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How to Freeze Raspberries
Posted By Erin, The $5 Dinner Mom On June 2, 2009 @ 7:15 am In How To,Savings | 55 Comments
Is stockpiling fruit and vegetables really necessary? Is it worth the time and trouble?
Yes. And Yes.
Raspberries were on sale at my Kroger. (Yes, it is mine!) For $.99/pint. Those tiny little things are regularly $3 a pop. I never buy them…somehow can’t justify spending $3 for 3 handfuls of DELICIOUS, SWEET, SUCCULENT raspberries. (I had forgotten how tasty they are!) But, for just $.99…I’ll buy a pint. Or 12. Yep, 12.
What on EARTH are you going to do with 12 pints of raspberries that will start to go bad in 2 or 3 days???
Eat them, bake with them, and freeze them. Of course.
First, we (the boys and I) ate 2 pints. For a snack. We like them that much.
Then, I froze 8 pints. Cause I knew that we’d eat them if I didn’t get them into the freezer. Right away! I rinsed and let them drain for about 10 minutes. Then placed them on a paper towel to remove excess water. Then I neatly arranged them gave in to my Type-A tendencies and placed them on a baking sheet.
Popped them into the freezer for a few hours, then transferred frozen raspberries into freezer baggies. I see Mango Raspberry smoothies in our future! An antioxident power punch of a smoothie!
Mmmm…don’t you want to reach through the screen and munch on a few?
Finally, for breakfast Saturday morning, I made a Raspberry Coffee Cake, following this Taste of Home recipe but making a few delicious modifications along the way. I almost made Raspberry Baked Oatmeal , but ended up trying this new recipe!
Here’s my recipe (with how to photos below)…
Raspberry Coffee Cake
Yield – 4 servings
Preparation Time – 15 minutes
Cooking Time – 40 minutes
- 2 eggs
- 3/4 cup fat free sour cream
- 1/4 cup milk
- 3 Tbsp butter
- 1 1/2 tsp vanilla extract
- 1 1/2 cup white flour
- 2/3 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups fresh raspberries
- 1/4 cup chopped almonds
- Drizzles of agave syrup or maple syrup
- 3/4 cup powdered sugar
- 1 1/2 tsp milk
- 1/4 tsp vanilla
- Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
- In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzel agave or maple syrup over the raspberries.
- Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
- Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
- Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.
- Eat. One slice. Or maybe two.
Share a link for a favorite raspberry recipe! Smoothie recipe, pastry, whatever! I want to put these little gems to good use!
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 Taste of Home recipe : http://www.tasteofhome.com/Recipes/Raspberry-Coffee-Cake-3
 Baked Oatmeal: http://www.5dollardinners.com/2009/05/baked-oatmeal-with-scrambled-eggs.html
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