Cream Brûlée Oatmeal with Fresh Berries and Whipped Cream


With a little sweet and a little heat, turn a simple bowl of oatmeal into spectacular!~Amy

Cream Brûlée Oatmeal with Fresh Berries and Whipped Cream

Old Fashioned Oats:
cooked according to package instructions

Fresh assorted berries:
raspberries, blueberries or strawberries

Sweetened whipped cream
Raw Sugar
Butter, optional

Assembly:

Heat oven on high broil

Pour cooked oats into individual oven proof bowls. Place on a baking sheet of using the broiler method. Top with small amount of butter if desired and sprinkle 1-2 tablespoons raw sugar over the top. Place under the broiler until sugar is bubbly and starting to brown. Or using a small kitchen torch, wave over sugar until it is bubbly and lightly brown.

Remove from oven and top with fresh berries and whipped cream.

Serve immediately.

Recipe by Amy Richardson

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Raspberry White Chocolate Straticella Ice Cream


Red raspberries and white chocolate, swirled into creamy vanilla ice cream, the perfect Valentine! Be mine?~Amy


Raspberry White Chocolate Straticella Ice Cream

1 Quart Vanilla Ice Cream, or frozen custard, slightly softened
1 cup white chocolate pieces, melted
3/4 cup raspberry freezer jam, or raspberry preserves, stirred well.

Place ice cream into bowl of a stand mixer. Beat in slowly to mix. Drizzle white chocolate into the mixer with a slow stream while the mixer is running. I like to use a piping bag for a thin stream, but a spoon can work too. Increase speed if smaller chips are desired. Remove bowl and gently fold or swirl in jam. Return to container and freeze until firm. About 4 hours.

Recipe by Amy Richardson

Note: You can substitue fresh or frozen raspberries for the jam, they just change the consistency of the ice cream to being more icy. Still really good!

Vanilla Cream Cran~Raspberry Layered Meringue Dessert


Don’t like to bake?! This dessert is for you! Beautiful, simple and easy to assemble, this dessert will be a show stopper at your next holiday gathering! ~Amy

Layered whipped cream, fresh raspberries, cranberry and light and crisp meringues. So delicious you will be asking for a sweet second taste. ~Amy

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

2-3 cups cranberry sauce, homemade or purchased
2-3 cups fresh raspberries
Meringue cookies, purchased, lightly crushed

1 recipe Vanilla Whipped Cream*

In a clear glass bowl, or wide mouth vase, start with a layer of whipped cream, layer with cranberry sauce, meringue pieces, fresh raspberries, then repeat, ending With the whipped cream. Garnish with additional raspberries if desired. Serve immediately, or refrigerate up to 4 hours.

Note: Recipe can easily be doubled for a larger crowd

Makes 4-6 servings

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!


I LOVE a fresh baked berry crumble! So delicious, hot out of the oven and topped with a dollop of whipped cream! It is such a perfectly wonderful way to end a late summer evening.~Amy

Fresh Strawberry, Raspberry, and Rhubarb Butter Crumble with Brown Sugar Whipped Cream!

1 recipe
Fresh Strawberry, Raspberry and Rhubarb Pie Filling*

*Recipe found on www.greattastebuds.wordpress.com

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces.

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Set aside.

Pour pie filling either uncooked or cooked into 1 1/2 quarts baking dish or individual ramekins. Pour crumble mixture evenly over the top. Place on parchment lined baking sheet and bake at 375 degrees until golden brown and bubbly.

Serve with *Brown Sugar Whipped Cream or vanilla or *Brown Sugar Dulce de Leche Ice Cream

Makes 6-8 servings

*Recipes can be found on www.greattastebuds.wordpress.com

Recipes by Amy Richardson

Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Red, White and Blue-Berry Upside Down Shortcake!


Celebrate America!! Fresh raspberries and sweet blueberries on top of a sweet vanilla cake, Stars and Stripes Forever! ~Amy

Red, White and Blue-Berry Upside Down Shortcake!

Recipe:

2 cups fresh blueberries
1/3 cup sugar
Zest of 1 lemon

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt

Fresh Raspberries
Sweetened Whipped Cream

Heat oven to 350 degrees

Generously butter 8 cake pan. Evenly spread blueberries into the bottom of the tin. Sprinkle with 1/3 cup sugar, sprinkle evenly with lemon zest. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and vanilla until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown. Cool for about 10 minutes in pan. Turn onto serving plate. When ready to serve:
Top with whipped cream and fresh raspberries

Recipe by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson