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home : news : news June 24, 2016

7/24/2014 3:23:00 PM
Making summer sweeter

There are a lot of fruits that make summer sweeter and one of them is raspberries. For snacks, salads, sauces, desserts, jams and jellies, these berries can hardly be beat. The small, soft-textured fruit is among the most flavorful and fragrant. I don’t know which fruit has the best aroma. Is it strawberries, peaches, cherries, cantaloupe, nectarines or raspberries? The fresh fruits of summer are a part of almost all of our meals and on a scale of one to 10, all of them get about a 15. So it’s raspberries today.

6 c. fresh raspberries, divided
1 c. sugar
3 T. cornstarch
1/2 c. water
8 oz. cream cheese, softened (very soft)
1 c. whipped topping
1 c. powdered sugar
1-9 in. graham cracker crust

In a bowl, lightly mash two cups berries to make one cup. In a small saucepan, combine mashed berries, sugar, cornstarch and water. Bring to a boil, stirring constantly. Lower heat; cook and stir two minutes. Let cool completely. In a bowl beat cream cheese until fluffy; slowly beat in powdered sugar then whipped topping. Spread into graham cracker crust. Cover with remaining four cups raspberries. Pour cooled sauce over berries. Refrigerate 3-4 hours. Makes six servings.
Note: Blueberries or strawberries can be substituted for raspberries.


3 T. canola oil
2 T. raspberry vinegar
2 T. raspberry jam
1/8 t. pepper
8 c. packaged baby spinach or torn regular spinach
2 c. fresh raspberries, divided
4 T. slivered almonds, toasted, divided
1/2 c. thinly sliced onion, cutting slices in half
3 kiwi, peeled and sliced, cutting slices in half
1 c. seasoned salad croutons

In a jar with a tight fitting lid, combine first four ingredients; shake well. In a large salad bowl, gently combine spinach, 1 c. berries, 2 T. almonds and onion. Top with kiwi, croutons, remaining berries and almonds. Drizzle with dressing just before servings. Makes six servings.


1-1/2 c. whipping cream
1/4 c. sugar
3/4 t. vanilla
1-1/2 c. cold, cooked rice
3 drops red food coloring
1 c. fresh raspberries

In a mixing bowl, beat cream, sugar and vanilla until soft peaks form. Gently stir in rice, jam and food coloring. Refrigerate one hour. Spoon into serving dishes and garnish with berries.

3 c. sugar
2-2/3 c. peeled, finely chopped peaches
1-1/2 c. crushed raspberries
1-1/2 t. lemon juice

In a large kettle, combine all ingredients. Cook over low heat, stirring often, until sugar is dissolved and mixture is bubbly, about 10 minutes. Bring to a rolling boil; lower heat just enough to keep mixture boiling. Boil for 15 minutes, stirring constantly. Remove from heat, skim off foam. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Makes five half-pints.

Thought for the Day: Be bold in what you stand for and careful what you fall for.

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