100 days in cleveland

i'm trying to draw a picture of something i like about cleveland every day for 100 days.

prints available at juliaincleveland.etsy.com
juliaskuo@gmail.com
Day 72/100
Rosby’s Greenhouse and Raspberry Farm
I’ve been coming here for years to pick raspberries. It’s in Parma/Brooklyn Heights, so it’s a lot easier to get to than a lot of the farms that are further out on the east or west side. I’ve been making Rosby’s own raspberry coffee cake recipe every year with my fresh raspberries and making jam with the rest. I don’t think that recipe is in the Rosby store anymore, but luckily I still have it (and I’m making it tonight)! If you’re interested in trying the best coffee cake ever, here’s the recipe:
filling:3 cups fresh raspberries1 cup + 3 tsp sugar, divided1/4 cup cornstarch
cake:2 cups biscuit mix2/3 cup milk2 tablespoons vegetable oil 2 eggs
Topping:1 package (3.4 ounce) instant vanilla pudding mix1/2 cup sugar1/4 cup cold butter or margarineCombine  cornstarch and 1 cup of the sugar in a saucepan. Add raspberries. Bring  to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove  from heat and allow to cool.
In  a mixing bowl, combine biscuit mix, milk, eggs, oil, and remaining  sugar. Mix well. Spread two-thirds of the batter into greased 13x9x2  inch baking pan. Spread with raspberry mixture. Spoon remaining batter  over the top.For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter.Bake at 350 degrees for 35-40 minutes.Yield: 12 servings.
Raspberry season just started two weeks ago and will last all the way until Halloween, so you have plenty of time to spend an hour or two picking a few pints! Bug spray is recommended.

Day 72/100

Rosby’s Greenhouse and Raspberry Farm

I’ve been coming here for years to pick raspberries. It’s in Parma/Brooklyn Heights, so it’s a lot easier to get to than a lot of the farms that are further out on the east or west side. I’ve been making Rosby’s own raspberry coffee cake recipe every year with my fresh raspberries and making jam with the rest. I don’t think that recipe is in the Rosby store anymore, but luckily I still have it (and I’m making it tonight)! If you’re interested in trying the best coffee cake ever, here’s the recipe:

filling:
3 cups fresh raspberries
1 cup + 3 tsp sugar, divided
1/4 cup cornstarch

cake:
2 cups biscuit mix
2/3 cup milk
2 tablespoons vegetable oil
2 eggs

Topping:
1 package (3.4 ounce) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter or margarine

Combine cornstarch and 1 cup of the sugar in a saucepan. Add raspberries. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly. Remove from heat and allow to cool.

In a mixing bowl, combine biscuit mix, milk, eggs, oil, and remaining sugar. Mix well. Spread two-thirds of the batter into greased 13x9x2 inch baking pan. Spread with raspberry mixture. Spoon remaining batter over the top.

For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter.
Bake at 350 degrees for 35-40 minutes.
Yield: 12 servings.

Raspberry season just started two weeks ago and will last all the way until Halloween, so you have plenty of time to spend an hour or two picking a few pints! Bug spray is recommended.

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