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Saturday, May 13, 2017

Rhubarb Meringue Torte

This is another old recipe..it's from my 1971 4H cookbook and who knows how long it was around before that. I used to make it a lot in the spring when the rhubarb was perfect and abundant, in fact I doubled it for a 9 x 13 pan because it would get gobbled up quickly..you just can't help eating it..it kind of melts in your mouth.  I love the shortbread type buttery crust and the pudding center.  so good.  Tomorrow I am having my mom over with a couple of my siblings for a potluck luncheon for her and decided to make it.  I just made the original size because I know for a fact I'd be endlessly eating it into oblivion if I made the large size.  If you have rhubarb or can get a hold of some this is a great recipe.  Looks special, but really isn't that hard, I am not the best at meringue, but most of the time it's good enough. 

RHUBARB MERINGUE TORTE:

CRUST:
1 cup flour
1/2 cup butter
1/2 teaspoon salt
2 Tablespoons granulated sugar

Mix together like a pie crust (I use a pastry blender so it's well combined) and press into the bottom of an 8 x 8 square baking pan.  Bake at 325 degrees for 20-25 minutes until slightly browned.  set aside to cool.

PUDDING CENTER:
in a medium sized kettle combine:
3 cups of rhubarb, peeled and cut up finely. 
pinch of salt
2 Tablespoons flour
1/2 cup half and half
3 egg yolks from large eggs  (save the whites for the meringue in a mixing bowl)
1-1/2 cups sugar

Cook on medium heat, stirring all the while so the bottom doesn't scorch, until thick and creamy. 
Let cool slightly and then pour it evenly over the cooled crust. 

MERINGUE:
Beat the 3 egg whites until soft peaks form.  add a pinch of cream of tarter and 3 Tablespoons of powdered sugar, one at a time, until stiff peaks form.  spoon on to pudding layer evenly and bake at 300 degrees until light brown.  KEEP your eyes on it..it can turn quickly and burn once it starts browning.  I think mine took about 20 minutes, but that's different on every oven. 

Cool at room temperature and then refrigerate when completely cooled.

Saturday, April 15, 2017

Lemon Supreme Pudding Dessert

It's Easter tomorrow, so I am making a couple desserts.  The first one is a pudding dessert, nothing new really, but I altered it a little so it mimicked lemon supreme pie, which is my favorite pie.  Here's how I put it together:

LEMON SUPREME PUDDING DESSERT:

OVEN: 325.

CRUST:
Mix together,
1 cup white flour
1/2 cup butter, softened
1/8 cup powdered sugar
until well mixed.  spray the bottom of a 9 x 13 cake pan (I used glass just so you could see the layers for presentation), and press the mixture evenly into the bottom.  Bake for 20 minutes or until slightly browned on the edges..may be sooner if your oven is hotter than mine.

Remove and cool.

WHEN COOLED COMPLETELY: 
Layer two:
Beat together with a mixer on low speed:
1 softened package of 8 ounce cream cheese.  I used the light one.
1 cup powdered sugar
1 teaspoon vanilla
1/2 of a small cool whip and pour/spoon over the crust.

THIRD LAYER:
Mix together 2 pkgs (3 oz) of lemon instant pudding and
2-1/2 cups milk until thickened.  carefully spoon over 2nd layer and smooth out. 

FOURTH LAYER:
Cover with a layer of cool whip.  I use a whole small container for mine because I like the yellow covered well. 

refrigerate.

Thursday, February 16, 2017

One Pot Cheesy Kielbasa Pasta

Kim shared this recipe with me after she made it last night for supper and it looked really good.  She made some changes to the original recipe, so I will let you know what was the original.  I made it tonight and I thought it was good, quick and easy..

Here is her version:

ONE POT KIELBASA CHEESY PASTA:
1 Tbsp olive oil
1 ring of smoked kielbasa or smoked sausage cut into bite sized cubes
1/2 of a large onion finely diced
2 cloves garlic minced
2 cups chicken broth
1 (10 oz) can tomatoes (she used Rotel blended)
8 oz dry small pasta (I used small bow ties, she used small shells)
1/2 cup milk or heavy cream
1/2 tsp salt and pepper, each
1 cup shredded cheddar cheese
1/3 cup thinly sliced scallions for garnish

INSTRUCTIONS
1.  Add olive oil to a 4-5 quart saute pan over medium high heat
2.  Fry the smoked kielbasa and onions
3.  Add garlic and cook until fragrant, about 30 seconds.
4.  Add chicken broth, tomatoes, heavy cream, pasta and seasonings
5.  Simmer for 15 minutes, or until pasta is tender.
6.  Remove skillet from heat and stir in 1/2 cup of cheese.
7.  Top with remaining cheese and cover until it's melted.
8.  sprinkle with sliced scallions and serve.

(I added some petite frozen peas when I added the pasta etc)

Sunday, February 12, 2017

Chocolate Cake with Chocolate Ganache and Marshmallow Frosting

We are celebrating my grandson, Kyle's, 12th birthday today.  When I asked him what kind of dessert he wanted he thought a bit and then said, chocolate cake with marshmallow frosting.  Where he thought that up is beyond me, but I came through today and made him a Hershey's chocolate cake with a layer of chocolate ganache and marshmallow frosting from a recipe I found on the internet.  It tastes just like marshmallows too, so I am hoping for a thumbs up!  The candles and decorations will be put on at the party... This cake would be a great Valentines dessert too..especially in cupcake form with a sugared raspberry or cute heart shaped marshmallow on top and served with ice cream even.  Here is how I made it.

Bake a chocolate cake or cupcakes.  I made a scratch one..the Hershey's chocolate cake (recipe is posted on my blog if you just do a "cake" search it will come up.  Let it completely cool.

Chocolate Ganache:
In a medium saucepan, bring 1 cup of heavy cream to a simmer on medium high heat, remove from heat and add one 12 ounce bag of semisweet chocolate chips.  Let sit 5 minutes and then whisk until smooth.  Pour over cake, or dip cupcakes if you made those into it.  Let set/cool. 

Marshmallow Frosting:
Place a heat resistant glass bowl on top of a kettle with boiling water (not in the water-has to placed like a double boiler would) Add 8 egg whites, 2 cups of sugar, 3/4 tsp cream of tarter all at once into the bowl and whisk it continuously until the sugar has dissolved (1-5 minutes).  Remove from heat and beat with a mixer until stiff peaks form-about 5-7 minutes.  ADD 1 tsp vanilla, stirring it in to incorporate.  Frost or pipe onto cake or cupcakes.


Wednesday, February 1, 2017

A new banner for my cube at work

I have a "Hanging on a Star" hanger at work outside my cube that I have made different banners for throughout the year..I didn't have a February/Valentine's Day one, so Sunday afternoon and today in the afternoon, I made one up finally.  I will be anxious to hang it tomorrow and take down my snowman one for January..I am anxious for warmer weather and spring to come and this might help seeing it's fresh colors and hope for just that!  I think it turned out pretty..

Thursday, January 19, 2017

Chocolate Fondue

At work we celebrate all the birthdays in one given month, and this month was my assignment to do the "treats".  I have been thinking about chocolate covered strawberries and suddenly remembered the chocolate fondue from my "hay days" and went for it for the party.  I found a recipe online and it was easy, chocolately and creamy, so am passing it on.  You can have whatever you like for "dippers".  I had pretzels, almond biscotti, marshmallows, fresh pineapple, strawberries, raspberries, clementine sections, and bananas, but angel food wedges, pound cake, and whatever else you like is an option. I also added some sliced almonds, coconut and sprinkles for adding onto the chocolate.  It seemed like everyone liked it and it was a good conversation dessert.  We were so busy eating that we forgot the birthday song! 

Here is the fondue recipe:

in a heavy saucepan-medium sized, combine the following ingredients:
1 cup semi-sweet chocolate chips
2 Tablespoons butter
1 (14 ounce sweetened condensed milk (not evaporated milk)
2 Tablespoons water

Over medium heat melt the above, then add 1 tsp vanilla

Serve warm..store leftovers in the fridge.  can be used over ice cream or cake also.

Monday, January 16, 2017

Mongolian Beef Noodle Bowl

One of my coworkers has a daughter who enjoys cooking a lot and sent this recipe to her to try because she liked it so much.  I finally tried it tonight and agree that it's as good as any takeout from a restaurant...very flavorful and pretty fast to bring together.  I makes a family sized portion, or lots of leftovers for lunches and you could substitute the beef for thin sliced chicken or pork and it would be just as good. 

Here is how I made it:

8 ounces of either rice noodles, pad thai noodles or bean thread noodles (I used the bean thread noodles because I had them).  Prepare per package directions. set aside

In a small bowl mix:
1/2 cup low sodium Tamari or soy sauce..I used half and half because I had both.
1/3 cup brown sugar
1/4 cup water
1/4 teaspoon red chili pepper flakes
and set aside.


Heat a wok or a large skillet with 1/2 Tablespoon of vegetable oil.  add fairly small portions of
1 lb of stir fry meat, or a flank steak sliced very thin against the grain, lightly salt and pepper and brown and remove from skillet. Then add 1/2 Tbsp more of oil and do more batches, until all is browned and a little underdone.  set aside.

Add 1/2 Tablespoon  of oil again and 5 green onions that have the green parts chopped into 2 inch pieces and the white parts into 1/2 inch pieces.  Then add 3 cups of coleslaw mix and stir until cabbage is starting to wilt.  Add 3 minced garlic cloves and about 1/4 tsp powdered ginger or 1/2 tsp freshly grated ginger.  Stir fry another 30 seconds. 

Add the prepared sauce, meat and prepared noodles.  I cut mine a little for easier eating, but not too small.  sprinkle a little more chopped green onion on top for a garnish or even crushed peanuts would be good.