Raspberry Crunch for Retro #SundaySupper

Funny how food can take you back in time. So much so, that it seems my taste buds have a better memory than my mind does. Some good and some not so good.

Raspberry Crunch is definitely a good one. This recipe was handed down to me from Sir Sportsalot's grandmother many many years ago. She used to make it with cherry pie filling, I just happen to have a thing for raspberries. But when it comes right down to it, here's something about the crumbly cake topping that I just can't seem to get enough of.

I dunno if you've ever payed attention to what cake mix smells like before you bake it. Sweet, rich, enticing...demanding you to lick the bowl. But something happens in the oven and it changes. Maybe that's why cakes aren't my favorite dessert. They just don't taste the way the batter does.

Raspberry crunch fixes that.

This is one of the most simple recipes you'll find. It's versatile simply by changing the pie filling and has minimal ingredients. When I first started making it, I used a box of cake mix as instructed. However, you know how when something obvious just isn't noticed? Such as the ingredients in cake mix? There should only be a couple, yet if you were to look on the side of the box, there's a huge list of mostly unrecognizable ingredients.

My conscience began to nag me until I broke down and cried out for help. My buds on Facebook came to my rescue and introduced me to a wonderful Homemade Yellow Cake Mix recipe by iambaker.com. Basic ingredients, nothing too fancy...straight forward and delicious.

Raspberry Crunch

Printable Version

22 oz raspberry pie filling

1 cup plus 1 tablespoon flour

1 1/4 cup sugar

1 3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup melted butter

1 1/2 teaspoons vanilla extract

1/2 cup chopped pecans or walnuts (optional)

1/4 cup melted white chocolate (optional)

Preheat the oven to 350'F

Pour the pie filling in the bottom of a 9" square or round baking dish. Set aside.

In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt. Add the melted butter, vanilla and nuts, Stir until you have a crumbly texture. Sprinkle the crumbles evenly over the pie filling.

Bake for 40 - 50 minutes or until golden brown. 

Melt the white chocolate according to package instructions. (Please note that white chocolate does not melt the same as milk or dark chocolate). 

Drizzle over the top and let cool a bit before serving. 

Wish I had some ice cream right now. 

Since Sunday Supper is all about Retro food today, let your taste buds experience a blast from the past as you browse the these amazing, memory provoking recipes from decades ago. 

Bodacious Breakfasts and Appetizers:

• Classic Chex Party Mix from Peanut Butter and Peppers
• Healthy Green Goddess Dip from Bobbi's Kozy Kitchen
• Homemade Doughnuts from Cosmopolitan Cornbread

Made in the Shade Main Dishes:

• Bacon Wrapped Individual Meatloaf from The Girl In The Little Red Kitchen
• Chicken ala King from Recipes Food and Cooking
• Chicken Rice Casserole from Curious Cuisiniere
• Chicken in a Basket from Cindy's Recipes and Writings
• Chicken Parisienne from Carrie's Experimental Kitchen
• Chicken Pot Pie from Whole Food | Real Families
• Creamed Chipped Beef on Toast from FoodieTots
• Creamy Baked Pork Chops from Culinary Adventures with Camilla
• Individual Beef Wellingtons from Small Wallet, Big Appetite
• Mom's Chicken Pot Pie with Cheddar Biscuits from Simply Healthy Family
• Mom's Shepherd's Pie from Momma's Meals
• Ravioli di Magro from Manu's Menu
• Salisbury Steak with Onion Gravy from Webicurean
• Sweet and Sour Pork Meatballs from Palatable Pastime
• Tuna Noodle Casserole from Sew You Think You Can Cook
• Uptown Goulash from Family Foodie

Swell Side Dishes:

• Creamy Lime Gelatin Salad from Magnolia Days
• Harvard Beets from Take A Bite Out Of Boca
• Retro Crock Pot Crabby Soup from Seduction in the Kitchen
• Roasted Broccoli Cheese Casserole from NeighborFood
• Seven Layer Salad from Lifestyle Food Artistry
• Wedge Salad from Our Good Life

Dreamy Desserts:

• Bananas Foster from The Redhead Baker
• Creamsicle Jello Mold from Cupcakes & Kale Chips
• Frosty Chocolate Dream Bites from Wallflour Girl
• Hummingbird Cream Cheese Cookies from Dandelion Greens
• Jello Poke Cake from The Life and Loves of Grumpy's Honeybunch
• Mom's Heath Bar Cake from Kudos Kitchen by Renee
• Old Fashioned Banana Pudding from Pies and Plots
• One, Two, Three Jello from That Skinny Chick Can Bake
• Original Mayonnaise Chocolate Cake with No Cook Fudge Frosting from A Day in the Life on the Farm
• Pineapple Upside Down Cake from Eat, Drink and be Tracy
• Raspberry Crunch from Peaceful Cooking
• Tunnel of Fudge Cake from Hezzi-D's Books and Cooks

The Bee's Knees Beverages:

• Blood Orange Sidecar from Nosh My Way
• Crème de Menthe Parfait from Food Lust People Love
• Vanilla Bean Old Fashioned from The Texan New Yorker

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

White Bean and Basil Spread for #SundaySupper

It is a Bean-tastic Sunday and I've got a wonderfully easy, tasty and healthy spread for you that even a non-bean lover, like myself, would enjoy. I'm not saying I hate beans, but there are some that I really don't prefer. And there are some that are pretty darn good. I'm not sure if it's a texture thing or what but I have to say, I prefer bean spreads such as hummus and other dips over whole beans.

But...because beans are so good for you, being low in saturated fat, cholesterol and sodium and high in fiber, protein, folate, magnesium and iron, I do try to include them in my menu on occasion.

If I'm going to be honest, I must admit that beans are really versatile. They can go in soups and stews, salads, or just as a stand alone side. Why, they can even be an ingredient in a dessert (especially if you include the vanilla bean). Proof of this is in the line-up we have for you today, which you will find at the bottom.

I really love the combination of tomatoes and basil is this spread. They bring such a freshness to the palate that offsets the hardiness of the beans, while the olives have the supporting role of balance with their salty tang.

You will notice that the ingredients calls for the tomatoes to be seeded. Plum tomatoes have very few seeds and "juice" (which is also why they are preferred in salsas). If you don't remove the seeds for this spread, it will be too runny. So please, do not skip this simple step.

White Bean and Basil Spread

Recipe from: What Can I Bring by Anne Byrn

1 15 oz can great northern beans, drained
3 plum tomatoes, seeded and chopped, divided (about 1 1/2 cups)
1/3 cup pitted green olives, coarsely chopped
4 tablespoons extra virgin olive oil
1/4 chopped fresh basil, plus more to garnish
1 tablespoon minced garlic
1/4 cup crumbled feta cheese (I used a tomato and basil seasoned feta)
salt to taste, if needed
3 - 4 dozen toasted slices of french bread

Place the beans and garlic in a food processor and process until smooth. add 1 1/4 cups of the tomatoes (saving the rest to garnish with) olives, olive oil, and basil and pulse until everything is finely chopped but not completely smooth. Stir in some salt if needed.

This can be stored in the fridge for up to 2 days.

Just before serving, garnish with the cheese, remaining tomatoes and some basil. Serve with the toasted bread slices.

Beantastic Beginners:

• Avocado Hummus by Our Good Life
• Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
• Black Bean Chili Nachos by Brunch with Joy
• Chickpea Fries (Panisse) by Curious Cuisiniere
• Five Layer Greek Hummus Dip by Food Done Light
• Pizza Roasted Chickpeas by A Kitchen Hoor's Adventures
• Roasted Garlic and Black Pepper Hummus by Rants From My Crazy Kitchen
• White Bean and Basil Spread by Peaceful Cooking

Bean-a-rific Soups and Stews:

• Butternut Squash White Bean Soup by Magnolia Days
• Chickpea and Bean Soup by Momma's Meals
• Classic Cassoulet by Food Lust People Love
• Navy Bean & Kale Soup by An Appealing Plan
• Navy Bean Soup by The Messy Baker
• Slow Cooker Pork and Bean Stew by Nosh My Way
• Slow Cooker White Bean Kielbasa Stew by Cosmopolitan Cornbread
• Spicy Sausage, White Bean and Spinach Soup by Bobbi's Kozy Kitchen

Bean-a-licious Sides:

• Bean and Cornbread Salad by MealDiva
• Clams with Black Beans by A Day in the Life on the Farm
• Gluten Free Green Bean Casserole by Gluten Free Crumbley
• Gold Rush Baked Beans by Lifestyle Food Artistry
• Italian Beans and Greens by Simply Healthy Family
• Maple Brown Sugar Baked Beans by Carrie's Experimental Kitchen
• Pinto Beans With Cornbread Croutons by Nik Snacks
• Whiskey Bacon Baked Beans by Sew You Think You Can Cook

Incredi-bean Main Meals:

• Arugula Tomato and Beans Flatbread by Family Foodie
• Bean and Bacon Tacos by Jane's Adventures in Dinner
• Beefy Lima Bean Casserole by Cindy's Recipes and Writings
• Colombian Red beans - Frisoles Antioquenos by Palatable Pastime
• Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
• One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D's Books and Cooks
• Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
• Skillet Black Beans and Pork by Cooking Chat
• Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
• White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian

Amaze-beans Sweet Endings:

• Chocolate Covered Espresso Bean Bark by Love and Confections
• Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
• Flourless Mocha Brownies by That Skinny Chick Can Bake
• Gluten-Free Black Bean Brownies by Wallflour Girl
• Gluten-Free Donuts by NinjaBaker
• Pecan Praline Black Bean Brownies by Rhubarb and Honey
• Soy Awesome Cookies 2.0 by What Smells So Good?
• Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
• Sweet Bean Pie by Shockingly Delicious
• Vanilla Bean Creme Brulee by Noshing With The Nolands

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.