This is a delicious recipe featuring our very own Raspberry Jam! The almond flavor pairs perfectly with the sweet raspberries. Recipe adapted from Lovely Little Kitchen.
Ingredients
1 cup butter, softened
1 1/2 cup sugar
4 eggs
1 1/2 teaspoon almond extract
2 cups flour
1/4 teaspoon salt
6 tablespoons raspberry preserves (we used our homemade raspberry jam - available in our market.)
Streusel Ingredients
4 tablespoons butter, chilled and cubed
1/2 cup sugar
3/4 cup flour
1/2 cup sliced almonds
Preheat oven to 350 degrees. Spray 9x13 pan with baking spray and set aside.
Cream butter and sugar together on medium speed. Add eggs, one at a time. Add almond extract and mix.
On low speed, gradually add flour and salt until just incorporated. Batter will be very sticky!
Spread batter into the prepared pan. Drop 6 tablespoons of raspberry jam evenly over the top of the batter and swirl each one with a butter knife into the batter.
Make streusel: In a smaller bowl, add butter, sugar, flour, and almonds. Using a pastry cutter, cut the butter into the flour, sugar, and almonds until you have pea-sized clumps. Sprinkle the streusel evenly over the batter.
Bake for 35-40 minutes or until the edges are slightly browned. Cool completely before cutting into squares and serving.
Here is a sweet treat that is easy for kids to help make! You can choose to make everything from scratch or just buy a few items at the store to make this fun pizza-cookie.
Sugar Cookie Dough (or buy from the store) recipe from Our Best Bites.
1 cup real butter - room temperature
1 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
3 C flour, lightly spooned into measuring cups and leveled
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
In a separate bowl combine flour, baking powder and salt. A very important
note: It’s important to correctly measure your flour or you will end up
with a dry, crumbly dough. Never, ever use your measuring cup to scoop
up the flour. Use a regular sized spoon and spoon the flour into the
cup and then level it off with a knife.
Slowly add flour mixture to butter mixture and mix until completely combined.
Chill dough if fridge for at least one hour.
Cream Cheese Frosting (or buy from the store) recipe also from Our Best Bites.
1 8-oz. package cream cheese - room temperature
1/4 cup salted butter - room temperature
1 cups sifted powdered sugar
1/2 teaspoon vanilla extract
Whip together the cream cheese, butter, and extract until light and
fluffy. Add in the powdered sugar and whip until smooth and fully
incorporated. Refrigerate any leftovers
Assembling your pizzookie:
Roll out half your cookie dough until it is about 1/4 inch thick. Place on large cookie sheet.
Bake at 350 degrees 8-12 minutes or until edge is golden and center is baked through.
Allow to cool completely before spreading the cream cheese frosting over the giant cookie. Decorate with your favorite Columbia Farms berries.
Be sure to cut small pieces because this pizzookie is very sweet!
U-pick raspberries and blueberries are in full swing on our farm! The weather has also been perfect for berry picking.
Here is a fun way to snazz up your favorite lemon bar recipe: add blueberries or raspberries or both! This recipe is adapted from All Recipes.
Ingredients
1 cup butter, softened
1/2 cup white sugar
2 cups all purpose flour
1/4 teaspoon salt
4 eggs
1 1/2 cups white sugar
1/4 cup all purpose flour
Two lemons juiced (1/2 cup lemon juice)
1/2 teaspoon lemon extract
Zest of two lemons
Raspberries or blueberries (or both!)
Preheat oven to 350 degrees.
In medium bowl, blend butter, 2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Press into the bottom of an ungreased 8x11 pan.
Bake for 20(ish) minutes until firm and golden. In a clean bowl, whisk together the remaining sugar and flour. Whisk in the eggs, lemon juice, and lemon extract. Pour over baked crust. Sprinkle berries over the top of the lemon mixture.
Bake for an additional 20 - 25 minutes. Allow to cool for one hour and then refrigerate for at least 3 hours before slicing. Dust with powdered sugar if desired.
Strawberry season is about to wind down... Just in time for raspberries and blueberries! Our raspberries and blueberries are the earliest we have ever seen them. We expect those fields to be open for the first picking this weekend. Price for U-pick is $2.10/pound.
Before we run out of strawberries, we made a delicious batch of strawberry ice cream to remind us of the May harvest long after it's gone. This recipe comes from one of our favorite books, Ben & Jerry's Ice Cream & Dessert Book. Buy this book now if you don't have it. Trust me.
Homemade Strawberry Ice Cream
Ingredients
- 1 pint strawberries, hulled and sliced
- 1/3 cup sugar
- Juice of 1/2 lemon
- 2 large eggs
- 3/4 cup sugar
- 2 cups heavy or whipping cream
- 1 cup milk
Combine the strawberries, 1/3 cup sugar, and lemon juice in a bowl. Store in refrigerator for 1 hour, stirring every 20 minutes.
Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended. Pour in the cream and milk, whisk to blend.
Mash your berries/sugar/lemon juice combo with a potato masher. Stir into your cream mixture.
Pour berries and cream into your ice cream maker and freeze following the manufacturer's directions.
YUM.
