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 thought I would share this picture of Katie that Dave posted on facebook. She certainly is growing. Thanks Grace for helping me do this.
Things have been moving along rapidly here. Friday we went down to Jessica’s to fix a railing on her porch. Saturday, Jess and the kids came up to us for a visit. Dave is down to the wire on finishing his book. She thought he might get more done on it if they were out of the house. It was a really nice visit. It had been a while since they had been up.
Jess and I went in halves on a 50 lb bag of soft white wheat. This is totally different from what I am used to using. I have always used Prairie Gold wheat. Supposedly, soft white wheat is for things that use baking powder not yeast. I have had a hard time learning how to bake with it. I made chocolate chip cookies Saturday that were FLAT and I do mean flat. Anyway Daniel said they were delicious! Gotta love that boy!! So I think I have finally cured the problem. Because I freshly grind the wheat kernels, they are “fluffy”. I need to add 1/4 cup more flour for every 1 cup the recipe calls for. I did that this morning with some more cookies and they turned out fine. Next trial-pie crusts. Our rhubarb is up and I think there is enough to make a pie. I want to try this recipe http://theblessedhearth.blogspot.com/2013/04/theres-nothing-so-sweet-as.html
We are moving right along with school. I think we will be finished by the end of May if all goes as planned. We are looking forward to summer break this year. Lots of fun stuff going on.
Well, I guess that’s about all that’s going on here. Enjoy your day and God bless.
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.
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar
Directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; its okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
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:
Preheat the oven to 350°.
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.
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
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Preparation Instructions
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
Helpful tips:
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
Marie’s Pumpkin Roll
3 eggs
1 cup sugar
2/3 cup pureed pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped nuts
powdered sugar
Beat eggs on high 3 min. Gradually beat in sugar. Stir in pumpkin, lemon juice. In a separate bowl, mix dry ingredients. Fold into pumpkin mixture. Spread into a greased 15X10X1″ pan. Top with nuts. Bake at 325 degrees for 15 min. Turn out onto a towel sprinkled with powdered sugar. Starting at the narrow end roll towel and cake together, cool and unroll. Use wax paper to turn it out on.
Filling
1 cup powdered sugar
6 oz cream cheese
4 tbsp butter-softened
1/2 tsp vanilla
Beat until smooth. Spread over cake roll. Roll up pumpkin roll and chill well.
1 cup oatmeal
1 cup buttermilk (or sour milk)
1/3 cup applesauce
1/2 cup brown sugar
1 egg, beaten
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
3/4 cup chopped walnuts
1/4 cup raisins
Mix all ingredients together. Stir in nuts and raisins last after everything else is mixed. Put into muffin tin and bake at 400º for 20 25 minutes
Remember a while back I said we were working on a big surprise. Well, here they are. We have baby chicks!!!!! Aren’t they sooo cute? The girls and I are so excited. Hubby is a little more reserved but we know he’ll come around. Our friends, the Horns, gave us the red ones. The others came from Tractor Supply. We got them Saturday. They spent the weekend inside as it was extremely cold here. We moved them out to their coop yesterday. We pulled a quilt down over the roost and put a light inside so they stayed nice and warm. I will be posting more pictures all along to let you all know of their progress.
It is a little warmer here today. At least no snow or ice. Hopefully, we will be able to hang clothes outside to dry. Today is supposed to be our warmest day of the week. Colder with rain for the remainder. Oh well, this is the last week of March. In April, things start warming up more. We will be doing school as usual today, with breaks to go check on the chicks. The girls have already been out once this morning. They want them to be used to them and not be afraid.
I made a new recipe yesterday for pumpkin muffins. They turned out pretty good. The recipe I used is:
Original Recipe Yield 1 dozen muffins
Ingredients
2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
2/3 cup brown sugar, firmly packed
1/3 cup white sugar
1/4 cup canola oil
1/2 cup applesauce
1/2 cup canned pumpkin
1/3 cup buttermilk
2 eggs, slightly beaten
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Footnotes
Cook’s Tip
If you don’t have buttermilk on hand, add 1 teaspoon vinegar or lemon juice to 1/3 cup milk; let stand for 5 minutes before using in the recipe.
I got this recipe from www.allrecipes.com It is definitely worth making again (in my opinion). Enjoy your day and God bless.
Merry Heart Crafts 