Craving coffee cake?

This is one very delicious coffee cake! I kid you not! My friend Eleanor gave me this recipe, probably 20 years ago . . . hmmm, can that be?

It's great for breakfast or as a dessert.

Strawberry Rhubarb Coffee Cake


4 cups chopped rhubarb with one package of strawberry jello mixed in

Blend together:
1 cup butter
1 1/4 cups sugar
2 eggs
1 cup sour cream

Sift and add to above mixture:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda

Topping

1/2 cup brown sugar
2 Tbsp white sugar
1 tsp cinnamon
1/2 cup lightly toasted pecans, chopped

Spread 1/2 of the batter in an 8 x 13 inch pan. Layer rhubarb mixture over and sprinkle with 1/2 of the sugar/cinnamon mix. Layer the rest of the batter (it won't cover perfectly but that's how it is) and then the rest of the cinnamon.

Bake at 350 degrees for 35 minutes.

Rhubarb Strawberry Jam

I really love making preserves and we were running out of my stockpile of jellies and jams from last year, when I realized I could make something with my rhubarb. For the jam, I used the recipe found on the insert with the 'Certo' pectin that I had. Then I had a craving for a scone to put it on so I searched the 'net' and came up with a terrific recipe for scones - best ones I've ever made anyway. They were tender and flaky and very easy to make. So here's the recipe for scones - I think you'll like it.

Best Scone Recipe (from Cooking Nook)

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
sugar and cinnamon (optional)

Preheat oven to 425ºF.

Sift the dry ingredients together and cut in the butter with a wire pastry cutter.

Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/4"-1/2" thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7" cake pans.Sprinkle liberally with sugar (I didn't use cinnamon).

I put the whole thing on a cookie sheet, transferred it to a platter and cut into wedges immediately - worked great!

Whatever goes Wednesday at Someday Crafts
Show and Tell at Blue Cricket Design 
Full Plate Thursday at Miz Helen's Country Cottage 
Thursdays at Somewhat Simple

Good Old Fashioned Rhubarb Crisp

I've been using this recipe for rhubarb crisp all my married life. It's from 'Nellie Lyle Pattinson's Canadian Cookbook'. My sisters gave it to me at my shower - oh so many years ago . . . and it just falls open to the page when I go to look for 'Fruit Crumble' - it is delish!

Rhubarb Crisp

5 cups rhubarb, cut into 1-inch pieces

Syrup

1 Tbsp lemon juice
1/4 - 1 cup sugar
1/4 cup water or fruit juice

Crumb
2/3 cup flour
1/8 tsp salt
1/2 cup brown sugar
2/3 cup rolled oats
1/3 cup melted butter

Combine fruit and syrup and place in a 6 x 8 baking dish. Combine dry ingredients adding the melted butter last. Mix with fork until crumbly and sprinkle over fruit. Bake 40 minutes at 350 degrees. Serve with ice cream - a must!

Linking up to Live Every Moment where the theme is 'food' 6.3.11


I was featured at 'Full Plate Thursday' at Miz Helen's Country Cottage

Butter Tart Slice*

Do you ever crave a homemade butter tart but don't want the fuss of making pastry? Here is one amazing, delicious alternative. It's very quick and easy and comes in so handy when you are having company for the weekend - it's our May long week-end here in Canada and this pan is almost gone . . .


The Crust

2 cups flour
1/4 cup white sugar
1 cup butter
pinch salt

The Filling

3 eggs, beaten
2 cups brown sugar
1/4 cup butter
1 Tbsp baking powder
Pinch salt
3/4 cup coconut
1 tsp vanilla
1 cup raisins
3 tsp flour
Nuts - walnuts, pecans - you decide!

To make crust, combine first four ingredients and press into 9" by 13" pan.

To make filling, melt butter, add eggs and remaining ingredients. Pour over crust. Bake at 350 degrees for 35 minutes.

*Recipe from the phenomenal best-selling Canadian series, The Best of Bridge

4 SIMPLE St. Patricks Day Cupcakes

4 Simple St. Patrick's Day Cupcake ideas:

Mint Green Cookies For St. Patricks Day

During December my two daughters took a trip to California to visit their grandparents while their my mom taught my girls this simple recipe that quickly became a favorite for them. When they told me about it I thought it would make a perfect St. Patrick's day recipe - Simple and Yummy just what the 24/7 MOMS love.

Mint Green Cookies

from Betty Crocker

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1/4	to 1/2 teaspoon mint extract
6	to 8 drops green food color
1	egg
1	cup creme de menthe baking chips
1	cup semisweet chocolate chunks

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1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Made to measure

My oldest daughter gave me these measuring cups and I just think they are so gorgeous I have to give them a turn in the spotlight. I used them to make my Deluxe Chocolate Pudding. Makes baking fun!

Deluxe Chocolate Pudding

This is a recipe from my Mother-in-Law who is a fabulous cook - everything she makes is especially delicious. Many years ago she published her own cookbook "Food and Fun" and included this recipe. My husband informed me last night that it is one of his favourite desserts. It's also very, very easy to make, and a bit unusual. So without further ado - here it is:

Deluxe Chocolate Pudding
In a 2 litre baking dish mix:
1 cup flour
2 tsp baking powder
1/8 tsp salt
2/3 cup sugar
2 Tbsp cocoa

Make a well and mix in:
1/2 cup milk (I used evaporated milk for extra richness)
1 tsp vanilla

Add and mix:
1/2 cup chopped pecans or walnuts

Over this mixture (do not mix in) pour combined:
2 cups hot water
4 Tbsp cocoa
3/4 cup brown sugar
Bake at 350 degrees F for 35 -45 minutes - check to make sure the sauce has thickened enough before you call it done. Serve hot with ice cream! Divine!

Linked up to
Miz Helen's Country Cottage

And I shared this with 'Theme Thursday'

Flourless peanut butter cookies

Look Mom! No flour!

My mom was using this recipe for flourless peanut butter cookies 20 years ago. I'm sure she got the recipe from one of her church or school cookbooks. They are so delicious, I can't believe I haven't made them before! I became inspired to bake them because our youngest daughter and two precious grandsons are coming to visit today! and you can't come to Grandma's and not find some home-made cookies . . . can you? There are countless recipes on-line for these, but this is the recipe my mom used:

1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1 tsp vanilla

Preheat oven to 350°F. Beat all together and form into balls using about 1 tablespoon batter. Arrange on ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed,  and golden on bottom - about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely. Watch them! they burn easily. Enjoy.

Baking meets digital scrapping

Featuring the February 2011 Premier kit 'Home Sweet Home' by Leora Sanford, available at Digital Scrapper. Photography and delicious cookies - mine!

Sugar Cookie Fun

I cut and baked these little guys right on parchment paper

Valentine treats

My Valentine Cookies

I set this plate of cookies on a counter by a north-facing window. Although there was a white freezer behind them, the background appears blue! I ran an auto levels adjustment and it brightened everything up a bit - and that was it. Settings were F5.6, 1/40s, ISO800

I made these from a recipe I  found at "allrecipes" for the Best Rolled Sugar Cookies. It rolls out very nicely and they taste great! After I had all the fun of photographing them, I a made a scrapbook page "Sugary Sweet Sugary Cookies" and then I gave them to my grandchildren!

1 1/2 cups butter
2 cups white sugar
4 eggs
1 tsp vanilla
5 cups flour
2 tsp baking powder
1 tsp salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). I form the dough into disks for easy rolling.

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. 

Bake 6 to 8 minutes in preheated oven. Cool completely.

Try rolling the dough out on parchment paper, cutting the shapes, then removing the excess dough. That leaves the cookie in perfect shape and you can just slide the parchment onto a cookie sheet. (See the tip for this on the same page as the recipe at "allrecipes").

Measure

Form into disks

Sugary Goodness!

I shared this with Miz Helen's Country Cottage: Full Plate Thursday

and Friday Flair Linky Party Valentine Edition

Turkey pot pie, anyone?

Unbaked pastry sprinkled with paprika

Now here is a recipe that I couldn't do without. Actually, it's the pastry recipe that I couldn't do without (doesn't everyone have a favourite pot pie filling)? If you want to make a delicious pie crust that is easy, and will not fail - here it is! You can treat it with total disdain and it will still work! I even dared to show you it uncooked because I think it looks so nice! My sister gave this to me many, many years ago and she got it from her mother-in-law. I would hate to lose it so by posting it here at least I'll know where to look next time. Perhaps a pastry chef would turn her nose up at this - but, oh well . . .

No Fail Pastry (Val)

1 pound lard

5 cups flour

1 tsp salt
3 tbsp brown sugar
1 tsp baking powder

2 tsp vinegar in water
2/3 cup water
1 egg, well beaten

Mix dry ingredients together and cut into lard. Mix vinegar, water, egg and beat until fluffy. Blend together until dough starts to stick together nicely - sometimes I don't use all the water, but if you did, I don't think it would make a difference. Form into 5 discs and chill for 1/2 hour. Roll out the barrel, er dough, and make your pies!!

10 Baking MUST Knows

Last week on 24/7 MOMS Live Webcast Keeping It Simple segment we shared these 10 Baking MUST knows to help us begin a successful season of Holiday baking.

#1 - Read the recipe before you begin-
Take time to read the entire recipe, get out all your ingredients and equipment needed prior to beginning. This first step will save you from discovering half way through your mixing and measuring that you are out of eggs or missing your loaf pan. This will also give you opportunity to make adjustments and substitution if needed.

Follow each mixing step - do NOT over or under mix. Use a kitchen timer to keep track of how long to mix when a time is specified.

#2 - Correct Measurements a must -
Use the correct measuring cups - for dry ingredients use the measuring cups without a spout, for wet/liquid ingredients use the measuring cups with spouts.

When measuring flour do not pack it down or tap on counter to make room for more - both of these cause to much flour to be added to recipes. Lightly spoon in flour then level off with a table knife.

#3 - Egg Separation -
A speck of yolk can create your egg whites from whipping up correctly. Correctly beaten egg whites have volume and are creamy and glossy. First separate whites from yolks carefully then let the whites stand at room temperature for a few minutes they will whip up better. Be sure to use clean and dry beaters on high speed until stiff peaks form - Do not over beat.

#4 - Softening Butter -
Best to let it stand at room temperature for 30 to 45 minutes . When in a hurry you can speed this process up by slicing butter into tablespoon size pieces and let stand at room temperature.

Do NOT soften/melt butter in microwave it will change the consistency of your batter.

Butter that is to soft or melted completely won't cream properly and it may cause your cookies to loose shape.

#5 - Melting Chocolate -
Two ways to melt chocolate -
1 - Microwave : place chocolate in a microwaveable bowl and stir every 15 - 20 seconds. I never allow chocolate to melt all the way I stir it while still chunky until it is smooth thus never overcooking my chocolate.

2- Stove top: Place chocolate in a pan over low heat constantly stirring , remove before fully melted and stir until smooth.


#6 - Preparing Pans-
Use a paper towel, cupcake holder, wax paper, sandwich bag or the butter wrapper to grease your pans and keeping your hands clean all at the same time.

Make a flour shaker by filling a sugar shaker with flour to use when in need of dusting a pan or surface . This tip will give you quick access to flour and keep it from spilling all over when you dig in to the flour bin.

You can also substitute dry cake mix or cocoa for flour when dusting the bottoms of your cake pans.

#7 - No Under baking allowed -
We tend to under bake our baked goods by not looking at them closely. Even when the toothpick comes out clean if the cake is pale or cookies look to wet. let them bake a couple extra minutes. Better to over cook a bit then have undercooked gooey food.

#8 - No Oven Crowding-
Do NOT over fill your oven when baking. Leave space for air to circulate and avoid opening the oven door while baking

#9 - Storing Baked Goods
Placing baked goods in the fridge causes your baked goods to stale faster so storing your baked good at room temperature is the best method except for cheesecakes and other items containing dairy products.

Freezing your baked goods can extend their freshness and the sooner you place them in the freezer the better the results will be when defrosting for later use.

Baked goods can be store din the freezer for the following amounts of time:

• Angel food cake, sponge, layer, or cheesecake – 4 to 6 months
• Bagels – up to 2 months
• Baked cookies – 4 to 6 months
• Bread - up to 3 months
• Danishes, doughnuts – up to 3 months
• Fruit pies (baked) – as long as 1 year
• Muffins, quick breads, rolls – 2 to 4 months
• Nut pies – up to 6 months
• Pumpkin or chiffon pies – up to 1 month
• Unbaked cookie dough – up to 6 months

#10 - Extra Must knows

No more Sticky Oil - First rinse your measuring cup in hot water before pouring syrup, oil, etc. into it. It will now pour out clean and not stick to your cup.

Colored Sugar - Make your own decorator sugars by filling small jars with sugar and adding a few drops of food coloring and shaking the jar. Create your own unique colors.

Flavored Whip cream - First whip cream then add 2 tablespoons of flavored j-ello ,continue beating on slow until the whipped cream is the right consistency.You now have flavored and colored whip cream.

Do you have a MUST know baking tip? Share it with us by leaving a comment.