View allAll Photos Tagged Raspberry
Did I tell you I hart this stuff?? Mmmmm...! Couldn't get enough of it at the farm...!
...at the Berry Farm.
www.food.com/recipe/they-wont-know-raspberry-coffee-cake-...
PYO berries from earlier this summer. Yum!
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup low-fat vanilla yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
dash almond extract
3 tablespoons brown sugar
1 cup unsweetened raspberries (fresh or frozen, if using frozen do not thaw)
Preheat the oven to 350F. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened. Spoon two-thirds of the batter into a lightly buttered 8-in round baking pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon the remaining batter over the top. Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack.
Goofing around with my 300mm F4 with a 2X extender and 37mm of extension tubes
All that equals a 960mm lens that can focus almost 1 to 1
Not easy to get photographic definition with the colour red - flowers or berries, so very pleased with this one.
things that make me happy today No.1 ~ a bowl of freshly picked homegrown raspberries. so lovely to pick (these are a thornless variety) and great to add the girls school snack pots. feels good!.
It was meant to be Raspberry Crisp but someone ate some of my raspberries before it could become a crisp. I cut up a few cherries to finish out the 2 1/2 cups of fruit the recipe calls for.