Rhubarb Recipes

So, what do you do with all the rhubarb that is growing like a weed in your yard?  If you ask my kids, they would say, "dip it in sugar and take a bite!"  I however, would prefer to make some pie and jam!  These two recipes are my favorites (thus far) for using rhubarb.  They also include strawberries which are in season at the same time.

Strawberry Rhubarb Pie
(This came from my mom who got it from who-knows-where)


Pie Crust: (makes 1 double crust pie)      

1 ½  cup flour

2/3 cup shortening

1 tsp salt

1/4 cup ice water

 Mix dry ingredients.  Cut in shortening with fingers.  Stir in water with fork until all of mixture is moistened and dough holds together in a ball.  Roll out and place in dish. 

Filling:

Mix and place in pie crust:

1 cup sliced strawberries

3 cups rhubarb

Mix together and pour over strawberries and rhubarb:

1 ¼ cups sugar

1/8 teaspoon salt

1/3 cup flour

3 oz. sugar free strawberry Jello

Put a few slices of butter on top

Cover with top pie crust (I put a couple of little chicken scratch slits in the top).

Bake at 375 degrees for 40 minutes.


Strawberry-Rhubarb Jam
(From the "Ball Blue Book: Guide to Home Canning, Freezing, and Dehydration") 

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin
5 1/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.  Yield: about 6 half-pints. 

*My sister, who knows alot about canning, says that if you are bottling something with enough acidity in it, you can skip the water bath and just turn the jars upside down.  I don't know how to test for the level of acidity but she did say that jam has enough.  So, instead of doing the boiling-water canner for this, instead, I turn the jars upside down for 10 minutes.  Then flip back to right side up.  As they cool they will seal on their own.   

Love allrecipes.com

We have a bunch of apples from our trees and decided to make some apple crisp. Since we STILL don't have any of our household goods (which would include my recipe books), I looked up this recipe on Allrecipes.com. I have good luck with their recipes on a regular basis and this was definitely a great one!

Apple Crisp II Rated: Submitted By: Diane Kester Photo By: jrbaker Prep Time: 30 Minutes Cook Time: 45 Minutes Ready In: 1 Hour 20 Minutes Servings: 12 "This large 9x13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping. Underneath are all the lovely things that compliment apples -cinnamon, brown sugar and butter. Serve warm with rum raisin ice cream or a big dollop of freshly whipped cream." Ingredients: 10 cups all-purpose apples, peeled, cored and sliced 1 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 cup water 1 cup quick-cooking oats 1 cup all-purpose flour 1 cup packed brown sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degree C). 2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. 3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. 4. Bake at 350 degrees F (175 degrees C) for about 45 minutes. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/16/2011

B A N A N A S... Go bananas!!

My favorite Banana Bread recipe comes out of "Nielsen Family Favorites" recipe book. It's all the favorite recipes from my hubbies side of the family. It really should be published for all to enjoy. So many of his Aunts, cousins, and so on, are amazing cooks and have gone to cooking classes. I feel like these recipes are the best of the best (well, there is the occasional "O-kay, not going to do that recipe again." But it doesn't happen too often).

So here is the recipe that was put in by Jake's cousin, Michelle.

Banana Bread

1 C. Sugar
4 T. Butter
1 Egg
1 C. Mashed bananas (4-5 thoroughly ripe bananas)
1 1/2 C. Flour
1/2 tsp. Baking soda
Cream butter, sugar, and egg. Beat in the rest of the ingredients and mix well. Bake in a greased and floured loaf pan. Bake for 50-60 minutes at 350°. (I bake mine at 325° for around 70min. so the outside doesn't get too done before the inside is cooked.)

Dinner of the Day

Today, it being Conference Sunday, I made the main course from the book "Essential Mormon Celebrations" that they suggest for this Sunday. This cookbook is split up into holidays and seasons and gives you suggestions for an entire meal for that holiday/season. It's kind of a fun book.

So, here was our menu:

Missionary Chicken (Essential Mormon Celebrations)

8 boneless, skinless chicken breasts
1 tsp. garlic powder
1 tsp. onion powder
S and P to taste
2 (10.5 oz) cans cream of Chicken soup
2 c. sour cream
1 8 oz. bag grated Parmesan cheese
2 c. sliced, sauteed mushrooms (optional)
16 asparagus spears, crisp cooked (optional)

Arrange chicken in a greased 9x13 baking dish. Sprinkle evenly with garlic powder, onion powder, and salt and pepper. In a bowl, mix cream of chicken soup and sour cream together. Spread over chicken. Sprinkle with Parmesan cheese. Bake uncovered at 400 degrees for about 45 minutes. Remove from oven. Garnish with mushrooms and asparagus spears, if desired. Makes 8 servings. (I serve it with rice)

I've made it with and without the asparagus and mushrooms. Both ways are great although I think the asparagus gives a great flavor to it all. This is a really easy recipe which honestly, can magically make things taste a little bit better. :)

Jello of my own concoction
(Essential Mormon Celebrations suggested a Jell-o but since I didn't have what they suggested, I used what I did have, thus the title)

Make 1 box of Raspberry Jell-o as directed and add frozen (or thawed) sliced strawberries and mini marshmallows while still in liquid form. Refrigerate until desired texture.

Jell-o has been a staple side dish as of late. It has been on sale at Walgreens so I have many boxes. You can dress it up with fruit, whipped topping, nuts ... or you can dress it down by just eating it plain. Sometimes it's fun to substitute Sprite for the water part. Either way, it's a side dish your kids are sure to love.

What else:
I was going to steam broccoli (we LOVE fresh steamed broccoli) but my kids are still little and what I made already was going to fill them. So, it being Sunday, a day of rest, we kept it simple. Essential Mormon Celebrations suggested making Zucchini and a German Choc. Cake. I didn't have all those ingredients so I made a Pumpkin Crisp. It was good but I haven't decided if it's worthy to be one of my favorites.

Happy Conference!!