Strawberry Rhubarb Oatmeal Crisp

The strawberry bed has provided me with a whole bowl of strawberries this week. I am pretty proud of my strawberry yield (this is only the second year that the strawberries have produced). Home grown strawberries are very sweet and flavorful.

Most of the strawberries were smallish, about the size of a quarter.

Some surprised us,and were quite large.

There were some characters in the batch. They were just oozing with personality.

There weren't enough strawberries to splint among all the eager eaters, so I combined them with some rhubarb from our rhubarb plant.

I ended up making Strawberry Rhubarb Oatmeal Crisp.  It was uber sweet, uber rich, and uber delicious! Even the rhubarb haters ate it up, and didn't complain!

I adapted a Rhubarb Crisp recipe out of one of my favorite cookbooks, "9X13 The Pan That Can".

Strawberry Rhubarb Oatmeal Crisp
(makes 12 - 16 servings)

Filling:
4 cups  fresh or frozen rhubarb
4 cups fresh or frozen strawberries (quartered if the berries are large)
1 cup packed brown sugar
1/4 cup cold butter, cut in small pieces
1/4 cup all purpose flour

Oatmeal Topping:
2 cups oatmeal
1 3/4 packed brown sugar
1 cup all purpose flour
1 cup chilled butter (two sticks)

1. Preheat oven to 325.
2. For filling: in a large bowl combine rhubarb, strawberries, 1 cup of brown sugar, and 1/4 cup flour.
3. Spread filling evenly in a greased 13x9 baking pan.
4. For the topping: In a medium bowl combine the 1 3/4 cup brown sugar, 1 cup flour, and 2 cups oatmeal.
5. With a pastry blender or hand mixer cut cold butter into oatmeal mixture until it resembles coarse crumbs.
6. Sprinkle oatmeal mixture evenly over fruit filling.
7. Bake, uncovered for 45 - 50 minutes or until fruit is tender and topping is golden brown.

This recipe isn't super frugal or healthy. Almost three cups of brown sugar and 2 1/4 cups of butter does cut into the baking supplies (and we won't talk about the cholestrol), but for a special occasion I think it's okay to go a little crazy once in awhile!

Another Baby's Birthday

Yesterday was my third child's (A.J.'s) 11th birthday. I knew he was growing up when he requested Strawberry Swirl Cheesecake for his birthday dessert; instead of the usual overly decorated birthday cake (Sniff! Sniff!). Cheesecake has been raised up on a pedestal at our house. It has become a much coveted dessert. The only time I make it is when I have been asked to bring dessert for a family of church activity, or I am taking a special birthday treat to a friend. Needless to say, my family rarely gets to imbibe (so to speak!). I tweaked a recipe I found in my Better Homes and Garden Cookbook. I am not a big New York Style Cheesecake fan (to dry and heavy for my tastes), but this recipe is light, fluffy, and moist. It is also very versatile! So today, I am going to share my secret family cheesecake recipe (Don't tell my hubby. He thinks I should keep it a secret!).

Heavenly Cheesecake

Crust:
1 1/4 cups finely crushed graham crackers
5 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon cinnamon

Mix together graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined. Press unto the bottom and 1 inch up the sides of a greased Springform pan. Wrap two layers of heavy duty aluminum foil around the bottom and up the sides of the Springform pan. Make sure the foil is wrapped tightly around the pan to make a waterproof seal, and set aside.

Filling:
3 (8oz) packages cream cheese; softened
1 cup sugar
2 tablespoon flour
1 1/2 vanilla
1/4 milk (or half and half)
3 eggs (slightly beaten)

Beat cream cheese until fluffy. Gradually beat in sugar and flour. Mix in vanilla and milk. Mix in eggs and beat until smooth. Pour into graham cracker crust. Place the Springform pan in a roasting pan (or cake pan several inches larger than the cheesecake pan). Pour enough water in the roasting pan to reach halfway up the Springform pan. Place in the center rack of the oven and bake at 375 for 45 to 55 minutes. The cheesecake is done when a 2 1/2 inch section around the outside edge of the cheesecake appear set when gently shaken. Cool in pan on a wire rack for 15 minutes. After 15 minutes loosen the crust from the sides of the pan with a sharp knife. Let cool for 30 minutes more, then release the side of the Springform pan and remove from cheesecake. Let cool completely and then refrigerate.

Variations:
1. To make Strawberry (Raspberry) swirl cheesecake drop six heaping tablespoons of freezer jam on the top of the batter and swirl into it with a butter knife (bake an extra 5 - 7 minutes).
2.To make Chocolate swirl cheesecake stir 1/2 cup melted semi sweet chocolate chips into half of the cheesecake batter. Pour the plain batter into graham cracker crust (use chocolate graham crackers instead of honey graham crackers). Pour chocolate batter over plain batter and swirl fillings together with a butter knife.
3. Squirt strawberry, caramel, or chocolate ice cream toppings over individual slices of cheesecake. Top with a few raspberries, or sliced strawberries.

Fool Proof Pie Crust

I've been wanting to share this recipe for awhile, and with Easter coming up, I thought it would be the perfect time. I love to make pie, but it has taken me years to find the perfect crust recipe. I have tried several methods, but most seem either hard to roll out, or are not light and flaky. Since I married into a pie baking family, and my pie is constantly being compared to my mother in laws. I am always feeling the pressure. If you don't believe me, last Thanksgiving more time was put into planning the pie menu than the actual dinner. We ended up with twenty seven pies between my mother in law, sister in law, and myself (there were more pies present than guests). Anyway, this crust is easy to mix together, and fairly forgiving. The best part is that is rolls out like a dream, and is light and flaky.

Fool Proof Pie Crust

4 cups all purpose flour
3/4 teaspoon salt
1 tablespoon sugar
1 cup shortening
3/4 cold unsalted butter
1 tablespoon vinegar
1 large egg
1/2 cup ice water ( I place several ice cubes in a glass of water and let it sit. When I'm ready for the ice water I remove the ice cubes and measure out 1/2 cup)

Combine flour, salt, and sugar in a large bowl. Cut butter and shortening into the flour mixture with a pastry blender, your fingers, or if you have a Kitchen Aid mixer use the paddle attachment until the mixture resembles coarse cornmeal. In a separate bowl whisk together egg, vinegar, and ice water. Mix into the flour mixture until just combined. Gently press together to form a dough. Divide into four equal parts and form into balls. Place in a greased bowl, cover, and let chill for at least an hour. Roll out and place into greased pie plate. Follow pie recipe for baking instructions.

It also freezes well. When ever I make a batch I double or triple it. There are several ways you can freeze uncooked pie crust.

1. Divide the extra into individual portions. Shape into a ball. Wrap them tightly in wax paper and freeze them. When the pie crust is frozen I place them all in a gallon freezer bag for extra protection. When you are ready to use them let the frozen balls of dough thaw out on the counter or overnight in the refrigerator. Roll them out while they are still cold, but not frozen. Place in a greased pie plate.

2. You an also save yourself time later and roll the crust out between layers of wax paper. Freeze them between the layers of wax paper flat on a cookie sheet (you can stack them two high). When they are frozen slide the frozen sheets into a gallon freezer bag. Just thaw out and place in a greased pie plate.

3. I have also bought aluminum pie plates at the Dollar Store. Roll the crust out and placed them in the greased pie plates. Freeze them. Wrap them well with plastic wrap after they are frozen and stack them in the freezer. Just thaw out and fill when you are ready to use.
Pie crust will stay good in the freezer for six months.

Diet Coke Chocolate Cake

Thought I'd share a fun recipe today. Sunday I was craving a chocolate treat, and Jessica suggested that we make the cake that she had eaten at Mutual. She had been raving about it. Since anything with the words Diet Coke and chocolate in it have my 100% approval; I thought we would give it a whirl! I called my friend who gave me the recipe (she got it from her sister who is a heart health educator at the hospital. So apparently, it is also a healthy choice option! Hooray for me!). It is very simple:

1 box of chocolate cake mix (we used devil's food)
1 (120z) can of Diet Coke

Mix together. Spread batter in a greased 13x9 in cake pan. Bake at 350 for 30 minutes.

Just warning you it does not come out light and fluffy, it is fairly dense. It tastes wonderful, though. It is best with a dollop of whipped cream on top (so much for healthy options. Oh, well!).
You can replace yellow cake and Diet 7 up if you are not a chocolate fan. I'm thinking about adding a can of light cherry pie filling into to the batter next time for variety.

Warm Banana Cobbler

Holy Moses! I have to share this recipe with all of you! I made Warm Banana Cobbler for dessert tonight. I had some bananas that were freckly (see I can turn this into a frugal post). I wanted to try something new, and my family is getting sick of banana muffins or pancakes every time the bananas get ugly (which seems like about every fourth day). I must also confess that I make the crappiest banana bread......EVER!! I was hankerin' to do a little baking, and I found this recipe in one of my favorite cookbooks ("Better Homes and Garden's 9x13 The Pan That Can). If your a banana fan you have got to try it; it is FABULOUS! I made a few tweaks by adding some nutmeg, and cinnamon. I also added an egg into the batter to give it a richer flavor. I also omitted the nuts (they make my tongue break out). My dear hubby gave it a double thumbs up, so it must be a winner (he's picky and not afraid to voice his opinion). I'm telling you it tastes like heaven! Anyway, drum roll please.......

Warm Banana Cobbler

1 1/2 cups self rising flour, divided ( just mix 1 1/2 cup flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon salt together in a small bowl. It is exactly the same thing)
1 cup oatmeal
1 cup granulated sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 cup milk
1 egg
1/2 cup butter melted
1 1/2 tsp. vanilla
4 ripe bananas
3/4 cup packed brown sugar
1/2 butter
1/2 cup nuts (optional)

In a medium bowl stir together 1 cup self rising flour, granulated sugar, cinnamon, nutmeg. Add in milk, melted butter, egg, and vanilla. Beat until smooth. Pour into a greased 9x13 inch pan. Slice bananas over the top of the batter in a single layer. In a large bowl combine butter, 1/2 cup self rising flour, oatmeal, and brown sugar. Stir to combine. Cut in the 1/2 cup of butter until crumbly. Sprinkle evenly over bananas. Bake at 375 for 30 - 35 minutes. Let cool for 30 minutes, and serve while it is still warm with ice cream.

The perfect treat for a cold winter night! Enjoy!