Rhubarb Coffee Cake

This is another recipe from my mother in law Pauline. Her baking was and still is .. always perfect and was such a good inspiration for me as a young homemaker. This rhubarb cake isn't especially pretty but is tastes just wonderful. The cake is kept moist from the rhubarb and the topping of brown sugar, and butter makes a crisp and in the crater spots. . a chewy bite.

Rhubarb Cake

• 1/2 cup butter
• 1 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups white flour
• 1 teaspoon soda
• 1 cup sour milk .. (1 teaspoon white vinegar in a cup of milk). . or 1 cup buttermilk
• 2 cups of finely chopped rhubarb dusted with a tablespoon of flour

Topping ingredients

• 1/4 cup butter
• 2 teaspoons cinnamon
• 1 cup brown sugar

Method

1. Preheat the oven to 350 F
2. Cream the 1/2 cup butter and sugar together until light and creamy.
3. Add the egg and vanilla and combine.
4. Stir together the dry ingredients.
5. Add 1/3 of the dry ingredients to the creamed mixture.
6. Add 1/3 of the milk. . and repeat until all the flour and milk and butter mixture are combined.
7. Add the chopped rhubarb.
8. Combine the topping mixture to make coarse crumbs.
9. Spray a 9 X 13 pan with cooking spray.
10. Spread the cake mixture into the pan. . and sprinkle the topping over evenly.
11. Bake for 45 minutes.

Butterflies

These cinnamon rolls have a bit of a different twist to them in looks and texture. This is a small recipe (makes 24 - 30) and really doesn't take long to do because you skip the first "rising". It's the only yeast recipe I have that also has baking powder in it. That has puzzled me, but I haven't tried to change it. If you've ever had "bear claws" - these rolls remind me of that kind of pastry. This is also another recipe I need to give credit to my mom for. Hope you enjoy them as much as we did, after not having them for a long time.

Ingredients

2 eggs
1/2 c sugar
1 1/4 c buttermilk
1 tsp salt
1 c hot water
2 tsp baking powder
6 cups flour, divided
½ cup butter, melted or very soft
2 Tbsp instant yeast

Filling: (Blend with pastry blender)

1 1/2 c brown sugar,
1/2 c flour
2 tsp cinnamon,
3 Tbsp butter
extra melted butter for spreading




Method:
Beat eggs and sugar well. Add buttermilk, salt and water.
Mix 2 c of the flour with baking powder and yeast, then stir into liquid mixture.
Add butter, mixing well, and the rest of the flour, kneading until dough is smooth.
You do not need to let it rise at this point. I just let it rest while I prepare the filling.
Divide in half. Sprinkle counter with flour. Shape and pat dough into a rectangular shape before rolling each half into a 10" X 20" shape, dusting with flour when needed. Spread with melted butter, then brown sugar mixture.

Roll up jelly-roll style. Slice into 1 1/4 inch slices. While slice is still “standing up”, indent it almost all the way through with a pencil (dipped in flour) or spatula as though you’re slicing it in half again . . . this makes the sides pop up like wings.
Place on parchment paper lined cookie sheets. If you don’t use parchment paper you need to grease the pans and remove rolls as soon as you take them out of the oven to soak the pans.
Cover loosely with plastic and tea towel. Rise 1 - 1 1/2 hours. Some buns will kind of lose their shape while rising and I sometimes (gently) re-indent them. Bake at 350 F, 15 min.

Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. soft butter and milk - until desired spreading consistency) I like to use a teaspoon and just kind of ‘scatter’ the icing.

Irene's Irresistible Chicken Wings

This recipe comes from my sister in law. I need to warn you all though, it is not for those watching their diets. However, they are the first to disappear at a party. They are very good served with rice and a salad or as an appetizer.

3-4 lb. chicken wings or drumettes

2 eggs beaten
1 cup flour
1 cup margarine

6 Tbsp. Soya sauce
2 cups white sugar
1 cup white vinegar

Beat eggs with a whisk in a shallow bowl. Put flour in another shallow bowl.

Heat margarine on until melted in fry pan.

Dip each wing into egg and then into flour, coating well.

Fry wings on medium high heat until golden brown, turning once.

Remove wings to a 9x13 baking pan, packing them tightly in one layer.

Combine sauce ingredients in pot or in a large microwaveable bowl. Bring sauce to a boil and simmer only until sugar is dissolved.

Pour sauce over wings.

Bake at 350 degrees F. for 1 hour, baste frequently.

They are done when the chicken meat is tender and the sauce is syrupy.

They are very good hot or cold.

Santa Fe Chicken Salad

After a glorious week of sunshine and warm temperatures...I'm thinking of BBQ's, picnics and salads. Here's a salad that is sure to be a favorite at our place this summer. We stopped by Earl's for lunch out on their patio last week...and enjoyed the best Cajun chicken salad.

I took note of what was in it...and since then we have had a copycat version at home. I'll give you my version...and you can add or take away...and make it your own! I think it was the Riverwalk guacamole in San Antonio that got me hooked on all things lime. Give it a try...you won't be sorry.

Santa Fe Chicken Salad

Ingredients:

• 4 chicken breasts, boneless and skinless
• 6-8 cups mixed salad greens
• 1 14 0z. can black beans, drained
• 1 12 oz. can corn kernels, drained
• 1 red bell pepper, chopped (optional)
• 2 avocados, halved and sliced
• 1/2 cup feta cheese
• tortilla chips...or tortilla strips
  
  
  Peanut Lime Vinaigrette Dressing:
  
  
• 1/4 cup lime juice (2 or 3 limes, juiced)
• 2 Tablespoons lime zest
• 1/4 cup olive oil
• 1 Tablespoon peanut butter
• 1 tsp. Dijon mustard
• black pepper
• sea salt
• 4 to 5 Tablespoons dry roasted peanuts, chopped (both finely and coarsely)
  
  Method:

1. Prepare the salad dressing. Using a blender, add the mustard, lime juice, olive oil and peanut butter. Blend until emulsified. Season with sea salt and pepper. Then, mix in the peanuts and lime zest.
2. Assemble all the salad ingredients.
3. Grill chicken breasts (use Cajun seasonings or marinade).
4. Let the chicken breasts rest for several minutes and then cut them into smaller strips.
5. To serve, toss the salad with the dressing and dish onto four plates. Top each with a grilled chicken breast, avocado, crumbled feta cheese and tortilla chips or strips. Serve immediately.

Cinnamon Buns

"Gratitude unlocks the fullness of life.

It turns what we have into enough, and more".

Melody Beattie

Mmmm, melt in you mouth goodness! With a robust cup of Fair trade coffee and great fellowship, there is not a whole lot better to accompany that, then fresh Cinnamon Buns!

















Dough:

• 3 1/2 cups flour
• 1 Tbsp. quick rise yeast
• 1 1/2 cups milk
• 1/4 cup sugar
• 1/4 cup margarine or butter
• 1 tsp salt
• 1 egg

Heat milk, sugar and butter until butter is almost melted.

Mix half of the flour, dry yeast and salt. Add liquid ingredients add egg and mix well, adding the remaining flour. Knead the dough for a few minutes adding a little flour as needed, but the dough should feel a little sticky. Let rise til double. Roll into a rectangle and spread with filling.

Filling:

• 1/4 cup softened butter
• 1/3 cup brown sugar
• 1 Tbsp. cinnamon

Spread the butter on the dough, sprinkle with brown sugar and cinnamon. Roll up and cut into 12 equal slices. Place into a 9x13 pan on top of glaze. Let rise about 30-40 minutes. Bake @ 375 for 20-25 min. Cool 5 minutes and tip over onto wax paper to catch the glaze.

Sticky Glaze

• 1/2 cup butter
• 1/2 cup brown
• 1 Tbsp. corn syrup

Combine and place in the bottom of the pan.

Alternate Glaze

• 1/4 cup cream
• 1/4 cup brown sugar
• 1/4 cup corn syrup
• 1 tbsp. butter
• 1/2 tsp. vanilla

Place in the bottom of pan add buns and bale.

I got this recipe from my friend Darcie, who made and sold the buns to a restaurant on a daily basis. They were very popular and very tasty. Try them toasted or fresh out of the oven. Can you smell them baking?

Rhubarb Meringue Dessert

One of the best things about Spring is rhubarb. This dessert is creamy, light and luscious.

I guarantee this will become a favourite with family and friends alike.

1/2 cup margarine, softened
1 cup flour
1 Tbsp. sugar
3 egg yolks
1 cup sugar
2 Tbsp. flour
1/4 tsp. salt
1/2 cvup light cream
2 1/2 cups fresh or frozen rhubarb, cut up
3 egg whites
1/3 cup sugar
1 Tsp. vanilla
1/4 cup flaked coconut

Blend margarine, flour and sugar.

(Check out my new pastry blender -

I found it at Superstore and I love it. No more bent blades!)

Press crumbs evenly into ungreased 9x9 pan.
Bake at 350 degrees F for 10- 15 minutes.

In mixing bowl, blend egg yolks, sugar, flour, salt and cream. Mix until smooth.
Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb.

Bake at 350 degrees F for 45 minutes. (If you double the recipe and put it in a 9x13 pan as I did, you will need to bake this close to an hour. The custard should be mostly set and starting to brown around the edges.

Beat egg whites until foamy.
Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not underbeat.

Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around.
Sprinkle with coconut.
Bake an additional 10-15 minutes or until meringue is golden and coconut is toasted.

Serve warm or cold. This is a great way to welcome rhubarb season or it can be a reminder of spring in the middle of our cold Canadian winters!

Boden Torte/ Fruit Flan

"A good deed is never lost; he who sows courtesy reaps friendship; and he who plants kindness gathers love."

BASIL

There are two recipes I really like to use, but this time I made my mom's recipe. The dough is like a sugar cookie dough and doesn't get soggy with the fruit. I will post the other one some time so you can decide which you would prefer, but the picture is of this one.
"MOM'S" BODEN TORTE
1/2 cup sugar
3 tbsp. Butter
1 tbsp. vanilla
(vanilla sugar is nice, use one pkg, by Dr. Oetker)
1 egg
1 cup flour sifted with
1 tsp. baking powder
1/4 cup milk
Beat butter and sugar together till white and creamy, add egg and beat till mixed in. Fold in flour and baking powder, adding milk til it hold together in a ball. Press dough into a well greased boden torte pan.

Wet your hands with a little water to keep the dough from sticking to your hands.

Bake at 350 for 15-20 minutes or until lightly golden.Fill with a variety of fruit and whip cream, (my personal favorite is simply canned peaches and whip cream).
Melt a little Apple Jelly, (you can buy commercial glazes too).
Or take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tbsp of cornstarch dissolved in a little cold water, cook it until it is clear , and the raw cornstarch flavour disappears approximately 2 minutes.
Serve with a dollop of whipped cream and you have a lovely little dessert. Quick and easy.