Cooking with Spring Fruits and Vegetables

April 16, 2007

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An abundance of spring fruits and vegetables will soon be available at your supermarket, local grocery, or fruit stand. You might even have some growing in your home garden. Fresh fruits and vegetables are bursting with flavor and packed with vitamins. Include them in your family meals.

Spring Muffins
Strawberries and rhubarb are a winning combination, and their sweet-tart pairing makes these lovely muffins delightful as part of a meal or as a snack.

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon Watkins Baking Powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon Watkins Vanilla
1/3 cup vegetable oil
1/2 cup sliced fresh strawberries
1/2 cup sliced fresh rhubarb

Topping
6 small fresh strawberries, halved
2 teaspoons sugar

In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk vanilla, and oil until smooth. Stir into dry ingredients just until moistened. Fold in strawberries and rhubarb.

Fill greased or paper-lined muffin cups three-fourths full. Place a strawberry half, cut side down, on each. Sprinkle with sugar. Bake at 375 degrees F for 22-25 minutes or until muffins test done. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Springtime Coffee Cake
Delight with the fresh fruit flavor in this coffee cake. The strawberries and rhubarb make a nice combination.

2 cups unsweetened fresh or frozen strawberries
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons cold water

Cake

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon Watkins Ground Cinnamon
1/2 teaspoon Watkins Ground Nutmeg
1/2 teaspoon salt
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon baking soda
3/4 cup cold butter or margarine
2 eggs
3/4 cup buttermilk
1/2 teaspoon Watkins Almond Extract (on sale this month)

Topping

1/2 cup sugar
1/2 teaspoon Watkins Ground Cinnamon
1 tablespoon cold butter or margarine
1/2 cup chopped walnuts

In a saucepan, combine strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water; stir into the fruit mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool to room temperature.

Combine flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda; cut in butter until crumbly. In a small mixing bowl, beat eggs, buttermilk and extract; add to flour mixture and mix well. Spread half of the batter into a greased 9-in. square baking pan. Carefully spoon the fruit mixture on top. Spoon remaining batter over fruit mixture.

For topping, combine sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a wooden pick inserted near the center comes out clean. Yield: 9-12 servings.

Spring Pea Salad
Celery, cauliflower, bacon and sunflower seeds add crunch to this refreshing spring blend.

1 package (10 ounces) frozen peas, thawed or 2 cups fresh peas
2 celery ribs, thinly sliced
1 cup small cauliflowerets
3 spring green onions, thinly sliced
1/2 cup ranch salad dressing
1/4 cup sour cream
1/4 teaspoon Watkins Garlic Powder
4 bacon strips, cooked and crumbled
1/4 cup sunflower kernels

In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels. Yield: 6-8 servings.

Creamy Asparagus Casserole

2 pounds fresh asparagus, cut into 1-inch pieces
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk or half-and-half cream
1/2 teaspoon salt
1/4 teaspoon Watkins Granulated Black Pepper (on sale this month)
6 hard-cooked eggs, sliced
1 cup (4 ounces) shredded cheddar cheese
1 cup crushed potato chips

Place the asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well; set aside.

In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Add salt and pepper. Layer half of the asparagus in a ungreased 11-in. x 7-in. x 2-in. baking dish. Cover with half of the eggs, cheese and sauce. Repeat layers. Sprinkle with potato chips. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through. Yield: 6-8 servings.

Eleisia Whitney is a Watkins Home Business owner. She enjoys cooking and baking with Watkins extracts, spices, herbs, and sauces for healthy meals. Eleisia publishes a Watkins Newsletter, â€œAround the Kitchen Table,â€ that brings you recipes, cooking and health tips, and contests for free Watkins products.
Read the current issue at http://www.everydaynecessities.com/april15-07newsletter.htm
Visit her at http://www.everydaynecessities.com/ and
http://www.WatkinsOnline.com/eleisiawhitney

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