ANZAC Cookies (New Zealanders called them biscuits)

This cookie was popularized by WWI care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.  The dough can seem very crumbly, but if you pack it firmly into balls (walnut sized), you'll have a good shaped cookie.

INGREDIENTS:

2 cups all-purpose flour
2 cups rolled quick oat
2 cups granulated sugar
1 cup flake coconut
1 cup (2 stick butter)
3 tablespoon white (or golden) Karo syrup
3/4 teaspoon baking soda
1/4 cup boiling (or VERY hot) water

1.  Preheat oven to 350-degree.  Line baking sheets with parcment paper (or aluminum foil, and set aside.

2.  In a small saucepan over medium heat

Rhubarb Custard Squares*

                                    

Advance Preparation:
Gather and cut fresh rhubarb stalks into 1/3" slices-- enough to have 5 cups of cut rhubarb.  Set aside while preparing the next ingredients.

INGREDIENTS

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter

• FILLING:
• 2 cups sugar
• 1/2 cup all-purpose flour
• 1 cup heavy whipping cream (whole milk will work)
• 3 large eggs, slightly beaten 
• One pinch of salt
• 
  
• TOPPING (optional):

6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

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DIRECTIONS

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Lightly press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes.  (I put the flour, sugar and cold butter in the food processor and it's ready in about thirty seconds.)

Meanwhile, as the crust bakes, start preparing the filling: Combine sugar and flour in a mixing bowl.  Beat in the cream and slightly beaten eggs until well combined.  Add a pinch of salt (optional).  Set aside.
Spread the "set aside" sliced rhubarb in an even layer over the hot (baked) crust.
Pour the beaten custard mix evenly over the layer of sliced rhubarb. Bake at 350° until custard is set, 40-45 minutes. Cool. 


For the topping (optional), beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars.  Store in the refrigerator. Yield: 3 dozen.

"Test Kitchen Tips:

Heavy whipping cream gives custard fillings a luscious, decadent texture, but half-and-half cream or whole milk can be substituted with nice results.

This is a potluck hero: It makes a mountain of bars. If you're cooking for a smaller crew, however, just halve the recipe and use a 9- or 8-inch-square baking dish.

If you prefer your bars on the tart side, bump up the rhubarb to 6 or 6-1/2 cups or reduce the sugar in the filling to 1-1/2 cups. 

Go full garden party for your friends and family by adding the seeds of one vanilla bean or 1 teaspoon of rosewater to the filling. Both flavors pair beautifully with rhubarb and take these already fab bars to another level."

* Originally published as Rhubarb          Custard Bars in Taste of Home            April/May 1998, p27 

"Once I tried these rich gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and rhubarb and custard layers inspire people to find rhubarb they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin"

Nutritional Information:  (Varies with using CREAM vs. Whole Milk)

1 bar: 198 calories, 11g fat (7g saturated fat), 52mg cholesterol, 70mg sodium, 23g carbohydrate (16g sugars, 1g fiber), 2g protein.

Loaded Cauliflower with Bacon

 INGREDIENTS:

• 1 large head of Cauliflower cut into bite size pieces (approximately 6 cups)
• 6-8 strips of bacon already cooked in oven for 20 minutes at 400-degrees, and crumbled.
• 6 tablespoons chopped chives
• 1/2 cup Hellman's Mayonnaise
• 1/2 cup sour cream
• 2 cups Colby Jack Cheese (may use Cheddar), divided into two portions
• 8 oz. container of sliced mushrooms (optional)

DIRECTIONS:

1. In a large pot boil water and cook Cauliflower for 8-10 minutes, drain and let cool.
2. Preheat oven to 425-degrees.
3. In a large bowl combine sour cream, mayonnaise, 1/2 bacon (crumbled), 3 tablespoons of the chives, 1 cup of the cheese, mushrooms (optional), and cooked/cooled cauliflower.  Mix well.
4. Place in lightly sprayed cooking dish and cover with remaining 1 cup of cheese, remaining crumbled bacon pieces.
5. Bake for 20-25 minutes until cheese is melted.
6. Top with remaining 3 tablespoon chopped chives and serve.