Last week, I had a little get together with some friends. It was a lot of fun to do, especially since our new house is a bit more suited to entertaining. I do enjoy having people over and making great food for them to enjoy. A few people wanted some recipes, so here they are.
Rhubarb Torte
Crust:
1 cup flour
2 T. sugar
pinch of salt
1/2 cup margarine
Combine ingredients. Press into a greased 8X10 pan. Bake for 20 minutes at 325.
Filling:
2 1/4 cup chopped rhubarb
1 1/4 cup sugar
1/3 cup heavy cream
2 T. flour
3 egg yolks
Cook ingredients until thick. Pour over crust
Topping:
3 eggs whites
6 T. sugar
1/4 t. cream of tartar
Beat together until stiff peaks form. Spread over filling, Brown 10 15 minutes at 325.
Heavenly Bars
These were very popular bars in Edgerton, so I made sure and got the recipe before we moved away.
1 pkg (4 serving size) instant vanilla pudding mix.
2 cups brown sugar
2 sups peanut butter
1 cup corn syrup
4 cups Rice Krispies
4 cups powdered sugar
1/2 cups butter or margarine, melted
about 6 T. of milk
3/4 cup chocolate chips
3/4 cup peanut butter
Measure dry pudding mix and divide into two equal portions and set aside.
1st Layer: In a large sauce pan combine brown sugar, 2 cups peanut butter, corn syrup, and ONE portion of the pudding mix. Stir over low heat until combined. (Mixture may stiffen.) Remove from heat and stir in Rice Krispies. Press into a lightly greased 15x10 pan. Refrigerate until firm.
2nd Layer: Stir together powdered sugar and the other portion of pudding mix. Add melted butter. Stir in milk 1 Tablespoon at a time until you reach a thick frosting consistency. Spread over 1st layer and refrigerate for 30 minutes or until just firm.
3rd Layer: Melt chocolate chips and peanut butter together until smooth. Spread evenly over 2nd layer. Chill until set.
These keep the best if refrigerated.
Rhubarb Torte
Crust:
1 cup flour
2 T. sugar
pinch of salt
1/2 cup margarine
Combine ingredients. Press into a greased 8X10 pan. Bake for 20 minutes at 325.
Filling:
2 1/4 cup chopped rhubarb
1 1/4 cup sugar
1/3 cup heavy cream
2 T. flour
3 egg yolks
Cook ingredients until thick. Pour over crust
Topping:
3 eggs whites
6 T. sugar
1/4 t. cream of tartar
Beat together until stiff peaks form. Spread over filling, Brown 10 15 minutes at 325.
Heavenly Bars
These were very popular bars in Edgerton, so I made sure and got the recipe before we moved away.
1 pkg (4 serving size) instant vanilla pudding mix.
2 cups brown sugar
2 sups peanut butter
1 cup corn syrup
4 cups Rice Krispies
4 cups powdered sugar
1/2 cups butter or margarine, melted
about 6 T. of milk
3/4 cup chocolate chips
3/4 cup peanut butter
Measure dry pudding mix and divide into two equal portions and set aside.
1st Layer: In a large sauce pan combine brown sugar, 2 cups peanut butter, corn syrup, and ONE portion of the pudding mix. Stir over low heat until combined. (Mixture may stiffen.) Remove from heat and stir in Rice Krispies. Press into a lightly greased 15x10 pan. Refrigerate until firm.
2nd Layer: Stir together powdered sugar and the other portion of pudding mix. Add melted butter. Stir in milk 1 Tablespoon at a time until you reach a thick frosting consistency. Spread over 1st layer and refrigerate for 30 minutes or until just firm.
3rd Layer: Melt chocolate chips and peanut butter together until smooth. Spread evenly over 2nd layer. Chill until set.
These keep the best if refrigerated.
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