SANDRA'S EASY OUTSTANDING RHUBARB COBBLER

A wonderful recipe that's easy to prepare in which I used frozen rhubarb
 I thawed beforehand, so you're able to prepare this outstanding dessert year round!

Also, feel free to substitute rhubarb for apples using this same par-cooking method.

Or, changing it up using stone fruit or berries 
without par-cooking prior to baking...

Servings: (8 to 10)

Prep: 15 Mins.

Bake: 50 Mins.

INGREDIENTS

Filling (Par-cooked before baking)

5 cups sliced, 1" pieces, fresh (or frozen rhubarb, thawed)

1 teaspoon freshly squeezed lemon juice

Batter

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1 large egg, beaten

1/2 cup evaporated milk (not sweetened)

1 teaspoon vanilla extract

4 tablespoons (1/2 stick) butter, melted

Topping

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup hot water

-- Serve with a scoop of French vanilla bean ice cream or a dollop of whipped cream

METHOD

Preheat the oven to 350 degrees.

Par-cook rhubarb in the microwave in a glass bowl covered with a plate on high for 8 minutes. Drain through a sieve, without disturbing by pressing rhubarb pieces down. Place drained rhubarb in a sprayed, glass 9x9x2" baking dish. Drizzle with lemon juice, and set aside.

Meanwhile, in a medium bowl, whisk flour, 3/4 cup of the sugar, cinnamon, ginger, baking powder and soda. Switch to using a spoon then add beaten egg, milk, vanilla extract and melted butter; mix just until combined. Spread batter evenly over rhubarb mixture.

In a small bowl, whisk together 1/4 cup sugar and cornstarch. Sprinkle mixture over batter. Drizzle hot water over top of ingredients to fully cover.

Bake until golden brown for 50 minutes. Remove from oven and let stand on baking rack for 10 minutes.  ~ Enjoy!

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA’S SILKY RASPBERRY MID-AFTERNOON SMOOTHIES

My favorite smoothie that has
just the right amount of tartness without
being too sweet ~ simply delicious...

Servings: 2

Prep: 10 Mins.

INGREDIENTS

2 cups frozen raspberries

1 cup cold water

12 ozs. (2, 6-oz. containers) berry yogurt 

--(I used 1 strawberry, and 1blueberry)

1 teaspoon vanilla extract

1 tablespoon wheat germ

1 tablespoon honey

METHOD

Place all ingredients in blender in order listed, cover, and pulse a couple of times.  Switch to puree setting, and blend for 3 minutes.  

To remove seeds, strain mixture through a sieve into a 4-cup glass measuring vessel, using a spoon to push puree mixture through sieve while retaining seeds.  Pour smoothie mixture into glasses and garnish with fresh raspberries, then serve. ~ Enjoy!

BTW: This is my friendly porcupine that came to visit when I was picking the fresh raspberries last evening to garnish these smoothies...he was gently snorting 1' away when I discovered him visiting, and he acted like he was happy to see me and hung around for about 15 minutes; he kind of likes his picture taken ;)

SANDRA’S RASPBERRY-LACED CHOCOLATE CHIP COOKIE BARS

I created this decadent
dessert using fresh raspberries
recently picked in our yard...

Servings: 16 Bars

Prep: 20 Mins.

Bake: 33 to 35 Mins.

INGREDIENTS

½ cup unsalted butter, room temperature

½ cup vegetable shortening

¾ cup granulated sugar

¾ cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts

--1/2 cup Fresh Raspberry Puree recipe (This puree is quick and easy to prepare beforehand, and sufficiently cools while preparing the cookie bar recipe)

METHOD

Preheat oven to 375 degrees.  Spray a glass 9”x13” baking dish, and set aside.

In the bowl of an electric stand mixer at medium speed, beat butter, shortening, granulated surar and brown sugar for 3 minutes.

Add eggs and vanilla, and beat for 2 minutes.

Sift the flour, baking soda, and salt into a medium bowl.  Reduce speed to low, and gradually add in sifted ingredients one half at a time, until fully incorporate; stop periodically to scrape down sides of bowl.

Using a spoon, fold in semisweet chocolate chips and chopped walnuts until fully incorporated.

Evenly spread half of the dough mixture in prepared baking dish.

Drizzle half of the raspberry puree using a teaspoon over first layer of dough.

Evenly spread the remaining half of dough mixture over the raspberry puree layer.

Finally, drizzle remaining raspberry puree over the second dough mixture layer.

Bake for 33 to 35 minutes until golden brown and firm to the touch; turning half way through baking to ensure even cooking.

Cool completely, run a knife around the edge, then slice into 16 equal rectangles. ~ Enjoy!

SANDRA'S FRESH RASPBERRY SAUCE or PUREE (For Desserts or Savory Dishes)

A wonderful sauce
or puree
to incorporate into
sweet desserts
or savory dishes...

Prep. 3 Mins.
Cook: 5 to 10 Mins.
Puree/Strain: 5 Mins.



INGREDIENTS

1 pint fresh raspberries, or frozen
1/4 cup brown sugar
2 tablespoons orange juice
pinch of kosher salt
2 tablespoons cornstarch
1 cup cold water


METHOD

Combine raspberries, brown sugar, orange juice, 

and kosher salt in a cold saucepan. 

Whisk the cornstarch in a small bowl with the cold water until smooth, and add the slurry to the saucepan and bring to a boil. Reduce to a simmer for about 5 minutes, stirring constantly, until reduced and your desired consistency is reached, noting that the sauce will thicken further as it cools. 

Puree sauce in

blender 

or with a 

handheld immersion 

blender.

Strain puree through a fine sieve, 

using a spoon to push all it through, while retaining seeds. 

Serve warm or cold.

Any leftover puree will keep in the 

refrigerator for up to two weeks. – Enjoy!

~~~~~~~~~~~~~~~

Tip: This puree is excellent to incorporate into many dessert recipes, such as parfaits, trifles, smoothies, drizzle over ice cream, bars, cookies, between cake layers, as a syrup for pancakes and waffles, under/over crepes, and so much more, including as a condiment with pork, ham, and so on.

SANDRA’S BLUEBERRY BANANA TOASTED PINE NUT PARFAITS

A perfect way to start
this glorious day...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

¼ cup fresh organic blueberries

2 (6 oz. containers) Greek Non-fat Pomegranate Blueberry and Acai Yogurt

½ organic banana, peeled and sliced

¼ cup toasted pine nuts, chopped

METHOD

In a tall fluted glass, layer the ingredients in the order listed, twice.  Garnish with three blueberries, and serve. – Enjoy!

~~~~~~~~~~~~~~~

Tip:  To prepare your toasted pine nuts (or any other type of nuts), place the nuts in a dry skillet over medium heat and toast, while occasionally stirring, until lightly golden and fragrant, and let nuts cool before chopping.

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

~~~~~~~~~~~~~

Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

SANDRA'S COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist 
to a classic dessert ~ It's superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM

A decadent recipe that is oh so satisfying
(pictured is the unmolded and plated version)...

Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight

1 cup granulated sugar (for caramel)

3 whole eggs; plus 2 egg yolks, slightly beaten

1/4 cup granulated sugar (for custard)

1 teaspoon vanilla extract

Pinch of freshly ground nutmeg

1/8 teaspoon fine-grain kosher salt

2-1/2 cups heavy cream

Garnish:

--Fresh Raspberries

--Freshly whipped cream (for homemade, click here: Sandra's Perfect Whipped Cream )

--A dusting of sifted confectioners’ sugar

Preheat oven to 350 degrees.

Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.

Before un-molding and
 serving in ramekin is another option

Heat heavy cream in a small saucepan to very warm, but not to the boiling point, and set aside.

In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.

Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.

Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.

To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners' sugar – Enjoy!

~~~~~~~~~~~~~~~

Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.

SANDRA'S HOMEMADE STRAWBERRY-RHUBARB-BANANA JAM

This recipe was inspired by Tom Malony who told
me some time ago when I was visiting my hometown
of Yakutat, Alaska that he just made a batch...

Yields: [8, ½-pt. jars]
Prep: 15 mins. |
Cook: 20 mins.

INGREDIENTS

2 cups fresh rhubarb, chopped into small chunks
2 cup fresh strawberries, de-stemmed, hulled, and cut into small chunks
2 cups bananas, peeled and cut into small chunks
3 cups granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. pkg.) strawberry and banana flavored jello (I use sugar-free)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes; cool on a clean kitchen towel.

In a large stockpot, stir rhubarb, strawberries, bananas, and sugar while bringing to boil over medium-high heat. Reduce heat to a simmer, and continue cooking for 10 to 15 minutes while occasionally stirring, until rhubarb is tender. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix, until dissolved.

Transfer hot jam with a ladle to sterile jars to process so you can store in pantry (versus refrigerator or freezer). Clean the rims with a damp paper towel before placing lids/rims on. Totally immerse the sealed jars of jam into a boiling water bath, and process for 10 minutes; doing so in batches if need be.  Ensure the jars seal by hearing a ping or by hearing a 'dull' tone while tapping on the lids with the end of a butter knife, and store in pantry. – Enjoy!

SANDRA'S BLUEBERRY BRAIDED BREAD

A very impressive presentation
that is actually simple to make, and a very
decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


~~~~~~~~~~~~~~~~~~~~~~~


Variation: Click here for: Apple Walnut Braided Bread Recipe

SANDRA'S DELICIOUSLY CLASSIC RICE PUDDING

I created this recipe many years ago,
and I often make because my husband and I love it so much...

Servings: (6)

Prep: 15 mins. | 

Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins

***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).

Bake for 60 minutes.  (Tip:  This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices).  When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.

Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat.  Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.

Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.

SANDRA'S RHUBARB N' STRAWBERRY BARS

With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...

Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.

INGREDIENTS:

***Filling:
2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

***Crust:
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

***Drizzle:
3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest

METHOD:

Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~

Tip:  Feel free to change to any other type of fresh berries of your choice.

SANDRA'S FRESH STRAWBERRY N’ RHUBARB PIE

A tremendously tasty go-to
recipe this time of year
when there's an abundance
of fresh rhubarb in the garden...

Servings: (8)
Prep: 20 mins. |
Bake: 1 hr.

INGREDIENTS:

***Crust:
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon fine-grained kosher salt
1 cup unsalted butter, cold and cut into pieces
4 to 8 tablespoons cold water


***Filling:
2 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into small cubes
1 teaspoon pumpkin pie spice
½ cup dark brown sugar
½ cup granulated sugar
2-½ tablespoons cornstarch
½ teaspoon fine-grained kosher salt
2 tablespoons freshly grated orange zest
2 tablespoons unsalted butter, cut into small cubes

***Topping:
1 tablespoon milk
1 tablespoon raw sugar (or granulated sugar)

METHOD:

Move rack to lowest position and preheat oven to 400 degrees. (Place a foil-lined baking sheet in oven to preheat as well.)

Combine flour, sugar, pumpkin pie spice, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles pea-sized coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape pastry dough into a ball, and divide in half. Shape each half into a ball; flatten slightly and cover each in plastic wrap. Chill crust for 1/2 hour. Remove one ball of crust, and roll out onto a lightly floured surface into a 12" circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½” from edge of pan, and set aside.

Combine all filling ingredients in large bowl, folding lightly to evenly coat rhubarb and strawberries, except butter, and then pour into prepared crust; dot with small cubes of butter.

Roll out remaining chilled pastry ball onto lightly floured surface into an 11" circle. Cut the crust into ½” strips, and weave the lattice crust. Fold edge, and crimp or flute. Brush inner pie crust with milk, then evenly sprinkle with 1 tablespoon raw sugar.

Cover edges of pie crust with 3" foil strips, and place pie plate on the preheated foil-lined baking sheet and bake for 15 minutes. Reduce heat to 350 degrees, remove foil strips, and bake for 45 minutes, or until crust is golden brown and juices have thickened. Let pie stand for 1 hour to completely set before serving. ~ Enjoy!


~~~~~~~~~~~~~~~~~~~~~

Tip: You can replace frozen for fresh rhubarb and strawberries, but be sure to thaw and adequately drain the fruit beforehand. Also, feel free to substitute the fresh strawberries for most any other type of berries or fruit.

EASY HOMEMADE RHUBARB N’ STRAWBERRY JAM

How wonderful it is to wake up to toast
spread with your very own homemade
rhubarb n' strawberry jam on
those cold winter days...

Yields: [6 (1/2-pint) jars]
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

5 cups fresh rhubarb, chopped into small chunks
1 lb. bag of frozen strawberries, thawed, and chopped
3 cups granulated sugar (or splenda)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (3 oz. package) strawberry flavored jello (use sugar-free if you like)

METHOD

Sterilize the jars and lids in boiling water for 10 minutes, cooling to dry on a clean towel.

In a large stockpot, stir together the freshly chopped rhubarb and sugar. Cover, and let stand overnight.

The next morning, add the chopped strawberries to the stockpot with the rhubarb and sugar, and bring to a boil over medium heat. Boil, stirring constantly, until the rhubarb is soft. Remove from heat, and stir in lemon juice, cinnamon, vanilla, and dry jello mix to dissolve.

Transfer hot jam to sterile jars, and to process so you can store in pantry (versus refrigerator or freezer) place the sealed jars of jam into a boiling water bath, and processed for 10 minutes; doing so in batches if need be. - Enjoy!


~~~~~~~~~~~~~~~~~~~

Tips: I thaw the strawberries overnight in the refrigerator, and then chop them just before making jam the following morning. These jars of jam make wonderful gifts, especially if you grow a lot of rhubarb as I do – feel free to double the recipe, or use pint-size jars instead of ½-pint jars.

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


~~~~~~~~~~~~~~~~~

TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.

(6) Recipes: SMOOTHIE FROZEN BERRY/FRUIT/YOGURT POPS

A fabulously healthy and tasty treat...

RASPBERRY AND BANANA YOGURT POPS (Shown in Photo)

Yields: (12) pops

· 1 cup of frozen raspberries
· 1 banana, peeled and quartered
· 2 (6-oz. containers) raspberry yogurt
· 1 cup milk

Peel the banana and slice it in quarters, then place berries in blender. Spoon in the yogurt, and then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 2 minutes. Spoon mixture into molds (or paper cups with pre-purchased popsicle sticks) and freeze for a minimum of 6 hours, or overnight. Peel pops away from orka molds (or paper cups) and enjoy!

-Note: These are “orka ice pop molds” that are bpa free as they are made of silicone so are flexible and easy to peel away from popsicles, including no-drip handles...Bonus! – I purchased three sets for about $12 ea. (4/set) sometime ago on Amazon.com, whereby I received them in 3 days; plus they last forever ;-)

♥ KIDS AND ADULTS LOVE UM’ ♥
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PUMPKIN POPS

Yields: (12 pops)
· 2 (15 oz.) cans pumpkin puree
· 1/2 cup pure maple syrup
· 2/3 cup milk
· 1/2 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· ½ teaspoon vanilla extract

Place the pumpkin puree into a medium-size bowl. Add pure maple syrup, milk, umpkin pie spice, and vanilla to the bowl and mix well. Spoon mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.
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CREAMY RASPBERRY POPS

Yields: (12 pops)

· 1 cup milk
· 1 (1 oz.) package vanilla pudding mix
· 1/2 cup milk
· 1 cup frozen raspberries
· 2 cups raspberry sherbet
· 2 cups cool whip, thawed

Pour 1 cup of milk into a bowl, and stir in pudding mix, beating with an electric mixer for about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree 2 minutes until smooth, and add to bowl with pudding mixture, stirring to combine. Spoon the mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.

-Note: If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
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YOGURT JUICE POPS

Yields (10 pops)

· 3/4 cup milk
· 1 cup (any flavor) frozen juice concentrate (do not add water)
· 1 cup plain yogurt

Mix all the ingredients using a blender. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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ORANGE AND MANGO POPS

Yields (12 pops)

· 4 large ripe mangoes, peeled, pitted and roughly chopped
· 1 cup freshly squeezed orange juice

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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FRUIT AND BERRY YOGURT POPS

Yields (12 pops)

· 4 (6-oz) containers of vanilla yogurt
· 2 cups frozen fruit (or berries)
· 2 tablespoons honey

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!

SANDRA'S FRUIT and BERRY SALAD with a LEMON-YOGURT DRESSING

A refreshing and very healthy, quickly prepared
snack for your family...

Servings: (6)
Prep Time: 15 mins.

Posted: by Sandra

INGREDIENTS

Dressing:
1 cup vanilla yogurt

1 tablespoon honey

1-1/2 teaspoons grated fresh lemon zest

½ teaspoon ground cinnamon

Fruit salad:
1 cup fresh pineapple chunks

1-1/2 cups chopped apple
--(about 1 large)

1 cup strawberries, hulled and quartered

1 cup peeled and chopped kiwi
--(about 2 large)

1 cup melon (cantaloupe, watermelon, and/or honeydew)

1/4 fresh blueberries, or frozen thawed (or any other type of berry)

1 banana, sliced (add just before serving to prevent oxidation)

Garnish:
--Sprigs of fresh mint

METHOD

Combine yogurt, honey, lemon rind and cinnamon in a small bowl (you can make ahead & refrigerate).

Combine fruit and berry ingredients in a medium bowl (except for banana); toss gently to combine.

Just before serving, fold in banana slices. Top fruit and berry mixture with yogurt dressing, and finish off each serving with a fresh sprig of mint. - Enjoy!

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.