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The Times
  • Trading Post: Bake your goods with fresh fruits, veggies

  • At their peak, fresh fruits and vegetables are delicious eaten out of hand. But they also enhance baked goods. Marty Simmons of Mount Vernon, Ill., shares a recipe here for rhubarb cake, in which small pieces of rhubarb are added to a boxed white cake mix. She found the recipe in a church cookbook.

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  • At their peak, fresh fruits and vegetables are delicious eaten out of hand. But they also enhance baked goods.
    Marty Simmons of Mount Vernon, Ill., shares a recipe here for rhubarb cake, in which small pieces of rhubarb are added to a boxed white cake mix. She found the recipe in a church cookbook.
    The recipe for apricot crisp comes from the California Fresh Apricot Council.
    Rhubarb Cake
    5 cups rhubarb, cut into small pieces
    3 cups small marshmallows
    1 cup sugar
    1 small box strawberry gelatin, dry
    1 box white cake mix, prepared
    Spread rhubarb in 13-by-9-inch cake pan. Spread marshmallows over rhubarb. Spread sugar and gelatin over rhubarb and marshmallows. Pour prepared white cake batter into pan. Bake in 300 degree oven 30 minutes or until done.
    Makes 12 to 16 servings.
    Fresh Apricot Crisp
    8 cups sliced fresh apricots (about 3 pounds)
    1/3 cup granulated sugar
    1/4 cup apricot nectar or orange juice
    1 teaspoon fresh lemon juice
    3 tablespoons plus 1/4 cup flour, divided
    1 cup rolled oats
    1/4 cup brown sugar
    1 teaspoon cinnamon
    1/4 cup butter, softened
    1/2 cup chopped walnuts, divided
    Preheat oven to 375 degrees. Gently toss apricots in sugar, orange juice or apricot nectar and lemon juice. Sprinkle apricot mix with 3 tablespoons flour.
    Combine 1/4 cup flour, oats, sugar, cinnamon and butter with a pastry blender or fork. Add 1/4 cup walnuts at the very end. Mixture should be crumbly. Spread mixture into buttered 8-inch square pan. Top with remaining 1/4 cup walnuts.
    Bake 25-30 minutes until lightly browned. Serve warm with scoop of vanilla ice cream or dollop of whipped cream flavored with cinnamon.
    Makes 8 servings.
    --July Fourth events often feature dishes that are red, white and/or blue. If you have a recipe that features the colors of the flag, please send it to the Trading Post.
    The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or email food@sj-r.com. Please include your name, city and daytime phone number.
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