Fran’s Favorite Lavender Rhubarb Blueberry Pie

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Blueberry Rhubarb Pie with crumb topping

Bake any prepared pie shell as directed on the package. Cool.

For pie: Heat oven to 425 degrees.

Filling: Toss together the following ingredients.

*Note. You can lessen the tartness of the rhubarb by  varying the amount of Blueberries vs. Rhubarb for the filling. For sweeter flavor, add more blueberries and less rhubarb making certain that the total amount of fruit used = 3 Cups. 

1 Cup Blueberries, frozen or fresh

2 Cups Rhubarb, cut into 1 inch dice

1 tablespoon dried Lavender

1/3 Cup  Sugar

3 tablespoons Cornstarch

3 Tablespoons of Flour

1/2 teaspoon Lemon zest

1/4 teaspoon salt

Pour filling into cooled pie shell.

Crumb Topping:

3/4 Cup Flour

1 teaspoon cinnamon

1/4 Cup Sugar

4 Tablespoons Butter cut into small chunks

Mix by hand so butter will soften as you crumble the flour mixture together between the palms of your hand. Sprinkle on top of pie.

Use tin foil on edges of crust or a pie crust saver ring to avoid burning crust. Put pie on a rimmed baking sheet to catch juicy spills.

Bake at 425 for 10 minutes, then lower the temperature to 350 and bake for an additional 40 minutes.


Fran’s Quick No-knead Irish Soda Bread

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When traveling to the Netherlands, I like to purchase the UK edition of Country Living Magazine at the airport. Here is one of my favorite recipes that I have adapted to our measurements and ingredients for a variation on Three -seed wholemeal soda bread.

Country Living May 2012 ed. P. 139
Yield 1 loaf
Preheat oven 375 degrees

Ingredients
mix the following ingredients in a bowl with a wooden spoon.
1 Cup Whole-wheat Flour
1 Cup White Flour
2 Tablespoons soft dark brown sugar
1 teaspoon salt
2 teaspoons baking soda
Rub butter between hands while adding to the above mixture.
1/3 Cup butter
Reserve 1 1/2-2 T seed mix. Add remaining seeds to batter.
8 Tablespoons mixed seeds: sunflower seeds, sesame seeds and poppyseeds
Add & Mix in
2 Cups Buttermilk

Line a baking sheet with parchment paper.
Spread out batter in the middle of the pan, then lightly shape into an irregular circle creating a rustic looking shape.
The batter will be sticky and moist to handle.
Sprinkle remaining seeds on the top & bake.
Bake 35-45 minutes until golden brown.

 


A Valentine Day favorite, Lemon Lavender Hearts

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Lemon Lavender Heart Cookies

1/3 C softened butter or margarine 
1 egg 
1 T lemon zest 
1 T Lavender flowers 
1 Pkg. Betty Crocker Super Moist Lemon cake mix 
½ teaspoon almond extract

Heat oven to 350. Stir about ½ of the dry cake mix with the shortening, butter and egg in a medium bowl until well mixed. Stir in remaining cake mix, lavender and lemon zest. Blend until it forms a soft dough.
Rolled Cookies: Divide the batter in half and refrigerate the other half until ready to use. Use enough flour to keep the dough workable. Roll out on a floured surface about 1/8-1/4 inch thick. Cut into hearts or other desired shapes. Use a light spray of oil on cookie sheet. Bake 8 minutes, cool 1 minute. Makes 12-15 large hearts or stars. Optional: sprinkle with powdered sugar

Recipe submitted by Fran Wilhelm


9 Upcycled Plant Starters using every day items.

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Seed Starters Article


Salmon Toasted Dry Rub

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Rub Ingredients:

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds (Cilantro/Coriander Herb of the Year)

1 teaspoon Fennel Seeds

1/2 teaspoon Peppercorns

Combine seeds. Toast in skillet or on the grill by creating a tray from tin foil and folding up the edges. Crush after toasting. Coat Salmon with Olive oil then spread rub over fish. Grill or cook as desired.