Ruby Red Rhubarb Squares

Spring brings 'new', new growth, new blossoms,  new life.  While in my garden last week I saw that the rhubarb had 'woken up' from it's winter sleep and was already nice and lush and ready for harvesting.  Last week I baked up a Rhubarb Coffee Cake.....mmmmm it was delicious.  So good in fact that I did not have time to take any photos!  Today I made some Ruby Red Rhubarb Squares.

Simple, quick and so very tasty.....this will be my husband's 'birthday treat'.This is my favorite time of year with everything awake and growing.  I remember many times running out to my parent's garden and picking a rhubarb stalk from the very large, healthy plant and simply snacking on it right there in the garden!  Sweet, tart and so very juicy.  Today I am able to pick my rhubarb from the very plant that my parent's had in their garden.....  The legacy grows on.

Thank you Mom and Dad.

 Ruby Red Rhubarb Squares

 



 The ingredients you will need for the topping, plus the toasted coconut.



 The ingredients you will need for the squares.



 The dough for the base is mixed and pressed into the pan.

The fruit mixture is spread over the base.

 The topping is mixed and ready for spreading.



 Ready for the oven.



40 minutes later.....mmmmm

A dessert that is perfect for the Birthday Boy!

 

 

Ruby Red Rhubarb Squares Recipe

 

2 cups diced rhubarb (preferably fresh but can use frozen)

1 cup raspberries (I used frozen)

 1 (3oz.) pkg. raspberry flavored jello

 1 cup all-purpose flour

 2 tablespoons sugar

 2 teaspoons baking powder

 1/2 teaspoon salt

 1/4 cup coconut butter/oil

 1/4 cup milk

 1 egg, beaten

 1/2 cup sugar

 1/2 cup all-purpose flour

 1/4 cup butter

 1/4 cup coconut, toasted
 

Combine rhubarb and raspberries and raspberry gelatin;  mix well, and set aside.

Combine flour through salt: cut in coconut butter until mixture resembles coarse crumbs.

 Add milk and egg, mixing until smooth.

 Press mixture evenly into bottom and 3/4 inch up sides of a greased and floured

 9-inch square baking pan, using the back of a floured spoon.

 Spread rhubarb mixture evenly over top, and set aside.

 Combine 1/2 cup sugar and 1/2 cup flour; cut in butter until mixture is crumbly, mix in coconut.

Sprinkle over rhubarb mixture; bake at 375 degrees for 35 to 40 minutes. Cut into squares.

Enjoy with some whipped cream or whipped coconut cream or vanilla icecream.

 

'Today while planting seeds I was thinking about how we all started as seeds.

We are not so different from each other.

Maybe you're a broccoli and I'm a carrot but we all share

this garden called.....Life.

Let's grow together because one day we'll all be compost anyway.'



Kale and Bean Salad

Spring, it brings warmer temperatures, soft rains and new beginnings.

Last week I was out in the yard, wandering around the gardens, checking to see

what has sprouted since winter.  Checking on the plants still producing in the garden.

I came across some Lacinato Kale that I had planted last year and it was looking very healthy.

I picked off the leaves and washed and stored them in the fridge.

 Kale was introduced to me by my friends and wonderful gardeners, Marc and Susan,our family had not grown or eaten kale before. Growing up this vegetable was not a staple in my Mother and Father's garden so it was not familiar to me.

Since sampling some of Marc and Susan's kale I started to grow it and have had it in my garden for the last two years.  Today I made a salad adapting a recipe I saw on the internet by J. Pham.

This afternoon I sat out on my deck and enjoyed this delicious and healthy lunch with my two cats Klowee and Chelsea lounging nearby....the sun warming my bare toes and the birds singing their songs.....this is heaven, I am so very grateful.

 

 

Kale and Bean Salad

The ingredients you will need.

The dressing ingredients have been blended and poured over the beans and parsley.

 Adding the kale to the dressing and beans along with a sprinkle of feta cheese.

 



A beautiful and delicious salad....enjoy!

 

 



Bean and Kale Salad Recipe

Yields: 6 servings

1½ pounds fresh kale leaves
8 ounces gigante or corona beans, cooked and cooled (I used canned)
2 tablespoons store-bought julienned sun dried tomatoes, finely chopped
1 tablespoons mild honey
1 teaspoon salt
1 teaspoon Dijon mustard
juice of 1 lime
1 clove  garlic, finely minced
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons parsley, finely chopped
½ teaspoon white pepper, freshly ground

1/4 cup feta cheese (optional)

 

Directions

Prepping the kale: Wash the raw kale thoroughly in several baths.

 Remove and discard any fibrous and older parts of the stems.  

For the bean dressing: In a mini blender (or a regular blender if you don't have a mini), combine the mustard, honey, lime juice, half a dozen  beans and  garlic. Thin the dressing with 2-3 tablespoons water. Blend until smooth. Season with salt and pepper. Add the extra-virgin olive oil and briefly pulse 2-3 times. 

Assembly:

In a large mixing bowl, combine the dressing, beans and sun-dried tomatoes. Let sit for at least 20 minutes. Add the kale. Massage and toss well until well coated.  

Sprinkle in feta cheese and toss. 

Serve at room temperature.

 

'Hate no one, no matter how much they've wronged you.

Live humbly, no matter how wealthy you become.

Think positively, no matter how hard life is.

Give much even if you've been given little.

Keep in touch with the ones who have forgotten you, and

forgive who has wronged you, and do not stop praying

for the best for those you love."

 

 



 

 

 

 

 

 

 



Happy Easter 2015

Easter Bunny Buns

 



When my children were young we spent a lot of time, colouring eggs, baking cookies with the Easter theme.  Now that they are grown  I miss these times we spent together.  Today I baked up a bunch of Easter Bunny Sweet Buns.....happy day in my kitchen.  I will be sharing them with a few of my elderly friends along my daily walk and with a few friends and of course my children.
Wishing everyone a Peaceful holiday weekend, good health and love to surround you every day.
Pam

Easter Bunny Buns Recipe



2 packages (1/4 ounce each) active dry yeast

1-1/2 teaspoons salt
1/2 cup milk
1/4 cup water
1/4 cup butter, cubed
2 eggs
raisins
1 egg yolks
1 to 2 drops red food coloring

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth.

 Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; cut pieces of dough to

shape. I rolled one long roll for the body,(depending on how big a bunny you like) cut a smaller piece for the head and ears and one more small piece for the tail. Use a raisin for the eye, beat an egg yolk and brush over the whole bunny  and you can add a drop of red food colour to another egg yolk and brush on the ears.

Place on a greased pan.
Bake for approximately 20 minutes, until  nice golden brown.

 

'The body heals with play, the mind heals with laughter, and the Spirit heals with joy.'