1 egg
1 cup ice water/cold water
1 cup all purpose flour, sifted
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
DIP avocado pieces in batter, salt/pepper to taste. A dash of cayenne pepper to the batter will liven it up.

This recipe along with many more, can be found at Babie Rose Facebook. Check it out!




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Crust and Topping
3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9×13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Rhubarb Upside-down Cake

Our neighbor next door gave me an easy recipe for Rhubarb cake. I’m going to try it this weekend-Sentry has butter on sale. I know, TMI, but hey, it helps me to remember to get stuff if I writes it down 🙂

Rhubarb Upside-down Cake

3 cups chopped rhubarb
1 yellow or lemon cake mix
1 1/2 cups sugar
1 small container whipping cream
Mix the cake mix as directed on the box. layer chopped rhubarb on top, then sprinkle sugar over all. Pour whipping cream carefully over top and bake in a 350 oven for about 45-55 minutes or until toothpick inserted in center comes out-well, sticky but clean~ take it out of oven, let cool for 5 minutes, then invert on a cake plate or cookie sheet, and VIOLA!

Bon Apetite!


Rhubarb Upside-Down Cake

I was outside with Igor and our neighbor’s dog Wigen,this morning, letting the dogs have their run time as usual. Jo and I stood off to the side of the yard talking, and she shared an easy recipe which I have to try- am going to make it this weekend~Sentry has butter on sale. I know, TMI, but I remembers things better when I writes them down 🙂

3 cups chopped rhubarb
1 packaged Yellow or Lemon cake mix
1 1/2 cups sugar
1 small container whipping cream

Prepare cake mix as instructed and place in pan. Layer chopped rhubarb over top of cake, then sprinkle sugar on top of cake mix, do not mix. Pour container of whipping cream over all, and bake in a 350 oven for 45-50 minutes or until toothpick inserted in center comes out clean. Remove from oven and let sit for 5 minutes, then invert cake onto cake plate or flat surface. Enjoy!

As Jo says, “If it’s not easy, I won’t make it!”

Bon Apetite!


Sandra's Italian Bread Recipe

Italian Bread

Italian Bread

4 ingredients:

1 package dry yeast
1 ¾ c. tepid water
2 tsp salt
5 ¼ c. all-purpose flour

Sprinkle the dry yeast in the tepid water and let sit in a warm place for about 5 minutes.

Measure out flour and salt into Kitchen-Aid mixer. Turn mixer on slow and add water slowly in a trickle, until completely mixed together. Continue to mix dough until it becomes elastic, about 10 minutes. Dough will separate easily from dough hook.

Remove dough and spray glass bowl with cooking spray. Replace dough and roll ball in pan to coat evenly. Cover with a piece of clear wrap and a terry towel and set on the back of the stove-top for about 1 1/2 hours. When dough has risen to double, punch down and re-cover for another 40 minutes.

Set pot back in warm dry spot for about 2-4 hours, until dough has risen to double.

If you’re not ready to bake the bread just yet, you can cover and chill in refrigerator overnight or 12 hours. This is called “proofing”.

Preheat oven to 370. Set a shallow dish on the bottom rack of your oven and add 2 cups boiling water.

Pour a 1/4 of corn meal in a pie tin or other shallow dish and set aside.

Place dough on a lightly floured cutting board and fold in half, then turn over and roll it around with a circular motion to form a round loaf. There will be a “belly button” on the bottom if you do it correctly. Place dough belly-button side down in corn meal to coat the bottom, this prevents the bread from sticking to the pan. The loaf may split in the middle at the fold, that is ok! If it doesn’t, take a sharp serrated knife and make cuts across the top of the loaf about 3″ across, 2-3 is fine.

Set the loaf on a cookie sheet and bake for 40 minutes or until top is golden brown. Viola!

Sandra's BlogTalk Recipe : Minestrone Soup Entry for January 16, 2009

Minestrone Soup

1 lb Italian sausage
5 qts water, or 1 large container of beef broth
1 15 oz can cannelloni beans
1 24 oz can whole pear tomatoes
1 large white onion, chopped
3-4 cloves garlic, minced
2 stalks celery, chopped
2 carrots, sliced (I used baby carrots)
1 package frozen chopped spinach
2 c. shredded cabbage (optional)
2 large potatoes, cubed
1 T parsley flakes
Red pepper flakes to taste
Salt and pepper to taste

Add 2 swirls of olive oil to the bottom of a deep roasting pan, add sausage pieces and brown. When almost done, add onion, garlic, carrots and celery and sauté for about 3 minutes.
Add tomatoes, beans and broth and bring up to temperature. Cover and reduce heat to simmer. An hour before serving, add potatoes and bring temperature up to medium, cover and simmer until potatoes are done.

Serve with Italian Bread and a good red wine.

Bon Apetite!

Sandra’s BlogTalk Recipe Entry January 07, 2009 : Baba Ghanoush

Baba Ghanoush Recipe (Eggplant Hummus)
Prep Time: 15 minutes

Cook Time: 45 minutes


  • 1 large eggplant
  • 1 can chickpeas, drained (garbanzo beans)
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 3 T. tahini
  • dash sea salt
  • 1/4 cup olive oil
  • 2 T. fresh chopped parsley (optional)


Preheat oven to 400.

Slice eggplant in half, and score crosswise and salt, set aside for 20 minutes. Before placing in oven, take a paper towel and dab off excess liquid.

Place eggplant in glass casserole and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Serves eight.
Enjoy with veggies, pita, or as a sandwich spread.