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Any day now I’m expecting a phone call from one of my sisters who lives in St. Anthony Village, a suburb of Minneapolis. The conversation will go like this: “Hi, Al. Are the sunnies biting?” “Yup,” says Jul. Al says, “Good, what time shall I meet you in the north end of the Walmart parking lot to drop off the fish and pick up the berries?” How about tomorrow at 9. I’ll be there!

I never give her a chance to reply as it’s the same every year and has been for the past 10 years. Perhaps it’s not the same date but the time is always the same. We chat for a bit, then give each other a hug. “Thanks for the berries. They’ll be half eaten by the time I get home.” Sis says, “Can’t say the same about the fish!” We laugh and head for home. And that’s how I get my fresh raspberries every year.

Now, let’s get to recipes.

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This cake recipe has just four main ingredients in it. Make one for now and freeze one for later.

RASPBERRY UPSIDE-DOWN CAKE

1 regular size package white cake mix (not the pudding type - use a generic brand)

3 c. raspberries

1 c. sugar

1-1/3 c. whipping cream

Make cake mix according to package directions EXCEPT reduce water to one cup. Pour batter into two 9-inch, greased and floured pans (or you can use a 9x13). Sprinkle raspberries over batter, dividing between the two pans. Sprinkle with sugar. Pour cream over top.

Bake at 350 degrees one hour (for 9x13 pan bake 65 minutes).

Immediately invert onto flat plate or platter. If you like, dollop with whipped cream or topping and garnish with more berries. Serve a little warm. Makes two cakes, six servings each.

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Three simple seasonings, add to the flavor of this chicken dish.

RASPBERRY CHICKEN

1/2 t. dried thyme

1/2 t. rubbed sage

1/4 t. pepper

4 boneless-skinless chicken breast halves ( 1 lb.)

1/4 c. seedless raspberry jam

2 T. orange juice and red wine or cider vinegar

Combine seasonings, rub over chicken. Lightly brown chicken in a skillet coated with non-stick spray. Transfer to a 9-inch square baking dish coated with spray. Cover and bake at 375 degrees for 20-25 minutes or until juices run clear.

In a small saucepan, combine last three ingredients; bring to a boil; boil for 2 minutes. Pour over chicken when ready to serve. Pass any extra sauce. Makes four servings.

Just 3 grams fat, 73 mg cholesterol, 9 grams carbs and 174 calories in each serving.

NOTE: Pork chops may also be used.

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This is a delicious sauce to serve over ice cream, angel food cake, shortcake or waffles. You can also combine it with plain yogurt. A delicious summertime topping in the middle of winter.

FREEZER RASPBERRY SAUCE

3 c. mashed raspberries (fresh)

3 c. sugar (I use half sweetener and half sugar)

1 c. light corn syrup

1-3 oz. package liquid fruit pectin

2 T. lemon juice

4 c. whole raspberries

Combine first three ingredients in bowl; stir until well mixed. Let stand 10 minutes.

In a small bowl, combine pectin and lemon juice. Stir into fruit mixture; mix for three minutes to distribute pectin evenly. Add whole berries, stirring carefully to distribute fruit but leave berries whole.

Ladle into one pint freezer containers, seal and let stand at room temperature for 24 hours until partially set. Store in refrigerator up to three weeks or in the freezer for up to one year. Be sure to date the container. Thaw and stir before using. Makes 4 pints.

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If you need a quick and easy dessert, this is it. Pretty as well as yummy.

SWEET AND CREAMY

RASPBERRIES

1 pint fresh raspberries

half and half cream (about 1-1/2 pints)

powdered sugar

fresh mint for garnish if you wish–very pretty

Put berries in individual bowl (sherbet dishes work great). Refrigerate. Just before serving, pour cream over each serving. Sprinkle with sugar; garnish. Makes four servings.

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This recipe has nothing to do with raspberries but I saw it in a magazine and thought it sounded palate-pleasing as well as pretty.

QUICK ITALIAN-STYLE

VEGGIE SALAD

1 small head Romaine lettuce, torn

1 medium tomato, cut into 8 wedges

1/2 medium cuke, sliced

1 small red onion, chopped

1/2 c. cubed mozzarella cheese

1/4 c. sliced ripe olives

bottled Italian dressing (regular, lite or fat-free)

Toss first six ingredients in large salad bowl. When ready to serve, pour dressing over salad and toss lightly to coat. Makes four servings.

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Thought for the day: Happiness is a habit––cultivate it!

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