Tag Archives | strawberry

Strawberry Rhubarb Crisp

May 30, 2014

The very first recipe I blogged was Strawberry Rhubarb Crisp. I’m revisiting the recipe and using the abundance of rhubarb from the garden and fresh strawberries from the market.

Fresh picked rhubarb from the garden.

red ripe strawberries

Mix all the filling ingredients together then sprinkle on the topping mixture and bake for 35 to 40 minutes.

Simple, quick, and delicious!

Strawberry Rhubarb Crisp
{serves 10-12}

{print recipe Here}

Ingredients

{Filling}
1½ pounds sliced rhubarb
1½ pounds sliced strawberries
1½ cups sugar
¼ cup flour

{Topping}
1 cup oatmeal
½ cup flour
8 tablespoons unsalted butter
¼ cup sugar
¼ cup brown sugar
½ teaspoon cinnamon

Instructions

preheat oven to 400°F

1. Line a rimmed baking sheet with parchment paper. Arrange ramekin dishes on the baking sheet.

2. In a large bowl combine the filling ingredients and portion it out into the ramekin dishes (or one 9-by13 inch baking dish}

3. In a medium size bowl mix the topping ingredients together until crumbly then sprinkle it over the filling.

4. Bake until filling is tender and topping is golden, 35-40 minutes. Serve warm or at room temperature with a scoop of ice cream {optional}.

{print recipe Here}

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posted by: Kay

0 comments

Red, White & Blue Breakfast {Pancakes, Bacon & Berries}

June 29, 2013

Do you think there’s enough red, white and blue in this picture? If you have this breakfast, you’ll be ready for the busy 4th of July celebration; parade in the morning, picnic in the afternoon and fireworks in the evening.

The first step is to cook the bacon (Oscar Mayer Bacon). Preheat the over to 375° F, line the baking pan with parchment paper, place the bacon strips side by side on the pan and bake them for about 23-28 minutes until golden brown and crispy.

While the bacon is in the oven, get started on the Blueberry Buttermilk Pancake mix.

Basic Buttermilk Pancakes
{makes about 12 four-inch pancakes}

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon for griddle/pan
fresh blueberries (optional)

1. In a medium bowl, melt 4 tablespoons butter, then add buttermilk and eggs. Mix the mixture lightly with a fork. Sift together the flour, baking powder, baking soda, salt and sugar and combine the dry ingredients with the liquid mixture. Mix them with the fork until the batter just combined and it should have small to medium lumps. Let the mixture rest for 5 to 10 minutes, it will bubble slightly.

2. Heat the pan/griddle on medium for a few minutes. Brush it with butter and pour about 1/4 – 1/2 cup of pancake batter. Scatter the top with blueberries and flip it over when the pancake bubbles and is golden brown on the bottom (about 2 minutes per side). Repeat with the remaining batter.

3. To keep the pancakes warm, place them on a heat-proof plate in the oven at 175° F, or before serving put the pancakes in the toaster to heat and crisp them up. Serve with maple syrup.

. . . . . . . . . . . . . . . . . . . . . . . . . .

Top the stack of pancakes with fresh blueberries and strawberries. The sweetness of fresh picked strawberries can’t be compared to store bought. It has been a treat for us, filling our little berry basket full of strawberries from our garden just about every other day. As I was putting these strawberries together for a quick photo op, our dog Glory couldn’t resist them and took a few for herself.

Have a wonderful 4th of July!

recipe source: adapted from Martha Stewart Magazine, January 2002

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posted by: Kay

3 comments

Rhubarb Strawberry Crisp

August 18, 2012

It’s nice to know that there will be plenty of rhubarb in my garden from spring to the end of summer. The one recipe that I often make with it is Rhubarb Strawberry Crisp. It came together from bits and pieces of different recipes found over the years and as a result, the combination is sweet, tart, tender, and crispy. With the addition of ice cream will make it even more delicious.

rhubarb plants in my garden