RECIPES FROM TERESA'S KITCHEN
I thought it would be fun to share some of my recipes. I have the habit of just taking a recipe and than just throwing in stuff that I happen to have in the kitchen. Than I get asked for the recipe....uh....well ...I just threw in this or that. So here goes.
Teresa's Rhubarb Cake (less sugar, more rhubarb)
1/2 Cup Butter, 1/2 Cup Brown Sugar, 3 eggs (blend these together)
Add: 2 cups flour, 1 tsp baking soda, 1/2 tsp cinnamon, pinch of Allspice, 3 Cups Rhubarb, 3/4 Cup of Milk, 1 tsp lemon juice, 1 Cup frozen Raspberrys
Place in Buttered and floured 9 x 13 inch pan
Sprinke with this topping
Topping: 1/2 Cup brown sugar, 2 tsp cinnamon, 1/2 cup coconut, 1/2 cup ground flax seed, 1/2 Cup sunflower seeds , 3 tbsp melted butter
Bake at 350 degrees F for 35 to 40 min. depending on oven and pan.
Enjoy with whipped cream or icecream.
Vegetable Freezer Soup
(canning those garden vegetables)
1 quart peas, 1qt. carrots (chopped), 1 qt. potatoes (cubed), 1/2 qt. onions (chopped), 1/2 qt. celery (chopped fine), 1 qt. cabbage,
2qt. canned tomatoes, 2 cans of corn, a little bit of fresh dill, 1 qt. of yellow beans (chopped)
Place in a large canner. Add enough water to cover vegetables. Bring to a boil and cook just long enough to blanch the vegetables.
Let cool. Than place in freezer containers.
A quick way to add to soup base during those cold winter months .