Pumpkin Scones with Spiced Pumpkin Glaze

These scones are full of pumpkin spice flavor.  Even the frosting contains pumpkin puree!  

Makes 12 scones

Ingredients:

1/2 cup canned pumpkin puree

1 large egg

3 tablespoons heavy cream

1 tablespoon molasses

2 teaspoons pure vanilla extract

2 cups all purpose flour

1/4 cup plus 2 tablespoons dark brown sugar 

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 stick (1/2 cup) cold unsalted butter

For the Glaze:

1 1/2 cups powdered sugar, plus more for dusting

3 tablespoons canned pumpkin puree

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses and vanilla.  Set aside.

In a bowl of a food processor fitted with the blade attachment, combine the flour, dark brown sugar, baking powder, baking soda, salt and spices.  Process for about 20 seconds to combine; be sure no lumps of brown sugar remain.

Cut the cold butter into 1/2 inch chunks.  Add to the food processor and pulse until the mixture resembles coarse meal.  Add the pumpkin mixture and pulse just until the mixture comes together.  The dough will be very sticky and you should still be able to see some pea-size clumps of butter.

Lightly flour a countertop or work surface.  Dump the sticky scone dough onto the floured surface and dust the top lightly with more flour.  Using your hands, gently knead the dough until it comes together in a small ball.  Divide the dough in half.  Dust your work surface with flour again and form each half into a 5 inch circle, about 3/4 inch thick.  Using a sharp knife dusted with flour, slice each circle into 6 even wedges (cut each circle in half, then cut each half into thirds).  If the dough starts to stick to the knife, dust the knife with more flour.  Place the wedges on the prepared baking sheet.

Bake the scones for 12-15 minutes.  To see if they are done, peek at the bottoms;  they should be slightly browned but not burnt.  Let the scones cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Meanwhile, make the glaze.  Whisk all of the ingredients together in a small bowl until well combined with no lumps of sugar.

When the scones are cool, use a butter knife and swirl the glaze evenly over the top.  Wait about 15 minutes for the glaze to set, then use a fine sieve to dust with powdered sugar. 

 

Adapted from onceuponachef.com

Creamy Chicken Tortilla Soup

I've been making Chicken Tortilla Soup (recipe found in our blog) for many years that came from a cookbook called Desert Treasures.

Last Sunday, I wanted a creamy version and adapted this one from the blog called Cooking Classy.  It was delicious and just the perfect consistency.

**Definitely use the masa harina in this recipe. It gives it such a good taste.
Also, beans (1- 15 oz. can black beans, drained and rinsed; 1-15 oz. can pinto beans, drained and rinsed), can be added to this recipe, I left them out because of taste preferences.

Servings: 6

Ingredients:

1 Tablespoon Canola oil
1 small chopped sweet onion
3 small garlic cloves, finely minced
1 jalapeno, seeded and finely chopped
1 (32 ounce) carton low sodium chicken broth
1 teaspoon each chili powder, cumin and smoked paprika
Salt and freshly ground pepper, to taste
1 1/4 lbs. boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes with green chilies
1 1/3 cups milk
1/3 cup masa harina**
1 cup frozen corn
2/3 cup heavy cream
1/3 cup sour cream

For serving:  

Shredded sharp cheddar cheese, sour cream, diced avocado, corn tortilla strips.

Instructions:

Heat canola oil in a large pot over medium heat.  Once hot, add onion and jalapeño and sauce for 3 minutes, adding garlic during the last 30 seconds of sautéing.

Add chicken broth, chili powder, cumin, paprika and season with salt and pepper to taste.  Add chicken breasts and bring mixture to a boil, then reduce heat to medium, cover pot with lid and gently boil until chicken has cooked through, about 15 minutes.

Remove chicken and allow to rest 5 minutes.  Meanwhile, add diced tomatoes with green chilies to pot.  Then, in a 2 cup liquid measuring cup, whisk together milk and masa carina until well blended.

Pour mixture into pot and cook, stirring frequently, until mixture boils and thickens slightly (it won't thicken much).  Dice chicken and add to pot, then add corn.  (If using beans, add at this time).  

Then stir in cream and sour cream and cook until heated through. Serve with toppings.  

Serve with Grandmother's Buttermilk Corn Muffins (recipe found in the blog "Cornbread Mini Muffin Bites" For these I used a regular muffin pan.

Homemade Italian Dressing

I made this simple Italian Dressing to have with homemade pizza.  I used chopped romaine lettuce.  

Ingredients:

1/2 cup extra virgin olive oil

1/4 cup white wine vinegar

2 tablespoons water

1 - 2 tablespoons honey

1 teaspoon freshly squeezed lemon juice

3 tablespoons freshly grated Parmesan cheese

3/4 teaspoon garlic salt

3/4 teaspoon dried parsley

3/4 teaspoon dried basil

1/8 teaspoon dried oregano

Pinch of red pepper flakes

Freshly ground black pepper, to taste

Instructions:

Measure all ingredients into a jar with a tight fitting lid.  I used a mason jar.  Shake vigorously until well blended and emulsified.  Taste and adjust seasonings, adding more salt and pepper as necessary.

Store leftovers in refrigerator.

~adapted from fivehearthome.com

Saturday Night Pizza

Instead of going out to dinner Saturday night, we made homemade pizza and had a simple salad with homemade Italian dressing (recipe to follow), and watched college football games.  

2-2 1/3 cups BREAD flour (Bread flour will make the crust crispier)
1 packet instant yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/8 - 1/4 teaspoon garlic powder, optional
1/8 - 1/4 teaspoon dried basil leaves, optional
2 tablespoons olive oil
3/4 cup warm water (needs to be between 105 and 115 degrees)

Combine 1 cup bread flour, yeast, sugar and salt into a large bowl.
If desired, add garlic powder and basil.

Add olive oil and warm water and use a wooden spoon to stir well.

Gradually add another 1 cup bread flour.  Add any additional flour as needed.  
Mine worked fine with 2 cups.  Stir until the dough is forming into an elastic ball and begins to pull away from the sides of the bowl.  The dough will be slightly sticky but still should be manageable with your hands.

Drizzle olive oil into a separate, large, clean bowl using a pastry brush to cover the sides of the bowl.

Lightly dust your hands with flour and form the pizza dough into a round ball and transfer it into your olive oil brushed bowl.  Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.  (I place it in the unheated oven because it's away from drafts).  

Allow dough to rise for 30 minutes or until doubled in size.  

After the dough has risen, use your hands to gently deflate it and transfer it to a lightly floured surface and knead briefly until smooth (about 3-5 minutes).

Use your hands or a rolling pin to work the dough into a 12 inch circle.  Transfer dough to a parchment paper lined pizza pan and pinch the edges to form a crust.

Drizzle additional olive oil (about 1 Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.

Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.

Add desired toppings** and bake in a 425 oven for 13-15 minutes or until pizza crust is golden brown.  Slice and serve. 

**I used pizza sauce from Trader Joe's along with their Uncured Salame Di Parma slices pictured below.  I baked this first for about 10 minutes and then added cheese and watched it carefully so it would melt but not over cook the cheese.

~recipe adapted from sugarspunrun.com

Jack's Sugar Cookies

Recently my grandson Jack asked to make sugar cookies.  I knew I had this recipe on the blog as I have made it for my children and my nieces and nephews.  He loved helping and shaping the cookies into balls and rolling them in sugar.

2 cups sugar 
1 cup shortening (Crisco baking sticks) 
2 eggs
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt

For topping:
2 teaspoon ground cinnamon
4 tablespoons sugar 

Beat together 2 cups sugar and shortening until light and fluffy.  Beat in eggs and vanilla and mix thoroughly.

Add flour, cream of tartar, baking soda and salt.  Mix well.  

Using a 1 1/2 inch ice cream scoop form balls with dough and roll into sugar mixture.  

Place 3" apart on Silpat or parchment lined baking sheets.

Bake for exactly 12 minutes and let stand on baking sheet for 1 minute before removing to cooling racks.

Apple Cider Bundt Cake

After being in Pennsylvania last weekend where apples and apple cider donuts were abundant, I decided to search for an Apple Cider Bundt Cake and this one I from a baking blog called Tutti Dolci is a winner.  I made mine yesterday in a 
10 cup Blossom Bundt pan.  Delicious with morning coffee!

2 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
10 Tablespoons unsalted butter, at room temperature 
1 1/4 cups sugar
2 large eggs, at room temperature
1 cup apple cider (fresh, not from concentrate)
3/4 cup unsweetened applesauce
2 teaspoons vanilla extract

Topping
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons unsalted butter, melted

Preheat oven to 350 degrees.  Spray a 10 cup Bundt pan generously with nonstick spray.  I use baking PAM.  Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy.  Reduce speed to low and add eggs one at a time.  Combine apple cider, applesauce, and vanilla in a small bowl.  Beat in flour mixture in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.  

Spoon batter into prepared Bundt pan and smooth with an offset spatula.  Tap pan sharply to reduce air bubbles.  Bake for 45 to 50 minutes, until cake is golden and springs back to the touch, and a tester inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes, carefully invert onto rack.

Place rack with cake over a piece of waxed paper.  Combine sugar and cinnamon in a small bowl.  Brush warm cake with melted butter and sprinkle generously with cinnamon sugar.  Let cake cool completely before serving.  

12 servings

Blueberry Peach Crisp

Perfect when fresh peaches are in season, usually July/August.  Serve a la mode.  

Ingredients:

For the filling:

2 cups blueberries

2 1/2 cups fresh firm peaches, peeled and sliced (5-6)

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/4 teaspoon vanilla extract

1/2 cup granulated sugar

1/4 cup flour

For the crumble topping*

I doubled this for extra crunch

1/2 cup flour

1/2 cup old fashioned oats

1/3 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon alt

1 teaspoon cinnamon

6 tablespoons cold butter, diced

Preheat the oven to 350 degrees.

In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour.  Gently toss until fruit is well coated.  Let the fruit mixture sit while you prepare the crumble topping.

For the crumble topping:  

In a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon.  Stir together with a whisk.  Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

Place the fruit mixture in a 2-quart ceramic or glass baking dish.  Sprinkle the crumble mixture evenly over the fruit.  Place the pan on a baking sheet lined with parchment paper and bake for 40 to 45 minutes or until the top is browned and crisp and the juices are bubbly.  

Serve warm or at room temperature.

Chicken Piccata

This is one of my favorite dinners.  The recipe is adapted from Life in the Lofthouse blog.

2 boneless, skinless chicken breasts, cut in half lengthwise

1 cup Italian style bread crumbs

1 egg, beaten

4 tablespoons butter

1/4 cup lemon juice

1 cup chicken stock

1/4 cup capers, rinsed

1/4 cup fresh parsley, chopped

8 ounces angel hair pasta

2 tablespoons butter

1/2 cup freshly grated Parmesan cheese

Pound chicken, using a mallet, between waxed paper so they are about 1/4" thick.  You want a thin cutlet.

Pour the bread crumbs in a shallow plate or dish.  Pour the beaten egg in a separates shallow dish.  

Take one chicken cutlet and dredge in the egg and then in the breadcrumbs.  Shake off any excess breadcrumbs and place on a plate.  Repeat with all cutlets.

In a large skillet, melt 2 tablespoons of butter over medium-high heat.  Place two of the coated chicken cutlets into the skillet.  Cook on each side for 4 minutes.  Once thoroughly cooked, place on a plate and tent with foil to keep warm.

Add the remaining 2 tablespoons of butter.  Let the butter melt and then cook the other two pieces of coated chicken, for 4 minutes on each side.  Remove from skillet and keep warm with other chicken.

Pour the lemon juice, chicken stock, and capers into the warm skillet.  Stir and scrape up any of the loose brown bits.  Bring to a boil.  Reduce heat slightly and let the sauce simmer for 5 minutes.  

Meanwhile, cook angel hair pasta according to package directions.   Drain water and add 2 tablespoons butter to pasta and 1/2 cup freshly grated parmesan cheese.

Serve chicken with sauce and pasta.  Garnish with fresh parsley and more grated parmesan cheese.

Serves 4

Grown Up Macaroni and Cheese

I wanted to make a Mac and Cheese not like the kids recipe, which contains Velveeta cheese, so I found this recipe from the Once Upon a Chef Blog. It's super creamy, has three cheeses in it and is topped with crunchy Panko crumbs.  Perfect!

The recipe serves 4.

Ingredients

1/2 pound (8 ounces) macaroni, cavatappi or penne pasta.  I used Conchiglie pasta that I found at Whole Foods.
4 tablespoons unsalted butter, divided, plus more for greasing the pan
1/4 cup all purpose flour
2 1/2 cups whole milk
6 ounces gruyere, shredded (about 2 cups)
4 ounces extra sharp Cheddar Cheese, shredded (about 1 cup)
1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup panko bread crumbs
1/2 teaspoon herbes de Provence or dried thyme

Instructions

Preheat the oven to 375 degrees and set an oven rack in the middle position.  Grease a 2 quart baking dish with butter.

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, or just slightly underdone.  Drain the pasta and rinse with cold water.

Melt 3 tablespoons of butter in a medium (2 quart) saucepan over low heat.  Add the flour and cook for 2 minutes, stirring with a whisk.  While whisking, gradually add the milk.  Bring to a boil, then reduce the heat to low and cook, uncovered for a few minutes more, until thickened and smooth.  Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg.  Add the cooked pasta and stir well.  Pour into the prepared baking dish and set aside.

In a small sauté pan over medium heat, melt the remaining tablespoon of butter.  Add the panko and cook, stirring often, until golden brown.  Stir in the herb de Provence or thyme.  Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano cheese.  Bake for 25-30 minutes or until bubbly and golden brown.

Dutch Apple Bars

I have been making these for my family for almost 50 years.  It's a
must-make every fall!  Use granny smith apples and best made in a true 15 x 10 x 1 inch jelly roll pan.

Ingredients:
2 1/2 cups flour
1 teaspoon salt
1 cup shortening (yes, Crisco)
1 egg yolk
Milk
1 cup cornflakes (real Kellogg's cornflakes)
8-10 tart cooking apples, peeled, cored and sliced (8 cups)
3/4 - 1 cup sugar
1 teaspoon cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
4-5 teaspoons milk

In a large bowl combine flour and salt.  Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.  

In a liquid measuring cup, beat egg yolk lightly.  Add enough milk to make 2/3 cup liquid.  Stir well to combine.  Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky).  Divide mixture in half.

On a well-floured surface, roll half of the dough into a 17x12 inch rectangle.  Fold dough crosswise into thirds.  Transfer to a 15 x 10 x 1-inch jelly roll pan and unfold dough, pressing to fit into the bottom and sides of the pan.  Sprinkle with cornflakes.

Top evenly with apples.  In a small bowl combine granulated sugar and cinnamon.  Sprinkle mixture over apples.  Roll remaining dough to a 
15 x 10-inch rectangle.  Fold dough crosswise into thirds.  Place atop apples and unfold the dough.  Crimp edges or use the tines of a fork to seal.  Cut slits in the top.  
Brush the top with the beaten egg white.

Bake in a 375-degree oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes to prevent over-browning.

Glaze:
In a small bowl, combine powdered sugar and 5 teaspoons milk to make a drizzle consistency.  (I used 5 teaspoons milk as I like the a thinner drizzle).  Drizzle over warm bars.  Let cool completely on a wire rack.

Cut into bars.

Too Much Chocolate Cake

Christine makes this and it's a Madison and Quinn favorite.

Ingredients:

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream (Fage sour cream only)

1 cup vegetable oil

4 eggs

1/2 milk (the recipe calls for warm water, but Christine uses milk)

2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water.  Stir in the chocolate chips and pour batter into a

well-greased 12 cup bundt pan.

Bake for 50 to 500 minutes, or until the top is springy to the touch and a wooden toothpick inserted comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.

If desired, dust the cake with powdered sugar or glaze using Ghiradelli Dark Chocolate melting wafers.  

Flag Sheet Cake

This is an Ina Garten recipe that I made for the 4th of July.  Paul did a great job of decorating our flag.  It's served right in the sheet pan.  

Ingredients:

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups of sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the Icing:

1 lb. (4 sticks) unsalted butter, at room temperature
1 1/2 lbs. cream cheese, at room temperature
1 pound powdered sugar, sifted
1 1/2 teaspoons pure vanilla extract

To assemble:

2 half-pints blueberries
3 half-pints raspberries

Directions:
Heat oven to 350 degrees

Butter and flour an 18 x 13 x 1 1/2 inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.  On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.  Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl.  With the mixer on low speed, add the flour mixture to the butter mixture until just combined.  Pour into the prepared pan.  Smooth the top with a spatula.  Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. 
Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake.  Outline the flag on the top of the cake with a toothpick.  Fill the upper left corner with blueberries.   Place 2 rows of raspberries across the top of the cake like a red stripe.  Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries.  Alternate rows of raspberries and icing until the flag is completed.  Pipe stars on top of the blueberries.

Blueberry Oatmeal Muffins

These blueberry oatmeal muffins are simple to make using honey rather than sugar.  I found this recipe on the Sally's Baking Addiction blog after seeing another recipe for Oatmeal Muffins.  

1 cup whole milk
1 cup rolled oats (not Quick oats)
1 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 salt
1/2 unsalted butter, melted and slightly cooled
1/2 cup honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup fresh blueberries

Combine milk and oats.  Set aside for 20 minutes so the oats puff up and soak up some moisture.  While the oats are soaking, melt and cool the butter.

Preheat oven to 425 degrees.  Spray a 12 count muffin pan or use liners.  I use the tulip liners.

Whisk the flour, baking powder, baking soda, cinnamon and salt together in a large bowl until combined.  Set aside.

Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined.  

Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats mixture and blueberries.  Fold everything together gently just until combined.

Using an ice cream scoop, divide the batter into the liners, filling them all the way to the top.  Add a few extra blueberries to the top of the muffin, if desired.

Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

Cool on wire rack.

Fresh Strawberry Cake

A super simple cake made with one pound of fresh strawberries!

Ingredients:

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla
1/2 cup milk (I used 2%)
3/4 lb. fresh strawberries, hulled and halved.  I bought a pound container of large strawberries and had about 6 leftover.

Instructions:

Preheat the oven to 350 degrees.  Spray a 9" deep dish pie pan with cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.  Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.  (The batter will be thick).

Transfer the batter to the prepared pie pan and smooth with a spatula.  Arrange the strawberries on top, cut side down, so that they completely cover the batter.

Sprinkle the remaining 2 tablespoons of sugar over the strawberries.  

Bake for 10 minutes, then reduce the heat to 325 degrees and bake for 50 more minutes (1 hour total) until the cake is lightly golden and a tester comes out clean. Let the cake cool in the pan on a rack.

Serve with sweetened whipped cream or vanilla ice cream.

Strawberry Rhubarb Crisp

Rhubarb from the midwest was available from the farmer's market well into the summer of 2019 due to the cooler and wetter than normal spring.  When fresh strawberries also were available, this recipe was a favorite!

For the Strawberry-Rhubarb Filling:

2 lbs. rhubarb, sliced 1/2" thick (about 8 cups)
1 1/4 cup sugar, divided
1 lb. fresh strawberries, hulled and quartered
3 T. cornstarch
2 teaspoons fresh lemon juice
1 teaspoon vanilla

For the Crisp:

1/2 cup unsalted butter, cold, cut into small dice
1 1/2 cups packed brown sugar

1 1/2 cups flour
1 1/4 cups rolled oats
3 T. canola oil
1 1/2 teaspoon cinnamon
3/4 teaspoon kosher salt

Preheat oven to 375 degrees.

For the strawberry rhubarb filling:  

In a medium bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.  In another medium bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.  Using a large slotted spoon, transfer the rhubarb to the strawberries and discard any rhubarb juice.  Add the cornstarch, lemon juice, and vanilla to the fruit and stir well.  Transfer the mixture to a 9 x 13 inch baking dish.

For the Crisp topping:  Combine all the topping ingredients in a medium bowl.  Using a pastry blender, cut the ingredients together until large crumbs form. I use my hands to blend this so I get bigger chunks of crisp.  

Sprinkle topping evenly over the filling.  Bake for 25 minutes, reduce oven to 325 degrees and continue to bake for another 30 minutes.  

Let crust rest for about 20 minutes before serving.  Serve with vanilla ice cream.

*adapted from a farmgirl's dabbles