Ann's Rhubarb and Strawberry Pie

 

3/4 cup sugar

1/2 teaspoon nutmeg

3 tablespoons all-purpose flour

1 tablespon butter, melted

2 eggs, well beaten

3 cups diced rhubarb

1 cup sliced strawberries

1 Regular pie crust - 9 inch

2 tablespoons turbinado sugar

    (this is raw sugar, can substitute brown sugar)

 

Preheat oven to 400F

Combine sugar, nutmeg & flour

Stir in melted butter

Add eggs & beat with a whisk until smooth

Place rhubarb & strawberries in piecrust

Pour egg mixture over top

Bake 10 minutes then reduce heat to 350F & bake 30 minutes

Sprinkle turbinado sugar on top while pie is warm

Serves 8

Ann's Stawberry Pie

Crust:

3/4 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup chopped pecans

2 tablespoons sugar

1/8 tablespoon salt

1/2 cup butter, melted

.

Filling:

3/4 cup sugar

2 tablespoons cornstarch

1 cup water

2 tablespoons light corn syrup

2 tablespoons strawberry gelatin

1 quart fresh strawberries

Whipped cream, optional

 .

Combine flour, oats, pecans, sugar and salt in bown, stir in the butter until blended

Press into bottom & sides of 9 in. pie plate.

Bake at 400 for 12-15 minutes or until lightly browned

Cool on wire rack

 .

Meanwhile:  combine sugar and cornstarch in saucepan

Gradually add water and corn syrup

Bring to boil over medium heat

Cook and stir for 2 minutes

Remove from heat, stir in gelatin until dissolved

Cool to room temperature

.

Arrange berries in crust

Carefully pour gelatin mixture over berries

Refrigerate for 2 hours or until set

Yield 6-8 servings

Jane's Irish Soda Bread

Irish Soda Bread Recipe:

4 cups of sifted flour
1/4 cup of sugar
1 teaspoon of salt
1 teaspoon of baking powder
1/4 pound of butter or margarine
2 cups of seedless raisins
1 1/2 cups of buttermilk
1 egg
1teaspoon of baking soda

Mix & sift flour, sugar, salt & baking powder. Cut butter or margrine with pastry blender
or use two knives until it resembles course meal. Stir in raisins. Combine buttermilk, egg
and baking soda until moistened.

Bake in greased 1qt pudding pan or casserol in moderate oven 375 degrees 45 to 50 minutes
until golden brown.

Bread may have a crack in the middle which can be normal.

I probably don't use 2 cups of raisins, judge for yourself how much you want to use.

HAPPY BAKING

JANE

Stephanie's

White Bean Dip with Rosemary Olive Oil

Ingredients

• 1/4 cup olive oil, divided
• 2 cloves garlic, peeled and minced
• 2 cans (15 oz. each) white beans (Great Northern, cannellini, or white kidney beans), drained and rinsed
• 2 tablespoons fresh lemon juice
• 2 teaspoons kosher salt (I skipped the salt for I figured the canned beans had enough salt already in them)
• 3 sprigs fresh rosemary, rinsed

Preparation

1. In a 10-inch frying pan over medium heat, stir half the olive oil and the 2 cloves garlic until fragrant, being careful not to brown garlic, about 1 minute. Pour the oil and garlic into a food processor. Wipe out the pan and set aside.

2. Add white beans, lemon juice, and salt to the food processor and whirl until smooth. Pour into a serving bowl.

3. Return the frying pan to medium heat and add the remaining 2 tablespoons olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and let cool 10 minutes.

4. Set the rosemary aside and drizzle the olive oil over the bean dip. Mince one teaspoon of the rosemary leaves and sprinkle over the dip.
Party short-cut: Use the white bean dip as the foundation for an abundant tray of store-bought snacks, including hummus and baba ghanoush, olive tapenade, carrot sticks, and other vegetables. Serve with breadsticks, pita chips, and a thinly sliced baguette.

Do-ahead tips: Make dip up to 2 days ahead. Store dip in an airtight container in the refrigerator. Bring dip to room temperature before serving. Prepare the rosemary oil right before serving.

Judy's Chocolate Cashew Crumb Bars

Chocolate Cashew Crumb Bars

2 sticks butter, softened

2 C all purpose flour

½ C granulated sugar

¼ t salt

2 C (12 oz pkg) semi-sweet morsels, divided

1- 14 oz can sweetened condensed milk

1 t vanilla

1 C chopped cashews, or nuts of your choice

Beat butter until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 C crumb mixture onto bottom of greased 13 x 9 inch baking pan; reserve remaining mixture. Bake in 350 degree oven 10 – 12 minutes.

Joy's Pumpkin Squares

Here is the recipe for the Pumpkin Cheesecake Squares

2/3 (18 oz pkg) refrigerated sugar cookie dough

1 10 oz. package of cinnamon chips ( I could not find so I used butterscotch chips)

3 (8 oz packages of cream cheese) softened, I used light

3/4 C sugar

1 tsp pumpkin pie spice

1 tsp vanilla

1 C canned pumpkin

3 eggs

Preheat oven to 350

Pat cookie dough into 9x13 inch baking dish to cover bottom and sprinkle evenly with chips. Bake in preheated oven until crust lightly browned 12-14 minutes

Meanwhile, beat together cream cheese, sugar, pumpkin pie spice, vanilla til smooth with electric beater. Beat in pumpkin and when combined beat in the eggs until mixture is smooth. Pour into baking dish and return to oven. Bake until center of mixture is set (30-35 minutes)

Cool until room temp, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.

printed from Allrecipes.com.

Creamy Cucumber Avocado Soup

Creamy Cucumber Avocado Soup

Shared by Joy Dunn

Ingredients

1 t olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
6-8 peeled, seeded and thinly sliced cucumbers, (I used a combination of English & regular)
1 quart of vegetable broth or chicken broth
1/2 teaspoon salt or more to taste
1/4 teaspoon freshly ground pepper
2 packages of quacamole dip ( 24oz each) I got this at Sam's club
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

Preparation

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add sliced cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add quacamole a package at a time and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt.. Refrigerate. Serve the soup chilled. Just before serving, garnish with chopped cucumber and more chopped parsley, and a dab of yogurt if desired.. add your own note

The quacamole dip really gives the soup its creaminess and flavor.