flashback to last november

 I am in full Thanksgiving mode tonight, and so I looked back on the photos we took last November.  We had a 2-month-old, and he was (and still is!) the apple of our eyes.

We went to the town that Steve’s parents and my parents live, and we had a very nice, low-key Thanksgiving.  Our Ivy girl was really sick that week, and that was super hard.  She had re-injured an old injury by running full speed into a glass door.  She had a difficult time bouncing back from that.  And we are thankful that she has recovered so well in the past year!

I can’t wait for the second Thanksgiving with this cute little guy!

raspberry custard kuchen

My Aunt Meg made us this amazing Raspberry Custard Kuchen (pronounced koo-kin) dessert a few summers ago, and I was so impressed with how fresh and delicious it is! You can tell that it's made from scratch, and the crust tastes like the most amazing pie crust you've ever had. The topping is creamy and soft with a burst of raspberry flavor. It's one of my favorite summer desserts, especially when it's served a la mode!

Ingredients:

1  1/2 cups flour, divided

1/2 teaspoon salt

1/2 cup butter (1 stick)

2 Tablespoons whipping cream

1/2 cup sugar

3 cups fresh raspberries (I used a 12 ounce container)

For the topping:

1 cup sugar

1 Tablespoon flour

2 eggs, beaten

1 cup whipping cream

1 teaspoon vanilla extract

Directions:

Preheat the oven to 375 degrees.

In a bowl, combine 1 cup flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in whipping cream, and pat into a greased 13x9 inch baking pan.

Combine the sugar and remaining flour and sprinkle over the crust. 

Arrange raspberries over the crust.

For the topping, combine sugar and flour. Stir in eggs, whipping cream, and vanilla. Pour over the berries.

Bake for 40-45 minutes or until lightly browned. Serve warm, or chilled. (It's delicious with a scoop of vanilla on top!)

Store in the refrigerator. Enjoy!