Raspberry Orange Rolls

My son and daughter-in-love got me a new baking pan for Christmas. (If my son is anything like his father, he probably didn't know what he gifted me until I opened the package!) We all know I love cute baking pans and this pan is just adorable.  It came with a small spatula that says "bake it off". 

Well, of course getting this pan meant I had to  make some rolls! I had just made cinnamon rolls a few days earlier so wanted to do something different. I love, love, love any kind of berry so knew I had to try these raspberry rolls.  The addition of orange zest in the raspberry filling was just the right flavor combination.  I shared a pan of these rolls with my next-door neighbors and they got rave reviews.

I used frozen raspberries for two reasons.  One, it's not berry season and the ones in the produce section just didn't appeal to me.  Secondly, the frozen raspberries seem to hold their shape a little better, they don't get as mushy when baked. Either will work fine!

As with most breakfast yeast dough that I make, I assembled these rolls the night before and baked them the next morning. I prepared the dough and placed the sliced rolls in the pans. I wrapped them tightly with plastic wrap and placed in the refrigerator overnight.  In the morning I set out the dough to warm and rise until doubled in size, about 30-45 minutes before baking. This method works so well for me, I don't have to get up at the crack of dawn to have fresh homemade rolls!

I make most of my yeast dough in my Kitchenaid mixer, taking advantage of letting the dough hook do all the kneading for me.  If you don't have a big mixer, these rolls are very easy to make by hand.  Just knead them until you have a smooth dough that springs back when touched.

Raspberry Orange Rolls

Dough
1 cup lukewarm milk
1/4 cup  butter, melted
2 1/2 teaspoons active dry yeast
1 large egg
1/4 cup granulated sugar
1 teaspoon salt
3 1/2 cups all-purpose flour

Raspberry Filling
Zest of 1 orange
1/4 cup sugar
1 teaspoon cornstarch
10 ounces frozen raspberries

Glaze
1 cup confectioners sugar
2 tablespoons orange juice (or more to get good consistency)

For the dough, place lukewarm milk, melted butter, yeast, egg, sugar, and salt into the bowl of a stand mixer. Whisk until combined. Attach the dough hook, add the flour, and knead on low speed about 8 minutes, until smooth and elastic. (Alternatively, add flour and stir until the mixture begins to form a dough. Place the dough on a lightly floured surface and knead by hand until smooth and elastic, about 8 minutes).

Form the dough into a ball and place into a lightly greased bowl. Cover and allow the dough to rise in a warm environment until doubled in volume, about 1 hour.

On a lightly floured surface, roll out the dough into a 12 x 15-inch rectangle. Spread 2 tablespoons softened butter over dough.

For the filling, mix together the sugar and orange zest until fragrant ( I squish it together with my fingers). Mix in the cornstarch. Gently stir in the frozen raspberries.  Sprinkle raspberry mixture uniformly on the dough, leaving a 1-inch border around the edges. Starting lengthwise, roll the dough into a log shape. Trim off the ends and slice the roll into 12 evenly sized pieces. Place rolls into a buttered 9 x 13-inch pan. Cover and let rise until doubled, about 30-45 minutes.

Preheat oven to 375 degrees. Bake rolls for 20-25 minutes, or until golden brown.

To make the glaze, whisk together confectioners sugar and orange juice in a small bowl.  Add more orange juice, if necessary, to get a glaze consistency. Spread baked rolls with glaze using an off-set spatula while they are still warm.

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Raspberry-Lemon Meringue Tart

I think raspberries are probably my favorite berries.  I love raspberries and peaches together but a close second would be a raspberry-lemon combination. Lemon meringue pie is one of my favorites pies so I knew this tart would satisfy my sweet tooth.  What surprised me was how much my Hubbers loved it.  He ate 2 pieces for dessert and had another piece before bed! (He then rode 30 miles on his bike the next morning!) This pie may seem a little fussy as you have to make the crust, 2 fillings, and meringue.  The crust and raspberry filling can easily be made the day before to ease the work load.

The most prestigious drag race of the year falls on Labor Day.  I was tuned in to the live coverage as (1) drag racing is my passion and (2) we had local friends who were advancing in the rounds (one won the race!) So, my attention was split between the TV and making the tart crust.  I neglected to put the unbaked crust on a baking sheet.  When I removed it from the oven, the tart ring loosened and I was stuck holding a hot tart shell.  The ring burned my arm and the crust went crashing to the ground.  Argh!  I was frustrated and told my husband we were having hot fudge sundaes for dessert (we were having company over).  He told me he's seen me whip out pie dough in no time and the pie sounded good, so he convinced me to make another pie shell.  This time I remembered to place it on a baking sheet!  I'm glad he convinced me to keep going, we all enjoyed this pie!

Ooops!

Raspberry-Lemon Meringue Tart

1 unbaked pie dough disk, homemade or refrigerated (such as Pillsbury)

Raspberry Filling:
1 bag (12 oz.) frozen whole raspberries, thawed, reserve juice
1/4 cup sugar
2 tablespoons cornstarch

Lemon Filling:
1 cup sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
3 egg yolks, beaten
1 tablespoon grated lemon peel
1/3 cup fresh lemon juice
1 tablespoon butter

Meringue:
1/3 cup sugar
1 tablespoon cornstarch
1/3 cup water
3 egg whites
1/8 teaspoon salt

Preheat oven to 450 degrees.  Using a 9-inch tart pan with removable bottom or 9-inch glass pie plate (see note below), arrange pie dough in pan and flute edges. Bake for 10-15 minutes, until lightly browned.  Cool on cooling rack.

In a 2-quart saucepan, mix 1/4 cup sugar and 2 tablespoons cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup; gradually add raspberry mixture to sugar mixture. Cook over medium heat, stirring constantly, until thickened. Gently fold in raspberries.  Cool 10 minutes. Spread in crust.

To start on the meringue, mix 1/3 cup sugar and 1 tablespoon cornstarch in a 1-quart saucepan. Stir in 1/3 cup water; cook and stir over medium heat until thickened.  Cool completely by placing in freezer about 15 minutes.

In a 2-quart saucepan,, mix 1 cup sugar, 2 tablespoons cornstarch, the flour and salt. Gradually stir in 1 1/2 cups water, stirring until smooth. Heat to boiling over medium heat; cook and stir 1 minute longer.  Remove from heat. Quickly stir about 1/2 cup hot mixture into the beaten egg yolks; mix well.  Gradually stir egg mixture back into the hot mixture.  Stir in lemon peel and juice.  Cook over medium heat about 5 minutes, stirring constantly.  Remove from heat.  Add butter and stir until melted.  Let stand about 10 minutes (as you finish making the meringue).

Preheat oven to 350 degrees. In a medium bowl, beat egg whites and 1/8 teaspoon salt with electric mixer on high speed until soft peaks form. Add the cooled cornstarch mixture, beating on medium speed until stiff peaks form.

Carefully pour hot lemon filling over the raspberry mixture in crust. Gently spread meringue over filling.  Bake 20 to 25 minutes or until meringue is lightly browned. Cool 2 hours; refrigerate until serving time. Remove side of tart pan.

Note: My tart pan was very full and it started oozing over when I added the meringue.  I will use a pie pan the next time I make this. If you do use a tart pan, don't forget to put it on a baking sheet to bake!

Peach Melba Pie

Though we're having very warm days in the central California valley (we are having multiple days of 100+ degree temps, yikes!), I can feel summer coming to a close.  My grandchildren are back in school. My summer flowers are looking a little peaked, soon I will be pulling them and replacing them with fall/winter flowers.  The sunflowers are hanging their heads, the pomegranates and apples will soon be picked. Fresh-picked fruits and vegetables are disappearing, I find myself going to the produce stand often to get more of this year's crop before it's gone.  My favorite fruit stand has quit picking peaches but I snagged a small bag recently. I think the thing I miss most, when summer is gone, is the fresh produce.

I've always been fond of the peach and raspberry combination.  The most common type of this dessert combination is a peach melba; a dessert of vanilla ice cream, peaches and raspberry sauce.  Combining the fruits in a streusel-topped pie, served with a scoop of ice cream, is a great rendition of the classic dessert. It is probably my last peach pie of the season and we all enjoyed it!

Normally I do a basic streusel topping for an open-faced pie, a streusel with brown sugar, oatmeal, etc. This streusel topping intrigued me as it has powdered sugar and baking powder in it. The result is the topping is light and almost creamy when baked, it oozes into the top layer of the pie as it bakes, similar to a brulee topping. My family isn't a big fan of almonds in baked goods so I left them out. I would've liked it but have to please the masses! I served this after dinner to my parents and shared with my next-door neighbors.  There were no leftovers!

Peach Melba Pie

Pie dough disk for single-dough pie

Peach-Raspberry Filling

1/4 cup packed brown sugar
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon grated fresh lemon zest
1 teaspoon fresh lemon juice
2 pounds ripe peaches, halved, peeled, pitted and sliced about 1/2-inch thick
1 basket (pint) raspberries

Streusel Topping

1/2 cup powdered sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup sliced almonds, if desired

Roll out the dough on a lightly-floured work surface to about 12 inches in diameter.  Transfer the dough to a pie plate.  Trim the excess dough to about 1/2 inch, roll edge under and flute and crimp.  Refrigerate about 30 minutes.

Preheat the oven to 375 degrees.  Line the refrigerated pie shell with aluminum foil or parchment paper and fill with dried beans or pie weights. Bake 20 minutes, until the crust begins to brown slightly. Remove from the oven and cool completely.

To make the streusel, combine all the streusel ingredients, except the almonds, and mix with a rubber spatula until the mixture resembles crumbly cookie dough. Add the almonds and mix to combine; set aside.

Preheat the oven to 350 degrees with the rack set at the lower third of the oven. Mix the sugars, cornstarch, salt, lemon zest and juice.  Add the peaches and mix.  Gently sir in raspberries.

Add the fruit filling to the pre-baked pie shell.  Top with the almond streusel, sprinkling on a little at a time and covering the whole pie evenly. 

Bake on a foil or parchment-lined baking pan for 60 to 75 minutes, until the fruit starts to bubble around the sides.  Transfer the pie to a wire rack and let cool to room temperature before serving.

Raspberry Rhubarb Crostata

I'm always amazed at how many people have never eaten rhubarb.  My family had rhubarb desserts and sauces quite frequently. I look forward to the red stalks appearing at my local fruit stand each spring.  I keep saying I'm going to attempt to grow a rhubarb plant! As I was walking through the produce section of the grocery store I spied rhubarb on sale and bought a few stalks.  My initial intention was to make a crisp.  At the same time I bought raspberries as I was going to make my Hubbers raspberry popovers for breakfast.  Well, lo and behold, he had plans I didn't know about so I was faced with the dilemma of what to do with a basket of raspberries! I started searching recipes and found this crostata recipe from my favorite cookbook author, Ina Garten.  Problem solved as it uses both rhubarb and raspberries!

A crostata is basically a rustic pie baked on a sheet pan rather than in a pie pan. They are so easy to make, just roll out the dough, top it with filling, and fold the edges to form a border over the filling.  This pastry recipe makes enough for two crostatas.  Wrap the extra disc well and freeze for another time.

I will make this crostata again.  We had it for dessert one night (and I shared with my next-door neighbors) and breakfast the next (not any more calories than toast with jam is my excuse!)  Rhubarb can be a little tart but the sweet raspberries softens the tartness.  It's a delightful little dessert, especially with a scoop of vanilla ice cream!

Raspberry Rhubarb Crostata

For the Pastry (makes 2):

2 cups all-purpose flour
¼ cup granulated sugar
½ teaspoon kosher salt
½ pound (2 sticks) very cold unsalted butter, ½-inch-diced
¼ cup ice water

For the Filling (makes 1):

 

¼ cup cornstarch

4 cups (½-inch-thick) sliced fresh rhubarb (1¼ pounds)

6 ounces fresh raspberries

2/3 cup granulated sugar

1 teaspoon grated orange zest

¼ cup freshly squeezed orange juice

1 extra-large egg beaten with 1 tablespoon water, for egg wash

Turbinado or demerara sugar, such as Sugar in the Raw

 

For the pastry, place the flour, granulated sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and toss carefully with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button just until the dough comes together. Turn onto a well-floured board, cut in half, and form into two disks. Wrap and refrigerate for at least an hour. (If the dough is refrigerated for more than an hour, let it rest at room temperature for 15 minutes before rolling it out).

For the filling, place 3 tablespoons of water in small bowl, whisk in the cornstarch, and set aside. In a large heavy-bottomed saucepan, combine the rhubarb, raspberries, granulated sugar, orange zest, and orange juice. Cook over medium heat for 5 to 6 minutes, until some of the juices are released. Stir in the cornstarch, bring to a boil, lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until cool.

Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.

Roll the pastry into an 11- to 12-inch circle on a lightly floured surface and transfer to the prepared pan. Pile the raspberry rhubarb mixture onto the pastry, leaving a 1½-inch border all around. Fold the border up over the filling, pleating if necessary and pressing lightly. Brush the pastry with egg wash, sprinkle just the pastry with turbinado sugar, and bake for 30 to 35 minutes, until the pastry is browned and the filling is thickened. Cool for 30 minutes and serve warm or at room temperature.

Raspberry Rhubarb Almond Bars

I love raspberries (ok, I love every kind of berry!), rhubarb, and anything with almond paste in it.  Naturally, when I ran across this bar recipe, I knew I would have to make them.  What's not to love about a raspberry rhubarb jam nestled between layers of buttery, almond-flavored shortbread? They are so good!

 

 

The jam can be made ahead of time and kept refrigerated for up to 2 weeks.  I'm sure the jam would be good on toast or muffins, too. 

Like all bar recipes, this makes a lot of dessert.  They are great for potlucks and picnics.  I shared with neighbors and friends!

Raspberry Rhubarb Almond Bars

2 cups chopped (1/2-inch pieces) rhubarb (2 large stalks)
1 1/2 cups fresh raspberries
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon  juice

7 oz. almond paste
2 cups flour
1 cup powdered sugar
3/4 teaspoon salt
1 teaspoon baking powder
8 oz. (2 sticks) cold unsalted butter, cubed
1/2 teaspoon almond extract

Combine the rhubarb, raspberries, sugar, vanilla, and lemon juice in a medium saucepan over medium heat. Stir occasionally while it heats up and the sugar melts.  Once it comes to a simmer, lower the heat to medium-low and continue to cook the jam until the fruit breaks down, most of the liquid boils off, and it has a thick, jam-like texture (it will continue to thicken as it cools). Stir occasionally to avoid scorching. This should take 15-20 minutes.

Remove from heat and cool to room temperature before using. It can be made in advance and kept refrigerated for up to 2 weeks.

Preheat the oven to 350 degrees.  Line a 9x13-inch baking pan with foil, leaving an overhang on the ends.  Spray the foil with nonstick cooking spray.

Coarsely chop the almond paste into pieces and put it in a food processor.  Process in long pulses until almond paste is in fine crumbs, then remove it from the processor.

Place the flour, powdered sugar, salt, and baking powder in the processor, and pulse briefly to combine.  Add the cold cubed butter, and pulse in long pulses until the mixture is crumbly, but holds together if you press a ball of it between your fingers.  Add the almond paste crumbs and almond extract, and process in short bursts until it's well-mixed. (The dough will still be crumbly).

Separate out about 1 1/4 cups of the crust and set it aside for later.  Take the remaining crust mixture and press it into an even layer in the bottom of the prepared pan.  Bake the bottom crust for 15 minutes, until it is puffed and just starting to take on some color.

Spread the jam out into an even layer on the baked crust, and sprinkle the reserved crust mixture over the top (it will puff and spread as it bakes).

Bake the bars for an additional 30 minutes, until the filling is bubbling and the top crust is golden brown.  Remove from the oven and cool to room temperature.

Using the foil as handles, remove the bars from the pan and cut them into small squares. 

Bars can be kept in an airtight container in the refrigerator for up to a week.

(Recipe adapted from www.sugarhero.com).

Extra foil on the ends allows for easy removal of the cooked bars.

Panna Cotta With Peach-Raspberry Topping

I love panna cotta. It's a gelatin-based cream dessert, slightly firm, and it just melts in your mouth.  I've shared some panna cotta experiences a few times, with a New Year's Eve dinner and an excuse to buy a new silicone mold.

It's such an easy dessert to make.  As it's made the night before it's a delicious and impressive dessert to serve for company. No one will ever know it took less than 30 minutes to make!

One of my food board friends recently went to a cooking demonstration.  She commented on the peach panna cotta they had. I've been craving the dessert ever since.  So I took my favorite panna cotta recipe (The Barefoot Contessa) and made a peach and raspberry topping for it. Oh, my, it was delicious!  My husband had two helpings! 

Panna Cotta

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar

In a small bowl, sprinkle the gelatin on the 1 1/2 tablespoons of cold water.  Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds.  Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve.  Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6-8 ounce) ramekins or custard cups ** and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.

To serve, run a small knife around each dessert in the ramekin and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and top with peach-raspberry mixture.

**  I usually use silicone molds, they pop out quite easily.

Peach-Raspberry Topping

2 peaches, peeled and cut into small pieces
2 teaspoons sugar
1 teaspoon Grand Marnier liqueur
1/2 pint raspberries

Combine peaches, sugar and liqueur.  Let sit for 10 minutes for juices to develop.  Gently stir in the raspberries.

Don't throw away the used vanilla bean!  I keep a jar of vanilla sugar on my counter.  I add vanilla beans and sugar to it periodically.  I use this sugar for baking, making ice cream, any recipe that calls for sugar and vanilla.

Three-Berry Pocket Pies

A pocket pie, or turnover, is a small pie easily eaten with the hands; no need for a plate and fork.  They are great for lunches, picnics or anyplace you want to take a pie but not all the dishes and utensils!  Just like a regular-sized pie they can be sweet or savory, your imagination is the only limit.

Last year I bought this little pie mold. Until now it's sat in the drawer waiting to be used. My three granddaughters had their dance recital last Saturday.  It was held at an amphitheater in a local park so it's a very conducive setting for a picnic dinner. It was the perfect opportunity to try the pie mold. 

To save time I made a three-berry pie filling the day before.  The day of the recital I made the pie dough and baked the mini pies. The pie mold worked fantastic, I can see myself using this again and again!

One side of the pie mold is used to cut a circle of pie dough.  I ended up getting 3 circles per disc of dough (9-inch).  (As I had a group to feed I made enough dough to make 12 pies). The other side of the pie mold is what forms the turnover shape.  I lightly floured it and placed the circle of dough on it.  I added a few teaspoons of pie filling.  Then, using the handles on the mold, I squeezed it shut and the end result was a perfect little pie with crimped edges! I love little gadgets like this! My family was quite worried by how much I was enjoying this process but they enjoyed the pies!

Three-Berry Pie Filling

4 cups mixed berries, fresh or frozen (I used blueberries, boysenberries and raspberries)
1 cup sugar
1/4 cup corn starch
1/4 cup water
1 tablespoon butter

Combine cornstarch and water; set aside.

Combine berries and sugar in large pot, stir well.  Add cornstarch mixture.  Bring mixture to a boil over medium heat, stirring constantly, until thickened.  Remove from heat and add butter.  Let mixture cool before using. 

To make pocket pies, add 2-3 teaspoons filling to each pie round. Press mold together per instructions. Cut vents. Place on parchment-lined baking sheet.  If desired, glaze with a beaten egg and sprinkle with sugar.  Bake at 400 degrees for 20-25 minutes, until browned and filling is bubbly.


Oh, how I love fresh berries in the summer!




Ready for pie!



Peach and Raspberry Crisp

In the summer I love desserts using fresh fruit.  Peaches and raspberries have always been one of my favorite combinations.  This crisp doesn't disappoint. I've adapted it from Ina Garten's (The Barefoot Contessa) recipe. She uses orange zest in her version.  I prefer to let the peaches and raspberries stand on their own.

This crisp is so easy to put together. It's a great dessert when you have a crowd to feed.  The topping can be made ahead of time, and refrigerated, to save some prep time.  You can also make the crisp ahead of time and reheat.  I always try to time it so that it comes out of the oven about half an hour or so before we eat dinner. When it's time for dessert, the crisp is still warm but not so warm that you can't eat it.  It's especially good with a scoop of vanilla ice cream on top!



Peach and Raspberry Crisp

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plues 2 to 3 tablespoons all-purpose flour
1 pint raspberries
1/4 teaspoon salt
1 cup oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees.  Butter (or use cooking spray) the inside of a 9x13-inch baking dish.

Peel the peaches and slice them into thick wedges; place into a large bowl.  Add 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries.  Allow the mixture to sit for 5 minutes.  If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peach mixture into the baking dish and gently smooth the top.

For the topping, combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitter with a paddle attachment.  Mix on low speed until the butter is pea-sized and the mixture is crumbly (can be made ahead and refrigerated). Sprinkle evenly on top of the peaches and raspberries.  Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.