Black Bean and Sweet Potato Taquitos

Surprisingly enough, I just received this recipe from a friend in Sweden. I really like this one. We eat a lot of Taquitos in Texas but not many of them are Vegetarian. This recipe is perfect for The Hippy in the Kitchen.

I'm simply posting a link to the recipe to give credit to them and to allow you to see the photograph of the final product.

Thank you Yvonne for sharing this one with me!

In addition to the suggested toppings, we would serve them with my Homemade Salsa (or your favorite Salsa), Chopped Green Onions and Guacamole.


http://www.findingvegan.com/black-bean-and-sweet-potato-taquitos/


Enjoy!
Peace in the Kitchen!

Blueberries

I grew up in Michigan. It's known for Cherries, but we also had abundant Blueberries and Apple Orchards.

Blueberry Coffee Bread

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Traditional sized 9" Loaf 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.

4 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 Eggs
1 C Whole Milk
2 C Flour
2 tsp Baking Powder
2 C Fresh Blueberries

In a large mixing bowl with a hand mixer:
Butter
Sugar
Beat for 3 minutes until creamy smooth.

Add:
Eggs
Milk
Mix to combine well.

Add:
Flour
Baking Powder
Mix until just combined.
Gently fold in Blueberries by hand.

Spoon Batter into the Pan.
Bake 60 - 70 minutes, until Golden Brown.

Remove Pan to a Rack to Cool Completely.

Enjoy!
Peace in the Kitchen!


Here's another Best of the Best. I make it with Cranberries for Thanksgiving Dinner.
You can use any combination of berries. Raspberries are delicious too.
Cherries make a great Tex/French version of a Clafouti!
I also make it with Blackberries alone! It's very versatile.

375 degree oven, preheated
10" cast iron skillet


Blueberry/Blackberry Cornmeal Cake in a Cast Iron Skillet.

1 1/4 C all purpose flour
1/2 C yellow cornmeal
2 tsp baking powder
1 tsp salt
1 C + 2TBS sugar, for the batter
1/4 C sugar, for the topping
1/2 C buttermilk
2 eggs
7 TBS butter, melted + 1 TBS for the skillet
5.6 ounces each of blueberries and blackberries

In a small bowl whisk together:
flour
cornmeal
baking powder
salt and 1C + 2 TBS sugar

In a separate bowl,whisk together:
buttermilk
eggs
melted butter

Pour wet ingredients over dry and whisk to combine well.

Melt the 1 TBS of butter in the skillet , in the preheated oven and coat evenly.
Pour in the batter , sprinkle the top with berries.
Sprinkle the berries with the 1/4C sugar.
Bake for 45 minutes.


Here's an option using fresh figs:
8 oz. of fresh figs, stemmed and sliced in half.
Make the cake according to the directions above, substituting the figs for the berries and spread them out evenly on top of the batter, cut side up. Sprinkle with sugar and bake as directed above.



Enjoy!
Peace in the Kitchen!
T!


Summer is coming!
Warmer weather
Cool Evenings
Blue Skies
Green Grass
Cool Breezes
Backyard Picnics
Picnics at the Lake
Berry Picking

These are all things that I remember from my childhood in Michigan.
I wrote about American Picnics and I should have included this recipe.

I decided to keep it separate so it would make it special.

Summer Berry Bundt Cake:

5 Eggs
1 2/3 C Sugar
1 1/4 C Butter, room temperature, cut into pieces.
2 TBS Kirsch or any Fruit Liqueur
2 1/2 C Flour
1 tsp Baking Powder
a pinch of Salt
1 1/2 C Fresh Raspberries
1 1/2 C Fresh Blueberries or Blackberries ( or a combination of all three)
Powdered Sugar for presentation

Prepare a 9" Bundt Pan ( I use my Pan Release Recipe posted here on the blog under Hints and Tips)
I use a Bundt Pan with a simple design. This cake doesn't require a fancy design.

In a large bowl with a Hand Mixer, blend:
Eggs
Sugar
Add Butter and Liqueur and beat until creamy
Add Flour ( reserving 2 TBS for the Berries)
Baking Powder
Salt
Beat until well incorporated.

In a separate bowl, combine:
Berries with the 2 TBS of reserved Flour
Toss to coat well
Gently fold the Berries into the Batter

Pour the Batter into the prepared pan
Bake at 325 degrees about 60 minutes or until a skewer comes out clean.
Remove, Cool for 30 minutes and then un mold onto a rack to cool completely.

Transfer to a serving platter and dust with Powdered Sugar.
Serve with Vanilla Ice Cream or Whipped Cream.

Enjoy!
Peace in the Kitchen!

This recipe is from The Cake Mix Doctor by Anne Byrn.

Use my Pan Release to grease a 10" Tube Pan. (Equal parts of Crisco, Vegetable Oil and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.

1 box of Duncan Hines Classic Yellow Cake Mix
1 box (3.4oz.) Vanilla Instant Pudding Mix
1 C Vanilla Yogurt
1/2 C Vegetable Oil
1/4 C Water
4 Eggs
1 C Fresh Blueberries, rinse and drain
Powdered Sugar for Dusting

Measure 2TBS of the Cake Mix and set aside

Place remaining cake mix, yogurt, oil, water and eggs in a large bowl
Mix in a stand mixer on low for 1 minute
Scrape the sides , increase the speed to medium and mix 2 more minutes
Batter should be thick and well blended

Toss the berries in the reserved cake mix

Pour 2/3 of the batter into the pan
Scatter blueberries over the batter
Spread the remaining batter over the blueberries so it covers all of the berries

Bake at 350 degrees for 45 - 50 minutes

Remove to a wire rack and cool for 20 minutes
Invert onto the rack
Cool for 30 minutes

Place on a serving Platter and dust with powdered sugar
Serve with Whipped Cream

Enjoy!
Peace in the Kitchen!

This is a great Summer bread. The berry of choice is Blueberries. It's Summer, Blueberries are in season. I hope you try this bread.

A friend of mine passed this recipe on to me and I thought it looked  great for Summer.
This is an adaptation of the original recipe.


Summer Berry Pull Apart Bread

1 C of fresh Texas Blueberries...... or Michigan, or Maine..... !
1 tsp sugar
2 cans of buttermilk biscuit dough
3/4 C the best maple syrup you can buy!
2 TBS brown sugar
1 C chopped pecans, divided
1 1/2 TBS cinnamon,divided
1/2 C any canned vanilla frosting

Before starting the recipe:
Place the Biscuit  dough cans in the freezer just until you complete the following instructions:

Mix the blueberries and sugar together in a small bowl and set aside.
Preheat the oven to the temperature on the biscuit cans.
Spray a loaf pan with vegetable spray.

Remove the biscuit cans from the freezer and open them.
Separate the biscuits and cut each one into quarters, place them in a large mixing bowl.
Pour in 1/2 C of Maple Syrup.
Add :
Blueberries
brown sugar
1/2 C pecans
1 TBS Cinnamon
Mix well by hand

Pour the bread into the loaf pan.
Bake for 25 - 30 minutes

Microwave the frosting in a glass bowl for 20 seconds.
Drizzle the bread with the remaining maple syrup and then drizzle with the frosting.
Sprinkle with remaining cinnamon and remaining pecans.

Cool completely
Remove from the pan onto a serving plate.
Slice or pull apart and serve.


Enjoy!
Peace in the Kitchen!

This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.

Summer Berry Muffins

2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries

preheat oven to 400 degrees

In a medium bowl:
flour
baking powder
salt
1/2 C sugar

In another bowl:
milk
eggs
butter
vanilla

Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter

Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.

Enjoy!
Peace in the Kitchen!

As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.

Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned  Pie Filling flavors that would be great in this recipe.

Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.

Here's what you'll need:
6 Half Pint Canning Jars with lids.

First Layer
Graham Cracker Crust:

1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted

Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.

Second Layer
Cheesecake:

1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon

Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.

Third Layer
Blueberries:
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.

Place the lid on the jars and refrigerate to chill before serving.

Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry

Enjoy!
Peace in the Kitchen!


Blueberry Scone Cake:

2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
2 Eggs
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.

Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.

In a large Mixing Bowl:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.

In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.

Serve with Home Made Whipped Cream.

Enjoy!
Peace in the Kitchen!




I've posted my favorite recipes for Dutch Babies, I'll repost them at the end of this recipe. I like this one from Martha Stewart.
This recipe makes 4 individual Pancakes.
You'll need 4 small cast iron skillets about 6 1/4 " - 6 1/2" in diameter. You could use a comparable sized gratin pan, or you can make it in a 12" Cast Iron Skillet; add 20 minutes bake time for the large skillet.

Preheat the oven to 400 degrees.
You'll need a blender for this recipe.

4 Large Eggs
1 C Whole Milk
1 C Flour
1/4 C Granulates Sugar
1/2 tsp Lemon Zest
1/4 tsp Salt
2 TBS Butter
1 C Fresh Blueberries + additional for topping.
Confectioner's Sugar for Dusting.

In the Blender:
Eggs
Milk
Flour
Sugar
Lemon Zest
Salt
Blend well.

Heat the individual skillets or the 12" skillet over high heat on the stove.
Divide the butter among the individual land or all of it in the 12" skillet.
Divide the batter evenly among the skillets.
Scatter them with the berriesBake for 15 - 18 minutes. (remember to add 20 minutes for the 12" skillet)
Remove from the oven, top with additional berries and sprinkle with Confectioner's sugar to serve.


Enjoy!
Peace in the Kitchen!

We recently spent time in Rosemary Beach, Florida. The food was amazing. I had some incredible salads. One of them had a this dressing on it.

 Fresh Blueberry Vinaigrette:

3/4 C Fresh Blueberries
1/4 C Olive Oil
1/4 C Balsamic Oil
1/4 C Brown Rice Vinegar
1 tsp Dijon Mustard
Salt and Pepper to taste

Puree all of the ingredients in a Blender or a Food Processor until smooth.

Enjoy!
Peace in the Kitchen!


Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.

For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.

Here's what you'll need:
Preheat the oven to 350 degrees.


1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Butter
Cornstarch
Flour
Brown Sugar
Pecans
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.


Enjoy!
Peace in the Kitchen!


Blueberry Coffee Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable and Flour) Mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.

1/2 C Butter, softened.
The Zest of 1 Large Lemon.
3/4 C Granulated Sugar + additional for Sprinkling the top.
1 Egg
1 tsp Vanilla
2 C Flour, divided
2 tsp Baking Powder
1 tsp Salt
2 C Fresh Blueberries
1/2 C Buttermilk

In a Large Mixing Bowl with a Hand Mixer:
Butter
Lemon Zest
Sugar
Beat 3 minutes until creamy smooth. Set aside.

Add:
Egg
Vanilla
Mix just until combined.

In a small bowl:
Blueberries
1/4 C Flour
Toss with your hands to coat well.

In a small bowl:
Remaining Flour
Baking Powder
Salt
Whisk well.

In the bowl with the Butter, Zest and Sugar:
Alternate Flour and Buttermilk beating with the mixer until well combined.

Gently Fold in the Blueberries by hand, with a Silicone Spatula.
Spoon the Batter into the Pan.
Sprinkle the top with 1 TBS of Granulated Sugar.

Bake 45 - 55 minutes.
A toothpick in the center should come out clean.

Remove pan to a rack to cool for 10 minutes.

Enjoy!
Peace in the Kitchen!

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!