I make banana muffins with oatmeal and butterscotch chips.

What is your favorite dish with garlic? I made a crockpot dish where I only add salt, 23 cloves of garlic, and steak cubes. I enjoy the roasted garlic flavor but garlic butter has to be an all time favorite of mine.

https://pin.it/59AjMTURy Do you love rhubarb? Most people either love it or hate it. Recently Phil brought home a big garbage bag full of rhubarb from his dad’s farm. He does this every year. So I have been cleaning it, chopping it, and flash freezing it. I have extra if anyone would like any. This Rhubarb Shortbread is one of my favorite recipes for rhubarb. I hope the link copies ok. I had saved it on Pinterest and copied the link from there.

I came across this recipe and was interested because the leavening agent is (AIR!) whipping the egg whites gives this "pudding" the lift. No baking powder required. To describe this a bit better the top part ended up being very cake like and the bottom 1/4 inch had a similar consistency to pudding. This was all the same batter so as the air bubbles rise to the top during the cooking process the bottom bit becomes more dense and stays hydrated longer resulting in the custard. I will say I did enjoy the texture, however, it needed some sort of crunch and the sweetness and lemon flavor could be amped up a bit. The topping in the last picture is fresh whipped cream (no cool whip here). I added vanilla, sugar, and salt which added a few points to the dessert. https://thebakerupstairs.com/2013/01/irish-lemon-pudding-2.html

This is a recipe that I’ve been making for probably 40 years or so, and it’s almost exactly the same as Ree Drummond’s recipe in Food From My Frontier, published in 2012. I have an autographed copy. She calls it Knock You Naked Brownies. Of course I would never call it that. 😬🤪 The only difference is that she sifts powdered sugar over the top. Don’t really know if she plagiarized it from me, haha, but whenever I make it everyone LOVES it. So make it TODAY. You’ll be glad you did!! My personal tip is to keep these refrigerated. They taste better and aren’t quite so messy to eat that way.