Page 9 - Clear Lake Mirror Reporter E-Edition 12-16-2015

Clear Lake Mirror-Reporter Lifestyle Dec. 16, 2015 • Page 9

(Family Features) Food is a gift Raspberry Greek Yogurt Bark unsweetened flaked coconut or dried 1 cup canned pumpkin Store cooled leftovers in airtight in large bowl with electric mixer on
from the heart. It’s one-size-fits-all, 2 cups plain, reduced-fat (2%) cranberries with pecans. 3/4 cup low-fat buttermilk container in refrigerator up to 48 medium speed until light and fluffy.
and you don’t need to fight the crowds Greek yogurt 3 tablespoons canola oil hours or freeze up to 1 month. Add eggs, 1 at a time, beating well
at the mall or worry about blowing 1 lemon, zest only Red Raspberry Fruit Leather 3 egg whites Note: May make as mini muffins: after each addition. Gradually beat in
your budget. Whether for holiday 2 tablespoons honey 1 package (12 ounces) frozen red 1 tablespoon grated orange rind bake 15 minutes in 12 muffin tins. flour and baking soda on low speed
presents or hostess gifts, receiving 1 cup frozen raspberries raspberries, thawed 1 teaspoon vanilla extract until just blended.
something homemade is truly what 1/2 cup shelled pistachios 1/3 cup sugar or honey 2 ounces chopped pecans, toasted Raspberry Salsa Remove 1 cup of the batter to
the season is about: sharing comfort 1/4 cup slivered almonds 1 teaspoon lemon juice Muffin Topping: 1 Pink Lady or other tart-sweet small bowl. Stir in raspberry flavor
and good cheer. Line small baking pan with alu- Heat oven to 170 F. 1 tablespoon granulated sugar apple, cored and diced and red food color. Stir lemon extract
For a festive twist to your delecta- minum foil. Line two baking pans with parch- 1/2 teaspoon ground cinnamon 2 cups peeled jicama, diced into remaining batter. Pour 1/2 of the
ble goodies, look no further than your In medium bowl, combine first ment paper or silicone mats. Heat oven to 350 F. 1/3 cup raspberry vinegar lemon batter into greased and floured
freezer. Aside from their bright, joyful 3 ingredients. Stir until well incorpo- Combine all ingredients in Coat 12 nonstick muffin tins 1 medium jalapeno pepper, seeded 9x5-inch loaf pan. Top with 1/2 of the
color, frozen red raspberries’ sweet and rated. blender and puree until smooth. Pour with cooking spray and set aside. and finely chopped raspberry batter. Repeat layers. Run a
tart flavors make them versatile from a Add berries, pistachios and al- raspberry mixture on both pans and Place frozen raspberries on coun- 3 green onions, sliced knife through batter to swirl raspberry
culinary standpoint, complementing monds to mixture. Fold in until well smooth into thin layer, less than 1/8- ter to thaw slightly while preparing 1 tablespoon grated fresh ginger batter into lemon batter.
and enhancing a wide range of ingre- incorporated. Spread mixture in bak- inch thick. muffins. 1 bag (12 ounces) frozen raspber- Bake 1 hour or until toothpick
dients. These jubilant rubies are also ing pan and place in freezer for about Bake 3 hours or until mixture is In medium bowl, stir together ries inserted in center comes out clean.
nutritional powerhouses, boasting the 2-3 hours, or until hardened. no longer wet, but still slightly tacky, flour, brown sugar, sugar, cinnamon, In large bowl, toss apple and ji- Cool in pan 10 minutes. Remove
most fiber and the lowest natural sug- Once hardened, remove bark rotating every hour and alternating baking soda and salt. cama with vinegar. Add all remaining from pan; cool completely on wire
ar content compared to other berries. from pan and either cut or break up levels. In another medium bowl, stir to- ingredients and toss to blend. Serve rack.
These recipes are sure to warm into pieces. Allow to thaw about 5 Cool pans on wire rack to room gether remaining muffin ingredients, at once or cover and refrigerate until For easier measurement, 1/4 tea-
your friends’ and family members’ minutes before eating. temperature. Remove parchment pa- except raspberries. ready to serve. spoon Food Color = 20 to 25 drops
hearts with the taste of the holidays. Notes: Store remaining bark in per (if using), place on cutting board Stir pumpkin mixture into flour Garnishing Tip: For a sweet gar-
Find more recipes worth sharing this freezer. You can experiment with any and cut (or tear) into chip-size pieces. mixture until blended. Do not over Lemon Pound Cake With nish, drizzle pound cake with Rasp-
holiday season at redrazz.org. ingredients you have on hand, such Store with fresh pieces of parchment mix. Spoon equal amounts of batter in Raspberry Swirl berry Glaze. Mix 1 1/2 cups confec-
as frozen cherries with dark choco- paper between fruit leather layers in each muffin tin. Place equal amounts tioners’ sugar, 1 tablespoon water and
late chunks, frozen blueberries with airtight container. of raspberries on top of each muffin. 2/3 cup butter, softened 2 teaspoons McCormick® Raspberry
Bake 20-22 minutes or until 2 cups granulated sugar Flavor in medium bowl until well
Anytime Pumpkin-Raspberry wooden toothpick inserted comes out 2/3 cup sour cream blended. Drizzle over cooled cake.
Muffins almost clean. 4 eggs
Meanwhile in small bowl, com- 2 cups flour, sifted
1 cup frozen unsweetened red rasp- bine topping ingredients and set aside. 1/4 teaspoon baking soda
berries Remove muffins from oven, place 4 teaspoons McCor-
1 1/2 cups white whole wheat on wire rack and immediately sprinkle mick® Raspberry Extract
flour with topping. Let stand 15 minutes to 20 drops McCormick®
1/3 cup packed brown sugar continue to cook and absorb flavors. Red Food Color
1/4 cup granulated sugar Remove muffins from pan and cool 1 teaspoon McCor-
2 teaspoons ground cinnamon completely on wire rack before stor- mick® Pure Lemon Extract
1/2 teaspoon baking soda ing. Preheat oven to
1/2 teaspoon salt 325°F. Beat butter, granu-
lated sugar and sour cream

Fun, Festive, Frozen Raspberries

Not only do raspberries lend the perfect seasonal hue to homemade
gifts from the kitchen, these bright red berries offer numerous nutritional
and other benefits, according to Lisa Samuel, RDN, MBA of NourishRDs.
com. Frozen raspberries, which are available year-round, offer:
•80 calories per cup, with no added sugar or preservatives
•More fiber than any other berry at 9 grams per cup
•One of the lowest in natural sugar content compared to other berries
•High in vitamin C, providing 60 percent of the Recommended Dai-
ly Value per cup
•Convenience and consistent quality right out of the freezer, with no
waste or spoilage
•Frozen at peak ripeness

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