Sauerkraut Lesson

Ray is very proud of his sauerkraut.

Friends Ray and Trevor came over for coffee a few weeks ago and  invited to stay for lunch.

They sampled some of my homemade sauerkraut  so I told them I would give them a lesson

on sauerkraut making. Ray's smile says it all.....this is a happy man eagerly waiting for the sauerkraut to be ready for sampling....a wonderful student and friend.....next on the lesson list is baking bread.

I will have both Ray and Trevor in their kitchen up to their elbows in bread dough.

Raspberry Ricotta Cake.....my way to say 'Thank you'

Thank you....two simple words that are used to express gratitude, appreciation and so much more. Today it is a big thank you to my neighbor Denny.  Working on my Memory Garden that I created in my son Alix's name and now adding my Mother and Father's memories to this garden. I thought it needed a little something else to 'ground' and finish off the garden. I had a dream about a bridge and thus the plans began. Talking with Denny and going over a few ideas on the type of bridge I was wanting. The end result is beautiful and I call it 'The Bridge to the Other Side'. I will continue to plant trees and plants each year in their memory as it is so very healing and beautiful. I wanted to thank Denny for the beautiful work so I made a Raspberry Ricotta Cake with my berries from the garden. I hope you try this recipe....

Raspberry Ricotta Cake

The ingredients you will need.

The batter is mixed, the berries added, ready for the oven.

The cake is baked and cooled, ready to serve.

Beautiful, fragrant Raspberry Ricotta Cake, just drizzle with a bit of cream and enjoy.

Raspberry Ricotta Cake Recipe

1½ cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

¾ teaspoon kosher salt

3 large eggs

1½ cups ricotta

½ teaspoon vanilla extract

½ cup  butter, melted

1 cup frozen raspberries, divided

Preheat oven to 350°. Line a 9”-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.

Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

"Nothing is so strong as gentleness, and nothing is so gentle as true strength."

~ Ralph Sockman (1889-1970)