Oaty Rhubarb Streusel Bars

The rhubarb filling for these tasty treats is baked to a bubbly, golden brown. A ginger icing finishes them off.


Ingredients

Bar

• 1 1/2 cups quick-cooking rolled oats
• 1 cup all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 cup butter
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 2 cups fresh or frozen unsweetened sliced rhubarb
• 1 tablespoon finely chopped crystallized ginger(optional)

Ginger Icing

• 3/4 cup sifted powdered sugar
• 1/4 teaspoon ground ginger
• 3 teaspoons apricot nectar, orange juice, or milk

Directions

1. Preheat oven to 350 degrees F. Line 8x8x2-inch baking pan with heavy foil extended beyond pan edges.
2. In large bowl stir together oats, the 1 cup flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.
3. Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons flour, and ground ginger. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture; press lightly.
4. Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. 
5. Make the Icing in small bowl stir together powdered sugar, ginger, and apricot nectar, orange juice, or milk.
6. Drizzle icing, sprinkle crystallized ginger. Lift from pan; cut into bars. Store, covered, in refrigerator up to 2 days. Makes 16 bars.

Berry Breakfast Pizzas

Okay, This will be the most wonderful summer time breakfast you'll ever have! There is just something special about eating a whole bunch fruits on a hot day.

Ingredients

• 1/4 cup granulated sugar
• 4 teaspoons cornstarch
• Dash salt
• 1/2 cup water
• 2 cups mixed fresh berries, such as blueberries, raspberries, and/or blackberries
• 1 teaspoon butter
• 1 teaspoon finely shredded orange peel
• 4 ounces reduced-fat cream cheese (Neufchatel), softened
• 2 tablespoons orange marmalade
• 2 teaspoons granulated sugar
• 1/4 teaspoon ground cardamom
• 2 pita bread rounds, split
• 2 tablespoons butter, melted
• Powdered sugar (optional)

Directions

1. For berry topping, in a medium saucepan combine 1/4 cup granulated sugar, cornstarch, and salt. Stir in the water. Stir in 1/2 cup of the berries.
2. Cook and stir over medium heat until thickened. Remove from heat.
3. Add an additional 1 cup of the berries and the 1 teaspoon butter, stirring until butter is melted. Gently stir in orange peel. 
4. In a medium bowl combine cream cheese and orange marmalade; beat with an electric mixer on low to medium speed until smooth.
5. In a small bowl stir together the 2 teaspoons granulated sugar and the cardamom. 
6. Toast the split pita rounds. Brush pita rounds with the 2 tablespoons melted butter; sprinkle with the sugar-cardamom mixture.
7. Spread cream cheese mixture over split pita rounds. Spread berry topping over cream cheese mixture. Top with the remaining 1/2 cup berries. If desired, sprinkle with powdered sugar. 

Tips!
          If desired, make the berry topping and cool completely. Cover and chill at least 2 hours or up to 8 hours before using.

Pumpkin Pancakes

This is a healthy and freakishly delicious breakfast made up of pumpkins! Who doesn't love pumpkins? I like to make these on the weekends, it's like a little special treat. Plus, what kid wouldn't want to get there hands dirty in making this recipe?

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 3/4 cups milk
• 1/2 cup canned pumpkin
• 2 eggs
• 2 tablespoons vegetable oil
• Maple syrup and/or chopped nuts (optional)

Directions

1. In a large bowl combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. In a small bowl stir together milk, pumpkin, eggs, and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). 
2. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when surfaces are bubbly and edges are slightly dry. Serve warm. If desired, serve with maple syrup and/or nuts.

82nd Avenue of Roses Parade!

The 8th annual 82nd Avenue of Roses Parade is the first Sanctioned Event of the Portland Rose Festival season. Featuring business entries, school groups, community leaders and diverse cultural participants and spectators. After the parade stick around Eastport Plaza for carnival rides and a classic car cruise-in show.

Event Details
DATE April 26, 2014
TIME 9:30 AM - 12:00 PM
LOCATION Eastport Plaza, 82nd Ave North to Washington Street Location Map
ADMISSION Free

2 Day Agriculture Festival!

An Annual 2-Day Event Where You Can Touch, Taste & Experience Life on the Farm!

Always the last weekend in April, Oregon Ag Fest is an activity-filled festival where kids (and grown ups too!) can touch, taste and experience life on the farm.
Agriculture affects us all, though many of us don't know much more than where to buy the products we need.
At Ag Fest, learn where our food, horticulture and fiber comes from, how livestock is raised, the importance of forests for our ecology and survival, plus much more. Plant a seedling, ride a pony, watch chicks hatch, pet a rabbit, dig for potatoes and much more.
Nearly 18,000 people attend Ag Fest each year to learn about Oregon's largest industry. Come join us! It's only $9 per adult but it's free for those 12 years old and under! (plus, free parking!)

April 26 - 27, 2014

Sat., 8:30 am - 5 pm

Sun., 10 am - 5 pm

Oregon State Fairgrounds

Salem, OR

Directions

Cash and personal checks accepted.

Credit Card accepted at 17th St. entrance only.

No pets please!

Only registered service dogs allowed.

Apple-Cinnamon Pull-Apart Bread

Obsessed with apples? then this is perfect for you! Its filled to the brim with appley goodness and tastes like heaven!


Ingredients

• Nonstick cooking spray
• 1- 7 1/2 ounce package (10) refrigerated reduced-fat home-style biscuits
• 4 teaspoons ground flaxseeds
• 2 teaspoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 of a medium apple, cored and thinly sliced
• 3 tablespoons coarsely chopped walnuts
• 2 tablespoons packed brown sugar
• 2 tablespoons orange juice
• 1 tablespoon butter
• 2 tablespoons reduced-fat cream cheese, softened
• 2 teaspoons orange juice
• 1/2 teaspoon vanilla

Directions

1. Preheat oven to 350F. Coat an 8x4x2-inch loaf pan with cooking spray; set aside. Cut biscuits in half crosswise. In a small bowl combine ground flaxseeds, 11/2 teaspoons of the granulated sugar, and the cinnamon. Roll biscuits in flaxseed mixture to coat. Alternately arrange biscuit halves and apple slices in the prepared loaf pan. Sprinkle with any remaining flaxseed mixture. Top with walnuts. 
2. In a small saucepan combine brown sugar, 2 tablespoons orange juice, and butter. Cook and stir over medium-high heat until boiling. Pour mixture over biscuits. Bake about 25 minutes or until edges are golden and biscuits near center are done. Cool in pan on a wire rack for 5 minutes. Invert loaf onto a small baking sheet. Invert again onto a serving platter. 
3. For icing, in a small bowl whisk together cream cheese, 2 teaspoons orange juice, vanilla, and the remaining 1/2 teaspoon granulated sugar. Drizzle bread with icing. Serve warm.

"Stained Glass" for Kids- April 12th

Make beautiful stained glass designs using recycled plastic, melted crayons, paper and paint with artist Addie Boswell. After drawing and cutting a design for your window frame, you can mix a variety of colors for the glass. Take your finished art home to catch sunlight in the windows and brighten up your spring. Nontoxic and great for ages 5-10.

Saturday, April 12, 2014 at 12:30 pm 

Gregory Heights Library7921 NE Sandy Boulevard
Portland, OR 97213
(503) 988-5386