Raspberry Sauce

Raspberry Sauce

Hi everybody :)

I love a simply easy recipe. That's what this raspberry sauce recipe is all about, it's simple, easy and quick. Let's get it started... 

Raspberry Sauce partly adapted Allrecipes
1 bag frozen raspberries
1/4 cup white sugar, or more if needed
 2 tablespoons cornstarch
1 cup cold water 
2 teaspoons lemon juice 
1 teaspoon raspberry extract, optional 

Combine the raspberries, sugar, and juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Strain sauce through a fine sieve. (You may have to use a spatula or the back of a spoon to help push the sauce through.)

Serve warm or cold. Pour into plastic container and label it. It will keep in the refrigerator for up to two weeks.

Serve over cakes or ice cream, if desired.
The Taste: This sauce was delicious, I served it with pound cake and whipped cream. Definitely a winner in my book and a tasty REPEAT! 

ENJOY! Come again... 
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage   
The Mandatory Mooch Tasty Thursday 
Show Case Your Talent  @What's Cooking Love 
Thursday's Treasures Week 108
The Better Baker Weekend Potluck
From the Farm Blog Hop 

Granola Bars with Raspberry Jammy Bits

Granola Bars with Raspberry Jammy Bits

Hi everybody :)
My daughter, Patrina, raided my freezer and discovered 2 bags of Raspberry Jammy Bits I had stored away. She looked online, found a recipe, and made these bars a few days ago. She been so busy that she asked me to share them with you all. Well, let's get it started...

Granola Bars with Raspberry Jammy Bits adapted from King Arthur Flour
1 2/3 cups quick-cooking rolled oats (I used Old-Fashioned)
3/4 cup Sticky Bun Sugar (1/2 cup brown sugar)
1/3 cup oat flour, or finely ground rolled oats (I used King Arthur Whole Wheat flour)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
1 1/2 cups nuts*
1 cup Raspberry Jammy Bits (I used 3/4 cup)
1 teaspoon vanilla extract
1/4 cup melted butter or vegetable oil ( I used coconut oil)
1/4 cup honey, maple syrup, or corn syrup( I used corn syrup but, think agave would work fine too)
1 tablespoon water
*3/4 cup sliced almonds and 3/4 cup unsweetened coconut.
 
Preheat the oven to 325°F. Lightly grease (I used parchment paper instead of greasing the pan to make cutting the bars and lifting them out easier) a 9" x 13" pan. (Bars were thin, for thicker bars use a 7"x12" pan.)
 
Stir together the dry ingredients, including the nuts and Jammy Bits.
 
In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
 
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
 
Spread in the prepared pan, shaking the pan to evenly cover the bottom, and pressing in firmly (I used plastic wrap to help press the bars down).
 
Bake the bars for 25 to 30 minutes (It only took me 22 min.), until they're just starting to brown, and are bubbly around the edges.
 
Remove them from the oven and cool for 10 minutes.

Use a knife to cut the bars while they're still warm. Let cool completely before removing from the pan.  (I removed the parchment paper from the pan in order to cut the bars, and placed the paper and bars back in the pan to finish cooling.)
 
Yield: about 1 dozen 2" x 4 1/2" bars
What She Did and/or Thinks:
The changes she made are in Italic and Purple.  
The  Taste: Although she used less brown sugar and less jammy bits, I think the sweet taste should be cut down a little more. But all in all these were delicious, and we would definitely REPEAT this using agave or honey in the place of the corn syrup and 1/3 cup brown sugar. 
ENJOY! Come again...
Linked to:
Titus 2 Tuesday  
Kathe With an E You're Gonna Love It     
Wake Up Wednesdays 
Wednesday Whatsits #79
Wonderful Food Wednesday
All My Bloggy Friends #67
What's Cookin' Wednesday? 
Thursday's Treasures Week 107 
From the Farm Blog Hop
The Better Baker Weekend Potluck  

Brownies In Minutes, Turtle Styled with Marshmallow Creme

Brownies In Minutes, Turtle Styled with Marshmallow Creme

Hi everybody :)
I know it's been a while since my last post. I've been kind of busy around the house lately. But I do have a nice treat to share with you all today. My daughter and I were having some fun tweaking this recipe. This brownie was prepared in a microwave in less than 2 minutes. If you follow my blog, you'll know that I normally shy away from "microwave cooking," but today I'm taking the plunge. Seeing that the recipe didn't required eggs makes it so much easier for me to accept the challenge. (Cooking eggs, meats, or fish in the microwave is still taking me some time getting accustomed to.)   

Want a deliciously moist fudge brownie in less than 2 minutes? Well, let's get it started...   

Brownie In Minutes 

Modified from: Brownie In A Cup 

3 Tablespoons hot water
1/4 teaspoon instant coffee  (optional)
2 Tablespoons oil
1/4 teaspoon vanilla
2 Tablespoons cocoa powder (I used 1 Tbsp. Special Dark & 1 Tbsp. Regular)
2 Tablespoons packed brown sugar
1 Tablespoon sugar
1 Tablespoon Jif Mocha Cappuccino Spread or chocolate chips (optional)
1 - 2 Tablespoon chopped pecans, toasted  (optional)
4 Tablespoons All Purpose Flour (I used 2 Tbsp. all-purpose & 2 Tbsp. White Lily Self-Rising, to give it a little lift.) 

Topping  (optional)
Marshmallow Creme
Smucker's Caramel Ice Cream Topping or Homemade Caramel
Smucker's Fudge Ice Cream Topping  (I used Jif Mocha Cappuccino Spread) 
Toasted Pecans, chopped
 
Whisk together water, coffee, oil, and vanilla in a medium bowl. (You can use the microwaveable mug or dish you're cooking it in.  If you want to turn it out onto a dish after cooking, mix in a bowl and spray the mug or dish nonstick cooking spray before pouring in the mixture.)

Add the cocoa powder, sugars, mocha spread, and flour; stir until smooth. 

Place in a microwaveable mug or dish. Cook in microwave for 1 1/2 to 2 minutes. (It took me 1 minute and 15 seconds) Check after the 1 minute mark. Center should still be soft. (The picture below is how it looked when finished cooking.)

 Top with marshmallow creme, drizzle with caramel and fudge and sprinkle with nuts.

The Taste: AMAZING! REPEAT, if you dare!! :)
ENJOY! Come again...
Linked to: 
Full Plate Thursday @ Miz Helen's Country Cottage  

The Mandatory Mooch Tasty Thursday
Show Case Your Talent  @What's Cooking Love
Thursday's Treasures Week 106
Foodie Fridays @ Designs By Gollum 
The Better Baker Weekend Potluck 
From the Farm Blog Hop
Scrumptious Sunday Recipe Link Party #74
Marvelous Mondays Link Party 67
Mop Up Mondays - I Should be Mopping the Floor 
Mix it up Monday!
Melt in Your Mouth Monday (Recipe Blog Hop #137)
Tuesday’s Table 
Tuesday Talent Show #104