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| SUN LAKES LIFESTYLES | APRIL 2023 | 47 Happy Cookers "A chef must think like a scientist, organize like an accountant, plate like an artist, and look like a grandmother." ~ Anonymous The Happy Cookers meeting is held in the South Clubhouse on the fourth Friday of the month This month's meeting is April 28, from 11 am to 12 noon. The program will be: food safety, handling and preparation. The guest speaker will be Marilyn Forhane, who spent many years as a Food Safety Specialist where she traversed the country teaching Food Safety classes to adults. Some of her main clients were Albertsons, Trader Joe's, Vons, and In 'N Out Burger. She performed many inspections of Food Safety Facilities in conjunction with the various County Boards of Health. Please join us for what should be a very informative meeting. Spring is here, daffodils and all, and I am curious about what's cooking in April? How about rhubarb? This was a favorite of mine growing up and I think you might like it. Don't turn your nose up before you give it a try in this recipe… Nuts on the Run sales are in the Main Clubhouse Lobby on Tues., April 11, Wed., April 12, and Thurs., April 13. Watch for postings of times. If you love to cook, or just love to eat, this is the club for you! Cooking with love provides food for the soul… happy cooking. For info., contact President- Pat Coie at (909) 262-5005. For information on membership, contact Barbara Elness at (407) 432-8363 or barbed1951@aol. com. ~ Publicity, Raelene Kretchman RASPBERRY RHUBARB ALMOND BARS Crust: 1 Cup blanched almond flour 2 tablespoons tapioca flour 2 tablespoons coconut sugar 1/8 teaspoon salt 2 tablespoons coconut oil melted Topping: ¾ Cup unsalted raw almonds 1 tablespoon tapioca flour ¼ teaspoon of kosher salt 1/3 cup coconut sugar 5 tablespoons coconut oil (solid) 1 large egg 1 teaspoon vanilla 1 cup chopped rhubarb cut into 1" slices 1 cup fresh raspberries 1 teaspoon lemon zest 1 tablespoon lemon juice Instructions: Preheat oven to 350° and line an 8" x 8" square pan with parchment paper, grease with nonstick cooking spray. In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, salt, and melted coconut oil until fully combined; then press the crust evenly in the pan. In your food processor or blender, grind the almonds, tapioca flour, salt and coconut sugar to a powder. Add the coconut oil and process until no longer visible. Add the egg and vanilla, blending until fully incorporated, making a smooth paste. Spread the filling over the almond crust. Toss the fruit with the lemon zest and juice, and evenly spread over the almond paste. Bake for 40 minutes, or until a toothpick in the center comes out clean. Let cool completely then cut into squares and enjoy. Bon appetit.

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