HELP The HONEYBEES and MAKE DELICIOUS DISHES With RHUBARB

Thank you Dreamstime

              Some of our healthiest foods depend on the honeybees for cross-pollination.

The slow disappearance of the honeybee is a world-wide problem.

Corn, wheat, rice and other grains rely on wind to spread their pollen. But honeybees are responsible for pollinating many other foods such as blueberries, apples, cherries, avocados, squash, broccoli, carrots, and more. I never realized how much rests on the tiny bee, and on the beekeepers that care and monitor the hives.

There are encouraging signs that we are starting to head in the right direction. Pesticides are being used less and less with more substitutes becoming available every year. More farms are going organic. And beekeepers are using more natural methods to deal with issues such as mite control. All these steps help to keep the honeybees around, but you and I can do things that will help too, something we do every spring, plant flowers. Plant bee-friendly plants in your garden or backyard. Lavender, glory bushes, sunflowers, violets, and rosemary are some flowers and plants that attract honeybees.

Go to www.honeybeehaven.org for more information.





Apple-Honey Cake

Very pretty baked in a Bundt pan and simply dusted with confectioners’ sugar.

Preheat oven to 325 degrees

Ingredients:

2 eggs

1 cup vegetable oil

1 ¼ cups sugar

¾ cup honey

1 teaspoon vanilla

4 cups peeled and thinly sliced apples (you don't want big chunks for this cake) 

2 ½ cups all-purpose flour

1 teaspoon each: baking soda, baking powder, and salt

½ teaspoon ground cloves and 1 teaspoon ground cinnamon

¾ cup chopped walnuts

Beat eggs and oil in a mixing bowl until foamy. Add sugar, honey (slowly, continuing to mix), and vanilla. Beat well. Combine flour, baking soda, baking powder, salt, cinnamon, and cloves (do this with a wire whisk).  Add to egg mixture gradually and beat continuously until all mixed well. Stir in apples and walnuts. Pour into a Bundt pan that has been greased and floured well. Bake for 50-60 minutes until cake tests done (toothpick comes out dry). Let cool 15 minutes before turning out onto cake plate. When totally cooled, sprinkle with confectioner’s sugar.

 

Comments from Helen D.     I made the Apple Cake with honey a few months ago and it was fantastic. I saved the recipe but can’t find it. I’m a sucker for cooking and made several of your recipes, all wonderful.

I’m going broke feeding my friends. With the s.a.s.e. please send the recipe.

 Comment from Sue R.     I made your Apple-Honey Cake this morning. It is delicious.

RHUBARB







Rhubarb is a favorite that my family looks forward to every spring. I have two plants in my backyard that I transplanted from my Dad's garden soon after he died. He always grew a lot of rhubarb, as did his dad, and his dad before him. I grow rhubarb on a much smaller scale, but it is enough to make my favorite rhubarb desserts every spring.

Our rhubarb recipes go back at least five generations according to my grandfather. My mother made the most delicious rhubarb-strawberry jam (called “rhubaberry” jam), always making sure she made a batch of sugar-free for the diet-conscience. My father’s mother was famous for her rhubarb pies and my mother learned well from her.

Whether you buy rhubarb in the produce section of your supermarket, or grow it yourself, try some rhubarb recipes.

Caramel Rhubarb Cobbler is an old-fashioned dessert with a biscuit-like topping.

 I cut this recipe out of a magazine more than ten years ago now. It had won 2nd place out of 7,000 recipes entered in a contest featuring rhubarb as the main ingredient.  It's delicious and easy to make.

Welcome spring with old fashioned rhubarb, and enjoy a nice dessert for supper.

Caramel Rhubarb Cobbler

Ingredients:

                        7 tablespoons butter or margarine, divided

                        3/4 cup packed brown sugar

                        1/2 cup sugar, divided

                        3 tablespoons cornstarch

                        1 and 1/4 cups water

                        6 cups chopped fresh or frozen rhubarb, thawed

                        1 and 1/4 cups all purpose flour

                        1 and 1/2 teaspoon baking powder

                        1/4 teaspoon salt

                        1/3 cup milk

                        cinnamon-sugar

                        vanilla ice cream or whipped cream (optional)

In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup of the sugar and the cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, about 5-8 minutes. Pour into a greased 2-quart baking dish and set aside.

Topping: In a bowl, combine flour, baking powder, salt and remaining 1/4 cup sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by a tablespoon-full onto rhubarb mixture. Bake at 350 degrees for 35-40 minutes until the fruit is bubbly and the top golden brown. Sprinkle with a little cinnamon-sugar.

Serve warm with vanilla ice cream or whipped cream if desired. Makes 5-6 serving

Kay M. sent me this first recipe that I am anxious to try myself.

Sour Cream Rhubarb Squares

Topping:

1/2 cup sugar

1/2 cup chopped nuts

 1 tablespoon butter, melted

1 teaspoon cinnamon

Batter:

 1 and 1/2 cups brown sugar, packed

1/2 cup butter

 1 egg

2 cups all-purpose flour

 1 teaspoon baking soda

1/2 teaspoon salt

 1 cup sour cream

2 cups rhubarb cut in half- inch pieces

For topping, combine ingredients until crumbly; set aside.

Batter: Cream sugar, butter and egg until fluffy. Combine flour, baking soda, and salt. Add to creamed mixture alternately with sour cream, beating until batter is creamy and smooth. Stir in rhubarb. Spread evenly into greased 13x9x2 inch pan. Sprinkle with topping mixture. Bake at 350 degrees 30 to 35 minutes.   “its delicious warm”, Kay says.

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Amongst the many recipes that “Cece” sent me is this delicious looking recipe.

Blueberry Rhubarb Crisp

Filling:

 1 quart Maine wild blueberries, rinsed and drained

2 cups rhubarb, chopped in very small pieces

 3/4 cup sugar

 2 tablespoons flour

2 tablespoons lemon juice

 1 tablespoon lemon zest

Topping:

3/4 cup flour

 1 and 1/4 cups old-fashioned rolled oats

1 cup dark brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 stick butter

Mix all filling ingredients in bowl. Butter  9x13 inch baking dish,spread berry mixture in it.

Make topping by mixing dry ingredients together; cut in butter till crumbly. Spread over fruit. Bake at 350 degrees for 20 to 30 minutes or until bubbling.

Serve warm with vanilla ice cream.

“Cece” found this recipe in a fundraising booklet titled

“Great Recipes from N.E. Holy Family Hospital”.

PASSOVER; A Festival of Freedom..........and MAKING EASTER MEMORIES

PASSOVER CANDY TREATS

 

Matzoh is an unleavened flatbread made with flour and water. It’ symbolism recalls the Jewish peoples frantic flight from Egypt. There was no time to wait for the bread to rise, so it was carried on wooden boards into the desert, where the hot sun baked it into a cracker-like sheet.

During the days of Passover, it is forbidden to eat anything leavened, so home cooks and chefs alike have found many different and tasteful ways to use matzoh.

Matzoh has become a dietary mainstay during the eight days of Passover.

For the Seder, or as a snack to nibble on throughout the week, turn traditional Passover crackers into something sweet.

 

Matzoh Blossoms

Combine 3 sheets of crumbled matzoh with 3 cups of melted chocolate chips, and 1 cup each of dried cherries, slivered almonds, and coconut. Drop by teaspoonful's onto baking sheet lined with waxed paper; refrigerate until firm.

(I have had these using dates and walnuts with the coconut and that was also a good combination.)

Haroseth for Passover (Sweet Fruit Spread)

Some families celebrating Passover will be making and serving this sweet fruit spread throughout the Passover season. The recipe varies from family to family but all versions are a deliciously sweet combination of fruit, nuts, spices, and a touch of wine or liqueur.

Haroseth (Passover food) is usually served on matzo unleavened bread. Extend the Passover tradition in your home and serve delicious haroseth with muffins, bagels, toast, or crackers.

Orange-Date Haroseth

Use your food processor or food grinder to chop the fruit mixture

Ingredients:

 1/2 cup pitted dates

 1/2 cup raisins

 1/2 cup pecan pieces

 1 medium orange, peeled, seeded, and sectioned

1/2 teaspoon ground cinnamon

 2 tablespoons sweet red wine (may substitute grape juice)

In a food processor bowl or mixing bowl combine the dates, raisins, pecans, orange sections, and cinnamon. Cover; process till mixture is of a coarse consistency. (Or grind using a food grinder). Stir in wine. Serve chilled with your choice of matzo or crackers.

Store up to 2 weeks in refrigerator. Makes 1 and 1/3 cups.

 Three-Fruit Haroseth

 Pear, apple, and banana, flavored with a bit of brandy…..

Ingredients:

 1 pear and 1 apple, cored and cut up

1 banana, sliced

 1/4 cup finely chopped walnuts

2 tablespoons orange marmalade

1/4 teaspoon ground cinnamon

2 tablespoons brandy and 2 tablespoons lemon juice

In a blender container or food processor bowl combine all ingredients. Cover and blend or process till well combined. Serve chilled with matzo, crackers, bagels, or muffins. Cover and store in refrigerator for up to 2 weeks.    Makes 1 and 3/4 cups.

MAKING EASTER MEMORIES

My memories of Easter are very special to me. The beginning of Spring with warmer and sunnier days. Pastel colors everywhere after the dark of a cold winter. Shopping for just that special new Easter outfit that always included a pretty hat for my sisters and I, and new ties for my brothers. Even now, part of my enjoyment at church on Easter morning is seeing all the children come in dressed in their new outfits. In my church, the walls would be lined with small colorfull flowering plants. One by one, each child from 2 to 12 would walk up to the front of the church and return their Unicef collection box and receive a plant in return. It was  watching an indoor Easter Parade! 

I hope you also get something special from Easter time, perhaps the "newness" of it; new weather, new clothes, and that new sunny attitude that many people have now that is just so infectious.

This  recipe can start a new tradition;. an Easter morning hunt for chocolate-covered Easter eggs that you make yourself.

Or set them in a basket, on colorful Easter grass, for your company.

These are surprisingly easy (I know I say that all the time). The centers are peanut butter, coconut, and walnuts (or pecans). They are rich tasting and melt in your mouth.

                        Homemade Chocolate-Covered Easter Eggs

This recipe makes about 20 small candies.

 Ingredients:    3/4 cup chunky peanut butter

1/4 cup butter,room temperature

1/4 teaspoon vanilla extract

 1 cup flaked coconut

 1/2 cup finely chopped walnuts

 1 and 1/2 to 2 cups confectioners sugar, divided

 2 cups chocolate chips or 12 ounces chocolate; semi-sweet or milk chocolate

             (When making candies I splurge on good chocolate. It makes a big difference.)

2 tablespoons shortening, measured accurately

In a mixing bowl, cream the peanut butter, vanilla, and butter until well mixed. Fold in coconut, nuts and 1 cup of the sugar; mix  well.

Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board; knead in enough of the remaining sugar a little at a time,  until the mixture holds its shape when formed (using as much confectioners sugar as you need).  Shape into small egg-shaped pieces. Cover and chill for 1 hour.

n a double boiler over hot water, melt chocolate and shortening, stirring until smooth. Dip eggs; place on waxed paper to harden. Chill.

Note: You can decorate with tubes of colored candy-coating.

EASTER Sunday is April 16; Enjoy Roast Lamb

Roast Leg of Lamb with Rosemary-Garlic Rub             
(Prepare night before)
Ingredients:
5-6 pound leg of lamb
8 garlic cloves
3 tablespoons dried rosemary
1 ½ tablespoons salt
1 ½ teaspoons pepper
About ¾ cup olive oil

 1. Remove as much fat and any skin from the lamb. With a sharp knife, cut 8 slits in the lamb, a few inches apart.

2. Cut 2 of the garlic cloves into 4 slices and insert a slice deep into each cut made in the lamb.
3.  Mince remaining garlic and combine with the rosemary and salt & pepper. Smash with the back of a spoon till blended.  A tablespoon at a time, blend in olive oil (one-half cup) to make a thick, but spreadable paste.
4. Spread the paste all over the lamb and rub in well. Cover and refrigerate overnight.
5.  Before cooking, bring lamb to room temp about an hour. Preheat oven to 375 degrees.
Roast lamb for 1 and one-half hours, or till a meat thermometer reads 160 degrees (med. rare). Baste with remaining one-quarter cup of olive oil 3 or 4 times during cooking.  Let lamb rest covered with aluminum foil for 10 minutes before carving. Approx. 8 servings
Note: Wine choice- A red Bordeaux wine is a nice complement to lamb.

BLUE RIBBON CHERRY PIE
This won the Mississippi Cherry Pie Contest in 1962.

Cherry Pie Filling
1 1/4 cups granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon soft butter
1/2 cup cherry juice
1/4 teaspoon red food coloring
1/4 teaspoon almond extract
2 teaspoons lemon juice
3 cups drained canned cherries (reserve liquid)

Combine sugar, cornstarch, and salt. Stir in butter. Combine cherry juice, food coloring, almond extract, and lemon juice. Add this mixture to dry ingredients. Add cherries and let stand while preparing pastry.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Make lattice top; flute edges. Cut a 3-inch strip of aluminum foil and fold loosely around the edge of the pie. Bake at 400 degrees for 50 to 55 minutes.

Note: Use a pre-made pie crust or your favorite recipe.

HAVE A VERY HAPPY PASSOVER AND EASTER