Thumbprint Cookies

THUMBPRINT or THIMBLE COOKIES – are such a great little cookie with so many variations that they remain among the holiday favorites. Of course it’s not hard to figure out the meaning behind their name. Similar to filled cookies, you can either fill the divot you make in them either before or after you bake them.

Here is a good example of the phrase ‘the same only different’. Four varieties of thumbprint cookies you might want to add to your office cookie exchange list, if they are not already on it.

                                       SPICED PUMPKIN CREAM CHEESE * LEMON BLUEBERRY

                                                             RASPBERRY ANISE * FIG & FLAX

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Thumbprint Cookies
By Christmas cookie standards -- they are pretty healthy, right!
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Rating: 5
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Course dessert
Cuisine American
Servings
(each recipe)
Ingredients
Spiced Pumpkin Cream Cheese Thumbprint Cookies
Cream Cheese Filling
Lemon/Blueberry Thumbprint Cookies OR (Raspberry/Anise)
Fig & Flax Thumbprint Cookies
Course dessert
Cuisine American
Servings
(each recipe)
Ingredients
Spiced Pumpkin Cream Cheese Thumbprint Cookies
Cream Cheese Filling
Lemon/Blueberry Thumbprint Cookies OR (Raspberry/Anise)
Fig & Flax Thumbprint Cookies
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Instructions
Spiced Pumpkin Cream Cheese
  1. In a medium bowl, combine butter with brown & white sugar. Add egg, pumpkin, flour, spices & salt; mixing until a thick dough forms. Preheat oven to 300 F. Line a baking sheet with parchment paper. Scoop balls (about 2 tsp size), 1-inch apart from each other. Using your thumb or a sewing thimble, make a divot in the center of each ball. Bake for 25 minutes or until slightly brown. Remove cookies from oven; while hot, deepen any of the divots if needed. Place on cooling rack.
  2. In a small bow, combine cream cheese filling ingredients, mixing well. When cookies are completely cool, spoon a small amount of filling into each of the divots. Top each with a bit of crystallized ginger.
Lemon Blueberry or Raspberry Anise Thumbprint Cookies
  1. In a medium bowl, cream butter & sugar well. Beat in egg yolks & extract. Stir in lemon zest, then fold in flour & salt until fully incorporated & a soft dough forms. Wrap in plastic wrap & chill about an hour. Preheat oven to 350 F. Line a baking sheet with parchment paper. Form dough into 1-inch balls; roll in hazelnuts & place on baking sheet about 2 inches apart. Using your thumb or a sewing thimble, make a divot in the center of each ball. Bake for 16-18 minutes or until slightly golden. Remove cookies from oven; while hot, deepen any divots if needed. Place on cooling rack & cool completely before filling centers with preserves.
Fig & Flax Thumbprint Cookies
  1. In a medium bowl, beat butter & 1/4 cup brown sugar with an electric mixer until creamy. Add egg yolk & vanilla; beat until combined. In another bowl, whisk together flour, 2 Tbsp ground flax seeds, cream of tartar, spices & salt. Slowly add flour mixture to the batter & beat on low until just combined, scraping down the sides as needed.
  2. Preheat oven to 350 F. Line a baking sheet with parchment paper. In a small bowl, place the egg white. In a small dish, combine 1/4 remaining brown sugar with 1/4 ground flax seeds. Roll slightly rounded teaspoons of dough into balls. Dip one ball at a time into the egg white & then roll in the sugar mixture. Place 2 inches apart on baking sheet; press divots in each ball. Bake about 15-17 minutes or until slightly golden. Remove from oven; check if divots need to be deepened. Place on cooling rack & cool completely.
Recipe Notes
  • With the Blueberry, Raspberry & Fig recipes, you can bake the cookies for about 15 minutes then add the preserves & bake another 3-4 minutes. I find it easier to store or freeze the cookies if I put the preserve in at serving time -- personal preference only.
  • I rolled my spiced pumpkin cookies in gingersnap crumbs just for a little added flavor.
  • Apricot preserves are another good choice for the flax thumbprints and probably easier to find depending where you live.

Sweet Delights

Christmas without making a few candy treats just wouldn’t seem right. Even if its not at the top of your baking list, they are just so handy to have on hand to add to those holiday gift trays. 

There was only one very special candy  treat my mother made at Christmas that I remember. A small group of ‘neighbor’ ladies in our farming community had formed the ‘Willonor Club’. It wasn’t just to gather for coffee and chit chat. They were all very hands on women that enjoyed ‘networking’ about a variety of subjects. Each meeting would be hosted by one the members in her home. They would always have a specific focus to learn or do something new. One of the ladies had learned how to make dipped chocolates with her church group. She, in turn taught the Willonor Club members. Now these were not just your average chocolates. They looked every bit as professional as the ‘Pot of Gold’  brand but tasted so much better. None of this sugary sweetness — just a creamy, not overly sweet center, covered in a milk chocolate. Yum!! I came across the recipe in her little file box, written in her lovely handwriting and there I was, reliving the ‘taste of a memory’ by just reading it.

I decided to limit this candy blog to three, tried and true favorites. They are  KAHLUA BALLS * PUMPKIN CREAM CHEESE TRUFFLES * APRICOT DATE BALLS.  Easy to make, taste great and freeze well — perfect!

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Sweet Delights
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Course dessert
Cuisine American
Servings
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Instructions
Kahlua Balls
  1. In a large bowl, combine cookie crumbs, walnuts & powdered sugar. Add Kahlua & corn syrup; mix well. Shape into 48 balls & roll in desired toppings such as cocoa powder, fine colored sugar, sprinkles, finely crushed walnuts or oreo crumbs. Chill overnight then either freeze or store in refrigerator in an airtight container.
Pumpkin Cream Cheese Truffles
  1. In a double boiler over medium-low heat, melt the 55 grams of white chocolate. Transfer to a bowl. Add remaining ingredients & beat with an electric mixer until smooth. Cover & chill until solid enough to roll into balls. Once mixture can be formed, roll into 16 balls.
  2. Line a sheet tray with parchment paper. Chop almonds in almond bark then carefully melt in double boiler. Transfer to a small, deep bowl. Drop a few balls at a time into melted chocolate. Working quickly, spoon chocolate over truffle to coat. Using a small spoon or fork, lift truffle out of chocolate & shake off excess, transfer to prepared sheet. Chill truffles until chocolate is completely set. Place in an airtight container & either freeze or store in refrigerator.
Apricot - Date Balls
  1. In a saucepan, combine 3/4 cup sugar, apricots, dates & eggs. Cook over low heat for 6-8 minutes or until mixture pulls away from the sides of saucepan, stirring constantly. Remove from heat & stir in walnuts & vanilla. Allow to cool until mixture can be handled. Line an airtight container with wax paper. Shape apricot/date mixture into 30 balls. Roll in granulated sugar. Place in container & either freeze or store in refrigerator.
Recipe Notes
  • If preferred, use all gingersnap crumbs instead of graham crumbs in the original recipe for Pumpkin Cream Cheese Truffles.

Christmas Baking — Priceless Memories!

I think my mother enjoyed Christmas baking very much. Many of the ingredients for the special things she would bake at this time of year were just too expensive to have on hand all the time. Somehow she would work her magic and make that grocery money stretch to include these things.

While we were at school, over the weeks prior to Christmas, she would bake many different kinds of cookies & squares. When we would arrive home in the late afternoon there was no trace of what she had baked. Every cookie tin and various other containers were being filled with these glorious goodies.

Mom & Dad would make a ‘batch’ of their homemade rootbeer as well. During our Christmas vacation from school, after supper and all the outside chores were done, we as a family gathered around the dining room table. In four of her prettiest dishes, mom would put mandarin oranges, unshelled mixed nuts, Christmas candy and some of her baking. In small little pretty glasses she poured for each of us some homemade rootbeer.

It was such a special family time to visit with each other and nibble on these treats. Life in the fifties had a gentle rhythm to it and I am forever grateful to have been a part of it all.

Even though there is just the two of us at our house, I can never resist finding some reason to do some Christmas baking. I mean, what better gifts for the neighbors and friends than homemade goodies! Over the next few weeks while I’m baking, I’d like to share with you some of these recipes so I’ll start off with a sour cream cookie.

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Anise-Orange Sour Cream Cookies
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Course dessert
Cuisine German
Servings
cookies
Ingredients
Course dessert
Cuisine German
Servings
cookies
Ingredients
Votes: 1
Rating: 5
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Instructions
Cookies
  1. In a small bowl, combine flour, baking powder, baking soda, anise seed & salt; set aside. In a large bowl, using an electric mixer on medium speed, beat margarine, sugar & egg until light & fluffy. At a low speed, beat in sour cream, orange zest & vanilla until smooth. Gradually stir in flour mixture until well combined. Cover & refrigerate 1 hour or more.
Filling
  1. In a small bowl, combine cream cheese, cranberries, 2 Tbsp sugar & orange zest. Beat until light & fluffy.
  2. Preheat oven to 350 F. Place chilled dough on a piece of parchment paper the size of a baking sheet. Cover with plastic wrap & roll dough into a 15" ( 38 cm) square. Remove plastic wrap & carefully cut dough into 30 - 2 1/2" (6.35 cm) squares (making sure not to cut through parchment paper).
  3. Place entire sheet of paper with cookie squares on baking sheet. Make 1-inch cuts from each corner toward the center of the dough. Spoon about 1 Tbsp of filling onto center of each square. Fold alternating points to the center to form a 'poinsettia'; pinching gently at center to seal. Sprinkle with sliced almonds.
  4. Bake 10-12 minutes. Remove to wire rack & cool. If desired, drizzle with a cream cheese frosting.

Fresh Raspberry Bread Pudding

Bread pudding always gives me reason to remember good things. Why is it so beloved, aside from the extreme comfort food factor? It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands.

For those of you who haven’t tried it, sweet bread pudding is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses very basic ingredients. Just about every culture that makes bread has its own version of bread pudding. 

The bread you choose will have a huge effect on the texture of your pudding. Since raspberries seem to be appearing in bigger containers in the grocery store now and a teeny bit better priced, I wanted to share a recipe for an ‘unbaked’ or overnight version of Fresh Raspberry Bread Pudding with a Cream Cheese Drizzle. This is probably the easiest bread pudding recipe there is but it tastes soooo– good.

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Fresh Raspberry Bread Pudding
Easy, decadent, no-bake dessert.
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Course dessert
Servings
Ingredients
Cream Cheese Glaze
Course dessert
Servings
Ingredients
Cream Cheese Glaze
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Instructions
Bread Pudding
  1. In a medium saucepan, combine sugar & cornstarch; blend well. Add raspberries; stir. Cook over medium heat until mixture boils & thickens, stirring constantly. Remove from heat; cool to room temperature.
  2. Line a 8-cup mold with plastic wrap. Place some raspberry sauce in the bottom & top with a layer of bagel cubes; press down gently. Repeat, alternating layers with sauce & bagel cubes. Place plastic wrap over pudding. Cover with a plate that fits tightly inside mold, then place a heavy object on top of plate to help firm up pudding. Refrigerate overnight.
Cream Cheese Glaze
  1. Whisk together cream cheese, powdered sugar, butter & vanilla. Add a little milk to achieve a drizzling consistency.
  2. To serve, remove plate & plastic wrap; unmold onto a serving plate removing plastic wrap liner. Drizzle cream cheese glaze over pudding.

Coffeecake with a Twist

Baking with yeast is not everyone’s forte. My mother, on the other hand, seemed to have it down to a science. Of course, since her wonderful bread and baked goods were the ‘norm’ at our house, we took it all for granted. When my older sister married, she and her husband moved to California, USA. Later on, when their first child was born, my mother made a trip to their home by way of the Greyhound bus. It was an interesting experience for all of us.

For mom, to travel that far, alone to be with her daughter and son-in-law. For dad, the rare occasion of being without mom to share all the work and responsibilities of kids and farm. For me, being the second oldest, meant I needed to step up to the plate and help dad with the three younger siblings, etc. I was in my early teens at the time. Dad and I had an ‘agreement’, I could stay home from school two days a week while mom was away. On one to bake bread and the other to wash clothes for the family. For this help dad would let me make the supper menus of my choice as well as making a corresponding grocery list. Without realizing it, I was once again learning those precious ‘life skills’.

In today’s blog recipes, I wanted to make a couple of pastries which normally have been made with yeast dough. There are numerous people experiencing a ‘yeast’ intolerance these days so I decided to make these ‘coffeecakes’ using baking powder instead. I also found using cream cheese in dough makes it very tender and the leftovers taste great, kept in the fridge, for a few days.

The original ‘Bear Claw’ pastry was similar to a Danish, originating in the United States during the mid 1920’s. A bear claw is a sweet, yeast-raised pastry usually filled with almond paste and sometimes had raisins. It is shaped in a semi-circle with slices along the curved edge. As the dough rises, the sections separate evoking the shape of a bear’s toes. In this bear claw coffeecake, your filling choices can be endless.

The ‘Poppy Seed’ pastry is shaped to resemble a flower. This is a nice little showy idea that I believe originated with the Pillsbury company years ago. There again, the filling can be your choice. Brion and I really enjoyed both of these pastries probably a little too much!

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Poppy Seed / Bear Claw Coffeecake
Tender cheese-flavored coffeecake with a design & filling of your choice.
Votes: 1
Rating: 5
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Course Brunch, dessert
Cuisine American
Servings
Ingredients
Coffeecake
'Bear Claw' Filling
Poppy Seed Filling
Glaze
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Coffeecake
'Bear Claw' Filling
Poppy Seed Filling
Glaze
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
  2. To make 'BEAR CLAW' pastry: Place dough on parchment paper. Roll out to a 12" X 8" rectangle, leaving dough on paper , lay on a baking sheet. Spread preserves lengthwise to cover 2/3 of the rectangle; sprinkle with nuts. Fold the third of the rectangle without preserves over the center. Fold over again, making 3 layers of dough and 2 layers of filling. Seal edges. From folded edge cut dough into 1-inch slices to within 1-inch of opposite side; twist strips so that cut side is up. Bake 25 minutes or until golden. Remove coffeecake from baking sheet & allow to cool for 10 minutes. Prepare glaze & drizzle on warm coffeecake.
  3. To make 'POPPY SEED' filling & pastry: I a small saucepan, combine pudding powder, sugar, poppy seed & extract with COLD milk. Stir constantly until it begins to to simmer. Simmer while stirring for 5 minutes; remove from heat & cool slightly.
  4. Divide coffeecake dough into thirds. On a sheet of parchment paper, roll one portion into a 12-inch circle. Transfer paper with circle of dough on it to baking sheet. Divide filling in half & gently spread over pastry to within 1/4" or so of edge then sprinkle with 1/3 of walnuts. On another sheet of parchment paper, roll out second portion of dough. Using parchment paper, carefully lay second circle on top of first layer. Spread with remaining filling & another 1/3 of the walnuts. Roll out remaining dough in a 12-inch circle & place on top. Pinch outer edge to seal.
  5. Place a small glass in center. Cut from outside edge just to glass, forming 16 wedges. Remove glass & twist each wedge five times. Tuck edge under. Sprinkle remaining walnuts over all. Bake for about 25-30 minutes or until golden. Remove coffeecake from baking sheet & allow to cool for 10 minutes. Prepare glaze & drizzle over warm coffeecake.

Summer Picnics Menus

When I think back over the years, I have many fond memories of picnics. For the most part, picnics differ from barbecues in that the food is usually served cold. They can be large or small events with the food varying from a simple sandwich or pot luck to an elegant gourmet feast. In any case, it’s a fact that dining ‘al fresco’ makes food taste so much better.

Having been raised in rural Alberta, Canada a community summer picnic was always a special event. It would be held at a one of the ‘country schools’ in our farming community. The men would play a game called ‘horseshoe’ while they visited. This game involved throwing metal horseshoes a set distance to land over a metal peg that had been pounded in the ground. Each family would bring a contribution to the picnic food. The women would set up this wonderful feast on picnic tables at lunch time. The kids ‘mingled’, chased around, drank  kool-aid  and loved every minute of it. The variety of pot luck meals the women would bring made it so special.

Later on in my life, I recall a few other picnic memories that are precious to me. One occasion when Brion and I were staying in Carmel, California, USA. Just outside Carmel is the Point Lobos State Reserve. It runs adjacent to the beautiful Pacific ocean. Numerous times we would pick up a sandwich with a juice/pop and spend the afternoon walking the beach and enjoy our ‘picnic’ lunch there. Another time we were staying further down the California coast and decided to take a wine country tour. The tour was with a company called Wine Affair. You were picked up at your hotel and it lasted about 5 1/2 hours. It was very personal with only one other couple, ourselves, and the driver/guide. He took us on a scenic drive through the Paso Robles  wine country. We enjoyed breathtaking views of the countryside with it’s beautiful vineyards as well as wine tasting at six different wineries. At lunch time we arrived at a estate winery called Summerwood (which I have show cased in my blog photos). Here our guide took us to a lovely patio setting overlooking the estate vineyards. He then laid out an amazing gourmet ‘picnic’ lunch  for the four of us to enjoy. What’s not to love about picnics! 

Over the next few blogs, I thought it would be fun to create four picnic menus that maybe would inspire some summer picnic ideas. Some of the recipes I have featured in earlier blogs and a few new ones I’ve added.

The first one includes Easy Pork Short Ribs, Picnic Oven Fried Chicken (from the April 11/16 blog), Potato Salad (from June 9/16 blog) Oriental Rice Salad, and Easy Individual Fruit Pizzas.

 

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Summer Picnics - Part One
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Instructions
Easy Pork Short Ribs
  1. Remove any fat & cut ribs into serving size pieces; place in a large resealable plastic bag. In a small bowl, whisk together remaining ingredients; pour over ribs. Seal bag & turn to coat; Refrigerate for several hours, turning bag occasionally.
  2. Preheat oven to 350 F. Place a large piece of foil paper on a baking tray. Make 'temporary' sides on sheet of foil paper. Lay ribs in the center & pour marinade over them. Bring up two edges over center & fold down twice. Fold in side edges, allowing a each to have a small 'air vent'. Bake for 1 1/4 hours or until meat is tender. Remove ribs to a platter to cool. Ribs will be a great served cold with the rest of your picnic menu.
Oriental Rice Salad
  1. To cold, cooked rice add peas, celery, onion & water chestnuts. Combine with salad dressing & refrigerate for at least 1 hour. Toss with chow mein noodles shortly before serving time.
Easy Individual Fruit Pizzas
  1. In a small bowl, beat cream cheese, powdered sugar & orange zest until smooth. Beat in 1/2 cup strawberries until well blended. Spread 2 Tbsp on one side of each rice cake. Arrange prepared fresh fruit on top of strawberry cream cheese in patterns of your choice.
Recipe Notes
  • This recipe for Oriental Rice Salad I had been given by a friend in 1988. She had made it with a dressing which contained curry. I  have never enjoyed the flavor of curry so I have been using other dressing ideas. Being such a simple salad it will lend itself easily to other choices.

No Bake Kiwi-Lime Mini Cheesecakes

With summer heat upon us, the idea of ‘no baking required’ seems just right. Over the years I have never really made use of limes to any extent. Kiwi, on the other hand, seems to always add so much eye appeal it finds it’s way into many recipes. The thought that comes to mind when you pair them up is a refreshing, sweet-sour flavor.

This brings me to my little mini cheesecakes. I thought I would do my favorite thing, which is to give preparation options. The fact that they freeze so well makes them great for those times when you need a little dessert but have no time to make it. Enjoy!

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No-Bake Kiwi Lime Cheesecake Minis
Cheesecake with options!
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Course dessert
Servings
Ingredients
Crust
Cheesecake using Whipped Cream
Cheesecake using Dream Whip OR Half & Half Cream
Cheesecake using Cool Whip
Course dessert
Servings
Ingredients
Crust
Cheesecake using Whipped Cream
Cheesecake using Dream Whip OR Half & Half Cream
Cheesecake using Cool Whip
Votes: 1
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Instructions
Crust
  1. In a small bowl, combine graham crumbs, sugar & margarine. Divide evenly into mini cheesecake pan & press down firmly. At this point you can either bake them for 5-7 minutes at 325 F. or leave as is. Either way works.
Cheesecake using Whipped Cream
  1. In a medium bowl, beat whipping cream until soft peaks form. In large bowl, with electric mixer, beat cream cheese until smooth. Add vanilla, lime juice & zest; mix to combine. Sprinkle jell-o powder onto cream cheese mixture & mix until thoroughly combined. Using a rubber spatula, fold in whipped cream until well blended & no streaks remain. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Cheesecake using Dream Whip OR Half & Half Cream
  1. In a medium bowl, combine boiling water, lime jell-o powder & lime juice; mix & let partially set. In a large bowl, cream cheese & sugar together; set aside. Using package directions, make Dream Whip (place in fridge until ready to use). Once jell-o is partially set, pour into cream cheese/sugar mixture (if using 1/2 & 1/2 cream add at this point) & beat to combine. If using Dream Whip, with a rubber spatula, fold into jell-o, cream cheese/sugar mixture. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Cheesecake using Cool Whip
  1. In a small bowl, dissolve lime jell-o powder with boiling water; set aside to cool. In a large bowl, with an electric mixer, beat cream cheese, sugar, lime juice & zest until smooth. Add cooled, partially set jell-o & mix well. With a rubber spatula, fold in Cool Whip. Evenly divide among the 12 mini cheesecake pan cups. Cover with plastic wrap & refrigerate for at least 2-3 hours before topping with glaze.
Kiwi Glaze
  1. In a small saucepan, cook sugar & chopped kiwi for a couple of minutes. Using a blender, blend to a smooth consistency; allow to cool slightly. Add 1 1/2 tsp RESERVED lime jell-o powder & mixing until glaze thickens. Cool slightly then using a spoon, divide evenly among the mini cheesecakes. Chill until set.
Recipe Notes
  • If you prefer, you can double your crumb & glaze ingredients & make one large cheesecake in a 9-inch spring form pan. 
  • If you don't have a mini cheesecake pan just use a mini muffin pan with paper liners. It will work just as well.
  • After I made these, I froze them completely. When I wanted to serve them, I set however many I needed out about 30 minutes ahead. There was never any difference in the quality of these cheesecakes in doing that.

Rhubarb Desserts

I can not remember ever being able to pick fresh rhubarb in the middle of May here in northern Alberta, Canada. We are definitely seeing some serious changes in the weather.

I love everything about the plant — how good it tastes, the beautiful huge foliage in the garden and how it can keep on producing all season long. The uses of rhubarb are endless. For most part, I think it is usually thought of as a dessert ingredient. I tried making it into a spicy chutney with pork tenderloin for supper one night and it was real nice.

Bordering one side of my mother’s large country garden grew six or eight rhubarb plants. I can’t even imagine how much they would produce. I recall that special taste of her Saskatoon-Rhubarb PieSaskatoon berries grew wild in the foothills of the Rocky Mountains. This was a good reason for our family to pack a picnic lunch and make the drive on a Sunday afternoon to pick saskatoon berries. Not only did it make for quality family time but those fresh berries were soooo– good!.

Here are a couple of dessert recipes I made with some of my first rhubarb stalks of this season. One is Rhubarb-Blueberry Cobbler, an old fashioned baked dessert with a tender biscuit crust sprinkled with sugar. The other one is Rhubarb-Orange Cheesecake Parfait.   If a rhubarb plant isn’t growing somewhere in your back yard you can usually locate some at a neighborhood Farmer’s Market throughout the summer.

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Rhubarb Desserts
Enjoy a little rhubarb nostalgia in two different presentations.
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Rhubarb-Blueberry Cobbler
Servings
Ingredients
Rhubarb-Blueberry Cobbler
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Instructions
Rhubarb-Blueberry Cobbler
  1. Preheat oven to 375 F.
  2. Mix chopped rhubarb & blueberries together in a large saucepan. Blend sugar & cornstarch together & stir into the fruit mixture. Stir in 1/4 cup cold water.
  3. Place on medium heat & bring to a boil, then reduce heat to low & cook until juices flow & fruit is soft. Pour into an 8-cup casserole dish.
  4. In a large bowl, combine flour, baking powder, 1 Tbsp sugar & salt. Blend well. Cut in margarine with a pastry cutter until mixture is a coarse texture. In another bowl blend milk & egg.
  5. Make a well in center of flour mixture; add milk/egg mixture & stir until flour is moistened. Drop dough by spoonfuls onto the fruit mixture. Sprinkle with brown sugar evenly. Bake about 25-30 minutes. Serve plain or with a dollop of yogurt or whipped cream.
Rhubarb-Orange Cheesecake Parfaits
  1. In a plastic bag, coarsely crush gingersnap cookies; set aside.
  2. Chop rhubarb stalks & place in saucepan with water. Cook over low heat until soft. Remove rhubarb from heat. Add sugar, Cointreau & cornstarch; mix well. Return to heat & stir until thickened; cool completely.
  3. In a large glass bowl, dissolve jelly powder & boiling water, making sure it is completely dissolved before adding to cream cheese. Blend in cream cheese with a hand mixer on low speed. Whisk in juice & zest of orange as well as the Cool Whip.
  4. In parfait glasses, spoon a layer of cream cheese mixture; sprinkle lightly with gingersnap crumbs then add a layer of rhubarb sauce. Repeat layers one more time making sure to divide cheesecake, rhubarb sauce & crumbs evenly between parfaits ending with cheesecake mixture.
  5. Refrigerate about 4 hours; garnish a bit more orange zest & a fresh mint leaf if desired.