Raspberry Walnut Cake

There's something you need to know. My mom is an amazing cook - like, gourmet chef. I grew up eating the most delicious home cooked meals, especially on Sundays. Sunday is a special day, peeps. And don't even get me started on how her table is always set to perfection, rivaling Martha Stewart's.

Now that you are all jealous that you're not eating at my mom's house this week, let me soften the blow: this cake is her recipe. It is warm and full of fresh raspberries, the nutty hint of walnuts and a delicious buttermilk base. She used to always make it at the end of the summer when the raspberries were freshly picked and in abundance. It is the perfect ending to a big summer salad and loaf of fresh bread. In fact, it is the perfect ending to summer. Sigh. Oh so yummy sigh.

Raspberry Walnut Cake

1/2 cup shortening                                             1/2 tsp. baking soda

1-1/4 cups sugar                                                  1/2 tsp. baking powder

3 eggs                                                                        Pinch salt

3/4 cup buttermilk                                             1/2 cup walnuts, coarsely chopped

1 tsp. vanilla                                                           1-2 cups Fresh raspberries

2 cups flour                                                             Fresh whipped cream

1. Cream together shortening and sugar.

2. Add alternating eggs, buttermilk and vanilla, mixing between each.

3. Mix together dry ingredients. Add to wet increadients just and stir just until combined.

4. Fold in walnuts and about 1 heaping cup fresh raspberries, reserving the remaining raspberries for topping.

5. Bake at 350 degrees for 35-45 minutes until slightly browned and toothpick inserted in center comes out clean.

6. Let cool for about 30-60 minutes. Serve warm with fresh whipping cream and raspberries.

Fresh Strawberry Shortcakes

Fresh strawberry shortcake is a quintiscential part of your summer eating. Fresh berries on anything are a must, but especially on a moist cake with a dollop of cream. I have always loved strawberry shortcake, but never quite been sold on the idea of just putting strawberries on an angel foodcake, which is most often how it is served. I finally came across this recipe that hits the spot precisely. It is a homemade sweetened biscuit with a hint of orange that just melts in your mouth with the berries. There is also a little bit of orange juice in the strawberries to tie it all together. It's just oh so delicious. I think we have found our strawberry shortcake go-to.  

Fresh Strawberry Shortcake

Strawberries:

5 cups sliced fresh strawberries

1/2 cup sugar

1/4 cup orange juice

Shortcakes:

3 cups all-purpose flour

1/2 cup sugar

1 TBLS baking powder

1 TBLS grated orange peel

1/2 tsp salt

1/2 cup cold butter, cubed

1-1/2 cups heavy whipping cream + 1 TBLS whiping cream, divided

1 egg

1 egg yolk

1 tsp vanilla extract

Coarse sugar, if desired

Cream:

2 cups heavy whipping cream

1/4 cup confectioners' sugar

1/2 tsp vanilla extract

1. First, mix the strawberries together with the sugar and orange juice. Set aside and let those berries soak up the delicious sweetness.  

2. In a large bowl, combine flour, sugar, baking powder, orange peel and salt. Cut in butter using pastry cutter or hands, until mixture resembles coarse crumbs.

3. In a separate bowl, whisk together 1-1/2 cups whipping cream, egg, egg yolk and vanilla. Add to flour moisture and stir together using spatula just until moistened.

4. Place dough on clean, floured surface. Using floured hands, knead together until the dough becomes workable. I had to add about 1/4 cup more flour here to get the dough to come together. Use as little as possible, but get the dough to work for you! 

5. Roll into 1 or 1/2 " thickness. If you use 1" thickness, you will cut the biscuit in half and place the strawberries in the middle. If you use 1/2" thickness you will just put the strawberries on top. I prefer the latter so that there are more berries to biscuit :)

6. Cut using 3" round or scalloped cookie cutter. Place on cookie sheet. Brush with 1 TBLS cream and coarse sugar, if desired.  Bake @ 400 degrees for 14-17 minutes or until golden brown. Remove from oven and cool on wire rack.

7. While biscuits are baking, beat 2 cups cream in large bowl until it starts to thicken. Add confectioners' sugar and vanilla and continue to beat until soft peaks form. Reserve for biscuits.

8. When biscuits have cooled slightly, pile high with strawberries 'n cream and dive right in! Mmm.

Raspberry Cream Cheese Bars

Ahhhh....sigh. I just came home from ten glorious days of visiting my family in Utah with my tiny son, which equates to never cooking, never cleaning, frequent swimming, even more frequent eating and plenty of visiting and playing with my oodles of family members. They are divine. It really was quite the glorious week. Naturally, on the day before I left, my sweet Grandmother Ruth made me a special Sunday dinner in which I got to choose the menu. She made my old favorites - chicken pillows with homemade cheese sauce, buttered carrots, roast potatoes, her special rolls...but I won't bore you with those delicious details. To top it off, we were treated with these blissful raspberry cream cheese bars.

Raspberry cream cheese bars. Where to start?

• They are served cold, which is quite refreshing in these hot summer months.
• They have raspberries.
• They have cream cheese.
• Even though the recipe didn't call for it, Grandma topped them off with fresh whipped cream, because...well, it's whipped cream.
• I was in Heaven. And you will be too.

Even if you aren't able to finish off a ten day vacation with these bars, I will tell you what - they still make a great finisher. They would be a great way to finish off your own Sunday dinner or a Fourth of July BBQ. You could even mix some blueberries in there and get your patriotism on. So many options. So much delectible fun.

Raspberry Cream Cheese Bars

1 package Betty Crocker sugar cookie mix

1 square butter, softened

2-8oz. cream cheese, softened

2 TBLS flour

1 egg

1 tsp. vanilla

1 can raspberry pie filling

Fresh raspberries, for topping

Whipped cream, for topping

1. Turn oven to 350 degrees. Grease 9x13 pan.

2. Cut the butter into the sugar cookie mix with hands until resembles a crumble. Set aside 1 cup. Press the rest of the crumble into pan and pat down. Bake for 5-6 minutes.

3. Combine cream cheese, sugar, flour, egg and vanilla in a bowl. Pour on top of cooled crust.

4. Pour raspberry pie filling over cream cheese. Sprinkle with remaining crumble. Bake 25-35 minutes or until appears golden.

5. Let cool; refrigerate if desired.

6. When ready to serve, top with fresh berries and whipping cream.

Recipe source - adapted by Ruth Clark via ldsliving.com