Recipes from the Writers

Our gardens and the farmers’ markets offer a bounty of this season’s crops, including strawberries and rhubarb. The blog writers are eager to share some of their favorite recipes for these tasty treats. Enjoy!

From Pat McGivern

This family recipe is so old, I think my immigrant ancestors may have brought it with them in their heads from Ireland. (Very EASY).

Hot Milk Shortcake


Add in:

Preheat oven to 350 degrees

Beat together:

2 eggs

1 Cup sugar

1 Cup flour

1/8 tsp. salt

1 tsp. baking powder

Then add:

1/2 Cup HOT milk

1 Tbsp. butter

1/2 tsp. vanilla

Bake 20-30 minutes in 350 degree oven (until toothpick comes out clean). Best in about a 6 x 10 pan. We love to serve warm, with sliced sugared strawberries, a bit of milk, and ice cream or whipped cream.

Aunt Amy’s Rhubarb Cream Pie   

Preheat oven to 450 degrees

Cut up 3 cups of rhubarb, place in frozen pie crust

Mix together:

1 1/2 cup sugar

3 T. Flour

1/2 tsp. nutmeg

1/2 tsp cinnamon

Mix  2 beaten eggs separately, then pour into above.

Lastly, add 1 T. Butter melted

Pour all over rhubarb you have placed in the crust.  Bake at 450 degrees 10 minutes, then 350 degrees for an additional 50 minutes.  (I cover crust after first 10 minutes.  Top should be a bit browned, but pie will still be jiggly when removed from oven, will stiffen up a bit as it cools.  I am generous on the spices and butter).


NOTES: This recipe takes a small pie dish—mine is about 8.5 inches across, single uncooked crust.   Our usual past mistake was adding more rhubarb (because we wanted more pie).  Still good.  If you stick to less than 3.5 cups of rhubarb, you get a nice partial crisp custard crust on top.


From Emily Lang

Here is my mother’s Strawberry Rhubarb Cobbler

Preheat oven to 350 degrees

5 c. fruit

3/4 c. sugar

1 tbsp lemon juice

1 t. vanilla

1/4 t. salt

Mix all and pour in greased pan. For batter, mix together

1/2 c. flour

1/2 c. sugar

1/2 t. baking powder

1/4 t. salt

2 T. butter

1 egg beaten

2 T. water.

Dot top of filling with 2 T. of butter then spread batter over filling.   Bake in 375 oven till golden.”


From Rita Lynn:

Strawberry Rhubarb Jam

3 ½ c. crushed strawberries

2 ½ c. rhubarb, sliced thin and cooked until slightly softened

2 tbsp. lemon juice

3 c. sugar

1 pkg. powdered pectin for lower or no sugar


Cook according to pectin package directions for cooked jams. Allow to cool for about 5 minutes before pouring into sterilized canning jars, leaving ¼ inch headspace. Use lids with rings. Process in boiling water bath for 10 minutes, or length of time recommended for size of jar. Remove from water bath and allow to cool undisturbed for 24 hrs.


Notes: I prefer tarter spreads, so I almost always use the powdered pectin for lower sugar; the spread should then be stored in the refrigerator after opening.

If desired, add a little orange rind. Doing this resulted in my getting second prize at the State Fair in the “Taste of Iowa” category several years ago.


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