First spring recipes

The planters are rolling across the fields. The straw is pulled back from the tulips, and rhubarb leaves are starting to unfold. Spring is finally kicking winter to the back of the line. I’ve already received calls from family members wondering if the rhubarb and asparagus are ready to pick. If temps keep climbing, so will the new shoots.

I’m hoping to try out some spring and Mother’s Day recipes Alice Nordmann shared with me. What is more spring than Tulip Cake? Alice says it is grandkid-approved. The first spring recipe Alice says she makes is Rhubarb Pie without a crust. If you like your rhubarb with a little bit of kick, try out Rhubarb Salsa; I don’t know where I collected this recipe from, but it looks intriguing. I bet it would be a great topping or side dish to go with a breakfast casserole or chicken roll-ups. If your kids want to give it a go in the kitchen, give them baked French toast. Enjoy.

TULIP CAKE — Alice Nordmann (grandkid approved)

1 white cake mix

1 large package instant chocolate pudding

2 eggs

2 cups cold water

Mix and pour into a greased 9- by 13-inch pan and bake at 350 degrees for 25-30 minutes. Cool.

Frosting:

1/4 cup soft butter

2 egg yolks

1 cup powdered sugar

1 8-ounce tub whipped topping

Health chocolate English toffee bits (in chocolate chip section of grocery store)

Beat together butter, egg yolks and powdered sugar; fold in whipped topping. Spread on cooled cake and sprinkle with toffee bits.

RHUBARB PIE WITHOUT A CRUST — Alice Nordmann (first rhubarb recipe of spring)

1 cup sugar

2 cups diced rhubarb

3 tablespoons flour

2 well-beaten eggs

Topping:

1/3 cup brown sugar

2/3 cup flour

1/4 cup softened butter

Mix rhubarb, sugar, flour and eggs together. Pour into a well-greased pie pan. Combine topping ingredients until crumbly. Sprinkle on top of pie. Bake at 350 degrees for 35 minutes.

RHUBARB SALSA

4 cups rhubarb, chopped

1 medium onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 chili pepper, seeded and minced

2 tablespoons lime juice

2 small palms cilantro

Brown sugar to taste

Cook all ingredients together until rhubarb cooks down and peppers are tender. Pour into hot jars and seal.

BREAKFAST CASSEROLE

1 package frozen hash browns

1/2 cup melted butter

1 can cream of chicken soup

12 ounces grated cheese

8 ounces sour cream

1 teaspoon salt

1 onion, chopped

2 cups crushed cornflakes

1/2 cup melted butter

Preheat oven to 350 degrees. Spray 9-by-13-inch pan with oil. Line bottom of pan with frozen hash browns. Mix together 1/4 cup melted butter, soup, cheese, sour cream, salt and onion. Spread over hash browns. Sprinkle crushed cornflakes on top. Drizzle remaining 1/2 cup melted butter over top. Bake uncovered 45-60 minutes.

BAKED FRENCH TOAST — Alice Nordmann

1 cup brown sugar

1/2 cup butter

2 tablespoons white corn syrup

5 eggs

1 1/2 cups milk

1 tablespoon vanilla

1 loaf French bread, cut into thick slices

Cinnamon and sugar to taste

In saucepan, melt butter, brown sugar and corn syrup over medium heat. Pour into greased 9- by 13-inch pan. Arrange bread slices over syrup mixture. Mix eggs, milk and vanilla; pour over bread. Sprinkle with sugar and cinnamon. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes. You could flip the dish over onto a serving platter just like caramel rolls or eat right from the baking dish.

CHICKEN CRESCENT ROLLS — Alice Nordmann and Mary Jarnot

2 cups diced, cooked chicken

1/2 cup shredded cheddar cheese

2 8-ounce packages crescent rolls

1 can cream chicken soup

1/2 can milk

Mix chicken and 2 tablespoons cheese. Unroll crescent rolls and put some chicken on each piece. Roll up. Place side by side in 9-by-13-inch greased pan. Bake 20 minutes at 350 degrees. Meanwhile, heat soup, milk and remaining cheese. Pour over rolls and bake 10-15 minutes longer. Serve hot.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.