Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, July 29, 2013

Sarah's Raspberries


They're Sarah's raspberries
Her new old house has a raspberry patch
She picks quarts per day!
She sent us home with two quarts when we left
after Lucy was born

We ate some plain for breakfast
They are so sweet

But I decided to do something else with them
Raspberry Tea Bread
Which made a good nosh for afternoon tea


Blue and white, of course
All Spode Blue Italian



There is nothing like tea and cake


It's a great bread for tea
And a great bread for breakfast
It's full of raspberry flavor!


And our late summer breakfast room bouquet?
marrigolds and sage
in a small blue and white Asiatic Pheasants creamer

The recipe from one of my favorites -- Anna Pump.
From her original Loaves and Fishes cookbook
It calls for frozen raspberries in syrup
But I used fresh -- 1 1/2 cups fresh equal 10 oz. frozen
And I added a little sugar -- just a bit

RASPBERRY TEA BREAD

One 10 ounce package frozen raspberries, thawed
2 eggs
1/2 c. plus 2 T. vegetable oil
1 cup sugar
1 1/2 c. flour
1 t. cinnamon
1 t. baking soda

Preheat oven to 350

Puree the raspberries along with their syrup in your food processor fitted with a metal blade until smooth.   Strain and discard the seeds.

Place the eggs, oil, and sugar in the bowl of an electric mixer.    Mix at medium speed for about 3 minutes.    Add the raspberry puree and blend well.    Add the flour, cinnamon and baking soda and mix the batter for about 1 minute at low speed.    Scrape the dough into a buttered 9 by 5 inch loaf pan.    Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes.    Cool for 30 minutes, remove from pan, and cool completely on a wire rack.    Wrap tightly in plastic wrap.

Yields:   1 loaf

NOTE:   I like the fact that this can be made year round and is a simple bread to put together . . . and it goes so well with tea!



It's Tuesday and I'm joining:


Marty at A Stroll Thru Life for Inspire Me Tuesday
Sandi at Rose Chintz Cottage for Tea Time Tuesday
Bernideen for Tea In the Garden





13 comments:

Bernideen said...

What a great idea to use these raspberries! I am so pleased you shared this at Tea In The Garden. I love all your great baking recipes (as well as cooking)!

Tea in Texas said...

So glad you brought home the beautiful raspberries! The tea bread sounds and looks delicious. Hope you are enjoying your tea time in the afternoon. We still talk about your sweet town when we visited. Our son is now living back in Dallas and we are so happy about this. Have a great week!

Pam

Pondside said...

I don't think I've ever heard of Raspberry bread, but it certainly sounds delicious!

Sandi@ Rose Chintz Cottage said...

What a lovely looking tea bread, Martha. Fresh raspberries sound lovely in a bowl or baked up in your delicious looking bread. I swoon everytime I see your beautiful Spode laid out on the table. Thank you for joining me for tea and enjoy your Summer.

Blessings,
Sandi

marty (A Stroll Thru Life) said...

Oh this sounds soooooooooooo good. I really need to make some, my DH would love it. Thanks for the recipe and thanks for linking to Inspire Me. Hugs, Marty

Deb said...

Thanks for the recipe, Martha. It looks delish. Deb

Pat Cantwell said...

Martha,
This looks delicious, dear friend!
Raspberries are one of my favorite berries!!!
Thanks for sharing the recipe!!!
Fondly,
Pat

Southerncook said...

Lucky Sarah to have a raspberry patch. This recipe sounds really great and I must try it soon. Unfortunately I don't have a raspberry patch(wecan'tgrow them here) but can get some. I think using fresh raspberries is a better idea when they are in season but it's good to know that this recipe can be made year round. I'll book mark it in Anna's book.

Carolyn

Liz Hockamier said...

eeeew! :) I LOVE your Italian Blue Spode Teapot!
~Liz

Entertaining Women said...

I think that I've just decided how I'm going to use the two boxes of fresh raspberries sitting in my refrigerator. Thank you! Cherry Kay

kitty said...

I've made strawberry bread, Martha, but never this raspberry version. I'm a raspberry lover, too. I really need to find that Anna Pump cookbook, don't I? Is the Loaves and Fishes one your favorite?
Happy weekend!

Sharon said...

Raspberries are my favorite fruit and I can't wait to try this recipe.

Isn't your Dolly a Pembroke corgi?
I have two and they are wonderful dogs.

Would love to have you visit my blog. (Corgis In My Garden)

Sharon said...

Raspberries are my favorite fruit and I can't wait to try this recipe.

Isn't your Dolly a Pembroke corgi?
I have two and they are wonderful dogs.

Would love to have you visit my blog. (Corgis In My Garden)