So sorry about your knee, Teresa. Mine are in a state of rebellion, too. Just sore from garden work, though. Hope yours gets all better soon. Had burgers on the grill w/ King Arthur home-made buns, stir-fried green beans and strawberry Jello w/ bananas on Sunday. Yesterday, marinated grilled chicken, chili bean salad, garlic smashed potatoes & Home-made dinner rolls. I tried a new marinade recipe (mustard & balsamic vinegar) that turned out really good & the rolls were made from a recipe I got here on the Cooking Forum. I think it is Lindac's recipe. Anyway, they were delicious. DSII ate one chicken leg and 4 dinner rolls plus more during the night...there's only one roll left this morning (plus a pan of eight that I put in the freezer.) And, yes, it was too darned hot to be baking bread but had to fire up the oven for the smashed potatoes and had some sweet potatoes that needed to be baked. Good luck with your surgery, Annie. Linkee to recipe for anyone interested. Here is a link that might be useful: Marinated Chicken recipe

So pleased the bread was a hit. To me, it is the best cause it is so moist. I made a fudge pie and this recipe is sooooo close to the receipt except it has peanut butter in it. Think I would leave off the topping and just eat it with vanilla ice cream on top. Peanut butter fudge pie 9" pie shell 1/2 cup butter 1/4 cup creamy peanut butter 1/2 cup cocoa powder 2 cups sugar 4 eggs 1-1/4 cups flour 1/2 tsp. baking powder 1 tsp. vanilla 1/4 cup peanut butter 1 cup semisweet chocolate chips 1/2 cup whipping cream 2 Tbsp. peanut butter 3 Tbsp. powdered sugar Preparation: Preheat oven to 350 degrees F. Make pie crust and set aside. In heavy saucepan, melt butter and 1/4 cup peanut butter with cocoa powder over medium heat. Add sugar and beat until combined. Remove pan from heat and stir in eggs. Add flour and baking powder and mix well. Pour chocolate mixture into pie shell. Bake at 350 degrees F for 40-50 minutes or until pie filling is set when pie is lightly shaken, and crust is golden brown. Cool completely on wire rack. ***I think I would leave off the below topping. In small saucepan, melt 1/4 cup peanut butter with chocolate chips over low heat and stir until smooth. Pour over pie; let stand until set. In small bowl, combine whipping cream with 2 Tbsp. peanut butter and powdered sugar; beat until stiff peaks form. Top pie slices with whipped cream mixture. Serves 10-12

I'm sure both of them are best the day they're made, but it's just personal preference as to which recipe you use. My crisp is my all-time favorite because it's more "rhubarb purist", as it has much less base/flour mixture ingredients in it, as well as a lot less sugar. Another idea for your luncheon is to make a rhubarb (or rhubarb-strawberry) sauce and serve it over the hot milk cake with whipped cream, like a rhubarb strawberry shortcake . . . I've done that before and it's great ~ and can be done ahead of time with no problem, as all the ingredients will be fine made the day before.

recipe sounds wonderful. I am thinking about using this recipe for Christmas. We normally prepare and take to my mothers home. Just wondering could I cook it the day before, and reheat in the oven before our dinner.