Rhubarb Slush

https://edieseveryday.blogspot.com/2013/09/one-of-best-frozen-drinks-youll-ever.html?m=1

Rhubarb Slush

Ingredients
8 cups chopped rhubarb
6 cups water
1 can frozen pink lemonade concentrate or your choice of juice
1/2 cup lemon juice (or 2 tbsp Epicure's Lemon Chiffon Dip Mix)
1/2 cup strawberry jello powder
About 1/2 cup sugar, to taste (taste the drink after adding the jello and before adding any sugar)
Additional can of frozen concentrate of your choice such as berry, orange-pineapple, optional

To Make
Bring rhubarb and water to a boil. Reduce heat and simmer until rhubarb is soft and tender.
Place colander over large bowl.
Pour rhubarb and juice into colander.
Allow 30 minutes to drain.
Discard rhubarb.
Add the rest of the ingredients. (If the juice is cold you might want to reheat it to dissolve the jello powder.
Pour into ice cream pail, freeze and stir every hour until slushy (or just every once in a while if you are too busy).
Let it freeze completely and enjoy a taste of summer in the middle of the winter.

To Serve
Scoop into punch bowl or pitcher until half full and fill the rest with regular or diet lemon-lime soda, or soda water OR
fill glass with half slush and half ginger ale.
I scrape the frozen slush with a large spoon or ice cream scoop without thawing all of it if I'm only making one or two drinks.

Edie's Tips:
-This is one of my many rhubarb slush recipes. It's a drink I never make quite the same from year to year so I'm sharing a fairly basic recipe.
-If you like your drink sweeter, you can substitute half the rhubarb for strawberries- tastes awesome as well.
-Some people cook 8 cups of rhubarb with 3 cups of water and then blend it all together to get more fibre instead of straining and discarding the rhubarb.
-You have to try a few different ways and flavours to see which one you prefer. I find the rhubarb and the strawberry jello one to be the easiest and the brightest looking.
-This slush is often frozen with Vodka or Bacardi so you have to let it thaw and stir a bit if you don't add any alcohol.
-You can also process rhubarb punch in jars (without the soda of course) and serve as a cold drink or add to other juice.

Pasta Machine Recipe

Home-Made Pasta

marcato.it/en/academy/recipes/home-made-pasta

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long (10 inches) and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

Do not use cold eggs straight out of the refrigerator;
Do not add salt to the dough;
clean the rollers of the machine by feeding a little dough between them;
preserve home-made dried pasta for no more than 1 month;
you can freeze freshly cut pasta, but always consume it within 1 month;
cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Pizza

I used to make pizza frequently, and seem to have lost my recipe. I found this when looking for pizza crust and pizza sauce recipes. I haven't tried it yet, but this looks like a good option. I omitted copying the personal stuff at the beginning of the post.

http://theharriedhomemakerpreps.blogspot.com/2010/12/using-your-food-storage-my-favorite.html

This recipe calls for instant yeast, but if you're like me and buy yeast in bulk, you might only store active dry yeast. No worries! It is simple to switch in between types of yeast.

If your recipe calls for 1 t. instant yeast --> substitute with 1-1/2 t. of active dry yeast

If your recipe calls for 1 t. active dry yeast --> substitute with 3/4 t. of instant yeast 

People generally say that active dry yeast should be dissolved in warm water before being incorporated into a dough.  The warm water does jump start your yeast. If you let your yeast/warm water mixture set for 5 minutes and make sure it gets bubbly, you'll insure that you only use lively yeast.  Here's a secret: you don't really have to do that. I keep my yeast in the freezer and it stays perfectly fresh. I may have to add a little rising time to my dough if I don't dissolve my active dry yeast first, but it otherwise works fine. 

Sheet Pan Pizza, originally published in Cook's Country Magazine

DOUGH:
Cooking Spray
1/2 c. extra-virgin olive oil, divided
1-3/4 cups water , heated to 110 degrees 
1 tablespoon sugar 
5 cups all-purpose flour 
2 envelopes instant or rapid-rise yeast (4-1/2 teaspoons)  OR about 5-1/2 teaspoons active dry yeast
2 teaspoons salt 

SAUCE AND TOPPINGS:
2 tablespoons extra virgin olive oil 
3 garlic cloves , minced 
1-1/2 teaspoons dried oregano 
1/4 teaspoon red pepper flakes 
2 tablespoons tomato paste 
1 (28-ounce) can crushed tomatoes 
2 tablespoons chopped fresh basil (or use 2 t. dry or freeze-dried basil)
Salt 
1-1/2 cups grated Parmesan cheese 
3 cups shredded mozzarella cheese 
Whatever meat or other toppings you like. How about a jar of home-canned ground beef, seasoned to taste? 

1. For the dough: Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat rimmed baking sheet with 1/4 cup oil. 

2. Combine water, sugar, and remaining oil in measuring cup. In bowl of standing mixer fitted with dough hook, mix flour, yeast, and salt on low speed until combined. Increase speed to medium-low and slowly add water mixture until dough is uniform in texture, about 3 minutes. Transfer dough to prepared bowl, cover with plastic, and place in warm oven. Let rise until doubled in size, about 30 minutes. (If you substituted active dry yeast for the instant yeast, it may take another 5-10 minutes to double.)

3. For the sauce and toppings: Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Cook garlic, oregano, and pepper flakes until fragrant, about 30 seconds. Stir in tomato paste and cook until just beginning to brown, about 2 minutes. Add tomatoes and simmer until reduced to 3 cups, about 10 minutes. Off heat, stir in basil and season with salt.

4. On lightly floured work surface, use rolling pin to roll dough into a rectangle. Transfer dough to prepared baking sheet and stretch dough to cover pan, pressing dough into corners. (I am lazy and usually just press the dough into the pan.) Brush dough with remaining oil and cover with plastic wrap. Set in warm spot (not oven) until slightly risen, about 20 minutes. Heat oven to 450 degrees.

5. Remove plastic wrap and, using fingers, make indentations all over dough. Sprinkle dough with 1 cup Parmesan and bake until cheese begins to melt, 7 to 10 minutes. Remove baking sheet from oven and spoon sauce over pizza, leaving 1-inch border. Bake until sauce is deep red and steaming, 7 to 10 minutes. 

6. Sprinkle mozzarella and remaining Parmesan evenly over sauce your choice of meat/toppings and bake until cheese is golden brown, about 12 minutes. Remove pizza from oven and let rest 5 minutes. Serve.

Rhubarb Custard Bars

https://www.tasteofhome.com/recipes/rhubarb-custard-bars?trkid=FBPAGE_TOH_20170327_Buzzy_Video

TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling

YIELD:36 servings

Ingredients

CRUST2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Directions
1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool.
3. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Test Kitchen Tips
Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.
This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.
If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups.
Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level.

Nutritional Facts

1 each: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

Ice Box Cheesecake

http://1krecipes.com/the-famous-woolworth-ice-box-cheesecake/2/

Aunt Irene Wondra made this cheesecake when we went to see them in Ohio. I didn't realize it was a Woolworth's cheesecake. It is easy and delicious.

Woolworth Ice Box Cheesecake Recipe

Ingredients:
1 (3 ounce) package lemon Jell-O
1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 12 oz can Carnation Evaporated milk, well chilled
Graham crackers, crushed

Directions:
Dissolve Jell-O in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
Line bottom of 9 x 13-pan with crushed Graham crackers.
Spread filling over and top with more crushed Graham crackers. Chill.

Source : geniuskitchen.com/recipe

Keto Cheesecake

https://www.delish.com/cooking/recipe-ideas/recipes/a58711/keto-cheesecake-recipe/

ingredients
YIELDS: 8 - 10 SERVINGS

Cooking spray, for pan
1/2 c. almond flour
1/2 c. coconut flour
1/4 c. shredded coconut
1/2 c. (1 stick) butter, melted
3 (8-oz.) blocks cream cheese, softened to room temperature
16 oz. sour cream, at room temperature
1 tbsp. Stevia
2 tsp. pure vanilla extract
3 large eggs, at room temperature
sliced strawberries, for serving
Directions
PREP TIME: 0:15
TOTAL TIME: 8:00

Preheat oven to 300°. Grease an 8 or 9-inch spring-form pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
Place pan in a water bath, then bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
Remove pan from water bath and take off foil then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

Oven Dill Pickles

I have had oven dill pickles and they were delicious. The one thing that I have noticed is that none of them call for dill. I know that I will be adding dill to mine.

Another recipe: http://ritasrecipesblog.blogspot.com/2017/06/loretta-lynns-dill-pickles-in-oven.html

Homemade Light Corn Syrup Alternative

I have no real idea if this is good, if it will work or not, but it is an interesting idea.

Homemade Light Corn Syrup

This DIY corn syrup substitute is made without corn starch. It's basically a sugar syrup that you can use in recipes in place of corn syrup.

servings:  2 cups

ingredients

2 cups white sugar

3/4 cup water

1/4 teaspoon cream of tartar

1 dash salt

directions

Combine all ingredients in a heavy, large pan. Stir and bring to a boil.

Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.

Uncover and cook until it reaches soft ball stage (235 degrees F on a candy thermometer). Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. 

Lemon Icebox Pie

Recipe from JoAnn T.'s recipe collection

1 1/2 cups vanilla wafer crumbs, about 40 wafers
1/4 cup melted butter
1 envelop unflavored gelatin
1 3/4 cups water divided
1 14 ounce can sweetened condensed milk (Not evaporated)
1 3 ounce package or 6 tablespoons pre-sweetened lemonade-flavor drink crystals

Combine crumbs and butter; press firmly on bottom and up the side of the 9 inch pie plate. Chill.

Meanwhile, in small saucepan, sprinkle gelatin over 1/4 cup water, and let stand 1 minute. Over low heat, stir until gelatin dissolves and set aside.
I medium mixing bowl, combine sweetened condensed milk, remaining 1 1/2 cups water and lemonade crystals; mix well. Stir in gelatin mixture. Pour into prepared crust.
Chill at least 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Toffee Bars

from JoAnn T.

1 cup butter
1 cup brown sugar
2 cups flour
1 egg yolk
1 teaspoon vanilla

Mix all together thoroughly. Pres into a large cookie sheet thinly, with the heel of the hand to press down hard. Bake at 350 degrees for 15 minutes. Sprinkle 1 package of chocolate chips over the top as soon as the bars come from the oven. The chips will melt, then spread evenly with a spatula. Sprinkle with chopped nuts. Cut into bars immediately.