This week’s column is dedicated to Jeannie Johnson of Port Orange, Fla. Jeannie is a hardworking neighbor of my sister’s and is an excellent cook, which I can personally testify to since I recently visited my sister.

Peanut Butter Oatmeal Cookies

Beat by hand:

1 cup shortening

1 cup brown sugar

1 cup white sugar

1 teaspoon vanilla

add:

1 teaspoon salt

2 teaspoons baking soda

2 cups flour (gradually)

add:

2 beaten eggs

1 cup peanut butter

1 cup rolled oats

Roll cookies into 1-inch balls. Press with fork. Bake 10-13 minutes on ungreased sheet in a 350 degree oven.

 


 

Rhubard’s Up!

Strawberry Rhubarb Pudding Cake

1 quart rhubarb

2 cups strawberries

3 tablespoons butter

1 1/2 cups sugar

1/4 water

1 cup milk

1 teaspoon vanilla

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Simmer the rhubarb, strawberries, one tablespoon of the butter, one cup of the sugar and the water until the rhubarb is cooked and soft, about 10 minutes. Transfer to a 2-quart casserole dish. Cream the remaining two tablespoons of the butter and the remaining 1/2 cup of sugar until light and fluffy. Blend in the milk and vanilla. Stir in the flour, baking powder, salt, cinnamon and nutmeg. Pour the cake batter evenly over the strawberry-rhubarb mixture.

Make a topping of:

1 tablespoon brown sugar

1 teaspoon granulated sugar

1/4 teaspoon cinnamon

Mix. Sprinkle over the cake. Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. Serve with ice cream, whipped cream or powdered sugar.

 

Thought for the week: “Everyone needs help from everyone.”

— Bertolt Brecht