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).