Saturday, June 16, 2018

Don't Say I Didn't Warn You!

Recently I finally got my hands on enough rhubarb to make my annual rhubarb cookies. I mentioned them on Facebook and immediately people commented that they had never heard of rhubarb cookies before, and they asked for the recipe.

Well, I have given out this recipe many times but I do so with reluctance as I usually get a complaint later that it didn't turn out. It didn't turn out because people think they know what they are doing and don't follow the recipe. This recipe has to be followed if you want any kind of success. Do what it says, in the order it says to do it, Don't skip things. Be prepared to start the night before you plan to bake. If, by chance you end up with not enough liquid in the cooking pot after draining the required amount off, add just enough back into the pot to keep the rhubarb from sticking. You don't want this saucy. The rhubarb can be steamed, instead of stewed.. Be sure not to overcook it as you want it tender but still firm enough to be able to stir it into the dough.

Here's the recipe. Good luck.  I'd be happy to hear of your success!

                                                        Rhubarb Cookies

1/2 cup margarine                                          
1 cup brown sugar                                          
1 egg                                                         
1 cup cooked rhubarb, drained ***                
2 cups flour                                                     
1/4 tsp salt                                                         
1 tsp baking soda                                           
1 tsp nutmeg                                                  
1 tsp cinnamon                                                  
1/2 tsp ground cloves                                    
1 cup raisins          

*** Note:  It is important to cook the rhubarb as follows:
Slice 4 cups of rhubarb into 1/2 inch pieces.
Toss with 1/2 cup of sugar.
Let steep overnight. Pour off 3/4 of a cup of the liquid and cook the rhubarb in the remaining juice, just until tender but still holding it's shape (less than 5 minutes).
The rhubarb is then ready to use in this recipe, or others, eat as is, or freeze.                                          

Cream the butter and sugar together.
Add the egg and beat until light
Stir in rhubarb.
Stir the flour, salt, baking soda and spices together.
Stir the dry ingredients into the rhubarb mixture until the are blended.
Fold in raisins.
Drop the batter by tablespoons onto a greased sheet about 1 1/2 inches apart.
Bake at 350F for 12 minutes or until lightly browned on the edges.






Monday, June 4, 2018

Colour in the Garden!

April showers bring May flowers......except when they don't.  This year we had a late April snow storm and a drought in May so the flowers only showed up on the very last day. But they are here now and I'm so happy to see them that I just have to share.

Both my peonies and iris are blooming right now, and I have several varieties of each.



 Besides this single red peony pictured above, I have a white one that I just love





as well as the more the common fluffy red and and pink ones.


Currently there are three more varieties that have not opened yet.









Of the irises I have, this one is my favorite.





with this one being a close second.








This purple iris is my most common one and I have clumps of them all over the place. I've given away so many of them over the years that I have trouble finding homes for them now.  I do wish the ones above would multiply more quickly but though I've had them several years, I still have just one small clump of each with just a few blooming stems on each.

The yellow iris my neighbour gave me have really brightened up the back corner of my garden and it looks like they might give the purple one a run for their money over time.







I have a couple of other mixed coloured iris as well, but I'm not all that fond of them as they have smaller blooms and are bordering on ugly. I expect I will likely replace them as I find others I can't live without.
The chives, along with the peonies and iris by my kitchen door, add colour while we wait for other things to bloom.











You may remember this overgrown section from my last post, but it has colour now.










As the bleeding heart end their cycle, a lot of other things are ready to take over.  I'm so happy to see the colour returning to the garden after such a long winter.





I hope I've managed to brighten up your day.