Rhubarb Swirls

Here's another vintage Rhubarb recipe.
Maybe all Rhubarb recipes are vintage.

I need to create a new recipe that's current.
I may be the only one that likes Rhubarb.
I hope that others will try some Rhubarb recipes.

Rhubarb Swirls:

1 C plus 8 TBS Sugar, divided
1/2 C Cranberry Juice Cocktail
1/4 C Water
3 1/2 C Rhubarb , cut into 1/2" pieces
2 C Biscuit Mix
1/2 tsp Nutmeg
1 TBS Vegetable Oil
1/3 - 1/3 C Milk
3 TBS Butter, softened, divided


In a saucepan, combine:
1 C Sugar
Cranberry Juice Cocktail
Water
Bring to a boil and boil for 1 minute
Set aside to cool

Butter an 8" square casserole dish greased with 1 TBS softened Butter

In a mixing bowl, combine:
Biscuit Mix
2 TBS Sugar
Nutmeg

Add Oil and Milk to the Biscuit Mixture to create a dough.
Knead lightly on a floured surface.

Roll into a 9" square
Spread with remaining Butter
Cover with remaining Rhubarb and 4 TBS Sugar
Roll it into a Jelly Roll, seal the edges, cut into 9 slices

Place the slices over the Rhubarb. 3X3
Pour the Cranberry Syrup over the Rolls and sprinkle with 2 TBS Sugar

Bake in a 425 degree oven for  25 to 30 minutes.
Serve warm

Enjoy!
Peace in the Kitchen!

Marshmallow Cinnamon Buns....... far out man!

My latest kick.....

As soon as you can handle them ( don't let them cool completely) run a paring knife around the buns to release them. Remove them with a spoon. They begin to caramelize and difficult to release.

Researching these buns has led me to create a Best of the Best recipe.

I put these in the category with those crazy American recipes that everyone says..... can I have that recipe?
It's another Muffin Tin Recipe.

Marshmallow Cinnamon Buns:

Pre heat the oven to 375 degrees

2 tubes of Crescent Rolls , separated
3/4 of a stick of butter ( 6 TBS) , melted in a small bowl
1/2 C of Sugar mixed with 2 TBS of Cinnamon, in a small bowl
1 bag of 16 regular size Marshmallows
Non Stick Vegetable Spray
Muffin Tin
Baking Sheet

Using a Fork, dip each Marshmallow in melted butter and then coat completely in the Cinnamon/Sugar .
Put the Marshmallow on 1 Crescent roll and seal completely ( make sure all edges are sealed well)
Place the bun in the Muffin Tin that's been sprayed with the non stick Vegetable Spray.

Repeat with all of the Marshmallows.

Brush the tops completely with additional Butter and sprinkle with additional Cinnamon/Sugar

Place the pan on a baking sheet and bake for 12 - 14 minutes. ( placing the muffin tin on a cookie sheet is very important) No matter how well you seal them, some will pop open!

I can't say that these are beneficial to any one's health so eat with caution!

They look like they're a mess, but they taste great!

Enjoy!
Peace in the Kitchen!

Crinkle Cookies

The following recipe comes from Simply Southern at Heart. It's a blog that I follow.
In researching Crinkle Cookies, I've discovered that they can be made in just about any flavor to please any palate. Here are just a few other flavors:

Chocolate
Red Velvet
Espresso
Molasses
Ginger
Hazelnut
Lime
Orange

Lemon Crinkle Cookies

Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

Enjoy!
Peace in the Kitchen!

Goat Cheese, Pistachio and Prune Cake

After watching Rachel Khoo on her show The Little Paris Kitchen I knew I had to give this savory cake a try.

Goat Cheese, Pistachio, and Prune Cake

• 1 c flour
• 5-1/2 oz goat cheese, cut into small pieces
• 3-1/2 oz prunes, roughly chopped
• 2-3/4 oz pistachios, roughly chopped
• 3 tsp baking powder
• 4 eggs
• 1/2 c + 2 tbsp olive oil
• 1/2 c milk
• 1/4 c plain yogurt
• 1 tsp salt
• pinch freshly ground pepper

1  |  Preheat the oven to 350 degrees and line a loaf pan with parchment paper.

2  |  In a bowl, mix together the flour, cheese, prunes, nuts, and baking powder.

3  |  In a separate bowl, whisk the eggs until fluffy and pale in color. Then gradually whisk in the oil, milk, and yogurt. Add the salt and black pepper. Fold the flour mixture into the whisked eggs. Try not to over-beat as this will make the end result tough (it’s better to under-mix). Pour into the pan.

4  |  Bake until a metal skewer inserted into the center comes out clean, 30-40 minutes. Leave to cool in the tin.

I watched Rachel make this on her cooking show and I was very intrigued.

There are so many components to this cake that I really like.

I'll eventually get around to making it and I'll post pictures of it.

Until then:

Enjoy!

Peace in the Kitchen!

thelittlepariskitchen

Creamy Rice Pudding

Creamy Rice Pudding

4 cups milk
1/2 cup of short grain rice, it is preferred for this kind of pudding
1/8 teaspoon salt
1 egg
1/3 cup sugar
1 teaspoon vanilla extract
a sprinkle of raisins is optional
Bring milk, rice and salt to a boil using medium heat. (Very important or you will scorch the milk and burn the pudding)
Bring to a boil, stirring almost constantly. Be patient this takes a few minutes.
Reduce the heat and simmer for 30 minutes. (Add raisins at this time if using).
In a separate bowl, mix the egg, sugar and vanilla.
Take about 1/2 of cooked rice and whisk it into the egg mixture slowly.
Stir the rice and egg mixture into the remaining rice and cook for 2-3 minutes.
Serve warm or cooled completely. Each person can sprinkle cinnamon if desired.
If you are cooling it completely, cover the pudding with a plastic wrap so it will not form a skin over it.

Source: Mennonite Girls Can Cook

I am re posting this recipe because I absolutely love Rice Pudding.

Enjoy!

Peace in the Kitchen!

A Busy Week !

I've had a very busy week and haven't had time to post any new recipes.
I'll get back to it this weekend.
Until then, I want to thank everyone that follows the blog, I appreciate it.

I need to come up with a new category to research and post.
I still have so many recipes from Aunt Faye and my family that I want to write about.

We're going to the Mennonite Relief Sale  in April, I think it's in two weeks.
I'll definitely return to the cookbook booth as soon as we get there and I'll have a lot of new recipes and stories to post.

Until then,
Enjoy!
Peace in the Kitchen!

Aebleskivers

These are like little doughnuts without the fat.
Scandinavian, Dutch pancakes traditionally filled with Apples while cooking.

Eggs made in the Aebleskiver Pan.
I add a bit of butter to each Well and
Brush the melted butter to coat it.
There's usually more Egg White so as they begin to cook,
I push the Whites back with a Silicone Brush.
I flip them with the Brush and a Spoon to create the Ball.
You can Make them Runny or cook longer for a fully cooked Yolk.

They can also be filled with :
A Piece of Chocolate
Lemon Curd
Fruit Jam
Peanut Butter
Nutella
Fruit Pie Filling

They can be filled as they're cooking or split and filled after cooking.
They can simply be buttered and topped with Maple Syrup.
They are very versatile and can be personalized for each guest.
I also use the pan to make Eggs,  placed on top of English Muffins.

You need a special Aeblelskiver pan. They were originally made of Cast Iron and are now available in a non stick pan sold at specialty kitchen stores.
I happen to own both.
The have seven round wells that create the circular pancake when cooked on the stovetop.
They are turned with a wooden skewer to create the ball.


Aebelskiver Batter:

1 1/2 C Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
2 Eggs, beaten
1 C Sour Cream
1/2 C Buttermilk or Milk
Butter
Your choice of fillings.


Sift, in a large bowl:
Flour
Baking Powder
Baking Soda
Salt

In a smaller bowl, whisk together:
Eggs
Sour Cream
Milk

Add wet ingredients to dry ingredients and beat by hand or with an electric mixer until smooth.
It makes a Crepe textured batter.

Heat the pan over Medium heat and place a bit of butter in each well.
Coat the well with a brush.

At this stage you can either fill each well 1/2 full, fill with a filling, top with additional batter and finish cooking. You can also fill each well completely with batter, cook completely and wait until served to split them open and fill.

They will cook 1/2 way and then turn them with a wooden skewer or spoon to cook completely.
They should be golden brown on each side.

Enjoy!
Peace in the Kitchen!

These are the Eggs I make
in the Aebleskiver Pan.!