Tuesday, May 26, 2015

PINK RHUBARB PUNCH

This is a recipe from 15-20 years ago. It makes a tasty yet different punch. People won't believe you made it from rhubarb.

8 cups chopped fresh OR frozen rhubarb
8 cups water
2 1/2 cups sugar
2 tbsp strawberry gelatin mix
2 cups boiling water
2 cups pineapple juice
1/4 cup lemon juice
6 cups chilled ginger ale

Bring the rhubarb and 8 cups of water to a boil in a large saucepan. Once mixture starts to boil, reduce heat and simmer mixture for 10 minutes. Drain, saving the liquid. (You can refrigerate rhubarb to use for another use, if desired.)

In a large mixing bowl, combine the sugar, gelatin mix, and boiling water; stir until sugar and gelatin are completely dissolved. Add the pineapple juice and lemon juice to the mixture; mix well. Stir in the rhubarb liquid. Refrigerate until serving time.

Just before serving, pour liquid into a large punch bowl and add the ginger ale.

Yield: Approximately 5 quarts




Monday, May 25, 2015

ENGLISH TOFFEE SQUARES

1 tbsp + 1 3/4 cups butter (do not substitute!) softened, divided
2 cups granulated sugar
1 tbsp light corn syrup
1 cup chopped pecans
1/4 tsp salt
1 lb milk chocolate candy coating

Butter a 15" X 10" X 1" baking pan with the 1 tablespoon of butter; set pan aside.

In a heavy 3-quart saucepan, melt the 1 3/4 cups butter; add the sugar and corn syrup. Cook, stirring, the mixture over medium heat until the soft crack stage - 295 degrees on a candy thermometer. Remove from heat; stir in pecans and salt.

Quickly pour the mixture into the prepared pan; let stand for 5 minutes.

Using a sharp knife, score candy into small squares; cut along the scored lines. All candy to stand at room temperature until cool.

Separate the squares using a sharp knife.

Melt the candy coating in the microwave, stopping to stir often until smooth. Dip the candy squares into the chocolate, one at a time. Place dipped candy onto waxed paper until set.




Saturday, May 23, 2015

EASY APPLE PAN BETTY

This recipe is from a Pennsylvania lady who got this recipe right after her marriage around 60 years ago. This recipe serves two but you can easily double, triple, etc the recipe. I got this recipe many years ago from a 2001 book.

1 med apple, peeled and cubed
3 tbsp butter
1 cup bread cubes
3 tbsp sugar
1/4 tsp ground cinnamon

Melt the butter in a skillet over medium heat; add apple and saute 2 to 3 minutes until tender.

Add the bread cubes to the skillet and sprinkle the sugar and cinnamon over all; stir to mix well.

Saute the mixture until the bread is warmed. Serve immediately.




Thursday, May 21, 2015

RASPBERRY SCONES

  • 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, softened and cut into cubes
  • 1/4 cups heavy cream
  • 1 cup fresh or frozen raspberries (not thawed, if frozen)
  • Preheat oven to 350 degrees F.
     
  • In a large bowl, combine flour, sugar, baking powder, salt, and butter. Using a pastry cutter or fork, mix ingredients until well combined. Slowly stir in heavy cream; mix well. Add berries and mix gently until well combined. Mixture will be dry.
     
  • Place dough on a cutting board and gently form into a loaf about 14 inches long by 4 inches wide and 1 inch thick. Press dough firmly together with your hands so it will hold together. Cut loaf into 12 equal-sized triangles and place on an ungreased baking sheet.
     
  • Bake 20 to 25 minutes, or until light golden. Cool 15 minutes before serving.

  • Yield: 12 scones

  • This is a recipe I got from Mr. Food several years ago. 



    Tuesday, May 19, 2015

    APPLE NUT BREAD FROM AUNT SIS

    Yes, that's right - Aunt Sis! My dad was a toddler when his baby sister was born and he couldn't say Oweedah so he called her Sissy. That is what she has been known for ever since and she is now in her late 80s.

    3 1/2 cups flour
    3 cups sugar
    1 tbsp cinnamon
    1 tsp nutmeg
    1 1/2 tsp salt
    2 tsp soda 
    4 eggs
    1 cup vegetable oil
    2/3 cup water
    3 cups chopped apples
    1 cup chopped nuts

    Mix dry ingredients and liquids well. Add the chopped apples and mix well. Stir in the chopped nuts. Bake at 350 degrees in 3 - 1 lb greased and floured coffee cans for 1 hour. Remove from oven and cool. Remove from cans and wrap in plastic wrap or foil.

    Note: Can substitute 2 cups or 1 can of pumpkin for the apples to make pumpkin bread.

    Note: File Photo



    Monday, May 18, 2015

    COUNTRY PINEAPPLE COCONUT PIE

    1 9-inch pastry shell, baked
    1 cup cold milk
    1 box (3.4-oz) instant vanilla pudding mix
    1/2 cup flaked coconut
    1 can (8-oz) crushed pineapple in its own juice
    Whipped cream/topping for garnish, if desired
    Toasted coconut for garnish, if desired

    Beat the milk and pudding mix until thickened. Stir in the coconut and pineapple; pour into the pastry shell.

    Refrigerate pie for at least two hours before cutting to serve.

    To serve, garnish individual slices with a dollop of whipped cream and sprinkle with toasted coconut, if desired.


    Source: I got the basics of this recipe from a 2001 cookbook. The picture is a file photo.

    Thursday, May 14, 2015

    STRAWBERRY BANANA TRIFLE

    1 cup sugar
    1/4 cup cornstarch
    3 tbsp strawberry gelatin powder
    1 cup cold water
    1 pint fresh strawberries, stemmed and sliced
    1 3/4 cups cold milk
    1 pkg (3.4-oz) instant vanilla pudding mix
    3 medium-size firm bananas, sliced
    1 tbsp lemon juice
    6 cups cubed angel food cake
    2 cups whipping cream, whipped
    Additional strawberry or banana slices for garnish, optional

    Combine the sugar, cornstarch, and gelatin in a saucepan; stir in the water until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened. Remove from the heat and stir in the strawberries; set aside.

    In mixer bowl, combine the milk and pudding mix; beat at low speed for 2 minutes; set aside.

    Toss the bananas with the lemon juice and set aside.

    Place half the cake cubes in a trifle or other clear glass bowl; layer with half the strawberry sauce, half the whipped cream, half the pudding, and half the bananas. Repeat the layers ending with the whipped cream. Cover and refrigerate for at least 2 hours.

    Before serving, garnish with the additional strawberries and/or bananas, if desired. Add a mint leaf, if desired.

    Yield: 12-14 servings


    Source: This is a recipe I got from a 2001 Country Cooking Cookbook. It is always a winner.

    Wednesday, May 13, 2015

    RHUBARB UPSIDE-DOWN CAKE

    3 cups fresh or frozen rhubarb (approximately 8 stalks)
    3/4 cup granulated sugar
    3/4 cup water
    1 tbsp lemon juice
    1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg

    Combine all the above ingredients in a large saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 6 to 8 minutes or until the rhubarb is crisp-tender. Stir during cooking to dissolve the sugar. Drain but reserve 6 tablespoons of the liquid.

    3 tbsp butter
    1/4 cup packed brown sugar
    1 cup all-purpose flour
    1 tsp baking powder
    1/4 tsp salt
    2 eggs
    2/3 cup sugar
    1 tsp lemon extract

    Preheat oven to 350 degrees.

    Place the butter in an 8-inch square baking dish or pan and melt in oven. Sprinkle the brown sugar over the melted butter. Top with the cooked rhubarb; set aside.

    Sift the flour, baking powder and salt together twice. In large mixer bowl beat the eggs on high speed for 3 minutes. Gradually add the sugar; beat until thick and lemon colored.

    Beat in the lemon extract and the reserved cooking liquid from the rhubarb. Fold in the sifted flour mixture. Pour this batter over the rhubarb in baking dish/pan.

    Bake at 350 degrees for 35 to 40 minutes or until the top springs back when lightly touched. Remove from oven and cool 10 minutes before inverting onto a serving plate. Cut into 9 squares for serving.

    Best served warm.


    Source: This is a recipe I got last year from a TOH magazine.


    Tuesday, May 12, 2015

    COCONUT WHITE CHOCOLATE CHEESECAKE

    This is a 2014 Taste of Home recipe for all you cheesecake and coconut foodies. I am both, wish I wasn't diabetic!

    1 1/2 cups graham cracker crumbs
    6 tbsp butter, melted
    5 bricks (8-oz each) cream cheese, softened
    1 cup sugar
    1 1/2 cups white baking chips, melted and cooled
    3/4 cup coconut milk
    2 tsp coconut extract
    1 tsp vanilla extract
    4 eggs, lightly beaten
    3/4 cup flaked coconut, toasted, divided

    Preheat oven to 325 degrees.
    Place a greased 9-inch x 3-inch deep springform pan on a double thickness of heavy-duty aluminum foil (about an 18-inch square); wrap securely around the pan.

    In a bowl, mix crumbs and butter; press onto bottom of prepared pan.

    In a large bowl mixer bowl, beat cream cheese and sugar until smooth. Beat in the cooled baking chips, coconut milk and the extracts. Add the eggs and beat on low speed just until blended. Fold in 1/2 cup of the coconut. Pour mixture over the crust.

    Place pan in a larger baking pan; add 1-inch of hot water to the larger pan. Bake at 325 degrees for 60 to 70 minutes or until the center is just set and the top appears dull.

    Remove springform pan from the water and cool on a wire rack for 10 minutes. Loosen sides by running a thin knife around the sides of the pan; remove foil. Cool for another hour.

    Remove the rim from the pan. Sprinkle the remaining coconut over the top before serving.

    To serve, cut into 16 servings of 517 calories each.


    Monday, May 11, 2015

    EASY STRAWBERRY ICEBOX CAKE

    3 lbs strawberries, sliced
    1 14.4 oz box Honey Graham Crackers
    3 8 oz tubs Cool Whip

    *Each Cool Whip layer uses one whole tub (besides the first thin layer).
    *Each strawberry layer uses about 1 lb of sliced strawberries.
    Spread a thin layer of cool whip in a 9x13 pan just to coat the bottom. Layer 5 graham crackers across the center of pan, then 2 more breaking them as needed to fit around the top and bottom edges. Spread a thick layer of cool whip ( just use the remaining cool whip from the first step) over grahams and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then cool whip, then strawberries. Repeat the layers 1 more time (3 times total) and you should reach the top of the pan. I used 3 layers of each + the first thin layer of cool whip. You will finish with a layer of sliced strawberries.
    Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled.

    Source: I got this recipe from a Veterans site.