STRAWBERRY-RHUBARB COMPOTE
\nBra\u0161ki\u0173-Rubarbar\u0173 kompotas<\/p>\n
3 cups strawberries, hulled, halved, quartered if large
\n4 cups diced (\u00bd inch) rhubarb
\n2\/3 cup sugar
\n\u00bd cup water
\n6 small scoops vanilla or strawberry
\nice cream or frozen yogurt
\nHeat oven to 250 \u00b0 . Spread cut strawberries on baking sheet lined with foil, bake 15 min. Meanwhile, heat rhubarb, sugar and \u00bd cup water in non-aluminum saucepan over medium-high heat. Cook, stirring often, until rhubarb is smooth with some small soft pieces, about 10 mins. Stir in roasted strawberries and any accumulated juice. Serve warm in small bowls, topped with ice cream or yogurt.<\/p>\n
APRICOT FILLED DUMPLINGS<\/strong> Dough: RHUBARB BREAD<\/strong> 1\u00bd cups brown sugar BLUEBERRY-PEACH PUDDING CAKE<\/strong> 1\u00bd to 2 cups fresh or frozen blueberries STRAWBERRY-RHUBARB COMPOTE Bra\u0161ki\u0173-Rubarbar\u0173 kompotas 3 cups strawberries, hulled, halved, quartered if large 4 cups diced (\u00bd inch) rhubarb 2\/3 cup sugar \u00bd cup water 6 small scoops vanilla or strawberry ice cream or frozen yogurt Heat oven to 250 \u00b0 . Spread cut strawberries on baking sheet lined with foil, bake 15 min. Meanwhile, heat …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3150","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3150","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3150"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3150\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nKukuliai su abrikosais<\/em><\/p>\n
\n2 medium potatoes
\n1 cup beer or water
\n\u00be stick butter, cut in small pieces
\n1 tsp. salt
\n1 cup flour
\n4 eggs
\n1 tsp. sugar
\n\u00bc tsp. baking powder
\nFilling:
\n10 to 12 small fresh apricots or canned whole apricots, pitted
\nApproximately 7 to 8 qts. salted water
\nTo serve:
\n\u00bd cup bread crumbs, saut\u00e9ed in \u00bd stick butter
\nBoil potatoes until tender; drain and push through food mill or sieve. Let cool. Bring beer, butter and salt to boil; boil gently until butter has melted. Pour in flour all at once; beat with wooden spoon until dough forms a mass and leaves sides of pan. Off the heat, beat in eggs, one at a time, beating until completely blended. (If you have a food processor, transfer dough to processor bowl and beat in eggs one by one, using steel blade.) Beat in potatoes, sugar and baking powder. Remove to well floured board; roll dough out to a thickness of 1 \/ 8 – inch. Cut into rounds with 2\u00bd\u201d cookie cutter. Place apricot in center of each round; bring up dough to enclose fruit. Roll into ball; dust with flour. Bring water to boil; drop dumplings into boiling water and simmer until they rise to the top. Remove with slotted spoon; arrange in buttered ovenproof dish. Pour buttered bread crumbs over dumplings; bake in 375 \u00b0 oven until golden brown. Serve immediately. Good with roast pork.
\nNote:
\nTry prunes as filling. Poach in a little white wine to soften. Proceed as for apricots.<\/p>\n
\nRubarbar\u0173 duona<\/em><\/p>\n
\n\u00be cup buttermilk
\n2\/3 cup oil
\n1 egg
\n3 cups flour
\n1 tsp. baking soda
\n\u00bd tsp. salt
\n1 tsp. vanilla
\n1\u00bd cups chopped fresh rhubarb
\n\u00bd cup chopped pecans
\n\u00bd cup sugar
\n1 Tbsp. butter, softened
\nHeat oven to 325 \u00b0 and grease bottoms only of two 8\u201d x 4\u201d loaf pans. In large bowl, combine brown sugar, buttermilk, oil and egg and beat well. Add remaining ingredients except \u00bd cup sugar and 1 Tbsp. butter. Mix just until combined. Pour into prepared loaf pans. In small bowl, combine 1\/2 cup sugar and 1 Tbsp. butter until crumbly. Sprinkle over batter in pans. Bake at 325 \u00b0 for 50-60 min. or until toothpick inserted in center comes out clean. Cool 10 min., remove from pans, and cool completely on wire racks. Store in refrigerator.<\/p>\n
\nM\u0117lyni\u0173-persik\u0173 pudingo pyragas<\/em><\/p>\n
\n2 diced or sliced ripe peaches
\n2 Tbsps. lemon juice
\n1\u00bd cups flour
\n2\u00bd tsps. baking powder
\n\u00bc tsp. baking soda
\n\u00bd tsp. salt
\n1 cup sugar
\n\u00be cup milk
\n1 large egg
\n6 Tbsps. butter, melted
\n1 tsp. vanilla
\n\u00be cup sugar
\n1 Tbsps. cornstarch
\n1 cup boiling water
\nSpread blueberries and peaches in the bottom of a 9\u201d square baking pan or an 11\u201d x 7\u201d rectangular pan. Sprinkle with lemon juice. Heat oven to 350 \u00b0 . In a bowl, blend flour, baking powder and soda, salt, and 1 cup sugar. In a separate bowl, whisk together milk, egg, melted butter and vanilla. Com- bine dry ingredients with egg mixture just until blended. Spoon over the fruit layer and gently spread. Combine the 3\/4 cup sugar with cornstarch; spread evenly over batter. Carefully pour the boiling water over all. Bake 40-50 min.<\/p>\n","protected":false},"excerpt":{"rendered":"