Wayside Gardens: How to Make Scrumptious Vintage Desserts - Rhubarb Butter Crunch and Pineapple Orange Squares


I am determined not to let old recipes die by the wayside. Some of the very best foods are the ones that were made by our mothers and grandmothers. Too many cooks today think they don't have time but these recipes. Rhubarb Butter Crunch and Pineapple Orange Squares are recipes that are easy and uncomplicated. Give them a try for some sweet memories. The Rhubarb recipe goes together quickly and bakes in a little over a half hour. Being from Southern Indiana where we raised lots of rhubarb in our gardens, this recipe brings back so many memories of my parents and grandparents and of the beautiful rhubarb that grew in our garden. My mother would freeze some for special treats in the winter months and we kids always looked forward to her getting out a bag and surprising us with a rhubarb dessert. The Pineapple Orange Squares make a special frozen dessert. It is perfect for hot summer days and you can make it ahead since it has to freeze for 10 hours.RHUBARB BUTTER CRUNCH3 cups fresh finely chopped rhubarb
1 cup sugar
3 tbsp flourTOPPING:1 cup brown sugar
1 cup quick raw rolled oats
1 1/2 cups flour
1/4 cup butterPreheat oven to 375 degrees.Mix rhubarb, sugar, and flour; mix well and place in a greased baking dish.Combine all the topping ingredients together and sprinkle over the rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream.PINEAPPLE ORANGE SQUARES3/4 cup all-purpose flour
1/2 cup coconut
1/3 cup butter, melted
2 tbsp brown sugar
1-quart vanilla ice cream
8-oz cream cheese, softened
1/3 cup frozen orange juice concentrate, thawed
1 can (8 1/4-oz) crushed pineapple, drained
Pineapple slices, optionalPreheat oven to 325 degrees.In a medium bowl, stir together the flour, coconut, butter and brown sugar. Spread the mixture evenly in an 8 x 8-inch square baking pan or dish. Press onto the bottom of the pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until golden. Cool.While crust bakes, stir ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Stir in the crushed pineapple. Spoon mixture into the prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.Yields 9 squaresEnjoy! [EXTRACT] I am determined not to let the old recipes to die on the road. Some of the best foods are those that were made by our mothers and grandmothers. Too many cooks today do not think I have time, but these recipes. Rhubarb Butter Crunch and Pineapple Orange Square are the recipes that are easy and uncomplicated. Give them a chance for some sweet memories. The rhubarb recipe goes together quickly and bake in a little over half an hour. Being from southern Indiana, where we raised a lot of rhubarb in our garden, this recipe brings back many memories of my parents and grandparents grew beautiful rhubarb in our garden. My mother would freeze some special gifts for the winter months and children are always expected to leave a bag and surprise us with a dessert of rhubarb. The Pineapple Orange Squares make a frozen dessert special. It's perfect for hot summer days and can be prepared in advance as it has to freeze for 10 hours. RHUBARB BUTTER CRUNCH3 cups finely chopped fresh rhubarb 1 cup sugar FlourTOPPING 3 tablespoons 1 cup brown sugar 1 cup raw oatmeal fast 1 1 / 2 cups flour 1 / 4 cup oven to 375 butterPreheat degrees.Mix rhubarb, sugar and flour, mix well and place in a greased baking dish.Combine all topping ingredients together and sprinkle over rhubarb mixture. Bake for 35 to 40 minutes. Best when served warm with whipped cream SQUARES3 cream.PINEAPPLE ORANGE / 4 cup all-purpose flour 1 / 2 cup coconut 1 / 3 cup melted butter 2 tablespoons brown sugar 1 quart vanilla ice cream 8-oz cream cheese, softened 1 / 3 cup orange juice concentrate, thawed 1 can (8 1/4-oz) crushed pineapple, drained Slices of pineapple, optionalPreheat oven to 325 degrees.In a medium bowl, combine flour, coconut, butter and brown sugar. Spread mixture evenly into an 8 x 8 inch square baking pan or dish. Press in bottom of pan to form a firm, even crust. Bake at 325 degrees for about 20 minutes or until browned. Cool.While bake the crust, mix the ice cream to soften. Beat cream cheese and orange juice concentrate until fluffy. Add ice cream by spoonfuls, beating until smooth after each addition. Add the crushed pineapple. Spoon into prepared crust. Freeze for 8 hours or overnight. Let stand 10 minutes before serving. Garnish with pineapple slices, if desired.Yields 9 squaresEnjoy!
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