Text 9197, 121 rader
Skriven 2014-01-26 05:51:02 av Dave Drum (1:18/200.0)
   Kommentar till text 9149 av Fred A Ball (1:123/140)
Ärende: Say sweetie V2 - 2 recip
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb Crunch
 Categories: Fruits, Desserts, Nuts, I scream, Citrus
      Yield: 6 servings
 
      1 c  Granulated sugar
  1 1/2 ts Finely shredded orange peel
      2 tb Orange juice
      6 c  Sliced rhubarb
      1 tb Butter; softened
      2 sl Firm-textured white or whole
           - wheat sandwich bread; in
           - quarters
    3/4 c  Fine chopped pecans,
           - macadamias or almonds
    1/2 c  Fine crushed graham
           - crackers
    1/2 c  Packed brown sugar
      1 ts Ground cinnamon or apple pie
           - spice
    1/4 ts Ground ginger or ground
           - nutmeg
    1/8 ts Salt
    1/4 c  Butter; melted
           Vanilla ice cream
 
  For filling: In a large bowl, stir together granulated
  sugar, orange peel and orange juice. Add rhubarb; gently
  toss until coated. Let mixture stand about 15 minutes or
  until a syrup forms, stirring occasionally.
  
  Using the 1 tablespoon butter, generously coat bottom and
  sides of an 8x8x2-inch baking dish (2-quart square) or an
  11x7x1-1/2-inch baking dish (2-quart rectangular). Set
  aside.
  
  Place steel blade in a food processor. Add bread quarters.
  Cover and pulse with on/off turns until bread forms fluffy,
  soft bread crumbs. Transfer bread crumbs to a large bowl.
  Add pecans, crushed graham crackers, brown sugar, cinnamon,
  ginger and salt; gently toss until combined.
  
  Evenly scatter 1/3 of the crumb mixture onto the bottom of
  the prepared baking dish. Top with the rhubarb mixture.
  Sprinkle the remaining crumb mixture over the rhubarb.
  Drizzle melted butter over all.
  
  Bake in a 375oF/190oC oven for 35 to 40 minutes or until the
  rhubarb is bubbly and tender and the crumbs are nicely
  browned. Cool for 30 minutes on a wire rack. Serve warm with
  ice cream or whipped cream. Makes 6 servings.
  
  Rhubarb-Berry Crunch: Prepare as above, except substitute
  1-1/2 cups blueberries, blackberries, raspberries or
  coarsely chopped strawberries for 1-1/2 cups of the sliced
  rhubarb. Continue as directed.
  
  Midwest Living | May 2011
  
  MM Format by Dave Drum - 22 May 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Strawberry Ice Cream
 Categories: I scream, Desserts, Fruits
      Yield: 10 servings
 
      3 c  Sliced rhubarb
      2 c  Sugar
      2 c  Water
      1 c  Sliced fresh strawberries
      3 c  Miniature marshmallows
      3 tb Lemon juice
      2 c  Whipping cream
           Red food coloring; (opt)
 
  In a 4 qt Dutch oven combine rhubarb, sugar, water, and
  strawberries. Bring to boiling; reduce heat. Simmer,
  uncovered, 10 to 15 minutes or until fruit is very tender,
  stirring occasionally. Reduce heat. Add marshmallows and
  lemon juice. Cook and stir until marshmallows are melted.
  Transfer to a very large mixing bowl; cover and chill in the
  refrigerator 4 hours or overnight until completely chilled.
  
  In a chilled large mixing bowl beat whipping cream with an
  electric mixer until soft peaks form. Fold whipped cream
  into chilled fruit mixture. Stir in enough food coloring to
  reach desired color, if desired.
  
  Freeze ice cream mixture in a 4 or 5 qt ice cream freezer
  according to the manufacturer's directions. Transfer to a
  freezer container. Cover and freeze about 4 hours or until
  firm.
  
  Makes about 10 cups (twenty 1/2-cup servings).
  
  Better Homes & Gardens | August 2011
  
  MM Format by Dave Drum - 22 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... Ice cream is exquisite. What a pity it isn't illegal. - Voltaire.



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