Plenty Sweet Life

Grandma's Recipes One By One!

Roasted Winter Squash

Today I’m sharing how I learned to make Roasted Winter Squash. I never knew the name of the squash we made back when I was growing up, but I’ve learned that it’s called Buttercup Squash. This is the only kind of squash we ever had in our house. Our neighbors grew some different kinds of squash in their garden one year, and I remember that it was so exotic to have these weird kinds of squash and weird to try and bake or cook them. Of course those were REALLY weird kinds like patty pan and butternut. This is the way I learned – from my mom – how to bake squash. Knowing how much this family likes sweets, I’m not surprised that the squash we would have for dinner had butter and sugar in it. It’s not necessarily the healthiest way to eat squash, but it was a great way to make the squash from the garden kind of special. My family always used this kind of winter squash – buttercup – but you could use this method with any kind of winter squash like butternut, acorn, Hubbard, whatever kind you happen to find at your local store, farmer’s market, or grow in your own garden.

Here is the recipe as I made it:

Roasted Winter Squash

Wash and dry the winter squash of your choice (I think this one is a kabocha squash, not a buttercup squash).

Start by cutting the squash in half and scraping out the seeds. Watch your fingers when you’re cutting – the squash is really, really hard, so use your biggest, sharpest kitchen knife – we don’t need any kitchen emergencies here. You can roast the seeds like Pumpkin Seeds if you want to – they’re delicious! Some people peel the squash and cut it into smaller pieces or cubes, but then you can’t fill the “cup”(s) with butter and brown sugar. This is just the way I learned how to do it. I cut the halves each into half again, and because I didn’t get it cut directly down the middle in the first place, I cut the larger half into half again, so I had 6 pieces – 2 larger ones and 4 smaller ones.

Then I poke the pieces with a fork. I’d like to think that it helps the squash bake faster, and then lets the butter and brown sugar goodness get down into the flesh of the squash easier.

I baked the squash at 400 degrees for 30 minutes initially.

Take it out of the oven and put about a teaspoon of butter and a teaspoon of brown sugar in the “cup” of each piece of squash.

I baked the squash another 15 minutes and checked it. It didn’t seem as tender as I would have liked, so I baked it another 15 minutes – that made 1 hour of baking all together. You can keep checking in 15 minute increments until it’s done. Keep checking to make sure the squash is tender and not firm – we’re talking tender like a sweet potato here. Look at the pool of goodness made by the butter and brown sugar. That’s what we want. Some of the caramel-y goodness from the smaller pieces dripped down on the baking sheet because the “cup” wasn’t big enough to hold it. It made a delicious, crisp frico of caramel which I put back on top the squash.

This roasted squash is so good with any kind of main dish – Hamburger Hotdish, Meatloaf, Baked Chicken, or Spanish MeatballsI serve them as is, so everybody gets their own little piece of heaven, but you can also use a large spoon and scrape all the squashy goodness out into a serving bowl or freeze it for serving later. Or you could just bake it plain and freeze it for another time, but try Roasted Winter Squash this way, with the butter and brown sugar deliciousness in it, and you’ll never go back to eating it plain.

 

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Christmas Tree Rolls

There’s nothing better for Christmas morning than having a beautiful batch of Christmas Tree Rolls in the freezer, ready to go for a festive and ridiculously delicious Christmas breakfast. In the fall, I made a half batch of the recipe for Buns that my mom has made since the 1960’s, and I used 1/3 of that half batch to make the small pan of Lingonberry Rolls that we enjoyed for our Thanksgiving morning breakfast. With the other 2/3 of that half-batch, I made these rolls for us to enjoy for our Christmas morning breakfast. My mom made these rolls for the family for Christmas morning sometimes during my childhood. She would make the Buns, then once she was tired of making the buns, she would use the last of the dough to make caramel rolls. Earlier on she would make Swedish Tea Ring to give away as gifts, or for us to have on Christmas morning. In later years, she would sometimes change it up and make Christmas Tree Rolls (occasionally also giving those away as gifts) and pop them into the freezer for Christmas morning. Now, I have to say, these Buns and caramel rolls have been a totally necessary item for everyone in the family for all holidays and anytime in-between. There’s nothing better slathered in melty butter, warm out of the oven. If you make the full batch of these Buns, it’s a big chore. My sister and I would help mom out (when we HAD to), but it’s a lot of work to do the whole batch. You mix up the big bowl of dough, knead it, let it rise, form the buns one by one, let them rise, and then bake them. I’m not complaining – besides learning how to make them, those warm buns were totally worth the work, and they freeze perfectly so there was usually a container of buns in the freezer (if my sister didn’t get to them – she had a thing for frozen baked goods – ha). Slowly, over time, mom hasn’t been able to continue her bun making. That means it’s time for the rest of us in the family to pick up the slack and start making them again – even if it’s for special occasions like a holiday, because they’re perfect for leftover turkey or ham sandwiches! But it’s still a lot of work to make those Buns, and when we get tired, we’ll just make caramel rolls like mom did. For now, I’m glad I only tackled a half-batch and made these melt-in-your-mouth delicious Christmas Tree Rolls for Christmas morning!

Yes – this a very well-used and well-loved recipe and recipe card!

Here is the recipe as I made it:

Christmas Tree Rolls

Follow the recipe for Buns or Lingonberry Rolls.

I used about 2/3 of a half batch for these rolls.

If you want to make buns, too, use half of the batch of the original recipe to make these rolls and the rest of the dough can be made into buns.

For the frosting:

2 cups powdered sugar

1 Tablespoon butter, softened

2 teaspoons vanilla

2-4 Tablespoons milk, or enough to make it spreadable

food coloring, if desired (I used green)

For ornaments:

maraschino cherries (I let them sit on a paper towel for awhile to dry off a bit)

sprinkles

Roll out dough into a long rectangle – or close to the shape of a rectangle.

Spread with about 1/2 cup softened butter, and sprinkle generously with about 2-3 Tablespoons cinnamon and about 1/4-1/2 cup sugar. You could mix the cinnamon and sugar together, if you want to, but I didn’t here. I didn’t do it here, but if you really want to make these special, you could also add chopped raisins, nuts, and cherries at this point.

Roll it up as tightly as you can, and cut it into slices to make the rolls.

I cut the tube of dough, with a serrated knife, into 12 rolls to make this tree – arranging them right on the baking sheet. They don’t look exactly the same size, but after rising and baking, they’ll be fine. You can see the cinnamon and sugar peeking through! Can’t wait!

After baking – oh yum. See – the rolls all ended up about the same size. Ha! They almost ended up right off the sides of the pan! To keep these for Christmas morning I wrapped a piece of foam core with foil (making a “platter” to set them on), taped it on the backside, and put the rolls on that so I can wrap them well with plastic wrap and a piece of foil and put them in the freezer. Just make sure that the “platter” you make will fit in your freezer before you go to all the work and have to do it all over again!

After putting the rolls onto the serving “platter”, I frosted them with the above recipe of frosting, put cherries in the middle of each roll as an ornament, and used holiday sprinkles (plus a little brown sugar for the “pot” on the bottom) all over it for added festiveness! I mean, really! Just look how festive! Perfect for Christmas morning. Or gift giving. Or a hostess gift. Or a teacher gift. It’s just perfect. Make some Christmas Tree Rolls for your Christmas morning breakfast, make a big pot of coffee to go with them (since you had a late night putting together toys, wrapping, etc.), and let the festivities begin!

 

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Lingonberry Rolls

I made Lingonberry Rolls, and I’m so excited! The recipe is the same recipe used for Buns that my mom has been making for years – my whole life, really. I just added a twist on it – a Scandinavian twist! Grandma would LOVE these rolls, with their tart lingonberry filling and sweet almond icing. She was all for anything Scandinavian (since she was Swedish and Grandpa was Norwegian and Danish), and I just KNOW she would love these! Anybody and everybody will love these! Seriously – they take some time to make, but they’re pretty easy to do. I used my mom’s traditional recipe for Buns and just altered it a bit. We’re going to be having these for our Thanksgiving breakfast, but they would be amazing with your afternoon coffee or anytime! Speaking of Scandinavian, I had to share this photo of Grandma’s aunt. She was on a trip to Sweden with her mother (my great, great grandmother), and they visited the home where her mother lived and where they reconnected with relatives still living there. This is where the love of lingonberries comes from, and this is where the love of sweets for afternoon coffee comes from! It’s tradition – it’s necessary – it’s family!

She’s so cute in her traditional dress! I wonder if she ever did learn to spin wool into yarn! She could have spun some yarn for me to make Norwegian Mittens (still Scandinavian)!

You can see how well-used this recipe is – I can hardly read it!

Here is the recipe as I made it:

Note: This is a full recipe that my mom used to make buns AND rolls from one batch – I’m showing you the full recipe here. She would make buns until she got tired of making them, then she’d use the rest of the dough to make caramel rolls. I used half of this recipe to make two kinds of rolls. One kind of rolls is Christmas Tree Rolls that I’ll tell you about next month, but the other kind is this smaller pan of rolls that we’re going to enjoy for our Thanksgiving breakfast. So technically, I used 1/3 of a half batch for these Lingonberry Rolls and 2/3 of a half batch for the Christmas Tree Rolls (info to come in a later post next month). I hope that makes sense. You could use a half recipe to make a 9″ x 13″ pan of all Lingonberry Rolls – cutting the dough into 12-16 rolls.

Lingonberry Rolls

Mix in a large bowl:

4 cups water (warm)

1 cup sugar

1 Tablespoon salt

2 packages of yeast

Let sit a few minutes.

Add:

2 eggs

1 cup oil (I used canola)

Mix in:

2 teaspoons baking powder

10-12 cups flour

(Next time I might try 1 teaspoon cardamom in at this point!)

Knead until smooth and elastic – about 10-20 minutes.

Let rise 1 hour.

Punch down.

Let rest 10 minutes.

Form the rolls:

Roll out the dough into a rectangle – maybe about 10″ x 14″ for these 9 rolls – longer if you’re making a bigger batch with more rolls.

Spread over the top of the rectangle of dough:

1/2-3/4 cup lingonberry jam

Roll dough up on long edge to make a tube (this does get a little messy), pinching the seam.

Cut into 9 rolls and put into a greased pan (I used a 9″ x 9″ pan for this small batch).

Let rise 30-60 minutes.

Bake at 375 degrees for 25-30 minutes, until golden brown on top.

Cool.

Frost with Almond Icing (double this if making a larger pan of rolls):

Mix together until spreadable:

2 cups powdered sugar

1/2 teaspoon almond extract

1/2 Tablespoon butter, softened

2-3 Tablespoons milk, or just enough to make the icing spreadable

Sprinkle with toasted, sliced almonds.

Let the yeast do it’s thing for a few minutes.

I added just a couple of cups of flour first, got it all mixed up, and then added the rest of the flour. I think it’s easier to mix it all together that way.

Next – the kneading – and your arm and ab workout for the day. Work it!

Into the bowl with a lid or just cover it with plastic wrap. Let it rise for an hour.

Here it is, on to the next step. Punch it down and form the rolls.

After rolling out the dough into a rectangle, I spread on the lingonberry jam. It gets a little messy, but it will be worth it!

Cut the rolls into 1″-2″ slices and put into a greased pan.

I covered the pan with plastic wrap and let them rise again.

The frosting is easy to make and really makes the rolls special. This is the part Grandma would have liked most – the almond frosting!

I put these rolls into the freezer so we can enjoy them for our Thanksgiving breakfast. Not only are they a Scandinavian twist on a cinnamon or caramel roll, they have the tartness of the lingonberries, which remind me of cranberries, and they’re so good with that sweet almond frosting on top.

These rolls are just about perfect in every way. They have the tart lingonberries, the sweet frosting, and they’re made from mom’s recipe for Buns. I. Can’t. Wait. For. Thanksgiving. Breakfast. Period. Your family is going to love it when you bake something special for them. I know that our family sure appreciated it when my mom baked for us, and my own family appreciates when I bake for them. These Lingonberry Rolls are the way I’m doing it this Thanksgiving!

 

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Baked Apples

Oooh, how I love Baked Apples! It’s that time of year, and it’s so important to enjoy our beautiful fresh apples while you can! This recipe is a great way to enjoy them – it’s so easy to do and it’s fairly healthy, too. I totally made this recipe up, and used to make these apples for my kids when they were little and going to school. We’ve had them for breakfast, for an afternoon snack, and for dessert. Seriously – who wouldn’t like apples that taste like a piece of warm apple pie – without the work! This is such a cozy, warm, snack full of love, and I know you’re gonna wanna make these every weekend from now until the end of the never-ending winter to come. The smell of apple and cinnamoncooking – oh baby! It’s the best! Since there’s no recipe card to show you, I’ll just type out the recipe.

Here is the recipe as I made it:

Baked Apples

I used one of our amazing and delicious Minnesota Honeycrisp apples for this. I usually make one apple at a time, because I’m usually making these for only one person at a time, but you can fill a square or round pan with apples and use this to serve several people at once.

Wash and dry the apple, then core it so you can fill it with yumminess.

For the filing:

1 heaping Tablespoon quick oats

1/4 teaspoon cinnamon

1 teaspoon brown sugar

You can add some chopped nuts, too, if you like that sort of thing, but my family doesn’t care for them. I leave them out.

Mix the filling, then spoon it into the open core. This would be enough for two smaller apples – this one was large, and didn’t take all of the filling mixture.

Before putting the apple in the microwave, I put about 1/2 teaspoon of butter on the top of the filling mixture – so it can melt into the filling and get even more yummy.

Cook in the microwave on high for about 2 1/2 minutes, or until the apple is soft. Depending on how you like it, you can go a little less or a little more. I like the apple to stay a bit firm, but get just soft enough. The apple juices start to flow and cook the filling, and the butter melts into the filling and adds some buttery goodness.

If you want to gild the lily, so to speak, you can serve this with a squirt of your favorite canned whipped topping, too! Well, maybe if you’re serving this for a snack or a dessert. I’m not too sure I’d serve it that way for breakfast. Oh who cares – go for it! These apples are sooooo delicious! Your family is gonna love these so much – they may become a habit! Try these Baked Apples and get them hooked!

 

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Pumpkin Bread

Can you really ever have too many recipes for Pumpkin Bread? I think not. My son doesn’t think so, anyway, since pumpkin bread of any kind is his absolute favorite! I’ve made Moist Pumpkin Bread and Pumpkin Raisin Bread on Plenty Sweet Life – who can say which one is the best? All 3 of them are absolutely delicious! The pumpkin bread that this recipe makes is pumpkin-y and spicy and very tasty. There’s nothing easier to make for your afternoon coffee or tea, than a quick bread. This time of year, there’s nothing we all like more than pumpkin. Well, pumpkin bread is perfect – on both counts. It’s great from the beginning of September until the end of November – make a batch, put it in the freezer, and you’re good to go whenever you know you have guests coming (or even unexpected guests).

Cream together:

1/3 cup butter

1 1/2 cup sugar

Add:

2 eggs

Sift together:

1 2/3 cups flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon cinnamon

Combine with butter mixture.

Mix in:

1/3 cup water

1 cup pumpkin puree

Bake at 350 degrees for 1 hour and 20 minutes.

The recipe card didn’t say if this was batter for one loaf or if it was enough for two. Since it said to bake for 1 hour and 20 miutes, I decided that must mean that it was only one loaf.

Oh wow does this smell good baking!

Ugh! Man, I hate when this happens!

I just took out the pieces and put them in where they belong.

See – you can’t even tell there’s a problem on the bottom! If the pieces end up coming off when you slice the bread, just act as if the delicious crumbs were meant to come off like that!

You can see the pieces that stuck in the pan (and I so gently placed back on the loaf) coming off here on the bottom of the slices. Cook’s treat – or they just go with the slice. Yum. This bread is fragrant and spicy and so delicious – especially when slathered with nice, soft butter! You’re going to want to enjoy this pumpkin bread with a nice cup of coffee or a nice cup of hot apple cider or even a nice cup of Hot Chocolate. Who cares how you decide to enjoy it? Just make this spicy Pumpkin Bread and enjoy the fall and all the spice it brings!

 

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Canadian Bars

Why did they name these delicious bars Canadian Bars? I had no idea until I looked online for more Canadian Bars recipes and found the same recipe called Nanaimo Bars, named for the city in British Columbia. It’s practically the exact same recipe. Who knew? They are just one more no-bake treat to try before the summer is over. This has been a hot one, and we all know August and even September can also be hot. Summer’s not over yet, and there are still reasons to need a delicious no-bake treat. Because summer’s not over yet, I wanted to share this photo of some of Grandma’s family. Her mother and aunt and oldest sister are in the middle, along with various other family members. They look like they are truly enjoying the beautiful summer day. I love this photo so much, with the ladies wearing their high collared blouses and long skirts.

I’m sure they wouldn’t have minded having some no-bake recipes back then – those wood fired stoves that they had to use must have made the kitchen and house incredibly hot! Turning on the oven in our houses NOW can make the kitchen and house incredibly hot. So I’m glad I found just one more no-bake (it actually says unbaked) recipe from another of Grandma’s old church cookbooks to end the summer!

Here is the recipe as I made it:

Canadian Bars

Mix together:

5 Tablespoons unsweetened cocoa

1/2 cup butter, softened

5 Tablespoons sugar

1 egg

Beat over boiling water until butter melts.

Add:

2 cups graham cracker crumbs

3/4 cup coconut

1/2 cup nuts, chopped (I used walnuts)

Pour mixture into 9″ x 13″ pan.

Cover with the following mixture:

1/4 cup butter

3 Tablespoons milk

2 Tablespoons Jello Instant Vanilla Pudding mix

2 cups powdered sugar

Let stand 15 minutes to firm up.

Spread with:

4 squares semi-sweet chocolate (you can use 1 package chocolate chips – I did)

1 Tablespoon butter, melted

This recipe has ingredients that you probably have in your cupboard.

The bottom layer is full of goodies!

The second layer barely covered the bottom crust. I’m beginning to think that even though the recipe calls for a 9″ x 13″ pan, I maybe should have used an 8″ x 8″ pan instead.

The top layer of chocolate did cover the second layer.

See how thin the bars are? When I looked up the other recipes and found the Nanaimo Bars, they were thicker.

While not a thick bar, these are definitely delicious and are a great no-bake option for a hot summer day. I might try using the smaller pan next time, to see how that goes. I have no doubt that before submitting the recipe for the old church cookbook, someone decided that they could get more bars and make them go further if they used a larger pan. Either way, they’re easy to make and really delicious. Try something new before this hot summer’s over – these no-bake Canadian Bars!

 

 

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Black and White Bars

As you can see, my mom first made these Black and White Bars in April of 1970! I love that! I love that she and Grandma started the tradition of writing on the recipe the date that they first made that recipe. I do it now and so do my daughters. It’s a fun way to remember just how long we’ve all been making these great recipes. Speaking of long ago, this photo is of me jumping into the water at the lake when I was about 3 years old. I think they used one of those new-fangled cameras called a Polaroid – you know, the kind where you take the photo and peel off the back and then wait for it to develop right before your eyes!

This is a total summer pic – I must say, it sure looks like I was enjoying myself! If water was involved – I KNOW I was! This is why we need really easy, really delicious recipes in the summertime. This is why I designated this the “Nothing But Easy Summer”, so we could get out and enjoy those things we love to do without suffering with bland and yukky food. This is why I’ve been sharing quick to make, easy to do, tasty recipes. I love summer!

Here is the recipe as I made it:

Black and White Bars

Cream:

1 cup shortening (I used butter)

2 cups sugar

Add:

4 eggs, unbeaten

2 cups flour

1/2 teaspoon salt

1 1/2 teaspoons vanilla

2 cups nuts, chopped

Pour 3/4 of batter into 9″ x 13″ pan.

Add to remaining batter:

2 squares unsweetened baking chocolate, melted

Spoon dollops of chocolate batter onto top of batter in pan as in marble cake.

Swirl.

Bake at 350 degrees for 35 minutes.

The recipe also says you can leave out the baking chocolate, add chocolate chips, and make them as blonde brownies.

Here are the two kinds of batter before the swirl.

I just used a spoon to dollop the chocolate batter on top of the vanilla batter.

The batter – both kinds – was so thick, I didn’t think that maybe this would work. I tried to swirl the batter with a toothpick, but that didn’t work. Then I tried a wooden skewer – the pointed end – and THAT didn’t work. Next I flipped the skewer over and used the flat, cut end, and finally that worked. Sort of. I wasn’t so sure about this.

It worked! Look how pretty they are!

I will totally be making these over and over and over.

This recipe totally fits with the “easy” theme for this summer. They’re so easy to make and they’re so good – I know why my mom’s been making these since 1970! Make a batch or two of these Black and White Bars – maybe put one in the freezer – and get outside and enjoy the summer before we look up and another summer is already gone!

 

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S’mores Bars

Everybody loves s’mores, and while I have made The Easiest S’mores Pie Ever and S’mores Snack Mix, the recipe for S’mores Bars today is a ridiculously easy one that I came up with one Sunday for a family lunch. As I’ve said almost every post so far this summer, this is the “Nothing But Easy Summer”, and I refuse to be in the house any longer than absolutely necessary. You’re going to love this recipe, too, for how easy and how yummy these bars are. I recommend you bake them just before you serve them for maximum melty gooeyness.

Here is the recipe as I made it:

S’mores Bars

Mix up:

1 recipe of cookie dough (pan bar version) from the back of a bag of your favorite chocolate chips – just don’t add the chocolate chips yet! I would think you could also use any of your favorite chocolate chip cookie dough recipes.

Spread cookie dough in 9″ x 13″ jelly roll pan.

Instead of mixing the chocolate chips into the dough (I used about half of a bag of chocolate chips), I sprinkled them on top of the dough.

Next I sprinkled on about half of a bag of mini marshmallows.

Bake according to the directions for the recipe on the bag of chocolate chips.

The chocolate chips get melty and the marshmallows turn crusty brown on top and gooey on the inside.

I only suggested baking these right before serving because of the deliciousness of the warm cookie, melty chocolate, and gooey marshmallow. However, I brought these to a Sunday lunch at my daughter’s place, and we had a picnic outside. After the bars sat in the sun while we ate lunch, they were just as warm, melty, and gooey as they were right out of the oven! I just covered them with a piece of foil to transport, left it on while the bars sat in the sun, and enjoyed them after lunch. These S’mores Bars are so easy and so delicious – you’ll want to keep them in mind for your next picnic!

 

 

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Easy Unbaked Bars

Today’s recipe for Easy Unbaked Bars came from one of my sisters-in-law. She brought these to her mother’s 94th birthday celebration last spring, and I had to have the recipe. The name says it all – easy – unbaked – bars. Check, check, and check. That’s the way we like ’em! They’re perfect for this “Nothing But Easy Summer”! I’m not doing anything this summer that isn’t easy. That leaves all possible time during the day to enjoy the summer while it lasts. We’ve had a very cool spring here in Minnesota, and once summer hits – we’ll outside, enjoying every minute before the flakes fly again next fall. Have I mentioned that I’m not doing anything this summer that’s not easy. Right – I’m keeping is easy – nothing but easy.

Here is the recipe as I made it:

Easy Unbaked Bars

Melt in microwave 1 1/2 minutes:

1 10 oz. package of peanut butter chips

1 stick butter

Add:

1/2 to 3/4 bag of miniature marshmallows

In 9″ x 13″ greased pan, put half of a jar of roasted peanuts.

Spread first mixture on top of peanuts.

Top with other half of jar of peanuts.

That’s it – easy!

Go ahead and get the first layer of peanuts ready before starting on the middle layer.

There really aren’t a lot of ingredients for these. It’s amazing how that makes for such an addictive treat.

Melt the chips and butter and stir until smooth.

Stir in the mini marshmallows – they’ll get a bit melty, yet still hold their shape.

You might want to spoon on the middle layer so you can cover the bottom layer of peanuts while keeping the peanuts in place.

Once the top layer of peanuts is on, I recommend you put the whole pan into the refrigerator for about 30 minutes.

Did I mention that these are addictive? Oh my.

It’s a good thing that these bars are easy to make, cuz I think we’re all going to be making a lot or pans of these over the course of the summer. Yep – nothing but easy – and ridiculously, deliciously addictive, I might add. Watch out for these! Don’t say I didn’t warn you! You and everyone you know will get hooked on these Easy Unbaked Bars!

 

 

 

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Rhubarb Crisp

I’m not sure where this recipe for Rhubarb Crisp came from, but I found it in my mom’s recipe box. It looks old, so I’d guess it came from Grandma originally, but it’s possible mom got it from someone she worked with years ago. I had to share this photo of my grandma and grandpa with my mom and my uncle because I think there might be some rhubarb growing right behind them. Actually, I’m not too sure that this photo was taken on the farm, but even if it wasn’t, there was probably some rhubarb growing there no matter who’s house it was. Grandma and family were not too into taking family photos that weren’t formal. That’s why this photo is so awesome! It’s just a nice casual photo of a beautiful summer day.

I just love this one!

Grandma grew (and used) as much rhubarb as possible. She had a LOT of rhubarb recipes. Rhubarb was one thing that was ALWAYS in everyone’s garden back in the day. It grows almost like a weed, keeps coming back every year, and it’s absolutely delicious in everything you could possibly bake with it: cakes, pies, desserts, jam, bread or muffins. You could grow it beside your garage, in your garden, or right in the middle of your backyard. The season is short (my mom always says you should only use it until it starts to get “woody”, which is through the end of June, at most) so you have to make the most of it and bake all of your favorite rhubarb recipes while you can.

Here is the recipe as I made it:

Rhubarb Crisp

Cut up and put into a 9″ x 13″ pan:

3 cups rhubarb (I used 4 cups)

Beat and pour over to top of the rhubarb:

1 cup sugar

2 eggs, beaten

3 Tablespoons quick tapioca

Crumbs for topping – mix together and sprinkle on top of all:

1 cup sugar

3/4 cup flour

1/3 cup butter, slightly softened

Bake at 350 degrees for 1 hour.

I mixed up the crumb topping first so it was ready to go. You could use a fork, two knives, or a pastry blender, but I just used my fingertips to make it crumbly.

The eggs don’t really need to be beaten before mixing the batter together.

It all mixes up pretty well.

I used 4 cups of rhubarb instead of 3 cups, just because that’s how much I got when I cut up all the stalks that I had picked. I think it could have used even more rhubarb. The batter looks like it will hardly cover all the rhubarb. I used a small spoon and tried to spread it on as evenly as possible.

Over the top of everything goes the crumb topping. Sprinkle it ALL on there!

After baking it really doesn’t look like much.

Oh boy – this is good!

My family decided that this is a keeper. It’s one of the most delicious rhubarb recipes I have ever tried. It really is that good. It got a bit flat, and like I said above, it doesn’t look like much, but boy oh boy, is it good. Seriously, it was almost like candy. Sweet yet tart, crunchy on top yet almost creamy underneath. Mmmmm. You could serve this with whipped cream, but I happened to have some vanilla ice cream – and if you’re going to serve it with ice cream, I highly recommend you serve it warm. Not hot – just warm – and let the ice cream melt and immerse the crisp in all that vanilla, creamy goodness. I know you can find some rhubarb growing somewhere. If you don’t have your own rhubarb plants, get to know your neighbors and see if you could pick just enough from their rhubarb plants to make this delicious Rhubarb Crisp!

 

 

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The New Vintage Kitchen

A Vermont innkeeper's collection of vintage recipes, reimagined for today's cooks.

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eASYbAKED

a collection of recipes