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Recipe Lookout!6/26/2018 I’m always on the lookout for new recipes to share with you. A couple of weeks ago we attended a high school graduation reception for our great nephew Tristan Rabbe. A pretty fluffy delicious fruit dish was served. I was able to track down the recipe. Tristan’s Aunt Sandy Anderson had made it for the reception, one recipe serves 12 and she made enough for over 100 guests, a real labor of love! Thank you Sandy for sharing the recipe! She said it is best made the same day you are going to use it, I think it would be great to use for a brunch, or you could use it as a dessert. I hope that you will enjoy it too!
Berry Fluff 1 8 oz. pkg. cream cheese, softened 1/2 cup sugar, or a little less if your fruit is sweet 8 oz. cool whip 3 cups strawberries, quartered 1 cup black berries, halved if large 1 cup raspberries 1 cup blueberries Beat cream cheese, until fluffy, beat in sugar, then fold in cool whip. Fold in berries and chill until serving. After you rinse the berries dry them on paper towels. If you want a pink color stir after the strawberries are added. This was served in individual clear plastic cups. For a family you could put it in a glass bowl. Have a great week!
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The Season For Salads6/20/2018 Let’s have sunshine!
This hot, humid weather certainly calls for salads! I love salads and can make a meal out of most of them, Pa Lloyd not so much! I have pretty well kept indoors this week and remembering this past winter try not to complain about the hot weather! Todays recipe comes from face book, it will keep 3-4 days in the refrigerator, I hope that you like it too! Greek Salad 1 20 oz. pkg. refrigerated cheese tortellini 1 1/2 cups grape tomatoes, halved 1 large cucumber, peeled and cubed 1 cup kalamata or black olives, chopped 1/2 red onion, chopped 3/4 cup crumbled feta cheese Dressing: 1/4 cup olive oil 3 Tablespoons red wine vinegar 1 clove minced garlic 1/2 tsp. dried oregano Whisk together dressing ingredients and add to prepared salad ingredients, refrigerate until serving. Stay cool and have a great week!
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Another Rhubarb Recipe!6/12/2018 Today I spent most of the day doing much needed weeding in my flowers. Nowadays it takes me much longer because I need frequent time outs in my lawn chair! I’m stiff and sore but have a real feeling of accomplishment and satisfaction. Now I can relax in my lawn chair and admire my efforts.
I tried a new rhubarb dessert recipe yesterday. I liked it because it made a 9x9 inch pan which is more manageable for the two of us. Actually our Granddaughter, Samantha her husband Justin and Miss Lydia were here for dinner. Even 15 month old Lydia enjoyed it, she’s a super eater! I found this recipe on Facebook it rated 5 stars. Old Fashioned Rhubarb Pudding Cake 2 cups chopped rhubarb 1 3/4 cup sugar, divided 3 tablespoons butter, softened 1 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1 cup flour 1 tablespoon cornstarch 2/3 cup boiling water Cover the bottom of a 8 or 9 inch greased square pan with rhubarb. Mix 3/4 cup cup sugar, butter, baking powder, salt, extracts, milk and flour together. (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch, sprinkle over mixture in pan. Pour boiling water over the top. Bake at 375 degrees for 45 minutes, a little longer for gluten free flours, yield 9 servings. I did use King Arthur gluten free flour blend, which worked great. I served slightly warm with whipped topping, ice cream would be good too. Have a great week!
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The Rhubarb is Ready!6/5/2018 It seems like my rhubarb was just coming up and suddenly its more than ready to use! The next couple of weeks I will be sharing a couple of my favorite rhubarb recipes. It always hits the spot this time of year! Today’s recipe comes from the Taste of Home magazine. I hope that you enjoy it.
Rhubarb Sour cream Coffee Cake 3/4 cup butter, softened 1 1/2 cups sugar 3 large eggs, room temperature 1 1/2 tsp. vanilla 3 cups all purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 cup sour cream 3 cups chopped fresh rhubarb Topping 1/2 cup packed brown sugar 1/4 cup all-purpose flour 1 tsp. ground cinnamon 1/4 cup cold butter Cream butter and sugar until fluffy, add eggs, one at a time beating after each addition, add vanilla, mix. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Fold in rhubarb, spread in greased 9x13 inch baking pan. For topping, combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs, sprinkle over batter. Bake at 350 degrees until a toothpick inserted in center comes out clean 45-50 minutes, cool. Have a great week! |
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