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April 25, 2013

by Dorothy Bloemendaal
Rhubarb Muffins

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup sugar

1/4 cup oil

1/2 cup milk

l egg

l cup chopped rhubarb

Combine all ingredients except rhubarb; mix well. Then blend in the rhubarb. Pour into greased muffins tins or paper cups. Bake at 400 for 20-25 minutes. Makes 12 muffins.

Asparagus in Puff Pastry

2 cups water

24 fresh asparagus spears, trimmed

l 8 ounce package cream cheese

1/2 teaspoon salt

l package (17-1/4 ounces) frozen puff pastry dough, thawed

1/4 cup beaten egg or egg substitute

Bring water to boil in a skillet. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a mixing bowl, beat cream cheese and salt until smooth; set aside.

Unfold dough onto a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 inch of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese.

Brush edges of dough with the beaten egg; fold dough over filing and press edges together to seal. Cover and refrigerate for l hour.

Tangy Fruit Punch

l can (46 ounces) pineapple juice

l can (12 ounces) frozen orange juice concentrate, thawed

3/4 cup lemonade concentrate

l cup water, divided

1/2 cup sugar

2 large ripe bananas

l package (20 ounces) frozen unsweetened whole strawberries, thawed

2 liters ginger ale, chilled

In a large container combine pineapple juice, orange juice, lemonade, 1/2 cup water and sugar. Place bananas, strawberries and remaining water in a blender; cover and process until smooth. Stir into the juice mixture. Cover and refrigerate. Just before serving, stir in ginger ale. Yield 25-30 servings.

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