Strawberry Rhubarb Crisp

I recently bought 25 pounds of rhubarb from my fruit supplier from Hood River.  So far I have made four Rhubarb Custard Pies, a Rhubarb Crisp, and two of this delicious Strawberry Rhubarb Crisp.  The recipe for it happened to be in my Pinterest feed, without me even looking for it.  Perfect timing!   I have to say that this may be my most favorite fruit crisp ever, which is saying a lot because my mom's apple crisp is a piece of heaven on earth.

The original post is HERE.  She made it with strawberries only, which is kinds of sad to me, and I doubled it, of course.  

Adapted from “Williams-Sonoma Essentials of Baking”

Filling:
3 cups rhubarb, cut into 1/2-inch pieces 
4 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
3/4 cup (4 ounces/125 grams) sugar

Topping:
•2 cups (5 ounces/155 grams) all-purpose flour
•1 cup (1.5 ounces/45 grams) old-fashioned rolled oats
•2/3 cup (3 ounces/90 grams) sugar
•2/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1 cup (2 stick) unsalted butter, melted


Directions:
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 5 quart ceramic or glass baking dish or baking dish.  I used a 9x13 casserole dish.


2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed. Pour into the baking dish, and set aside.


3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over the filling.


4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve warm.


Note: The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.

Raspberry Bread Pudding

If you're looking for the most delicious, warm and comforting food out there, look no further!  Here it is!

 What's not to love?  Heavy Cream?  GOOD!  Sugar?  GOOD!  Butter?  GOOD!

This is a copy cat recipe I found on Pinterest from the restaurant Kneaders in Utah.  I love Kneaders and know that their food is so yummy!  Also, my grandma has even worked with them to develop a pie recipe or two.  (I have those in my recipe box :) )  

Back in December I was invited to a Girlfriend's Christmas party and dessert exchange.  I could not decide what to make!  When I don't have the answer, to any of life's many questions, I call my mommy.  Her immediate answer was the Kneaders Raspberry Bread Pudding she found on Pinterest.  She had made it over General Conference weekend, and my whole family loved it!  It was a huge hit at the dessert exchange.  Since then I've made it for my family over Christmas break for dessert, for book club brunch and for a Relief Society (women's church group) February meeting.  Now that I have shared this delicious dish with friends everyone asks for it.  So here it is.  Also, HERE is the link to where I found it off of Pinterest. 

1 1/2 loaves aged, white bread (I use the French Bread loaves from the bakery in my local grocery store.)
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
Top with the remaining bread.Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar
Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

**The first time I made it, for the dessert exchange, I made the Vanilla Cream Sauce.  Since then I have left it off.  It is way less calories, and still extremely delicious!  If using it for breakfast or brunch I would suggest you consider this option.

Blackberry Cobbler

It is August.  I do not really get along with August very well.  It's hot and my kids have been out of school and bored for too long.  However, there is one thing that I have found that I LOVE about August.  Here in the Willamette Valley Blackberries grow wild every where in August.  It is amazing!  It is really special to be on a walk with the kids on our favorite trail, and along the way we are stopping to pick and eat the wild berries.  We are not the only ones doing so, even the most avid runners will stop for a snack mid run.

This morning Jason got up while the rest of us were still sleeping.  He ran down to the corner of our street, and picked 12 cups of Blackberries.  He then came home, and got out the ice cream maker.  I made some cobbler to go along with this two batches of ice cream.  It was so delicious I am looking forward to having some for breakfast tomorrow.  Shhh... don't tell my kids.

 

 I LOVE this recipe from one of my recipe collections.  It is so divine!  I added cinnamon to the recipe myself.  It adds a lot of comfort to the dish.  This tastes best in the summer with fresh berries insides, and ice cream on the side.

*Preheat oven to 375 degrees

Combine - 4 cups frozen or fresh blackberries

               - ½ cup sugar

Mix gently and set aside.

In separate bowl combine –

            1 cup flour                    1 cup sugar

            1 t baking powder        ½ t salt

            ½ t cinnamon

Mix and add 1 cup of milk, beat until smooth, about 2 minutes.

Place 1/4 cup of butter or margarine in medium baking dish. (I use the deep round Demarle pan) Place in oven till butter is melted. 

Spoon batter over butter, evenly.  Spoon berries over batter; do not stir.  Bake for 20 minutes, or until golden brown.

Serve warm or cooled, with ice cream or cool whip.   Yum…

***  Original recipe is Mixed berry cobbler.  It calls for 1 cup raspberries, 1 cup blueberries and 2        

cups sliced strawberries. 

Raspberry Jam Filled Cookies

I cannot describe to you how much I LOVE these cookies!  Everyone does!  If I make them with people around, it’s hopeless.  I can’t keep any on the cooling wracks.  I remember mom making these when I was little.  I adored them then too.  They are great at Christmas time, the look and taste are both great for Christmas.  Jackson (my brother) thinks it wouldn’t be a very good Christmas with out them.  They are also one of Brooke’s favorites.  But they are good in the summer too, around the Fourth of July, the red color is great! I've also used them as goodie plate treats for Valentines Day.  They are like a mini Raspberry pie.

Cream –

                2 cup shortening

                1 cup white sugar                 1 cup brown sugar

Mix in –

                4 egg yolks            6 T milk                  4 t vanilla

Sift in –

                5 1/3 cup flour                       4 t cream of tartar                

                2 t baking soda                     1 t salt

Form into a somewhat flattened ball, wrap in plastic wrap and chill.  (this is a good one to make the night before, or if it’s summer time make dough during day and cook at night)

Roll out on a floured surface.  Cut into circles about 2-2 ½ inches. (you can use the mouth of a glass as a cookie cutter)  

 Put a small spoonful of Jam onto center of ½ of the circles.  Using a knife mark an X into the centers of the other half and lay the X halves on top.  Using a fork press around edges to seal and make pretty.  Place on ungreased cookie sheets or Silpats.

Bake @ 350 for 10-12 minutes.

 Jackson with his own plate of Cookies.

Strawberry Cheese Cupcakes

The most delicious cupcakes ever made!  I got the recipe from a Betty Crocker grocery stand cookbook.  I made them several years ago for my sisters August Birthday.  I recently made them again for Maxwell's Birthday.  They are pretty to look at and yummy for kids and adults.  I highly recommend this crowd pleaser.

1 package (Betty Crocker Super Moist) yellow cake mix

8 oz. Sour Cream

1/2 cup vegetable oil   ***I have used 1/2 cup applesauce as a substitute.

1/2 water

2 eggs

3 Tblsp. Strawberry Jam

3 oz. Cream Cheese, cut into 24 pieces

Sliced Fresh Strawberries, if desired

1. Preheat oven to 350 degrees.  Line 24 muffin cups with paper baking cups.  

2. Mix cake mix, sour cream, oil, water and eggs in a large bowl.  Divide batter evenly between the 24 muffin cups.

3. Place strawberry jam in small bowl, stir until smooth.  Place 1 piece of cream cheese on top of batter in each cupcake; press in slightly.  Place 1/4 tsp. of jam over cream cheese on each cupcake.

4. Bake 18-24 minutes or until tops are golden brown and spring back when touched.  Some preserves may show in tops of cupcakes.  Cool 10 minutes.  Remove from pan to wire rack.  Cool completely, about 30 minutes.  Frost with frosting.  Just before serving, garnish with with sliced strawberries.  Store covered in refrigerator.











***The original recipe suggests using a store bought, ready to spread, cream cheese frosting.  I prefer to make my own.  Also, for this recipe I prefer something lighter than straight cream cheese frosting.  I use  Whipped Cream Frosting.

 

It is always fun to watch the surprise on peoples faces when they bite into this yummy cupcake!

Perfect Birthday Party Treat for August!

French Crepes

 Crepes are so easy and delicious!  Every Summer when I get to making jam we make crepes.  My favorite part is that Jason makes them!  Our favorite dessert type fillings are Jam, honey, cinnamon and sugar, blue agave and fruit.  For a more savory meal try my chicken and asparagus crepe filling!  It is super good!

Crepes - 2 cups milk                        6 eggs, well beaten

              1 1/2 cups flour, sifted        2 Tbsp. sugar

              1/2 tsp. salt

Beat milk into eggs.  Sift everything else into it. Beat till smooth.  Heat a 8 inch skillet or omelette pan.  Spray with cooking spray and pour just enough batter on to coat the pan.  Turn over to cook other side.  They cook really fast so watch carefully.

Chicken and Asparagus crepe filling -
3 chicken breasts          1 chicken bouillon cube
1 cup water                   6 Tbsp. butter (margarine)
1/3 cup flour                 1 tsp. salt
1 cup half n half             1 pkg. frozen cut asparagus (8-10 oz) - cooked
1/4 cup sliced Almonds    can also use  1 1/2 cups fresh, cooked asparagus

Cook chicken in water with bouillon.  Remove and cool.  Add enough water to the remaining broth to make 1 1/2 cups.  Dice up the chicken.  Melt butter, stir in flour and salt.  Add broth and half n half.  Cook while stirring till it thickens and bubbles.   Take off heat.  Stir in chicken and asparagus and Almonds.

For serving a family dinner I fill the crepes and roll them and put them in a casserole dish.  I bake them about 10 minutes at 350 to make nice and hot.  I add extra sliced Almonds on top for Garnish. 

Berry Cobbler

Berry Cobbler served with Homemade Strawberry Ice Cream

This is one of our favorite family recipe's.  I got it from a recipe collection called Easy Everyday Cooking.  I have altered it slightly by adding cinnamon.

4 cups of berries (I use all kinds, sometimes several kinds in one dish)

1 1/2 cups sugar, divided

1 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1 cup milk

1/4 cup butter or margarine

1. Preheat oven to 375 degrees.  Combine berries with 1/2 cup sugar; mix gently.  Set aside.

2. Combine flour, remaining 1 cup sugar, baking powder and salt in a bowl; mix well.  Add milk; beat until smooth, about 2 minutes.

3. Place butter in a medium baking dish.  (I use my Demarle deep dish round flexipan.)  Place dish in oven to melt butter, remove from oven.  Spoon batter evenly over melted batter.

4. Spoon berries over batter, do NOT stir.  Bake for 30-35 minutes. (If you are using a shallow, more widespread pan, then bake for 20-25 minutes.)  Or until golden brown.  Serve cobbler warm or at room temperature.  Delicious with ice cream.

*I have frozen this before as a freezer dessert.  I thawed it and baked it for about 10 minutes to warm it up.  It worked great!

Strawberry Dessert

This is a very yummy treat!  I got the recipe from my friend Sharon M.  I make it at least once a year when we pick our strawberries.  It has a crunchy shortbread crust, a creamy cheese layer and then the sweet strawberries on top.  My boys literally lick their plates when I serve this up.

Crust -

Mix together - 1 cup butter

                       2 cups flour

                       1/2 cup powdered sugar

Mix and cut together as best as you can, then press into a 9x13 pan.  Bake at 350 degrees for 15-20 minutes, till lightly brown.  Cool.

Cheese layer -

Mix together - 1 8oz. pkg. cream cheese, softened

                       3/4 cup powdered sugar

                       1 1/2 cups cool whip

Spread over cooled crust.  Top with cherry pie filling or Strawberry pie filling.

Strawberry layer -

In a sauce pan heat - 1 cup water

                                 2 Tbsp. cornstarch

                                1/2 cup sugar

Stir till it thickens and clears slightly.  Make sure all sugar and cornstarch are dissolved, and liquid is cooled.  Add in 4 cups sliced or pureed strawberries with juices.  Heat and stir till thick.  Take off heat and let cool, and chill before pouring over the cheese layer.

Chill before serving and store in airtight container in refrigerator.