~ "Down to earth recipes for out of this world cooking." ~

“Cooking is like love. It should be entered into with abandon or not at all.” ~Harriet van Horne

Hi Friends, In addition to the recipes featured on this page, more recipes can be found in the Recipe Index section. If we don't have what you're looking for, then be sure to look in our Recipe Links section.  We would like to thank the folks at Prepared Pantry who sent us breakfast Information and many of the recipes as well as th their  Favorite Chocolate Recipes booklet.  It's quite informative. Feel free to printout a copy or download it.  We hope you will share one of your favorite recipes with us. Along with your recipe your name will appear with our thanks. Just send me an email on the Contact Joanne form.  Take care and come back soon, Joanne Your San Francisco Bay Area Real Estate Broker... and food lover with little time for cooking.      Over The Fence Newsletter August 2010 What's Inside Home Safety Tips Lawn and Garden Home Safety Tips August 1-7: Simplify Your Life Week August 23-27: National Safe at Home Week August 9: Eleanor Roosevelt Day—the 2nd Monday in August 3 Ways to Simplify Your Life "Our life is frittered away by detail…Simplify, simplify." — Henry David Thoreau Recipe: CHICKEN TORTELLINI SALAD August 2010 View online or print a copy Prior Issues: June 2010 July 2010  May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 The latest collection of "How To" videos and tips we can all use. CELEBRATION CUPCAKES This cupcake recipe is perfect for your next celebration. Preparation time: 30 min   Baking time: 23 min   Yield: 24 cupcakes  Cake Ingredients: 3   cups all-purpose flour 1   tablespoon baking powder 1/2   teaspoon salt 1 1/2   cups sugar 3/4   cup Butter, softened 4   All-Natural Eggs 1   tablespoon vanilla 1   cup milk Frosting Ingredients: 3/4   cup LAND O LAKES® Butter, softened 6   cups powdered sugar 1/8   teaspoon salt 1/3   cup LAND O LAKES® Fat Free Half & Half 1   teaspoon vanilla 2   tablespoons light corn syrup Directions: Heat oven to 350°F. Place paper baking cups into muffin pans; set aside. Stir together flour, baking powder and 1/2 teaspoon salt in large bowl; set aside. Beat sugar and 3/4 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 1 tablespoon vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition, just until mixed. Divide batter evenly among paper baking cups. Bake for 23 to 28 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes; remove cupcakes from pans. Cool completely. Beat 3/4 cup butter in large bowl at medium speed until creamy. Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, scraping bowl often, until well mixed. Stir in corn syrup. Frost cupcakes. VARIATIONS: Chocolate Frosting: Add 2 to 3 squares melted and cooled unsweetened baking chocolate. Lemon or Orange Frosting: Stir in 1 tablespoon freshly grated lemon or orange zest. Creamy Coconut Frosting: Stir in 1 1/2 teaspoons coconut extract or flavoring. Nutrition Facts (1 cupcake): Calories: 350, Fat: 13g, Cholesterol: 65mg, Sodium: 230mg, Carbohydrates: 56g, Dietary Fiber: 0g, Protein: 3g   Cuisine is when things taste like themselves. ~ Curnonsky  Food like a loving touch or a glimpse of divine power, has that ability to comfort. ~ Norman Kolpas STRAWBERRY-RHUBARB CORNBREAD This slightly sweet and fruity rhubarb cornbread makes a wonderful morning or after-school snack, as well as a perfect complement to a meal. Preparation time: 15 min   Baking time: 30 min   Yield: 9 servings  3/4   cup sour cream 1/4   cup sugar 1/4   cup LAND O LAKES® Fat Free Half & Half 2   LAND O LAKES® All-Natural Eggs, slightly beaten 2   (8 1/2-ounce) packages corn muffin mix 1   cup chopped fresh strawberries* 1   cup chopped fresh rhubarb*   LAND O LAKES® Butter, if desired Directions: Heat oven to 375°F. Combine sour cream, sugar, half & half and eggs in medium bowl until smooth. Stir in muffin mix just until moistened. Gently stir in strawberries and rhubarb. Spread batter into greased 8 or 9-inch square baking pan. Bake for 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm with butter, if desired. *Substitute frozen rhubarb or strawberries. Thaw before chopping. Drain well on paper towels before stirring into batter. Recipe Tip For sweeter cornbread, toss strawberries with 1 tablespoon of sugar before adding to batter. Recipe Tip: If using a dark pan, decrease temperature to 350°F.; bake for 40 to 45 minutes. Nutrition Facts (1 serving): Calories: 310, Fat: 11g, Cholesterol: 70mg, Sodium: 480mg, Carbohydrates: 48g, Dietary Fiber: 1g, Protein: 6g        Spread the table and the quarrel will end. ~ Hebrew proverb CRUMB TOP RHUBARB PIE Pecans and a crumb topping crown this delicious country rhubarb pie. Preparation time: 40 min   Baking time: 50 min   Yield: 8 servings  Crust Ingredients: 1   cup all-purpose flour 1/8   teaspoon salt 1/3   cup cold LAND O LAKES® Butter 3 to 4   tablespoons cold water Filling Ingredients: 1 1/4   cups sugar 1/3   cup all-purpose flour 1/2   teaspoon ground cinnamon 1/4   teaspoon ground nutmeg 4   cups sliced 1/2-inch fresh rhubarb* 1/3   cup chopped pecans, if desired Topping Ingredients: 1   cup all-purpose flour 2/3   cup sugar 1/2   cup cold LAND O LAKES® Butter Directions: Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside. Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside. Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired. *Substitute frozen rhubarb, thawed, well drained, patted dry with paper towels. Nutrition Facts (1 serving): Calories: 560, Fat: 26g, Cholesterol: 50mg, Sodium: 230mg, Carbohydrates: 79g, Dietary Fiber: 0g, Protein: 5g      If you are ever at a loss to support a flagging conversation, introduce the subject of eating. ~ Leigh Hunt STRAWBERRY RHUBARB DESSERT BARS The pie flavors of strawberries and rhubarb go together perfectly in this oatmeal crust bar. Preparation time: 30 min   Baking time: 30 min   Yield: 36 bars  Filling Ingredients: 1 1/2   cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces 1 1/2   cups sliced fresh strawberries 1   tablespoon lemon juice 1/2   cup sugar 2   tablespoons cornstarch Crust Ingredients: 1 1/2   cups all-purpose flour 1 1/2   cups uncooked quick-cooking oats 1   cup firmly packed brown sugar 3/4   cup LAND O LAKES® Butter, softened 1/2   teaspoon baking soda 1/4   teaspoon salt Drizzle Ingredients: 3/4   cup powdered sugar 1 to 2   tablespoons milk Directions: Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes). Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes or until golden brown. Cool completely. Combine all drizzle ingredients in small bowl. Drizzle over cooled bars. Cut into bars. Nutrition Facts (1 bar): Calories: 110, Fat: 4g, Cholesterol: 10mg, Sodium: 75mg, Carbohydrates: 19g, Dietary Fiber: <1g, Protein: 1g   The table is the only place where a man is never bored for the first hour. ~ Jean-Anthelme Brillat-Savarin AUNT EMMA'S RHUBARB CUSTARD DESSERT This nostalgic rhubarb dessert has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue. Preparation time: 30 min   Baking time: 1 hrs  9 min   Yield: 12 servings  Crust Ingredients: 2   cups all-purpose flour 1/2   cup LAND O LAKES® Butter, softened 2   tablespoons sugar Filling Ingredients: 2   cups sugar 1   cup whipping cream 1/4   cup all-purpose flour 6   LAND O LAKES® All-Natural Egg yolks, reserve egg whites 1/4   teaspoon salt 5   cups chopped fresh rhubarb* Meringue Ingredients: 6   reserved LAND O LAKES® All-Natural Egg whites 1/4   teaspoon salt 1   teaspoon vanilla 3/4   cup sugar Directions: Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 15 minutes. Meanwhile, combine all filling ingredients except rhubarb in large bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb. Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45 to 55 minutes or until filling is firm to the touch. Increase oven temperature to 400°F. Meanwhile, beat egg whites in large bowl at high speed until foamy. Add 1/4 teaspoon salt and vanilla. Continue beating, gradually adding 3/4 cup sugar, until glossy and stiff peaks form. Spread meringue over hot filling, sealing to edge. Continue baking for 9 to 11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated. *Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained. Nutrition Facts (1 serving): Calories: 460, Fat: 18g, Cholesterol: 180mg, Sodium: 210mg, Carbohydrates: 69g, Dietary Fiber: 0g, Protein: 7g   Nearly everyone wants at least one outstanding meal a day. ~ Duncan Hines Thank you for visiting.  I hope you come back often.  If you have a favorite recipe you would like to share, please send it to me for consideration.  If we feature it we will list your name as the contributor.  Recipes do not need to be original, just ones you love to make.   For information on buying or selling east bay homes, please contact me at 510-429-4800 or send me a note on the Contact Joanne form.  Thank you, Joanne P.S.  Be sure to add us to your favorite places. ~ Joanne L. Gardiner, Broker, e-PRO Realtor Advantage Realty Advantage Mortgage Associates 3205 Whipple Road - Union City, California 94587 (510) 429-4800 San Francisco Bay Area  ~ San Francisco East Bay Real Estate

"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."  ~ Calvin Trillin, US columnist (1935 - )

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