​The rain we received was enough to revive my flowers and rhubarb! We only got 1/2 inch so hope we get more this week. My foxglove are in full bloom I love them, and the birds are keeping us busy refilling the feeders. Love the sunshine mornings and all of the activity in our back yard!  I often make a coconut impossible pie so I was anxious to try todays recipe, I liked it, hope you do too.
 
Impossible Rhubarb Pie
 
2 1/2 cups rhubarb, cut up
1 cup sugar
1/2 cup Bisquick
1 tsp. cinnamon
3/4 cup milk
2 eggs
2 Tablespoons butter, melted
1/4 tsp. nutmeg
 
Streusel topping:
2 Tablespoons firm butter
1/2 cup Bisquick
1/4 cup packed brown sugar
1/4 cup chopped nuts
 
Arrange rhubarb in a greased 9-inch pit plate. Mix remaining ingredients in a blender and blend for 2 minutes. Pour over rhubarb, let set for 5 minutes. Combine streusel ingredients and sprinkle over top. Bake at 375 degrees for 40 minutes or until a knife comes out clean. Serve warm or cool.
 
Have a great week!

​Such a welcome Mother’s day gift yesterday, when I observed three male Orioles at my ready and waiting grape jelly, oranges and nectar Oriole feeders! I have had them ready since May 1st, so far only Robins and finches had been visiting! A sure sign that spring is here, now if it would just warm up some! My Grandson Nik spent the afternoon with us yesterday, this week he leaves for a summer job in central North Dakota at a fish hatchery , one of his duties will to inspect boats that are entering or leaving the lake. He will be 8 hours from home so I doubt if he will be home much. I was grateful for his help in mulching my flowers. Pa Lloyd had shoulder surgery last week so has an arm in a sling for 6 weeks, I think he just wants to get out of doing dishes!! Anyway  it was a treat to have Nik with us, a real Mother’s day gift!
 
I love cooked onions so I get excited when I spot Vidalia onions in the grocery store. Today I am sharing a favorite recipe for cooked onions which by the way is a great topping for baked potatoes.
 
Roasted Parmesan creamed onions
 
3 sweet onions, peeled and thinly sliced
1 cup heavy cream
1/4 cup white wine
1/2 cup parmesan cheese, grated
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 tsp. garlic powder
1/4 tsp. cayenne, optional
Kosher salt and freshly ground pepper, to taste
 
Preheat oven to 375 degrees.
Spread onion rings out in a 9x13- inch baking dish, keeping rings and layers intact, then drizzle with olive oil and season generously with salt and pepper. Roast in oven for 15 minutes or until softened. Remove onions from oven and raise temperature to 450 degrees. Combine heavy cream, wine, butter, garlic butter and cayenne in a medium saucepan over medium heat and cook until butter is melted and bubbles form on the outside edge of cream. Pour over pre-roasted onions, sprinkling parmesan cheese over all the onions. Cover dish with aluminum foil and bake for another 20 minutes. Remove foil and cook for another 5-10 minutes, or until onions are caramelized and cheese is golden brown. Serve hot.
 
Have a great week and stay safe!