Spaghetti Casserole

Here's a great Family Casserole that everyone will love. It would be great to take to a Family Gathering, A Church Supper, a Block Party and maybe even a Picnic. This version is Vegetarian but you could make it with Ground Beef. I use Yves Vegetarian Meatless Ground.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan, Sprayed with a Vegetable Cooking Spray.

OPTION:
This can be made in a 9" or 10" Springform Pan. The presentation is nice. I prefer it served this way.


1 lb. of  Dry Spaghetti Noodles
4 TBS Butter, divided
1 1/2 Pounds of Yves Vegetarian Meatless Ground
1/2 C Diced Onion
1/2 C Diced Green Bell Pepper
1 - 8 oz. Can of Tomato Sauce
Salt and Pepper to taste.
8 oz. package of Cream Cheese, softened to room temperature.
1/4 C Sour Cream
8 oz. of Cottage Cheese

Cook Spaghetti according to package directions, Drain well.
Set aside.

In a Skillet on Medium High Heat:
2 TBS Butter
Meatless Ground
Sauté until browned.

Add:
Onion
Bell Pepper
Tomato Sauce
Salt and Pepper to taste.
Cook for 3 minutes, stirring constantly.
Remove from Heat.

In a small Mixing Bowl:
Cream Cheese
Sour Cream
Cottage Cheese
Stir to combine well.

Spoon half of the Spaghetti into the Casserole Pan.
Spread the Cheese Mixture evenly over the Spaghetti.
Top it with Half of the Sauce.
Add Remaining Spaghetti evenly over the Sauce.
Melt remaining 2 TBS of Butter and Drizzle evenly over the Spaghetti.
Spread remaining Sauce evenly over the top.

Cover with Foil.
Bake for 25 minutes.
Remove Foil and continue to Bake for 5 minutes.

Enjoy!
Peace in the Kitchen!

Mixed Mushroom Bread Pudding

I love Bread Puddings, Sweet and Savory. I have several recipes on the Blog. Here's another favorite.
I have a Terra Cotta Bram that I make them in. I like the Rustic look of the Pudding in a Bram.

Mixed Mushroom Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 1/2 Quart Casserole Dish, sprayed well with a Vegetable Cooking Spray or well Buttered.

2 TBS Olive Oil
3 C of Assorted sliced Fresh Wild Mushrooms. (Cremini, Portobello, Chanterelle, Shiitake, Oyster)
Make sure it's a variety.
2 Large Shallots, Diced.
3 Garlic Cloves, minced
1/4 C Dry Sherry
6 C of Day Old Rosemary Bread, cubed.
4 Eggs, beaten
2 C Half and Half
2 C Grated Gruyere Cheese
1 TBS Fresh Chopped Thyme
1 TBS Fresh Chopped Rosemary
1/2 tsp Pepper

In a Skillet on Medium Heat:
Oil, until Hot.
Add:
Mushrooms
Shallots
Garlic
Sauté for 5 minutes.

Slowly Add:
Sherry
Reduce heat to a Simmer and cook until Liquid is reduced.
Transfer to a Large Mixing Bowl. (Large enough to hold all of the Bread Cubes)

Add:
Bread
Toss well by hand to coat everything.

In a Medium Mixing Bowl:
Eggs
Half and Half
Cheese
Thyme
Rosemary
Pepper
Whisk or Stir well.

Pour over the Bread Mixture.
Press Gently with your hands to cover all of the Bread.

Spoon into the Casserole Dish.
Cover with Plastic Wrap and refrigerate for at least 2 hours or overnight. (I like to prepare it the night before I'm planning on serving it)

Bake for 45 - 50 minutes.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Tex - Mex Stuffed Portobello Mushroom Caps

In Texas, we can turn most any entree into a Tex - Mex dinner.
Here's a tasty way to serve Portobello Mushrooms.
This recipe is Vegetarian, however you can make it with ground beef.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan lined with Parchment Paper.

You can buy it already grated.

I buy this and grate it myself.

2 TBS Olive Oil + additional.
1 Medium Onion diced, divided.
1 lb. of Yves Vegetarian Meatless Ground. (Sautéed in Olive Oil until browned. Prep this prior to beginning this recipe and set aside.
2 TBS Tomato Paste
4 TBS of packaged Taco Seasoning
2 TBS Water
8 Large Portobello Mushroom Caps. Clean out the underside to make a well for the filling.
1 C Grated Queso Quesadilla Cheese
Purchased Salsa ( I like Pace or I serve my Homemade Recipe)
Purchased Guacamole (you can also make it Homemade, I included a Recipe at the end)

In a large skillet on medium high heat:
2 TBS Olive Oil until Hot.
2 TBS of Diced Onion.
Sauté for 5 minutes.

Add:
Prepared Meatless Ground.
Tomato Paste
Taco Seasoning
Water
Stir well to combine.
Cook for 5 minutes.
Remove from Heat and Set Aside.

Rub the Mushroom Caps on both sides with additional Olive Oil.
Place them on the Sheet Pan with the Well side Up!
Fill them with the Mixture.
Sprinkle with Cheese.

Bake 15 - 20 minutes.
Transfer to a Serving Platter.
Garnish each one with:
Diced Onion
Guacamole
Salsa

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro, divided
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomatoes
2 tsp Fresh Lime Juice

In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Vintage Amish Cinnamon Pudding Cake

This recipes comes from my vast collection of Amish and Mennonite Cookbooks.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Dish sprayed with a Vegetable Cooking Spray. I brush mine well with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour I start with 1 C of each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs. It's a fool proof cake release mix.

3 1/4 C Brown Sugar, divided
5 TBS Butter, room temperature, divided.
2 1/2 C Ice Water
1 TBS Vanilla
2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
2 1/2 tsp Cinnamon
1 1/4 C Whole Milk
1/2 C Finely Chopped Pecans

In a Saucepan on Medium Heat:
2 1/4 C Brown Sugar
3 TBS Butter
Ice Water
Bring to a boil stirring constantly.
Remove from heat.
Add:
Vanilla, Set Aside to Cool Completely.

In a Large Mixing Bowl:
Flour
Salt
Baking Powder
Cinnamon
Whisk well or Sift together.

In a Small Mixing Bowl:
2 TBS Butter
1 C Brown Sugar
Cream together by hand with a Wooden Spoon.
Add to the Flour Mixture.
Mix well by hand with a Wooden Spoon.

Add:
Milk
Stir to combine well, by hand with a Wooden Spoon.

Spoon the Batter into the Pan.
Smooth evenly with a Silicone Spatula.
Evenly Drizzle the Brown Sugar Mixture over the Batter.
Sprinkle evenly with the Pecans.

Bake for 35 - 40 minutes.

Serve warm with Whipped Cream.

Enjoy!
Peace in the Kitchen!

Rhubarb , My Favorite Rhubarb Recipes

I previously posted several recipes for the Iconic, All American  Dump Cake.
I had never heard of Rhubarb Dump Cake.
I grew up in Michigan and Rhubarb was abundant. My Grandmother made the
best Rhubarb Sauce and poured it over Shortbread Biscuits.
She made the best Strawberry Rhubarb Pie. I've included several of my favorite Rhubarb recipes here.
It doesn't get much easier than this recipe to enjoy Rhubarb Cake.
I found several recipes for this online and I adapted it a bit, without changing the integrity of the original recipe.
I love Rhubarb and I will definitely make this during the summer, maybe for Christmas too.......!

Rhubarb Dump Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan, well greased with Butter,

1 lb. (3-4 cups) Rhubarb cut into 1/4" pieces
1 C Granulated Sugar
1 - (3 oz.) package of Strawberry Jello or Raspberry Jello
1 Box of Yellow Cake Mix
1 C Water
4 TBS Butter, melted

Add the ingredients in the following order without stirring or mixing together:

Spread Rhubarb in bottom of the Pan.
Sprinkle evenly with Sugar.
Sprinkle evenly with Jello.
Sprinkle evenly with Cake Mix.
Drizzle Water over the Mix.
Drizzle evenly with Butter.
Do not stir or mix together.

Bake for 45 minutes.

Serve with Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Here's my favorite recipe for Whipped Cream:

Homemade Whipped Cream:

1 C Heavy Cream

1 tsp Vanilla

1 TBS Confectioner's Sugar.

Whip the Cream in a Stand Mixer with a Whisk Attachment.

Beat to Soft Peak.

Add:

Vanilla

Confectioner's Sugar

Beat to Stiff Peak.

Transfer to a Serving Bowl to serve.

Enjoy!

Peace in the Kitchen!

Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.

Rhubarb Cobbler in Cast Iron

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.

3/4 C Dark Brown Sugar

4 TBS Butter, melted and set aside, divided.

2 Large Eggs, beaten

1/2 C Half and Half

1 tsp Vanilla

1 1/2 C Flour

2 tsp Baking Powder

1 C Granulated Sugar

In a large mixing bowl:

Rhubarb

Brown Sugar

Toss well, set aside.

In a medium mixing bowl:

3 TBS melted Butter

Eggs

Half and Half

Vanilla

Whisk well.

Add:

Flour

Baking Powder

Granulated Sugar

Whisk well until thick and smooth.

Pour into the skillet.

Evenly distribute the Rhubarb over the top.

Drizzle with remaining Butter.

Bake 40 - 45 minutes, until golden brown.

Enjoy!

Peace in the Kitchen!


Rhubarb Muffins:
cinnamon-rhubarb-muffins.aspx
I am posting the link to give full credit for this recipe and so you can see the photograph of the final product.


Here's a new recipe that is more contemporary than the Rhubarb recipe that are typically considered vintage.   This recipe has been adapted from a recipe shared by Midge on Food52.

These are Rhubarb Scones that are served with Strawberry Jam, doesn't that sound incredible

Rhubarb Scones :

3 stalks of fresh Rhubarb , sliced 1/4".

2 1/2 C flour

1 TBS baking powder

1/2 tsp salt

8 TBS cold butter, cubed.

1/2 C vanilla sugar ( I make my own and always have it available for my baking needs)

2/3 - 3/4 C heavy cream

Preheat the oven to 425 degrees.

In a small bowl:

Toss Rhubarb with 3 TBS of the Vanilla Sugar.

In the bowl of a Food Processor, sift:

flour

baking powder

salt

Cut in the butter by pulsing the Processor until the size of small peas form.

Pulse in 1/4 C of the Vanilla Sugar.

Pulse in the Rhubarb.

Slowly add the Heavy Cream until a soft dough forms. You may not need all of the cream.

Transfer the dough to a floured surface.

Divide the dough in half.

Flatten each half into a 6" disc.

Cut each into 6 - 8 wedges.

Sprinkle with remaining Vanilla Sugar.

Bake at 425 degrees on a Parchment Paper lined sheet pan for 20 minutes.

Serve with Strawberry Jam.

Enjoy!
Peace in the Kitchen!

This recipe is adapted from :

Rustic Fruit Desserts by Cory Schreiber & Julie Richardson

I discovered this recipe on a blog that I follow: Food52

Typically a Buckle is baked in a Casserole Dish. I like the fact that this one is made in a Cake Pan.

I love anything that is "Rustic" and this is a Rustic Dessert.

Rhubarb Buckle with Ginger Crumble:

Here's what you'll need:

Preheat the oven to 350 degrees.

1 - 9" Round Pie Pan brushed well with Butter.

Ginger Crumb Topping:

1/3 C Granulated Sugar

1/4 C Flour

1/4 C Finely Chopped Candied Ginger

2 TBS Butter, melted.

Cake:

1 3/4 C Flour

1 tsp Baking Powder

1 tsp Dried Ginger

1/2 tsp Baking Soda

1/2 tsp Sea Salt

12 TBS Butter, softened

1 C Granulated Sugar

2 Eggs

3/4 C  Buttermilk, room temperature

1 pound of Rhubarb, Thinly sliced. (4 C)

Topping:

In a small mixing bowl:

Sugar

Flour

Ginger

Mix well by hand.

Add:

Melted Butter

Stir to combine well.

Cover with Plastic Wrap and put it in the Freezer.

Cake Batter:

In a large mixing bowl:

Flour

Baking Powder

Ginger

Baking Soda

Salt

Whisk well.

In a Stand Mixer with a Paddle Attachment:

Butter

Sugar

Beat on Medium Speed until Light and Fluffy. (3 - 5 minutes)

Add:

Eggs, one at a time.

Mix until completely incorporated.

Add:

Flour in Three Additions, alternating with Buttermilk in Two Additional.

Begin and End with Dry Ingredients.

Gently Fold in the Rhubarb by hand.

Spread the Batter into the Pan.

Sprinkle the Top evenly with the Crumble.

Bake 45 - 50 minutes, until Golden Brown.

Enjoy!

Peace in the Kitchen!

It's time for another one of my recipes from the Best of the Best book that I've collected since 1975.

I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.

We visited family in Kansas one summer and Rhubarb grows well in Kansas.

I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.

Well, that never hapened. We really can't grow it here.

I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!

2 C sliced Rhubarb

1/2 C Water

1/2 C Sugar

1 (3 oz.) box of Strawberry Jello

1/2 C Cold Water

1 C Whipped Cream or Cool Whip

Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes

Add the Jello, stirring until completely dissolved

Remove from heat add the Cold Water

Chill until slightly thickened

Whip the mixture

Add the Whipped Topping and Refrigerate

Enjoy!

Peace in the Kitchen!

This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

Rhubarb Crisp

Mix:

3 C Rhubarb, cut into small pieces

1 Egg, beaten

1/4 tsp Mace (Nutmeg)

3/4 C Sugar

2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter

1/3C Brown Sugar

2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.

Cut the Butter into pieces.

Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

Enjoy!

Peace in the Kitchen!

Rhubarb Crunch

1 C Flour, sifted

3/4 C Uncooked Oats

1 C Packed Brown Sugar

1/2 C Butter, melted

1 tsp Cinnamon

4 C diced Rhubarb

1 C Sugar

2 TBS Cornstarch

1 C Water

1 tsp Vanilla

Mix  together:

Flour

Oats

Brown Sugar

Cinnamon

Butter

Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)

Add the Rhubarb mixture

Combine, in a saucepan

Sugar

Cornstarch

Water

Vanilla

Cook this mixture until thick and clear

Pour over the Rhubarb

Top with the remaining crumb mixture

Bake at 350 degrees for 1 hour

Enjoy!

Peace in the Kitchen!

This recipe is also from my Best of the Best recipe book.

I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:

1/2 C Butter

1/4 C Sugar

1 tsp Vanilla

1/2 tsp Salt

1 C Flour

3/4 C Rolled Oats

Filling:

1 C Sugar

2 TBS Flour

1/8 tsp Salt

2 Egg Yolks, beaten

3 C diced Rhubarb

Meringue:

3 Egg Whites

1/3 C Sugar

1/8 tsp Salt

1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:

Butter

Sugar

Vanilla

Salt

Mix in the Flour and Oats

When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:

Sugar

Flour

Salt

Combine Rhubarb and enough water to cover the Rhubarb in a saucepan

Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil

Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture

Allow to simmer 1 minute

Pour the mixture into the Crust

Bake at 375 degrees for 25 minutes

Meringue:

In a Stand Mixer or with a Hand Mixer:

Combine Egg Whites and Salt , beat until soft peak form.

Gradually add the Sugar and continue to beat until stiff peaks form

Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!

Peace in the Kitchen!

 My Grandmother's Rhubarb Sauce:

4 C Rhubarb, diced

4 C Sugar

Combine in a saucepan and boil for 12 minutes without any water, stirring often

Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 

Pour into Jelly glasses and seal with paraffin wax

Enjoy!

Peace in the Kitchen!

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!

I found this in a vintage Mennonite Recipe Book.

Rhubarb Dessert:

Place 5 C cut up rhubarb in the bottom of a buttered 9"X13" casserole .

Over the rhubarb, sprinkle 1 C Sugar and 1 6oz. box of strawberry jello.

Top with 3 C miniature marshmallows.

Mix a white cake mix according to package directions and pour the batter over the rhubarb mixture.

Bake at 350 degrees for 1 1/2 hours.

Do not frost.

Enjoy!

Peace in the Kitchen!

Rhubarb Strawberry Cobbler

Here's what you'll need:

Preheat the oven to 375 degrees

1 - 10" Cast Iron Skillet

1 C Sugar

3 TBS Flour

3 C sliced Strawberries

3 C diced Rhubarb

Mix together in a large bowl

Pour into the skillet.

In another bowl, mix together with a pastry blender:

1 1/2 C Flour

1 C Brown Sugar

16 TBS (2 Sticks) Butter

1 C Rolled Oats

Crumble this mixture on top of the fruit.

Bake at 375 degrees for 45 minutes.

Enjoy!

Peace in the Kitchen!

I recently discovered Flatbush Farm & Bar (N) in New York City.

I love recipes from Pubs , Bistros and Bars!

If you haven't seen my recipe for Union Square's Cafe Bar Nuts, check it out. It's another great Bistro, Pub recipe.

I love their concept of farm fresh and organic foods. They have some amazing items on their menu. The first recipe that I discovered was their Baked Artichoke Dip, and then I found this one for Rhubarb Rice Pudding. This recipe has two of my favorite things.... Rice Pudding and Rhubarb!

When I have a chance I'll post the Baked Artichoke Dip.

Chef Stephen Browning of Flatbush Farm – Brooklyn, New York

INGREDIENTS Rhubarb Base: 1 pound rhubarb, chopped ¼ cup sugar 1 cup red wine Pudding: 236 grams rice 2 quarts milk, plus more as needed 225 grams sugar 3 vanilla beans, split and scraped 4 egg yolks To Assemble and Serve: Vanilla sugar METHOD For the Rhubarb Base: Heat a rondeau pan over medium heat. Add the rhubarb, sugar, and wine, and cook down until almost dry. Allow the rhubarb mixture to cool and refrigerate. When the mixture has chilled, spread evenly in the base of each ramekin. For the Pudding: In a large pot, cook the rice, milk, sugar, and vanilla beans until the rice is cooked through and creamy. Temper the eggs with warm milk and fold into the rice pudding. To Assemble and Serve:Pour the rice pudding into the prepared ramekins over the rhubarb mixture. Generously sprinkle each ramekin with vanilla sugar and bake at 350°F until warm. Remove from the oven and use a chef’s torch to brown the sugar on top. Allow to sit for about 5 minutes before serving. Enjoy! Peace in the Kitchen! One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Cake. Peach Rhubarb Cornmeal Cake Here's what you'll need: Preheat the oven to 350 degrees. 1 - 9" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs. Heavy Duty Aluminum Foil: Tightly wrap the bottom and sides of the pan to seal the juices in as the cake bakes. 2 C of 1/4" ripe Peach slices. (3 - 4 Peaches) 1 1/2 C of 1/4" pieces of Rhubarb 1 tsp Lemon Juice 1 C Granulated Sugar, divided 8 TBS Butter, room temperature 1 1/3 C Flour 1/2 C Cornmeal 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1/3 C Dark Brown Sugar 3 Large Eggs, room temperature 1/3 C Orange Juice (freshly squeezed) 1 TBS Pure Vanilla In a large mixing bowl: Peaches Rhubarb Lemon Juice 1/4 C Granulated Sugar Gently toss to coat well and set aside for at least 5 minutes. Stir occasionally. In a large mixing bowl: Flour Cornmeal Baking Powder Salt Whisk well and set aside. In a Stand Mixer  on medium speed,with a paddle attachment: Butter Brown Sugar Remaining Granulated Sugar Beat 5 minutes. Add: Eggs Beat until fully incorporated. Add: Orange Juice Mix just until combined well, at least 1 minute. Reduce to low speed and gradually add the Flour mixture. Mix just until incorporated, so not over mix. Arrange the Peach slices in the bottom of the pan. Arrange the Rhubarb over the peaches. Evenly distribute all of the juice in the pan. Spoon the batter evenly over the fruit. Bake for 35 - 45 minutes. The top should be golden brown and a tooth pick in the center should come out clean. Remove the pan to a rack for 10 minutes. Release the Pan from the bottom. Invert the cake onto a serving platter and allow to cool completely. Garnish each serving with Whipped Cream or Vanilla Ice Cream. Enjoy! Peace in the Kitchen! Rhubarb Brown Betty: 1 C plain white bread crumbs 1/4 C packed brown sugar 2/3 C white granulated sugar + 1C 2 1/2 tsp cinnamon 1/2 tsp allspice 1/4 tsp ginger a pinch of cloves 4 C  (1" pieces of diced rhubarb) zest of one lemon 1 tsp lemon juice 1/2 C sliced almonds 4 TBS cold butter, cut into pieces + more for the skillet Whisk together in a small bowl: bread crumbs brown sugar 1/4 C granulated sugar cinnamon allspice ginger clove In another bowl: Toss rhubarb with remaining 2/3 C granulated sugar, lemon zest and lemon juice Butter an 8"x8" baking dish Sprinkle 3 TBS of the bread crumb mixture in the baking dish Top with rhubarb Sprinkle with remaining crumbs Top with almonds Dot with butter Bake at 350 degrees for 15 - 20 minutes Cool slightly Serve with whipped cream or vanilla ice cream Enjoy! Peace in the Kitchen!

Easy Biscuits

Easy Biscuits

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 8" X 8" Cake Pan lined with Parchment Paper, hanging 1" over 2 sides and well buttered, or a Silicone baking sheet hanging over the side.
1 Sheet Pan
Melted Butter, set aside.
Additional Flour, (1C)
Butter, Maple Syrup or Gravy to serve with them.

In a Large Mixing Bowl:
2 1/3 C Self Rising Flour
8 tsp Sugar
Whisk well.

8 TBS Frozen Butter  (1 whole stick)  Grated on a Box Grater. ( Grate it directly into the bowl).
Stir gently with a Wooden Spoon to Coat all of the Butter.

Add:
1 1/3 C Buttermilk
Gently stir just to combine. (don't over mix the dough)

On the Sheet Pan:
Add additional 1C of Flour and shake it to distribute evenly just to cover the pan.

Use a Wooden Spoon or a Silicone Spatula and scoop even sized
portions of the Dough onto the Sheet Pan. Remember that you'll need 16 portions. (only place 6 portions at a time on the Sheet Pan.)
Avoid having them touch each other.
Gently shake the pan.

Pick up the Biscuits, one at a time and gently toss them back and forth in the palm of your hand. (have your hands floured)
Place them in the Pan, close together so they touch each other.
You should be able to get 16 Biscuits in the Pan.  (4 X 4 rows)

Bake 25 minutes.
After 25 minutes, brush with  reserved Melted Butter.
Return to Bake for an additional 5 minutes.
They should become Golden Brown.

Remove the Pan, lift the Parchment Paper, transfer it to a Flat Surface.
Break the Biscuits apart.
Serve hot with Butter, Maple Syrup, or Gravy.

Enjoy!
Peace in the Kitchen!

Angel Food Cake with Pudding and Fruit Filling

Angel Food Cake with Pudding and Fruit Filling:

This is an easy, delicious dessert. It's great for a family gathering, church supper, block party or summer picnic. There are a number of variations you can make.

Here's the Basic Recipe made with a Lemon and Blueberry Filling.  I've included Options at the end of this recipe along with my favorite Pastry Cream Recipe.

Here's what you'll need:

1 - 10" Angel Food Cake sliced into 3 equal layers.
1 - 3.4 oz. of Lemon Flavored Jello Instant Pudding Mix
2 tsp Lemon zest
1 C Whole Milk
1 - 8 oz. Container of Frozen Cool Whip, thawed.
1 1/2 C Fresh Blueberries

In a Large Mixing Bowl with an electric hand mixer:
Pudding Mix
Lemon Zest
Milk
Beat for 2 minutes until well combined.

Fold in Cool Whip by hand with a Silicone Spatula or Wooden Spoon.
Cover with Plastic Wrap and refrigerate 15 minutes until thickened.

Fold in 1 C of the Blueberries, gently, by hand.

Transfer the bottom layer of the cake to a large serving platter.
Spread with 1/3 of the filling.
Top with the middle layer and repeat with filling.
Add the top layer and repeat with the remaining filling.

Refrigerate the Cake for 1 hour.

Just prior to serving, top with remaining Fresh Blueberries.

OPTIONS:
Make my Pastry Cream with added Fresh Raspberries.
Make my Pastry Cream with any Canned Fruit Pie Filling.
Substitute Orange Zest if using Apple Pie Filling.
I also use Lime Zest with Blueberries.

This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!