âEventually everything connects.â – Charles Eames
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
This was a week of performances and end of trimester exams for our granddaughter. She will be ready to sleep all next week during spring break! It was also the week when I finished a beautiful vintage jigsaw puzzle by Battle Road. I loved how they so artfully recreated the image by Vincent Van Gogh… with high quality interesting, random cut puzzle pieces. It was challenging but also very satisfying.
RECIPE OF THE WEEK
There have been so many good raspberries on sale lately I decided to make a raspberry kuchen I had made during the pandemic… flavor was still wonderful.
RASPBERRY CUSTARD KUCHEN
CRUST
- 1 1/2 cups flour, divided
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 2 tablespoons heavy whipping cream
- 1/2 cup sugar
FILLING
- 3 cups fresh raspberries (two 6-ounce packages)
- 1 cup sugar
- 1 tablespoon all-purpose flour
- 2 large eggs, beaten
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
CRUST: In a bowl, combine 1 cup flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in cream, pat into the bottom of a greased 13 x 9 inch baking dish. Combine the sugar and remaining 1/2 cup flour; sprinkle over crust.
FILLING: Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
