I love rhubarb!  Doesn’t everyone?!  This gluten-free recipe has been my “go to” dessert this past summer.  I prepared it with fresh rhubarb just as directed but also tried it with frozen rhubarb.  Both ways were delicious!

PS  I found frozen rhubarb and gluten-free ginger cookies at Sprouts.

Source: Strawberry, Rhubarb, and Ginger Crisp Recipe | MyRecipes.com

Fresh Fruit Tart Recipe

July 28, 2013

Need a dessert that’s yummy but easy to make?  This fresh fruit tart looks and tastes “fancy” but it truly is easy.  I made this recipe twice in the past week and I only wish that I had taken a photo.  Next time!

Fresh Fruit Tart Recipe : Paula Deen : Recipes : Food Network.

Strawberry Scones

July 17, 2013

A friend at church recently asked for the recipe to these fabulous scones.  Easy to make and even enticing enough for Blake to indulge in, give this recipe a try!  They will become a regular on your breakfast/brunch menu.

 

Confessions of a Tart: Strawberry Scones.

 

I like to divide the dough in half and make smaller scones.  Also, I frost them with a lemon glaze…

1 cup powered sugar

1/2 tbsp melted butter

1/2 tbsp milk (I have skipped this!)

fresh lemon juice-enough to get the consistency that you want

Rhubarb Shortcakes

April 17, 2013

Who likes rhubarb?  I do!  I do!  This recipe was easy to make with a do-ahead option which I love.  I made it last week for friends and all I had to do that night was whip the cream.  Rhubarb doesn’t seem to be in season for very long so try to make it when you see it in the produce department.  Typically that will be mid-to-late spring (April/May).

Rhubarb Shortcakes Recipe at Epicurious.com.

This family favorite, celebration cookie has stood the test of time.  I originally found it in my Betty Crocker’s Cookie Book that I received as a bridal shower gift over 35 years ago!  Over the years it has become the “Cross Cookie” recipe after all of the baptisms, first Communions and confirmations that they been baked for.  They have also been been made into hearts for engagements, numbers for graduations and assorted Christmas and holiday shapes.  The key to success is do not roll the dough too thin, thicker is better.  Also, do not over cook them.  It may take a couple of tries to get them just the way you like but the effort is worthwhile.  I always use butter, not margarine. in the cookies and the frosting.  My favorite frosting is printed on the box of the C & H powdered sugar.  I don’t recommend canned frosting.  You’ve gone through the effort to make the cookies, finish them up with this simple but creamy and delicious homemade buttercream frosting!

Sugar Cookies Recipe from Betty Crocker.

Buttercream Frosting | C&H Sugar.

English Toffee

December 15, 2012

All I can say about this sweet confection is, “I dare you to have just one piece!”  It’s addicting!!  I have given many gift bags of this toffee and still get requests for it.

2 cubes Butter

1 1/2 cube Imperial Margarine

2 cups Sugar

1 1/2 cups chopped Almonds (divided)

1 large 7 oz. Hershey Milk Chocolate Bar

Candy Thermometer

Melt butter and margarine in heavy sauce pan over a medium heat.  Add sugar and boil 5 minutes, stirring constantly.  Add 1 cup coarsely chopped blanched almonds and continue to cook and stir until caramel brown, 300 degrees on the candy thermometer.  Pour onto large, well buttered cookie sheet or jelly roll pan.  Beware, this 300 degree candy is extremely hot!  Be careful working with it and DO NOT try to taste test it! As soon as the toffee stops spreading, I like to help it spread out by rocking pan back and forth, break up candy bar and drop onto toffee.  Give the chocolate a minute or two to melt and gently spread all over with a frosting spreader.  Immediately sprinkle remaining 1/2 cup almonds over chocolate.  Let cool and dry for several hours before breaking into desired size pieces.  I like to buy the big bag of whole almonds at Costco and chop them myself.  Also, when the chocolate is wet it looks shiny.  After a few hours it will dry and have a flat look.

Yum Yum Bars

December 9, 2012

Here is a holiday oldie but goodie, requested by Aunt Pam.  True to their name, these bars are yummy!

Crust:       1/2 Cup Margarine                 1/2 Cup Sugar

1/2 Cup Cornstarch                2 Cups Flour

Filling:     4 Eggs                                        4 tbl. Flour

1/2 tsp. baking powder        1 lb. Chopped Walnuts

2 tsp. Vanilla                          1 Cup Coconut

1 lb. Brown Sugar

Frosting:  1/2 Cup Margarine              1 lb. Powdered Sugar

8 oz. Cream Cheese             1 tsp. Vanilla

Cream margarine and sugar.  Add cornstarch and flour.  Mix and pat onto 11X17 jelly roll pan.  Bake for 15 minutes.  Don’t over bake the crust.  The edges seem to over cook quickly.

While the crust is baking, mix eggs, baking powder, vanilla, brown sugar, flour, nuts and coconut.  Mix filling well and spread over cooked crust.  Bake at 300 degrees for 15 minutes, then at 350 degrees for 5 minutes.

Cool completely.  Mix together frosting ingredients and spread over pan.

Decorate with colored sprinkles if desired.  Yum Yum!

Makes 5 dozen