Discover Sweet Simplicity with Dessert Recipes
If you’re searching for delightful, no-fuss desserts with a touch of nostalgia, the “Simple and Easy Dessert Recipes”
here is a hidden gem. This charming collection, rooted in recipes from a rural community cookbook dating back about fifty years,
offers a taste of timeless sweetness with a dash of historical flair.
One standout recipe featured is the Strawberry Rhubarb Puff, a warm, comforting dessert that combines tangy rhubarb and sweet
strawberries under a fluffy biscuit topping. With straightforward ingredients like frozen fruit, flour, and sugar, and simple steps
that involve mixing and baking in a single pan, this recipe embodies the ease and heartiness of home cooking. The option to use fresh
rhubarb and strawberries, along with serving suggestions like whipped topping or vanilla ice cream, makes it versatile for any occasion.
The recipe’s instructions are clear, ensuring even novice bakers can create a crowd-pleasing treat that serves nine.
The page’s appeal lies in its blend of simplicity and heritage. Drawing from a community cookbook, it evokes the warmth of shared
recipes passed down through generations.
Whether you’re craving a quick dessert for a family gathering or a nostalgic baking project, this collection delivers approachable
recipes with a story.
Visit here to explore these classic recipes and bring a slice of vintage Americana to your table.
Perfect for bakers of all levels, this page is a sweet reminder that great desserts don’t need to be complicated.
Try this Sample Recipe. Click on the "Desert Recipes" link for more recipes.
Strawberry Rhubarb Puff
Ingredients required1 - 16 oz package frozen rhubarb, thawed
1 - 10 Oz package frozen strawberries, thawed
1/2 cups sugar
2 cups flour, if self-rising, omit baking powder and salt
2 tbsp sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
butter
2 tbsp sugar
1 teaspoon cinnamon
Preheat oven 325 degrees
Instructions for Strawberry Rhubarb Puff Recipe
In ungreased 9 by 9 by 2 inch baking pan, mix rhubarb, strawberries, and 1/2 cup sugar, place in oven. Measure flour, 2 tbsp sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup, do not stir together, pour all at once into the flour mixture. Stir until mixture cleans side of bowl and forms a ball. Drop dough by 9 spoonfuls onto hot fruit. Make identation in each bisquit, dot with butter. Mix 2 tablespoons sugar and cinnamon, sprinkle biscuits. Bake 20 to 25 minutes. Serve warm. Serves 9. Good served plain or maybe served with whipped topping or vanilla ice cream. Fresh strawberry rhubarb Puff, substitute 3 cups cut up fresh rhubarb and 1 pint fresh strawberries, cut up. Increase the 1/2 cup sugar to 1 1/2 to 2 cups, and add 1/2 cup water to fruit sugar mixture.
