Spring is the season for some of our favorite fruits and veggies. Here you’ll find delicious recipes that will get you in the mood for warm springtime days!
Crust:
- 2 cup sifted flour
- ½ cup powdered sugar
- ¼ tsp. salt
- 1 cup cold butter
Filling:
- 2 eggs
- 2 cups sugar
- ½ cup fresh lemon juice, strained
- 2 tsp. lemon zest
- ¼ cup flour
- 1 tsp. baking powder
Directions<
Preheat oven to 350 degrees. Whisk together flour, sugar and salt. Cut in butter using a fork or pastry cutter until mixture is crumbly. Press into a 9×13-inch pan and bake for 20 minutes. Cool for 10 minutes.
To prepare filling, beat eggs until blended. Gradually add sugar followed by lemon juice and zest. Sift together flour and baking powder and add to egg mixture. Spread over crust. Bake 25 minutes. Cool completely and sprinkle with powdered sugar to serve. Makes 20 squares.
Biscuits:
- 1 ½ pounds strawberries, stemmed and sliced
- 3 Tbsp. sugar
- 1 ½ cups flour
- 1 ½ tsp. baking powder
- 2 Tbsp. sugar
- ½ tsp. salt
- 1 ¼ cup heavy cream
Whipped cream:
- 1 cup heavy cream
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla
Directions
Combine strawberries and sugar in a bowl. Set aside at room temperature.
To make biscuits, preheat oven to 425 degrees and grease or line a baking sheet with parchment paper. Whisk together flour, baking powder, sugar and salt. Add heavy cream, ½ cup at a time, (last addition will be ¼ cup) mixing after each addition. Divide dough into six portions and place on prepared baking sheet. Bake until golden brown, 13–15 minutes.
To serve, whip cream with sugar and vanilla until mixture forms firm peaks. Cut each biscuit in half; add ½ cup strawberries and a dollop of whipped cream. Top with remaining biscuit half and more whipped cream. Makes 6 servings.
Cake:
- 1 ½ cups vegetable oil
- 1 1/4 cups sugar
- 4 eggs, beaten
- 3 cups grated carrots
- 2 cups unbleached flour
- ½ tsp. salt
- 2 tsp. soda
- 2 tsp. cinnamon
- 2 tsp. allspice
- 1 tsp. vanilla
Frosting
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 tsp. vanilla
- 1 tsp. lemon zest
- 2 cups powdered sugar
Directions
Preheat oven to 325 degrees. Grease and sugar a 9 x 13-inch pan.
Cream oil and sugar. Add eggs and carrots and mix well. In a separate bowl, sift together dry ingredients and add slowly to carrot mixture, beating well after each addition. Stir in vanilla. Pour into prepared pan and bake for 1 hour. Cool before frosting.
To make frosting, cream butter, sugar, vanilla and lemon zest until light and fluffy. Gradually sift in powdered sugar with mixer on low. Makes 16–20 servings.
Crust:
- 1 cup flour
- ¾ cup oats (quick or old fashioned)
- 1 tsp. cinnamon
- ¼ tsp. salt
- 3/4 cup brown sugar
- ½ cup butter, melted
Filling:
- 3/4 cup sugar
- 1 cup water
- 3 Tbsp. cornstarch
- 2 tsp. vanilla
- 5 cups sliced rhubarb (about 1 ½ pounds)
Preheat oven to 350 degrees. Whisk together flour, oats, cinnamon, salt and brown sugar. Add melted butter and combine until evenly moistened. Press ½ of the mixture into the bottom of an 8×8-inch pan. Combine sugar, water, cornstarch and vanilla in a sauce pan; simmer until thick, 5–7 minutes. Add rhubarb and mix thoroughly. Spread into pan and top with remaining oat mixture. Bake for 1 hour until browned and bubbly. Serve with vanilla ice cream or whipped cream.
