Well, it’s been a little cool-but it isn’t snowing, and we know that better weather is coming. We have many celebratory occasions in our society and Easter is one of them. Whatever your beliefs, this is as good a time as any to enjoy the ones we love. Enjoy this time of year-the leaves will be budding soon, grass is already starting to green up, and many of us are planning our gardens already!
Have a great Holiday and enjoy the recipes. Lisa sent us in one for Spinach Salad-(Lisa also told me that you can get goat cheese and sun dried tomatoes packed in olive oil right here in town, Although you probably already knew that…) and Judy sent us in a recipe for Rhubarb Brown Betty. Both of these ladies are local and thank you to them for sharing their recipes. Look forward to hearing from you ladies again!
2 bags of Spinach
grapes, cut in half
1/4 c. chopped celery
4 fresh sliced pears
Put in a bowl and when ready to serve add:
Strawberries, walnuts, and goat cheese along with the dressing.
Dressing:
4 tbsp. vinegar
2 tbsp. olive oil
salt and pepper
Whisk together and pour over salad.
Lisa tells us “There are other variations of fruit you may use in the salad. I have used apples in place of the pears before. Also, with the dressing, you don’t necessarily need to use this specific one. I have used store bought Raspberry vinaigrette and it tastes great.”
1 1/ 4 cups all purpose flour
1 tsp baking powder
1/ 4 tsp salt
1/ 2 tsp cinnamon
1/ 2 cup (one stick) unsalted butter at room temperature
1/ 2 tsp orange zest
1 1/ 4 cup sugar, divided
2 large eggs
1 tsp vanilla
1 / 4 cup milk
1/ 4 cup fresh orange juice
1 lb fresh rhubarb, chopped into 1 inch pcs
Directions: Heat oven to 350 degrees. Lightly coat 7x 11 baking dish with cooking spray. In bowl whisk together first 4 ingredients; set aside.
In large bowl, using electric mixer on medium speed, beat butter, orange zest and 1 cup sugar for 1 min or until light and fluffy. Add eggs and vanilla extract. Beat 1 min., scraping down sides of bowl as needed. In liquid measuring cup, combine milk and orange juice. Beginning and ending with flour mixture, alternately add flour mixture and milk mixture, beating 30 sec after each addition.
Spread 1/2 batter in prepared dish. In medium bowl, gently toss rhubarb with 2 Tbls sugar, layer evenly over batter. Drop remaining batter by spoonfuls over rhubarb. Sprinkle with remaining sugar. Bake 25 min. or until golden brown and toothpick inserted in center comes out clean. Serve warm.
Have a great week! I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
