Love, love, LOVE these mini recipes!!❤ l Picked the,last two stalks of RHUBARB from my garden. 1. Chop rhubarb into 1 inch pieces. 2. Toss with 1 tbl orange juice and 1 tbl sugar, and some orange zest. 3. bake on sheet in 340° oven for about 10 min. Cool. Can make a day ahead and store in refrigerator.
Thank you very much, Leigh Anne Wilkes. Your delicious recipes and engaging presentation style gave me a lot of confidence to get over my cooking insecurities. You are now the "Dessert LAW" in my vanilla-scented kitchen!! ❤ I love desserts, and most of your excellent recipes work for me, though I adapt them to avoid lactose and eggs (my food allergies). I often use a non-scented generic cooking oil plus a half-teaspoon of soaked chia seeds to substitute for eggs (though the chia seeds add a bit of crunchiness to my sponge cakes!). And then, soya or almond flour, plus the required amount of oil or water, works well in place of butter and milk. For buttermilk, I might also add in a teaspoon of lemon juice. After a couple of years of experimenting, I am now fairly confident that most things I cook won't be a disaster! 😊 Thank you, and God bless you for your very enjoyable videos.
Just writing out the recipe to make and noticed that you missed out on the par baking step from the instructions 😮! Looking forward to tasting in an hour or so!
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Peach! This looks delicious ❤
They are so yummy!
Love, love, LOVE these mini recipes!!❤
l Picked the,last two stalks of RHUBARB from my garden.
1. Chop rhubarb into 1 inch pieces.
2. Toss with 1 tbl orange juice and 1 tbl sugar, and some orange zest.
3. bake on sheet in 340° oven for about 10 min.
Cool. Can make a day ahead and store in refrigerator.
Thanks for sharing!!
Oh my. I'm making this tomorrow. Yummmm.
Hope you enjoy!
I made them. Oh leigh anne they're delicious. We loved them. Thank you.@@LeighAnneWilkes
I made this with can peaches, I drained them well & it turned out great !!! Thank You Jack & Polly
So glad you enjoyed it!
Love this!! Baking them now!
Hope you love it!
Yum! I'm using fresh pears I think.
That sounds delish!!
Thank you very much, Leigh Anne Wilkes. Your delicious recipes and engaging presentation style gave me a lot of confidence to get over my cooking insecurities.
You are now the "Dessert LAW" in my vanilla-scented kitchen!! ❤
I love desserts, and most of your excellent recipes work for me, though I adapt them to avoid lactose and eggs (my food allergies). I often use a non-scented generic cooking oil plus a half-teaspoon of soaked chia seeds to substitute for eggs (though the chia seeds add a bit of crunchiness to my sponge cakes!). And then, soya or almond flour, plus the required amount of oil or water, works well in place of butter and milk. For buttermilk, I might also add in a teaspoon of lemon juice.
After a couple of years of experimenting, I am now fairly confident that most things I cook won't be a disaster! 😊 Thank you, and God bless you for your very enjoyable videos.
I love that you can adapt the recipes to fit your dietary needs! Thanks so much for following along and glad you enjoy the recipes!!
@@LeighAnneWilkes You are so very welcome! Food is my best friend (after books) and such a great comforter.
How would light brown sugar work in this recipe? Just wondering. But LOVE peaches so will be making this soon! Tham you !
It would work fine! Enjoy!
This recipe came just in time for me. Someone gave me a lot of peaches and i have been wondering what to make besides peach cobbler.
Perfect timing! Enjoy the peach crumb bars.
Just writing out the recipe to make and noticed that you missed out on the par baking step from the instructions 😮! Looking forward to tasting in an hour or so!
Oops- you are right! I've corrected the recipe.
🙏
Enjoy!!