Rhubarb Dream Bars

Rhubarb Season is here. I would like to share a recipe given to me by my friend Sue Hoadley. Yum!!! You will not be disappointed.
PS. Rhubarb freezes beautifully. Dice and throw in a freezer bag. You can pull out what you need all winter.

1 1/4 cups flour, divided
1/3 cup powdered sugar
1/2 cup cold butter
1 1/4 cups sugar
2 eggs
2 cups rhubarb, diced
1/2 cup walnuts, chopped
1/2 cup flakes coconut

In a medium bowl, combine 1 cup flour and powdered sugar. Cut in the butter until crumbly. Pat into a lightly greased 9x13 baking dish. Bake at 350 for 13-15 minutes or until lightly brown around edges. Cool

In a bowl, combine sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, nuts and coconut; pour over cooled crust. Bake 30-35 minutes or until set. Cool on wire rack. Cut into bars. Enjoy.

Old Fashioned Coffee Pot

Do you remember many years ago these coffee pots. Our Mom's used them for special events. Potluck picnics, church socials, graduations, weddings. I would like to share my Mom's famous recipe. I still make it once in awhile. You will never experience better cup of coffee. I PROMISE. Not even Starbucks.

Egg Coffee

1 gallon water or whatever fills the pot. (You need the old fashioned pot)
1 cup of ground coffee
1 egg

Heat water to boiling
Crack egg into a small bowl and whisk lightly
Add 1 cup coffee grounds and mix, gently. If to dry add a little water.
When water is boiling, SLOWLY add coffee mixture 2 teaspoons at a time.
Bring back to a boil stirring for 2 minutes.
Turn off heat
Add 1/2 cup cold water. (This will help settle the coffee grounds)
Let rest 10-15 minutes.
Strain and enjoy.

Salt Shaker Tip

Tip: Add uncooked rice to you shaker to keep salt from clumping.

Hi To all.

Wow!!! It has been a long time since I posted to my blog. I have a new name for my business, "Your Saucy Chef". The Roving Stove had to be changed because I received a letter from THE ROVING STOVE in Los Angeles, California. Can you imagine that. Evidently she had the name trademarked.
Love, Personal Chef Cindy