RECIPES - White Rock Farmers' Market vendor recipes

Strawberry Rhubarb Crumble  INGREDIENTS 1 cup melted butter 1 cup flour 3 cups rolled oats 3 tbsp flour 2/3 cup brown sugar 3 cups raw rhubarb 3-4 cups strawberries 1/2 cup sugar   DIRECTIONS Combine melted butter, rolled oats, first amount of flour and brown sugar. Firmly press 3/4 of mixture into a 9 inch pie plate. Cover with rhubarb and strawberries. Combine sugar and second amount of flour. Sprinkle over rhubarb. Cover with remaining crumb mixture. Bake at 350 º for 30 - 40 minutes. Serve warm with vanilla ice cream. Did you know? Rhubarb is technically a vegetable (although the United States Customs Court in New York ruled it a fruit in 1947) and belongs to the Polygonaceae family. In France in 1542 rhubarb sold for ten times the price of cinnamon! Dating back to as far as 2000BC, rhubarb originated in Western China, Mongolia, Tibet & China with its original use primarily medicinal — it was used to induce vomiting.

SILVERHILL WALDORF SALAD My apples of choice for this are: Sunrise; Elstar (famous for not oxidizing & flavour) Alkemene. 4 apples, cored with peels left on, red and green 2 ribs of celery sliced 1 cup good mayonaise, or to suit taste pinch of curry powder fresh ground black pepper, lots small squeeze of fresh lemon juice 1 cup roasted pecans or walnut halves arugula or baby lettuce greens method:  cut apples into medium size cubes; add remaining ingrediants and adjust seasonings to personal taste. arrange greens on bowls and heap apple salad on top. serve with some good crusty bread or crackers. "Enjoy" to toast nuts; 350F oven for about 10min, single layer on bake sheet. Sonja Barker; Silverhill Apple Orchard

Vienna Treasures A taste of Austria If you had the fortune to travel in Austria you will certainly have tasted this famous and delicious dish. Apfelstrudel Ingredients: 3 cups Unbleached Flour ¼ cup Unsalted Butter 1 Egg 1 cup Water ½ tsp. Salt, 1 tsp. Gluten Filling: 6 –8 Apples ¼ cup Unsalted Butter ¾ cups Roasted Bread Crumbs ¾ cups Raisins ¼ cup Dried Apricots ¼ cup chopped Pecans Sugar & Cinnamon to taste   To make the dough: Soften the butter and egg, salt and gluten in the mixing bowl of an electric mixer. Mixing with the dough hook on low speed, add the flour and the cold water, ending with the last of the flour to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let it rest at room temperature for about 1 hour. Cover your dining room table with a cotton table cloth (remove all the chairs) and sprinkle it with a hand full of flour distributing it evenly with your hand. Place the dough in the center of the table and roll it out to form an even surface. Pick it up and on the bottom side with hands formed into a fist pull the dough with one hand from the center to the outside and continue to repeat this motion all around the dough until it becomes too large for you to handle in the air. Place the partially stretched out dough on the floured table cloth and continue to stretch and walk around the table pulling on the edges of the dough until it covers your table and the thick edges of the dough are hanging over the edge of the table For the Filling: In a frying pan melt 1/4 cup of unsalted butter over medium heat and roast 3/4 cups of breadcrumbs until a golden brown. Combine the sliced apples, raisins, nuts, ground cinnamon and the bread crumbs and distribute over the stretched out dough. To Assemble: Using the cloth to help lift the dough, roll the strudel as you would a jellyroll, starting from one side. Place the strudel, seam side down, in a circle on a sheet pan lined with parchment paper. Brush the strudel with a whisked egg and bake in a 375-degree oven for about 35 to 45 minutes.

WOODYS WOODSHOP My wife Shirley says, " with all of this cold weather all small children ought to be wearing a knitted hat made by Shirley " My recipe is as follows, " take a small hand full of fine sawdust add two table spoons of carpenters glue, mix thoroughly in hands and form it into an egg, let harden and paint your Easter egg as desired"  YUM-YUM. By the way, don't forget to wash your hands after you are done !!!

TwoBie Creek Farm Brian and Barb McClellan 23796 16th Avenue Bay Leaf Crème Brulee (not for the faint of heart!) 2 cups whole milk 2 cups heavy cream 12 fresh bay leaves 1 teaspoon vanilla extract 3 large eggs 5 large egg yolks ¾ cup granulated sugar 1/8 teaspoon salt ¼ cup turbinado sugar Arrange 8 6oz. ramekins in a shallow pan so they don’t touch one another. Infuse the bay leaves in the milk and cream. Pour milk and cream into a saucepan and bring to a boil. Mix in bay leaves and remove from heat. Steep for a minimum of 30 minutes. Strain milk, adding additional if necessary to make 4 cups. Whisk together eggs, egg yolks, granulated sugar, salt and vanilla extract. Stir in infused cream. Strain the custard through a fine sieve and pour into ramekins. Set pan on centre oven rack and pour enough water to come about ½ inch up the ramekins. Bake at 325 degrees until the custard sets but is still jiggly, about 30-45 minutes. Check frequently. Do not let the custard bubble. When baked, remove from oven and chill for a minimum of 2 hours. Move oven rack to within 4-5 inches from broiler. Sprinkle tops of custard with turbinado sugar, broil until deep golden brown. Enjoy!

JUDY'S COUNTRY KITCHEN  BREAKFAST CASSEROLE 12 slices of bread 1 cup diced ham 1 cup grated cheddar cheese ½ cup grated Swiss cheese 1 green pepper – diced 1 red pepper – diced 3 green onions – diced 8 eggs ¼ tsp salt ¼ tsp pepper 2 cups milk ¼ cup margarine   Mix eggs with milk, salt and pepper and set aside.  Using a 9 x 13 casserole dish, spread margarine on bottom and sides of dish. Take six sliced of bread and place on bottom, in this order spread evenly onto casserole:  ham; ½ cup cheddar cheese; ¼ cup Swiss; green onions, half the green and red peppers.  Next add six more sliced of bread and pour milk and egg mixture over casserole.  Top with remaining cheese, red and green peppers.  Bake in 325 degree oven for 45 – 60 minutes until firm.     Judy's Country Kitchen   CURRY DIP WITH TORTELLINI 1 lb cheese or meat filled tortellini 1 cup mayonnaise   ½ cup Bick’s Yum Yum relish (or pickles in food chopper) 1/3 cup sour cream 2 green onions – finely chopped 1 ½ tsp curry powder  Cook tortellini according to package directions.  Drain well.  Cover and refrigerate 2 hours or overnight until cold. Combine remaining ingredients for dip.  Mix well.  Cover and chill 2 hours or overnight to blend flavors. To serve – put dip in bowl on serving platter and surround with tortellini.   Serve with cocktail sticks.   Judy's Country Kitchen     CHILI CON QUESO (A hot cheese dip for nacho chips) 1 cup chopped onion 2 garlic cloves 2 tbsp butter (or about 1/3 cup water) 1 large tomato (diced) 2 – 4 tbsp finely chopped jalapeno peppers (use your judgment) 1 tsp leaf oregano 1 tsp ground cumin 500 grams Velveeta cheese grated (can use light variety)   Sauté onion & garlic in butter or water until soft.  Add all other ingredients except cheese and simmer 10 minutes.  Stir in cheese until melted. Judy Judy's Country Kitchen