| Ready – Set – Go ! Time to get those lawns ready for the summer ahead. Mow the lawn to pick up any needles and leaves. Apply fertilizer, 21-7-14 if you have an established lawn or 16-16-16 if your lawn was planted last year. Water, it is a little early to turn on the irrigation so you will want to get out the hoses. Refurbish the bark around your plants. Small Bark Bark Nuggets Compost 3/4 Minus Aggregate Pea Gravel River Rock Native Soil |
Rhubarb is ready for harvest and here is a great recipe that will be the
talk of your next BBQ. Serve as a dip with corn chips or over grilled
meat – YUM – YUM !
1 cup granulated sugar
½ cup water
2 tablespoons finely shredded orange peel
6 cups Rhubarb, cut into ½ inch pieces
½ cup green bell pepper, diced
¼ cup sweet onion, finely chopped
⅓ cup red onion, finely chopped
1 jalapeno pepper, seeded and minced
2 tablespoons honey
2 tablespoons lemon juice
1 teaspoon fresh ginger, grated
In a medium, non-stick sauce pan, combine sugar, water and orange
peel. Bring to a boil.
Add chopped Rhubarb and reduce heat to medium. Simmer gently
until the Rhubarb is tender, about 10 minutes.
Remove from the heat and allow to cool to room temperature.
When cool, add remaining ingredients. Mix well. Serve chilled or at
room temperature.
Recipe from Linda Stephenson’s Rhubarb Cookbook.
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
¾ cup quick cooking rolled oats
½ cup butter, melted
1 teaspoon cinnamon
4 cups Rhubarb, cut into 1 inch pieces
1 cup granulated sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Preheat oven to 350°F.
In a large mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8”x 8” baking dish, evenly spread rhubarb over crumb mixture.
In a saucepan, combine 1 cup granulated sugar, cornstarch, water and vanilla. Cook together until clear, pour over rhubarb.
Top rhubarb with remaining crumb mixture.
Bake 45 to 55 minutes.
Recipe from Linda Stephenson’s Rhubarb Cookbook.
This is one of the easiest cookie recipes ever. I found this in a cookbook called 101 Recipes to make from a Cake Mix. You can find this cookbook at the Hen’s Tooth in the Bend River Mall in Bend or at your favorite book store.
The reason I like this recipe is because most of the ingredients are already in the cake mix.
Pre-heat oven to 350 degrees
1 packaged cake mix – any flavor
2 large eggs
1/2 cup vegetable oil
Mix ingredients together. Roll into balls and place on an ungreased baking sheet. Flatten with a fork or use your hand. Bake for 8 to 10 minutes.
Variations I have used:
White cake mix, crushed candy canes, coconut
Chocolate cake mix. mini chocolate chips, crushed walnuts
Spice cake mix, raisins
Have fun and try different combinations.
“Thanks Linda! The cookies are great. I used pecans and raisins with a spice cake and topped them off with cream cheese frosting with a hint of maple syrup mixed in. I also made red velvet cookies with cream cheese frosting. How can it get any easier? Have a very merry Christmas! “
Bryon Bessent
