Nesting

     It has cooled off in the Mitten and the urge to stock up yummy supplies for the winter has hit me hard. Last weekend we went to the Flint Farmer's Market and I bought some tomatoes which I cooked into spaghetti sauce and froze.  I also bought raspberries and blackberries, some of which somehow disappeared from my kitchen, but others made it into cobbler and others were cleaned and frozen. This weekend I bought pie pumpkins. I roasted them, mashed and pureed them, and put the pumpkin into freezer bags - 2 cups per bag, so that I can make pies this winter. There is also container with roasted pumpkin seeds, but I doubt those will last long. Next up, apples from the local orchard and then a freezer full of apple sauce for the winter.
     Doing all this reminded me that I owe a special someone in Kansas my recipe for Raspberry Razzle:

For those of us who love raspberries, this is the perfect side dish or dessert any time of the year.

1 Package Raspberry Jell-O

1 10 ounce package frozen raspberries or 1 cup fresh
1 cup sour cream
3/4 cups water

Combine all the ingredients in a medium saucepan over medium heat using a wire whisk. Bring to a boil. Pour into a pretty bowl or mold. Chill until set. For dessert, serve with a dollop of whipped cream. Yum.