Category Archives: Desserts

Rhubarb Upside Down Cake

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I got this recipe from http://homejoys.blogspot.com/2013/05/rhubarb-upside-down-cake.html

2 cups fresh rhubarb (approx. 3/4 lb.)

1 cup brown sugar

2 tablespoon butter

 Batter:

1/4 cup butter

1 cup sugar

1 egg

2 cups flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla

Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.

Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.

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Brownies

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Never buy boxed brownie mix again! So simple, so easy. Not just frugal but cuts out the unknown ingredients. Brownie Mix $0.30 /mix. 1 Cup Sugar, 1/2 Cup Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder. Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla. Bake @ 350 degrees for 20-25 minutes.

This recipe came from pinterest

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Caramel Icing

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Caramel Icing..
In a small saucepan place 1/2 cup of brown sugar with 1 cup of cream (I used whipping cream as that was all that I had)
1 Tablespoon of butter and 1 Tablespoon of water..
Stir over medium to low heat until sugar is dissolved.
Then simmer for 7 minutes (it took longer.. about 10 minutes)
or until thick..
Cool until the icing is thick and then spoon over the cake..
This recipe came from http://theblessedhearth.blogspot.com/
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Oatmeal Pie

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2 eggs beaten, 2/3 cup sugar, 2/3 cup uncooked oatmeal (I prefer old-fashioned oats but quick cooking will work as well) 1 tsp. vanilla, 2/3 cup melted margarine, 2/3 cup corn syrup, 1/4 tsp. salt.

Mix all ingredients together and pour into uncooked pie shell.  Bake at 350 degrees for about l hr.  Tastes very similar to pecan pie.

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Homemade Yogurt

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For a quart of yogurt, you need:
1 quart of milk
1/2 cup dry milk powder (not absolutely necessary but makes it thicker)
1/4 – 1/2 cup yogurt starter (plain – not vanilla – yogurt) room temperature

To Make:
Mix the milk and dry milk powder well. Heat in microwave to 180 degrees.  Cool down to 115 degrees.  To cool faster put pot in a pan of cold water. When cool, add a yogurt starter to a small amount of milk.    Add all milk and whisk well. Pour milk into a yogurt maker and incubate for 6 to 8 hours. Refrigerate. Serve!

I got this recipe from http://homejoys.blogspot.com/2008/10/make-it-yourself-yogurt.html

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Zucchini Brownies

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I got this recipe from Vicki and they are delicious!!

1/2 cup oil, 1 and 1/2 cups sugar, 1/2 cup cocoa powder, 1 tsp salt, 1/2 cup walnuts-chopped, 2 tsp. vanilla, 2 cups all purpose flour (I used whole wheat flour) 1 and 1/2 tsp baking soda and 2 cups shredded zucchini.  Mix everything together except zucchini and nuts.  Fold in zucchini and nuts.  Bake at 350 degrees unitl done.  Approximately 30 min.  9 X 9 pan makes thick brownies  9 X 13 pan makes thinner.

No mistake-this recipe DOES NOT contain eggs.

 

 

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Honeybun Cake

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1 box yellow cake mix, 4 eggs, 3/4 cup oil, 8 oz. sour cream.  Mix ingredients, spread 1/2 of cake mixture in a greased 9 x13 cake pan.  Sprinkle 1/2 of the following mixture on top:

1 cup brown sugar mixed with 1 tbsp. cinnamon

spread remaining cake mixture on top sprinkle remaining brown sugar mixture on top and swirl with butter knife.  Bake at 350 degrees for 35 min or until done.    Glaze cake when cooled.

Glaze for cake:  2 cups powdered sugar, 5-6 tbsp evaporated milk, and 1 tsp. vanilla.

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Pumpkin Whoopie Pies

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Ingredients

  •  1 stick butter melted
  • 1 cup packed light brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup canned pure pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)

Get ahead
Freeze the whoopie pies for up to three days.

Directions:

  1. Preheat the oven to 350°.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
  3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completelely
  4. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies

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