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Sunday, December 12, 2010

Quick Dessert for a Winter Night

The following recipe is a great one to keep available when you need to make a better than average dessert, either for the family or for drop in guests. I have made it with raspberries frozen from my garden, but it should work as well with frozen strawberries or peaches--the plain fruit, not sweetened or in syrup. I made it several times last winter and found it to be a nice reminder of the summer and all those wonderful fresh fruits we have then.

Why half a cake mix, and how?

This is one of those recipes that is best eaten soon after baking. Even this smaller size feeds six to eight, so I haven't seen the need for a larger cake.

Since this recipe uses the cake mix as just a crumble, there is a little room for approximation. Thus, I just dump the entire bag into a large measuring bowl, check the total amount (which is usually around 4 cups) and spoon half back into a glass canister. Cover the unused half tightly, label, and put back on the shelf or in the refrigerator for a later recipe.

The half that is left in the measuring bowl is then used for this recipe.

(In case you are wondering what you would ever do with the other half of the cake mix, look back at my January 23, 2009 post, http://frugalfastfun.blogspot.com/2009/01/yoghurt-and-cake-mix-bar-cookies.html, and you'll find another recipe using half a cake mix as well.)


5 Minute Raspberry Crisp

1 1/2 to 2 cups frozen raspberries, slightly thawed, including all juices
1/2 package yellow white cake mix
1/4 cup melted butter
1/4 c slivered almonds OR chopped walnuts
1 t cinnamon

Spread raspberries in a 7 X 11 cake pan.

Mix remaining ingredients together until crumbly. Spread over berries, pressing down slightly. Bake at 350 degrees for about 30 minutes, or until bubbly around the edges. You may want to cover for the first 15 minutes or so. Serve warm or cold, but best when still warm and topped with just a little ice cream or whipped cream.

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