What to do with all these raspberries?
First, they have to be picked. Then I usually freeze them for later use in recipes. I make raspberry jam and I have a really great recipe for raspberry upside down cake (that came from my mom, the master baker!) I had a wonderful raspberry smoothie this morning for breakfast.
You'll notice, over on the right, that one of the blogs I follow is Mennonite Girls Can Cook. They have the most scrumptious recipes on their site. A recent one was for Raspberry Cream Cheese Coffee Cake and it looked so good, I had to try it this past weekend.
Here is the result.
I used King Arthur's White Whole Wheat flour and Philadelphia's 1/3 less fat cream cheese as substitutes in the recipe. I wasn't all that impressed with the results. I may have overcooked it a bit, but it seemed very dry and not very flavorful. I may try the recipe again, sticking to regular white flour and regular cream cheese. Hubby liked it. He's such a good husband, he never complains about my food.
There are still plenty of raspberries to pick, so I think I will make mom's upside down cake tonight or tomorrow night. Put a bit of vanilla ice cream on it while it's still warm and we're talking heaven on earth!
Blessings!