Granny's gone and done it again

[twisted-acres-farm]

Tmi.
Sorry you are back to losing Yaks! Do you think it was due to predators?

possibly the little one but NOT the others.

 

[twisted-acres-farm]

I wonder if Italian medical personal call IV's -- fours

 

[LTAY1946]

Larry is this why you're in charge of watering instead of the mrs. ?

View attachment 3815364

She is a nurse but my sprinkler has a greater range.

 

[twisted-acres-farm]

THIS I am going to make, soon, will let you all know how it tastes. Not sure why you couldn't just ues a graham cracker crust instead tho.

Rhubarb Cheesecake Squares
Dive into the delightful combination of creamy cheesecake and tangy rhubarb with these Rhubarb Cheesecake Squares, topped with a crunchy crumble. A perfect treat that balances sweet and tangy flavors!
Ingredients:
For the Rhubarb Layer:
5 cups chopped rhubarb
3/4 cup sugar
1 tablespoon water
3 teaspoons cornstarch
For the Cheesecake Layer:
16 oz (two 8 oz bricks) cream cheese, room temperature
1/2 cup icing sugar
1 egg
For the Crust/Crumb Layers:
1 cup butter
1 3/4 cups flour
1 cup oats
3/4 cup brown sugar
Pinch of salt
1/2 cup chopped walnuts
Directions:
Preheat and Prepare:
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
Make the Rhubarb Layer:
In a saucepan over medium heat, cook the rhubarb, sugar, and water for about 8 minutes. Stir in the cornstarch and continue to cook for 2 more minutes until thickened. Set aside to cool.
Prepare the Cheesecake Layer:
In a mixing bowl, beat together the cream cheese, icing sugar, and egg until smooth. Set aside.
Prepare the Crust:
In a separate bowl, combine the butter, flour, oats, brown sugar, and salt until the mixture is crumbly. Press half of the crust mixture into the prepared pan. Combine the remaining crust mixture with the chopped walnuts.
Assemble the Squares:
Layer the cheesecake mixture over the crust. Follow with the cooled rhubarb mixture. Sprinkle the remaining crust and walnut mixture over the top and gently press down.
Bake:
Bake in the preheated oven for about 30 minutes, or until the top is golden and the filling is set.
Cool and Serve:
Allow the squares to cool completely in the pan before slicing into squares.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Estimated 350 kcal per serving
Servings: 12
These Rhubarb Cheesecake Squares are not only a delicious dessert but also a visually appealing treat that's sure to impress at any gathering.

 

[troyer]

What keeps a sheep up at night?

Shear terror!

 

[twisted-acres-farm]

THIS I am going to make, soon, will let you all know how it tastes. Not sure why you couldn't just ues a graham cracker crust instead tho.

View attachment 3815367

Rhubarb Cheesecake Squares
Dive into the delightful combination of creamy cheesecake and tangy rhubarb with these Rhubarb Cheesecake Squares, topped with a crunchy crumble. A perfect treat that balances sweet and tangy flavors!
Ingredients:
For the Rhubarb Layer:
5 cups chopped rhubarb
3/4 cup sugar
1 tablespoon water
3 teaspoons cornstarch
For the Cheesecake Layer:
16 oz (two 8 oz bricks) cream cheese, room temperature
1/2 cup icing sugar
1 egg
For the Crust/Crumb Layers:
1 cup butter
1 3/4 cups flour
1 cup oats
3/4 cup brown sugar
Pinch of salt
1/2 cup chopped walnuts
Directions:
Preheat and Prepare:
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
Make the Rhubarb Layer:
In a saucepan over medium heat, cook the rhubarb, sugar, and water for about 8 minutes. Stir in the cornstarch and continue to cook for 2 more minutes until thickened. Set aside to cool.
Prepare the Cheesecake Layer:
In a mixing bowl, beat together the cream cheese, icing sugar, and egg until smooth. Set aside.
Prepare the Crust:
In a separate bowl, combine the butter, flour, oats, brown sugar, and salt until the mixture is crumbly. Press half of the crust mixture into the prepared pan. Combine the remaining crust mixture with the chopped walnuts.
Assemble the Squares:
Layer the cheesecake mixture over the crust. Follow with the cooled rhubarb mixture. Sprinkle the remaining crust and walnut mixture over the top and gently press down.
Bake:
Bake in the preheated oven for about 30 minutes, or until the top is golden and the filling is set.
Cool and Serve:
Allow the squares to cool completely in the pan before slicing into squares.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Calories: Estimated 350 kcal per serving
Servings: 12
These Rhubarb Cheesecake Squares are not only a delicious dessert but also a visually appealing treat that's sure to impress at any gathering.

good sized pieces if your only getting 12 out of that size pan

 

[twisted-acres-farm]

Shear terror!

OMG. that's a wooly one.

Going to have to try and remember it as I have a sheep shearer stay here quite often

 

[troyer]

Because it saw the ocean's bottom.

Bingo!

 

[twisted-acres-farm]

She is a nurse but my sprinkler has a greater range.

braggart

 

[troyer]

What do you call a tree that tells you to have a nice day?

What?