Rhubarb Cake

Yesterday we had a dinner guest, and that's always an occasion calling for dessert.  Since I have plentiful rhubarb growing in the garden I wanted to use it, but didn't have time to make a pie.  This cake ended up fitting the bill perfectly, and our guest liked it so much that she happily took several pieces home and asked for the recipe.  That was pretty impressive considering that she had never heard of rhubarb before!

RHUBARB CAKE

Topping:
3/4 cup brown sugar
1 tablespoon cinnamon
2 tablespoons flour
3 tablespoons butter

Cake:
1-1/2 cups sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
2 cups finely chopped fresh rhubarb
1 cup chopped walnuts

Preheat the oven to 350 degrees.  Grease a 13x9 inch baking pan.

Topping:
Mix the dry ingredients together, then cut in the butter until the mixture is crumbly.  Set aside.

Cake:
Cream the butter and sugar until fluffy, then beat in the egg and vanilla.  Add the salt and soda.  Beat in the flour alternately with the buttermilk.  Stir in the rhubarb and nuts.  Pour the batter into the greased baking pan.

Sprinkle the topping evenly over the cake.

Bake 45 minutes.

We enjoyed this served with sweetened whipped cream.  It would also be great served warm with ice cream.

Spring = Rhubarb!

The snow has finally melted, the lilacs are blooming, sun is shining....and my rhubarb plant is thriving.  Time to enjoy this unique taste of spring.  Here's a yummy snack idea to take advantage of the rhubarb that is at it's peak right now.  These are like the bar cookies I usually make with peach or apricot jam, and I think they are even better with rhubarb.  My son enjoyed these for snacking as well as for breakfast with a big glass of milk.

OATMEAL RHUBARB SQUARES

Filling:
3 cups fresh rhubarb, diced
1 1/2 cups sugar
1/4 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Crust:
1 1/2 cups oats (quick-cooking or regular rolled oats)
1 1/2 cups flour
1 cup brown sugar
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
1/2 cup chopped nuts

Filling:  Combine ingredients in a saucepan and cook until thickened, stirring frequently.  This will take about 10 minutes.

Crust:  Preheat oven to 375 degrees.  Mix all ingredients until combined and crumbly.  Press 3/4 of the mixture into an ungreased 9x13 pan.  Pour the rhubarb filling over the crust.  Sprinkle remaining crumb mixture evenly over the top.  Bake 30 minutes.  Let cool before cutting into squares.  Refrigerate the leftovers.

Snickerbutters

After this week's time change, my  husband was a very sleepy guy.  Because of the effect of "springing forward" on the computers at his job he was up most of the night, but still got up for church in the morning.  He really earned a Sunday afternoon nap.  While he snoozed in a chair I thought it would be nice to make his favorite cookies to show my appreciation for what a hard working guy he is. He really loves Snickerdoodles so I happily started to get everything out to make them,  then discovered that I was out of the cream of tartar those cookies require. We did have some peanut butter on the shelf so I decided that peanut butter cookies would still make him a happy man when he woke up.  As I mixed the dough I realized that there was no reason  the cinnamon-sugar coating that makes Snickerdoodles so yummy shouldn't be delightful with peanut butter too.  The result was these cookies that my eleven year-old son named "Snickerbutters".  These were a  hit with both of my guys.

SNICKERBUTTERS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1-1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cinnamon sugar

• Preheat oven to 375 degrees.
• Beat together the granulated sugar, brown sugar, peanut butter, shortening, butter and egg.  Stir in the flour, baking soda, baking powder and salt.
• Shape the dough into balls and roll in the cinnamon sugar.  Place on ungreased baking pan and bake for 10 minutes.

More muffins!

I'm getting ready for a weekend away with friends, and decided to take some muffins so we can have a quick breakfast before a snowshoeing activity we have planned.  I had some cranberries in the freezer and it's snowing, so some comforting winter flavors seemed in order.  The muffins turned out moist and yummy.  Give these a try.

Orange Cranberry Pumpkin Muffins

Makes 24 muffins

2 eggs, slightly beaten
1 cup brown sugar (NOT packed)
1 cup white sugar
1 cup pumpkin
1/2 cup canola oil
2 Tablespoons orange zest
2 1/2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries

Preheat oven to 350 degrees.   Spray 24 muffins cups with baking spray or use paper liners.

Heat cranberries with one tablespoon of water until the cranberries burst open.  Mash slightly with a fork.

Beat eggs, sugar, pumpkin, oil and orange zest until smooth.

In a separate bowl mix together the flour, spices and salt.  Pour the liquid mixture over the dry mixture, then mix together with a spoon just until moistened.  Fold in the cranberries and their liquid.

Spoon into the muffin cups and bake for 20 minutes.

Apple-Raisin Bran Muffins

This winter I've been paying more attention to what I eat - guess it's time to get more "mindful" about such things.  So there's been less pie and more high fiber/nutritious food being made around here.  My favorite breakfast lately has been a bran muffin.  Gosh, I must be getting old!  I have been making and freezing the Raisin Bran muffins I posted a few months ago, which I can grab and quickly microwave in the morning.  Then I found another muffin version which is my new favorite.  The original recipe came from a box of Western Family brand Raisin Bran cereal.  These also freeze beautifully and microwave from frozen to "oven fresh" in about 30 seconds.

Apple-Raisin Bran Muffins

Makes about 18 muffins

1 1/2 cups raisin bran cereal (if you don't like raisins, use plain bran cereal)
2 cup milk
1/4 cup canola oil
2 eggs, slightly beaten
1 teaspoon vanilla extract
1 large or 2 small apples, peeled and chopped finely (about 1 1/2 cups)
1/2 cup chopped nuts
2 1/2 cups all purpose flour
3/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon

Preheat oven to 350 degrees.  Spray muffin pans with nonstick spray.  Combine the cereal, milk, oil, eggs and vanilla and let stand for 10 minutes.  Stir to break up the cereal, then stir in the apples and nuts.  In a separate bowl combine the flour, sugar, baking powder, baking soda and cinnamon.  Add the cereal mixture all at once to the flour mixture and stir just until moistened, it will be a thick batter.  Spoon into the muffin pans and bake 16 minutes.  Remove from pan and cool on rack. 

Apple-Pineapple Pie

The election made our household sad.  We had hopes for some actual hope and change.  So, when my husband also had a hard day at work the next day I wanted to cheer him up with a pie.  His favorite pie is apple, but I didn't have enough apples on hand so I went to the pantry for ideas.  That was pretty bare too - but I did have a can of pineapple chunks and thought  that apples and pineapple should be able to get along pretty well.  The resulting pie turned out great!  We all loved it, and we do feel better now!  If someone you know needs some comfort, serve them this pie warm with a little ice cream.  It's sure to brighten anybody's day.

Apple-Pineapple Pie

Dough for two crust pie

5 apples (almost any variety will work, I used a mix of Gala and Golden Delicious)

1 20-oz can of pineapple chunks in juice, drained except for 1-2 tablespoons of juice

1/2 cup flour

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 Tablespoon butter

• Preheat oven to 425 degrees.
• Line pie plate with rolled out dough, and roll out dough for top of pie and set aside.
• Peel and slice apples into a large bowl.  Add the mostly drained pineapple chunks.
• Stir in the flour, sugar, and spices, and spoon into the pastry lined pie pan.  Dot with butter.
• Top with pastry and flute edges and cut vents into the top.  Brush with cold water and sprinkle with sugar if desired.
• Bake at 425 degrees for 15 minutes.
• Reduce oven heat to 375 degrees and bake an additional 40 minutes.

Moist and Easy Pumpkin Spice Cake

Yesterday was my husband's birthday.  And it came on a day with a nip of Autumn in the air.  The mountains outside the window are accented with red and orange and temperatures are definitely cooler.  He really likes the smells and flavors of Fall (apple, pumpkin, spice) so I wanted to honor "his" season with an appropriate cake.  I had some leftover pumpkin in the fridge from something I made last week, so started looking for pumpkin cake recipes.  The internet is overflowing with recipes for pumpkin muffins and pumpkin bread, but pumpkin CAKE seemed to be lacking.  Finally I found a  recipe that called for adding pumpkin and instant pudding mix to a cake mix.  This sounded good....except for the addition of even more sugar and chemicals to a mix.  I decided to try just adding the pumpkin to a cake mix.  Ding, ding, ding - it was a winner!  Here's the cake and how I made it (it seriously couldn't be easier or tastier!):

Moist and Easy Pumpkin Spice Cake

1 spice cake mix (I used the cheapie store brand)

1 cup pureed pumpkin

eggs, oil and water as specified on the cake mix box

1/2 teaspoon nutmeg

1 teaspoon cinnamon

• Grease and flour two 8 or 9 inch cake pans (I used 8 inch square pans) and preheat oven to 350 degrees.
• Blend all ingredients on low speed until moistened, then mix on medium speed for two minutes.
• Divide batter evenly between the two cake pans, then bake for 30 minutes or until done.
• Let cool in pan for 5 minutes, then tip out.  Frost with maple buttercream icing when cooled.

Everybody at the party loved this cake.  It took all my willpower to eat only one piece.  So easy and soooo yummy!