Archive for May, 2009

Bring on the Berries

Friday, May 29th, 2009

As I was driving to work this morning I passed by a small roadside stand selling fresh, locally-grown strawberries! I immediately made a mental note to stop on the way home and buy several quarts. I love fresh berries – strawberries, raspberries, blueberries, or just about any other kind of berry. In mid-June we’re celebrating berries with our Berry Jam Festival Friday, June 19th & Saturday, June 20th. I’ve been checking out the exotic berry creations our food gurus plan to make for the festival – all the while drooling with anticipation. Guests to the Village have the opportunity to sample all sorts of berry treats during the festival ranging from frosty drinks to pies and delicious desserts to main entrees using berries in ways that I never dreamed of! I can hold my own in the kitchen, but am not the most creative at less-traditional flavor combinations. So, I’m always anxious to see new recipes from our food service managers. Then there’s the music – this is the Berry JAM Festival! What better way to spend a mid-June Friday and Saturday – music … berries … and Kitchen Kettle Village!

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Prize Winning Rhubarb Desserts

Friday, May 22nd, 2009

The Rhubarb Festival has come and gone, but I wanted to share the recipes for the winning desserts. This weekend would be a great time to bake something delicious with rhubarb! Enjoy.

1. Grand Champion & 1st Place Pie Division Winner

Rhubarb Pear Pie
Belinda Myers, Dallastown, PA

Recipe for Pie Crust (2 crust pie crust):
2 cups flour
1 teaspoon Salt
¾ cup butter flavored Crisco
7 to 8 tablespoons of ice water

In a large bowl mix flour, salt and shortening until coarse crumbs form on a well floured surface. Roll out ½ amount to fit a 9 inch pie plate.  Use remaining for lattice strips.

Filling:
4-1/2 cups diced fresh rhubarb
¾ cup sugar
2 tablespoons cornstarch
2 fresh pears, cored, peeled and diced.

Mix filling ingredients together in a large bowl.  Place into prepared shell. Lay lattice strips on top of pie. Seal and crimp edge.  Place on cookie sheet in a 400 degree oven for 45 to 50 minutes or until golden brown.

2. 1st Place Rhubarb Dessert Division Winner

Rhubarb Bars
Linda Glick, Lancaster, PA

3 cups rhubarb
1 ¼ cups sugar
1 tablespoon cornstarch
¼ cup water
vanilla

Cook together rhubarb, sugar, water, and cornstarch until thick. Cool, add vanilla.

CRUST AND TOPPING
1-1/2    cups flour
1-1/2   cups oatmeal
1 cup shortening
1 cup brown sugar
1 teaspoon soda
1 3oz. Strawberry Jello

Mix crust & topping ingredients (except Jello) Place about half of mixture in pan, press down. Spread with filling. Sprinkle with Jello. Put rest of crust/topping mixture on top and bake at 375 degrees for 35 minutes.

3. 1st Place Rhubarb Cake Division

Rhubarb Cheesecake
Carolyn Fisher, Kinzer, PA

CRUST:
1 ½ cups flour
¼ cup sugar
7 tablespoons butter

Mix all together and put in a 10 ½ inch cheesecake pan or a 9 x 13 glass cake pan.

LAYER 2:
5 cups rhubarb
2/3 cups sugar
2 tablespoons flour

Toss together and put on top of crust.  Bake at 350 for 15 min.

LAYER 3:
18 oz. cream cheese
2/3 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon lemon juice

Mix eggs and sugar.  Add softened cream cheese.  Mix together.  Do not over mix.  Pour over hot rhubarb. Bake at 350 for 30 min.

LAYER 4:
8 oz. sour cream
2 tablespoons sugar
1 teaspoon vanilla

Mix together. Spread over cream cheese mixture while mixture is still hot. Bake 5 minutes. Chill and serve.

Do you have a favorite rhubarb recipe? If so, please comment back with the recipe. We love to swap recipes at Kitchen Kettle.

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