HOME GROWN RASPBERRIES

I now know why my neighbor kindly offered some of their raspberry plants for my garden. Raspberry plants have a habit of growing abundantly causing the need to share. Fast forward four years later and I now have a bounty of plants to manage all my own. Still not quite enough berries to preserve raspberry jam—though plenty to eat, share and bake.

Even my dogs have gotten into the joy of picking and eating fresh raspberries. They walk right out into the backyard with me patiently waiting for the few overripe, squishy raspberries to be thrown their way.

The raspberries that remain after snacking go right into my bakery items. Raspberry Dutch Baby—courtesy of Cooking Light—is a quick and easy breakfast favorite that can be made with any seasonal fruit. Delicious dusted with powdered sugar or drizzled with maple syrup, a Dutch Baby will be your go to family favorite.  My raspberry chocolate chip muffins are also perfect for breakfast but freeze really well and can be eaten anytime. They are particularly good just slightly warm right out of the oven.

I stowed away a small container of fresh raspberries in my freezer for a sweet summer reminder during our extended Michigan winter. When ready to use, toss frozen raspberries lightly in flour and fold right into your baked good. Or use straight from the freezer in a thick and frosty smoothie.

Michigan summer raspberries are available for picking for about 2 to 3 weeks and are a wonderful addition to my home garden.

Ingredients

2 large eggs

2 tablespoons sugar

½ teaspoon grated lemon rind

¼ teaspoon salt

½ cup all-purpose flour

¾ cup 2% reduced-fat milk

1 tablespoon butter

1 cup fresh raspberries

2 tablespoons powdered sugar

Instructions

Place a 9-inch cast-iron skillet in oven; preheat oven to 450^o.

While pan heats, combine first 4 ingredients in a medium bowl; stir with a whisk. Add flour and milk to egg mixture, stirring with a whisk until smooth.

Melt butter in preheated pan, swirling to coat pan. Add batter; sprinkle with raspberries. Bake for 12 minutes or until puffed and browned.

Dust pancake with powdered sugar and cut into 6 wedges. Serve immediately. Yield: 6 servings.

Cook’s Note: Use whatever milk or milk substitute that is in your refrigerator. I used 1% low-fat milk and the Dutch Baby was still delicious.

 

Ingredients

1 ½ cups all-purpose flour

1 ½ cups whole wheat pastry flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

2 large eggs

½ cup sugar

¼ cup light brown sugar

1 cup low-fat buttermilk

½ cup canola oil

1 teaspoon vanilla extract

1 cup fresh raspberries

2/3 cup semi-sweet chocolate chips or ½ cup mini-chocolate chips

Additional sugar for topping

Instructions

Preheat oven to 350^o. Coat 18 muffin cups with vegetable cooking spray; set aside.

Whisk together flour, pastry flour, baking powder, baking soda, cinnamon and salt in a large bowl; set aside. Place eggs, sugar and brown sugar in another large bowl; whisk until well combined and light yellow. Add buttermilk, oil and vanilla to egg mixture and whisk to incorporate. Add wet ingredients to dry ingredients; mix until just combined. Gently fold in raspberries and chocolate chips. Place batter evenly into 18 muffin cups and sprinkle each muffin with sugar.

Bake 18 to 20 minutes or until lightly golden on top and inserted toothpick comes out clean. Cool 10 minutes in muffin tin then remove to wire rack to cool completely. Yield: 18 muffins.

—Pam Aughe, R.D.