because of the liquid they exude as the cake bakes. Cane berries of all sorts have come to market here in Oregon, but to tell the truth, they're not up to speed this year. Hopefully, they'll improve this week and we'll have something worth putting by. Until then, I'm relying on the stash in my freezer. I used frozen berries to make the cake today, so it's wonderfully creamy in taste and appearance. I hope those of you who are not familiar with this cake will give it a try. Here's the recipe.

Raspberry Kuchen...from the kitchen of One Perfect bite inspired by Better Homes and Gardens: New Baking Book

Ingredients:
Base
1 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1 teaspoon baking powder
1/4 cup butter, melted
2 egg whites
1 teaspoon vanilla

2 cups fresh or frozen cane berries

Filling
1-1/2 cups plain low-fat or nonfat yogurt
2 tablespoons all-purpose flour
1/2 cup sugar
2 slightly beaten egg yolks
1 slightly beaten whole egg
1-1/2 teaspoons finely shredded lemon zest
1 teaspoon vanilla

Directions:
1) Preheat oven to 350 degrees F. Lightly grease bottom and sides of a 9-inch springform pan. If using frozen raspberries, thaw at room temperature for 15 minutes; drain.
2) In food processor bowl or medium mixing bowl, stir together 1 cup flour, the first 1/2 cup sugar, salt and baking powder. Add melted butter, 2 egg whites and first teaspoon vanilla. Cover; process or stir by hand until mixed.
3) Spread onto the bottom of springform pan; sprinkle with berries. Set aside.
4) For filling, place yogurt in a large mixing bowl; sprinkle with 2 tablespoons flour. Add remaining sugar, yolks, whole egg, zest and remaining vanilla. Mix until smooth; pour over berries.
5) Bake for about 55 minutes or until center appears set when shaken gently. Cool for 15 minutes; remove sides of pan. Cover; chill until serving time, up to 24 hours. If you are feeling brave, you can remove pan bottom. Transfer to a serving plate. Yield: 10 - 12 servings.

You might also enjoy these recipes:
Orange Yogurt Cake - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite
Greek-Style Yogurt Pie with Fruit Preserves - One Perfect Bite
German Rahm Kuchen - A Feast for the Eyes
Cheese Kuchen - Madame Chow's Kitchen
Grandma's Pear Kuchen - Jules Food

Self-Frosting Chocolate Cake - Blue Monday

Two ways to have fun.



From the kitchen of One Perfect Bite...If you're looking for a dessert to serve on Valentine's Day, you might want to try this self-frosting chocolate cake. It's really easy to do and can be made as one large, or eight smaller, portion controlled, cakes. I always opt for the latter. It helps prevent me from overeating, which I have, on occasion, been known to do. The cake can be made a day before serving as long as you follow the directions for reheating that are in the recipe. If you decide to make this, be sure to use the finest bittersweet chocolate and raspberry jam available to you. This is one of those recipes where quality really pays off. If you like ease of preparation, the taste of bittersweet chocolate and raspberries, you'll love this treat. Just remember this is a dessert that should be served warm, and that means the cakes, large or small, can't be unmolded until you are ready to serve them. If you carefully follow the recipe instructions and say a prayer or two or three, you'll have no problems. I make these for family and good friends. I have, over the years, become a very relaxed hostess. If you do a great deal of formal entertaining, I have a caution for you. While these are luscious, they are probably too homely for a more formal dinner party. Here's the recipe.

Self-Frosting Chocolate Cake...from the kitchen of One perfect Bite, inspired by Epicurious.com

Ingredients:
Frosting
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1/2 cup seedless raspberry jam (about 5 ounce)
1/2 cup heavy cream
Cake Batter
1/2 cup boiling water
1/3 cup plus 2 teaspoons unsweetened cocoa
powder (not Dutch process)
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/3 cup seedless raspberry jam (about 3 1/2 ounce)
1/2 cup (1 stick) unsalted butter, softened
1/3 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 pint raspberries (for garnish)

Directions:
1) Preheat oven to 350 degrees F. Generously butter a 9 x 2-inch round cake pan or 8 (8-oz.) custard cups. Set aside.
2) To make frosting: Break chocolate into small pieces. Place in a small saucepan with raspberry jam and cream. Bring to a simmer, stirring occasionally, until smooth. If making one large cake, pour mixture into prepared pan. If making individual cakes, pour an equal portion of mixture into each custard cup. Set aside.
3) To make cake batter: Whisk boiling water and cocoa powder together until smooth. Whisk in milk, vanilla extract and jam. Place butter and both sugars in a large bowl Beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking soda and salt into another bowl. Add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture. Beat well after each addition. Pour an equal portion of batter over frosting. If making one large cake, bake in center of oven for 30 to 35 minutes. If making individual cakes, bake for 20 to 25 minutes. Use a cake tester to check for doneness. Remember frosting will still be liquid. Transfer pan or custard cups to a wire rack. Let cool for 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350 degrees F for 10 to 15 minutes.
4) To unmold: Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and holding pan and plate together with both hands, invert cake onto plate. Serve cake garnished with raspberries if desired. Yield: 8 servings

This post is being linked to:
Smiling Sally - Blue Monday

Raspberry Streusel Muffins - Pink Saturday

From the kitchen of One Perfect Bite...I was rummaging through the freezer today. Actually, it was a search with purpose. I came across a recipe I want to try for Valentine's Day and had to make sure I had enough raspberries for both a test and final run. As it happened, I had more than enough for both. I pulled out an extra pint of berries and decided to use them to make muffins for a coffee I had to attend later in the day. This recipe has never disappointed me. Unfortunately, I don't know who originally develop it. I can't claim ownership and there are variations of it all over the internet. So, I'm working on the assumption that the recipe is now in the public domain and we can use it without attribution. If I'm wrong, let me know and I'll put your name in lights. These are biscuit-type muffins and despite a 3 step procedure they are easy to make. While they're more expensive than most breakfast muffins they are worth every penny they cost. If you are not a fan of raspberries and pecans, name your poison. I often use blackberries and hazelnuts as substitutes. As with any biscuit-type batter, mix only until ingredients are moistened and combined and be sure to use only colored portions of the zest. The white pith will make the muffins so bitter that no amount of sugar can sweeten them. I like to serve these warm, but they will keep for 24 hours and can be reheated. Here's the recipe for this special morning treat.

Raspberry Streusel Muffins...from the kitchen of One Perfect Bite

Ingredients:
Muffins:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup milk
1 large egg, lightly beaten
1/2 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon grated orange zest
1 cup fresh or frozen, un-thawed raspberries
Streusel Topping:
1/2 cup chopped pecans
1/4 cup flour
1/2 cup golden or light brown sugar
1 teaspoon cinnamon
1 teaspoon grated orange zest
2 tablesspoons melted butter
Glaze:
1/2 cup sifted confectioners' sugar
1 tablespoon orange juice

Directions:
1) Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners. Set aside.
2) Combine flour, sugar, baking powder, salt and cinnamon in a large bowl. Make a well in center of flour mixture. Set aside.
3) Place milk, butter, egg, vanilla extract and orange zest in another bowl. Mix well.
4) Pour milk mixture into flour mixture and stir just until blended.
5) Place 1 tablespoon of batter into each muffin cup. Divide raspberries into two equal piles. Use half the berries to top batter in muffin cups. Top with remaining batter, then with remaining berries.
6) Combine pecans, sugar, flour, cinnamon, butter and orange zest in a small bowl, Mix ingredients until mixture resembles moist crumbs. Sprinkle evenly over top of muffins.
8) Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from pan.
9) Mix sugar and orange juice in a small bowl. Drizzle over warm muffins with a spoon. Serve warm. Yield: 12 servings.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Raspberry Cream Cheese Coffee Cake - Pink Saturday

From the kitchen of One Perfect Bite...I've wanted to try this recipe for years. I've seen it in many places but the version I used today came from Allrecipes. The cake intrigued me because it uses jam rather than berries. I tend to horde my stash of berries and use them only for special desserts. The cake is easy to make and can be on the table in a little over an hour. It consists of a layer of pastry that's covered with a cheese filling and spread with raspberry jam before being sprinkled with a struessel topping. It's a nice cake and I will keep the recipe. I have other coffee cakes that I prefer, but I like to have something new in reserve for the folks who eat regularly at my table. I substituted mascarpone for the cream cheese and used my own freezer jam rather than a commercial product. I'll use cream cheese the next time I make this and I plan to increase the amount of jam from 1/2 to 3/4 of a cup. I think I'll also try blackberry or peach jam in place of the raspberry. This is not a particularly sweet cake, nor will it win any beauty contests. It's makes a nice light dessert and would work well as part of a brunch buffet. If I had to sum up the cake in a single word the word I'd select would be "nice." Not great, just nice. Here's the recipe for a nice cake.

Raspberry Cream Cheese Coffee Cake...from the kitchen of One Perfect Bite courtesy of Allrecipes

Ingredients:
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1-1/2 teaspoons almond extract
FILLING:
1 (8-oz.) package cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds
Confectioners' sugar (optional)

Directions:
1) In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, baking soda and salt. Add sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2) To make filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon raspberry jam on top. Sprinkle with almonds and reserved crumbs.
3) Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around edge of pan to loosen; remove sides from pan. Dust top with confectioners' sugar if desired. Yield: 8 servings.

This post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Raspberry Yogurt Parfait

If you're watching calories this dessert is a lovely way to end a meal. It's easy to do and can make an ordinary meal special. It has five ingredients and requires no special equipment to prepare. While it must be chilled for 2 hours before serving, it can be assembled in less than 30 minutes. What's the trick? It is difficult to find fromage frais in most supermarkets. If you live in a large metropolitan area, it can be purchased from a cheese store, but the rest of us will have to scramble to find adequate substitutes. The best would be quark or Greek yogurt. The easiest would be a reduced fat cream cheese that's thinned with a little milk. You can also make your own cheese if you feel inspired. I use a minimal amount of sugar in this recipe, so be sure to taste for sweetness as you go along. Frozen berries are fine but make sure they are thawed before you add them to the cheese mixture. A last reminder - the egg whites in this recipe are not cooked, so be sure to use pasteurized eggs or reconstituted powdered egg whites to avoid any chance of salmonella.

Raspberry Yogurt Parfait

Ingredients:
1 envelope unflavored gelatin
1 (8-oz.) cup low-fat vanilla yogurt - room temperature
12-oz. fromage frais, quark or Greek yogurt - room temperature
1/2 cup confectioners' sugar (optional)
4 large pasteurized egg whites or an equivalent amount of reconstituted powdered egg whites
6-oz. fresh raspberries, mashed or an equivalent amount of frozen, thawed berries
Optional garnish: berries and mint leaves

Directions:
1) Place 1/4 cup water in a small heatproof bowl. Sprinkle with gelatin. Let sit until gelatin softens. Add water to a small skillet and bring to a boil. Remove from heat. Place bowl containing gelatin in pan and stir until gelatin dissolves. Remove from pan and cool slightly.
2) Combine yogurt, fromage frais and sugar in a medium bowl. Mix well. Add yogurt and stir with a spoon until combined.
3) Beat egg whites with an electric mixer until stiff peaks form. Fold into yogurt mixture until just combined.
4) Transfer half the mixture to another large bowl. Fold in mashed berries.
5) Spoon a portion of raspberry mixture into four (8-oz.) dessert glasses. Top each with a portion of the yogurt mixture. Refrigerate until set, about 2 hours. Garnish with raspberries and mint if desired. Yield: 4 servings.