July 13, 2020 / Lyn Jones / 0 Comments
Ingredients for 2 cups:
1 cup sour cream
½ cup mayonnaise
1 Tab sugar
½ tsp fine sea salt
Fresh ground pepper, to taste
Dash of garlic powder, to taste
3 Tabs finely chopped radishes
¼ cup finely chopped green pepper
¼ cup finely chopped red onion
¼ cup finely chopped Continental cucumber, unpeeled
ice
Method:
Assemble ingredients.
In medium-sized bowl, combine sour cream and mayonnaise.
Add sugar, salt, pepper, and garlic powder. Stir well.
Add the finely chopped (minced) vegetables and stir to blend well.
Cover and refrigerate for at least two hours prior to serving.
Serve with your favourite selection of garden vegetables.
Note: This may also be used as a dressing for tossed salads. This recipe is easily halved or doubled according to need.
Because there is sour cream and mayonnaise in this dip, it needs to be kept cold. I use a container that has a cavity for ice and then the dip container itself sits on top of the ice to keep it cool.
June 8, 2020 / Lyn Jones / 0 Comments
6 Tab unsalted butter, softened
3/4 c packed light brown sugar
3/4 c all-purpose flour
1/2 c old-fashioned or quick-cooking oats
1/4 tsp salt
1 (8-oz.) pkg. cream cheese, softened – yoghurt instead?
1/2 c sugar
1/3 c sour cream
2 eggs
1 tsp vanilla extract
1 tsp grated fresh ginger
1 1/4 c sliced fresh rhubarb (about 12 oz.)(3/4 inch)*
1 1/4 c dried cranberries
Heat oven to 350°F. Line 9-inch square baking pan with foil; spray foil with cooking spray.
Beat butter in medium bowl at medium speed 1 minute or until creamy.
Beat in brown sugar 30 to 60 seconds or until well-blended.
At low speed, beat in flour, oats and salt 30 to 60 seconds or until crumbly.
Press oat mixture into bottom of pan.
Beat cream cheese at medium speed 1 minute or until fluffy. Scrape down sides of bowl.
Beat in sugar 1 minute or until creamy. At low speed, beat in sour cream 15 seconds.
Add eggs one at a time, beating well after each addition. Beat in vanilla and ginger.
Sprinkle rhubarb and cranberries over crust; cover with batter.
Bake 45 to 50 mins til puffed, lightly browned and knife inserted in centre comes out clean.
Cool on wire rack to room temperature.
Cover and refrigerate several hours or overnight. Remove from pan using foil; cut into bars.