Strawberry Season 2009 - Bars, Muffins and Crostatas?

Last weekend the rains stopped for about 5 minutes, so I was able to take my son out for our annual strawberry picking adventure before the season was over. We ended up with 4 quarts (which I thought was pretty good considering a 4 year old's attention span). Plenty to make into a variety of tasty treats. We started with the standard strawberry shortcakes (biscuit kind for me). Then I started searching for something a little different. My search led me to this a blog were I found not one, not two, but three great strawberry recipes. I started with the Strawberry Muffins so we could have some quick breakfast treats to grab in the morning. Then I spotted the Strawberry Rhubarb Oatmeal bars, which I promise to make as soon as I can raid my friend's patch of rhubarb. Finally I had planned to make a strawberry pie to take to a 4th of July picnic this weekend, but then spotted a recipe for this Berry Crostata. Looks like a pie, tastes like a pie, but sounds like it is easier to make then a pie. My perfect combination. The only downfall of my find was that I saw what a recipe blog should look like; great photos, knowledgeable information, and postings more then once every two weeks. So for humor come to The Baker Babe but for great recipes go to "A Recipe a Day". Enjoy!

Potluck Part Two - Chewy Flapjacks

Not thinking that my pasta dish was enough for the past potluck I had, I decided to add a dessert to the mix. Since I had done my cookbook research, I found a unique recipe in The Cookie and Biscuit Bible called Chewy Flapjacks. Basically it looked like making a simple granola type bar with LOTS more sugar. I was faced with the dilemma of not having enough oatmeal, so decided to cut the recipe in half. My version also added orange flavored craisins to the mix. In the end I ended up with slightly sticky bars with great citrus flavor. I am happy to report that they were a hit and my potluck reputation at work has been established. Enjoy!

Chewy Flapjacks

1 cup butter
Finely grated rind of one large orange
2/3 cup light corn syrup
1/3 cup light brown sugar
3 3/4 cups rolled oats
1/2 cup craisins or raisins (optional)

Preheat oven to 350 degrees. Line a 11x8 baking pan with parchment paper. Put the butter, orange rind, syrup and sugar in a large pan and heat over low heat until butter melts. Add the oats and raisins to the pan and stir to mix. Put the mixture into the baking pan and spread evenly to the edges. Bake for 15-20 minutes until just beginning to color around the edges. Leave to cool in the pan. Once completely cool, lift out of pan and cut into little bars.

Walnut Pesto Pasta - Potluck Perfect Dish

Potlucks used to be the common way for family, friends and work events. Everyone would bring a homemade dish, showcase their recipes and have a nice relaxing meal. Ladies and gentlemen, those days are over. When a potluck was announced at my work last week, you would have thought they were announcing layoffs the stress level was so high. People wondering what they should bring or for most of them what should they buy. Some wanted themes and others wanted to just run. On my end it came to the night before and since time had run out for me to run to the store, I was faced with attempting to make something from my pantry or doing the store run on the way to work in the morning. I decided I would take my cookbooks out for 5 minutes of inspiration and soon after I had my a-hah moment. Since I wanted a dish that didn't need to be heated up and would be a little different, I decided to make Walnut Pesto Pasta. It was quick, easy and got to feature my newly planted basil. Normally I am not one to experiment with new ideas when shared with others, but luckily this turned out great plus I found a new way to make pasta that I can jazz up in different ways for future dinners (adding chicken or different veggies to it). Did I also mention that it has the super foods of walnuts and olive oil in it, making it a perfect, perfect, perfect summer potluck dish for you. Enjoy!

Walnut Pesto Pasta
1/4 cup walnuts
1/2 cup lightly packed fresh basil leaves
2 tablespoons Olive Oil
1 teaspoon crushed garlic
1/8 teaspoon black pepper
2 cups your choice of pasta

Cook pasta as directed and set aside. Toast walnuts in the microwave on High for 2 minutes, stirring after 30 second intervals until toasted. Place walnuts, basil, olive oil, garlic and pepper in a food processor and chop for about 1 minute. Toss pasta with pesto and enjoy either warm or cold.

Marsala Sauce - Sneaking your vegetables in

Typically when making bake goods, vegetables are not the first thing on your mind (unless of course it is carrot cake). And like your typical human being I struggle most days with eating my daily 5 fruits & vegetables a day. Last week I got CRAZY and picked up a container of fresh mushrooms from the store thinking I could pop them into omelets for a quick veggie fix. This week I was faced with the unused container. I decided to live on the edge and when the rest of my family was having the typical meatballs and pasta I made a Marsala sauce. Never making this before I decided to go with the easiest recipe I could find. Well, Watch out Olive Garden, my sauce is good! I was impressed how easy it was and great it tasted. I even paired it with a nice garden salad to up the veggie count. If you haven't tried this already, I encourage you to give it a try. Next week I promise a new recipe. I have a work pot luck that I need to look good at. Enjoy!

Brownie Fun - All aboard the latest craze

Just when you think you have seen every infomercial and think that marketers have come up with everything you could possible need, along comes Brownie Fun! I was introduced to this new craze when I received the Brownie Fun "Bible" for a recent gift (along with samples, which were yummy). Along with some oldie but goodie favorites and brand new recipes, the book also highlights pretty much any shape you can make a brownie into. You got flowers, bugs, ghosts, penguins and then the one my son has been begging me to make the little witches brooms. Of course, the back few pages is a catalog of the equipment, supplies and molds that you ABSOLUTELY NEED in order to be the best brownie chef ever. In conclusion, if you are highly addicted to brownies I would highly recommend this book for you. Just make sure you mail me your final products for taste testing. Enjoy!

Happy Birthday Baker Babe - Some Gifts for You

I can't believe it either, but Baker Babe is turning another year older this week. After the Disaster of 2008's Birthday Baking Blunder I have decided to take this year off and instead focus my energy on eating goodies made by others. I know, it is a difficult job, but someone has to do it. Plus I am still making my way through the Easter Candy from this year, so eating more sugar and sweets will probably just send me over the birthday depression edge. So this year I decided I am giving back, by sharing with you some of my favorite baking sites, products and items of interest all from the baking world. Hope you enjoy!
1. My favorite web sits are Cooking Light and the Food Network. I do like Kraft for quick recipes, but they still hate me so I am boycotting them.
2. Someday I will be on the the Ultimate Recipe Showdown.
3. I like watching Ace of Cakes to see what crazy designs they will come up with. My favorite ones have sound effects or blinking lights.
4. I really like Pampered Chef products, but I am too cheap to buy most stuff.
5. My favorite Birthday cake is Dairy Queen Ice cream cake. Not very Baker Babe-ish of me, but it is an addiction since my teenager years that I just can't break.

Cheesecake Salad - The best of two worlds

Now that the weather is turning to spring, it is time to file away the soup recipes and start to think salads. This old family recipe has salad in the name, but in reality it is a dessert using the ever popular Cool Whip and mini marshmallows. But never fear, it does have fruit in it and you can use fat and sugar free substitute items making it semi-healthy for all those picky people. Enjoy!

1 small pkg lemon jello
2 cups boiling water
1 pkg (8oz) cream cheese
1 pkg miniature marshmallows
1 can crushed pineapple (drained)
1 can mandarin oranges (drained)
1 tub Cool Whip

Heat water to boiling. Dissolve jello in water. On low heat melt cream cheese in jello, then add marshmallows and melt. Cool about 15 minutes. Add pineapple and oranges. Fold in Cool Whip. For serving, place in a glass bowl and decorate on top with 6 oranges formed in a flower shape around a maraschino cherry cut in half.