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BRENDA'S
BEST FARM
RECIPES
Raspberry
Deeeeelight!!
A
nice easy treat for raspberry lovers:
Ingredients
2
½ pints raspberries
¼ cup sugar
½
cup butter
½ cup sugar
1¼ cup flour
vanilla
1 tbsp baking powder
2 eggs
Splash of milk or water to thin
Method
1.
Preheat the oven to 350 degrees
2. In a medium to large baking pan with high sides add
all the raspberries and the ¼ cup sugar.
3. In a large mixing bowl cream together butter, eggs,
sugar and vanilla. Add the flour and baking powder. Stir.
Add a splash of milk or water (your choice) to thin the
mix and finish mixing. Pour
over top the fresh raspberries and bake for 1 hour.
The best part is when all the juice from the Berries starts
bubbling up!!!
Serve
hot or cold with whipped cream or a little ice cream YEH
for SUMMER!
Asparagus Recipe
 Preparation
time: 10 minutes.
Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive
oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon
rind
Salt and freshly ground black pepper
Method
1. Prepare the asparagus by rinsing them
thoroughly, break off any tough, white bottoms
and discard. Cut into 1 to 2 inch sections,
slicing the asparagus at a slight diagonal.
2. Fill a medium sized saucepan half way with
water, bring to a boil. Add the asparagus and
reduce heat slightly to a simmer. Parboil the
asparagus for exactly 2 minutes. Drain the hot
water. While the asparagus are still hot, toss
them in a bowl with the olive oil, Parmesan, and
lemon rind. Salt and pepper to taste. Serve warm
or room temperature.
Note that when you are working with so few
ingredients, it's important to make sure they
are of the highest quality.
Asparagus Frittata Recipe
Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off,
spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese
Method
1 Heat olive oil into a 10-inch oven-proof
frying pan over medium high heat. Add onions and
salt and cook, stirring occasionally, until
onions are softened, about 3 minutes. Add
asparagus, reduce heat to medium-low, and cook,
covered, until the asparagus are barely tender,
6 to 8 minutes. Pour in eggs and cook until
almost set, but still runny on top, about 2
minutes. While cooking, pre-heat oven broiler.
2 Sprinkle cheese over eggs and put in oven to
broil until cheese is melted and browned, about
3 to 4 minutes. Remove from oven with oven mitts
and slide frittata onto a serving plate. Cut
into wedges.
Serves 4.
This is a wonderful brunch !!!! I often use
broccoli when asparagus is not in season or any
veggies you might like. Your family will love
you!!!!!
Crumbly-topped Rhubarb
Ingredients:
3 c Young Rhubarb; Unpeeled And Diced
1 T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T ;Water
6 T Butter Or Margarine
6 T Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/2 c Rolled Oats; Quick Cooking, Quick Cooking
Oatmeal
Procedure:
Preheat the oven to 350 Degrees F. In a 10 X 6 X
2-inch baking dish, combine the first 6
ingredients. Cream the butter with the four and
brown sugar, then stir in the oats. Sprinkle
over the rhubarb. Bake in a moderate oven, 350
Degrees F., for 40 minutes or until the rhubarb
is tender and the top is brown.
This is soooooooo delicious. Your family will
love you when you make this!
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