Rhubarb Muffins/Rhubarb Syrup- Jennifer South

Working on a photo.

Rhubarb Pudding- Mandie Moore

Citrus/Carrot Cake- Sonja Schaat

It was made up of (top) pound cake, (middle) carrot cake, (bottom) apple cake
Classic Pound Cake (Martha Stewart, Living 7/09, p. 106)
This batter makes a delicious traditional pound cake, and it’s also the base for inventive variations on the following pages (Living, 7/09, p. 106-111). Tips for success: Creaming the butter and sugar thoroughly is crucial, because it gives the batter volume. Leave the butter and eggs out at room temperature for at least an hour before mixing; if they’re cold, the batter will look curdled. If possible, weigh the flour for accuracy. Preheat oven to 325. Butter two 5x9” loaf pans.


Cream with a mixer on high speed until pale and fluffy, for 8 minutes,
4 sticks softened unsalted butter
2 c. sugar

Reduce speed to medium, and add while lightly scraping down sides
1 tsp. pure vanilla extract.

Combine in a bowl,
1 pound (3 ¼ c.) all-purpose flour
1 Tab. coarse salt
Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorpoarated.

Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cook in pans on a wire rack for 30 minutes. Remove from pans, and let cook completely on wire rack. Makes 2 cakes.

Fresh Apple Cake (it’s really Lorraine Cziep’s recipe)
1 ¾ c. chopped apples
1 ½ c. sugar
1 ½ c. flour
1 tsp. cinnamon
½ tsp salt
½ tsp. soda
½ tsp. allspice
1 egg
½ c. melted butter
½ c. chopped nuts
½ c. raisins or currents or blueberries

Chop apples; cover with sugar. Let stand 10 minutes. Add melted butter and egg. Add dry ingredients and blend. Add nuts, and raisins. Bake 350 30 minutes in greased 9x9 pan.

*I serve with a caramel sauce and ice cream “to cut the sweetness!”sss

Caramel sauce:
½ c. sugar
½ c. brown sugar
½ c. whipping cream
½ c. butter
Combine and bring to a full boil & stir in 1 tsp vanilla.

Carrot Cake (This is a dense cake good for decorating because it hold together well.
3 c. flour
2 c. sugar
1 ½ c. cooking oil
2 tsp. soda
2 tsp. salt
2 tsp. cinnamon
4 large eggs
3 c. grated carrots
1 c. chopped nuts
1 c. raisins

Mix dry ingredients and oil; stir well. Add beaten eggs. Mix thoroughly. Add carrots, nuts, and raisins. Bake in greased 9x13 pan for 30 minutes at 350. Reduce heat to 300 and bake 30 more minutes.

Can frost with cream cheese frosting:
2 c. pwd. sugar
1 8-oz. Cream cheese
½ c margarine or butter
2 tsp. vanilla

Pumkin Muffins- Corteney South

Angie Gunderson

Eggplant Cilantro Rice- Sonja Schaat

Coleslaw- Courtenay South

Bacon Cups- Caitlin Walker

Bacon Cups
8 slices bacon (ham or spinach work great as well)
1 tomato, chopped
1 small onion, chopped
3 ounces shredded Swiss cheese
½ cup mayo (this is usually to much, use just enough to moisten the ingredients)
1 t dried basil
1 16 ounce can refrigerated buttermilk biscuit dough- I like using flaky
Preheat oven to 375. Lightly grease muffin pan (mini is fun for appetizers)
In a skillet over medium heat cooked bacon to crisp and drain on paper towel. In same pan cook onion until tender. Crumble bacon and mix with tomato, cooked onion, Swiss cheese, mayo, and basil. (I add an egg for extra texture)
Separate biscuits into halves horizontally. Place each half into muffin tin cups. Fill biscuit with mixture.
Bake 10-12 min or until golden brown

Pickled Onions-Rebecca Denniston

Pickled Onions
slice sweet onion thin and soak in strong salt water
rinse
Brine:
1 qt vinegar
3 cups sugar
1/4 cup dry mustard
1tsp celery salt
1 1/2 tsp tumeric
1/4 cup flour
Process 15 minutes in water bath.

Parmesan Squash- McKenzie Sonderegger

Butternut Squash
Cube butternut squash and put in a greased casserole dish
Sprinkle dried garlic or garlic powder
Sprinkle salt and pepper to taste
Sprinkle grated Parmesan cheese

Bake in oven at 350 until squash is cooked through

Working on a picture

Crock Pot Lasagna- McKenzie Sonderegger

Crock Pot Lasagna (Featuring Swiss Chard)
Mix together:
2-28 oz cans diced tomatoes
1 medium onion
1/4 cup fresh oregano (I've used dried)
salt pepper to taste

In separate bowl mix:
16 oz Ricotta cheese
1/2 cup Parmesan
1/2 cup parsley
1 egg

Layer dry noodles, tomato mixture, cheese mixture, swiss chard (or I have substituted spinach), and mozzarella cheese in crock pot. Cook on low for 2-3 hours.

Vegetable Appetizer- Ena Taylor

Vegetable Appetizer (featuring cauliflower, broccoli, mushrooms)
1 pkg. cresent rolls rolled out on pizza pan or clay bake and bake according to directions and cool

Combine and spread on cooled crust
- 8oz cream cheese
1/2 pkg ranch mix
1 tbsp mayonaise

add sliced - carrotts, cucumbers, broccoli, cauliflower, mushrooms
sprinkle with mozarella and cheddar cheese
cut with pizza cutter and serve

Apple and Sweet Potato Bake- Ena Taylor

Apple and Sweet Potato Bake (featuring sweet potato or yams)
2 sweet or yams (pricket and cooked in microwave)
3 apples
1/2 cup brown sugar
1 Cup water
2 tbsp. corn starch
2 tbsp butter
1/2 tsp salt

Slice and peel yams and apples and place in caserole dish
Mix rest of the ingredients in pan and heat until bubble and pour over yams
bake 350 for 1 hour

Ena's Stir Fry- Ena Taylor

Ena's Stir Fry (featuring cauliflower, broccoli, chestnuts, mushrooms)
Cook spaghetti noodles until done and drain
Add: about 2 to 3 tablespoons Soy Sauce to noodles

Fry in 2 Tbsp butter the following:
cut up 2 cups steak, chicken, pork or shrimp (any work)
1 chopped onion
1 pkg oriental vegetables or California mix
chopped mushrooms