Raspberry Shrub

Raspberry Shrub

Shrub Summer Soda

Looking for a great, easy way to enjoy your U-Pick berries all summer long?  Dive in to the world of shrubbing!  Learn how to make a shrub and enjoy your blackberry and raspberry shrubs  in a summer soda or cocktail to keep you cool all summer long!

Don't forget to send us photos of your creations for us to share on our social media!

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Easy Classic Rugelach

Easy Classic Rugelach

Enjoy these easy to make,  raspberry jam filled pastries!

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Almond Shortbread Sandwich Cookies

Almond Shortbread Sandwich Cookies

Heidi's Almond Shortbread Sandwich Cookie Recipe

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Protein Omega Oatmeal Bowl

Protein Omega Oatmeal Bowl

Yields 2 Servings:

2 Tbsp Heidi's Raspberry Jam
1 C steel cut oats
4 C water
1 Tbsp flax seed meal
1 Tbsp chia seeds
1 Tbsp Almond butter
Fresh raspberries

Directions: Add water and oats and simmer in saucepan for 30 minutes until cooked. Add Heidi's Raspberry Jam, flax, chia, and berries. 

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Breakfast Raspberry Shortcake

Difficulty: Easy


Yield: 8 servings

List of Ingredients:


1/4 cup Heidi's Raspberry Jam
1 cup rolled oats(quick or old-fashioned, uncooked)

1 cup flour

1/ 4 cup sugar

1 Tbsp. baking powder 

1 tsp. grated lemon peel 

1/2 tsp. baking soda 

1/4 cup(1/2stick) margarine

2/3 cup buttermilk

1 8-oz. carton vanilla yogurt

Directions:
 Heat oven to 400 degrees. 
Lightly spray cookie sheet with no stick cooking spray or oil lightly. 
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly. 
Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes. 
Place on prepared cookie sheet. 
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown. 
Top with yogurt, raspberry jam and remaining 2 tablespoons sugar. 


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Cool Raspberry Soup

Cool Raspberry Soup

Cool off with this perfect blend of sweet and tangy Cool Raspberry Soup!  Perfect for dessert or a hot summer day.

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Raspberry Galette With Lemon Thyme Crust

Raspberry Galette With Lemon Thyme Crust

RASPBERRY GALETTE WITH LEMON THYME CRUST

This Raspberry Galette had its beginnings at a local raspberry farm, Heidi’s Organic Raspberry Farm in Los Lunas, New Mexico. The kids ate berries off the vines and filled their chubby little hands with fruit. Meanwhile , I plotted all of the ways I could use and preserve the ripe morsels in my kitchen.
As they filled their baskets in the hot morning sun, the kids learned a valuable lesson: Food tastes better when you work for it. There have never been sweeter berries than the ones they picked off those vines.
Many of the raspberries turned into jars of Raspberry Peach Jam and Raspberry Syrup. My favorite use of these hard earned berries, however, was this Raspberry Galette with Lemon Thyme Crust.
It didn’t last long.
The fresh raspberries, especially if you’ve picked them yourselves, really shine in a simple galette like this. The crust is my all time favorite galette crust recipe, flaky and crispy just the way it should be. This is going to be your favorite dessert this fall!
Raspberry Galette with Lemon Thyme Crust
Ingredients
  • 1¼ cup unbleached white flour
  • ¼ teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into pieces
  • ¼ cup plain Greek yogurt
  • ¼ cup ice cold water
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 3 sprigs fresh thyme
For the Filling
  • 2 cups fresh raspberries, washed and drained
  • ¼ cup sugar
  • 3 tablespoons flour
  • 3 tablespoons almond meal
  • fresh thyme
Glaze
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. In a smaller bowl, whisk together yogurt, water, and lemon juice, zest, and thyme. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball. Wrap in plastic and store in freezer for 20 minutes.
  2. To prepare filling, gently toss raspberries with sugar, flour, almond meal until well coated.
  3. To assemble galette, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  4. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the berry mixture evenly over dough. Sprinkle with a few leaves of thyme. Fold over the edges of dough, pleating to make it fit.
  5. Whisk together egg yolk and water. Brush over the crust and bake for 30 minutes or until berries are thick and bubbly and crust is golden brown.

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OLD FASHIONED RASPBERRY BARS - Adventures of a Gluten Free Mom