Rhubarb Dessert

• 1 cup flour
• 2 tablespoons sugar
• one-half cup softened butter
• pinch of salt

Mix together and pat this mixture in a 9" x 9" cake pan. Bake for 20 minutes in 325 degree oven.

Beat 3 egg yolks and gradually add:

• 1 and one-half cups sugar
• 2 tablespoons flour
• one-third cup cream
• dash of salt
• 2 and one half cups chopped rhubarb

Pour this mixture over baked crust. Bake 40 minutes at 325 degrees. When done, spread on the meringue.

Meringue:

• 3 egg whites
• 6 tablespoons sugar
• one-fourth teaspoon salt

Beat until stiff. Place in oven and brown for 8 minutes at 400 degrees.

Peach Crumb Cake Mix in a Jar

Peach Crumb Cake Mix:

• 3/4 cup sugar
• 3/4 cup quick oats
• 3/4 cup brown sugar
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 can Peach Pie Filling
  (Gift wrap the unopened can and keep this separate.)

Layer the ingredients in the order given into a WIDE-MOUTH 1-qt.
Canning jar. Pack each layer into place before adding the next ingredient.

Wrap a ribbon around the jar and attach a gift tag with the following mixing and baking instructions:

Peach Crumb Cake:

• 1 jar Peach Crumb Cake Mix
• 3/4 cup butter or margarine
• 1 (29-oz.) can peach pie filling

Preheat oven to 350.. Empty contents of jar into a mixing bowl, stirring to combine. Melt butter and stir into dry ingredients to form a crumbly mixture. Press half of the crumbs into a greased 9×13 inch pan and top with the peach pie filling. Sprinkle remaining crumb mixture over filling. Bake for 30 to 35 minutes.

p.s. Make sure you use a wide mouth jar.

I made this using a 21-oz can of peach pie filling and it was plenty.

Peach not your favorite?
Try this recipe using other pie fillings….apple, cherry, blueberry.

Fixing this recipe while you’re visiting makes it all the more fun!

Pulled Pork

• 3-4 pounds boneless pork (shoulder or butt – no bones)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon ground cumin
• one-half teaspoon cayenne pepper
• 1 teaspoon paprika

combine all the spices and rub onto the pork

• 1 medium green bell pepper sliced
• 1 medium onion sliced
• 1 jar (18 ounces) prepared barbecue sauce (I used Famous Dave’s brand)
• one-half cup packed brown sugar

Combine in slow cooker for 8-10 hours on low.  If it doesn’t all fall apart naturally, pull it apart with a fork before you serve.

For a group of 300 or so, begin with 30 pounds of pork and do eight times on the other ingredients.  That’s what I did for this wedding reception.  I’ll tell you later if we had too much or too little – and what the comments were.

Dip for Fruit

– (I just poured it over the fruit and called it a fruit salad.)

• One package (5.1 oz) Instant Vanilla pudding and pie filling
• Three cups milk.  Mix with pudding for two minutes
• Add one and a half cups sour cream
• Blend in one-fourth cup orange juice

I made this the day before and refrigerated it and poured it over the fruit as I was served. 

Patriotic Salad (4th of July USA)

by Dianne of Calgary, Alberta, Canada

• 1 8-ounce package cream cheese, softened
• 1 8-ounce carton dairy sour cream
• Three-fourths cup salad dressing or mayonnaise
• 1 tablespoon lemon juice
• 1 envelope unflavored gelatin
• 1 6-ounce package strawberry-flavored gelatin
• 1 6-ounce package blackberry-flavored gelatin
• 2 cups frozen blueberries

Directions

1. Lightly oil an 11- to 12-cup mold; set aside.

2. Pour 2 cups boiling water over the strawberry-flavored gelatin; stir until the gelatin is dissolved. Carefully stir in the frozen strawberries.

Chill until the mixture begins to thicken. To quick-chill gelatin, place the bowl of gelatin over a bowl of ice water; stir until partially set.

Stir to evenly distribute the strawberries and turn the mixture into the prepared mold.

Refrigerate.

3. In a small bowl beat cream cheese, sour cream, salad dressing or mayonnaise, and lemon juice until the mixture is smooth.

4. In a small custard cup sprinkle the unflavored gelatin into 1/4 cup cold water. Place the custard cup in a skillet with 1/2 inch of boiling water.

Stir the gelatin until dissolved.

Stir the unflavored gelatin mixture into the cream cheese mixture.

Beat until well blended.

Carefully spoon the gelatin-cream cheese mixture over the strawberry mixture. Spread the gelatin-cream cheese mixture evenly to the edge of the mold.

Refrigerate.

5. Pour 2 cups of boiling water over the blackberry-flavored gelatin and stir until the gelatin is dissolved.

Add 1/2 cup cold water and the blueberries; stir.

Chill until the mixture begins to thicken.

Stir again to distribute the blueberries.

Spoon the mixture over the cream cheese layer in the mold and spread evenly to the edge of the mold.

6. Refrigerate the gelatin mold until it is firm, overnight or several hours. Unmold onto a serving dish.

7. To unmold gelatin, loosen the edges of the mixture from the sides of the mold with the tip of a sharp knife or thin metal spatula.

Set the mold in warm (not hot) water to the depth of the gelatin contents.

Hold about 5 seconds.

Tilt or shake the mold gently to loosen.

Invert the serving plate on top of the mold.

Hold both together firmly and invert.

Shake the mold gently until the gelatin slips from the mold onto the serving dish or plate.

If the gelatin doesn’t release, repeat the process.

Makes 12 servings.

*For a successful layered gelatin salad, add the second layer when the first layer appears firm but is slightly sticky to the touch. At this stage the gelatin will retain a fingerprint.

If the first layer is chilled too long, the second layer won’t adhere; if it is not chilled long enough, the layers run together.