Rhubarb Pudding Cake

http://commonsensehome.com/rhubarb-pudding-cake/

Old Fashioned Rhubarb Pudding Cake Recipe

Ingredients
2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Directions

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

The sugar topping creates a glaze on the top of the cake, something like a creme brulee, as well as creating the pudding at the bottom. Serve warm in a bowl with ice cream, or let it cool a bit, slice and invert on your plate to show off the pudding. You may also substitute a gluten free flour blend. I bake an extra ten minutes.

Flourless Rhubarb-Almond Upside-Down Cake

Makes: 8 servings

Naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

ingredients

1/4 cup butter
1/4 cup almonds, toasted and finely chopped
2 cups 1/2-inch-thick sliced rhubarb (fresh or frozen, thawed and drained)*
1 cup sugar, divided
1 1/2 cups almond flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon vanilla

directions

Preheat oven to 350 degrees . Place butter in a 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Sprinkle almonds over butter in pan. Arrange rhubarb over almonds in a single layer. Sprinkle with 1/2 cup of the sugar.
In a small bowl, stir together almond flour, baking powder and salt; set aside. In a large bowl, beat egg yolks, 1/4 cup of the sugar, the almond extract and vanilla with an electric mixer on high for 2 minutes or until light and thickened. Stir in flour mixture.

Thoroughly clean and dry beaters (or egg whites won't stiffen up). In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold egg white mixture, one-fourth at a time, into egg yolk mixture. Spoon batter over fruit mixture in pan, spreading evenly.

Bake for 30 minutes or until top is golden brown and springs back when lightly touched. Cool in pan on wire rack for 10 minutes. Loosen cake from sides of pan. Invert onto a serving plate, replacing any rhubarb that stays in pan. Serve warm or cool.

Paul Harvey's Wild Rice Soup

Paul Harvey's Wild Rice Soup

SERVINGS 6

1⁄2 cup wild rice, uncooked
1 minced onion
2 tablespoons butter
2 cups water
2 cubed potatoes
1 bouillon cube (chicken or vegetable)
1 quart milk
1 lb Velveeta cheese, grated
Directions
Prepare wild rice according to directions on package.
Sauté onion in butter until tender.
Add water, potatoes and bouillon.
Cook until potatoes are tender.
Add milk and cheese, stirring occasionally.
When mixture is creamy, add cooked rice.
You can garnish the soup with cooked bacon bits.
You can add mushrooms and/or bell peppers with the onion when cooking.

Paul Harvey's favorite Rhubarb Pie recipe

Paul Harvey Favorite

Perfect Rhubarb Pie Recipe

TOTAL TIME: Prep: 20 min. + standing Bake: 55 min. MAKES: 8 servings
Ingredients
4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg
2 teaspoons cold water
Pastry for double-crust pie (9 inches)
1 tablespoon butter

Directions
Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture.
Preheat oven to 400°. On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes.
Reduce oven setting to 350°. Bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 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. Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Haupia, Hawaiian Luau Dessert

http://www.food.com/recipe/haupia-125832?ftab=reviews#activity-feed

INGREDIENTS
1 (12 ounce) cans coconut milk
4 -6 tablespoons sugar
4 -6 tablespoons cornstarch
3/4 cup water
1/2 teaspoon coconut extract ( vanilla or Coconut rum can be used)
toasted coconut, for topping (optional)

DIRECTIONS
Pour coconut milk into saucepan.
Combine sugar and cornstarch; stir in water and blend well.
Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract.
Pour into 8-inch square pan and chill covered until firm.
Cut into 2-inch squares. Garnish with toasted coconut.

Southwestern Black Bean Salad

http://www.skinnytaste.com/southwestern-black-bean-salad/

Ingredients:

• 15.5 oz can black beans, rinsed and drained
• 9 oz cooked corn, fresh or frozen (thawed if frozen)
• 1 medium tomato, chopped
• 1/3 cup red onion, chopped
• 1 scallion, chopped
• 1 1/2 – 2 limes, juice of
• 1 tbsp olive oil
• 2 tbsp fresh minced cilantro (or more to taste)
• salt and fresh pepper
• 1 medium hass avocado, diced
• 1 diced jalapeno (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Squeeze fresh lime juice to taste and stir in olive oil. Marinate in the refrigerator 30 minutes. Add avocado just before serving.

Makes about 6 1/2 cups.

Read more at http://www.skinnytaste.com/southwestern-black-bean-salad/#6xAopXIGpFxDdRsX.99

Norwegian Potato Dumplings, Potet klubb

From Notably Norwegian, page 31

1/2 pound salt pork
6 cups grated potatoes
4 cups flour
2 teaspoons salt

Cut salt pork into small cubes. Mix potatoes, flour and salt. Form this mixture into 3 to 4 inch oval balls, placing a piece of salt pork in the center.
Place in boiling water and cook gently for 1 1/2 hours.

"My family like the klubb cooked with a ham, or if we can find corned beef without garlic, that also makes a flavorful dish."

"My grandmother from Sigdal taught my mother this family favorite. Now I have taught my daughters-in-law. When we fix klubb, I use a restaurant size soup kettle and triple the recipe. The next day I slice the klubb and fry it in butter. My family always makes sure there is enough klubb left over for this follow-up."

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Rita's notes: My Czech family also makes potato dumplings, but without the salt pork in the middle. Ours were also cooked for around 1/2 hour, or until they are swimming or floating in the water. Ours are served with pork roast or chops, kraut and the pan juices from the meat, loosened with water to make a watery gravy.

My family recipe: http://ritasrecipesblog.blogspot.com/2008/01/potato-dumplings.html

Lefse

From Notable Norwegian published by Penfield Press, Iowa City, Ia 52240

5 cups well-packed cups riced potatoes
1/2 cup butter
3 tablespoons powdered sugar
2 cups flour
1 teaspoon salt.

Use russet potatoes. Boil, then mash and rice potatoes. Add butter while potatoes are still warm. Cool until room temperature. Add powdered sugar, flour and salt. Mix with your hands. Knead well and then roll into a log.

Cut and measure into 1/3 cup portions and make a round ball of each portion. Press it down by hand and it will be easier to keep round while rolling out.

Dust the large canvas-like cloth lefse "board" with flour. Press dough down, turn over and press down again. Roll as thin as possible with a rolling pin with a pastry sleeve into large 14 inch circles to fit the lefse grill. The secret of making thin lefse is using a covered rolling pin. The last roll across dough use grooved lefse rolling pin, which marks the dough slightly and makes it thinner.

Use a lefse stick and roll dough on stick and transfer to lefse grill. You must use a lefse stick or holes will be made in the dough. Bake on hot lefse grill or a griddle. Bake a minute or two, then turn with a lefse stick. Turn when bubbles and brown spots appear. Fold each lefse in half or quarters. Cool between towels and store in plastic bag. Makes about 18.

Spread with butter to eat. Some people sprinkle brown or white sugar on it. Roll up.

Krumkake: Norwegian Wafer cones, or Crumb Cake

Recipe found in Notably Norwegian, published by Penfield Press, Iowa City, Iowa 52240

3 eggs, well beaten
1/2 cup sugar
1/2 cup melted butter
1/4 teaspoon salt
1/2 cup flour
1 teaspoon flavoring (almond and lemon extract)

Beat eggs well. Add sugar, melted butter, salt and flavoring. Beat well. Stir in flour.

Heat krumkake iron on medium heat. Put a teaspoonful of batter on iron. Bake one minute or less, turn over and bake until very lightly browned. Remove from iron and quickly roll on cone-shape form. Store in tight container.

Roquefort Dressing

2 cups Hellman's mayonnaise
6 ounces Roquefort cheese, crumbled
1/4 cup lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon garlic salt
1 6 ounce can evaporated milk

Beat evaporated milk until it forms soft peaks. Combine remaining ingredients and fold into whipped milk. Yields 4 cups.

Maple Flavored Syrup

There are two recipes that I have experienced:

1 cup white sugar
1 cup water
1 teaspoon mapeline flavoring

Bring sugar and water to a slow boil, stirring constantly. Remove from heat before it develops into a rolling boil. Add mapeline flavoring. Serve warm.

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1 cup white sugar
1 cup brown sugar
1 cup water  
1 teaspoon imitation maple flavoring

Bring to a boil. Remove from heat and add maple flavoring.

Egg Rolls

From Madame Wong's Long-life Chinese Cookbook ISBN 0809275635, pages 24 to 25

Egg Roll

The original name of this snack was Spring Roll. In China, it is  usually served for the New Year because it is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is offered to guests we say, "May you have prosperity for the coming year."

5 tablespoons oil 
1/2 teaspoon ginger, chopped fine
1 scallion, chopped fine
1/2 pound pork shoulder or fillet, shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch
t tablespoons light soy sauce
1 teaspoon sugar
1/2 cup shrimp (optional)
1 1/2 teaspoons salt
1/2 teaspoon cornstarch
1 tablespoon sherry
1/2 head celery cabbage (Napa) or regular cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried black mushroom, soaked in boiling water 20 minutes (tems removed, shredded)
1/4 cup celery, julienne
1/2 pound bean sprouts
20 egg roll wrappers
1 tablespoons cornstarch, dissolved in 2 tablespoons water
2 cups oil for deep frying

1.Heat 2 tablespoons oil in wok or frying pan to 275 degrees. Stir-fry ginger and scallion 1 minute or until it becomes aromatic. Add pork. Stir-fry at 350 degrees 1 minute until color changes. Add 1 tablespoon of soy sauce and sugar. Cook 1 minute. Remove.
2. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch. Stir-fry quickly at 350 degrees. Add sherry. Stir-fry 30 seconds. Remove.
3. Heat 2 tablespoons oil in wok to 375 degrees. Stir-fry cabbage, bamboo shoots, mushrooms, and celery 1 minute. Remove.
4. Heat 1 tablespoon oil in wok to 375 degrees. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork, shrimp, and vegetable mixtures in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir fry at 375 degrees until thoroughly heated. Remove to colander. Drain liquid. Cool mixture. Set aside, ready to be used as filling.
6. Put 2 heaping tablespoons of meat mixture on each wrapping. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. (Rita's note--you can use egg and water mixed as a sealer as well)
7. Heat 2 cups oil to 400 degrees in wok. Deep-fry (a few at a time) about 4 minutes or until golden brown. Serve with red wine vinegar plum sauce or Fruity Fruity Sauce.

Note: If shrimp are not used, add sherry after soy sauce in step 1.

May be prepared in advance through step 6. May be frozen after step 7. Reheat in oven or re-fry.


Fruity Fruity Sauce

12 ounces apricot preserves
12 ounces orange marmalade
8 ounces applesauce
8-ounce can or pineapple chunks
1 can plum sauce
2 tablespoons white vinegar
2 tablespoons minced ginger

Combine all ingredients in blender and blend until well mixed. Use as a dip with egg rolls and other Chinese finger foods. 

May be refrigerated or frozen.