Pie Anyone?

Rhubarb Lemon Sponge Pie

First make a rhubarb coulis:

2 c diced rhubarb

1/2 c sugar

1/4 c water

1 vanilla bean scraped or

1 tsp vanilla

Combine and cook over medium heat until

soft and kind of mushy. (Puree in blender if

desired.)

2- 9" deep dish pie crusts

3 Tbsp. softened, unsalted butter

1 1/4 c sugar

4 eggs, separated

3 Tbsp flour

1 1/4 c milk

2 Tbsp grated lemon zest and

juice from 1 lemon, about 1/4 c.

(or use 1/4 cup bottled lemon juice)

pinch of salt

2/3 c rhubarb coulis

Preheat oven to 375 degrees. (use a lower rack)

In med bowl, beat egg whites till stiff peaks form,

set aside. In large bowl, cream butter, sugar and

egg yolks till smooth. Add flour, milk, lemon juice

and zest, and salt. Mix till well combined. Gently

fold in egg whites till combined. Pour into 2 pie shells.

Put half of coulis on each pie and swirl in like you

would a marble cake. Bake 15 minutes at 375, lower

heat to 300 and continue baking about 40-45 min.,

or until golden brown and toothpick comes out

clean. Cool completely. Serve cold with whipped

topping and additional rhubarb coulis on top.

You may think this would be really tart, but it isn't.

It's a nice change from the norm. If you don't have

a lemon, bottled juice works fine. It's not quite as

strong, but still tastes great even without the zest.

I usually make double or at least 1 1/2 times the

coulis so I have extra for the top. The coulis also is

yummy on pancakes and waffles, etc.

Thanks for the recipe, Joanna.

Canning Syrups

Procedure:
Heat water and sugar together. Bring to boil and
pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil,
and fill into jars immediately.

Other Sweeteners: Light corn syrup or mild
flavored honey may be used to replace up to
half the table sugar called for in syrups.

Very Light- (10 % sugar)
per 9 pint load-6 1/2 c water to 3/4 sugar
per 7 quart load- 10 1/2 c water to 1 1/4 c sugar
Aproximates natural sugar levels in most fruits
and adds the fewest calories.

Light- (20 5 sugar)
per 9 pint load- 5 3/4 c water to 1 1/2 c sugar
per 7 quart load-9 c water to 2 1/4 c sugar
For very sweet fruit. Try a small amount
the first time to see if your family likes it.

Medium-(30 % sugar)
per 9 pint load- 5 1/4 c water to 2 1/4 c sugar
per 7 quart load-8 1/4 c water to 3 3/4 c sugar
Sweet apples, sweet cherries, berries, grapes.

Heavy-(40 % sugar)
per 9 pint load-5 c water to 3 1/4 c sugar
per 7 quart load-7 3/4 c water to 5 1/4 c sugar
Tart apples, apricots, sour cherries, goosberries,
nectarines, peaches, pears, plums.

very Heavy-(50 % sugar)
per 9 pint load-4 1/4 c water to 4 1/4 c sugar
per 7 quart load- 6 1/2 c water to 6 3/4 c sugar
Very sour fruit. Try a small amount the first
time to see if your family likes it.

1-The amount for 9 pint load is also adequate for a
4-quart load.
2-Many fruits that are typically packed in heavy syrup
are excellent and tasteful products when packed in
lighter syrups. It is recommended that lighter syrups
be tried, since they contain fewer calories from added
sugar.

Do you still have rhubarb? Try canning it for a later.

Procedure:

Trim off leaves. Wash stalks and cut into 1/2 to 1 inch pieces.
In a large saucepan add 1/2 cup sugar for each quart of fruit.
Let stand until juice appears. heat gently to boiling. Fill jars
without delay, leaving 1/2 inch headspace. Adjust 2-pice lids
and process.

pints or quarts in boiling water bath canner: 20 minutes

pints or quarts in dial-guage pressure canner: 8 minutes
at 12 1/2 pounds of pressure.

pints or quarts in weighted guage pressure canner: 10 minutes

Got More Zucchini?

I was stroling the internet looking for more zucchini recipes

that weren't chocolate and ran across this one at:

About.com http://southernfood.about.com/

It was in the Southern cuisine. If any of you have

visited this sight you may have seen it already. I decided

to try it on my husband. He says it's one of the

better ones we've had so I decided to post it here.

Zucchini with Cheddar and Bacon

6 cups thinly sliced zucchini (quarterd if large)

2 egg yolks, slightly beaten

1 cup sour cream

2 Tablespoons all purpose-flour

2 stiffly beaten egg whites

1 1/2 cups shredded cheddar cheese

4 to 6 slices bacon, crisply cooked, drained and crumbled

1 tablespoon butter(or margarine)

1/4 cup dry bread crumbs

Simmer squash in salted water until tender, drain and sprinkle

with a little salt. In mixing bowl, combine egg yolks, sour

cream, and flour. Fold in egg whites.

Place half of the cooked squash in shallow 2 quart

baking dish; top with half of the egg mixture,

half of the shredded cheese and all of the bacon.

Repeat with remaining squash, egg mixture and

cheese. Melt butter, stir in bread crumbs.

Sprinkle over casserole. Bake at 350 degrees for

20 to 25 minutes. Serves about 6

I didn't have dry bread crumbs so I just used

a couple slicesof my homemade bread and

crumbled them and sprinkled it on top. Then

I drizzled the melted butter over it. Worked fine.

It's really easy.

The bacon is a nice

change from the usual ground beef. I think it would

be really good with a chopped onion in it as well. But

if your family doesn't like onion, leave it as it is.

I served it with fresh cucumbers and tomatoes from the

garden.

My camera batteries decided to give up the ghost

as I was doing this so the pictures are from my

phone: not the best but you should get the idea.

Hope you like it.

IT'S ZUCCHINI TIME!

Here's and easy tasty meal.

Zucchini Casserole Pie

3 c. peeled, cut up zucchini
1 c baking mix (bisquick, jiffy,etc.)
1/2 c chopped onion
1/2 c grated cheese
2 tbsp. parsley (dry or fresh)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp whole oregano
1/2 c oil
4 eggs
dash of garlic powder or salt
1 tomato, chopped and drained
2 tsp bacos or cooked crumbled bacon


Mix all ingredients together in a large bowl.
When well combined, scoop into a buttered or
sprayed pie dish.

Bake at 350 degrees for 30-35 minutes or until

golden brown on top and center springs back

when pressed lightly.

Serve with a side of fresh beans from your garden

and you have a tasty meal.

Tired of everything chocolate?
Here's a zucchini blondie recipe courtesy of:

Alban Mehling

Zucchini Blondies

1 c. grated zucchini

1/2 c chopped nuts (I used pecans)

1/2 c butter flavor crisco (generic)

1 1/4 c brown sugar

2 large eggs

1 Tbsp vanilla

1/2 tsp salt

1/2 tsp baking powder (not soda)

1 c all purpose flour

butterscotch chips (optional)

Preheat oven to 350. Cream shortening,

sugar, vanilla and eggs. Stir together flour,

salt and baking powder and mix with sugar

and egg mixture. Stir in zucchini, nuts, & chips.

Pour into greased 9x9 pan and bake 35-45 minutes.

serve warm with a scoop of ice cream, cool whip

or vanilla yogurt and drizzle with caramel or

butterscotch sauce. If you prefer, frost with

cream cheese frosting, when cool, instead.

Enjoy!

It's Beet Season

Remember, beets need to be bottled in a
pressure canner.

Here's a basic recipe for plain beets:

Cut off tops leaving 1 inch of the stem
and the root. Wash. Place in large pot,
cover with water; boil 15-25 minutes
until skins slip. Skin, trim. Leave baby
beets whole. Cut medium or large beets
in chunks or slices. Halve or quarter
very large slices. Pack into clean jars,
add salt if desired, and boiling water
leaving 1/2 inch headspace. Place lids
and bands. Process pints for 30 minutes
and quarts for 35 minutes. For our area
here in Weber County you need to process
all your canning at 12 1/2 lbs pressure
unless you have been told otherwise by
the extension service for your individual
pressure canner lid. Make sure to have
it checked anually. HAPPY CANNING!

Cinnamon Bread

If you love cinnamon bread, here's
an easy recipe for it. Start out with
your favorite bread recipe. I usually
do two loaves at a time. After it has
risen once, divide your dough in
half. Flatten out the best you can
with your fingers. You can use
a rolling pin if you prefer. Spread
with a small amount of butter,
margarine, or vegetable spray.
You only need a little. Then put
about 2-4 tablespoons of brown
sugar on and spread it around
with the back of the spoon.
Gently press it into the dough.
Sprinkle with a generous
amount on plain cinnamon. If
you want nuts or raisins, sprinkle
them on as well.





















Starting at the front edge, roll it up
fairly tight. You may have to stretch the
dough out a little to get it even at the
edges. Don't worry about it being
perfect.














When it's rolled up, pinch the edges together
good and tight to keep it from coming
unrolled. Tuck the ends under a little.

I usually place a piece of waxed or

parchment paper in the bottom of

my bread pan. You don't need to if

you don't have any. Spray the pan

good. The paper just keeps any

sticky stuff from sticking to the

pan if it leaks out. Place your roll

into the pan with the seam side

down and tuck under the ends.

Do the same to the second pice of dough

or just shape it into a log shape and use

it for a plain loaf. That's what I usually do.

That way you have one of each. Place pans

in a warm place, cover and let rise until

dough is above the pan. If your house is cool,

put some very warm water in a 9x13 pan .

Place bread pans in it, cover and let rise.

I cook mine at 325 degrees for about 26

minutes. My oven is fairly hot, so I always

cook my bread at that temperature. If you

normally cook yours at 350, then do the same

for this. Do not overcook and your bread

will stay moist. Remove from oven and let

bread stay in pans for about 5 minutes.

Then remove to a wire rack to completely cool.

Once it is cool. Store in plastic bags with
a twist tie on it. These pictures are shown
with whole wheat bread. It can be done with either.
I usually use my white bread recipe since that's
what my grandkids like the most. And they seem
to eat the most. It also makes great French Toast.

Happy eating!

How's the garden coming?

Spinach and lettuce are doing great
and make for some good healthy
eating right now.





















Carrots.




















Beans




















Tomatoes and peppers are ok to
have out now. If you are worried
about some unusually cold nights,
cover them with newspaper or
boxes or something like that. If
plastic touches the leaves, it will
freeze them. You can leave the
wall of water on for a while. Open
it up at the top when it is a warm
day. Remove them when the
threat of frost is gone.
















Peas.















Broccoli & Cauloflower
















Beets.





















Onions




















Hang in there, summer is almost here!

IT'S TIME TO GARDEN!

Now's a good time to get your garden tilled.
Things that are good to plant right now are:

peas
carrots
onions
spinach
chard
beets
lettuce
broccoli and cauliflower plants can be planted
but, you will want to keep them coverd to
protect from frost.

Just remember to keep them moist if we don't get rain.

Easter Treats

NOODLE NESTS

Your kids or grandkids, will have fun making these treats.

Start by adding 1 cup sugar and 1 cup light Karo Syrup

to kettle. Cook and stir until mixture comes to a full

rolling boil. Then add 1 cup peanut butter, stirring to mix well.

Place 7 cups of chow mein noodles in a large bowl.

Poor syrup over and stir well. Spoon onto greased tray

and shape into nests. Add jelly beans and press lightly.

Our grandkids had a great time making these treats for their family.

St Patrick's Day Meal

Corned Beef and Cabbage

You will need:

your favorite brand of corned Beef Brisket

with seasonings

1 small head of cabbage, separate leaves

water

Choose the most convenient way of cooking:

1- Take meat from package and place in

a pot; cover with water. Add spices if desired.

Bring to boil., reduce to simmer. Cover with lid and

simmer about 50 minutes per pound of beef. Add several

leaves of cabage, replace lid and cook another 20 minutes

or until cabage is tender.Serve meat with cabbage.

2-Oven bake-In a baking dish, add meat, seasonings, and water

to cover. Bake at 350 for 50 minutes per pound of meat. During

the last 20 minutes, remove lid, add cabbage leaves, replace lid

and continue baking. Serve meat with cabbage.

3-crock-pot-Place corned beef brisket in crockpot; add seasoning

packet or your own seasonings. Just cover with warm water. Cook

on low 6 hours. Add cabbage and cook for one more hour.

Note: If your Corned Beef doesn't come seasoned, try adding:

2-3 cloves garlic, crushed

2 bay leaves

1/2 tsp peppercorns

1/2 cup chopped onion

2-3 carrots cut into 3 inch lengths may also be added

PEAR JELLO SALAD

8 pears, pealed and cored, or 1- 29 oz. can of pears

6 oz. package lime gelatin

2- 8 oz, packages , cream cheese

9 oz cool whip

Dissolve gelatin in 2 cups hot water. Add one cup

cold water or pear juice. In blender, add pears and blend.

Add cream cheese, blend, add dissolved jello, blend.

Set for one hour in fridge then stir in cool whip. Set 1-2

hours or until soft set.

Happy St. Paddy's Day!