Archive for Desserts

Berry Delicious

My mom and Grandma Mary love to garden. Whether it is flowers, veggies, or fruit, they both have green thumbs. We happened to arrive in Iowa at the perfect time…raspberry time! Mom and grandma’s raspberry bushes were bursting with sweet, red, plump, fresh raspberries. I absolutely love those berries, fresh off the vine, in jam on toast, over ice cream, and in desserts. raspberries on the vine


bowl of berries

While we were in Iowa a few years ago, my mom made a raspberry buckle using the raspberries she froze from her garden, and we all really enjoyed it. After seeing her huge crop of raspberries, I knew I had to make this recipe using her garden fresh berries.

pan of berries

Raspberry Buckle

• 1 stick of butter (1/2 cup)

• 1 cup of granulated sugar

• 1 cup of flour (spooned and leveled)

• ½ teaspoon salt

• ½ teaspoon baking powder

• 2 ¾ cups of raspberries (2 containers ½ pint each)

• Confectioner’s sugar for dusting (optional)

• Whipped cream (optional)


Preheat the oven to 350 degrees. Butter a 2 quart oval or square baking dish. In a large mixing bowl, cream butter and sugar, until fluffy. Add eggs one at a time, beating after each addition to combine. In another bowl whisk together your dry ingredients (flour, salt, baking powder). With mixer on gradually add the flour mixture until well incorporated.

Spread batter in pan. Scatter the raspberries on top. Bake for about 45-50 minutes, until the top is golden brown.


Let me tell you, this dessert is amazing! You have the sweetness of the cake and the tartness of the raspberries, it is incredibly delicious. Mom says her favorite way to enjoy it is right out of the oven with some whipped cream on top. I completely agree, however it is still very tasty eaten out of the pan the next morning!

 I would have to say that this Raspberry is off the charts and it is my #1 summer dessert. 

 What is your favorite summer dessert?

Garden Fresh Rhubarb

This year we decided to take a vacation to my home state of Iowa, to visit the family, relax, and hopefully enjoy the cooler weather. We went up to The Cities (Minneapolis-St. Paul) to visit my sister and went to an amazing farmers market. We ate locally grown sweet corn, veggies and fruit from my mom’s and Grandma Mary’s garden, caramel puff corn from Grandma Bernice and extra squeaky cheese curds from Wisconsin. After more than 3,000 miles, and at least a 34 hour drive (it is about 17 hours one way), I think I am all rested up.

rhubarb stalks

chopped rhubarb

One of the great parts of visiting Iowa,  is that I get to eat and make some of my favorite family recipes.  One of my favorite summer foods is tangy, tart, rhubarb.  Rhubarb is something my mom and Grandma Mary both grow in their gardens. Fresh rhubarb is always a staple in our desserts and jams in the summer. For one of our many family meals, I decided to make my Grandma Mary’s quick rhubarb dessert. This is by far one of the easiest recipes ever! My mom and Grandma Mary have been making this dessert every summer for as long as I can remember. My favorite way to eat this quick rhubarb dessert is warm with vanilla ice cream.



Quick Rhubarb Dessert

• 3 ½ – 4 cups of chopped rhubarb

• 1 cup of sugar

• 1 box of a 2 layer white cake mix –dry (make sure you get the no pudding added mix)

• 1/3 cup melted butter

• 3 oz box of dry strawberry Jello

• 1 cup of hot water


Layer all of the ingredients in order given, in an 11 x 13 pan. Bake at 350 degrees for 45 minutes.


There you have it, a no muss, no fuss Quick Rhubarb Dessert. Enjoy!