Sure, it’s a silly name, but don’t let that stop you from trying raspberry boy bait. We adapted it from this recipe, substituting the blueberries for raspberries, since we had more than enough fresh ones on hand.

This cake, when it came out of the oven, smelled incredible. When we finally got to eat it, it tasted just as good. But really, We couldn’t get over how good it smelled. We should bottle and sell it; that’s sure to be a success!

For the cake:

• 2 cups plus 1 teaspoon all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 16 tablespoons (2 sticks) butter (unsalted), softened
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 cup buttermilk
• 1 cup raspberries

Topping:

• 1/2 cup raspberries
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees and grease a 13-by 9-inch baking pan.
2. Whisk two cups flour, baking powder, and salt together in medium bowl.
3. Beat butter and sugars until fluffy.
4. Add eggs, one at a time, beating until just incorporated.
5. Beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture.
6. Fold in raspberries gently. They’re very delicate
7. Spread batter into the pan.
8. For the topping, scatter berries over the top of the cake.
9. Mix the cinnamon and sugar together and sprinkle over the batter and raspberries.
10. Bake for 45-50 minutes, cool, and eat.

All of our berries sank to the bottom, but that didn’t take away from the deliciousness of the cake.

We mixed everything by hand, for lack of a better option, even though the original recipe (and the rest of the modern world) uses an electric mixer. This wasn’t so bad, though, compared to whipping 10 eggwhites to a stiff peak by hand.

Raspberry Boy Bait is a post from: The Kosher Foodies

What better to do on a day off from work than go berry picking? The farm near us had two options: red raspberries or black raspberries. We chose the reds; they were cheaper.

Six pounds of berries later we headed home, ready to use our brand new canning equipment.

It was surprisingly easy, considering it was our first time making jam.

Ingredients and equipment:

• Berries: 6 cups, mashed
• Sugar: 6 cups
• Pectin (we used surejell): 1 package, or 1.75 oz.
• Ball jars with lids and rings
• Lid lifter (a magnet to lift lids out of the hot water)
• Jar tongs
• Jar funnel
• A big pot (for the jam)
• A smaller pot (for the lids)
• A canner (but we just used another big pot)

1. Wash the berries.
2. Sterilize jars (just the glass part). We used the dishwasher, minus the soap.
3. Heat the lids (without boiling them) in a pot of water.
4. Mix the pectin with 1/4 cup of the sugar and cook the mixture with the fruit until it comes to a full boil. Stir often, making sure it doesn’t burn.
5. Add the rest of the sugar.That’s all it takes to make jam; now it’s time to preserve it:
6. Fill the jars, seal them, and let them sit in a pot of boiling water for five minutes, until the lids pop in.

The whole process took less than two hours and yielded nine jars of jam.

We still had a lot of leftover berries…

Hand-Picked Raspberry Jam is a post from: The Kosher Foodies