From Midwest Living
- 3 cups fresh or frozen unsweetened, sliced rhubarb
- 1 cup granulated sugar
- ¼ cup water
- ½ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 ½ cups quick-cooking rolled oats
- 1 cup packed brown sugar
- ¼ teaspoon baking soda
- 1 cup shortening
- ½ cup chopped pecans or walnuts (optional)
Preheat oven to 375 degrees F. Grease a 13x9x2-inch baking pan; set aside.
For filling: In a medium saucepancombine rhubarb, the 1 cup granulated sugar and water. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Meanwhile, in a small bowl combine
The official first day of spring was March 20, but along the North Shore, spring tends to blossom a little later. While most gardening books say we can begin planting spring greens in early spring, we know for us that could be as late as early May.
Spring greens are a lovely crop
Ukrainian Easter Bread
This recipe was brought to Canada by a Ukrainian immigrant over 100 years ago. Rose Bunza’s recipe; contributed by Kathy Toivonen.
Soak 1 level tablespoon of saffron in ¼ cup of warm water and let sit overnight.
Scald 4 cups of milk, and then add:
- ¾ cup sugar
- ¼ cup butter
- 1 teaspoon salt
With a name like “kiwi” we would assume this fruit originates from the picturesque country of New Zealand, but, the kiwi comes from the Yangtze River Valley and Zhejiang Province of northern and eastern China, where it was called Mihou Tao and Yang Tao, or “sunny peach.” The kiwifruit grew
Cranberry Pecan Butter Tarts
By Kathy Toivonen
Preheat oven to 400 degrees F.
In a small saucepan, place the following and heat for 20 seconds on medium heat.
1/3 cup dried cranberries
2 tablespoons orange juice or rum
In a bowl, whisk: 2 eggs ¾ cup honey or corn syrup ½
Controversial, life-changing and versatile— the potato has truly shaped our world.
How exactly did that lovely baked potato sitting on your plate go from a staple of the Andean diet to a world power? Well, the potato has a lot going for it. First, it resides underground. Since it is not dependent on a stalk for production—above ground and exposed—it is quite prolific and can