Mourning Doves and Home Grown Deliciousness

I did finally make some rhubarb muffins, but was disappointed in how they turned out. They tasted fine, but the topping wasn't the best. I do, however, feel that is my fault, not the fault of the recipe. I wasn't careful enough measuring the butter, so there was too much for the amount of sugar and cinnamon. That caused it to not sprinkle but to glop on in the center of each and then to sink into the muffins as they baked leaving the muffins with unsightly craters on top.

I did consume several (by myself as I couldn't get Dennis to try one), and then took the remainder to the Courier office for the staff there to critique and/or enjoy. (Editor's Note: the muffins were delicious). I'd said I wasn't going to share that recipe, but since I think I've figured out the reason they didn't turn out so well, here goes. Just make sure you measure correctly, or add more sugar, or even skip that topping, you'll have better results.

Rhubarb Muffins

2 1/2 C flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 1/4 C brown sugar

1/2 C vegetable oil

1 egg

1 tsp vanilla

1 C buttermilk

1 1/2 C diced rhubarb

1/2 C chopped walnuts

1 Tbl melted butter

1/3 C white sugar

1 tsp cinnamon

Heat oven to 350°. Grease two muffin tins, or use paper liners. Stir together the flour, soda, baking powder, and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla, and buttermilk until smooth. Pour this into the dry ingredients and mix by hand until just blended. Stir in the fruit and nuts. Spoon into tins, filling almost to the top. Mix together the butter, sugar, and cinnamon. Sprinkle about a teaspoon on each muffin. Bake 25 minutes or until tops spring back when lightly pressed. Cool in pans 10 minutes before removing.

You could try using this topping instead: 1/3 C brown sugar, 2 Tbl flour, 1/2 tsp cinnamon, and 1 Tbl butter, at room temperature. Mix the dry ingredients together, then cut in the butter with a pastry cutter until small crumbs form. Sprinkle this mixture over the muffins before baking. I'm going to use that streusel-type topping next time.

I am starting to enjoy fresh salads from my garden now. The various lettuces are thriving. I have beet tops and Swiss chard to add to the mix. There are green onions galore, as well as radishes. Unfortunately, carrots are a later addition as they're slower to develop. I'm happy with this recipe that doesn't call for carrots at all. This is the one my sister took home to Missouri and still raves over.

Strawberry/Orange Salad with Glazed Almonds

Salad:

1 (9 oz) package romaine

3 C baby spinach leaves

1 (11 oz) can mandarin oranges, drained

20 strawberries, halved

6 green onions, chopped

Dressing:

3/4 C sugar

1 1/2 Tbl poppy seeds

1 tsp dry mustard

1 tsp salt

1/3 C cider vinegar

2 tsp grated onion

1 C canola oil

Blend together the dry ingredients. Add vinegar and onion. Beat on medium speed for 3 minutes. Gradually add oil in a steady stream until thick. Pour into a lidded container and refrigerate.

Almonds:

2 Tbl butter, melted

1 egg white

1/4 C sugar

1 C sliced almonds

Heat oven to 325°. Pour butter into a 9" square pan coated with non-stick spray. Combine egg white and sugar in a small bowl and whisk until frothy. Stir in almonds to coat. Pour into prepared pan. Bake 20 minutes, stirring every 5. Cool on waxed payer, then break apart.

Assemble the salad by tossing the greens together. Add the fruits and onion. Add the almonds. Pour half the dressing over the salad, toss gently, then serve immediately. Reserve the extra dressing for next time.

I usually add more almonds, and add them as I fill my salad bowl instead of at once to the entire salad so they stay crisp. I use Swiss chard in place of spinach, and use my leaf lettuces in place of bagged romaine. You can skip the strawberries and mandarin oranges if you wish. You could use blueberries and/or raspberries instead. I'm sure you could glaze other nut meats with this recipe. The dressing and nuts are good on any green salad.

I've been digging out raspberry bushes that are springing up outside their designated rows. I've given several to neighbors and they report most of those are growing. I've also been saving asparagus starts that have popped up all over the garden. Most of those are coming in the raspberry rows, where the seeds blew in last fall. Those I've also given to neighbors. (You understand my "neighbors" can be friends residing in both the Glentana and Lustre areas, and points in between). I do have several more asparagus starts to dig out. One friend is asking for more huckleberry bushes. Those and cottoneasters pop up wherever the birds either sit or fly over. I certainly haven't seeded or planted them. Usually I just mow over them, or chop them off at ground level, but occasionally I'll dig up and give some away. So now I'm going out to search for a few honeysuckles that have survived my pruning. If she'd asked earlier, I'd have more, but I'm sure there will be more popping up in future. There always are.