rhubarb crisp

I found this recipe on the Food Network.  The walnuts and the oatmeal give the topping a nice crunch when you eat it!  It is deeelicious!!!

Ingredients

Topping
1/4 cup roughly chopped walnuts
1/4 cup old fashioned oats (not instant)
1/4 tsp cinnamon
3/4 cup flour
1/3 cup light brown sugar
1 tbsp sugar
4 tbsp unsalted butter

Filling
2 1/2 lbs rhubarb, cut into 1/2-inch pieces
1/2 cup plus 2 tbsp sugar
3 tbsp all-purpose flour

Directions
Preheat oven to 400 degrees.  Set rack in the center of the oven.  Prepare the topping by placing all of the topping ingredients into a food processor.  Pulse or mix until the mixture is crumbled to the size of small peas; do not over process.  Set aside.  Pour the rhubarb directly into a large, shallow baking dish and sprinkle with 1/2 cup plus 2 tbsp sugar and 3 tbsp of flour to coat evenly.  Spread crisp topping over entire surface.  Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes.  Serve warm or room temperature, plain or a la mode.

Prepare.

Pulse.

Bake.

Eat.

saturday morning muffins

Every Saturday morning I make muffins. Last Saturday I made these muffins that were so good I had to make them again today. After my morning walk these will taste so good with a cup of tea.

Fiber Rich Muffins

1 cup Hodgson Mill Multi Grain Hot Cereal

1 cup white flour, unbleached

1 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1 cup carrots, shredded

1 cup apples, peeled and chopped

1/2 cup milk (can be skim)

2 eggs (or 4 egg whites)

1/4 cup vegetable oil

1 tsp. vanilla
1/2 cup pecans or walnuts, chopped
Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners or grease muffin cups. Blend together dry ingredients. Add remaining ingredients and mix until blended. Batter will be thick; spoon into muffin cups. Bake 20-22 minutes or until golden brown.

brown bananas

The temperature has dropped. The wind is howling outside.
A good day to use up those brown bananas.
























































Banana Nut Bread
1/2 cup shortening
1 cup sugar
2 eggs, well beaten
3 or 3 1/2 ripe bananas, mashed
1 3/4 cup flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts
Cream shortening and sugar until fluffy and add well-beaten eggs. Add mashed bananas. Sift flour, soda, baking powder and salt together and stir thoroughly. Stir in chopped walnuts or other nuts. Turn into a well-greased loaf pan and bake at 350 degrees for about 50 minutes to 1 hour or until it tests done. Cool.

a good day for strawberry shortcake

I have been using this recipe that I saw in a Country Living magazine for more than twenty years. I also use this recipe for making biscuits for chicken and biscuits or beef stew - I eliminate the sugar and nutmeg.

Shortcake Biscuits

4 cups unsifted all-purpose flour

4 tsp. baking powder

6 tbsp. sugar

1 tsp. salt

1/4 tsp. ground nutmeg

3/4 cup (1 1/2 sticks) butter

1 1/2 cups milk

Heat oven to 425 degrees. Grease a baking sheet. In a bowl combine the flour, baking powder, 5 tbsp. of the sugar, salt and nutmeg and blend well. Cut 1/2 cup of the butter into small pieces. Add to the dry ingredients and work together until mixture forms coarse crumbs. Melt the remaining butter; set aside. Add the milk to flour mixture and with a spoon or your hands, mix until a soft dough forms. Knead for a minute or two until dough is smooth. On a lightly floured board, roll dough out to 1-inch thickness. Using a cutter or round glass; cut six 2 1/2- inch circles and six 3-inch circles. You may have to reroll the dough. Place the 3-inch circles on baking sheet, brush each with some of the melted butter and center a 2 1/2-inch circle over each one. Brush tops with butter; sprinkle with reserved sugar. Bake 12 to 14 minutes or until biscuits have risen and are golden brown. Remove to a rack to cool.