Chocolate Dump-It Cake

http://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake?utm_source=Facebook_WCA_Paid&utm_medium=CPC&utm_content=Recipe&utm_campaign=General_Retargeting

InGREDIENTS

• 2 cups sugar
• 4 ounces unsweetened chocolate
• 1 stick unsalted butter, plus more for greasing the pan
• 2 cups all-purpose flour, plus more for dusting the pan
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 teaspoon cider vinegar
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups Nestle's semisweet-chocolate chips
• 1 ½ cups sour cream, at room temperature

• PREPARATION

   
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.

COOKING NOTES
Instead of using flour to dust the cake pan, dust with unsweetened cocoa powder. Just adds a bit more chocolate!
Use a bundt or regular cake pan.

Easter Egg Radish Salad

Easter Egg Radish Salad

yield: 1 to 2 servings as a salad or many servings as a garnish

1 bunch Easter Egg radishes, trimmed and thinly sliced

several sprigs of flat leaf parsley, trimmed and chopped

2 tablespoon mayonnaise

1 tablespoon apple cider vinegar

2 to 3 teaspoons granulated sugar

1/2 teaspoon ground black pepper

1/2 teaspoon kosher salt

Combine radishes and parsley in a bowl.

Whisk next five ingredients until smooth.

Pour over radishes and parsley and toss.

When ready to serve, grate Parmesan cheese on top.

http://syrupandbiscuits.com/easter-egg-radish-salad/

Avocado, Cucumber, Tomato Salad

http://natashaskitchen.com/2015/06/01/cucumber-tomato-avocado-salad/

Ingredients for Tomato Avocado Salad:

1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
*Note: if you aren’t keen on cilantro, fresh dill is a good substitute

I have added garlic powder to the salad dressing.

 ****************************************************************************************

That was the original recipe. I usually cook for one person and this is what I use in a recipe for one:

1/2 or 1 smaller tomato, chopped

1 cucumber, chopped

1-2 tablespoon red onion, chopped

1/2 avocado, chopped

Dressing: I mix up a batch of this and store it in a bottle in the fridge to use when I want to make this salad..

2 Tbsp extra virgin olive oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped*
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper

1/8 tsp garlic powder

Strawberry Rhubarb Jam

http://ktwb.com/blogs/miss-cindys-sensations/1325/strawberry-rhubarb-jam-1

Strawberry Rhubarb Jam

Ingredients:

4 1/2 cups rhubarb, chopped

4 1/2 cups strawberries, sliced

8 cups white sugar

2 tablespoons fresh lemon juice

2 (1.75 oz.) packages of powdered fruit pectin

12 half pint canning jars with lids and rings

Instructions:

Place rhubarb, strawberries, lemon juice, fruit pectin into a large pot over medium heat. Stir the fruit mixture to help the juice start to form, then add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn heat up to medium-high, bring the mixture to a full rolling boil, and cook and stir for about 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. With a soup ladle, fill the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more water if needed to make sure that water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Cover the pot, and let process for 5 minutes.

Remove the jars from the pot and place onto a surface covered with a towel. To help the jam set, don't move or touch the jars until cooled. Once they are cooled, press the top of each lid with a finger, making sure that the seal is tight. The lid should not move up or down at all. Store in a cool, dark area.

Rhubarb Dream Bars

Crust: 
2 cups flour
3/4 Cup Powdered Sugar 
1 Cup Butter

Mix crust and press into 9x13" pan. Bake in 350 oven for 15 min.
Filling: 
4 Beaten eggs 
4 cups chopped rhubarb 
2 cups sugar 
1/4 cup flour 
1/2 tsp salt
Combine eggs, sugar, flour, salt. Mix. Fold in rhubarb. Pour on top of baked crust. Bake at 350 for 40-55 min until set and edges start to brown.

Rhubarb Cake with Streusel Topping

http://theomaway.com/cuisine/rhubarb-cake-with-crumble-topping-rhabarberkuchen-mit-streusel/

I haven't made this cake and it came in metric measurements. The amount of rhubarb seems like too much. I think you could make it with with much less rhubarb.

Ingredients for cake:

• 500 g (17.6 oz) of all-purpose flour (4 cups)
• 1 teaspoon of salt
• 125 g (4.4 oz) of melted butter (1 stick plus 2 tablespoons)
• 1 cup of lukewarm milk
• 2 extra large eggs
• 1 package of rapid-rise dry yeast
• 2 tablespoons of sugar
• 1360 g (3 pounds) of rhubarb (12 cups!)

• Preparation of dough:

  Mix flour, yeast, salt and sugar. Add in melted butter, lukewarm milk, and eggs and work it with the hooks of your electric hand mixer. Continue until the dough is smooth. It should loosen from the sides and show some bubbles. Cover the dough with a towel and keep it in a warm place. Allow it to rise for about an hour, or until the dough has doubled in size.
• When ready, line the bottom of a baking sheet (I used size 11” x 17”) with baking paper. Roll the dough evenly on the sheet and it will rise a second time while you prepare the rhubarb and the streusel crumble.

  Ingredients for crumble topping:

  • 200 g (7 oz) of all-purpose flour (1 3/4 c)
  • 100 g (3.5 oz) of sugar (1/2 c)
  • 125 g (4.4 oz) of cold butter (1/2 cup + 2 Tablespoons)
  • 5 to 6 drops of vanilla extract 

  • Preparation of the rhubarb:

    Cut about a  ¼ inch on both sides of the rhubarb. Skin the rhubarb while sticking the tip of a small knife about 1 inch below the end into the upper layer of the rhubarb. Lift the skin with the knife and pull the skin down. Make sure not to stick the knife too deep into the rhubarb because it will pull off the fruit, as well. 
  • Cut the rhubarb in about 3/4—1 inch pieces.

  • Preparation of the crumbles:

    Add the flour, vanilla, sugar, and butter in a bowl and mix well with your hands. Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumble.

    Finishing of the cake:

    Set the rhubarb with the cut in lines on top of the dough and press it in a little. Spread the crumbles evenly over the rhubarb. Preheat the oven to 220°C (425°F). Place the cake on the rack just below the top rack (or second from the top) and bake for about 20–25 minutes.

Smothered Green Beans

http://werecookingood.blogspot.com/2016/03/crack-green-beans.html

This recipe is all over the internet, usually called Crack Green Bans. Since I avoid soy as much as possible, I am not sure what I will substitute in its place. It generally adds saltiness, and these green beans may not need salt if you use canned beans. I think I would use the bacon grease left from frying the bacon in place of the butter.

Ingredients:

• 5 (15-oz) cans green beans, drained or  4 (12-ounce) bags frozen green beans, thawed.
• 12 slices bacon, fried and crumbled

Sauce:

• 2/3 cup brown sugar
• 1/4 cup butter, melted
• 7 teaspoons soy sauce
• 1 1/2 teaspoons garlic powder

How to Make It:

1. Put the drained beans in a 9x13 pan. 
2. Add the cooked bacon pieces. 
3. Wisk together the remaining ingredients for the sauce.
4. Pour over the beans and bake 40 minutes at 350. 
5. Toss and serve

Rhubarb and Ginger Jam

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb and Ginger Jam Recipe
(makes six 8-ounce jars)
Ingredients:
3 pounds of trimmed rhubarb stalks, cut into 1/2-inch pieces
3 cups granulated sugar 
1/4 cup crystallized ginger, finely chopped
1/4 cup grated fresh ginger

Combine the rhubarb, two types of ginger, and sugar in a large saucepan. Stir over medium-high heat until the sugar dissolves and the mixture begins to bubble. Once boiling, reduce the heat to medium and simmer, stirring frequently, until jam thickens. Adjust heat accordingly to maintain a steady simmer and stir often during the thickening process to prevent scorching. Cook for about 20 to 25 minutes, skimming and discarding the foam that collects on the top of the mixture.

After 20 minutes, test for doneness. Turn off the heat under the jam and take the temperature of the fruit mixture using a candy/jelly thermometer. The thermometer should read about 220 degrees when the jam is done. Alternately, place a small spoonful of jam on a plate and place the plate in the freezer for 35-45 seconds. Remove the plate and run your finger over the top of the jam. The surface should “wrinkle” in your finger’s wake. If it does, the jam is done.

Rhubarb Meringue Bars

https://www.facebook.com/TheFarmStandBobier/?fref=nf

Rhubarb Meringue Bars

min. Bake: 65 min. + chilling
MAKES:12-15 servings
Ingredients
2 cups all-purpose flour
2 tablespoons sugar
1 cup cold butter, cubed
FILLING:
2 cups sugar
1/3 cup all-purpose flour
1 teaspoon salt
6 egg yolks, lightly beaten
1 cup heavy whipping cream
5 cups sliced fresh or frozen rhubarb
MERINGUE:
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract

Directions
In a small bowl, combine flour and sugar; cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes. Cool on a wire rack.
In a large bowl, combine the sugar, flour and salt. Stir in egg yolks and cream. Add rhubarb. Pour over crust. Bake at 350° for 50-60 minutes or until set.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, until stiff peaks form. Beat in vanilla. Spread over hot filling. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before serving. Refrigerate leftovers. Yield: 12-15 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Rhubarb Custard Pie

Source: The Farm Stand https://www.facebook.com/TheFarmStandBobier/?fref=nf

RHUBARB CUSTARD PIE!

1 -9 inch Pie Crust ( unbaked)

Pie filling
1 1⁄4 cups sugar
1⁄4 teaspoon salt
3 tablespoons flour
2 eggs, beaten
4 cups rhubarb, chopped into small pieces
Topping

1⁄2 cup sugar
1⁄2 cup flour
1⁄2 cup butter
1 pinch salt

Preheat the oven at 350 degrees F.
Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
Pour into unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
Sprinkle topping mixture over the rhubarb filling.
Bake for one hour at 350 degrees F.

Rhubarb Butter

http://www.meghantelpner.com/blog/quick-and-sweet-like-rhubarb-butter/

"Something you may not know: Rhubarb is higher in calcium than milk per cup where milk has 300 mg, rhubarb has 380 mg."

Rhubarb Butter

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Yield: 1 cup

An easy 5 ingredient rhubarb butter recipe using all natural ingredients.

Ingredients

• 4 stalks of rhubarb
• 1 apple, cored and cut into chunks
• ½ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the apple and rhubarb until smooth in your food processor or vitamix.
2. Pour apple/rhubarb mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 15-20 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool.
7. Store in the fridge.

Strawberry Rhubarb Butter 

Prep time:  5 Minutes

Cook time:  20 Minutes

Total time:  25 Minutes

Ingredients

• 3-4 cups strawberries - remove stems
• 2 stalks of rhubarb
• 2 apples, cored and cut into chunks
• ⅓ cup honey
• 2 tsp vanilla extract
• ¼-1/2 tsp cinnamon

Make It Like So

1. Puree together the strawberries, rhubarb and apples until smooth in your food processor or vitamix.
2. Pour the strawberry, rhubarb and apple mixture into a pot and mix in honey, vanilla and cinnamon.
3. Bring mixture to a boil, stirring occasionally.
4. Reduce to simmer and continue to stir every 4-5 minutes or so.
5. Cook for about 30 minutes or until desired consistency is reached.
6. Pour into jar, (if canning, do your canning thing) and allow to cool
7. Store in the fridge.

Spring Onion Soup, by Fran Hill, from South Dakota Magazine

http://www.southdakotamagazine.com/spring-onion-soup?utm_source=May%202016&utm_medium=email&utm_campaign=May2016newsletter

Leeks: Get to Know 'Em

APR 14, 2016

By Fran Hill

I grew up in a meat and potatoes home. There were always vegetables on the table, but it was simple. Home-canned green beans from Mom’s garden and frozen corn or peas were scooped onto my plate beside the portions of beef or pork. Carrots were reserved for throwing into the oven with pot roast. Broccoli and cauliflower appeared raw in fresh salads or overcooked in a vegetable medley. That was adventurous.

As I discovered my interest in cooking, I decided to rectify my lack of exposure and explore the wide world of produce. I made it a practice to add at least one “unknown” vegetable to my cart with each visit to the grocery store.

Leeks were one of my early ventures into the unknown. As part of the family of onions and garlic, I knew their mild flavor would be a hit for us. Once I mastered the relatively easy task of rinsing to remove any grit, this delectable taste of spring was added to potatoes, simmered in cream sauces over chicken, and simply sautéed in butter.

Spring Onion Soup is another delicious way to add leeks to the menu. This brothy soup is light and perfectly highlights the flavor combination of sweet onions and leeks. Tortellini and peas make it more filling, and don’t skimp on the divine Gruyere cheese toasts. Green onions and basil add a final delightful freshness. Leeks are no longer an unknown vegetable with Spring Onion Soup.

SPRING ONION SOUP

(ADAPTED FROM BETTER HOMES AND GARDENS)

Spice up your vegetable life by adding leeks to Spring Onion Soup.

1/4 cup unsalted butter

1 tablespoon olive oil

1 large sweet yellow onion, sliced

1 large leek, white part thinly sliced

4 cups chicken broth

2 cups water

1 cup dried cheese tortellini

kosher salt

2 cups frozen peas

1 bunch green onions, sliced

1/2 cup torn basil leaves

6 slices of baguette (or sour dough bread)

1 cup Gruyere cheese, shredded

In a large pot, melt the butter and olive oil together over medium heat. Add the sweet onion and cook, covered, until translucent. Stir occasionally. Add leeks and cook until tender. Add the broth and water and bring to a boil. Add the tortellini and reduce heat to a simmer for about 10-15 minutes, until tortellini are cooked through. Season with salt to taste, and stir in the peas; simmer just until heated through.

Meanwhile, preheat the broiler. Top 6 slices of baguette with equal portions of shredded Gruyere cheese. Arrange on a baking sheet and broil 1-2 minutes until cheese is melted.

To serve, ladle soup into bowls, nestle a Gruyere cheese toast into the soup, and top with green onions and torn basil. (Serves 6)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.