Rhubarb (Rheum rhabarbarum ‘Victoria’) 大黃

Rhubarb (Rheum rhabarbarum ‘Victoria’) 大黃

Rhubarb (Rheum rhabarbarum ‘Victoria’) seeds.大黃的種子.

Rhubarb (Rheum rhabarbarum ‘Victoria’) seeds germination in about 20 days. 大黃的種子約20天發芽.

Cold hardy perennial with edible stems.  This variety have firmer stems so it is good for beverage, jam and pies. Easy to grow.  Best growing in full sun location.  White flowers in summer.   Drought tolerant once plant is established.  USDA Zones:3-9.  Mature size:2′-4′(H) X 2′-3′(W).  Propagate by seeds, offsets, rhizomes/tubers or division.  Medicinal.  Fast growing.  Plant is toxic except that leaf stems.

強ˊ健耐寒的多年生草本其葉梗可以食用.  這個品種的葉梗較為紮實所以經煮後口感還不錯,是適合做成果醬或派餡的材料. 容易栽種. 最好栽種在全日照到半日照處.  夏開白色花.  極為耐寒也耐熱也耐旱,整個就是無敵的可食性植物啊!  成熟株高2-4呎,寬幅2-3呎.  繁殖方式以種子,側芽,塊莖或分株的方式來進行.   生長速度快.  除了葉梗/柄可以食用外,全株有毒. 藥用.

Reference links: 參考網站資料連結:
https://en.wikipedia.org/wiki/Rhubarb                                                                  https://zh.wikipedia.org/wiki/%E5%A4%A7%E9%BB%84          https://davesgarden.com/guides/pf/go/100004/

Pecan Coconut Tarts 又簡單又比西點麵包店的好吃喔!

Pecan Coconut Tarts 胡桃仁椰絲塔
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1 Box frozen mini tart shells(12-18pcs) (1盒冷凍小塔皮12-18個)

Filling:  (胡桃仁椰絲塔餡料的材料:)

1 Large Egg  (1個大的蛋)
1/2 Cup Brown Sugar (1/2杯紅糖)
1/4 Cup Corn Syrup (1/4杯玉米糖漿)
1 Tablespoon Vanilla Extract (1大匙的香草精)
1 Teaspoon Butter (1小匙的奶油)
1/3 Cup Shredded Coconut (1/3杯無糖椰絲)
3 Tablespoons Pecan Pieces (3大匙碎胡桃)
1 1/2 Tablespoons Flour(any kind) (1 1/2大匙麵粉 任何種類皆可)
18 Pieces of Pecan Halves for topping use  (1盒冷凍的小塔皮 ,通常12或18個所以需要每個塔上裝飾1片胡桃仁片,共須18片整片的)

1.Mix all ingredients together in a container except 18 Pecan Halves. (除塔皮和裝飾用胡桃仁片外,將所有材料混合好在容器中待用)

2.Oper the box of tart shells, place them one by one all on the baking tray. (把冷凍塔皮從盒中取出一個一個平放在烤盤上)

3.Spoon over the filling mixture into each tart shell evenly. (用湯匙將混合待用的材料舀入塔皮內務使每個塔杯內容物等量)

4.Place one pecan half on top of the filling.  (一個塔杯上裝飾一片胡桃仁片)

5.350 degree F.bake for 15 min. or until the edge of tarts golden. (華氏350度烤15分鐘或烤到塔皮邊緣略呈金黃即可)

Tiramisu 簡單易做的堤拉米蘇

Chocolate Chip Cookies 巧克力丁餅乾, 好吃喔!

Recipe: Chocolate Chip Cookies

Ingredients:

3 cups (all purpose) flour

1 cup Becel (or other trans fat free) margarine (don’t melt into liquid)

1/2 cup white sugar

1 cup brown sugar

2 large eggs

2 teaspoons natural vanilla extract

1 teaspoon baking soda

2 teaspoons hot water (to dissolve baking soda)

1/2 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

Directions:

1. Pre-heat oven to 375F.
2. Combine all ingredients by hand to make the dough.
3. Place parchment paper on the baking tray.
4. Roll the dough into small round balls and gently press them into small round   disks, place on parchment paper (leave room to expand).
5. Bake in the oven for 8-10 minutes or until lightly golden.

Makes 3 – 4 dozen cookies (depending on the size of the cookie)

Strawberry Freeze 草莓冰淇淋蛋糕–容易做的點心,很適合夏天吃!

Strawberry Freeze (8-10 portions)
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Base:
1 1/2 Cups cushed pretzels
1/4 Cup melted butter or margarine

Step 1. Mix well and press hard onto bottom of 7″ or 9″ springform pan.
1 pkg(250g) light cream cheese, soften and cut to small pieces
3/4 Cup sugar
2 Cups fresh crushed strawberries
1 Tub(1L) light whipped Topping
 
Step 2.Mix and beat until smooth.

Step 3.Pour the mixture into the springform pan.  You can guard the inner pan wall with parchment paper before pouring.

Step 4. Freeze until firm.  Remove the springform pan and pill the parchment paper then cut the dessert into desired potions.  Serve it cold.