Pizza Crust

DB found this recipe on line somewhere. Julie Hill asked for the recipe. He made it for their family a lot when he was "batchin" in Washington last year.
1 1/2 c warm water
4 c. flour
1 tbsp salt
4 tbsp olive oil
2 pkg. yeast
Combine yeast, 1/2 c. flour and water. rise 15 min.
Add 2 c. flour and 1 c. cool water and oil. Mix w/ wooden spoon
Add remaining flour.
Kneed 15 min.
Rise to double
Punch down and either use or store in zip lock until ready to use (you can freeze it for later too)
450 degrees/ 25 min.

Peach Blackberry Salsa

DB got this off of a website called Recipe Zaar. We doubled the honey by accident. It still tasted good, who would have guessed... It also originally called for cilantro but he substituted mint because he loves me:) I am a lucky girl!
Ingredients
2 large peaches (firm and ripe, peeled, stone removed and diced into 1/2" pieces)
1 1/2 cups fresh wild blackberries picked on the side of the road as you visit the delifamily for a fun vacation
1/2 large sweet red pepper, seeded and diced small
1/2 large red onion, chopped small
2 medium jalapeno peppers, seeded and chopped very small
2 tablespoons finely chopped fresh mint
1 teaspoon ground cumin
6 tablespoons freshly squeezed lime juice (about 3 large limes)
1/4 cup freshly squeezed orange juice
1/2 cup liquid honey
Directions
1 Prepare peaches and place in a large mixing bowl.
2 Wash and pat dry blackberries and set aside.
3 To the mixing bowl with peaches, add sweet red pepper, red onion, Jalapeno peppers, mint, cumin, lime juice, orange juice and honey, mix well.
4 Add blackberries and fold in gently trying not to mash them.
5 Set mixture aside in refrigerator so that flavors will combine.

Zuke Pizza Boats

Wash medium sized zucchini and cut the top where it was on the vine and the bottom just enough to remove the unedible parts. Slice in half the long way. Scoop out the seeds with a spoon. Place on greased cookie sheet. Fill with pizza sauce of choice. Sprinkle cheese and place topping on top. Bake 400 until zucchini is soft enough to cut easily with a butter knife.

Strawberry Rhubarb Trifle

I have had access to a lot of Rhubarb in the rental house we have been living in in Minnesota. This is from the Taste of Home magazine. I made it for a progressive dinner that our branch had. I shared some with our next door neighbors. Sue asked for the recipe. Here it is...

SERVINGS: 12-14

Ingredients:

1/2 cup sugar

1/4 cup cornstarch

3 cups milk

5 egg yolks, beaten

1 teaspoon vanilla extract

FILLING:

4 cups chopped fresh or frozen rhubarb

1/4 to 1/2 cup sugar

1/4 cup water

1/2 cup heavy whipping cream

1 prepared angel food cake (8 inches), cubed

2 cups sliced fresh strawberries

Directions:

In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. Yield: 12-14 servings

Rhubarb Muffins

Rhubarb is a staple in Minnesota. The house we are renting in Hutchinson has lots of rhubarb behind the garage. I have been able to share lots of it with friends as we have been here. I offered this recipe to my "park buddy" Rachel.

1 1/4 c brown sugar
1/2 c oil
2 tsp vanilla
1 egg
1 c buttermilk
2 1/2 c flour
1 1/2 c rhubarb
1 tsp baking powder
1/2 c chopped nuts
Topping:
1 tsp cinnamon
1 tbsp butter
1/3 c sugar
In a bowl combine first 5 ingredients. mix well. Stir in flour and rhubarb. Pour into greased or paper lined muffin tins.
Mix topping ingredients: sprinkle over muffins and press lightly into batter. Bake at 375 for 15-18 min. Yield 15 muffins. (I usually double the recipe because how dumb is 15 muffins when they make 12 in a pan.)

Carmelitos:

I read about these on a blog linked off Cristine's blog and had to try them. They are better than any ooohie gooie bar I have had.
2 cups oats
2 cups flour
1 and 1/2 cup brown sugar
1 tsp. salt
1 tsp. baking soda
2 and 1/2 sticks melted butter (this is not a typo it's a lot and I only use real butter)
1 package milk chocolate chips
1 jar Caramel (the person I got it from says it has to be Mrs. Richardson's but I have used Hersheys and if it is that much better then I would probabally sell a child for some)

Mix all ingredients except caramel and chocolate chips. Mix will be crumbly. Put 3/4 of the mix in a 9x13 pan . Bake at 375 degrees for 17 minutes. Take lid of caramel and microwave for 45 seconds - pour on top of baked mix, then pour bag of chocolate chips on. You can kind of mix them around a little if you want, careful not to dig up any of the baked portion. Use your hand to break up and sprinkle the rest of the crumbly mix over the top. You can use a spatula if you like to lightly pat it down. Bake 8 minutes more and voila! I like to make these the day before I actually need to serve them so they have plenty of time to set.

Air buns

This is Colletta Yerka's submition to the Hutchinson Branch cookbook given to me by my grandmother in-law. When I told Colletta that I was making them she said they were addicitive. She was right! They are different than any yeast bread I have made and she is right they are addicitve.

2 c boiling water
1 c sugar
1/2 c shortening
1 tsp salt
Stir all the above to melt shortening, then cool until warm.

1 1/8 tsp yeast
2 tbsp warm water
Dissolve these and add to water mixture. Then add:
2 eggs
7 c flour

Start at 4-5 PM. Knead ever hour until 9 PM. Grease pans. Make egg size buns. Grease tops or spray with Pam and cover with plastic wrap over night Bake at 6 AM at 375 for 20 minutes