Raspberry Whipped Sensation Pie

Can I tempt you with some cool refreshing dessert? 

Raspberry Pie

I'm easing into Fall because it's still so hot here! 

Blackberry/ Raspberry Jam and a Sheet Pan Meal

What a beautiful but windy day we had! 

No-Bake Raspberry Cream Pie

 

We've had so much rain here, that I quickly had to enjoy a tea outside while the rain subsided.  I have plenty of this luscious pie left to share with you.  

Raspberry Crumble Bars

It's teatime in my bedroom today, and it goes perfectly since red has been forever, my favorite color. I'm having some pomegrateful David's Tea, which was sent to me from a dear friend.  It's described as "tart &luscious superfruit", and it is.  It's the perfect tea for my raspberry crumble bars. 

I'm getting in the mood for Valentine's Day, and am using my Rose Chintz teacup by Johnson Brothers.  My  late beloved mom's best friend  had this pattern as her everyday, and I always think of her when using it, and also  of Sandi at Rose Chintz Cottage.

Author: Kitty

Raspberry Crumble Bars

Ingredients

• 2 cups flour
• 2 cups quick cooking oats (I used old fashioned)
• 1 and 1/4 cup brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 and 1/4 cup butter, melted
• 1 can raspberry fruit filling

Instructions

1. Preheat oven to 350 degrees.
2. Combine flour, oats, sugar, baking soda, and salt in a large bow.  Stir in the melted butter until combined.
3. Reserve 1 cup of the crumb mixture for topping.  Firmly  press remaining crumb mixture into the bottom of an ungreased 9 x 13" pan.  Bake for 16-18 minutes.
4. Spread fruit filling over the warm crust; sprinkle with remaining crumb mixture.
5. Bake for 20-25 minutes or until top is golden brown.   Cool completely before serving. 

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Raspberry Pie

It's still summertime in Texas and our weather is still hot and muggy.  Raspberry pie is in order.  I received a free sample of Downton Abbey, The Bates' Tea in my Republic of Tea catalogue. The tea as described in the catalogue is that of plum pudding...baked fruit and spices with vanilla in a black tea.  It's very tasty!  The plant in my lady head vase is called a Zamioculcas Zamiifolia...whew, that's a mouthful!!!  When I bought this at the nursery, the man told me that it doesn't need a lot of light and to only water it about every two weeks.  I keep it on my coffee table in a basket with some other plants, and it has done very well.  I do think I'll have to move it to a larger pot soon. 

I don't have a teacup with raspberries, but I thought my Strawberry Fair teacup from Johnson Brothers would fit the bill. 

My son, Tim, came over this past week to celebrate his birthday.  He wanted a strawberry pie, and we ate the whole pie.  Here he is with his wife and daughters.  

Happy Labor Day.  However,  Let's remember to keep those in the path of Hurricane Dorian in our prayers, and those families who lost loved ones in the Odessa, Texas shooting.  

Yield: 6-8

Author: Kitty

Fresh Raspberry Pie

Since raspberries are my very favorite, I used my favorite strawberry pie recipe, but used raspberries instead. It's sweet and tart!  This time instead of a regular pie crust, I used a chocolate cookie one. 

ingredients:

• 4 cups fresh raspberries
• 3/4 cup sugar
• 3 tablespoons cornstarch
• pinch of slat
• 2 tablespoons light corn syrup
• 1 cup water
• 3 tablespoons raspberry gelatin
• 1 baked pie crust

instructions:

How to cook Fresh Raspberry Pie

1. Combine sugar and cornstarch in a  saucepan, and stir to combine.  Add the salt, corn syrup, and water, and mix together.  Cook until the mixture is thick and turns  clear .  Remove from heat and add the raspberry gelatin, and stir until it's dissolved.  Cool.   
2. Add the raspberries to the baked pie crust.  Pour the cooled  syrup over the berries, coating all the berries.  Chill.
3. At whipped cream if desired. 

NOTES:

Instead of adding the berries to the syrup, I decided that the best way to avoid breaking them apart was to add them directly to the baked pie crust, and then adding the syrup. It works out much better this way.

Created using The Recipes Generator

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Raspberry Whipped Sensation Pie

 My sweet, little bear is here to greet you on this hot Texas day!  Whew!  Let's get on with this party so we can get to that yummy frozen pie,  before it melts in the sultry heat.

I'm using this pretty candle that Celestina Marie gave me at the Fall teacup exchange, hosted by Stephanie, at The Enchanting Rose.  I turned the teacup, that my sister gave me,  upside down,  and used the pretty saucer as the base for the candle.  This little wagon is used on my kitchen table for my 4th of July decor.

 This retro style teacup was given to me by Deborah, at The Beautiful Matters, and looks so pretty on my Big Star Quilt topper that I made several years ago.

 One of my favorite summertime desserts is the Strawberry Whipped Sensation Pie, found here.  Since I LOVE raspberries so much, I decided to make this pie with them.  I'm thinking that mixed berries would be good, too.  I can't begin to tell you how cool and refreshing this pie is.  Here's the recipe, if you'd like a cool, easy treat for summer:

 

 Raspberry Whipped Sensation Pie:

 

2 cups  fresh raspberries,  plus some extra for garnishing

1 can  (14 oz.) sweetened condensed milk

1/4 cup  lemon juice

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 Oreo or chocolate cookie crust

MASH 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pie crust. 

         

FROST with additional COOL WHIP.  Cover and freeze for 6 hours. 

If desired, garnish with additional raspberries before serving.

 

 

My caladiums, begonias, oxalis and thyme or rebounding after our hailstorm, from back in April.  Yea!

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 Thank you for your visit!  xo

Raspberry Buckle and My Paper Rose Lights

I walked out to make breakfast on Valentine's Day morning and found the most beautiful string of light-up paper roses.  I have to tell you that I broke down and cried when I saw what my sweet son, who lives with chronic pain, had made for me.   He had them strung on my kitchen counter as a surprise. 

 Here's a close-up of the rose.  He made spirals and then painted them and put each rose around a string of lights.  It's so pretty!

 

I found a Rose Chintz teacup on Ebay for $3.00 and finally bought one.  Don't we all think of Sandi at Rose Chintz Cottage when we see this pattern?  I have been wanting one for so long and it just went perfectly with my string of paper rose lights.  I'm thinking of stringing the lights somewhere in my bedroom to enjoy every night.

Today I've made a Raspberry Buckle to have with our tea.   I recently tried this buckle at a Widow's Breakfast that is held once a month at my church.  The lady who makes the food told me that the recipe is in the Better  Homes and Gardens Cookbook, under Blueberry Buckle.  It's so good and perfect for those of us who adore raspberries.  Here's the recipe:

2 cups flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup shortening

3/4 cup sugar

1 egg

1/2 cup milk

2 cups fresh or frozen raspberries (or blueberries)

Topping

1/2 cup flour

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup butter or margarine

Directions

1. Grease bottom and 1/2 inch up sides of a 9x9x2-inch or 8x8x2-inch baking pan; set aside. In a medium bowl combine the 2 cups flour, baking powder, and salt; set aside.
2. In a medium mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 1/2 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add flour mixture and milk alternately to beaten egg mixture, beating until smooth after each addition.
3. Spoon batter into prepared pan. Sprinkle with raspberries.
4.  In another bowl combine the 1/2 cup flour, the 1/2 cup sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; sprinkle over raspberries. Bake in a 350 degree F oven for 50 to 60 minutes or until golden. Serve warm. Makes 9 servings.

 

Here's my BHG Cookbook that I've had since I was a new bride, back in 1970.  It's tattered, worn, and the binding is taped together.  I'm hoping that maybe one day a granddaughter will want it, and cherish it.  

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Thank you for your visit!  xo