Taming the Temp with Frozen Raspberries
It’s red raspberry season! Just yesterday the last of our raspberries were harvested, and are getting ready to make it to grocery stores all over the country. The best part about frozen raspberries is they retain their flavor and vibrant color, but can be enjoyed out-of-season, and will last much longer than fresh raspberries. Not to mention- frozen raspberries make a great addition to many desserts and treats. Below are some of our favorite ways to use frozen raspberries:
Pumpkin Granola with Raspberry Sauce
Ingredients for Granola
- ¼ cup Farmer’s Market Pumpkin Pie Mix
- 4 cups rolled oats
- ½ cup slivered almonds
- ¾ cup vegetable oil
- 1/3 cup local honey
Ingredients for Raspberry Sauce
- 1 bag Stahlbush Island Farms Red Raspberries
- 1/3 cup sugar
- 2 teaspoons cornstarch
- ½ juice of a lemon
- 1 teaspoon lemon zest
Preparations for Granola
- Preheat oven to 350 F.
- In a medium bowl, mix together the vegetable oil, honey, and pumpkin pie mix.
- In a separate bowl, mix together the rolled oats and almonds.
- Pour the liquid mixture slowly into the oat mixture while stirring. Stir until well combined.
- Pour granola onto a baking sheet, and bake for 40 minutes. Toss twice to ensure that the granola is evenly browned.
- Let cool for 30 minutes before placing in an air-tight container.
Preparations for Sauce
- In a small saucepan, combine raspberries, cornstarch, sugar, and lemon zest.
- Bring to a boil, then reduce heat, stirring occasionally until sauce thickens.
- Transfer sauce into a glass dish, and toss in the remaining raspberries, stirring gently.
- Store in the refrigerator.
Raspberry Chocolate Chip Scones
- ½ bag Stahlbush Island Farms Red Raspberries
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ cup semisweet chocolate chips
- ¼ cup sugar, plus 1 tablespoon for the topping
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cut into ½ inch pieces
- 2 eggs
- ½ cup milk
- ½ teaspoon vanilla extract
- Preheat oven to 425 F.
- Sift flour, sugar, baking powder, and salt.
- Cut in the butter, until the mixture is combined.
- Mix in the chocolate chips and raspberries.
- In a separate bowl, combine the eggs, milk, and vanilla extract.
- Stir into the flour mixture just until evenly moistened.
- Turn the dough out onto a lightly floured surface and gently form it into a ball.
- Pat the ball into a circle about ½ inch thick.
- Use a biscuit cutter and cut out scones.
- Place the wedges 1 inch apart on a baking pan lined with parchment paper.
- Brush with a tablespoon of sugar on top.
- Bake until golden brown, about 15 minutes.
Raspberry Swirl Cheesecake Brownies
- 1 cup all purpose flour
- ¼ teaspoon salt
- 8 oz. bittersweet chocolate, finely chopped
- 1 stick unsalted butter
- 1 cup (plus 2 tablespoons) sugar, divided
- 3 eggs, divided
- 2 teaspoons vanilla, divided
- 8 oz. cream cheese, softened
- 1 cup thawed Stahlbush Island Farms raspberries
- Preheat oven to 350 F. Grease a 9” square baking pan and line with parchment paper.
- In a medium bowl, whisk together flour and salt.
- In a medium saucepan over medium-low heat, melt chocolate with butter, stirring frequently. Remove from heat and whisk in ¾ cup sugar Whisk in 2 eggs, one at a time, and 1 teaspoon vanilla.
- Fold flour mixtures into chocolate mixture until combined, and pour into baking pan. Set aside.
- In a medium bowl, beat cream cheese, ¼ cup sugar, 1 egg, and 1 teaspoon vanilla until smooth. Spread over the brownie batter in the pan.
- In a food processor, pulse raspberries and 2 tablespoons sugar until smooth. Strain through a fine mesh sieve to remove seeds. Spoon the raspberry sauce onto the cheesecake layer in uneven dollops, and use a skewer to swirl the berry puree into the cheesecake.
- Bake for 45 minutes, or until set. Cool completely before serving.