Navitas Naturals Organic Goldenberries Andean Superfruit 16-Ounce Pouch

Navitas Naturals Organic Goldenberries Andean Superfruit 16-Ounce Pouch








Wednesday, October 26, 2011

How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars

How to Use Raspberries in Bar Cookies - Raspberry Cobbler Bars and Raspberry-Almond Bars


Raspberries are one of my popular things so I enjoy using them in lots of ways. Two of my favorites are these bar cookies; Raspberry Cobbler Bars and Raspberry-Almond Bars. If you like raspberries, I guarantee you will enjoy this tasty bars.

Raspberry Cobbler Bars

5 tbsp unsalted butter, softened
1/4 cup packed brown sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cups flour
1/4 cup confectioners' sugar
2/3 cup reduced-sugar raspberry preserves
1/3 cup quick-Cooking oats

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick Cooking spray.

With an galvanic mixer on medium speed, beat the butter until fluffy; beat in the brown sugar, vanilla, and salt. Slowly add the flour, beating until fully incorporated. Take off 1/3 cup of the composition and reserve. Beat the confectioners' sugar in the remaining composition in the bowl. Press the composition into the bottom of the prepared pan. Bake until lightly golden, about 15 minutes; cool slightly. Slowly spread the preserves over the warm crust. Merge the reserved flour composition with the oats pinching with your fingers to form clumps. Sprinkle over the preserves and bake until golden, about 20 minutes. ReplaceMent to a wire rack to cool slightly; cut into 24 bars and serve warm.

Notes: Be sure to use preserves, not jelly. May be stored in an Airtight box up to 4 days or in the freezer for 1 month.

Per bar: 79 calories, 13 g carbs, 1 g protein, 2 Weight Watchers Points

Raspberry-Almond Bars

1 cup Touch of Butter Spread (by Kraft Foods)
1 cup packed brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp almond extract
1 1/2 cups quick-cook oats, uncooked
1 cup seedless red raspberry preserves
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees.

To toast almonds, spread out in a single layer on a baking sheet and heat in the oven until toasted.

Beat butter spread and sugar together until well blended. Add baking soda to the flour and stir to blend. Add the flour to the sugar mixture, mixing well. Blend in the almond extract. Stir in the oats until mixed well. Spread the composition onto the bottom of a greased 13 x 9-inch baking pan. Spread the preserves over the top of the composition to within 1/2-inch of the edges. Sprinkle the almonds over the preserves. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into 20 bars.

Enjoy!




Sunday, October 16, 2011

Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!

Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!


Sometimes you have to be inventive to get your children to eat fruit. You seldom have to persuade them to eat cookies. So why not bake up something extra that is wholesome for them and easy for you? Get them complex in baking. If they prefer, use other berries or fruits. Or add more nutrients and vitamins by adding a spice. Try 1/2 teaspoon of cinnamon or 1/4 teaspoon cardamom. ExperiMent with extracts. Use vanilla, coconut or a little peppermint, if you can't find a raspberry passage or don't want to run to the store.

Raspberry Drop Cookies

Heat oven to 375 degrees Fahrenheit and grease (or cover with parchMent paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.

Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract

Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries

Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.

This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the method or make two batches using a dissimilar fruit in each. Your child can mirror what you do. Excellent for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.

This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Form about 80-89 fat for each raspberry cookie, depending on the type of butter you use.

Friday, October 7, 2011

Raspberries - A garden Must

Raspberries - A garden Must


Many years ago I bought a house in Wisconsin with a huge backyard. Large areas were devoted to fruit trees, vegetables, flowers and my extra favorites like strawberries and raspberries. Growing raspberries has now come to be a must for any garden of mine. They taste great fresh or in desserts and are relatively easy to grow. My first perceive really sold me. Got lucky I guess and after a few years had to request friends over to pick them, just to keep up. Fresh raspberries in the grocery stores today cost an arm and a leg; so why not give them a try.

Raspberries are a type of bramble, like blackberries and are also known as "Cane berries" Raspberries are distinct from blackberries in that the fruit has a hollow core that remains on the plant when you pick the raspberry. The most common way of growing raspberries is in rows spaced 6 to 12 feet apart. Raspberries are wonderful for jam, to eat fresh, or to use in a range of desserts. Raspberries are a very healthy Food; they are high in Vitamin C and plainly have no fat, cholesterol or sodium.

Fruit - The key to obtaining good berries is to have good soil with even moisture when the berries are setting flower and fruit. A berry grows a cane the first year but doesn't yield fruit on it. The second year, this cane fruits and then dies. (not the plant, just the cane) This year should be good for picking and the following great, if all goes well.

Canes - Raspberry canes are of two types, primo canes and flori canes. Canes can grow quite long but ideally should be about 3 feet high. Put new canes 18-inches apart in the rows. In the early spring, you sacrifice the amount of canes to six in each quadrate foot. Do this by removing all the dead canes first - they will be brown and gray in color. The common recipe of pruning ever bearing raspberries is plainly to cut all of the canes down to about 1 inch from the ground. After the season is over, you just prune down the old canes that have died.

Soil for best growth - In many cases, these plants aren't fussy and will grow just fine in an average, well-drained garden soil. The site should have full exposure to sun, good Air circulation, and protection from cold in winter and well-drained soil. Before planting mix about 3 pounds of 10-10-10 or equivalent fertilizer per 100 quadrate feet of soil. This seems to give them a great start. Raspberries will grow and yield on many distinct types of soil but will be most effective on sandy loam soils well supplied with organic matter and plant nutrients. The soil should be well drained and have a pH of about 5. A mulch of straw, saw dust, or other suitable material can be very helpful for weed control, and soil moisture conservation in the raspberry plantings where soil drains well.

Raspberry Varieties - The most popular raspberries are red, but newer golden, black or purple varieties are also occasionally available. new breeding has resulted in varieties that are thorn less and upright - requiring no staking. Ever-bearing varieties yield fruit in the summer as well as the fall, while summer-bearing varieties only yield fruit in the summer. Raspberry plants can also be divided into categories by color; varieties may yield reddish fruit or fruit in shades of yellow/gold, purple, and black. Wild raspberries, which grow abundantly but are smaller in size, are similar in texture and flavor of both black and red varieties.

Purple raspberries are hybrids of red and black varieties. The black and purple varieties are grown mostly in the Eastern States. Raspberries grow well in cool, damp climates, and the red varieties, such as legacy and Malling Jewel, are the most generally sold, though you can also find black, yellow and golden types. suggested summer-bearing red raspberry varieties for the Midwest comprise Boyne, Liberty, HeriTAGe, Red Wing, and Latham. The best purple raspberry varieties are Brandywine and Royalty. There are also any yellow raspberry varieties (cultivars). Traditionally raspberries were a late summer crop, but with new technology, varieties and innovations, raspberries can be enjoyed nearly year-round.

Disease and Insects - Raspberries are affected by a wide range of diseases and insects, as are most cultivated plants. By buying from a local nursery or a regional mail-order supplier, you can purchase plants that are disease-free and reliably winter-hardy in your growing zone. To lessen the chances of disease, avoid growing raspberries on ground that has recently been growing a member of the Nightshade house (tomatoes, peppers, potatoes, eggplant), or where some other tree fruits or wild brambles have grown before. The raspberry must be kept free of weeds, watered when necessary, fertilized, pruned regularly, kept free of insect and disease pests, and in some cases, supported with a trellis.

The common diseases on raspberries are mosaic virus, orange rust, anthracnose, cane blight, spur blight, crown or cane gall, and verticillium wilt. It pays to seek out trees and shrubs that have some natural resistance to disease. They should be settled where there is good Air circulation so their leaves will dry quickly, since moisture helps spread disease. The most positive indication of illness of the disease is numerous purplish streaks that appear on the lower parts of infected canes. Dig out the diseased plants, along with roots, and dispose of them away from the planting site. Be sure to take off the pruned canes to avoid spreading diseases. Good air circulation is important in reducing damage from spring frosts, winter injury, and diseases.

Actually, the biggest qoute most home gardeners have in growing raspberries is the eventual invasion of cane diseases such as anthracnose and spur blight, which can severely damage a nice raspberry patch. But for me hardest part of growing raspberries is waiting for next spring when all those great, wonderful tasting berries arrive.