Blueberry and Raspberry Galettes with Pistachios

Red, white and blue.... perfect for 4th of July or anytime. These galettes come together easily with refrigerated pie crust.

Ingredients

16 ounces berries. I used 10 ounces blueberries and 6 ounces raspberries, but you could replace with your favorite combination of berries. Strawberries or blackberries would work well with this recipe too.
1/3 cup granulated sugar
1 Tablespoon cornstarch
2 tsp. lemon juice
1/4 tsp. salt
1 (14.1 ounce) packaged frozen pie crust
1/4 cup chopped, toasted, salted pistachios
1 egg
Turbinado sugar for sprinkling
Vanilla ice cream
Fresh chopped mint - optional

Instructions

Preheat oven to 435 degrees.  Allow pie crust to stand at room temperature to thaw.
Place large baking sheet in oven.
In bowl, combine berries, granulated sugar, cornstarch, lemon juice and salt.
Cut out four 8-inch rounds from pie crust. It will be necessary to combine and re-roll scraps of dough to make four rounds
Divide berry mixture among the pie crust rounds. Sprinkle evenly with pistachios.
Fold dough over berries, pleating edges as you go.
Top preheated baking sheet with parchment paper. Using a large spatula, transfer galettes to covered baking sheet.
Mix egg with 1 tsp water. Using pasty brush, brush egg on edges of dough. Sprinkle with turbinado sugar.
Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
Let stand 10 minutes before serving.
Sprinkle with fresh chopped  mint and serve with a scoop of vanilla ice cream.

Hint 1: Roll out any remaining small pieces of pie crust. Cut into 3-inch squares. Place a few berries and sprinkling of sugar on top. Brush edges with egg wash. Fold diagonally into triangles and make these mini-tarts along with the galettes.

Hint 2: Swap the berries for peaches as they come into season and trade the pistachios for pecans or walnuts.

This recipe was featured in the May 27, 2018 edition of The Denver Post.

Chocolate Raspberry Streusel Cake

Ingredients

For the Streusel:

3/4 cup flour
1 cup sugar
1 cup sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup softened unsalted butter

For the Cake

1 box chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup water
1/4 cup oil
4 eggs
2 cups fresh or frozen raspberries

For the Glaze

3/4 cup powdered sugar
1/4 teaspoon almond extract
3 - 4 teaspoons milk

Instructions

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

Prepare streusel by combining flour and remaining ingredients. Mix until crumbly. Set aside

In large bowl, combine all cake ingredient, except raspberries. Beat on low speed until moistened.
Beat two minutes at medium speed.  Pour batter into cake pan. Distribute raspberries evenly on top. Sprinkle with streusel mixtures.
Bake 55 - 60 minutes or until toothpick inserted in center comes out clean. Cool completely.

In small bowl, combine glaze ingredients, adding just enough milk to create a consistency that can be drizzled from a spoon. Drizzle over cake.

Oatmeal Raspberry Bars

Ingredients

2 1/2 cups quick cooking oatmeal
2 1/2 cups flour
Punch of salt
3/4 cup sugar
1 1/2 cups melted butter
1 1/2 teaspoon vanilla
1 12-ounce jar raspberry preserves of the best quality you can get
2 Tablespoons Chambord liqueur

Instructions

Preheat oven to 375 degrees
Grease a 9x13 inch pan.
Combine oats, flour and sugar in large bowl. Add melted butter and vanilla and stir until crumbly.
Put about 3 cups of the mixture into the greased pan and pat firmly to cover the bottom.
Stir together raspberry preserves and liqueur. Spread the jam mixture over the oatmeal mixture in the pan. Sprinkle with remaining oatmeal mixture and pat firmly to make the top even.
Bake 18 - 25 minutes or until top is brown.
Cool on wire rack and cut into bars.
Store in airtight container.

Mixed Berry Crisp

Ingredients

1 3/4 cup flour plus 1/3 cup flour
2 1/2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 3/4 sticks (14 Tablespoons) chilled butter, cut into pieces
1 1-pound bag frozen blueberries, thawed and drained
1 1-pound bag frozen raspberries, thawed and drained
1 1-pound bag frozen blackberries, thawed and drained
1 teaspoon vanilla


Instructions

Preheat oven to 375 degrees.
Butter and flour a 9x13 inch glass baking pan.
Blend 1 3/4 cup flour, 1 1/4 cup sugar, cinnamon and salt in food processor until just combined. Add pieces of butter. Pulse until moist clumps form. Press half of the mixture into the bottom of the baking pan.
Mix all berries, vanilla, 1/3 cup flour and 1 1/4 cup sugar in large bowl. Spoon over pressed mixture in pan. Sprinkle with remaining flour mixture on top.
Bake until topping is brown and cooked through - about 50 minutes.
Cool 15 minutes before serving.
Great with a scoop of cinnamon or vanilla ice cream on top.

Double Chocolate Raspberry Dessert Bars

I would call this the perfect dessert for Valentine's Day. With white and dark chocolate layers combined with raspberry jam, it looks and tastes delicious.

Ingredients

CRUST
1 cup flour
1/4 cup powdered sugar
1/2 cup butter

FILLING
1/2 cup raspberry jam
3 ounces cream cheese
2 Tablespoons milk
1 cup vanilla or white chocolate chips or 4 ounces white chocolate, melted

GLAZE
2 ounces semi-sweet dark chocolate
1 Tablespoon shortening

Instructions

Heat oven to 375 degrees.
In medium bowl, combine flour and powdered sugar.
Using a pastry blender, cut in butter until crumbly.
Press mixture in ungreased 9-inch square pan.
Bake for 15 minutes or until lightly browned.

Spread jam evenly over baked crust.

In small bowl, beat cream cheese and milk until smooth. Add melted white chocolate to cream cheese mixture. Beat until smooth.
Drop mixture by teaspoonfuls evenly over jam.
Carefully spread to coat the jam.
Refrigerate until set.

In small saucepan, over low heat, melt semi-sweet dark chocolate with shortening, stirring constantly. Spread over white chocolate layer. Cool completely.
Store in refrigerator.