Tuesday, August 2, 2011

Raspberry Bread and Cream Cheese Spread

Yesterday I was invited to help a sweet, older woman pick raspberries from a large patch with branches hanging heavy with beautiful, ripe deliciousness. The sky was overcast so even at mid-day, we could comfortably  pick to our hearts content.

My mind kept wandering to a quick bread recipe I hadn't seen for years in my highly organized tangled, chaotic mess of recipes. The moment I got home I began to franticly shuffle through stacks of random pieces of paper with hand scrawled recipes, newspaper clippings and reams of computer generated print outs. It is truly a miracle that I found it and even more so, that I had ALL the ingredients to make it!  

                           RASPBERRY BREAD AND CREAM CHEESE SPREAD         
3 c. flour
2 c. sugar
1 t. soda
1 t. cinnamon
1/2 t. nutmeg
1 (3oz.) pkg. red Jello
Stir together and make well in center. Set aside.

3 eggs
2 c. fresh raspberries
1 medium banana
3/4 c. oil
Puree together in blender. Stir into dry ingredients until combined. Pour batter into two greased and floured loaf pans. Bake at 375' for 45-50 minutes. Cool in pans on rack 10 minutes and then turn out onto rack and cool. Meanwhile, make spread.

8 oz. cream cheese
2 T. powdered sugar
3 T. berry juice
Combine until smooth and spread on a thick slice of bread!

As with most quick breads, it is better the next day, if it lasts that long! Look how pretty the batter is.
I took a slice to my neighbor but had to stop by the flowers and take another picture. Couldn't
 resist! Blessings to you~

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1 comment:

  1. Oh. My. Goodness.
    (Thanks; now my computer screen is all smudgy where I licked it...nice.)
    That looks incredibly good!!!
    Raspberries are just pretty, all by themselves, but when you mix them with cream cheese...