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.

We gave this a 10 on a scale of 1-5!

Chicken with creamy garlic sauce

     from www.bakedatmidnite.com

2 boneless skinless chicken breasts pounded to 1/4"

1/2 c half and half

1 1/2 c Italian seasoned bread crumbs

2 T butter

2 T minced garlic

2 T flour

1/2 c chicken stock

1 c heavy cream

1/4 c Parmesan cheese

2 oz cream cheese, softened

1 t salt

1/8 t white pepper

Dip chicken pieces in half and half, let drip, then dredge in bread crumbs.  Cook in hot oil about 5 minutes per side, until juices run clear when cut.  Keep warm while making sauce.

Melt butter in same pan and add garlic.  Cook until aromatic, but not browned, about 3-5 minutes.  Add flour and blend well, stirring constantly to avoid lumps; cook about 1 minute.

Slowly blend in chicken broth, then cream, salt and pepper.  Cook about 5 minutes.

Add Parmesan cheese and cream cheese and stir until melted and creamy.  Pour over chicken and serve immediately.

Chickpea pasta salad with walnut dressing

Chickpea pasta salad with walnut dressing
From Forks over Knives

2 c Romaine lettuce, shredded
1 c penne, cooked
1 c chickpeas, cooked
1/3 c carrot, diced
1/3 c celery, diced
1/3 c red pepper, diced
2 T onion, minced
2 T walnuts
1 1/2 t fresh parsley, finely chopped
1 1/2 t cider vinegar
1/4 t garlic powder
salt and pepper to taste

Combine lettuce, penne, chickpeas, carrots, celery, red pepper and onion.  

Blend walnuts, parsley, vinegar, garlic powder and salt and pepper in a blender until smooth.  (I had to add more cider vinegar and some oil to get to a paste  consistency.  It "melts" a little when added to warm chickpea and penne mixture).

Toss salad with dressing.

Berries and cream soufflé

Berries and cream soufflé

Prepare Creme Anglaise

Heat 2-3 minutes until begins to steam:

1 c milk

1 c heavy cream

1/4 honey

1/2 vanilla bean, slit down the middle

Remove from heat.

Whisk together well:

4 egg yolks

1/4 c honey 

A pinch of salt

Ladle a scoop of milk mixture into egg yolk mixture while whisking.  When well-mixed, pour tempered mixture into remaining milk mixture while whisking.  Return to heat, whisking continuously to prevent cooking on the bottom, until mixture coats the back of a spoon.

Pour the mixture through a strainer into a bowl sitting in an ice bath.  Continue to whisk about 5 minutes, until cool.

Prepare berry puree

1 c strawberries (I used raspberries)

1/3 c honey

1 t lemon juice

Mix these ingredients in a small saucepan.  Heat for about 5 minutes, stirring occasionally.  Press through a sieve and discard the pulp.

Coat the bottoms and sides of 6 ramekins with butter then sugar.

Souffle

Whip to firm peaks:

4 egg whites

1/4 t cream of tartar

A pinch of salt

Add 1/3 c sugar gradually, while whipping.

Fold in berry puree.

Fill ramekins and level tops with a butter knife.  Run a clean thumb around the inside edge of each ramekin to allow the souffles to rise properly.  Bake at 400 10-12 minutes until tops are light brown.

Serve topped with Creme Anglaise.

Pear drop scones

Pear scones

Mix together:

1 3/4 c flour
2 t baking powder
1/2 t cinnamon
1 pinch salt

Cut in 6 T butter until crumbly.

Whisk together:

1/3 c honey
1 egg
1/2 c half and half

Add to dry mixture.

Gently fold in pear and walnuts.

Drop large spoonfuls onto a baking sheet. Bake at 375 until golden, about 20 minutes.

Pork satay

From Gandara and Fallon:  365 Snacks, Hors D'Oeuvres and Appetizers

1 pound boneless pork loin

2 T smooth peanut butter

2 T soy sauce

1/3 c minced onion

1 clove garlic, minced

1 T lime or lemon juice

2 t honey (original recipe was brown sugar)

(I omitted 1 dash hot pepper sauce)

1 T oil

Cut meat into 1/2" cubes.  Combine remaining ingredients, mixing until well blended.  Add pork cubes, toss to coat, and marinate 2 hours at room temperature (or overnight in the refrigerator.

Soak bamboo skewers 30 minutes.

Thread marinated pork cubes on skewers.  Broil or grill, turning occasionally, until browned and still juicy (8-10 minutes).

Chicken curry naan bowls

From the Tasty site on Facebook

Curry powder

2 T salt (I would decrease to 1 -1 1/2 T)

1 T pepper

1 T cumin

1 T smoked paprika

1 T turmeric

1 T coriander

1 t coriander

1 t cardamom

1 t dry mustard

(I left out 1 t cayenne and it was still zingy!)

1/2 t allspice

3 lb boneless chicken, cubed

5 T plain yogurt (divided)

9 cloves garlic, minced (divided)

1 T fresh ginger, minced

3 T olive oil

3 carrots, chopped

1 onion, chopped

1 lb potatoes, cubed

2 T tomato paste

28 oz crushed tomatoes

1 pint chicken broth

Naan   

1/2 c warm water

2 T sugar

1 T yeast

4 c flour

1 t baking soda

1 t baking powder

1 T kosher salt

1 c plain yogurt

1 c milk

1/2 c butter, melted

1.  Combine ingredients for curry powder in a small bowl.

2.  Combine chicken, 2 T yogurt, 4 cloves garlic, ginger, and half the spice mixture. Toss until fully coated.  Cover bowl and marinate for 2 hours or overnight.

3.  Combine warm water, sugar and yeast and set aside for 10 minutes.  Mix flour, baking powder, baking soda and salt.  Add yogurt and milk to yeast mixture and whisk until smooth.  Add to dry ingredients.  Stir to combine, then knead on a floured surface until it forms a smooth, soft ball (about 2 minutes).  Place dough in a large greased bowl, cover with a clean kitchen towel and allow to rise at room temperature for 2 hours (doubled).

4.  Saute marinated chicken in a Dutch oven in hot olive oil, working in batches if necessary.  Add oil if necessary to prevent sticking.

5.  Saute vegetables and remaining spice mixture in the same pot.  Stir in tomato paste and cook about 3 minutes.  Add crushed tomatoes and broth, stir to combine and bring to a simmer.

6.  Add chicken and return to a simmer.  Cover and cook about 30 minutes, until potatoes are tender.  

7.  While curry is simmering, dump naan dough onto a floured surface and divide into 6 equal portions.  Roll each portion into a 1/4" thick circle.  Cook in a dry hot cast iron skillet about 2 minutes, until dough puffs up.  Flip and cook on the other side until browned, about 1 minute.

8.  Mold each piece of naan into a bowl, and press into the bowl with a second one.  When cooled it will retain the bowl shape.

9.  Mix 3 T yogurt into curry.

9.  Brush naan bowls with melted butter.  Fill naan bowls with curry and cooked rice.  Serve with yogurt, cilantro and lime wedges, if desired.

Chicken Pot Pie Galette with Cheddar-Thyme Crust

From Taste of Home

1 1/4 c flour
1/2 c shredded sharp cheddar cheese
2 T minced fresh thyme
1/4 t salt
1/2 c cold butter, cubed
1/4 c ice water

3 T butter
2 large carrots, sliced
1 celery rib, diced
1 small onion, diced
3 cloves garlic, minced
1 c chicken broth
3 T flour
1/2 t salt
1/4 t pepper
2 c shredded cooked chicken
1/2 t minced fresh oregano
2 T minced fresh parsley

Combine flour, cheese, thyme and salt; cut in butter until crumbly.  Gradually add ice water, tossing with a fork until dough holds together when pressed.  Shape into a disc; refrigerate 1 hour.

Melt butter over medium high heat.  Add carrots, celery and onion; cook and stir  5-7 minutes.  Add garlic and cook 2-3 minutes more.

Whisk together broth, flour, salt and pepper.  Slowly pour over vegetables, stirring constantly until thickened, 2-3 minutes.  Stir in chicken and oregano.

Preheat oven to 400.

Roll dough into a 15" circle.  Transfer to a baking sheet.  Spoon filling over pastry, to within several inches of the edge.  Fold pastry back towards the center over filling, pleating as you go, leaving the center uncovered.  Bake 30-35 minutes, until crust is golden and filling is bubbly.  Cool 15 minutes before slicing.  Sprinkle with parsley.

Chicken and cheddar biscuits

This is from Taste of Home.


1/3 c butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/2 c flour
1 t salt
1/2 t pepper
4 c chicken broth
5 c cooked chicken, cubed
3 c biscuit mix
3/4 c milk
1 c shredded cheddar cheese

Preheat oven to 425.

Saute onion, celery and carrots in butter about 3-5 minutes.  Add garlic; cook and stir 1 minute longer.  Stir in flour, salt and pepper until blended; gradually whisk in broth.  Bring to a boil, stirring constantly.  Cook and stir over medium heat 4-6 minutes or until thickened.  Add chicken.

Transfer to a greased 9 x 13" baking dish.  Bake, uncovered, 20 minutes.  

Meanwhile, combine biscuit mix and milk just until moistened.  Turn onto a lightly floured surface and knead gently 8-10 times.  Roll into a 12 x 8" rectangle.  Sprinkle with cheese.  Roll up jelly roll style; pinch seam to seal.  Cut crosswise into 1" thick slices.  Place on top of hot chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Honey sage cornbread

Preheat oven to 350.

Grease or spray a 9 x 5" loaf pan.

1 1/2 c flour

1 1/4 c yellow cornmeal

1/2 t baking powder

1/2 t baking soda 

1/2 t salt

3/4 c honey

2 eggs

1/2 c olive oil

1 c buttermilk

1 c frozen corn

1 T fresh sage, chopped

Mix dry ingredients.  Mix liquid ingredients.  

Mix egg mixture, corn and sage into dry ingredients.  Stir to combine.  Pour into greased pan.  Bake 1 hour.  Drizzle with additional honey and serve.

Salt and vinegar chicken wings

10 chicken wings

3 T white vinegar

2 T Old Bay seasoning

1/2 t salt

Coat the wings with Old Bay seasoning (I shake them in a sealed plastic bag).  Line on a baking sheet and bake at 400 for 50 minutes, turning after 25 minutes.  Mix vinegar and salt in a large bowl.  Toss wings in vinegar mixture, to coat, and serve.

This is from Casa de Crews on Facebook.  Fantastic!

Creamy garlic parmesan mushrooms

2 T butter
1 T olive oil
8 ounces mushrooms (whole if tiny, sliced if large)
2 cloves garlic, minced
1/2 c heavy cream
1/4 c grated parmesan cheese
2 ounces cream cheese, softened
1 t Italian seasoning
1/2 t salt
1/2 t pepper

Heat butter and olive oil; add mushrooms and garlic and saute until tender.

Add cream, parmesan, cream cheese, Italian seasoning, salt and pepper.  Stir with the mushrooms and heat until sauce is bubbly and smooth.

Garnish with fresh parsley.

Serve immediately.

From 77recipes.com

Breakfast casserole

1 pound breakfast sausage, browned and crumbled (I use the homemade recipe posted 3/12/17)
2 c milk
8 eggs
1 t seasoned salt
1 t pepper
2 c shredded cheddar cheese
1 onion, chopped
3 red potatoes, cooked and sliced thin

Preheat oven to 350.  Mix milk, eggs, seasoned salt and pepper until well blended.  Add cheese and onion and mix well.

Layer potatoes in the bottom of a greased 9 x 12 casserole.  Cover with sausage.  Pour milk mixture on top.

Bake, covered with foil, about 35 minutes.  Bake uncovered an additional 30 minutes, until eggs are set.

Modified a little from recipe on Allrecipes.com

Honey balsamic brussels sprouts

A recipe for those of us who hate brussels sprouts!

1 1/2 pounds brussels sprouts
3 T olive oil, divided
3/4 t kosher salt
1/2 t pepper
2 T balsamic vinegar
2 t honey

Preheat oven to 425.

Trim off outer leaves, cut the bottoms off, and slice sprouts lengthwise.  Toss with 2 T olive oil, salt and pepper.

Roast on a baking sheet about 20 minutes, until tender and caramelized.

Return sprouts to the bowl and add remaining olive oil, balsamic vinegar and honey.  Toss to coat evenly.