Rhubarb Crumble Bars

I adapted this recipe from one that was featured on the Lepp Farm Market website and we quite enjoyed it.

Base:

• 1/2 cup sugar
• 2 cups flour
• 1 T baking powder
• 2/3 cup butter, softened
• 1 large egg

Rhubarb Compote:

• 5 cups diced rhubarb
• 2/3 cup sugar
• 1 T lemon juice
• 3 teaspoons cornstarch

Crumble Topping:

• 1 cup large flake oats
• 1/2 cup brown sugar
• 1/2 cup melted butter

Instructions:

1. Mix base ingredients and press into 9x13" pan.
2. Heat rhubarb with sugar and lemon juice until bubbling.  Dissolve cornstarch in equal amount of water and add to rhubarb mixture. Simmer until thickened while stirring.
3. Mix crumble topping ingredients and sprinkle over rhubarb compote.
4. Bake at 350° F for about 30'.  
5. Serve warm with ice-cream.

  *Can be cut into squares once cooled and frozen.

Simple Make Ahead Lasagna

 

It's always nice to be able to prepare dishes in advance of a dinner party. I have used this recipe several times in the recent past and it's a great lasagna.  Double it for a crowd!

• 1 1/2 lbs ground beef
• 2-600 ml jars pasta sauce (Classico is a favorite over here) sauce
• 1-454 gr ricotta cheese (or cottage cheese)
• 3-4 cups of shredded Mozzarella or Italian cheese blend
• 1 package no-cook lasagna noodles

1. Grease 9x13-inch baking pan.
2. In large skillet, cook and crumble ground beef over medium high until no longer pink. Drain.
3. Stir in pasta sauce.
4. Spread 1 cup of meat sauce in 9x13 pan coated with nonstick cooking spray.
5. Layer noodles, half ricotta cheese, one cup mozza cheese and 1/3 of meat sauce. Repeat layers. Top with noodles, meat sauce and mozzarella cheese.
6. Cover and refrigerate until ready to bake (8 hours or overnight).
7. Preheat oven to 375°.
8. Bake covered, for 45 minutes.
9. Bake uncovered, for 15 minutes or until cheese is melted.
10. Allow to stand for 10 minutes before cutting.

Big Batch Banana Bread

Bananas have a short shelf life over here, and find there way to a bag in the freezer as soon as they are past their prime. This recipe for banana bread is a great way of using up those overripe bananas. The bonus is that there are loaves to share with friends and neighbours!

• 8 cups flour
• 4 teaspoons baking powder
• 4 teaspoons baking soda
• 2 teaspoons salt
• 3 teaspoons cinnamon
• 2 cups butter
• 3 1/2 to 4 cups sugar (depending on your preferred for sweetness)
• 8 eggs
• 1 1/3 cup buttermilk
• 1 small can crushed pineapple
• 8-10 bananas (overripe frozen bananas, thawed)
• 2 cups chopped walnuts

1. Combine dry ingredients and set aside.
2. In a large bowl, cream butter and sugar. Beat in eggs.
3. Process crushed pineapple and bananas in blender until smooth. Add to creamed butter mixture along with buttermilk.
4. Add dry ingredients and nuts and stir until moistened (do not over-mix batter).
5. Spray 4 large loaf pans with cooking oil spray (or line with parchment paper).
6. Fill each pan to about 3/4 full, levelling with a spatula.
7. Bake at 375° for about 55 minutes or until inserted knife comes out clean.

Thick slices of banana loaf, fresh from the oven and slathered with butter make a the perfect accompaniment for a good of coffee!