Archive for May, 2014

Spring is Here-Rhubarb Desserts

I spied the first field-grown rhubarb in the produce section the other day and that means local grown rhubarb will be showing up at the farmer’s market as well. What a treat for the seasonal pie maker. If I don’t have time, I will make a crisp, even a small one for two.

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Dolores’ Rhubarb Strawberry Crumb Pie in a Skillet Crust

Makes 9 1/2- to 10-inch deep-dish pie


For the Crust:

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup butter
  • 1 teaspoon vanilla extract

For the Fruit Filling:

  • 1 1/2 pounds fresh rhubarb stalks, trimmed of leaves and sliced crosswise 1/4 inch thick (about 4 cup)
  • 2…

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Peggy’s Rhubarb Crisp

Serves 10 to 12


Cinnamon-Walnut Topping:

  • 1 1/4 cups chopped walnuts
  • 2 sticks (8 ounces) unsalted butter, softened to room temperature
  • 1/2 cup (packed) dark or light brown sugar
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt


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Deborah Olson’s Amazing Cherry Crisp

Wow! You can’t imagine how FAST, EASY, and DELICIOUS this fresh cherry crisp is!

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Vanilla-The Most Passionate Flavoring of Them All

Vanilla has been prized for centuries as one of the world’s most sought-after culinary flavors. Vanilla extract is as familiar to the home cook/baker as chocolate. It is the most widely used spice with it’s comforting perfume and delicate floral flavor.

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Marbled Chesnut Sour Cream Coffee Cake

Vanilla- and chestnut-flavored batters are baked together to form a quintessential coffee cake that is excitingly different, yet exceptionally simple to mix and bake.  Be certain to obtain sweetened créme de marron purée, often available in the jam or specialty food…

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