Rhubarb Strawberry Cobbler

https://www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/?_cmp=ROTD4pm&_ebid=ROTD4pm4%2F22%2F2016&_mid=94941&pmcode=IPKDV07T

Ingredients
1-1/3 cups sugar
1/3 cup all-purpose flour
4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
2 cups halved fresh strawberries
2 tablespoons butter, cubed

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup canola oil
1/3 cup warm water
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Directions
Preheat oven to 425°. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts1 serving: 479 calories, 22g fat (4g saturated fat), 8mg cholesterol, 181mg sodium, 68g carbohydrate (38g sugars, 3g fiber), 5g protein.

Hatch Green Chile Wonton Garnished with Cilantro

https://iamnm.com/fried-cheesy-hatch-green-chile-avocado-wontons-%E2%80%A2-recipe/?fbclid=IwAR1GwBiRPBURTVkdVFc50cz_sfBLneU0vUTbWPvDvEzSAstVgs9AIv6JHtU

Hatch Green Chile Wonton Garnished with Cilantro

Ingredients
4 c Monterey Jack cheese; shred
6 oz Green chiles; diced (a bout 2/3 cup)
6 oz white onion (diced very finely)
1 lb Frozen wonton skins; thawed
1/2 large avocado
1 Peanut oil
Salt

Preparation

Combine cheese, chiles, onion, avocado; stir well. Working with one wonton skin at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton. Moisten edges of wonton lightly with water. Fold wonton in half to form a triangle, pressing edges together to seal. Repeat procedure with remaining wonton skins and the remaining mixture of ingredients. Chill 20 min. Fry wontons in a small amount of hot oil (375) until golden brown, turning once. Drain on paper towels. Sprinkle with salt. Serve with guacamole or chile con queso.

Brownies made with Chocolate Syrup

HERSHEY'S SYRUP BROWNIES

o 1/2 cup butter ( no substitutes, melt in microwave)
o 1 cup granulated sugar
o 4 eggs 
o 1 teaspoon vanilla extract
o 1 cup flour
o 1 (16 ounce) cans Hershey's syrup
o 1 cup chopped nuts (optional)

Icing
o 3 cups confectioners' sugar
o 1/2 cup butter, melted ( no subs)
o 4 tablespoons cocoa
o 4 tablespoons milk
o 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan
2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.
3. Add vanilla extract.
4. Add flour, mix well.
5. Add Hershey syrup, mix well.
6. Add chopped nuts, if using.
7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.
8. When the brownies are almost done baking, prepare icing.
9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk.
10. In a mixing bowl, add confectioners' sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t. vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.
11. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped nuts, if desired. The icing will harden to a fudge-like consistency.
12. Let brownies cool completely before cutting into squares.

Vomacka, Czech dill soup

Czech Vomacka Soup

1/4 cup butter
1 cup chopped onions
1 cup chopped carrots
1 cup diced celery
3 cloves of garlic chopped
1/4 cup flour
1 -49 1/2 oz. can of chicken stock
1 tbsp of dill weed or more to taste
ground pepper to taste
2 tbsp chicken base.
3 cup diced potatoes
3 cup of green and yellow beans (fresh are best)
1 cup sour cream and 1 cup milk
2 tbsp cider vinegar
Sauté the following ingredients together: Butter, chopped onions, chopped carrots, diced celery and garlic.
Then add: flour, chicken stock, dill weed (I always use more, almost double it), ground pepper to taste, chicken base.
Mix all the above ingredients together well in large stock pot.
Then add: diced potatoes, green beans (fresh are best)
Mix together and then temper in to the hot liquid: sour cream and milk
Add last: cider vinegar
Season to taste. You can always use more dill weed and cider vinegar, and add a little salt.

Green Chili Cheese Rolls

From AmishHeart

Get a big bowl. Pour in 2 cups of hot water. Chunk up a stick of butter, put in the bowl, and stir till it melts. Add 1/3 cup sugar, 2 tsp salt, and stir. Add 1/2 cup cold water and 6 Tablespoons yeast. Let sit 5 minutes till yeast is soft. Add 3 cups of flour and mix. Add two eggs and mix. Add 3 more cups of flour and mix, then knead. Cover and let it rise a bit. Then add some grated cheese (I like sharp cheddar) and hot chili. I use the cooked chili's that we do up for the freezer every summer. You can use the canned chopped green chili peppers. Use as much cheese and chili as you like. Spray or grease a muffin pan. Make 2 inch balls out of the dough. You can add a little more flour if it's too sticky. Put 3 of the balls in each of the muffin cups. Let rise. Bake in a 350 oven for 15-17 minutes. I used the big muffin cup pan tonight and it made 16 of them. Just make the balls a little bigger or a little smaller depending on the size of your muffin tin. Right when they come out of the oven, brush the top with melted butter. You'll have to run a knife around the side to get them out. The cheese tends to stick. 

I make plain ones for the kids. Can make cinnamon/sugar ones, too. But the green chili cheese rolls are a staple in this house.

Poppyseed Filling and Prune Filling for Kolache

Use fillings with Sweet dough recipe: https://ritasrecipesblog.blogspot.com/2018/12/sweet-roll-recipe.html

Poppy Seed Filling
Jessie Jarvis recipe by Ann Nystrom

1 1/4 cup milk
3 cups ground poppy seeds
1/2 cup sugar
1/4 cup

Put altogether and stir well. Cook until thick. Keep stirring while cooking. Cool
(Mom also says she usually makes 1/2 the recipe

 --use a little more sugar if you want. She tastes it and mom always adds more sugar, watch so you don't get it too dry. If so, add some milk.)

Prune Filling for Fruit Buns (Kolache and Buchty)

Jessie Jarvis recipe by Ann Nystrom

Stew 1 pound prunes. Pit prunes. Chop prunes. Add
1/2 cup sugar or more
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup cloves

1/4 teaspoon allspice

Mix well and add a little prune juice if too stiff. Taste to see if sweet enough. Roll dough about 1/8 inch thick and cut into 2 inch squares. Take into hand and stretch dough a little. Put 1 tablespoon filling in center. Bring corners together in center. Pinch together. Place into a well greased pan, side by side, but grease each roll on the sides so they can be pulled apart easily when baked. When raised, bake 350 degrees for 45 or 50 minutes. Next day, take apart--reheat them and dip in melted butter, then roll in sugar. Now eat!

Sweet Roll recipe

 Jessie Vondra Jarvis Sweet Rolls

(Usually doubles recipe)

1/2 cup sugar
1 teaspoon salt
4 tablespoons shortening
1 egg
Cream together, then add 2 cps hot water (so you can keep you finger in a second, not too hot.)
Then add: 1 bakers yeast that has been softened in 1/2 cp water and 1 teaspoon sugar.

Beat well and then add 2 cups flour. Beat real well, as for cake. Keep adding flour and beating until it gets too stiff for the spoon and then add more flour and knead until quite stiff. Cover well and put to raise in a warm place. When double in bulk, knead down and when double in bulk a second time, make into rolls, cinnamon rolls, fruit buns (kolache), etc. It takes about 1/2 hour to mix the bread 1 1/2 for it to raise the first time and about an hour the second time. My mother also add to be sure and keep the dough nice and warm.

Buttermilk and Brown Sugar Cake

 Emma Vondra's Buttermilk and Brown Sugar Cake

1/2 cup butter
2 eggs
1 cup brown sugar
1 cup buttermilk
1 cup white sugar
1 teaspoon baking soda
3 cups flour
1 teaspoon vanilla
1 cup raisins

1 cup nuts

Cream butter and add brown sugar and white sugar. Beat in the eggs. Add buttermilk and soda, but do not stir them. Add the flour, vanilla, nuts and raisins. Mix well and place in large bread pan. Bake in moderate oven more than 1/2 hour.

Moderate oven 350 degrees.

Tomato Pineapple Jam

Tomato Pineapple Jam

Jessie Jarvis
Makes 2 1/2 quarts

2 lemons
1 cup water
2 cups diced apples, peeled
4 cups tomato pulp peeled
1 cup shredded pineapple
Cut lemon into thin slices. Place lemons in large

heavy saucepan. Cover with water. Cook until tender. Add apples, tomato pulp, and pineapple. Mix well. Bring to a boil over low heat. Boil, stirring occasionally for 5 minutes. Add sugar. Stir until sugar is dissolved. Continue boiling until mixture is thick and clear. Pour into hot jars and seal with hot paraffin at once.

White Bread, Emma Vondra

 Aunt Emma Vondra's White Bread

3 loaves

Takes about 5 lb. of flour
2 Tablespoons yeast, soaked in 1/2 cup warm water
1 cup mashed potatoes
1 quart luke warm water--use part potato water
2 tablespoons sugar
Add some flour and beat until smooth, then add yeast

1/4 cup shortening
2 teaspoons salt
flour to make a stiff dough
Knead until smooth
Let rise until double
Knead down and rise again
Make into loaves
Let rise again
Bake

Makes 6 = 1 pound loaves or
Makes 3 large loaves