Rhubarb Cake

 

This rhubarb cake is one of our favorites.  I admit that I really do not care for the taste of rhubarb. It is bitter and sour. That being said, rhubarb is very healthy for you. I have found that if the rhubarb is cut in really thin, small pieces, we like it a lot better.

Ingredients

1 tsp baking soda
1/4 tsp salt
1 1/4 c. brown sugar
1/2 cup softened butter
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1 cup milk
2 c. all purpose flour
2 1/2 c. finely diced or chopped rhubarb. (3 large stalks or 6 small-med stalks rhubarb)
 

Topping

1/3 c. white sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour, or spray a 9 x 13-inch cake pan.

Cream together brown sugar and butter until light and fluffy.

Add egg and beat well until thoroughly blended.

Stir in vanilla, baking soda, and salt.

Mix in 1/4 of the milk. Then add in 1/4 of the flour mixture and stir well. Continue to alternate between the milk and the flour, stirring well, after each addition.

Stir in the thinly chopped rhubarb.

Spoon batter in prepared cake pan.

In a small bowl, combine the sugar and cinnamon together to make the topping. Sprinkle this mixture evenly over the cake batter.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Serve warm with a scoop of ice cream or whipped cream.

Herb Butter Braid

Fresh baked herb butter braid bread is so good. It makes your house smell so inviting.  Slice and slather some garlic butter over the warm bread for a wonderful treat.

Ingredients

1 pkg yeast
1 tsp. sugar
4 c. warm water
1 c. butter
1/4 c. sugar
1 Tbs. caraway seed
1 Tbs. parsley flakes
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. onion powder
1 Tbs. garlic powder
3 eggs
1 c. warm milk
4 1/2 c. flour

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Set aside in a warm location for 10 minutes to allow the yeast to bloom.

In a large mixing bowl, combine butter and 1/4 cup sugar, caraway seed, parsley flakes, salt, dry mustard, onion powder and garlic powder until light and fluffy.

Mix in eggs and warm milk. Beat well.

Stir in yeast mixture. 

Using a dough hook or by hand with a wooden spoon, add the flour, mixing until everything is well blended. The dough will be very soft, so don't worry. 

Cover and refrigerate overnight or at least 6 to 8 hours. 

Remove the dough from the bowl and place on a well floured surface. divide the dough in half.  Divide each half into 3 pieces.  With floured hands, roll each piece into a 15 to 18-inch rope or strip. Braid 3 strips into a loaf. Tuck ends under to secure.  Repeat process with the other 3 strips of bread dough.

Place the braided dough on an ungreased baking sheet.  Cover and let rise for 2 to3 hours or until doubled in size. 

With the baking rake near the center of the oven, bake for 25 to 35 minutes or until golden brown.  Brush with melted butter.

 Cherry Squares

This is a recipe from my mother's recipe box. It is to good. You can use any kind of fruit that you like. Mix peaches, apples, strawberries or even blueberry pie filing. The dough does not need to be kneaded, making this a quick and easy dessert to make.

Ingredients

1 pkg. yeast
1/4 c. very warm water
4 c. flour
2 sticks butter or margarine
2/3 c. milk
1 Tbs. sugar
2 cans cherry pie filling
2 eggs

Glaze

1/2 c. powdered sugar
1/4 tsp. vanilla or almond extract
3 to 4 tsp. milk

Directions

Scald milk to a temperature of 120° to 130°. Set aside to cool to lukewarm.

Dissolve yeast and sugar in very warm water.  Do not make the water too hot or it will kill the yeast. Set  the yeast mixture in a warm place for about 10 minutes to bloom. 

Measure the flour into a large bowl. Cut in the butter or margarine until it resembles coarse crumbs using a pastry blender or two dull kitchen knives held together in your hand.

Stir in yeast mixture, milk and eggs. Mix thoroughly.  The dough will be soft and moist. 

Divide the dough in half leaving one piece slightly bigger then the other. On a floured surface, roll the larger dough half into a 10 x 16-inch rectangle. You will want to make it the size so it fits in the bottom of a jelly roll pan and come up the edges of the pan.

Spread out the cherry pie filling onto the dough.

On a floured surface, roll out the remaining dough so it is large enough to cover the top of the pan and seal the edges.

Cut slits in the top of the dough with scissors or a sharp knife to allow the steam to escape. 

Cover and place in a warm location until doubled in size.

Bake at 350° for 35 to 40 minutes or until done.

Mix up the glaze by combining powdered sugar, vanilla extract and milk. Beat until it is smooth. It should be a drizzling consistency.  

Drizzle the glaze over the top of the warm cherry dessert.

Stuffed Pork Chops

This is an easy version of stuffed pork chops. You don't even have to cut a pocket in the meat to hold the stuffing. 

If you want an even easier way to make this recipe, substitute the bread cubes with a box of stuffing  and follow the directions on the box to prepare the stuffing.

Ingredients

6 thick cut pork chops
salt and pepper to taste
3 c.bread cubes, from 2 day old bread
1/4 c. melted butter
1/4 c. chicken broth
1 onion, finely chopped
1 rib celery, chopped fine
1/2 tsp sage
3/4 tsp. salt
2 c. whole kernel corn, drained (optional)
1 (10.7 oz.) can cream of mushroom soup
1/3 c. milk

Directions

Preheat oven to 350°.  

Place the pork chops in a single layer in a baking dish. Season both sides with salt and pepper to taste.

Mix bread cubes, evaporated milk, onion, celery, sage, salt and whole kernel corn. 

Place a mound of stuffing on top of the 6 pork chops.

In a small bowl, combine cream of mushroom soup and milk together until smooth. Pour over the stuffing and pork chops. 

Cover and bake for 30 minutes. Remove the cover and bake another 10 minutes, or until the juices in the pork chops run clear or the internal temperature registers 145° F.

Campers or Cowboy Bean Treat

This recipe is perfect to make if you just want a quick meal. It is a hardy and filling meal that your family is sure to love.

Ingredients

1 lb hamburger
1 lb. bacon, diced
1 large onion, diced
2 cloves garlic, minced
2 (1 lb.) cans pork and beans
1  can kidney beans
3/4 c. ketchup
1/4 C. brown sugar
1 to 2 Tbs. molasses
2 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
2 tsp. vinegar
1 pkg dry onion soup

Directions

Preheat oven to 350°.

Brown the ground beef, bacon, onion and garlic in a cast iron skillet or Dutch oven until the ground beef is no longer pink.  Drain off excess grease or fat.

Add pork and beans, kidney beans, ketchup, water, prepared mustard, Worcestershire sauce, liquid smoke, vinegar and dry onion soup mix. 

Bake for 25 to 30 minutes. You can also cook this over the campfire.

Oven Barbecued Beef Roast

Oven Barbecued Beef Roast or Steaks

Originally this recipe called for beef steak instead of beef roast. However, steak prices are so high right now, that we opt for buying a round roast, or whatever is the cheapest at the time we go shopping.

Ingredients

2 Tbs. vegetable oil
4 lbs. round roast, cut into strips or pieces
1 onion, chopped
2 garlic cloves, minced
3/4 c. water
3/4 c. ketchup
3/4 c. vinegar
1 Tbs. Worcestershire sauce
1 Tbs. prepared mustard
2 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. pepper

Directions

Heat oven to 170° for longer baking time and a more tender meat or 350° for shorter baking time.

In a Dutch oven or an ovenproof skillet with a lid, heat oil over medium high heat.

Cut off most of the fat from the roast. Add beef roast pieces or strips into the skillet.  Brown the pieces in hot oil. 

Add onions and garlic to the skillet.  Cook and stir for about 5 minutes, or until they are browned.

Stir in water, ketchup, vinegar, Worcestershire sauce, prepared mustard, brown sugar, salt and pepper.  Simmer for 5 minutes.

Cover the Dutch oven or skillet and bake for 10 hours or until meat is tender.  If you are baking the beef at 350°, bake for 3 hours or until tender.

Soft Chewy Peanut Butter Cookies

One of our favorite cookies to make and eat are Peanut Butter cookies. This recipe makes up a batch of peanut butter cookies that are soft and chewy.  I came across the written recipe tucked into one of my mother's cookbooks.

Ingredients

1 c. butter, softened
1 c. peanut butter, creamy
1 1/4 c. granulated sugar, divided
1 c. brown sugar
1 tsp. vanilla
3 eggs
2 tsp. baking soda
1/4 tsp. salt
4 c. flour
1 c. peanut butter chips
1/4 c. sugar, for rolling the dough in

Directions

Preheat oven to 375°.  Lightly grease or spray a cookie sheet to keep the cookies from sticking, or line a cookie sheet with parchment paper.  

Cream together butter, peanut butter, 1 cup granulated sugar and brown sugar.

Add eggs, one at a time, beating well after each. Stir in vanilla.

Mix in baking soda, salt and flour. 

Stir in peanut butter chips by hand with a wooden spoon.

Roll some dough between the palms of your hands into 1 1/2-inch balls.  You may want to refrigerate the dough if it sticks too much to your hands.

Place 1/4 cup granulated sugar in a small bowl. Roll the dough balls in the sugar. 

Place the cookie dough balls on a baking sheet.  Bake for 7 to 9 minutes.  Remove from oven before they turn brown.  Leave them on the cookie sheet for 5 minutes to set up, so you can remove them and place them on a cooling rack.  It is important not to over bake the cookies, so they will remain very soft.