Hungarian Bread Dumplings

• 1 1/2 cups all-purpose flour
•  1/2 cup water
•  1 teaspoon salt
•  3 large beaten eggs
•  3 cups stale bread diced into small cubes

Preparation:
In a medium bowl, mix together flour, water, salt and eggs. Fold in bread cubes and let stand 30 minutes.
Bring a large pot of salted water to a boil. Depending on the size of dumpling you would like, use either a cookie scoop or ice cream scoop. Dip scoop into boiling water and scoop out a round of dough and slip into the boiling water. Repeat with remaining dough.
When dumplings rise to the surface simmer for 5 to 10 minutes or until dumplings are cooked through. Test one to make sure. Remove with a slotted spoon to a buttered bowl or serving dish. Serve warm with meats, goulash, soup or whatever you desire.

Almond Rhubarb Coffee Cake

• 1½ Cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 2 ½ cups flour (I used wheat and added ½ serving sized container of strawberry or vanilla yogurt)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup milk
• 1 ½ cups rhubarb, chopped
• ½ cup sliced almonds (toasted if you desire)
• 2/3 cup white sugar
• 2 teaspoon cinnamon
• 2 tablespoon butter, melted
• ½ cup sliced almonds

Preheat oven to 350ºF. Grease two 9 inch round pans.  In a large bowl, beat brown sugar with oil. Add egg, yogurt if using wheat flour and vanilla beating until smooth. Combine flour salt and baking soda. Add to wet mixture alternating with milk. Beat only until smooth. Fold in rhubarb and almonds. Pour into prepared pans.
In a small bowl combine white sugar with cinnamon. Add melted butter and ½ cup almonds. Sprinkle over batter divding between the two pans.  Bake for 30 to 35 minutes or until cake tests done.

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.