Warmer days are right around the corner, even if it doesn't feel like it every day (especially in the morning!) but we're already looking forward to spring's sunshine, fresh flowers and yummy recipes from the kitchen. Whether it's warmed up yet in your neighborhood or not, cooking with a spring flair will surely put you in a warmer state of mind.
So tell us...
What are YOUR favorite SPRINGTIME recipes?
Share 'em all in today's Recipe Round-Up!
This pretty pie is always a hit at potlucks and the fresh & fruity flavor is delicious any day of the week.
Raspberry Custard Pie
Published in our new cookbook, 101 Blue-Ribbon Desserts, this recipe was shared with us by Sarah Swanson from Noblesville, Indiana.
2 eggs beaten
8-oz. container sour cream
1-1/2 to 2 c. fresh raspberries
1 c. sugar
1 T. all-purpose flour
1/2 t. salt
9-inch pie crust, unbaked
Whisk together eggs and sour cream in a large bowl; set aside. In a separate bowl, combine raspberries, sugar, flour and salt; toss lightly. Add berry mixture to sour cream mixture; mix well and pour into unbaked crust. Bake at 350 degrees for 45 minutes, until firm and golden. Cool completely. Serves 6 to 8.
Click here to get a printable version of this recipe.
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