{Country Style Candied Ham}
1 cup honey
These are 2 of my FavOriTe Berry DeSsErTs! One a Cake & One a Custard. I figure that way you have 2 of the 3 bases covered... the 3rd of course being ChOcoLaTe!
Raspberry Buckle {Everyday Food}
InGreDieNtS
1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream (optional)
DiRecTiOnS
Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 60 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.
SeRvEs 6
InGrEdiEnTs
1 pint heavy heavy whipping cream
1 TBSP Knox gelatin
1 cup sugar
1 pint sour cream
Combine whipping cream, gelatin & sugar in top of a double boiler(fancy way to say-a bowl on the top of a pot of boiling water). Cook over medium heat, stirring occasionally. Heat until all is dissolved. Remove from heat & let cool. Add sour cream & pour into buttered molds. Chill in refrigerator until firm.
Raspberry Sauce
1 (10-ounce) box Birds Eye frozen raspberries
1 TBSP cornstarch
1 tsp lemon juice
2 teaspoons sugar
Thaw & separate berries from juice, save berries. Put juice in saucepan with sugar, cornstarch & lemon juice; heat until thickened. Add berries back to sauce; cool. Unmold Creams & drizzle with berry sauce.
MaKeS~ 10 :1/4 cup molds
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