1 cup butter
2 cups flour
2 tablespoons sugar
second layer:
5 cups rhubarb, finely chopped
6 egg yolks
2 cups sugar
4 tablespoons flour
1/4 teaspoon salt
1 cup cream
third layer:
6 egg whites
12 tablespoons sugar
2 teaspoons vanilla
dash of salt
1/3 cup chopped pecans and/or almonds
1/3 cup shredded coconut
to make first layer:
crumble together butter, flour and sugar. pat into a 9x13-inch pan and bake at 350 degrees for 10 minutes.
to make second layer:
mix all ingredients together and pour over first layer. bake at 350 degrees for 40 to 50 minutes
to make third layer:
beat egg whites and sugar adding 2 teaspoons of sugar at a time, until mixture stands in peaks. add vanilla and salt. put on top of second layer and sprinkle with chopped nuts and coconut. bake at 350 degrees for 10 to 15 minutes or until browned
1 cup chopped peanuts
3/4 cup brown sugar
2 tsp. vanilla
2 Tbs. butter
2 Tbs. olive oil
1 tsp. minced garlic
1/4 cup freshly grated parmesean cheese
1/2 tsp dried oregano
1/2 tsp dried thyme
remove crusts from bread. cut remaining bread in desired-size cubes. melt butter with olive oil in large skillet over medium heat. add garlic; saute about 1 minute. remove pan from heat and add bread cubes, stirring until well-coated with butter mixture. cool slightly. combine cheese, oregano and thyme in heavy plastic or paper bag. add bread cubes and toss to coat evenly with cheese mixture. spread bread cubes in even layer on ungreased jellyroll pan. bake at 300 degrees 35-40 min or until lightly browned and crisp, stirring occasionally. cool, then place in freezer storage bag and freeze until needed. makes about 2 cups