Eastern Iowa Farmer Fall 2021

From Garden to Table
Garden Fresh Recipes
Rhubarb Bars
Rena Farrell
Filling:
2 Tablespoons cornstarch
1/4 cup water
3 cups of cut rhubarb
1 1/2 cups sugar
1 teaspoon vanilla
Crust:
1 1/2 cups of oatmeal
1 1/2 cups of flour
1 cup of brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
or pepper plants. The garden
is free range, and one of the
biggest reasons behind it is
because it encourages people
to come over and catch up. It
invites a sense of community
and has been a great way to
get to know those living near
them.
“Michael grew up on a
farm and was used to raising
his own food. When he was
deployed, we did not have this
opportunity, and it was something
we were excited to get
back into once we moved to
DeWitt. There is a satisfaction
in growing your own food,
and it is even more fun to
watch those around you share
in the experience,” she said.
Whether it is growing food
for family and friends or helping
fill a need in the community,
Eastern Iowa gardeners
are up to the challenge. A cup
of sugar, a dash of salt, and a
whole lot to share. n
Pre-heat oven to 350 degrees.
Grease a 9x13 inch pan and set aside.
In a saucepan dissolve cornstarch in
water, add rhubarb, sugar, and vanilla.
Cook until thickened. Mix ingredients
of crust and pat 1/2 mixture into a
9x13 inch pan. Spread rhubarb over
the crust and sprinkle with remaining
crumbs. Bake for 30 to 35 minutes.
Raspberry Pizza
Rena Farrell
Crust:
1 to 1 1/2 cups of all-purpose
flour
1 cup of butter
1/2 cup chopped pecans
1/4 cup of brown sugar
Filling:
1 8-ounce package of cream
cheese
3/4 cup confectioner’s sugar
1 8-ounce container whipped
topping
Topping:
1 3-ounce package raspberry
Jell-O
Dash of salt
1/2 cup of sugar
1 cup of raspberry juice or
water (divided)
4 Tablespoons cornstarch
4 cups raspberries
To make crust, mix all ingredients
to form dough. Spread in a pizza pan.
Bake at 400 degrees for 15 minutes.
For filling, mix cream cheese and
confectioner’s sugar, fold in whipped
topping. Spread over cooled crust. To
make topping, combine gelatin, sugar,
salt, and ½ cup raspberry juice or
water. Dissolve cornstarch in remaining
water; stir into gelatin mixture. Cook
over medium heat until thickened. Stir
in raspberries. Cool. Spread on top of
filling. Serve with additional whipped
topping or ice cream.
Pumpkin Bar
Recipe
Mary Fier
1 cup oil
4 eggs
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
2 cups sugar
2 cups cooked pumpkin (Cut
pumpkin in half. Remove seeds.
Place face down on a cookie
sheet. Bake at 350 degrees for
one hour or so. Remove cooked
pumpkin from skin.)
2 teaspoon cinnamon
1 teaspoon baking soda
Mix together oil and sugar. Add in
eggs and pumpkin. Sift together flour,
cinnamon, baking powder, baking
soda, and salt. Add flour mixture to
pumpkin mixture. Place in a greased
jelly roll or cake pan and bake at 350
degrees for 25 to 30 minutes.
Frosting:
1 3-ounce package cream
cheese (softened)
3/4 stick of butter
1 teaspoon vanilla
1 3/4 cup powdered sugar
1 Tablespoon milk
Mix together cream cheese, sugar,
butter, milk, and vanilla in order.
Spread on cooled bars.
Pumpkin Roll
Mary Fier
2/3 cup pumpkin
3/4 cup flour
1 cup sugar
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
Mix all of the ingredients
together.
Filling:
1 8-ounce package cream
cheese (softened)
4 Tablespoon butter (softened)
1 teaspoon vanilla
1 cup confectioner’s sugar
Mix all ingredients for filling
together. Grease and flour a jelly roll
pan. Spread cake mixture over the
entire pan. Bake at 350 for 10 to 15
minutes. Remove immediately from
pan onto a clean, lint free, towel. Roll
up and place in the refrigerator for
one hour. Unroll cake and spread with
filling. Re-roll and put in foil paper in
refrigerator. Slice and serve. Freezes
well.
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