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
1/4 cup butter
1 cup sugar
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.
I am a keeper of old things. This canister set belonged to my mom. It is the only set I can remember her owning. I love them. When I open the lid to get flour, sugar, or whatever I am getting, it gives me much pleasure to know she used it before me. I have my mom’s cast iron skillet, my grandmother’s bread bowl and many more things that have been handed down. They don’t have to have belonged in the family. I just like old things. I am always on the lookout at thrift stores or yard sales for things with character (older).
Today has been windy and fairly chilly here in Floyd. Without the wind, it would have been kinda nice. We have sunshine and that is always good. We did school as usual. I did two loads of laundry. One is drying on the front porch. I don’t like to hang clothes on the line when we have a fire. It always makes the clothes smell like smoke. The other load I will put on the drying rack tonight and it will be dry in the morning. I really enjoy using it.
Time for me to get busy cooking supper. We are trying a new recipe tonight. I’ll let you all know if it is a keeper. Enjoy your day and God bless.
We did make cookies this afternoon. It seems like it has been a long time since we made cookies. We have made lots of other desserts this summer, just not cookies. Here’s the recipe I like to use:
1/2 cup shortening, 1/2 cup butter, softened. 1 cup packed brown sugar, 1/2 cup white sugar, 2 eggs, 1 tsp. vanilla, 3 cups self-rising flour. I use 2 cups white flour, 1 cup fresh ground wheat flour. Add 1 12 oz package chocolate chips. I use the mini chocolate chips. I think they do much better, makes you think there is more chocolate in each cookie. Bake at 350 degrees for about 12 min. We are enjoying them now with a tall glass of fresh milk. Life is good!
We gathered the corn this morning but because of my back problems it had gotten a little bit hard so we are making pickled corn from it. I really like pickled corn with brown beans and corn bread. When I make pickled corn, I cut it off the cob-do not scrape the cob. Then I put it into a crock, cover it with cold water. Put a plate on top of this so the corn stays under the salted water. For every gallon of water I need to cover the corn, I add 10 tbsp. of canning salt. Let the corn sit in the crock for 1 week. Drain the salted water off and rinse the corn. Put into jars and process in water bath canner. 10 min. pts and 15 min. qts. When it is time to eat it, we like to heat it up in a cast iron skillet with just a little bit of oil. To make myself feel better I use olive oil. The old way is to use lard.
More cookies are ready to come out of the oven. Enjoy your day and God bless.
Here on the farm we are blessed to have lots of blackberries. They are not the thornless kind, however, so they can be difficult to pick. They are domestic though and have huge berries on them, so it doesn’t take long to pick a gallon. They looked so pretty with the snow on them. My thanks to Julie for the pictures. We got about 3-5″ of new snow yesterday. More shoveling! My peach pie was very good. I also made homemade rolls. I kinda made up a recipe for supper. We had some chicken left over from Sunday. I sauteed onions, garlic, italian seasoning, and spinach. Added the chicken. Next I added a can of my homemade spaghetti sauce. Then I added cooked whole wheat penne noodles. Mixed it all together, added cheese to the top and baked covered 30 min. at 350 degrees.(cast iron skillet of course) It tasted really good. Well time for school. Take care and God bless.