Saturday, July 30, 2016


1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/2 cup unsalted butter, cubed
1 1/2 cups finely chopped fresh or frozen rhubarb, thawed and drained (3-4 stalks)
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp vanilla extract
Coarse sugar

Preheat oven to 400 degrees.
Line baking sheets with parchment paper; set aside.

In a large bowl, whisk together the flours, sugar, baking powder, cardamom and salt; cut in the butter until crumbly. Add the rhubard and toss to coat.

In a separate bowl, whisk together the cream, milk and vanilla.Stir into the crumb mixture just until moistened.

Turn dough out onto a floured surface and knead 4 to 5 times. Divide in half and pat into two 6-inch circles. Cut each circle into 8 wedges.

Place wedges onto the prepared baking sheets; sprinkle sugar over the tops. Bake at 400 degrees 18-22 minutes or until golden brown.

Best served warm.

Note: File Photo

Thursday, July 28, 2016


3 (1 lb) fresh pears, peeled, cored and sliced lengthwise into 1/4-inch thick slices
3/4 cup packed brown sugar
1 tsp pumpkin pie spice
1/2 cup dried cranberries
1 pkg (2-layer size) yellow cake mix
1 pkg (4-serving size) vanilla instant pudding mix
4 large eggs
1 1/4 cups water
1/4 cup canola or olive oil
Frozen whipped topping, thawed, for serving (if desired)

Preheat oven to 350 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray.

Arrange pears over the bottom of the prepared pan. Mix brown sugar and pie spice and sprinkle over the pears; top with the cranberries.

Using an electric mixer, mix the cake mix, pudding mix, eggs, water, and oil until well blended. Pour evenly over the ingredients in the pan. Bake at 350 for 35 minutes or until a wooden toothpick inserted in the center comes out clean and cake is starting to pull away from the sides.

Allow cake to cool 10 minutes then run a knife around the edges of the pan to loosen the cake. Place a large platter over the cake and invert cake onto the platter. Gently remove the pan.

Cool cake slightly before cutting to serve. Serve with the whipped topping, if desired.

Yield: 16 servings

  • Note: File Photo