Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Raspberry Cake Filling

Ingredients:

3 C fresh or frozen Raspberries (can do other berries or fruit)

1/3-1/2 C Sugar

1 tsp Lemon Juice

2 Tbsp Corn Starch

2 Tbsp Cold Water

1 Tbsp Raspberries Syrup Flavoring (optional - to give it extra raspberries flavor)

Directions:

1. Wash and drain the raspberries.
2. In a medium sauce pan place raspberries, sugar and lemon juice and bring to a boil over medium heat.
3. Reduce heat and simmer for 3-5 minutes.
4. Use an immersion blender to break up the berries completely. 
5. Taste for sweetness and add the raspberry syrup flavoring if needed.  
6. Use a mesh sieve over a bowl to strain out some or all of the raspberry seeds. Use the back of a large spoon to press all the juice and pulp out of the seeds.  
7. Return to the sauce pan and bring back to a simmer. (This is optional)
8. Mix the corn starch and water together to make a slurry.
9. Mix the slurry into the berries and continue to simmer for another minute stirring constantly.
10. If it is not think enough you can make more slurry and add to it one table spoon at a time and cook for one more minute.
11. Remove from heat and pour into a heat resistant container. 
12. Let cool uncovered then store in the refrigerator for up to 3 days or in the freezer for 3 months.

From: https://shanissweetart.com/recipe/raspberry-cake-filling-recipe/ 

Vanilla Buttercream Frosting

Ingredients:

1/2 C Butter (room temperature)
3 oz Cream Cheese (room temperature)
3 1/2 C Powdered Sugar (or add until you get the consistency you like)
1/4 C Heavy Cream
1 tsp Pure Vanilla Extract

Directions:

1. In a large bowl using a handheld or electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.
2. Mix in the vanilla and add the powered sugar gradually and mix in fully after each addition.  Keep adding till you get the consistency you like.  Cream at low speed until well blended and creamy.
3. Pour in heavy cream and whip until the frosting is light and fluffy.

*Note: You can substitute milk for the heavy cream, but the frosting will be missing an element of silky creaminess.

Maple Blueberry Pecan Salad

Dressing:

1/3 C Pure Maple Syrup
1/3 C Rice Vinegar
1 C Sugar (Next time try 3/4 cup, 1 cup seems to be too much)
1 Package Dry Italian Dressing Mix

Blend together then slowly add:
1/2 C Light Olive Oil

Note: Cut the Dressing in half if serving a small group. The full amount makes 1 1/2-2 cups.

Salad:

Romain Lettuce
Feta Cheese
Diced Gala Apples
Blueberries
Cinnamon Sugared Pecans

Cinnamon Sugared Pecans:
1/3 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans (chopped or broke in half)

Place add ingredients into a frying pan over medium heat.  Stir until sugar melts and coats the nuts well, but remove from heat as quickly as possible.  Spread on wax paper or non-stick pan.  Let cool then break apart before adding to salad.

Cream Puffs

1 C Water

1/2 Butter or Margarine

1 C Flour

4 Eggs

Filling - pudding or can make mini sandwiches 

Directions:

1. Heat oven to 400 degrees.  
2. In a sauce pan on the stove melt butter and then add water.  Then bring to a rolling boil.  
3. Over low heat vigorously stir the flour for 1 minute or until mixture forms a ball. Then remove from heat.
4. Add eggs and beat in with hand mixture until smooth.
5. For bite size dessert: use #50 cookie scoop to scoop onto a cookie sheet. Bake for 25-30 minutes or until they are puffed and golden. 
6. For mini sandwiches: Drop dough by scant 1/4 cup fouls 3 inches apart onto untreated baking sheet. Bake 35-40 minutes or until puffed and golden.
7. Cool away from draft. Then cut of tops and pull out any filaments of soft dough.
8. Fill puffs with pudding or whipped cream.  
9. Replace tops; dust with powdered sugar and refrigerate until serving time.

Yield: 30 dessert size cream puffs or 12 cream puffs - sandwiches

Shamrock Cookies

Ingredient:
3 C Flour
1 C Sugar
1 tsp Baking Powder
3 oz Lime Gelatin
1 C Shortening
3 eggs

Directions:

• Mix flour, sugar, baking powder, and gelatin together.
• Add shortening and mix well.
• Then add the eggs one at a time, mixing well after each added egg.
• Roll out dough on floured surface and cut out with shamrock-shaped cookie cutter.
• Bake at 350 degree for 8 minutes.
• Glaze

 Glaze:
1 Tbsp margarine, melted
1 tsp Vanilla
2 C Powdered Sugar
Water

Mix all ingredients together adding enough water for desired thinness. Dip cookies into glaze and let drain on wire rack.

Note: You can make other flavors by substituting the lime gelatin for other flavored gelatin.

From: Jolene Cressall

Freezer Jams

Follow the directions in the pectin box...

I tried two different freezer jams they both are great, but have some differences so depending on what you like depends on which pectin to use.

For Strawberry Jam-

 Sure Jell:

1. Uses 2 cups of berries
2. Faster to make
3. Made 2 1/2 pints of jam
4. Thicker jam in the end
5. Only need sugar, berries and pectin to make

MCP:

1.   Uses 3 1/2 cups of berries

2.   Takes longer to make

3.   Made 4 pint jars

5.   Makes a thin runnier jam - over time in the fridge it will start to separate some.

6.   Needs sugar, berries, pectin, lemon juice and corn syrup.