| 5/24/2017 10:27:00 AM

Tags: recipes, chocolate sauce, jam bars, salads, sandwich filling, scalloped asparagus, rhubarb jam, Medway Ohio, Connie Moore,
   Connie Moore


Our answering machine message is “You’ve reached the Moore household. We’re out in the garden; leave your name and number. We’ll get back with you when lettuce and carrots are thinned, tomatoes are planted, and a row of corn is sowed. Enjoy your day.” Beep.

Warm Chocolate Sauce
1 cup milk or semisweet chocolate chips
2 tablespoons butter
1 can (14 ounce) sweetened condensed milk
1 teaspoon real vanilla
2 tablespoons water

Place all ingredients in a small saucepan. Cook on low heat until thoroughly melted and blended together, stirring often. Serve warm as a dip for berries, chips, or over ice cream. It's very good drizzled on graham crackers, too. When strawberries come on, you can dip them in this warm sauce.

Easy Jam Bars
1 cup quick-cooking oats (not instant)
1 cup flour
1 cup lightly packed light brown sugar
½ teaspoon baking soda
¼ cup vegetable oil
3 tablespoons apple juice (can use water)
1 jar (10 ounce) fruit preserves or jam (about one cup)

Heat oven to 325 degrees Fahrenheit. Coat an 8 or 9-inch square pan or a 9-inch pie pan with non-stick cooking spray. In a bowl, mix oats, flour, sugar, and baking soda together with a fork. Mix well. Add oil and juice, stirring until all is moistened. Set aside ½ cup of crumb mixture and pour the rest into prepared pan. Press to form a crust layer. Spread preserves over top and sprinkle on reserved crumbs. Bake for 30-35 minutes or until firm and golden brown. Cool in pan. Cut into bars or wedges. For easy cleanup, line pan with foil and spray foil. When baked, lift foil out onto cutting board. These are good breakfast bars to eat with fresh fruit.

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