Reetzbobeetz wrote:
Right there with you Rita! Working on getting rid of several pounds that just won't go away since my DS was born 3 1/2 years ago (guess can't be called "baby fat" any more). Out of a sudden there's food every where and oh boy! That "won't power" gets really tested

Uuuuuh, that's a great idea. I haven't seen rhubarb since late spring, but peaches... they're coming in by the cartload right now! We have our next tranche of visitors (eight this time) coming in at the end of the week. This might be a great recipe to add to the mix! Thanks, Terrie!

Renata wrote:

I've not yet tried it with anything else. But peaches come to mind.

Just to test your 'won't power' - as in 'I won't break my diet for weight loss this week'

Did really good last week, I managed to lose 2lb despite having some Lardy cake - drool, num, num.... it is something that I never see up here in Yorkshire, but is found 'down south' basically it is a bread dough with sultanas, mixed spice, lard and sugar layered up and folded several times and when it cooks you get a wonderful caramel like toffee on the bottom. And I have been dreaming of having some for several years now, because as I said, it just isn't available up here.

All of these recipes are looking particularly lovely to me this evening. Why is it that when trying to lose weight the recipes reappear on the forum.

Terrie, have you ever replaced the rhubarb with something else when rhubarb was not in season? The recipe sounds like a great year-round one. Tart granny apples, maybe? Any ideas out there for a substitute?

Trust me. It is GOOD.

crocus999 wrote: Oooh, this one looks good!

Rhubarb-Buttermilk Coffee My reels were yellow and I named them honey, but there were bits of pink in them, so I'm re-naming them
Rhubarb-Buttermilk Coffee cake

Rhubarb-buttermilk tea cake


Crunchy pecans and tangy rhubarb make this moist banana-bread alternative addictively good.
Ingredients:
• 1 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup brown sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 tsp vanilla
• 2 cups chopped rhubarb
• 1/2 cup chopped pecans
• FOR GLAZE:
• 1 cup sifted icing sugar
• 4 to 5 tsp lemon juice
Directions
1. Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
2. Stir flour with baking soda and salt in medium bowl. Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. Add rhubarb and pecans and stir just until combined. Scrape batter into prepared pan.
3. Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
4. Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides


Preparation time
Preparation time 15 minutes
Baking Time 1 hour10 minutes
Makes 8 Servings


Nutrient:
• 377 calories
• 5 protein
• 63 carbohydrates

This is for the second set I made that are dark and light gray with some tan.

Quinoa and Black Bean Salad

1 1/2 c quinoa
1 1/2 c canned black beans, drained and rinsed
1 1/2 Tbsp red wine vinegar
salt and pepper, to taste (careful with the salt since there is some in the dressing)
1 1/2 c corn (best if you use fresh cooked and cut off the cob)
3/4 c finely chopped bell pepper
jalapeno pepper, minced (to your taste)
1/4 c finely chopped fresh cilantro (of course this is to taste since some people just don't like it)

Dressing:
5 Tbsp fresh lime juice
1 tsp salt
1 1/4 tsp ground cumin
1/3 c olive oil

In a saucepan of boiling salted water cook quinoa 10 minutes. Drain quinoa in a mesh sieve and rinse under colld water.
Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel
and lid, about 10 minutes until fluffy and dry. While quinoa is cooking, toss black beans with red wine vinegar, salt and pepper to taste.
When quinoa is done put in large bowl and cool. Add beans, corn, peppers and cilantro.
In a small bowl whisk together dressing ingredients and drizzle over the salad.
Salad may be made one day ahead and chilled, covered. Bring to room temperature to serve.
Enjoy!!
Lori Reid

I had submitted two sets of reels and this is for the blue set.

Blueberry Oatmeal Breakfast Clafoutis Serves 8

2 1/4 cups quick cooking oats uncooked or 2 3/4 cups old fashioned oats, uncooked
1/3 c brown sugar
3/4 c raisins or substitute other dried fruit
1/4 to 1/3 c nuts or seeds, chopped (walnuts, almonds, sunflower seeds, etc.)
1 tsp. ground cinnamon
1/2 tsp salt
3 1/3 c milk
2 eggs, lightly beaten
1 Tbsp vanilla extract (sounds like a lot, but thats what the recipe states)
1 c fresh fruit

Preheat oven to 350 degrees
Lightly spray a 13 x 9 dish with oil

In a large bowl, combine the oats, sugar, dried fruit, chopped nuts, cinnamon and salt. Mix well.
Add milk, eggs and vanilla. Mix
Pour into the greased baking dish and make sure the solids are spread out evenly. Arrange the fresh
fruit on top.

Bake for about 50 minutes, until the center is set and firm to the touch Let cool slightly, best eaten warm.

Cut in serving size pieces. You can add your favorite topping if desired (ie - a drizzle of syrup or agave, spoon of yogurt, etc )
Store leftovers in refridgerator, tightly covered or wrap in individual servings. Freezes well. Pop in microwave to warm and
breakfast in seconds. Yummy

Lori Reid

Here's my recipe for one of my reels - the yellow-gold one that I named Peach Cobbler .


Peach-Lavender Cobbler

FILLING
4 1/2 pounds fresh peaches—peeled, pitted and diced (10 cups)
1/3 cup mix of half granulated, half brown  sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

TOPPING
1  teaspoon dried lavender blossoms
1  cup all-purpose flour
1/2 cup plus 2 tablespoons rolled oats
1/4 cup mix of half granulated, half brown sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
Finely grated zest of 1 lemon
5 tablespoons unsalted butter, diced
1/2 cup heavy cream, plus more for brushing
1/4 cup buttermilk
2 tablespoons turbinado sugar


Preheat the oven to 400°. In a bowl, mix the peaches, sugar, cinnamon, nutmeg, salt,  lemon juice and cornstarch. Transfer the filling to a 9-by-13-inch baking dish.

Use a spice grinder or a mortar and pestle, grind the lavender to a powder. In a bowl, combine the lavender, flour, oats, granulated sugar, baking powder, salt and lemon zest. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse meal. Add the 1/2 cup of cream and the buttermilk; stir until the dough is just moistened.

Use two spoons to form 3-tablespoon mounds of the topping and arrange them evenly over the peaches. Brush with cream and sprinkle with the turbinado sugar. Bake the cobbler for about 50 minutes, until the topping is golden brown and the fruit is bubbling. Let cool slightly before serving. You can serv it with a scoop of French Vanilla Ice cream. Enjoy!

did it, sorry and thanks

beckyezra wrote: I think that we might be better to transfer this conversation to it's own thread under Anything Else, as Lotti set up this one to be relatively 'gossip free'

But anything that helps us to be healthy for quilting time has to be good, right