RECIPES FROM TERESA'S KITCHEN

I thought it would be fun to share some of my recipes.  I have the habit of just taking a recipe and than just throwing in stuff that I happen to have in the kitchen. Than I get asked for the recipe....uh....well ...I just threw in this or that. So here goes. 

Teresa's Rhubarb Cake  (less sugar, more rhubarb)

1/2 Cup Butter, 1/2 Cup Brown Sugar, 3 eggs  (blend these together)

Add:   2 cups flour,  1 tsp baking soda,  1/2 tsp cinnamon,  pinch of Allspice,  3 Cups Rhubarb, 3/4 Cup of Milk, 1 tsp lemon juice, 1 Cup frozen Raspberrys

Place in Buttered and floured 9 x 13 inch pan

Sprinke with this topping

Topping:  1/2 Cup brown sugar, 2 tsp cinnamon, 1/2 cup coconut, 1/2 cup ground flax seed, 1/2 Cup sunflower seeds , 3 tbsp melted butter

Bake at 350 degrees F for 35 to 40 min. depending on oven and pan.

Enjoy with whipped cream or icecream.

Vegetable Freezer Soup

(canning those garden vegetables)

1 quart peas,  1qt. carrots (chopped), 1 qt. potatoes (cubed),  1/2 qt. onions (chopped), 1/2 qt. celery (chopped fine), 1 qt. cabbage,

2qt. canned tomatoes, 2 cans of corn,  a little bit of fresh dill, 1 qt. of yellow beans (chopped)

Place in a large canner.  Add enough water to cover vegetables.  Bring to a boil and cook just long enough to blanch the vegetables.

Let cool.  Than place in freezer containers.

A quick way to add to soup base during those cold winter months .