We picked raspberries a few weeks ago, on a beautiful sunny. 75-degree Saturday.  That night, the temperature fell to the high 20's and we had snow, so these were the last raspberries for the season.

O is very into cooking-- preferably his own recipes-- and he wanted not to share his raspberries with the rest of us.  So I used the other four pints we picked to make raspberry shortcake and smoothies, and he used his half-pint to make "Carrot-Raspberry Shortcake Stew."

For those of you brave souls, here's the recipe:

Carrot-Raspberry Shortcake Stew

1 half-pint raspberries

2 carrots, grated

1/4 each white and brown sugar

1 tsp cinnamon

Mix well and microwave for 2 minutes.  Let cool, and eat with cool whip.

• Post A Comment! • Send to a Friend!