reds

These heirloom tomatoes are amazing. I can't get over how beautiful they are and how good they taste!



We picked some raspberries today. The kidlets don't love raspberries as much as I do so we just got two quarts. That was enough to make 6 jars of jam and have a bowl left over.


For dessert I used that bowl of rasapberries to make sugar cakes.

1/2 cup shortening
1 cup sugar
1/2 tsp salt
3 eggs
2 cups flour
2 tsp baking powder
1 cup milk
3/4 cup berries

Cream together the shortening, sugar and salt. Gradually stir in eggs one at a time. Add flour and baking powder. Add milk gradually and beat mixture for 60 strokes until dough is smooth and satiny. Carefully fold in berries. Spoon batter into well greased muffin pans. Bake at 400 degrees for 15 to 20 minutes.