12 Tablespoons (1-1/2 sticks) butter at room temperature
3/4 cups sugar
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
1 teaspoon baking powder
Pinch of salt
1/3 cup of Raspberry Simple Syrup
Preheat oven to 350. Butter 9 ”x 4” x 2-1/2” loaf pan.
Line bottom with buttered parchment paper. Lightly dust pan
with flour.
Cream butter and sugar. Add eggs one at a time mixing
well after each addition. Add sour cream and vanilla.
Sift flour, baking powder and salt over the batter and
fold in with a rubber spatula, just until well blended
Spread batter into the prepared loaf pan. Bake
approximately 40 to 45 minutes, testing with a toothpick for
doneness.
Pierce top of cake all over with fork. Let cake cool for
5 minutes. Pour 1/3 cup of raspberry syrup over cake top,
remove from pan, cool on wire rack.
Orange Raspberry Vinaigrette
3 Tablespoons fresh orange juice
1 Tablespoon white vine vinegar
1 Teaspoon Berry Bites
1/4 cup light olive oil
Salt and freshly ground pepper to taste
2 teaspoons chopped fresh herbs
8 to cups Mixed Baby Lettuces
Mix orange juice, vinegar, and berry bites,
whisking until completely combined. Slowing add oil,
while continuing to whisk until smooth. Season with
salt and pepper, and stir in fresh herbs.
Toss lettuces lightly with vinaigrette.
Grilled Salmon with
Raspberry Crust
Marinate salmon overnight in refrigerator
in citrus marinade, readily available in
grocery stores.
Grill salmon as usual. About 5 minutes
before done, mist the salmon with olive oil
and dust with Berry-Bites. Gently turn the
salmon and allow the raspberry powder to
crust. Turn back over just before removing
from grill and lightly dust with raspberry
powder to add a bit more color.
Serve with grilled pineapple slices.
Cranberry-Raspberry Chicken
4 Boneless, Skinless Chicken
Breast Halves
One can Whole Berry Cranberry
Sauce
1/4 cup cooking oil
1/2 teaspoon Ground Ginger or
cinnamon
1 Tablespoon Berry Bites Powder
Salt and Pepper to taste
Place chicken in baking dish with
a good edge. In a bowl, combine the
rest of the ingredients and mix
together with a wire whisk. When
mixed, pour over chicken and bake
uncovered for 35 to 45 minutes at
450°. About ten minutes before
cooking is done, add some silvered
almonds to the top.
Raspberry-Lemon Smoothie
1 carton (8 oz)
lemon-flavored yogurt 1/2
cup milk
1 teaspoon vanilla 2
teaspoons Berry Bits
4 or 5 ice cubes
Blend until smooth |
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