Kristina used to host Midweek Morsels every Wednesday, then she stopped. But I've noticed she started posting recipes every now and then, so I'm going to join back in occasionally.
I went raspberry picking this week and had a most wonderful time - the weather was hot and sunny, and you get to stand up while picking. Much more comfortable than strawberry picking. While fun to pick, I don't have many recipes that call for fresh raspberries. Raspberry jam is my favorite, but it's a lot of work and Kraft jam tastes great. Then I found this recipe from an old Taste of Home magazine. It's so easy and tasty, I'll be making this every year with fresh picked raspberries.
Raspberry Custard Kuchen
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour>
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
For topping, 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 chilled. Store in refrigerator.