OLD FASHION RHUBARB CRUMB COFFEE CAKE

This recipe is from a lady in Alaska who said it was one of her old fashion recipes.

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
4 cups chopped fresh or frozen rhubarb

In a large mixing bowl, cream the butter and sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla extract.  Combine the dry ingredients; add to the creamed mixture alternately with the buttermilk.  Stir in the rhubarb.  Pour into a greased 13-in x 9-in x 2-in baking pan or dish.

TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter

In a small bowl combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle the mixture evenly over the batter.  Bake cake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool on a wire rack.

Yield: 16 to 20 servings

Note:  If you are using frozen rhubarb, measure while still frozen, then thaw completely and drain in a colander.  Do not, however, press liquid out of rhubarb!

This is from an old TOH magazine.

DECADENT CHOCOLATE PECAN PIE

• 1 refrigerated pie crust (from 14.1-ounce package)
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup semi-sweet chocolate chips
• 3 tablespoons milk
• 4 eggs
• 3 tablespoons butter melted
• 2 teaspoons pure vanilla extract 
• 1 cup dark corn syrup
• Preheat oven to 425°F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325°F.
• Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
• Note: This is a recipe from McCormick's Spices

EASY FRESH PEACH CAKE WITH PINEAPPLE FROSTING

This is another old Southern Indiana recipe!

1 box plain yellow cake mix (no pudding added)
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor

Mix all the above ingredients together, except peaches, beating about 2 minutes.  Add the peaches and beat another minute.  Bake according to the cake package directions depending on the size of the pan you use.  Cool.

Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping

Mix together the pineapple with juice and the pudding mix.  Let stand for about 5 minutes.  Fold the whipped topping into the pineapple mixture and use to frost the cake.  Sprinkle with some coconut if desired.  Serve or refrigerate until ready to serve.

clipart

RASPBERRY SCONES

One of my old Mr. Food recipes.

3 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 1/4 cup 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.

APPLE CAKE WITH BROWN SUGAR FROSTING

This is a delicious old fashion recipe from King Arthur Flour.

cake

• 2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
• 1 2/3 cups granulated sugar
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
• 2 large eggs
• 1/2 cup (8 tablespoons) unsalted butter, softened
• 4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
• 1 cup diced toasted walnuts or pecans

frosting

• 7 tablespoons unsalted butter
• 2/3 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 1/4 cups confectioners' sugar
• 3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

1) Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.

2) To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.

3) Beat until well combined; the mixture will be very stiff, and may even be crumbly.

4) Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.

5) Spread the batter in the prepared pan, smoothing it with your wet fingers.

6) Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.

7) Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.

8) To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.

9) Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.

10) After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.

Yield: about 2 dozen servings.

KAF Photo

OLD FASHION BANANA CREAM PIE #2

1 cup sugar, divided

3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.

Store leftovers in the refrigerator.

free clipart drawing

EASY CHOCOLATE PEANUT BUTTER BARS

2 1/2 cups graham cracker crumbs

1 cup peanut butter
1 cup butter, melted
2 cups semi-sweet chocolate chips
2 3/4 cups powdered sugar

Combine the graham cracker crumbs, peanut butter, butter, and powdered sugar in a medium mixing bowl; press into a 9 X 13-inch baking pan.

Melt the chocolate chips in the microwave, stirring every few seconds, until completely melted. Spread melted chips over the peanut butter mixture.

Chill for 5 minutes then cut into bars before chocolate sets completely. Return to refrigerator and chill until chocolate is completely set.

file photo

WHOLE-WHEAT PIE SHELL

1 cup white whole-wheat flour

1/4 cup wheat germ
1/2 tsp salt
2 tsp sugar
1/2 cup cold unsalted butter, cut up
1/4 to 1/3 cup cold water

Place athe flour, wheat germ, salt and sugar in a food processor; blend together. Add the butter and pulse until butter is the size of peas. Drizzle enough water in while processing to combine. Mix just until dough holds together when you pinch it in your fingers, adding more of the water as needed.

Form the dough into a disk and wrap in plastic wrap. Chill 30 minutes before rolling out.

Yield: 1 pie shell

Note: File Photo

BANANA PUDDING BUNDT CAKE

Another great recipe from a friend of mine. She got this from facebook, from foodfanatic - I think.

For the Cake:

• 1 box cake mix, yellow
• 1 small box instant banana cream pudding mix, 3.4 ounces
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 cup sour cream
• 4 large eggs
• 10 vanilla wafers

For the Filling:

• 3/4 cup milk, cold
• 1 small box French vanilla pudding mix
• 1/3 cup powdered sugar
• 4 ounces whipped cream cheese
• 8 ounces cool whip, thawed

For the Garnish:

• frozen whipped topping
• banana slices
• vanilla wafers

For the Cake:

1. Preheat oven to 350°F. Spray Bundt pan with vegetable oil spray, then lightly coat with flour. Set aside.
2. In the bowl of your mixer, combine cake mix, pudding mix, water, vegetable oil, sour cream, and eggs.
3. Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth.
4. Pour batter into Bundt pan. Gently press cookies around the pan into the center of the batter and bake for 45-55 minutes, until cake is set and a knife inserted in the center comes out clean.
5. Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.

For the Frosting:

1. In a large bowl, whisk together milk, pudding, and powdered sugar until thick and smooth. Whisk in cream cheese until fully blended, then fold in Cool Whip. Place in the refrigerator for an hour to firm.
2. Split cake horizontally, using a serrated knife. Spread about 2/3 of filling/frosting on bottom half of cake, then top with top half. Spread or pipe remaining topping on top of cake.
3. Garnish with whipped topping, vanilla wafers, and sliced bananas.

file photo

OLD FASHION CHOCOLATE MILK SHAKE

3/4 cup cold milk

2 tbsp chocolate syrup
2 scoops vanilla or chocolate ice cream (depending on how chocolate you want)

Put all ingredients into blender container and blend until well mixed.  Pour into a cold glass to serve.

Yield: 1 8-oz serving

file photo

THICK AND CHEWY PB COOKIES

 

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cr  Cream the butter, sugar, brown sugar and peanut butter and mix in the egg and vanilla.

Mix the flour, baking soda, baking powder and salt and mix the mixture into the wet ingredients.

Scoop 1-2 tablespoons of dough (optionally rolling it into a ball) and place it on a silicon mat or parchment paper lined baking sheet. To retain the thickness and the crispy edges but soft center it is best not to press down with a fork as is usually done with peanut butter cookies.

B   Bake in a preheated 350F oven on the middle rack until the bottoms are just lightly golden brown (the tops may look a little uncooked), about 8-12 minute. Remove from oven and let sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool.

I got the basics of this delicious recipe and photo from Closet Cooking.

BUTTERSCOTCH PIE (Caramelized Sugar Method)

1 cup sugar (reserve 2 tablespoons)

1 tablespoon butter
2 tablespoons cream
4 tablespoons flour
1/4 cup milk
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 3/4 cups milk
Meringue:
2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla

After removing the 2 tablespoons of sugar, put the remaining sugar in a heavy iron skillet with the butter and cream.  On medium heat, melt and permit mixture to brown to a dark golden sirup (Yes, that is the way it is spelled in this old recipe.) Stir and watch to prevent scorching.

Combine the flour with the reserved 2 tablespoons of sugar.  Add the 1/4 cup milk and mix well.  Add the egg yolks, vanilla, and salt and remaining milk.  Pour into the sirup and cook slowly until all is melted and smooth.  If not thick enough, a little more flour mixed with a small quantity of milk may be added at this time.

Pour the mixture into a baked 10-inch pie shell.  Cover with a meringue made by beating the egg whites until stiff and gradually adding the sugar, salt, and vanilla.  Bake at 400 degrees about 10 minutes or until meringue is golden.

file photo

IRISH SWEET AND SALTY CARAMEL SQUARES

Shortbread Base:

2 cups self-rising flour, sifted
3/4 cup butter, softened
3 tbsp fine granulated sugar
1-2 tbsp milk

Preheat oven to 325 degrees.
Grease a 9 X 13-inch baking pan; set aside.

Cream butter and sugar together; add the flour and just enough milk to form a dough. Refrigerate for 30 minutes.

Remove dough from refrigerator and cut into four pieces. Roll each piece into a thin rectangle on a floured surface using a floured rolling pin. Join the pieces together in the baking pan and press firmly to completely cover the bottom of the pan. Prick with a fork.

Bake shortbread for 25 to 30 minutes until light golden brown.

Caramel Layer:
1/2 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup sugar
2 tbsp golden cane syrup
1-oz pretzels, roughly chopped

Combine all the caramel ingredients, except pretzels. together in a heavy saucepan; place over medium to low heat and stir constantly until mixture boils. Boil 6 to 7 minutes, stirring constantly, until caramel thickens enough to leave side of the pan. Remove from heat and fold in the pretzels. Using a knife, spread the caramel layer over the cooled shortbread layer.

Chocolate Topping:
6 tbsp butter
1 cup milk chocolate chips

When the caramel has set, melt the butter and chocolate in the top of a double boiler over low heat. Remove from heat and stir until smooth. Cool slightly then spread evenly over the caramel layer.

When caramel is firm, cut into 2 1/2 dozen squares.

Note: File Photo

DARK CHOCOLATE BACON CUPCAKES

I love bacon and I love chocolate but I like my separately. Here is a recipe that I have been told is very good. I have not tried it.

12 slices bacon
2 cups all-purpose flour
3/4 cup +1 tbsp unsweetened cocoa powder
2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 large eggs
1 cup strong-brewed coffee, cold
1 cup buttermilk
1/2 cup canola or coconut oil

Preheat oven to 375 degrees.
Line 24 muffin cups with paper cupcake liners; set aside.

Place the bacon in a large, deep skillet and cook over medium-high heat until evenly brown; drain, crumble, set aside. (Should probably be cooked in two batches so as not to overcrowd the skillet.)

In a large mixing bowl, stir together the flour, 3/4 cup of cocoa powder, sugar, baking soda, baking powder, and sea salt; make a well in the center.

Pour the eggs, coffee, buttermilk, and oil into the well; stir just until blended. Note: This makes a thin batter. Mix in 3/4 of the bacon; save remaining for garnish.  Place batter evenly into the prepared muffin cups.

Bake at 375 degrees 20 to 25 minutes until the tops spring back when lightly touched with fingertip.

Remove from oven and cool, in pan, on a wire rack.

When cool, frost with your favorite chocolate frosting and garnish with the remaining bacon. Dust the remaining 1 tablespoon of cocoa powder over tops of cupcakes.

file photo

COCONUT-PECAN GERMAN CHOCOLATE PIE

 Oh my goodness. When I saw this pie on Taste of Home I knew I had to save that recipe!

• 1-1/4 cups all-purpose flour
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water
• Filling:
• 4 ounces German sweet chocolate, chopped  
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk  
• 4 egg yolks  
• 1 teaspoon McCormick® Pure Vanilla Extract  
• 1 cup chopped pecans  
• Topping:  
• 1/2 cup packed brown sugar  
• 1/2 cup heavy whipping cream  
• 1/4 cup butter, cubed  
• 2 egg yolks  
• 1 cup flaked coconut  
• 1 teaspoon McCormick® Pure Vanilla Extract  
• 1/4 cup chopped pecans  
• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
• In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
• Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
• In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
• Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. 
• Yield: 8 servings.
• 
  

BLACK FOREST LAYER CAKE SQUARES

1 box (1 lb 2 1/4-oz) devil's food cake mix

2 tbsp all-purpose flour
1 3/4 cups water
3 eggs
1 can (21-oz) cherry pie filling
3/4 tsp almond extract
2 cups frozen whipped topping, thawed
chocolate shavings for garnish, if desired
stemmed maraschino cherries for garnish, if desired

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray.  Line the bottom with waxed paper and spray the paper; set aside.

Prepare the cake mix as directed on the package uning the flour, water, and eggs.  Pour mixture into the prepared pan.  Bake at 350 degrees for 18 to 20 minutes or until the cake springs back when touched lightly in the center.  Remove the cake from the pan and remove the waxed paper.  Cool for 15 minutes.

Combine the pie filling and 1/2 tsp of the almond extract in a small bowl; mix well. 

Cut the cake in half crosswise to form two 10 x 7-inch layers.  Place 1 cake layer on a serving platter or tray.  Spread the pie filling mixture over the top of the layer; top filling with the remaining layer.

Stir the remaining 1/4 teaspoon of the almond extract into the whipped topping.  Spread the mixture over the top and sides of the cake.  Garnish with the chocolate shavings and stemmed cherries, if desired.  Serve immediately or refrigerate until serving time.

Store any leftovers in the refrigerator.

Yield: 12 squares

Pillsbury photo

PEAR-ROSEMARY PIE WITH CHEDDAR CRUST

This is another of my favorite pie recipes from a quite old Southern Living magazine. This pie goes over great at potlucks, etc. Of course it is perfect for a family meal, too.

2 1/2 cups all-purpose flour

1/8 teaspoon table salt 

3 tablespoons granulated sugar, divided 

1 cup finely grated sharp Cheddar cheese

1 cup cold butter, cut into 1/2-inch cubes 

3 tablespoons cold heavy cream

4 to 5 Tbsp. ice-cold water 

3 1/4 pounds Bartlett pears, peeled and sliced 

1/3 cup firmly packed light brown sugar 

2 1/2 tablespoons cornstarch 

2 tablespoons fresh lemon juice 

1 1/2 teaspoons vanilla extract 

1 teaspoon chopped fresh rosemary

1/4 teaspoon table salt 

1 large egg, lightly beaten 

Pulse first 2 ingredients and 2 Tbsp. granulated sugar in a food processor 3 or 4 times or until combined. Add cheese and butter; pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle cream and water over mixture; pulse 4 or 5 times or just until moist clumps form. Divide dough in half, and flatten into disks. Wrap disks in plastic wrap, and chill 30 minutes.

Meanwhile, stir together pears, next 6 ingredients, and remaining 1 Tbsp. granulated sugar in a large bowl.

Preheat oven to 400°. Roll 1 dough disk into a 12 1/2-inch circle on a lightly floured surface. Fit piecrust into a 10-inch pie plate; fold edges under, and crimp. Spoon pear mixture into crust.

Roll remaining dough disk to 1/8-inch thickness on a lightly floured surface, and cut into 6 (2 1/2-inch) strips. Arrange strips in a lattice design over filling; press ends of strips into crust, sealing to bottom crust, and crimp. (Reroll scraps if you do not have enough strips to cover pie.) Whisk together egg and 2 Tbsp. water. Brush lattice with egg mixture.

Bake at 400° for 55 minutes to 1 hour, shielding with aluminum foil after 30 minutes to prevent excessive browning. 

Let cool on a wire rack 1 hour before slicing.

Variation: Pear-Cherry Pie with Cheddar Crust: Prepare as directed, adding 1 cup dried cherries to pear mixture and increasing cornstarch to 1/4 cup.

Note: Picture from Southern Living

STRAWBERRY RHUBARB PUFF

I love rhubarb and I love strawberries.  We grew both in our gardens when I was a kid.  Loved all the ways my mother and grandmother would fix them.  This is a recipe using both these Spring garden goodies that you can make year-round.

1 pkg (16-oz) frozen rhubarb, thawed
1 pkg (10-oz) frozen strawberries, thawed
1/2 cup sugar + 2 tbsp sugar
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1/3 cup cooking oil
2/3 cup sweet milk
butter
2 tbsp sugar
1 tsp cinnamon

Preheat oven to 450 degrees.

Mix the rhubarb, strawberries, and 1/2 cup sugar in a 9-inch square baking pan or dish; place in the oven.

Place the flour, remaining sugar, baking powder, and salt into a bowl. Pour the oil and milk together in a liquid measuring cup but do not stir.  Pour all at once into the flour mixture.  Stir until the mixture leaves the sides of the bowl and forms a ball.  Drop by 9 spoonfuls onto the hot fruit.  Make an indentation in each biscuit and dot with the butter.  Mix the last 2 tablespoons of the sugar with the cinnamon and sprinkle on the dough.  Bake 20 to 25 minutes at 450 degrees.

Best served warm.

Yield: 9 servings.

Note:  You can make with fresh rhubarb and fresh strawberries by substituting 3 cups fresh sliced rhubarb and 1 pint fresh strawberries, cut up, for the frozen.  Increase the 1/2 cup of sugar to 1 1/2 cups and add 1/2 cup water to the fruit mixture.

We always wore our homemade aprons we when we baked.

Love these aprons in this file photo.