Friday, August 30, 2013

Red Raspberry Sauce

Scripture to Live By:
But be doers of the word, and not hearers only, deceiving yourselves. For if anyone is a hearer of the word and not a doer, he is like a man who looks intently at his natural face in a mirror.  For he looks at himself and goes away and at once forgets what he was like. But the one who looks into the perfect law, the law of liberty, and perseveres, being no hearer who forgets but a doer who acts, he will be blessed in his doing.
 If anyone thinks he is religious and does not bridle his tongue but deceives his heart, this person's religion is worthless.  Religion that is pure and undefiled before God, the Father, is this: to visit orphans and widows in their affliction, and to keep oneself unstained from the world.
James 1:22-26

Recipe Post: 
A former pastor gave me some  ever-bearing raspberry plants, several years back.  Each year the crop yield has been a handful or so of raspberries.  The raspberries have been plentiful this season. We are attributing the change to the amount of rain we have had in the months of July and August.
So I decide to make some Raspberry Sauce and enjoy it over ice-cream. I am thoroughly enjoying it.  I found the recipe at but have adapted it to our families taste.  So if you would like to try it the recipe is as follows:

Ingredients needed:
1 pint fresh red raspberries
1/3 cup of sugar (depending on your taste)
2 Tablespoons orange juice
2 Tablespoons cornstarch
1 cup of cold water

I didn't have any orange juice on hand so I used an orange to get my two tablespoons of orange juice.

Roll orange to soften up the inside of the orange, cut in half and squeeze the juice from the orange.  

Combine the first three, (raspberries, sugar, and orange juice)
in a saucepan.  Mix thoroughly.

In a small bowl mix 2 Tablespoons cornstarch and 1 cup of cold water until smooth.  

Then pour into the saucepan with the berries, sugar and orange juice and bring to a boil. 

Boil 5 minutes stirring constantly so it doesn't burn or stick to the saucepan.

(The sauce will thicken slightly while cooking but will thicken more as it cools.)

Remove from heat and pour mixture into blender and puree.  

Then pour the puree into a strainer and strain any remainder seeds from puree.  

Serve warm or cold.  The sauce should keep in the refrigerator for up to two weeks.

Serve warm or cold.  The sauce should keep in the refrigerator for up to two weeks.

Sauce was hot when I poured it on the ice cream.  I couldn't wait to have some.

It had cooled and had thickened in the above and below picture.

We enjoy it poured over ice cream, pancakes, and cottage cheese, as seen above.  
You could also serve it over pound cake, plain yogurt, or any thing you would like.

So tangy and delicious. Hope you will try it, 
I know you will enjoy it if you have a taste for raspberries.  


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Thursday, August 29, 2013

Pumpkin Nut Roll

Scripture to Live By:   
I will bless the Lord at all times;  his praise shall continually be in my mouth.
My soul makes its boast in the Lord let the humble hear and be glad.
Oh, magnify the Lord with me, and let us exalt his name together!

Psalm 34:1-3

Recipe Post:  The season for pumpkin recipes is upon us and one of my favorites is the Pumpkin Nut Roll.  I made two of these for our Missions conference and it was a huge hit with our pastor and the missionaries.  It is a real hit for our family as well.  I give these as Christmas gifts to some of our neighbors each year.  So if you want a super dessert to have when entertaining or a gift to give to the special people in your life, this is it.

This recipe was given to be by a friend many years ago. I do not know where she got it, but it certainly is a keeper.

Printable Recipe
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon of lemon juice
3/4 cups of flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups chopped pecans

Ingredients for filling:
1 cup powdered sugar
4 Tablespoons butter
1/2 teaspoon vanilla
1 8 ounce package of cream cheese

Grease and flour a jelly roll pan (10 1/2 x 15 1/2) (I use a baggie to grease my pan, so I get very little, to no, Crisco on my hands. The Crisco is only on the outside of the baggie.)

Set pan aside and chop the cup of pecans.

Set aside.

Sift the following ingredients together. 
Flour, baking powder, cinnamon, ginger, nutmeg, and salt.

Set aside.

Beat 3 eggs on high for 5 minutes in mixing bowl.

Gradually beat in 1 cup of sugar.

Add 2/3 cup of pumpkin and 1 teaspoon of lemon juice.  Mix until smooth.  

Stir the flour mixture into the pumpkin mixture as shown below.  

When batter is smooth, spread it onto the greased and floured pan.

Spread evenly.

Next, sprinkle the pecans (or nuts of your choice) evenly over the pumpkin batter.  

Bake in over at 375 degrees for 15 minutes or until golden brown.

While the Pumpkin Roll is baking, place a clean dish cloth of the counter top and sprinkle powdered sugar over the top of it, as seen below.  

While pumpkin roll is still warm.  Invert baked Pumpkin Roll onto the towel. (Nut side will be against the towel.)

While roll is still warm, start at one end and begin to roll towel with pumpkin roll up together as seen below.  

When roll is completely rolled up, place on a cooling rack until the Pumpkin Nut Roll  is cool.

While the roll is cooling, make your filling.  

Mix you powdered sugar, butter, vanilla and cream cheese in a mixing bowl and mix until well blended.  

When the Pumpkin Nut Roll has cooled completely, gently unroll it.
Spread the filling all over it and roll it back up.

I trim off each end to make it look more uniform, then I wrap the roll in saran wrap and store in the refrigerator, until ready to serve.

When ready to serve, remove wrap, and slice in the thickness desired.  

Arrange on a serving tray 

Or serve individually

Either way it is a real treat.

I think you will really enjoy this recipe, it is simply delicious.


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