Tuesday, June 9, 2009

Rhubarb Bread I Recipe from Allrecipes.com

You asked for it... here it is!  This bread is requested by all my neighbors each year. I usually increase the flour by 1/4 cup.   Enjoy!
Rhubarb Bread I
 
recipe image
"Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific."
INGREDIENTS:
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped rhubarb
1/2 cup chopped walnuts
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter, melted
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2.In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3.In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4.Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.


Sunday, June 7, 2009

Lemon Pull Aparts...

Lemon Pull- Aparts

12 Rhodes Dinner Rolls, thawed but still cold
zest from 2 whole lemons

1/2 cup sugar

1/4 cup butter, melted


Citrus Glaze
:
1 cup powdered sugar

1 tablespoon butter, melted

2 tablespoons fresh lemon juice


Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size, about 1 hour. Remove wrap. Sprinkle on remaining mixture. Bake at 350F for 20-25 minutes. Remove immediately from pan and place on cooling rack. Combine glaze ingredients and mix well. Drizzle over pull-aparts
.

Servings 12, one serving equals: calories 210, fat6gm, cholesterol 13mg, sodium 189mg, carbohydrate 36gm, dietary bier 0, sugar 20gm, protein 3gm.

P.S. Grandma, I think it's funny that you are called Lynda The Mom.


PPS. Aunt Melissa, what is that soup you are preparing to post. I went to edit one of my posts and then...


Friday, June 5, 2009

Time for something really unhealthy...

Soft Chocolate Sandwich cookies...

I saw a photo, wanted to eat these, and thought everyone else might want to eat these. I do love me some unhealthy baked goods.


Makes: 20 cookies
Prep time: 15 minutes, plus 1/2 hour to chill (...that's it?)
Cooking time: 5 to 8 minutes per batch

1 cup butter (2 sticks)
1 cup granulated sugar
1 egg
1 cup cocoa powder
1 cup plus 3 Tbs. all-purpose flour
3 Tbs. water

Cream butter and sugar until fluffy. Add egg and mix together. Gradually mix in cocoa powder and flour. Stir in water.

Form dough into a flattened disk; chill for 30 minutes

Preheat oven to 325F. Carefully place dough on parchment paper; roll out approximately 1/4" thick. Cut into circles using a 1 1/4" round cookie cutter. Place on cookie sheets. Bake about 5 to 8 minutes, until the cookies are firm at edges and no longer doughy in the middle. Cool completely. Spread cream cheese frosting on the cookie bottoms; assemble to form a sandwich cookie.

Cream cheese frosting:
In a bowl, combine 1/4 cup low-fat cream cheese, 1 1/3 cup powdered sugar, and 6 Tbs. softened butter. Mix well.

Actual suggestion from recipe: To reduce the amount of calories in each, make mini cookies using a 3/4" cookie cutter. Wha...that way I might eat less, resulting in fewer calories?

*I love that it asks you to use low-fat cream cheese. What is the point...note the other ingredients.

Enjoy. I will.

Wednesday, June 3, 2009

Dill Cream Sauce

Disclaimer: Yes, salmon is healthy. Yes, it is a little less healthy with cream poured over the top but I, for one, don't care. This sauce is so savory and yummy and you only need a little bit. I broil or grill the salmon and then I top it with this bit of heaven. And now I give you my beloved...dill cream sauce.


1 Tbsp. finely diced onions
1 Tbsp. butter
1/4 C. chicken stock (or white wine but I doubt you have that on hand)
1/2 C. heavy cream
1 Tbsp. fresh chopped dill
Juice of 1/2 lemon (or 1 1/2 T juice)
Salt and white ground pepper to taste

Lightly saute onions in butter over medium heat
Deglaze pan with chicken stock
Reduce to half and then add cream
Simmer until sauce starts to thicken
Add seasoning and lemon juice

Serve over salmon. So freakin' good.

Tuesday, June 2, 2009

Dutch Oven Stuffed Pork Chops


OK, I'll start this off with a favorite recipe that our Scout team has won prizes with at several Dutch Oven contests, even though I've let Scouts prepare it. Credit for this recipe goes to Dad, I learned it from him, but I know he'll never post it so here you go. Very easy and yummy.


Ingredients:
• Boneless pork tenderloin about 8-12 inches long or so: half of one of the really big ones you can get at Sams usually works about right.
• 1 bag of craisins, a 4 oz bag or whatever they come in. CRAISINS ARE THE KEY!
• A box (or sometimes I use 2) of Stove Top Stuffing pork flavor.

Directions:
• Slice the pork loin into slices about 3/4"-1" thick or whatever looks good. Then, using a sharp knife, cut a pocket into the middle of each slice, going as deep as you can without making a hole all the way through. About 12 chops will fill a normal dutch oven about right.
• Brown both sides of the pork slices on a hot grill or skillet, don't need to cook all the way through, just sear the outside.
• Make the stuffing by the directions on the box, you just need hot water and some butter.
• Mix the craisins in with the stuffing.
• Stuff the chops with as much stuffing as you can. Arrange them standing up in a Dutch oven with the pocket up. Put any extra stuffing over the top.
• Cook in Dutch oven for about an hour and the meat will be cooked through and tender.

After tasting it I think you'll agree that the craisins add a lot and make it a slamdunk. The photo above is not original but they should look sort of like that, you can do the toothpick thing if you want but I don't think it's needed.

Comments don't work

I tried with 2 different web browsers but can't get posting comments to work on this blog. I clicked "post a comment" and the screen refreshed but nothing happened. Not much fun without sarcastic comments! Can we get Blogger to fix this?

I was going to comment that Richard needs to post a photo posing naked behind a giant rhubarb leaf. We should have some big enough in a couple of weeks.