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3 cups of fresh diced rhubarb (or frozen) 1/2 cup white sugar 1 Tbsp all purpose flour 1 Tbsp water 1 Tsp ground cinnamon 1 tsp ground allspice (optional) Topping 1 cup rolled oats 1 cup brown sugar packed 1/2 cup all purpose flour 1/2 cup of butter Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.

1 cup of butter 1 cup of sugar 1 cup of packed brown sugar 2 large eggs 2 tsp vanilla extract 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups all purpose flour 2 cups semi-sweet chocolate clips 1 cup of chopped walnuts Make sure your butter is softened and eggs are room temperature. Pre-heat the oven to 350 degrees F. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate clips, and walnuts. Drop spoonfuls of dough two inches apart onto ungreased baking sheets. Bake in the pre-heated oven until edges are nicely browned, about 10 minutes. Cool on baking sheets briefly before removing to a wire rack to cool completely.

3/4 cup unsalted butter melted 1/2 a cup white sugar 1/2 a cup firmly packed brown sugar 3/4 tsp salt 2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp baking powder Filling 3 large eggs at room temperature, divided 1 cup plus 2 tbsp white sugar 2 Tbsp of cornstarch 2 Tbsp freshly grated lemon zest 1 pinch of salt 3 Tbsp unsalted butter melted and cooled 1/2 freshly squeezed lemon juice Pre-heat oven to 350 F. Line a 9x9 inch square baking pan to hang on all sides. For the crust and crumbs, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder. Mix until mixture comes together in large clumps. Measure out a loosely packed 1 3/4 cup crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for the topping. Break an egg into a large bowl and whisks for a few seconds. Lightly brush a thin layer of egg over the crust. You will use any egg left in the filling. Place crust in freezer for ten to fifteen minutes while preparing filling. For the filling, to the egg you used as egg wash add the remaining 2 eggs, 1 cup plus 2 tbsp of sugar, cornstarch, lemon zest, and pinch of salt. Whisk until completely smooth and combined. Whisk in the tbsp of melted butter until incorporated. Pour in lemon juice and whisk until combined. Remove crust from freezer and pour the filling evenly over the top. Bake bars in the pre-heated oven for 25 minutes. Remove pan from oven and sprinkled reserved crumbs evenly on top breaking up any large crumbs as needed. return pan to the oven. Bake until crumbs just begin to turn golden 20 to 25 minutes more. Allow bars to cool completely about 30 minutes before cutting and serving.

1 16 ounce package of pork sausage or hamburger 3 medium beats peeled and shredded 3 carrots peeled and shredded 3 medium baking potatoes peeled and cubed. 1/2 medium head of cabbage cored and shredded 1 cup diced tomato 1 tbsp vegetable oil 1 medium onion chopped 1 6 ounce can tomato paste 8 3/4 cups of water divided or as needed 3 cloves of garlic minced 1 tsp white sugar or to taste salt and pepper to taste 1/2 cup sour cream for topping freshly chopped dill or parsley for garnish Crumble sausage or hamburger into a skillet and set over medium high heat. Cook and stir until no longer pink. Remove from heat and set aside. Fill a large pot halfway with water, about 8 cups, and bring to a boil. Add sausage to pot. Cover and return to a boil. Add beats and simmer for ten minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about ten minutes more. Stir in cabbage and tomatoes. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup of water until well blended. Transfer to the pot. Add garlic to the soup, cover, and turn off the heat. Let stand five minutes. Stir in sugar and season with salt and pepper. Ladle into serving bowls. Garnish with sour cream and dill and enjoy.

2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.

1 pound sliced bacon 1 medium sweet onion chopped 9 large eggs lightly beaten 4 cups of frozen shredded hashbrown potatoes thawed. 2 cups shredded cheddar cheese 1 1/2 cup small curded cottage cheese 1 1/4 cup shredded Swiss cheese Preheat oven to 350 F. Grease a 9x13 baking dish. Heat large skillet over medium-high heat. Cook and stir bacon and onion until bacon is evenly brown, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, cheddar cheese, cottage cheese and Swiss cheese. Pour mixture into the prepared baking dish. Bake in the pre-heated oven until eggs are set and cheese is melted, about 45-50 minutes. Let stand 10 minutes before cutting and serving.

2 pounds of stewing meat (cut up) 2 Tbsp of cooking oil 3 cups boiling water 2 tsp of salt 1/4 tsp pepper 2 mediums onions (cut up) 3 cups of cut up potatoes 2 cups cut up carrot 1 cup frozen peas Combine meat and cooking oil in large heavy pot. Brown the meat. Pour water over top almost covering meat. Add salt and pepper. Cover. Bring to a boil. Allow to simmer for 1 1/2 hours until tender. Cut onions into fairly large pieces. Add to meat. Peel and cut potatoes. Add to pot. Peel carrots. Cut in pieces not quite as large as potatoes. Add, cover, bring to a boil again. Allow to simmer for 30 minutes until vegetables are tender. Stir in peas. Bring to a boil once more. Boil for 2-3 minutes. If stew appears too dry add more water. Remove from heat. Serves 6-8.

1 small cabbage 2 Tbsp butter or margarine 1 quarter cup chopped onion 12 ounces canned corned beef 3 Tbsp butter or margarine. 3 Tbsp all purpose flour 1 1/2 cups milk 1/2 tsp of salt 1/8 tsp of pepper 2 Tbsp of butter or margarine for topping 1 cup dry bread crumbs cut cabbage in half. Cut each half into three pieces. Remove core. Boil in salted water for 20 minutes. Drain. Put in the bottom of 1 1/2 quart casserole. Melt butter in frying pan. Add onion or corned beef. Sauté breaking up beef until onions are clear. Poor over cabbage. In medium sized sauce pan melt butter. Stir in flour. Add milk, salt, and pepper. Bring to a boil stirring. Pour over meat. In a small sauce pan melt butter. stir in crumbs to blend. Sprinkle over top. Bake uncovered in 350 F oven for 30 minutes.

2 cups all purpose flour 1 1/2 cup granulated sugar 1 Tbsp baking powder 1 tsp salt 1/2 cooking oil 7 egg yokes 1 cup mashed ripe banana 1 Tbsp lemon juice 1 Tbsp water 1 tsp vanilla 7 egg whites, room temperature 1/2 tsp cream of tartar Sift first four ingredients into bowl. Make a well in the center. Measure next 6 ingredients into well. Don't beat yet. Set aside. Beat egg whites until frothy. Add cream of tartar. Beat until very stiff. Using same beaters, beat yoke flour mixture until smooth. Gently and gradually fold into egg whites. Turn into 10 inch ungreased tube pan. Bake in 320 degree Fahrenheit oven for 60 to 65 minutes until an inserted wooden pick comes out clean. Invert pan until cake has cooled.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

2 cups boiling water 1/4 cup cold water 2/3 cup sugar 4 tablespoons cornstarch 3 tablespoons lemon juice 2 tablespoons grated lemon rind 2 egg whites Add finely grated lemon rind to boiling water. Make pudding same as cornstarch pudding. When cooked, remove from fire. Add lemon juice and fold in stiffly whipped egg whites. Pour into cold wet molds. Unmold when firm and serve with vanilla flavour custard sauce. For Custard sauce, use leftover egg yokes.

1 pound of chicken parts (skin removed) 6 cups water 1 tsp salt 1/4 tsp pepper 1 bay leaf 2 leeks (white part only) 2 medium potatoes peeled and diced 1 medium carrot grated 1 tbsp chicken bouillon powder 1 tsp parsley flakes Place chicken parts, water, salt, pepper, and bay leaf in large sauce pan. Cooked uncovered 30 minutes until tender. Discard bay leaf. Remove chicken and set liquid aside. Remove meat from bones and chop. Return meat to liquid in sauce pan. Cut leeks in thin slices. Add to soup. Add potato, carrot, bouillon powder, and parsley. Simmer covered for 20 to 30 minutes more. Makes eight cups, freezes well, serves four.