Rhubarb scones

10 on a scale of 1-5!

2 c flour

1/2 c sugar

3 T brown sugar

1 t baking powder

1/2 t baking soda

1/2 t salt

3/4 t cinnamon

1/4 t nutmeg

1/2 c butter, cold

1 c thinly sliced fresh rhubarb

1/3 c milk

1 egg

2 t vanilla

Coarse sugar for topping, if desired.

Whisk together dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  Stir in fresh rhubarb.

Whisk together liquid ingredients.  Add to dry ingredients and stir until just combined.

Turn out on a well-floured surface and knead several times.  Gently shape on a baking sheet into an 8" round.  Cut into 8 pieces and separate the wedges (so the center cooks).    Sprinkle with coarse sugar if desired.

Bake at 350 for 25-30 minutes, until edges are just turning light golden brown.

Notes:

Make sure rhubarb is dry; if still wet, dough will get sticky and scones will spread.

Original recipe says the higher the fat content of the milk, the richer and more tender the scones.  I used coconut milk and it was great.

Don't be tempted to leave out or substitute brown sugar; it makes an incredible flavor.

Italian bread

 Italian bread (Taste of Home)

1 package (2 1/4 t) yeast

2 c warm water

1 t sugar   

2 t salt

5 1/2 c flour

Dissolve yeast in warm water.  Add sugar, salt and half the flour.  Stir in remaining flour (I do this with my hands) to form a soft dough.

Knead until smooth and elastic.  Place in a greased bowl, turning to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down.  Divide in half and form into loaves.  Cover and let rise until doubled, about 30 minutes.

Make 4 shallow slashes across the top of each loaf.  Bake at 400 for 20-25 minutes, or until golden brown.

Sheet pan shortcake with mascarpone cream and pears

Pear shortcake

    From November 2018 Better Homes and Gardens

1/4 cup honey

2 T lemon juice

1/2 teaspoon cardamom

2 pears, cored and sliced

2 3/4 cup flour

1/3 cup sugar

2 t baking powder

1/4 t baking soda

1/4 t salt

1 1/4 cup cold butter, cut in pieces

3/4 cup buttermilk

1 egg

1 1/3 cup heavy cream

1/4 cup mascarpone

3 T honey

1/2 cup pomegranate seeds

Instructions: Combine 1/4 c honey, lemon juice and cardamom.  Add pears and toss.  Let stand 1-2 hours, stirring occasionally.

Combine flour, sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  Mix egg and buttermilk and pour in center.  Stir with a fork just until moistened (will be crumbly).

Press dough in a 15 x 10 baking pan.  Bake at 350 for 25 minutes or until light brown.  Let cool in pan on wire rack.

Beat heavy cream, mascarpone cheese and 3 T honey until stiff peaks form.

Top shortcake with whipped cream, pears in sauce, and pomegranate seeds.

Snickerdoodle donut holes

 Snickerdoodle donut holes (From Southern Living)

1/2 cup sour cream

1/4 cup oil

1 egg

1 t vanilla

1/2 cup sugar

1 cup flour

1/2 t baking soda

1/4 t kosher salt

1/2 teaspoon cinnamon

1/4 t nutmeg

1/2 cup butter, melted

1 cup sugar

1 1/2 t cinnamon

1/2 t nutmeg

Instructions: Stir together sour cream, oil, egg, vanilla and 1/2 c sugar.  Whisk together flour, baking soda, salt, 1/2 t cinnamon and 1/4 t nutmeg.  Whisk liquid into dry ingredients.  Batter is very thick.  Spoon into lightly greased mini muffin pan.

Bake at 350, 10-12 minutes.  Cool in pan 5 minutes.

Coat in melted butter then roll in sugar/cinnamon/nutmeg mixture.

This makes 24 donut holes and they are best warm!!!

Chicago style deep dish pizza

This one's a little work, but not too bad, and so worth it.  Even the carnivore in our house liked it just as is!

3 1/4 cups flour

1/2 cup yellow cornmeal

1 1/2 t salt

2 t  sugar

2 1/4 t yeast

1 1/4 cups warm water

3 T butter, melted

4 T butter, softened

Olive oil

2 T butter

1/4 cup onion, grated

1/4 t oregano

1/2 t salt

2 cloves garlic, minced

28 ounces crushed tomatoes

1/4 t sugar

2 T fresh basil, chopped

1 T olive oil

4 cups mozzarella, shredded

1/4 cup parmesan cheese, grated

Instructions: Dough

Whisk together flour, cornmeal, salt, sugar and yeast.  Add water and melted butter and mix until fully combined.  Knead until glossy and smooth, 4-5 minutes.  Coat dough and bowl with oil, cover tightly with plastic wrap and let rise until doubled (about 1 hour).

While dough is rising:  sauce

Heat butter until melted.  Add onion, oregano and salt.  Cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and sugar, increase heat, and bring to a boil.  Lower heat to medium low and simmer until reduced to about 2 1/2 c, 25-30 minutes.  Take off heat, stir in olive oil, salt and pepper.

Roll dough into a 15 x 12" rectangle.  Spread softened butter to within 1/2" from edges.  Starting at the short end, roll the dough into a tight cylinder.  Seam side down, flatten the cylinder into an 18 x 4" rectangle.  (Cut in half for 2 pies; I made one large).  Fold into thirds, pinch ends, and form a ball.  (Repeat for other half if making two smaller pies.)  Replace in oiled bowl and let rise until doubled, 45-50 minutes.

Transfer dough to dry work surface and roll out to fit pan(s).  Sprinkle with mozzarella cheese.  Cover with tomato sauce.  Top with Parmesan.  Bake at 425, 20-30 minutes.  Let rest 10 minutes before slicing and serving.

Apple crisp

Grease a 10 x 6 x 2" baking dish. 

Slice 4 cups of apples into baking dish.  Sprinkle with 1 t cinnamon, 1 t salt and 1/4 c water.  Rub together 3/4 c flour, 1 c sugar and 1/3 c butter.  Drop mixture over apples.  Bake at 350 for 40 minutes.

RHUBARB

Ok, my two favorite rhubarb recipes that aren't pie:

Rhubarb loaf
www.noshingwiththenolands.com

1/2 c butter
1 c honey (sugar in the original recipe)
2 l eggs
2 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c sour cream
1/4 c milk
1t vanilla
1 1/2 c diced rhubarb (I doubled)
I also added 2 big handfuls of chopped walnuts

Preheat oven to 350; grease a loaf pan.

Whisk together flour, baking powder, baking soda and salt.  Mix milk and sour cream.

Cream butter and honey (or sugar) until fluffy.  Add eggs, one at a time, beating well after each.  Add vanilla and mix well.  Add dry ingredients alternately with liquid, starting and ending with dry.  Mix well.

Fold in rhubarb (and nuts).  

Pour into loaf pan, smooth top, and bake for 60-70 minutes, until a tester comes out clean.  Let cool 10 minutes then remove from pan and cool further on wire rack.





Cherry rhubarb cobbler
Source:   Syracuse Newspapers


Qty Measure Ingredient
------------------------------------------------------------
1 can cherry pie filling  
3 cups rhubarb  
1 cup sugar (I use honey)
4 T       butter  
1/2 c shortening  
1 c sugar (I use honey)
1 egg  
1 c flour  
1 t baking powder  
1/2 cup milk  


Instructions: Spread cherry pie filling and rhubarb in 9 x 13 baking pan.  Sprinkle with sugar and dot with butter.  Cream together shortening and sugar (honey) in a mixing bowl; add egg and beat well.  Combine flour and baking powder; add alternately with milk to creamed mixture, starting and ending with milk.  Spread over filling.  Bake at 350 for 50-60 minutes.