The rebate coupons expired in 1999 but the cookbook, Quickies, continues to be up to date on recipes that will not take much time to prepare — thus the name chosen by food authors from Chatelaine.
The coupons offered $5 off the purchase of a number of cookbooks produced by McClelland & Stewart. Coupons had to be sent directly to the company’s headquarters and could not be redeemed at local retail outlets, a marketing technique to establish a future mailing and contact list.
It is unknown how the soft-cover book appeared in my cookbook collection but the pristine pages suggest only a few of the recipes have been used in all those passing years.
This week’s recipes come from Quickies and feature a number of time-conscious dessert ideas.
• • •
Berry Rhubarb Crisp
3 cups frozen rhubarb, semi-thawed, or fresh
1 3/4 cups thawed frozen strawberries and juice
1/4 cup sugar
2 tsps. cornstarch
Topping:
1/4 cup chilled butter
1/4 cup brown sugar
1/3 cup rolled oats
1/3 cup all-purpose flour
1/2 tsp. cinnamon
Place the rhubarb and strawberries and juices in an 8-cup microwave-safe dish. Blend the sugar with cornstarch and stir into the fruit.
Microwave, covered, on high, for 5 minutes. Remove from microwave and set aside.
To make the topping, combine all ingredients and mix until crumbly. Sprinkle over the fruit mixture.
Microwave, uncovered, on medium, for 10 minutes. Let stand for 5 minutes before serving. Makes 6 servings. Top with ice cream.
• • •
Warm Maple Rhubarb Dessert
4 cups fresh or frozen rhubarb
2 tbsps. water
1/2 tsp. cinnamon
2 tbsps. maple syrup
2 tbsps. brown sugar
Place rhubarb in a saucepan with water and cinnamon. Cover and cook over medium-low heat for about 7 minutes or until rhubarb is soft.
Stir in maple syrup and brown sugar. Stir until sugar is dissolved. Makes 3-4 servings. Serve over angel food cake and top with ice cream or whipped cream.
• • •
Granola Apples
4 apples
3/4 cup granola
cinnamon
maple syrup
yogurt
Remove cores from unpeeled apples. Pack each space with the granola, divided between the four apples. Arrange in a baking dish with a tiny bit of water.
Sprinkle apples generously with cinnamon.
Bake, uncovered, at 350 degrees F for about 30 minutes or until apples are tender. Remove from oven then drizzle maple syrup over the apples. Serve warm with a dab of vanilla yogurt on top.
• • •
Hot Saucy Bananas
3 bananas
2 tbsps. brown sugar
1/4 tsp. cinnamon
1/4 tsp. allspice
Peel bananas and slice diagonally into 1 inch pieces. Arrange in an 8 inch greased baking pan. Sprinkle with brown sugar, cinnamon and allspice.
Bake, uncovered, at 350 degrees F until bubbling, about 15 minutes.
Spoon banana mixture over ice cream. Makes 4 servings.
• • •
Warm Island dessert
1 tin pineapple slices
1 mango
1 tbsp. lemon juice
sugar to taste
Place pineapple slices and juice in a greased baking pan and heat for 4 minutes in a moderate oven. Be careful pineapple doesn’t stick to pan.
Remove from oven and set aside.
In a blender, puree pulp of the mango with the lemon juice and sugar to taste. Thin with a small amount of water.
Drizzle mango puree over hot pineapple slices and top with ice cream.
Joyce Walter can be reached at ronjoy@sasktel.net
