Sunday, July 11, 2010
Our raspberries are ready! We love the tart, fruity flavour of fresh raspberries! A few raspberries added to things can raise the flavour to a whole new level.
We have three large red raspberry bushes, producing for the first time this year. We have purchased our fresh raspberries in the past. These bushes have produced enough berries to make one pie and one small cobbler, so far.
This is my recipe for raspberry pie filling. This makes two pies:
9 cups washed berries
3 cups sugar
1 cup flour
Cook on top of stove until thickened. Pour into prepared crust and bake at 350F for 45 mins.
You can find my pastry recipe on a previous post entitled, "Farm Baking".
I also made a raspberry cobbler with the filling I had left. I just cooked a pot of filling from the amount of raspberries that I had saved. I picked them every day as they ripened and just kept adding them to the bucket in the freezer until it was full. I cooked them in a pot, sweetened to taste and thickened with flour dissolved in a little cold water until it was sweet and thick enough for pie. I filled the pastry and had enough left for the cobbler too.
If I don't have enough of a fruit for a pie, I make a cobbler. A cobbler is a baked fruit thing without a bottom. (A flan is a baked fruit thing without a top.)
I have been using this cobbler recipe since I was in high school. Its the best one I have ever used and it is so simple and easy!
It is very thick and is just spooned on top like biscuit dough.
This is my cobbler recipe. I make it in a loaf pan.
4 cups sweetened berries or enough to fill a loaf pan about 1/3 full.
1 cup flour
1/2 teaspoon salt
1/4 cup soft butter
1/2 cup sugar
1 1/2 teaspoon baking powder
1/2 cup milk
Combine dry ingredients with butter in a mixing bowl then add the milk and mix with mixer until well blended. Spoon on top of fruit in loaf pan. Bake at 375F for 45 minutes.
You can also make raspberry wine and raspberry cordial or liqueur. I collected enough berries, with the addition of some wild black ones, to make some raspberry liqueur. I just put the washed berries in a lidded jar and covered them with tasteless alcohol (vodka works for this) and added a little sugar. Its sweetened to taste. You might want to put a lot in. They will sit in there for about six weeks while I am going to shake it daily or whenever I think of it. When the six weeks are up, it will be strained and bottled and left to age. It can be imbibed immediately, but gets mellower with age. After a year it will be fabulous! I don't think it will be here in a year.
Raspberry jelly is also a favourite at our place. I run the berries through the juicer first, then make jelly with the juice, sugar and certo. I didn't have enough berries this year. I still have a few dozen jars of strawberry and peach freezer jam from two summers ago, sitting in the freezer. We don't eat very much jam.
Any leftover rapsberries get frozen in ice cube trays. I freeze everything in ice cube trays. I have bags and bags of frozen cubes of all kinds in the freezer.
Frozen cubes of rapsberries make great blender drinks on a hot day!
Posted by Sheryl at Providence Acres at 12:54 PM