It's Just Lunch

Hi guys! I'm still alive! I haven't posted anything in forever because I've been so busy with school and work, but I'm getting back on it today! If you hadn't noticed, I've missed the "It's Just Lunch" post three weeks in a row (yesterday being the third week), so I'm making up for it by posting one late, and giving you a lot of dessert recipes this coming week :)

So I started making my own dressing about a year ago and I will never go back! Homemade dressing is so much tastier than store bought. I actually have an entire Pinterest board for dressings.. I'm kind of addicted. Anyway, I made this Raspberry Vinaigrette a while ago when it was still raspberry season. It was gone quite quickly!

 I also have this really awesome dressing container that has recipes on the side of it as well! I got one as a going away gift from a dear friend at church and loved it so much I grabbed another one when I saw it at a yard sale!

Raspberry Vinaigrette (found here)
2 C Raspberry Jam (we made our own fresh but I suppose you can use store bought as well)
1/2 C Rice Wine Vinegar
1/4 C Olive Oil

Mix well and enjoy!

It's Just Lunch

 Although it doesn't look too delicious, it tastes incredible! I'm trying to get as much out of raspberry season as possible. It's super easy to make and it lasts a super long time! I put mine on waffles made from bisquick mix, but you can spread it on whatever you like. 

Raspberry Butter (found and adapted from this recipe)

About 1/2 C Fresh Raspberries

1/2 C Butter, room temperature

1/3 C Powdered Sugar

Blend the raspberries, butter, and powdered sugar together until thoroughly combined. Chill until firm and spread on waffles, toast, or pancakes. Enjoy!

Fresh Raspberry Sorbet

 It's raspberry season! My mom's absolute favorite fruit is raspberries, so when we went and picked bucketfuls the most natural thing to do would be to make raspberry sorbet, right?  I got the recipe from my new "Joy of Cooking" cookbook that my grandma sent me (she's pretty awesome)!

Fresh Raspberry Sorbet

2 t Unflavored Gelatin

1/4 C Cold Water

1 qt Fresh Raspberries

1/4 C Lemon Juice

1 1/3 C Water

3/4 C Sugar

2 Egg Whites

Chill your freezer bowl for at least 24 hours. Dissolve your gelatin in the 1/4 C cold water. Press the berries through a sieve (to remove seeds) and add the lemon juice. Boil 1 1/3 C water and sugar for 10 minutes. Add the gelatin to the hot syrup and dissolve. Cool and add berries. Chill for at least 1 hour. Pour the mixture into your freezer bowl attachment, add the 2 egg whites, and mix for 20-30 minutes.  Mine wasn't as firm as I like it after that time, but my freezer bowl was warming up so I transferred it into a freezer safe container and chilled it until firm. Enjoy!