Strawberry Rhubarb Crisp


2 pints strawberries, hulled and quartered lengthwise or 1 1/2 bags (14 oz each) Cascadian Farm® frozen organic strawberries, thawed and quartered
2 cups fresh or frozen and thawed rhubarb (cut into 1/2-inch pieces)
1 to 2 tablespoons quick-cooking tapioca or 1/2 to 1 tablespoon cornstarch
1/4 teaspoon ground ginger
3/4 cup sugar
1 teaspoon ground cinnamon
1/3 cup whole grain pastry flour
1/8 teaspoon salt
2 tablespoons no-trans-fat 68% vegetable oil spread stick or butter
1/2 cup old-fashioned oats
1 1/2 tablespoons honey


  1. In a 2-quart baking dish, stir together strawberries, rhubarb, tapioca, ginger, 1/2 cup of the sugar and 1/4 teaspoon of the cinnamon.
  2. Spread fruit mixture level
  3. Let stand 20 minutes.
  4. Meanwhile, heat oven to 400°F.
  5. In a medium bowl, stir together flour, salt, remaining 1/4 cup sugar and 3/4 teaspoon cinnamon.
  6. Cut in margarine until mixture resembles fine crumbs.
  7. Stir in oats until combined.
  8. Drizzle honey over oat; stir until mixture is crumbly.
  9. Sprinkle over fruit in an even layer.
  10. Bake 35 to 40 minutes or until fruit is bubbly and topping is golden brown.
  11. Serve warm or at room temperature.

Rhubarb Cobbler


1 cup all-purpose flour, divided
5 tablespoons confectioners’ sugar
Pinch salt
1/2 cup cold butter
2 eggs
1-1/2 cups sugar
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
Whipped cream


  1. In a small bowl, combine 3/4 cup flour, confectioners’ sugar and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Pat into a 11-in. x 7-in. baking dish.
  4. Bake at 375° for 10 minutes.
  5. Meanwhile, beat the eggs, sugar, baking powder and remaining flour.
  6. Fold in rhubarb and spread over crust.
  7. Bake for 35-40 minutes.
  8. Cool.
  9. Serve with whipped cream.

Easy Baked Tilapia


4 (4 ounce) fillets tilapia
2 teaspoons butter
1/4 teaspoon Old Bay Seasoning TM, or to taste
1/2 teaspoon garlic salt, or to taste
1 lemon, sliced
1 (16 ounce) package frozen cauliflower with broccoli and red pepper


  1. Preheat the oven to 375 degrees F (190 degrees F).
  2. Grease a 9×13 inch baking dish.
  3. Place the tilapia fillets in the bottom of the baking dish and dot with butter
  4. Season with Old Bay seasoning and garlic salt.
  5. Top each one with a slice or two of lemon
  6. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
  7. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

Oatmeal Bars

Mrs. Thimijan (Leah’s Pre-School teacher)


2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups brown sugar
1 1/2 cup unsalted butter, softened
2 tsp vanilla
1/2 cup milk
4 cups quick oats
2 cups semisweet chocolate chips


  1. Heat oven to 375.
  2. Coat 9 X 13 baking pan with nonstick cooking spray; set aside.
  3. In a small bowl, whisk flour, baking powder, and salt together.
  4. In a large bowl, beat sugar and butter on medium-high speed until fluffy.
  5. Beat in vanilla.
  6. Reduce speed to low and beat in milk, then flour mixture.
  7. Stir in oats and chocolate chips.
  8. Spread batter into prepared baking pan.
  9. Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool completely on wire rack.
  11. Cut into squares.

Peanut Butter Sheet Cake

Colleen Aldridge – Webster City Family Member

Mix in pan and bring to boil

¼ cup creamy peanut butter
1 cup water
½ cup butter

Mix together the following and then add to above mixture

1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix and add to above mixture

2 eggs
½ cup buttermilk
1 tsp. vanilla

Stir well and pour onto greased or parchment lined cookie sheet pan or jelly roll pan. Bake for 15 minutes at 375 degrees


Mix in pan and bring to boil
¾ cup butter
6 Tablespoons buttermilk
½ cup peanut butter

Take off stove and add

3 ½ cups powdered sugar
1 Tablespoon vanilla.

Pour over warm cake.

Baked Stuffed French Toast

Lisa Stueber – Myrtle Beach recipe

8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla
8 oz cream cheese
1 tsp vanilla (yes, that’s a second tsp)
1/2 cup confectionary sugar
1 loaf of french bread, 1” thick slices.


  1. Beat the eggs, milk, sugar, and 1 tsp vanilla, then set aside.
  2. In a separate bowl, mix cream cheese, the other 1 tsp vanilla, and confectionary sugar.
  3. Arrange buttered bread slices in 9×13 pan.
  4. Cut out a circle in each slice and spoon a dollop of cream cheese mix into it.
  5. Pour egg mixture over the top and refrigerate overnight.
  6. Bake at 350 for 45-50 minutes.

May be topped with fresh fruit or maple syrup.

8 servings