3 cups all-purpose flour – divided
2 1/2 cup granulated sugar – divided
2 tsp. baking powder
1/2 tsp. salt
2 eggs – slightly beaten
3/4 cup butter OR margarine – softened, divided
1/4 Tbls. milk
3 cups chunked rhubarb
3 cups sliced fresh OR frozen peaches
(1) 3 oz. box red Jello® – your choice of flavor
In a mixing bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, and salt; stir in eggs, 1/4 cup butter, and milk. Pat mixture into bottom and sides of a greased 9″ X 13″ X 2″ baking pan.
Lay rhubarb and peaches evenly over the crust. Sprinkle dry Jello® evenly over rhubarb/peaches.
In a small bowl, combine 2 cups sugar, 1 cup flour, and 1/2 cup butter. Sprinkle mixture evenly over rhubarb/peaches.
Bake in 350 degree oven for 45 minutes.
1/4 cup butter ( 1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
3 medium Granny Smith apples, peeled and large diced
1 tsp lemon juice
3 Tbsp butter
¼ cup heavy cream
1 Tbsp flour
½ cup light brown sugar + 2 Tbsp reserved
1 tsp cinnamon
¼ tsp salt
12 large biscuits (I used canned but not flaky layers)
⅔ cup powdered sugar
¼ cup heavy cream
Preheat oven to 350°
Grease a large (10″) cast iron skillet with butter, set aside.
Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Set aside.
In a bowl whisk together flour, ½ cup light brown sugar, cinnamon and ¼ tsp salt. Add this to apples and stir to coat. Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.
Place biscuits in pan, completely covering bottom and overlapping slightly, if need be.
Pour apple mixture evenly o top of biscuits and sprinkle with reserved 2 Tbsp pf light brown sugar.
Bake for 30-35 minutes until biscuits are golden brown.
Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
4 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon butter
1/2 cup 2% milk
Vanilla ice cream
Preheat oven to 400°. In a 10-in. ovenproof skillet, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered, 9-11 minutes or until slightly thickened, stirring occasionally.
Meanwhile, in a small bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened.
Drop batter in six portions on top of the simmering blueberry mixture. Transfer to oven. Bake, uncovered, 17-20 minutes or until dumplings are golden brown. Serve warm with ice cream. Yield: 6 servings.