Peach Rhubarb Cobbler

Mom requested this one....

Serves 8

Fruit:
1 quart rhubarb chuncks
1 quart peeled peach chunks
¼ cup water
¾ cup sugar

Spread rhubarb evenly in the bottom of a buttered 3-quart casserole. Distribute peaches over rhubarb. Pour water around edges. Sprinkle sugar over the fruit.

Topping:
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
¾ cup cold unsalted butter, cut into small pieces
½ cup water

Stir together flour, sugar, baking powder and salt. Blend in butter with pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Drop by spoonfuls over fruit. Bake in the middle of oven until topping is golden, about 25 minutes.

Almond Coconut Granola

Sometimes I use a mix of rolled barley, wheat & rye in place of some of the oats.
Makes about 6 cups

3 cups old-fashioned rolled oats
1/3 cups hulled green pumpkin seeds
2/3 cups sliced almonds
1/2 cup unsweetened coconut chips
1/2 tsp salt
1/4 cup unsalted butter
6 tbs honey
1 c mixed dried fruits
(raisins, cherries, apricots)

Preheat oven to 325°F.

In a large bowl, stir together oats, almonds, coconut, pumpkin seeds and salt. In a small sauce pan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly-roll pan, spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits. Granola may be kept in an airtight container at cool room temperature two weeks.

Sausage and Lentil Soup

1# Italian sausage (hot), browned, cut, drain all but ¼ cup of drippings

Add:

2 medium onions, chopped

4 medium carrots, sliced

1 garlic clove, minced

Saute and cook 5 minutes.

Add:

2 cups rinsed lentils, precooked

1 TB. Salt

½ tsp. marjoram

1 (16oz) can of tomato sauce

2 qt. water

Sausage

Simmer 30 minutes.