Category Archives: recipe

Strawberry-rhubarb sauce recipe

The only thing I measured was the 2 cups of sugar.

A large bowl of cut or processed rhubarb, 1/2 cup water, 2 cups sugar, strawberries, and one package of strawberry Jell-O.

Bring to a boil and then cut back the heat and simmer for twenty minutes. My strawberries didn’t break down so I used a wand to blend.

I put the sauce into pint jars. The cooled jars will go into my freezer.

Enjoy on toast or even on ice cream.

Rhubarb isn’t for everyone, but if you enjoy it, this recipe is for you.

Until next time, that’s all there is from Sunnybook Farm.

Copyright 2022 Susan Manzke, all rights reserved.

Sun Tea recipe

This works great on a sunny day.

And you save energy by letting the sun do the work.

Too bad for me that clouds rolled in soon after I set out my half gallon of water and tea bags. It took all day to change the liquid into tea.

And if clouds roll into your sky, too, you can always bring it inside and heat it up in the microwave. Whatever, the tea won’t go to waste.

Until next time, that’s all there is from Sunnybook Farm.

Copyright 2022 Susan Manzke, all rights reserved.

Making Gazpacho

Years ago I ate a bowl of gazpacho (cold tomato vegetable soup). Today I finally made some gazpacho myself. Here are three short videos of my process. (recipe below)

Three videos were easier to upload using my DSL internet connection to Youtube than making one long video.

Yep, I tasted with the same spoon at the end. Oops. Don’t do that if you are sharing your food with others. Since no one was here to eat my gazpacho I can do what I want.

Here’s my ingredient list: 2 pounds tomatoes (I ran out of tomatoes and finished with canned diced tomatoes), 1 cucumber, 6 sm. orange or red peppers that equal regular size red pepper, 2 green onions, 2 garlic cloves, 1 jalapeno (seeds removed). Chunk veggies so easier to put in food processor. Blend in processor until well combined. Add 1/2 tsp salt and 1 TB balsamic vinegar.

Put gazpacho in refrigerator and chill. Best eaten the next day.

My gazpacho came out pretty spicy, but I like it. I’ll consider halving the jalapeno next time.

Copyright © 2021 by Susan Manzke, all rights reserved

Rhubarb Crisp recipe

Friends helped me eat the Rhubarb Crisp I made and then asked for the recipe.

Start by getting rhubarb. My neighbor let me pick all I wanted.

Remember to cut off leaves and bottom of the stem, and then dice the stalk.

Rhubarb Crisp recipe


2 cups flour, 1 cup butter, ½ cup powdered sugar

Combine flour and sugar. Cut in butter until mixture clings together. Press in 9 X 13 inch pan. Bake at 350 degrees F for 20-25 minutes or until lightly browned.


3 cups sugar, ¾ cup flour, 1 tsp. salt, 1 ½ tsp. baking powder, 4 eggs, one 3 ounce package cherry or strawberry Jello, 4 cups diced raw rhubarb

Stir together sugar, flour, salt, baking powder, and Jello. Beat eggs until fluffy and add to dry ingredients. Mix well. Add rhubarb. Pour into baked crust and bake 35 minutes at 350 degrees.

Share with friends.

Copyright © 2021 by Susan Manzke, all rights reserved

Deviled Egg Potato Salad

This recipe seemed perfect for me. It was an onion-less potato salad and though I like onions, lately they don’t like me.

There was one issue that occurred just as I was finishing boiling the potatoes. Listen to my blog and find out what happened.

Recipe Ingredients: 1 pound of russet potatoes, 5 hard-boiled eggs, 3/4 cup mayo, 1/2 cup plain Greek yogurt, 3 TBs yellow mustard, 2 TBs vinegar, salt and pepper to taste.

Boil whole potatoes, drain when done, cool slightly, and then cube.

Separate egg whites and yolks. Mash yolks, add the rest of the ingredients and mix them together. Add chopped whites and potatoes. Mix.

That’s it. I loved the taste. The extra egg yolks and mustard did the trick for me.

But as I was moving my bowls around the counter, my scraper fell against the still-hot electric burner. Oops. That was the real twist for me. Don’t copy that part though. A melted scraper is not in the recipe.

Copyright © 2021 by Susan Manzke, all rights reserved