Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

4 cups sliced fresh or frozen rhubarb, thawed
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/2 cup water
1/4 cup quick-cooking tapioca
1 cup sugar
4 drops red food coloring, optional

In a 2-qt. microwave-safe dish, combine the fruit, water and tapioca Let stand for 5 minutes. Cover and microwave on high for 3-1/2 minutes. Stir; cook 2-1/2 minutes longer or until the rhubarb is tender. Stir in the sugar. Cover and microwave for 1-2 minutes. Stir in food coloring if desired. Serve warm or chilled.

Yield: 4-1/2 cups.

Rhubarb Crisp

Rhubarb Crisp


3/4 cup sugar
3 tablespoons cornstarch
3 cups sliced fresh rhubarb or frozen rhubarb, thawed
2 cups sliced peeled apples or sliced strawberries
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter, melted
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
Vanilla ice cream, optional

In a large mixing bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired.

Yield: 8 servings.

Rhubarb Cream Muffins

Rhubarb Cream Muffins

1/2 cup butter, softened

1 1/2 cup packed brown sugar

2 egg

2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

1 1/2 cup diced fresh or frozen rhubarb

1/2 cup chopped walnuts

TOPPING:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 8 jumbo muffins

Note: I added 1/2 cup chocolate chips instead of the nuts (hubby is slightly allergic to nuts), and didn't put the topping on (how much sugar do you need in the morning).

Oven Apple Pancake

We love this recipe. I make it when I have time - take about 1 hour start to finish, but is well worth the time and effort.

Oven Apple Pancake

1/4 cup butter or hard margarine

1/3 cup brown sugar, packed

ground cinnamon, light sprinkle

2 apples, peeled, cored and sliced in wedges

3 large eggs

3/4 cup milk

1/2 tsp. salt

3/4 cup flour

Melt butter in 9 inch pie plate in 425F oven. Stir brown sugar into melted butter. Sprinkle with cinnamon. Overlap apples in single layer. Cook in oven for 10 minutes.

Beat eggs with spoon in bowl. Add milk, salt and flour. Stir to moisten. Don't try to smooth out small lumps. Pour over apples. Return to oven. Bake for 20-25 minutes. Cut into wedges.

Surprise Cupcakes

I don't make these very often. Everyone loves them, but just don't seem to remember that I have this recipe. I made about 20 cupcakes with this recipe.





Surprise Cupcakes

2 1/4 cup flour
1 1/2 cup sugar
1 1/2 cup water
1 tsp. baking soda
1 1/2 tsp. salt
3/4 cup oil
1/4 cup cocoa
3 tsp. vanilla

Fill cupcake liners half full. Add generous teaspoonfull of filling to top of cupcake batter.


Filling:
1 cup cream cheese (8 oz)
1/3 cup sugar
6-8 oz. chocolate chips
1 egg
1/8 stp. salt

Let cheese warm at room temp. till soft. Mix cheese, egg, sugar and salt. Beat well. Add chocolate chips and stir.

Bake cupcakes at 350F for 18-20 minutes.