Wednesday, April 30, 2008
Flooded......Again
Thursday, April 24, 2008
Rhubarb at last
Our rhurbarb is growing fast due to some nice, warm spring weather. Here is one of my favorite recipes using rhubarb:
Rhubarb Cheesecake Dessert
1 cup flour
1/2 cup br. sugar
1/4 tsp. salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 tsp. vanilla
Filling:
2 packages (8 oz. each) cream cheese,
softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 Tbsp cornstarch
1/4 tsp. ground cinnamon
Combine first 6 ingredients and press into a greased 13x9 inch baking dish. Bake at 375 for 10 minutes. Cool slightly. Beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over med heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in red food coloring (3-4 drops) if desired. Remove from heat and cool. Pour over filling. Cover and refrigerate for at least 1 hour. Makes 12 -15 servings.
Rhubarb Cheesecake Dessert1 cup flour
1/2 cup br. sugar
1/4 tsp. salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 tsp. vanilla
Filling:
2 packages (8 oz. each) cream cheese,
softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
Topping:
3 cups chopped fresh or frozen rhubarb, thawed and drained
1 cup sugar
1/4 cup water
1 Tbsp cornstarch
1/4 tsp. ground cinnamon
Combine first 6 ingredients and press into a greased 13x9 inch baking dish. Bake at 375 for 10 minutes. Cool slightly. Beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over the crust. Bake for 20-25 minutes or until center is set and edges are light brown. Cool. In a saucepan, combine the rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over med heat. Cook, stirring constantly, until mixture thickens, about 5 minutes. Stir in red food coloring (3-4 drops) if desired. Remove from heat and cool. Pour over filling. Cover and refrigerate for at least 1 hour. Makes 12 -15 servings.
Thursday, April 17, 2008
Spring Cleaning
Monday, April 14, 2008
Renita's 50th Birthday!!!
Saturday, April 12, 2008
Kevin's birthday!
Friday, April 11, 2008
The heavens declare the glory of God!
Wednesday, April 9, 2008
More Spring Pictures
Tuesday, April 8, 2008
A Sweet Project
Wednesday, April 2, 2008
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