Strawberry Rhubarb Crisp

Ingredients

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

Directions

  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.
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Angie’s Party Slush

Lisa Stueber – Lincoln recipe

Ingredients

3 small pkg. Jello (wild strawberry or cherry)
4 c. sugar
2 46oz. containers of pineapple juice
15 oz. Real Lemon

Directions

  1. Boil 9 cups of water and mix in Jello.
  2. Mix 4 cups of water with the sugar to make a sugar water mixture.
  3. Combine the Jello and water mixture and bring to a boil.
  4. Then set aside to cool.
  5. Then add pineapple juice and Real Lemon.
  6. Pour into containers to freeze (2 ice cream buckets or 1 BIG Tupperware bowl). Freeze for at least 36 hours.

To serve: mix slush with Sprite or champagne

Broccoli Raisin Salad

Grandma Schroeder

Salad

2 cups raw broccoli chopped small
1/2 cup chopped onion (small pieces)
1/2 lb. bacon cooked and crumbled
1/2 cup raisins (soaked & drained)
1 cup sunflower seeds

Dressing

1 cup mayonnaise
2 T vinegar
2 T sugar

Directions

  1. Mix dressing and set aside.
  2. Mix broccoli, onion, and bacon.
  3. Add dressing and stir.
  4. Add raisins and sunflower seeds just before serving.

Baked Pineapple Stuffing

Aunt Bev (Matt’s Aunt)

Ingredients

1 (20 ounce) can crushed pineapple, with liquid
1/4 cup milk
6 slices bread, dried out
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter, melted
3 eggs, lightly beaten

Directions

  1. Grease bottom and sides of a 3 1/2 quart crock pot.
  2. Crumble the bread into a bowl.
  3. Add the remaining ingredients
  4. Pour into the crock pot.
  5. Cover, and cook on low setting for 3 hours.

Pumpkin Crunch

Suzanne Tomashewsky (Matt’s cousin’s wife)

Ingredients

1 (15 oz) can pumpkin (not pumpkin filling)
1 (12 oz) can evaporated milk
3 large eggs
1 cup granulated sugar
1/4 tsp. salt
4 tsp. pumpkin pie spice
1 (18.25 oz) box yellow cake mix
6 ounces melted butter (3/4 cup) (regular salted)
1 c. chopped pecans
Vanilla Ice Cream (optional)

Directions

  1. Preheat oven to 350 degrees (If using a glass dish, preheat to 325 degrees F)
  2. Spray 9×13 metal pan or glass dish with cooking spray.
  3. Combine pumpkin, evaporated milk, eggs, sugar, salt and pumpkin pie spice in a large bowl.
  4. Pour into a pan.
  5. Sprinkle cake mix evenly over the top.
  6. Pour butter over the cake mix
  7. Sprinkle pecans all over the top.
  8. Bake for 50 minutes or until golden brown.
  9. Let cool completely
  10. Cut into squares and serve with a scoop of ice cream.

Pumpkin Streusel Muffins

Aunt Bev (Matt’s Aunt)
Ingredients
¼ cup margarine
½ cup sugar
¼ cup packed brown sugar
2/3 cup cooked pumpkin
½ cup buttermilk
2 eggs
2 Tablespoons molasses
1 teaspoon grated orange peel
2 cups flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
Topping:
1/3 cup flour
3 Tablespoons brown sugar
2 Tablespoons cold margarine
Directions
1. Cream margarine and sugars
2. Add pumpkin, buttermilk, eggs, molasses, and orange peel. Mix well.
3. Combine dry ingredients separately and gradually add to pumpkin mixture just until blended
4. Fill sprayed muffin tins 2/3 filled
5. Make topping by combining flour and brown sugar, cut in margarine until crumbly, and sprinkle over batter
6. Bake at 375 for 20-25 minutes. Cool in pan for 5 minutes. Then cool on wire rack

Soft Pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, about 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low-speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for about 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, about 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.