Amish Friendship Muffins

I got some starter from a friend last week and made my bread yesterday.  I used this recipe which actually is for muffins but I made two loaves out of it instead.  Very tasty, my hubby is happy with it!

Amish Friendship Muffins

1 cup Amish batter
2 cups flour
3/4 cup oil
1 tsp baking soda
2 tsp baking powder
1 cup sugar
3 eggs
1 1/2 tsp cinnamon
2 tsp vanilla

Stir well.

Add 1 cup chopped nuts if desired.

OPTIONAL:
1 cup apples, chopped
1 cup raisins or
1 cup blueberries

Mix well.  Put into muffin tins well greased if not using liners.  Sprinkle with topping on each muffin and bake at 350 degrees for 15-20 minutes or until done.

TOPPING:
1 cup brown sugar
1/2 cup flour
1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.

PB Oatmeal Chocolate Chip Cookies

 We have about 9 inches of snow on the ground and didn't go anywhere today so I decided to bake cookies with the kids (as well as vacuuming, dusting, picking up, couple loads of laundry, and oatmeal fruit bars...all before noon!).  Found this one at Brown Eyed Baker and they turned out really good.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temp (I used margarine)
1/2 cup creamy peanut butter (I used crunchy)
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla, about 3 minutes.  Add the egg and beat to combine.  On low speed, gradually add flour until just combined.  Stir in oats, then chocolate chips.

Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart.  Bake 10 minutes, or until the cookies are lightly golden.  They won't look done but they'll continue cooking on the pan a bit.  Cool completely on baking sheet and then store in airtight container at room temp.

This post is linked to:
Foodie Friday at Designs by Gollum
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Mouthwatering Monday at A Southern Fairytale
Meatless Mondays at My Sweet and Savory
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Made By You Monday at Skip to my Lou

Homemade Vanilla and Oreo Ice Cream

I've been experimenting with ice cream but it's always eaten so fast I don't get a picture!

I started with this base for a Homemade Oreo recipe I found.  The first time I made it I thought maybe I got too much vanilla in it because something just didn't taste right.  The second time I put hardly any vanilla in and still didn't think it tasted right.  After the second batch sat in the freezer overnight however it was pretty darn good.

Homemade Oreo Ice Cream

3 cups half and half
6 egg yolks
2/3 cup sugar
2 tsp vanilla extract
12-15 double stuffed oreo cookies, roughly chopped

Heat the half and half in sauce pan, over medium heat, until bubbles form around edges.  Do not boil!  Just until you see tiny bubbles start to gather around the edge of the pan.  Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons.  Reduce mixer speed to low and slowly add half and half to egg mixture until well combined.  It is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium low heat.  Stir constantly for about 5-8 minutes until thickened and coats the back of the spoon.  Pour the liquid through a fine-meshed sieve into a bowl.  Add the vanilla and chill in the refrigerator until completely cooled.

Pour the cream into the ice cream machine and freeze according to the manufacturer's directions.  In the last 15 minutes of the churning process, add the chopped Oreos.  Spoon into a lidded container and freeze until completely hardened.  The freezing should take about 2 hours.  Makes about 1 quart.

As you can see this recipe required a lot of work and took a lot of time before it was ready.  I decided to look for a different recipe, preferably an egg-free one.  This is what I found, which I adjusted to 8 servings:

Vanilla Ice Cream

2 cups half and half
1/4 cup heavy cream
1/4 cup plus 2 Tb white sugar
1 tsp vanilla extract
1/4 pinch salt

Combine half and half, cream, sugar, vanilla and salt in freezer container of ice cream maker.  Freeze according to directions.

Some Notes on this one:  Do not mix in the freezer container!  Mix in a seperate bowl and then pour into the container of the ice cream maker.  I put the sugar in a little dish and mixed with some water.  Then I microwaved it until all the sugar was dissolved so that it wouldn't be grainy.  I set that mixture in the fridge for a little while to cool before adding to the cream mixture.  Mix it up and then put in the ice cream maker.

We liked this second recipe MUCH better!  I think I've found my vanilla base.  We've done Oreo and tonight we're doing caramel pecan.  My next ones to try are peanut butter cup and cookie dough.

This post is linked to:
Meatless Mondays at My Sweet and Savory
A Southern Fairytale
11th Heaven's Homemaking Haven
Show Me How at It's a Blog Party
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
What's Cooking Wednesday at Turning the Clock Back
Tasty Tuesday at Balancing Beauty & Bedlam
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Mexican Wedding Cookies

Another recipe I made for the cookie exchange our playgroup does every year.  My Gram, who passes away this summer, used to make these every year and I figured if I was making cookies I'd better make at least one of her recipes.

Mexican Wedding Cookies

1 cup unsalted butter, at room temp
1/2 cup powdered sugar, plus more for coating baked cookies
1 tsp vanilla extract
1 3/4 cups all purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat oven to 275 degrees.  Line cookie sheets with parchment paper.

Using an electric mixer, cream butter and sugar at low speed until smooth.  Beat in vanilla.  At low speed gradually add flour.  Mix in pecans with spatula.  With floured hands, take out about 1 Tb of dough and shape into a crescent (or whatever shape you want really.)  Continue to dust hands with flour as you make more cookies.  Place onto prepared cookie sheets.  Bake for 40 minutes.  When cool enough to handle but still warm, roll in additional powdered sugar.  Cook on wire racks.

Makes 2 1/2 dozen cookies

Cut Out Shortbread Cookies

We're in a playgroup and every year we do a cookie exchange around the holidays.  This was one of the recipes I tried for this year and I thought they were pretty good.



Cut Out Shortbread Cookies

1 1/2 cups butter, at room temperature

1 1/3 cups powdered sugar

1 Tb vanilla extract

2 2/3 cup all purpose flour

granulated sugar for decorating

Beat butter, powdered sugar and vanilla.  Gradually beat in flour until well blended.  Divide dough in half; flatten each into 1 inch thick disk on 2 pieces of plastic wrap.  (Dough will be soft.)  Wrap and refrigerate several hours until firm.  Preheat oven to 325 degrees.  On a lightly floured surface, with a floured rolling pin, roll half the dough at a time to 1/4 inch thickness.  (I added quite a bit of extra flour in order to work with this dough.  It was way too moist and was sticking to everything.  The cookies still came out just fine.)  Cut with floured cookie cutters.  Place 1 inch apart on ungreased cookie sheets and sprinkle tops lightly with granulated sugar.  Bake 9-10 minutes or until set and lightly browned on bottoms.  Gather scraps, roll into ball.  Refrigerate if needed, while you repeat rolling and cutting process with second disk.  Remove from oven and immediately prick cookies randomly around edges with fork.  Remove to a rack to cool.

Makes 6 dozen.

Linked to:
Mouthwatering Mondays at A Southern Fairytale

Oatmeal Cranberry White Chocolate Chunk Cookies

Found this recipe in my Taste of Home magazine, on an ad for Craisins and since I had everything other than the white chocolate chips (which the hubby went and got for me) I made them to take to our Thanksgiving meal tomorrow at the in-laws.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter/margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 6-oz pkg dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees.  Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.

Combine oats, flour, baking soda, and salt in seperate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chips.

Drop by rounded teaspoonfls onto ungreased cookie sheets.  Bake fr 10-12 minutes or until golden brown.  Cool on wire rack.

Makes around 2 1/2 dozen.

Pumpkin Doughnut Muffins

These did taste a little like cake doughnuts.  I liked the smaller ones but they had a bit too much sugar for me.  The larger ones were perfect with the sugar on just the top but I like the smaller ones you can just pop in your mouth.  Next time I'll only dip half the smaller ones in the sugar mixture

Pumpkin Doughnut Muffins

10 Tb unsalted butter, room temperature, plus more for pan

3 cups all purpose flour plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

Topping:

3/4 cup granulated sugar

2 1/2 tsp cinnamon

1/4 cup unsalted butter, melted

350 degrees.  Butter and flour 12 muffin cups.  Make batter:  In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In a small bowl, whisk together buttermilk and pumpkin.  In large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy.  Beat in eggs, one at a time, scraping down bowl as needed.  With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until done, about 30 minutes.  Meanwhile, in medium bowl, combine granulated sugar and cinnamon.  Let muffins cool 10 minutes in pan.  Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.  Let cool completely.

**I got 12 regular sized muffins and 24 mini muffins out of this recipe.  Not sure how they got only 12 standard muffins unless they had huge muffin tops.

**I just used a dash of ground nutmeg and a dash of cinnamon.



Gram Jo's Pumpkin Pie

I forgot to take a picture of this but it's very yummy!  Probably nothing special except that it's my grandma's recipe but I'm sure it's just a regular ole' pumpkin pie.

1 1/4 cup cooked or canned pumpkin
3/4 cup sugar
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tb water
1/2 tsp vanilla

Combine pumpkin, sugar, salt, spices, and flour.  Add eggs; mix well.  Add evaporated milk, water, and vanilla; mix.  Pour into pie shell.

Bake at 400 degrees for 45 to 50 minutes or until knife is clean.

Giant Breakfast Cookies

I think these came out a little dry so next time I might try adding in some applesauce, or even a little bit of oil.  But I added in 2 1/2 Tb each of wheat germ and flax seed so that could be why.  I still think they'll be tasty with my coffee in the morning though!

UPDATE: 10-7-10--Ate one of these for breakfast and they were good!  They softened up after I put them in a bag and let them sit overnight.  Next time I think I may leave out the chocolate chips, just to be a little healthier, and add in some nuts.

Giant Breakfast Cookies

1 cup butter, melted
3/4 cup honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk.  Stir in flour and oats.  Fold in raisins or chocolate chips.  Scoop heaping tablespoons of dough onto a cookie sheet.  Bake at 350 degrees for 15 to 20 minutes.  Allow cookies to cool 3-4 minutes on cookie sheet before removing to cool on wire rack.

This is posted on:
Tip Day Thursday at Around My Family Table

Pumpkin Oatmeal Scotchies

 Found these over at Mommy's Kitchen and thought I'd give them a try to use up some of the pumpkin I have.  I like them but I think next time I won't use as many butterscotch chips.  It's a little overpowering.

Pumpkin Oatmeal Scotchies

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3/4 to 1 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla extract
3 cups quick or old fashioned oats
1 2/3 cup butterscotch chips

Preheat oven to 375 degrees.  Combine flour, baking soda, salt, and cinnamon in small bowl.  Beat butter, sugars, eggs, pumpkin, and vanilla in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoon onto ungreased baking sheets.  Bake for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:
Grease 15x10 inch jelly roll pan.  Prepare dough as above.  Spread into prepared pan.  Bake for 18 to 22 minutes or until lightly brown.  Cool completely in pan on wire rack.

Criss Cross Apple Buns

Okay, so pardon the picture!  Next time I realize I need to make the "Xs" smaller so they aren't gapping wholes on top.  I also need to add more filling next time.  They were really good on top but the bottoms were just all biscuit.  The picture in the magazine looked really good and I think a tiny "x" on top would work.  I will definitely make these again though.  They were tasty and very easy to make.  I froze them before baking and have another batch in the freezer, ready to try the adjusted way.

Criss Cross Apple Buns

1 1/3 cup chopped peeled tart apples
1/3 cup chopped walnuts
1/3 cup raisins
1/2 cup sugar, divided
2 Tb all purpose flour
2 tsp ground cinnamon, divided
dash salt
1 pkg large refrigerated flaky biscuits
2 tsp butter, melted

In large microwavable-safe bowl, combine apples, walnuts, raisins, 3 Tb sugar, flour, 3/4 tsp cinnamon, and salt.  Microwave 2-3 minutes or until almost tender.

Flatten each biscuit into a 5-inch circle.  Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each biscuit.  Top with 1/4 cup apple mixture.  Bring up edges to enclose mixture; pinch edges to seal.  Make like a little ball.

Place seam side down in ungreased muffin tin.  Brush tops with butter; sprinkle with cinnamon sugar mixture.  With a sharp knife, cut an "X" int the top of each.

Bake at 350 degrees fr 18-22 minutes or until golden brown.  Cool for 5 minutes before removing to cool completely.

Apple Turnovers

I only baked one of these to try it and stuck the rest in the freezer.  Next time I think I'll make them smaller and cut the extra dough off the edges.  I sprinkled mine with powdered sugar but I think they'd be good with an icing, which I'm not good at making but I might try the next time I bake these.  I'll say this wasn't the best of recipes.  The taste isn't bad but I think the dough could be more flaky or something.  Might try a different recipe next time.

Also, I doubled this and got 7 turnovers.  But if you made them smaller you could get more I guess.  Just didn't seem to make much dough.


Apple Turnovers

1 cup flour
1/2 tsp salt
1/3 cup butter or Crisco
1 pkg (3 oz.) cream cheese

Combine.  Make into 4-6 little balls.  Chill.

FILLING:
1 1/2 cup chopped apples (fine)
1/4 cup sugar
1/4 tsp cinnamon
dash nutmeg

Mix together.  Spoon into rolled dough to make individual turnovers.  Seal edges with a fork.  Bake at 400 degrees for 20 minutes.  Sprinkle with powdered sugar.

Blackberry Cobbler

This isn't the best thing for you to eat but my husband asked for it so I made it.  I'm currently on a diet so I didn't even get to taste it but it sure looked, and smelled, good!

Blackberry Cobbler

3 cups fresh or frozen blackberries

1 cup sugar

1/4 tsp ground cinnamon

3 Tb cornstarch

1 cup cold water

1 Tb butter

Biscuit Topping:

1 1/2 cups all purpose flour

1 Tb sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup cold butter

1/2 cup milk

In large saucepan, combine blackberries, sugar, and cinnamon.  Cook and stir until mixture comes to a boil.  Combine cornstarch and water until smooth; stir into fruit mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into greased 8 inch square baking dish.  Dot with butter.

For topping, in a small bowl combine the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in milk just until moistened.  Drop by tablespoonfuls onto hot berry mixture. 

Bake, uncovered, at 350 degrees, for 30-35 minutes or until filling is bubbly and topping is golden brown.  Serve warm with whipped topping or ice cream.

Oatmeal Brownies

These were very yummy! I cooked them for the 25 minutes but the middle was still very raw so I continued cooking them and eventually overbaked them. That aside, this is a good recipe. I also forgot to add the pecans into my mixture so I just sprinkled them on top which is what you see the most of. If they had been mixed it they would have looked a little better!

Oatmeal Brownies

1 1/2 c quick cooking oats
1 cup M&M mini baking bits (I couldn't find these so I just used regular and mini M&Ms)
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 tsp baking soda
1/2 cup butter, melted
1 pkg fudge brownie mix (plus whatever ingredients the pkg calls for...eggs and oil probably)

Combine everything except brownie mix. Mix well. Set aside 1 cup for topping. Pat remaining mixture into greased 15 x 10 x 1 pan. Prepare brownie batter according to box. Spread over crust. Sprinkle with reserved oat mixture. Bake at 350 degrees for 25 to 30 minutes. Cool then cut.

Chocolate Butterhorns

I found this recipe on Life as Mom when looking for things that are good for freezer cooking. I haven't tried them yet, so maybe I shouldn't post this, but they sure look good! I made a few adjustments, like adding some cinnamon sugar and coconut.

Chocolate Butterhorns

Dough:
1 cup milk
1/2 cup butter
2 eggs
1/2 cup sugar
4 - 4 1/2 cups flour (I used 2 cups whole wheat and 2 cups all purpose. Then added in 1/3 cup flax seed as well)
1 tsp salt
1 Tb dry yeast, heaping

Rolls:
1-2 cups chocolate chips, depending on how chocolately you want them

Combine all dough ingredients in the pan of your bread machine according tot he manufacturer's directions. Set on dough cycle and start machine. When machine beeps, remove dough from pan and divide into four equal parts. (I ended up dividing into three parts, getting 8 triangles from each one.)

Roll each part into a 12 inch circle and cut each circle into 8 wedges. Sprinkle chocolate chips (and whatever else you may want in them) over the surface of each wedge. Roll each wedge like a crescent roll, starting with the bottom of the triangle and ending with the point.

If preparing ahead, place rolls, point down, on baking sheet and freeze. Once frozen, place in freezer bags and store in freezer until needed.

To bake: Grease baking sheet or line with parchment or silpat mat. Place frozen rolls on prepared sheet. Allow to thaw and rise for five hours or until doubled in size. Preheat oven to 375 degrees and bake rolls for 12-15 minutes, or until lightly browned. Cool on wire racks.

Apple Pie

I made this for the hubby before I left town. It's always a good one.

Apple Pie

two pie crusts (I just used the store kind this time around)

1/3 to 2/3 c sugar

1/4 c all purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

dash of salt

8 cups thinly sliced peeled tart apples (about 8 medium)

2 Tb butter or stick margarine, if desired

Heat oven to 425 degrees.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

Triple Cinnamon Snickerdoodle Bars

These are by no means good for you but they were very tasty. It was my first time using the cinnamon chips, which are hard to find up here, but next time I see them I'll be buying more and finding other recipes to use them in. And don't be alarmed...the batter if VERY thick but they turned out good for me, nice and chewy.

Triple Cinnamon Snickerdoodle Bars

2 2/3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
2 cups packed brown sugar
1 cup butter
2 eggs
1 Tb pure vanilla extract
1 bag Hershey's cinnamon chips
3 Tb sugar
3 tsp cinnamon

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish. In a seperate bowl, whisk together flour, baking powder, salt, and cinnamon and set aside. In another mixing bowl, beat together butter, sugar, egg, and vanilla until light and fluffy.

Stir in the flour mixture until well blended. Dump in the cinnamon chips and mix to evenly distribute. Spread evenly in your prepared dish. Combine sugar and cinnamon in small bowl. Sprinkle cinnamon sugar mixture over top of dough. Bake 25 minutes, checking to see if center is done. Cool slightly. Cut into bars with sharp knife after cookies have cooled about 20 minutes.

Oatmeal Fruit Bars

I used my strawberry freezer jam for this but you could use any fruit preserves. A good freezer food too.

Oatmeal Fruit Bars

Crumb Mixture:
1 1/4 cups all purpose flour
1 1/4 cups quick cooking oats
1/2 cup granulated sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted
2 tsp vanilla extract

Filling:
1 1/2 cups fruit preserves
1/2 cup coconut

Preheat oven to 350 degrees. Lightly grease a 9 x 13 dish. Combine crumb mixture ingredients. Mix together with stand or hand mixture until you have beautiful, fluffy like crumbs.

Reserve 1 cup of crumb mixture and press the rest of the crumb mixture into the bottom of the baking dish. (Hint: Dip your fingers in some water first and the crumbs won't stick to you.) Spread the fruit preserves evenly over crumb mixture.



Sprinkle with coconut and evenly spread remaining 1 cup crumb mixture onver the coconut. Bake for 22 to 25 minutes until edges are golden brown. Cool completely and cut into bars. Wrap in plastic wrap and store in freezer. These are even good straight out of the freezer.

Raspberry Buttermilk Cake

I had to find something to make using the raspberries I had in the freezer and this looked yummy. It also turned out very good and tasted yummy too!

Raspberry Buttermilk Cake

1 c flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 stick unsalted butter

2/3 c sugar + 1 1/2 Tb

1/2 tsp vanilla

1 large egg

1 c buttermilk

raspberries--I used about a cup but the husband thought there should have been more

Begin by preheating oven to 400 degrees. In mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream unsalted butter. I would suggest using unsalted in this one. I don't usually pay that much attention to that direction but this was a little salty with regular butter. Also, add in 2/3 cup sugar. Mix together for about 2 minutes until pale and fluffy. Add in vanilla and egg. Mix well.

Turn your mixer on low speed. Alternate the flour mixture and the buttermilk 2 or 3 times. Mix until it looks well-blended.

Spoon your batter into a prepared cake pan or 8x8 dish. Smooth out on top and then sprinkle raspberries evenly over top. They will sink down into the batter while cooking.

Now take the reserved 1 1/2 Tb sugar and sprinkle evenly over top of cake. Bake for 25 to 30 minutes or until knife in center comes out clean. Remove from oven and let sit 10 minutes. Then remove from pan to cool. Let rest for about 15 minutes before eating.

We served this with vanilla ice cream while still warm and it was very good. I could also see this as being a breakfast bread too, since it really wasn't that sweet.