Cherry Rhubarb squares

This week was the first week of school and my son's project was to try 3 new things which he never tried before. It gave me an opportunity to try something which I have been thinking of trying for a very long time...Rhubarb.

The Rhubarb I got was not crimson or red but was mostly green and about 1/3 of the bottom was a mix of red and green. But none the less I got it and made it into the cherry Rhubarb squares, which started flying off the baking sheet even before I could take a picture. It is great. Only thing is I used a little bit more cherries than in the recipes cause I had some leftover cherries getting close to their end of life

Cherry Rhubarb squares

Cherry Rhubarb squares

Ingredients:

For the Crust and Topping

1. 2 1/2 cups all-purpose flour
2. 1/2 cup finely ground pistachios
3. 1 cup sugar
4. 1 tsp. baking powder
5. 1/4 tsp. salt
6. Zest from 1 lemon
7. 1 cup (16 tablespoons) unsalted butter, cubed and chilled
8. 1 egg
9. 2 tsp. vanilla extract

For the Filling

1. 2 stacks rhubarb sliced
2. 2 cups cherry halves (stemmed and pitted)
3. 1 tablespoon corn starch
4. Juice from 1/2 lemon

Pre-heat your oven to 375 degrees. 
Mix together the flour, sugar, baking powder, salt and lemon zest. Add the butter, egg and vanilla extract. Mix them together to form a crumbly mixture. (I used 2 tablespoons whole mix as the mixture was very dry)
In a large bowl, toss together the rhubarb, cherries, corn starch and lemon juice. Set aside.
Transfer about two-thirds of the dough into your prepared 9x13 baking pan. Press it down firmly into an even layer. Then spread the fruit mixture in a single layer over top. Sprinkle the remaining dough over the fruit.
Bake for 40-45 minutes, or until the top is lightly browned. Remove from the oven and set aside to cool completely before slicing and serving. Enjoy with whipped cream or as is 

Sugar cookies

I can cook but baking cookies is my nemesis...I have tried and tried again. Either they turn to be very crunchy...which I do not like, or turn to be cake like. I want a chewy cookie not a cake EEEKKK!!!

But today I hit the jackpot. Finally found the recipe which makes the delicious chewy cookies I love love love.

So...I must tell you, I have never baked a sugar cookie. So I missed one BIG detail about baking it. I should have left them like a ball and with enough space between each of them. So :(  they spread out and touched each other...so no round nice looking cookies. But for the first time baker, the taste is fantastic. Anyone trying to bake a cookie for the first time should start with this recipe.

This recipe makes about 30-32 cookies.

Sugar Cookies

Sugar cookies

Ingredients:

1. 2-3/4 cup all purpose flour
2. 1 teaspoon baking soda
3. 1/2 teaspoon salt
4. 1 cup (8oz) butter melted
5. 2 cups sugar divided into 1-3/4 cup and 1/4 cup
6. 2 teaspoons vanilla
7. 2 eggs

In a medium bowl, stir together the flour, baking soda, and salt; set aside.
In a large bowl, cream together the butter and sugar until  fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar ( I used the different colored sugars I had) . Place cookies 2 inches apart onto a cookie sheets and flatten slightly.

Preheat oven to 350 degrees.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Serve with coffee or as is :)

How to freeze sugar cookie dough

 Place the cookie dough after rolling them in the sugar on to a cookie sheet and freeze them. So once you need some sugar fix, thaw as many as you want and bake and enjoy