Strawberry Rhubarb Freezer Jam

• 4 cups rhubarb
  
• 2 cups sugar
• 1 - 3 oz package raspberry or strawberry Jell0

Mix rhubarb with sugar and let set for several hours or over night until juices sweat out. Boil mixture slowly, watching it, and stirring it as needed until rhubarb is tender and makes a sauce. Mix Jello into hot rhubarb. Pour into hot dry jelly jars or freezer quarts. Let cool - freeze, refrigerate or process for canning.

Strawberry Butter

This recipe has been totally renovated and worked on until it tasted the way I’d remembered.  I’m finally satisfied what what came from those test recipes.  Super easy to make and can be frozen for later use.  It is hard (it’s butter after all) so it does need to be removed from the refrigerator with enough time to soften before use in spreading and then returned to the refrigerator so the fruit doesn’t spoil.

• 1 pint (about 2 cups) to 1 1/2 pint fresh (or frozen) strawberries – hulled
• 4 sticks room temperature softened butter
• ¾ cup powdered sugar

In food processor chop strawberries mixed with powdered sugar. Slowly add butter cut into 1 or two tablespoon chunks while pulsing the processor stopping often to scrap sides.  Once well mixed and creamy remove from processor into mini sized containers for freezing.

Steamed Fennel & Salmon

• 1 fennel bulb, sliced thin
• 4 (6-7 oz) portions of fresh salmon
• kosher salt
• black pepper
• lemon juice or dry white wine (to taste)
• several sprigs of fresh fennel fronds chopped
• 2 Tablespoons of butter
• 4 pieces of parchment paper or aluminum foil

Preheat oven to 350ºF
Lay down the square of parchment of foil. Fold in half and open it up. Place several slices of fennel bulb just below the crease dividing them evenly sprinkle with salt.  Place on fillet of the salmon on top of fennel bulb slices. Drizzle with white wine or lemon juice. Sprinkle salmon generously with salt and pepper. sprinkle with fennel fronds. Dot with butter. Starting with the edge of the parchment or foil make a triangle. in the middle of the first triangle make another triangle. Continue around the parchment of foil until it is sealed tightly. Fold the last end under the folded edge of the parchment or foil.

Place on cookie sheet on center rack of oven. Bake for 20 - 25 minutes.

Banana Bread

I love to make these in the mini tins and freeze for future use. They make a perfect addition to any picnic, camping trip, or quick snack. Warm and spread with butter or cream cheese for a delightful addition to morning coffee. Add chocolate or butterscotch chips to the mix, top with a dollop of whip cream and you’ve got a quick dessert. So many things you can do with one basic recipe. Experiment! 

• 1 cup unbleached white flour
  
• 1 cup minus 2 Tablespoons whole wheat flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ cup shortening
• ²⁄3 cup granulated sugar
• 3 or 4 very ripe bananas
• 2 eggs
• ¼ cup milk
• 2 cups optional ingredients mixed or not: 1 cup chopped nuts , 1 cup raisins or craisins, 1 cup dates, 1 cup chocolate chips, 1 cup butterscotch chips . Use your imagination.

In small bowl sift together first six ingredients. In large bowl cream shortening with sugar. Add bananas. When mashed with shortening mix, add eggs one at a time, then milk. Slowly add dry ingredients and mix by hand just until combined. Add optional ingredients and mix only until well distributed. Pour batter into well greased loaf pan or divide batter between 4 , well greased, mini loaf tins filling each about 1/2 way. Bake in preheated 350°F oven for about 1 hour (45 minutes if using mini pans). Check with toothpick inserted in center. If it comes out clean they are done. Cool in pan for 10 minutes. Dump from pan and cool on rack. Serve warm or freeze. Once completely cool wrap in freezer wrap. It will keep up to 6 months in the freezer.