Rhubarb Cream Cheese Pie

Liliana Mott

1 - 9 inch pie crust - unbaked

Filling:

1/2 c. cornstarch

1 c. sugar

1/8 t. salt

1/2 c. water

3 c. chopped fresh rhubarb

Topping:

1 - 8 oz package cream cheese, softened

1/2 c. sugar

2 eggs

1/4 c. sour cream

1 t. vanilla

Whipped Cream

Preheat oven to 425F

Make or buy a pie crust and put into pie pan

Filling:   Stir cornstarch, sugar and salt in saucepan until well mixed.  Stir in water until well blended.  Add rhubarb.  Cook over medium heat, stirring often, until mixture boils and thickens.  Pour mixture into prepared crust.  Bake 10 minutes at 425F.  Then reduce heat to 325F.  Remove pie from oven and add topping.

Topping:  Beat cream cheese and sugar in a bowl until smooth.  Beat in eggs, sour cream and vanilla.  Spoon mixture over baked rhubarb filling.  Bake at 325F for 30-35 minutes or until topping is set.  Remove from oven; cool on a wire rack to room temperature, then refrigerate and chill well before serving.  Garnish with sweetened whipped cream.

Refrigerate leftovers.

Rhubarb Pudding Cake

source unknown

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch square pan with rhubarb.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.
 

 Bake at 375 degrees for 45 minutes.

Low-Carb Mug Cake

by Allison

2 T coconut flour
1 T cocoa powder
1/8 t. baking powder
1/8 t. baking soda
splenda or stevia
1 egg white, large
1/4 c. + 1 T unsweetened almond milk

Spray a mug with cooking oil spray.
Mix together all dry ingredients inside cup and set aside.
In small bowl, whisk together egg and milk.
Add wet ingredients to dry ingredients and mix.

Microwave on high for 1 minute and 30 seconds - 2 minutes.

Stollen - Traditional German Christmas Bread

by Nancy

1 1/3 c. almonds  (abt 7 oz)
1 c. raisins
1/2 c. currants
1 c. chopped citron
1 T. grated lemon peel

1 c. milk
2 packages active dry yeast
1/2 c. warm water

1 c. sugar
1 c. butter
2 t. salt
7-8 c. flour
1 t. nutmeg
3 eggs

Blanch, toast and chop almonds.  Reserve 1/3 for topping.  Mix the remaining 2/3 with the raisins, currants, citron and lemon peel.  Set mixture aside.

Scald milk.  Soften the yeast in the warm water   Set aside.

Mix sugar, butter and salt in a large bowl.  Pour scalded milk over ingredients and mix until butter is completely melted.  When it is lukewarm, blend in 1 c. of the flour and the nutmeg, then stir in softened yeast and mix well.

Measure remaining 6-7 cups of flour.  Add about half of that flour to the dough and beat until very smooth.  Add in thirds beating well after each addition, the 3 eggs.  Then add the fruit and nut mixture and mix thoroughly.  Mix in enough of the remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and allow it to rest 5-10 minutes.

Knead dough.  Form dough into a smooth ball and place it in a lightly greased deep bowl.  Turn dough to bring greased surface to the top.  Cover bowl and let stand in warm place until dough is doubled.  (2-3 hours)

Punch dough down and let rise again for about 2 hours.

Punch dough down again and divide it into 2 parts.  Form each part into a smooth ball and let rest for 5-10 minutes. 

Lightly grease 2 baking sheets.

Roll and form dough into an oval about 13 inches long and 1 inch thick.  Flatten one lengthwise half with a rolling pin until about 1/2 inch thick.  Turn unflattened side over the flattened side and press edges together.  Repeat to make second loaf.

Put each Stollen on a separate baking sheet and brush the tops with butter, then cover and let rise until doubled.   Bake at 325ºF about 30 minutes. 

Frost with:
1 1/2 c. powdered sugar
3/4 t. vanilla
2-3 T. milk or cream

Sprinkle reserved almonds over the top.

Pumpkin Dessert

Pumpkin Dessert

Layer 1:
1/3 yellow cake mix

1 egg

6 Tbsp. melted butter

Layer 2:

1 (29 oz.) can pumpkin
1 can evaporated milk 1 1/2 c. sugar

3 T. cinnamon
4 eggs, slightly beaten

Topping:
2/3 yellow cake mix
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. vanilla
1/4 c. sugar
1/4 c. melted butter

Layer 1: Combine ingredients and spread into the bottom of 9x13 inch pan.
Bake 5 to 10 minutes until golden brown at 350°. Let cool about 10 minutes.

Layer 2: Mix together and pour on top of crust. Pour slowly.

Layer 3: Mix and sprinkle over top of layer 2. Bake 1 hour at 350°. 

Rhubarb Crumble

Filling:
2 T. water
1 t. cornstarch
4 c. rhubarb or other fruit
1 c. sugar

Crust:
1 c. flour
6 T. softened butter
1/8 t. salt
1/3  c. sugar


In a saucepan, stir water and cornstarch until blended, then add fruit and cook until tender and mixture is thickened, stirring frequently.  During last minute of cooking, add one cup sugar (or to taste).  In a bowl, mix flour, butter, salt and sugar until well blended.  Put all but 1/4 c. of the crust mixture into bottom and sides of 9 x 9 pan.  Fill with fruit mixture.  Sprinkle with reserved 1/4 c.

400ºF for 15 minutes or until golden.  Serve with cream or ice cream.

Rhubarb Roll

Syrup:
1 c. water
1 c. sugar ( either brown or white)

Biscuit Dough:
2 c. flour
1/4 c. powdered milk(omit if using fresh milk)
1/2 t. salt
1 T. sugar
2 1/2 t. baking powder

Cut in
1/3 c. fat to the flour mixture with fork or pastry cutter.
Add:
1/2 c. water or milk

Put mixture on floured board and knead lightly.  Roll out  to about 15 x 8 inches.
Spread with:
2 cups cut up rhubarb OR half rhubarb and half raspberries or strawberries.
Sprinkle with 1/2 c. sugar and 2 T. cinnamon.
Roll up like a jelly roll.
Cut into 10-12 equal pieces.

Pour the syrup into a glass baking dish about 6 x 10.  Place pieces cut-end down in hot syrup.
Bake at 400ºF for 25-30 minutes.

Rhubarb Crumble Pudding

Crust:
Mix:
1 1/2 c. flour
1/2 t. salt
1/4 t. cinnamon
1/2 c. sugar

Cut in:
1/3 c. butter until mixture is crumbly

Filling:
4 c. rhubarb cut into 1 inch pieces
1 T. lemon juice
1 c. sugar
1/8 t. salt


Spread half of the flour mixture over the bottom of an 8 inch square pan and press down firmly.
Spread rhubarb mixture over the flour mixture.
Spread remaining flour mixture over the rhubarb mixture.

Bake at 375ºF   45-50 minutes

Carolyn's Chewy Double Chocolate Cookies

2/3 c. shortening or butter
1 1/2 c. packed brown sugar
1 T. water
1 T. vanilla extract
2 eggs
1 1/2 c. flour
1/3 c. baking cocoa
1/2 t. salt
1/4 t. baking soda
2 c. semisweet chocolate chips
1/2 c. chopped walnuts or pecans

Preheat oven to 350F.
Cream together shortening and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in vanilla. 
Mix together flour, cocoa, baking soda and salt, then stir into the creamed mixture.
Mix in chocolate chips and nuts.
Drop teaspoonfuls onto ungreased cookie sheet.

Bake 8-9 minutes.  Cookies will be soft. 

Ginger Sour Cream Bundt Cake

by Jana

Softened butter
2 1/4 c. all purpose flour
4 t. ground ginger
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted, room temperature butter
2 c. sugar
4 eggs
1 egg yolk
2 t. vanilla
1 c. sour cream
1 c. crystallized ginger
1/2 c. dried, tart cherries (optional)

Preheat oven to 350 F.  Generously grease 12 cup Bundt pan with softened butter.

Mix flour, ground ginger, baking powder and salt in bowl and set aside.  In another bowl, beat 1 c. butter until smooth, then add sugar and beat about 2 minutes.  Add eggs one at a time, beating after each addition.  Then beat in 1 egg yolk and the vanilla.  Add flour mixture in 3 additions alternately with the sour cream, beating on low speed just until blended after each addition.  Mix in crystallized ginger and cherries.

Spread batter in pan.  Bake until top is light brown and done in the middle...about 55 minutes on center rack of oven.  Cool in pan for 15 minutes then gently tap bottom edge of pan until cake loosens then invert and remove from pan. 

Pie....or maybe it's Pudding

2-4 cups pureed pumpkin, yams, sweet potatoes, carrots or winter squash
1 pkg sugar free vanilla instant pudding
2 c. milk
pumpkin pie spice to taste

Mix all together.  Serve with whipped topping in a bowl as pudding or in a pie crust.

One Dish Cinnamon Swirl Bake

by Jana

Batter:

Cooking spray
1 1/2 c. all-purpose flour
2 envelopes rapid-rise yeast
1/4 c. sugar
1/4 t. salt
2/3 c very warm milk (120-130ºF)
2 T. melted butter or margarine
2 T. corn oil
1 egg

Cinnamon Mixture:

3 T. softened butter or margarine
3/4 c. brown sugar
1 1/2 t. cinnamon

Icing:

1 c. powdered sugar
1-2 T. milk
1 T. melted butter or margarine
1/2 t. vanilla



Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest for 10 minutes.

Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.

Bake by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.  


If desired, batter may be mixed in a separate bowl. Proceed as directed above.

 "It is just like cinnamon rolls, but with only a tiny portion of the effort."

Benjamin's Favorite Peanut Butter Bars

by Benjamin

Ingredients:

1 Cup Butter ( 2 sticks)

2 C Graham cracker crumbs

2 C powdered sugar

1 1/2 C peanut butter

for topping:

1/4 C peanut butter

2 C chocolate chips

1. Combine first 4 ingredients in a large mixing bowl. Mix until well combined and smooth. Spread evenly into a 9X13 pan

.

2. Combine topping ingredients in a microwave safe bowl. Cook for 30 seconds at a time, and stir after each interval until melted and smooth. Spread on top of peanut butter layer.

3. Place in freezer for 15-20 minutes. After cutting, keep in refrigerator

Recipe notes-----   to create cracker crumbs, place crackers in sealable bag and hand Benjamin a rolling pin. Watch with fear as he pounds them into smithereens. Be sure to stand well back. Safety glasses may be advised.  Great recipe for kids -- its quick, and doesn't require any cooking.

Sweet Potato Casserole

by Nancy

1 c. sweet potatoes, cooked

3/4 t. cinnamon

dash salt

1/2 c. brown sugar

3/4 c. scalded milk

2 eggs, well beaten

Combine in baking dish.  Top with mixture of:

1/2 c. butter

1 1/2 c. brown sugar

3/4 c. pecans

Bake until warmed through

Pflaumenkuchen (Plum Cakes)

by Nancy

1/4 lb. butter

3/4 c. sugar

2 eggs

1/4 c. milk

1 t. vanilla

1 1/2 c. flour

1/2 t salt

1 t. baking powder

2 1/2 - 3 lbs small Italian plums

1 c. chopped nuts

sugar and cinnamon to taste

Cream butter, sugar, eggs, milk and vanilla together.  Add flour, salt and baking powder and mix well.  Spread this dough on a greased jelly roll pan.  Wash, halve and pit the plums.  Place plums on dough with cut side up and touching one another.  Sprinkle plums with sugar and cinnamon.  Sprinkle nuts over plums.  Bake at 375ºF. for 30 minutes.

Brownies

by Bethany

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini

Preheat oven to 350ºF.  Grease and flour a 9x13 inch baking pan.

In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

Vanilla Cake

by Bethany

1/2 cup margarine
2-3/4 cups all-purpose white flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. Ener-G Egg Replacer
1/4 cup water
3/4 cup rice milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract

Preheat oven to 375º F.
Combine flour, baking powder, and salt and set aside. Mix Egg Replacer and 1/4 cup water and set aside. Mix rice milk and 1/2 cup water, and set aside.
In large bowl of electric mixer, beat margarine until it is creamy. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed rice milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Add mixed Ener-G along with the rest of liquid. Pour into greased and floured pans.
Bake at 375ºF. for 30 to 35 minutes, or until done Remove from oven and let cool for 10 minutes. Remove from pans and let cool.

Applesauce

by Jana

8 c. chopped peeled apples

1/2 c. brown sugar

2 t. vanilla

1 t. cinnamon

Combine and simmer 30-40 minutes.  Mash but leave chunky.

Sweet Potato Pecan Pie

by Nancy

1 unbaked pastry shell

1 lb. sweet potatoes or 1 lb. can pumpkin

1/4 c. margarine

1  14 oz can Eagle Sweetened Condensed Milk

1 t. grated orange rind

1 t. vanilla

1 t. cinnamon

1 t. nutmeg

1/4 t. salt

2 eggs

Beat pumpkin/sweet potatoes with margarine until smooth.  Add remaining ingredients.  Pour into pastry shell.  Bake at 350ºF. for 30 minutes.  Remove from oven.  

Prepare pecan topping:

1 egg

3 T. dark corn syrup or molasses

3 T. packed brown sugar

1 T. margarine

1 c. chopped pecans

Mix and spoon over top of pie.  Bake an additional 20-25 minutes at 350ºF. or until golden brown.  Cool.  Refrigerate leftovers.

Rosie's Applesauce Cookies

by AWHC

1/2 lb. butter

1 c. brown sugar

1 c. granulated sugar

2 eggs

1 c. applesauce

4 c. flour

2 t. baking soda

1 t. salt

2 t. cinnamon

2 t. nutmeg

1 c. raisins

Cream butter and sugars.  Stir in eggs and applesauce.  Mix flour, baking soda, salt and spices and add to first mixture.  Beat until smooth.  Stir in raisins.  Drop cookies onto cookie sheet and bake at 350ºF. for 5-7 minutes.