Apple-Rhubarb Crisp

Last week I made Jackson's Apple Crisp and in my haste forgot to add the spices (cinnamon & nutmeg). Sometimes mistakes turn out in your favor, as is the case with this dessert. My husband actually liked it better than before! After tasting, I thought it could use Rhubarb so last night, we had dinner with friends and I made my altered version with Rhubarb. Wow! Yummy! Enjoy! (Sorry for the 'Crumby' picture) Apple-Rhubarb Crisp

Butter a 9x13 baking dish; fill with sliced apples and rhubarb pieces (I used frozen), about 2/3 full.

Mix:

1/2 c brown sugar

1/2 c sugar

3 Tbsp cornstarch

1 Tbsp lemon juice

1 c water

Pour over apples.

Sprinkle with topping.

Topping:

1 c flour

1 c. sugar

1 tsp baking powder

1/2 tsp salt

2 to 3 Tbsp butter or margarine

1 egg

Mix dry ingredients. Work margarine in with a fork or pastry blender. Work in egg with a fork.. Sprinkle over apples.

Bake at 350 for 45-50 minutes or until golden brown. Serve with ice cream.

Poppycock

A childhood favorite (and treat for Thanksgiving Night slides)

Poppycock

(another caramel popcorn)

1 c brown sugar

1/2 c butter

1/3 c water

1/3 cup Karo syrup

little salt

Combine ingredients in a saucepan and cook on medium heat until soft ball stage. Pour over air popped corn (about 3/4 c unpopped). Spread on wax paper to cool.

Potato Pancakes

We had a special guest in October who is a fantastic chef and graced us with some of his creations! Here are Potato Pancakes, also accompanied by delicious Pan-Seared Salmon and Roasted Asparagus. What a night!

Potato Pancakes

6 potatoes, finely grated

1 yellow onion, grated

1 1/2 tsp salt

pepper

2 eggs

3 (rounded) Tbsp. flour

Combine ingredients to make a batter and cook on a HOT skillet until browned on both sides (a little longer than breakfast pancakes).