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
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