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Ask and you shall receive (the recipe)!
The weather was too nice today to be in the kitchen cooking: low 70’s, blue sky, a gentle breeze and no bugs!! I spent all afternoon working in my flowers; some got moved, some got planted they all got their spring vitamins. All that’s left to do is mulch and that is going to wait a week or so just in case there are some lazy perennials that may still make an appearance! I have learned from experience that it’s best to have patience as some flowers take longer than others to appear! All of that exercise did perk up the appetite, which takes us back to the kitchen. A friend of mine requested a rhubarb muffin recipe. Sharon this one is for you! Combine: 3/4 cup sugar 1/2 cup oil 1 egg 1/2 cup buttermilk 1 tsp vanilla Mix together and add to above mixture: 1 1/2 cups flour 1/2 tsp soda 1/2 tsp salt Add: 1 cup finely chopped rhubarb Fill greased muffin tins 3/4 full and top with following mixture: 1/4 cup brown sugar 1/4 cup chopped nuts 1/2 tsp cinnamon Bake for 25-30 min at 350 degrees or until toothpick inserted into center comes out clean. Makes 12 muffins depends on how large you want them. Enjoy our long awaited warm weather!
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It's rhubarb season!
Early one morning, a couple of days ago, I was walking our puppy Maggie down our street when I spied some beautiful rhubarb growing along side a neighbor’s house. I couldn’t believe it was already so big! It made me hungry, so out came my recipe box! Mary Reed shared this dessert recipe some years ago when she still lived in town. Another friend that has moved, but left me with some delicious recipes. I think of her every time I stir up one of them! Crust: 2 cups flour 1 cup butter 1/2 cup powdered sugar, mix together and pat into a greased 9 x 13 inch pan, bake 20 minutes at 350 degrees. Filling: 5-6 cups cut up, raw rhubarb 4 eggs beaten until light 2 cups sugar 4 Tbsp flour 1 tsp Baking powder 1/2 tsp salt Beat these ingredients together and add rhubarb; pour over crust and sprinkle with cinnamon. Bake 1 hour at 350 degrees, cool, cut in squares and top with whipped cream or topping. Enjoy our spring weather and have a great week! A good potluck recipe!
If I remember right, I gave you a black bean/rice salad last year, but I have found another bean salad I like even better! I recently celebrated a birthday and my oldest son, Jason, gave me a subscription to a cooking magazine called ALLRECIPES. I told him how much I enjoyed it and he said, “It was one of those deals where if you subscribe for one, you get another one free...you got the free one!” Now that sort of took the wind out of my sails, but it’s the thought that counts! This bean salad comes from the first issue I received. So far, the magazine looks like it features many veggie, lighter, low calorie side recipes. I have never been crazy about beans/ legumes, but I know they are high in protein and good for you. This salad is like a meal in itself; it even helps me like eating beans. I think cooked rice would be a good addition, preferably brown rice if you want more fiber and a really healthy dish. You could adjust the seasonings to your liking. I made it like the recipe was written and am making it for the second time! A good potluck summer picnic recipe! Mexican Bean Salad: 1 (15 oz) can black beans, rinsed and drained 1 (15 oz) can kidney beans, rinsed and drained 1 (15 oz ) can cannellini beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 oz) package frozen corn, thawed 1 red onion, chopped 1/2 cup red-wine vinegar 1/2 cup olive oil 2 Tbsp fresh lime juice 1 Tbsp lemon juice 2 Tbsp sugar 1 Tbsp salt 1 clove garlic, crushed 1/2 cup chopped fresh cilantro 1/2 Tbsp ground cumin 1/2 Tbsp black pepper 1 dash hot pepper sauce 1/2 tsp chili powder In a large bowl, combine beans, bell peppers, corn and onion. In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce and chili powder. Pour dressing over the chopped veggies, mix well, chill thoroughly and serve cold. 1 1/4 cups = 334 calories. The beans absorb the dressing as the salad chills. This keeps in the fridge for several days. Have a great week! Lemony Mother’s Day Dessert!
Today’s recipe is one of my favorites and it’s perfect to serve on Mother’s Day! Some years ago our hospital had a coffee shop connected to their gift shop. The auxiliary ladies would feature homemade desserts and this lemon dessert was one of many that was on their menu. They were kind enough to share the recipe with me. I can’t remember who the lady was, but I have enjoyed this treat many times over the years. To me it looks like spring! Crust: 60 ritz crackers, crushed, mixed with 1/2 cup melted butter. Set aside 1/2 cup of crumbs and press rest into the bottom of a 9x13 inch pan. Bake for 10 minutes at 350 degrees, cool. Filling: 1/2 cup lemon juice 1 can sweetened condensed milk 12 oz cool whip 2 pkg. cook and serve lemon pudding mix pie filling Mix together lemon juice and sweetened condensed milk, stir until thickend, then fold in 1/2 container of cool whip and spread on baked crust; chill. Cook lemon pie filling according to package directions; cool. Spread on top of first layer then cover with remaining cool whip and sprinkle remaining cracker crumbs on top. Refrigerate until set. Happy Mother’s Day, and good luck to all of you fishermen!! |
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July 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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