Rhubarb Pudding Cake

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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°. 

Layered Mexican Dip

1 can refried Beans  (hot and spicy)
3 avocados  (blend with a little lemon juice until creamy)

Combine:
2 c. sour cream
1/2 c. mayonnaise
1 packet of taco seasoning

green onions
diced tomatoes
olives
shredded cheddar cheese

Layer in the order given in a 9 x 13 pan.  Serve with chips.

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.

Pink Rhubarb Jelly

3 lbs. red rhubarb stalks

Put through food grinder.

Put in jelly bag and squeeze out the juice.


From that juice, measure:
3 1/2 c. rhubarb juice
7 c. sugar

Bring juice and sugar to a rapid boil and add 6 ounces of liquid pectin.  Bring to a boil and boil hard for 1/2 minute.  Pour into sterilized glass jars and seal.