Strawberry Rhubarb Jam

The rhubarb harvest in our area is just beginning.  The first crop from my garden went into jam this week...and we enjoyed it on fresh biscuits before it had a chance to cool off. 

• 5 cups chopped rhubarb
• 3 1/2 cups sugar
• 1/4 cup orange or apple juice
• 1 small package strawberry flavored gelatin

1. Combine chopped rhubarb, sugar and juice. 
2. Stir well and allow to sit for about an hour.
3. Bring to a boil over medium heat....and continue to boil for 12 minutes, stirring continually. 
4. Remove from heat and stir in gelatin.
5. Pour into sterile jars and refrigerate.  (Can also be frozen).

Enjoy...

Lemon Poppyseed Bundt Cake

This cake has been a spring favorite at our home for many years.  Quick and easy...moist and yummy...you can't go wrong!

• 1 lemon cake mix (510 gr / 18 1/4 oz)
• 1 package instant lemon pudding (99gr / 3.4 oz)
  4 eggs
• 1/2 cup oil
• 1 cup warm water
• 1/4 cup poppy seeds
• 1/2 cup icing (confectioner's) sugar
• juice of one lemon

1. In large bowl, combine cake mix and pudding mix.
2. Add the water, eggs and oil...and mix for about 30 seconds on low speed.
3. Stir in poppy seeds...and mix well.
4. Pour into a greased bundt pan.
5. Bake at 350°F for about 50 minutes, or until inserted toothpick comes out clean. (These can also be baked in 6-8 mini-bundts for about 30 minutes.)
6. Remove from pans and drizzle with glaze while still warm.
7. For the glaze...combine icing sugar with lemon juice, adding more icing sugar if necessary to get right consistency.

Glaze option: Beat together 1/2 cup cream cheese, 1 cup icing sugar and the juice of 1 lemon.

If you are needing a dessert for tomorrow...this recipe may be just the thing!

Refrigerator Bread and Butter Pickles

Bread and butter pickles are so simple to make...and a perfect accompaniment for sandwiches.  The fresher the cuc...the better the pickle!

• Cucumbers, unpeeled and cut into thin slices
• 1-2 small onions, sliced and separated into rings
• 3 cups white sugar
• 2 cups white vinegar
• 1/4 cup pickling salt
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

1. Fill an empty ice-cream bucket with cucumber and onion slices (about 7 long English cucumbers).
2. Combine remaining ingredients and bring to a boil.  Simmer for several minutes.
3. Pour over cucumbers and onions.
4. Stir and let cool. 
5. Cover and store in refrigerator.
6. They are ready to eat when they change colour.
7. Will keep in the fridge for up to a year. 
8. Stir occasionally.

Glorified Rice

There was a time when glorified rice was a favorite dish at our place...but I hadn't thought of it in years.  I believe my mother-in-law introduced me to this recipe...and it was often served as a salad to accompany a holiday meal.  I am always looking for gluten-free alternatives to serve our care group, and made glorified rice recently...served up in individual parfaits as a dessert.  Some had no idea what it might be...and another came back for seconds saying, "Now that is a blast from the past!"  Basically, it's a rice pudding.

• 2 cup cooked white rice (cold)
• 1 tin (14 oz / 398 ml) crushed pineapple, drained
• 1/4 cup sugar
• 1 cup mini-marshmallows
• 1 cup whipping cream
• 1 Tablespoon sugar
• 1 teaspoon vanilla

1. Mix rice, pineapple, sugar and marshmallows in a bowl.
2. Whip cream with additional sugar and vanilla until stiff.  
3. Fold into rice mixture.
4. Chill.
5. Garnish with fresh slices of pineapple or fresh strawberries.
6. Serves 6-8

Greek Burgers / Tzatziki Dip

It's that time of the year...when we like to fire up the grill once again.  Chef Dez...our famous local chef...featured a Greek flavoured burger as his recipe of the month for April. The sun came out long enough yesterday to use the BBQ...and we enjoyed our own version of the Chef's Greek burger for supper last night. If you are looking for a great new flavour for the seasonal classic...try a Greek burger!

• 1 pound lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 2 Tablespoons red onion, finely chopped
• 1 large egg
• 100 gr feta cheese, crumbled (use garlic and herb feta for added flavour)

1. Combine all ingredients in a large bowl and mix well.  Divide into four portions and shape into four patties.
2. Grill on a pre-heated BBQ over medium heat until cooked through (approximately 10 minutes) flipping once.
3. Serve on your favorite burger bun..with tomato, lettuce and a generous portion of  Tzatziki.

 Tzatziki

• 1 Long English cucumber
• 1 cup plain yogurt
• 1 cup sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice 
• 1 tablespoon finely chopped fresh dill
• 2-3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Grate unpeeled cucumber and squeeze out extra moisture. (Grate into a strainer and squeeze excess moisture out by pressing down with a bowl.)
2. Combine remaining ingredients and mix well with a wire whisk.
3. Stir in cucumber and chill for several hours before serving.

Key Lime Cheesecake

Key lime cheesecake was what I ordered for dessert at Ellen's 60th birthday dinner at Chuckanut Manor a few weeks ago.  It was so good, I decided to make my own version at home.  With a coconut shortbread crust and creamy cheesecake filling...it passed the taste test over here. 

Base:

• 1 cup flour
• 1/2 cup coconut flakes
• 1/3 cup sugar
• 1/2 cup butter
• 1/2 teaspoon vanilla

Cheesecake:

• 2 x 250 gram packages cream cheese, softened
• 1 can (300 ml) sweetened condensed milk
• 3 eggs
• dash of salt
• 1/4 cup key lime juice
• 1 tablespoon lime zest
• 1 cup sour cream

1. For base, combine flour, sugar and coconut.  With mixer on low, work in butter and add vanilla.  Press firmly into bottom of 9" spring form pan.
2. In large mixer bowl, beat cream cheese until fluffy. 
3. Add sweetened  condensed milk, egg and salt and beat until smooth.
4. Beat in lime juice and zest.
5. Pour into prepared pan.
6. Bake in pre-heated oven at 350°F for 50-60 minutes or until cake springs back when touched lightly.
7. Cool on rack until room temperature. 
8. Remove from spring form pan and  transfer to serving plate.
9. Spread sour cream evenly over the surface.
10. Chill in refrigerator until ready to serve.  
11. Serve wedges of cheesecake with dollop of whipped cream and lime garnish.  
12. Serves 12.

*Can be made with regular limes as well. 

Double Chocolate Mint Brownies

This is a tried and true basic brownie recipe with a mint and chocolate layer added...perfect for St. Patrick's Day or just because.

Brownies

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup cocoa
• 1/2 teaspoon vanilla
• 2 eggs
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 cup chopped nuts

Mint Layer

• 2 tablespoons butter
• 1 cup icing sugar (confectioner's sugar)
• 1-2 tablespoons cream
• 1/2 teaspoon pure peppermint extract
• a drop or two of green food colouring (optional)

Chocolate Glaze

• 3 oz. semi-sweet or milk chocolate pieces
• 1 tablespoon butter

Method:

1. Pre-heat oven to 350°F.
2. Melt butter in large saucepan on stove top.  
3. Remove from heat and add sugar, cocoa, and vanilla.
4. Beat in eggs, one at a time.
5. Add flour and baking powder, and stir until batter is smooth.
6. Stir in nuts.
7. Spread evenly in a 9-inch square greased pan.
8. Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
9. Remove from oven and cool completely.
10. For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.
11. To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.