raspberries

Kozy Shack® Rice Pudding Topped with Grilled Peaches, Raspberries and Pecans

August 4, 2015 by Nettie 12 Comments

Oh my, it is hot!! Don’t get me wrong, I love summer and live for warm weather, but turning the oven on is a no- no these days. Just give me something no bake and cool, like Kozy Shack® Rice Pudding and I am a happy camper!!

So we are a grilling family! I love my new gas BBQ. For so many years we used briquettes and lighter fluid, and what a messy pain that was! Now, we just turn the gas on and it is ready to go!!

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Berry Pound Cake ( Red, White and Blue)

June 25, 2014 by Nettie 17 Comments

Berry Pound Cake ~

( RED, WHITE AND BLUE POUND CAKE )

Summer is here and you will be seeing lots of blueberry recipes on my blog! This delicious pound cake is yummy and moist with an addition of cornmeal. The texture is fantastic with every bite including bursts of flavor including blueberries and raspberries.

This month, my wonderful blogger friends and I have created delicious recipes for our RED WHITE AND BLUE series! So festive and mouthwatering!!

Check them out!!

Tampa Cake Girl ~ Devilish Buffalo Eggs

An Affair From The Heart~ {deconstructed} Patriotic Pies

Cooking From A SAHM ~ Double Decker Patirotic Pizookie

The Rowdy Baker~ Star Spangled Cookies

Red, White {chocolate} and Blue Trifles

Red, White {chocolate} & Blue Trifles | Aunt Bee's Recipes

Red White And Blue Berry Poke Cake From Crumbs in My Mustachio

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RECIPE:

Berry Pound Cake ( Red, White and Blue!!)

Ingredients

2 sticks unsalted butter, room temperature (+ additional butter for pan)
1-1/4 cups plus 1 tbsp all-purpose flour, sifted (+ additional flour for pan)
½ cup fine-ground yellow cornmeal
1 cup granulated sugar
1 tsp vanilla extract
5 large eggs, room temperature, lightly beaten
½ tsp coarse salt
2 cups blueberries and raspberries

Instructions

Preheat oven to 350 degrees. Lightly butter and flour the loaf pan.
In a large bowl using a stand mixer beat butter and sugar on medium-high until fluffy (about 7 minutes). Scrape down the bowl and beat for 1 additional minute more. Add the vanilla then gradually add eggs one at a time; beating well and scraping down bowl as needed. Put your mixer on low then add salt, flour and cornmeal. Once again beating well to combine and scraping down the bowl as needed. Gently toss berries with remaining 1 tablespoon flour and fold into a batter.
Transfer the batter to butter/floured pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, about 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.

Notes

Store in the refrigerator for up to 3 days.

Adapted from Katie’s Cucina and Martha Stewart

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Easy Strawberry Rhubarb Crisp

May 28, 2014 by Nettie 10 Comments

Easy Strawberry Rhubarb Crisp

It is Rhubarb season, don’t I know it, having enjoyed a fabulous meal at Maude in Beverly Hills. The month’s theme was rhubarb. Ii was one of the most memorable meals, so incredible.

This triggered something in my brain to make a Strawberry Rhubarb Crisp. Lucky me…when I was having my hair done, my incredible hair stylist asked if I would like to stop by her home and have lunch outside and cut some rhubarb….what a perfect day!

As soon as I had my rhubarb stash, I rushed home to create this amazing dessert. As it was baking, I thought of my son who’s birthday is soon approaching and always requests a birthday pie.

He surprised us with an early visit…he didn’t make it out of the kitchen, walks into the den with a plate full of my Easy Strawberry Rhubarb Crisp….the sounds coming from him were, “mmmmmmmmm, this is really good Mom, can I have this for my birthday???…” 10 stars ********** rating for Nettie.

Ingredients:

1 1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
Zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries
1 pint sliced strawberries

Directions

Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries and strawberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

SOURCE

Martha Stewart Living, April/May 1992

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Kozy Shack® Rice Pudding Topped with Grilled Peaches, Raspberries and Pecans

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Berry Pound Cake ( Red, White and Blue)

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Easy Strawberry Rhubarb Crisp

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