Hope you enjoy the recipes listed below and while you have all that time on your hands enjoy a nice glass of wine, sit down and put your feet up. Another great thing about the recipes is you will most likely have leftovers. Use the leftover salmon for a salmon Caesar salad with a simple soup for dinner the following night. Leftover chops - use in a stir fry, leftover chicken - use to make chicken salad sandwiches or a chicken pasta. Get the hubby to do the dishes or better yet, if you have children start them off learning how to load the dishwasher and clean up the table so you can have a few precious minutes to yourself.
Asian Salmon
1/2 cup unsweetened pineapple juice
1/4 cup soy sauce
1 pinch red pepper flakes
3 Tbl. fresh cilantro, chopped (plus extra for garnish)
2 tsp. honey
salt and freshly ground black pepper
6 (6 to 8 oz.) salmon fillets
5 scallions, thinly sliced on diagonal including green part
5 tsp. toasted sesame oil
1 Tbl. black sesame seeds (optional)
In a bowl whisk the pineapple juice, soy sauce, cilantro, sesame oil, honey and red pepper flakes. Pour 2/3 cup of the marinade into a zip lock bag and add the salmon and scallions reserving the rest of marinade for later. Seal bag and turn to coat. Place the bag into a large bowl and place in frig for about 1 hour, turning occasionally. Spray your grill with non-stick cooking spray or if you are cooking inside heat your saute pan. Drain and discard the marinade and grill salmon for about 4-6 minutes per side depending on thickness of salmon, basting with reserved marinade.
Serve with steamed rice; place rice on platter, add salmon fillets and sprinkle with sesame seeds and extra cilantro. Add a simple Asian coleslaw; shred white and red cabbage, toss in some chopped cilantro, sesame seeds, shredded carrots, sliced scallions, red bell pepper julienned. Dressing; whisk 1 tsp. fresh grated ginger, 1/2 cup seasoned rice vinegar, pinch red pepper flakes, 1 tsp. fresh mint chopped, 1 Tbl. soy sauce, 1 lime juiced, 2 Tbl. toasted sesame oil and pour over slaw, cover place in fridge while salmon is marinating.
Zippy Chicken Soup - my daughter and hubby love this
6 cups chicken stock (good quality, such as Kitchen Basics)
3 garlic cloves, finely minced
1 or 2 chipolte in adobo sauce, sliced thinly (if you don't like it too spicy use 1)
1 large Haas avocado, seeded, peeled and diced (spritz with fresh lime juice to prevent browning)
4 scallions, thinly sliced including green part (you know I just love scallions and use them frequently)
3 to 4 cups cooked chicken meat, shredded (you can use the grocer for this and purchase already roasted chicken)
1/4 cup fresh cilantro, chopped
1 or 2 limes, cut into wedges (garnish)
tortilla chips, lightly crushed (garnish) if you don't want the easy version, slice corn tortillas into strips and cook in hot oil until crisp, remove to paper towels and sprinkle with salt.
Place stock in large heavy pot and add garlic and chipolte, heating on gentle boil then reduce to simmer for about 15 minutes. Divide scallions, shredded chicken, diced avocados and cilantro into bowls, ladle hot stock over to top and add tortilla chips, garnish with lime wedge. See I told you it was easy!
Greek Steak Pitas
Marinade
1 lb. flank steak
salt and freshly ground black pepper
1/4 cup balsamic vinegar
1 Tbl. fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 tsp. oregano
Feta cheese
Ruby red tomatoes, sliced
Red onion, thin julienne slices
Lettuce
Pita bread (whole)
Tzatziki Sauce
2 cups Greek yogurt, strained
1/2 cup sour cream
1 English cucumber, shredded (shred onto a clean kitchen towel or paper towels and wrap up to extract moisture
salt and freshly ground black pepper
1 tsp. fresh dill, chopped
1 small garlic clove, finely minced
For tzatziki; in a bowl add strained yogurt, sour cream, garlic, salt, pepper, dill and cucumber, mix well cover and place in fridge. For marinade; in a bowl add balsamic, lemon juice, oregano, salt, pepper and garlic cloves, whisk in olive oil then pour into a ziplock bag; add steak seal bag place into fridge for about 1 hour.
Heat grill or grill pan, remove steak from ziplock (discard marinade) and place steak on grill to cook it won't take too long on each side. Remove steak to cutting board and let rest about 10 minutes. Brush one side of pita bread lightly with olive oil and grill on both sides. Cut the steak across the grain into 1/4-inch slices. Assemble the pitas; add slices of steak to each piece of pita, feta cheese, onion, lettuce and tzatziki sauce fold in half (like a taco) and enjoy. Serve with a Greek salad, or fresh cut fries, or a nice hot bowl of soup.
Chicken Bake - this is one of those easy recipes I used to cook when I was single and on a budget. I still like it and the recipe is just simple and satisfying. This is one of those recipes you try when you are just learning to cook. I think this recipe came from my roommate Deanne when we lived in Seattle back in the ??? (won't tell) - Deanne do you recall this?
1 cup water
1 cup chicken stock (divided)
3 cups cooked chicken, cubed
1/2 tsp. curry powder
2 cups frozen broccoli,thawed (of course you can use fresh and steam it)
1 (10 3/4 oz) condensed broccoli cheese soup, undiluted (or cream of chicken soup)
1 1/2 cups Cheddar cheese, shredded
1 can water chestnuts, sliced
Preheat oven to 350 degrees. In a saucepan bring water and 1/2 cup stock to a boil and stir in stuffing mix. Remove from heat, cover and let stand 5 minutes. Lightly grease a 9x13 baking dish and layer the chicken, broccoli and water chestnuts. Mix soup, 1/2 cup chicken stock and curry powder and pour over chicken. Fluff the stuffing mix with a fork and spoon over the soup. Sprinkle with cheese and bake uncovered for about 35 minutes. I then like to place under broiler for just a minute to get cheese bubbly and lightly browned. Serve with a crisp garden salad. Can't get any easier than that unless you dine out!
Fruited Pork Chops
8 thick bone-in pork loin chops
salt and freshly ground black pepper
2 cups apple juice
3 Tbl. grainy mustard
2 Fuji apples, sliced
3 scallions, sliced including green part
1/2 cup golden raisins (my favorite)
1/4 cup currants
2 tsp. cornstarch
1/4 cup chicken stock
Season chops with salt and pepper on both sides. Add a little oil to a saute pan and brown chops on both sides. In a bowl, combine apple juice and mustard and pour over meat. Bring to a boil and reduce heat and cover, simmering for about 15 minutes. Remove chops to plate and keep warm, do not remove sauce. Add apples, scallions, raisins and currants to pan. Cover and cook for about 6 minutes or until apples are tender. Combine cornstarch with chicken stock stirring until smooth; stir into apple mixture and bring to a boil stirring for about 2 minutes. Add back chops with juices that have accumulated on plate and simmer for about 5 minutes. Serve with a baked potato (steamed vegetable if desired) and a crisp tossed salad with apples, walnuts and tossed with a vinaigrette.
Blueberry Pancakes - breakfast for dinner my favorite
Blueberry Sauce
1/2 cup sugar
2 Tbl. cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
2 tsp. fresh lemon juice
Pancakes
2 cups all purpose flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 cups whole milk
1 cup sour cream
1/3 cup butter, melted
1 cup fresh blueberries
In a large saucepan combine sugar and cornstarch. Stir in water until smooth. Add lemon juice and blueberries. Bring to a boil over medium and cook, sirring for 2 minutes or until thickened. Remove from heat cover and keep warmed.
Pancakes; in a large bowl combine flour, sugar, baking powder and salt. In another bowl; combine eggs, milk, sour cream and butter and stir into dry ingredients just until moistened do not overmix. Gently stir in blueberries. Pour batter onto a hot greased griddle and turn when bubbles form on top. Cook until the other side is golden brown. Serve with warmed blueberry sauce. You can also serve with some crisp bacon or sausage.
Chicken Tikka - one of my favorites and yes I know I cook mostly with chicken, but we love it. Note; this dish requires overnight marinating so I would suggest doing it the night before serving.
1 garlic clove, peeled and crushed
1 tsp. fresh ginger root, finely minced
1 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. chili powder
4 Tbl. plain Greek yogurt
1 tsp. salt
2 Tbl. fresh lemon juice
few drops red food coloring
1 Tbl. tomato paste (this is where the squeeze tube version comes in handy)
3 lbs. boneless, skinless chicken breasts
1 large onion, sliced
3 Tbl. oil
1 lemon cut into wedges
Warm Naan bread, or make your own
Rice (spiced, white or pilaf) to serve with chicken
In a bowl, blend ginger, garlic, coriander, cumin and chili powder. Add the yogurt, salt, lemon juice, tomato paste and food coloring to spice mixture, mix well. Cut chicken into pieces and add to spice/yogurt mixture and toss well to coat. Cover and let marinate in frig. for about 4 hours or overnight. Preheat the broiler and arrange the onion the the bottom of ovenproof baking dish, drizzle half of the oil over onion. Arrange marinated chicken pieces over onion and cook under hot broiler turning once and basting with reaming oil for 25 minutes. Serve with rice, Naan bread and lemon wedges. Oh, I'm getting hungry for this!
Tagliatelle with Garlic and Spinach - this is so good
1 lb. tagliatelle or you can use fettuccine
1 bunch scallions, sliced including green part
3 garlic cloves, peeled and thinly sliced
1 box crimini mushrooms, sliced
1/4 cup fresh parsley, chopped
1 1/2 cups frozen spinach, thawed and drained well
1/2 cup garlic and herb spread (I use Alouette)
5 Tbl. whipping cream
1/2 cup unsalted pistachios, rough chop
3 Tbl. fresh basil, thinly sliced
salt and freshly ground black pepper
In a large saute pan, add about 2 Tbl. olive oil, add scallions and garlic cooking until soft. Add mushrooms and stir well cooking for about 6 minutes or until soft, but not browned. In a pot of boiling salted water, add pasta and cook al dente, drain well and return to pan. Add the spinach to the saute pan with the mushrooms and heat through. Add the garlic and herb spread and heat to melt. Stir in cream and cook to warm through, taste and season with salt and pepper. Pour the sauce over the pasta and season with salt and pepper, mixing well. Heat through mixing for about 3 minutes. Place pasta on a large serving platter and sprinkle with shredded basil and pistachios. Serve with a tossed salad and sliced ciabatta bread with fresh olive oil and basil to dip it in. Note: I've also added sliced asparagus to this dish, add with mushrooms.
Pork Salad
1 lb. pork tenderloin
Mixed organic greens
1/2 cup dried cherries
2 cups fresh apricots, pitted and sliced in half (note; if not in season, use canned in natural juice, drain and slice in half)
1/4 cup pecans, lightly toasted
1/4 cup provolone cheese, shredded
1/4 cup fresh parsley, rough chop (garnish)
4 scallions, sliced long on diagonal including green part, divided (part in salad, part garnish)
Dressing - Note; 1/3 cup of the dressing will be reserved for basting pork
1 cup apricot preserves
3 Tbl. vegetable oil
1/4 cup white wine vinegar
2 Tbl Dijon
1/2 tsp. ground ginger
In a bowl whisk preserves, oil, vinegar, Dijon and ginger, set aside. Cut the tenderloin in half lengthwise and lay flat. Heat grill and place pork on grill, grill for about 6 minutes. Brush meat with some of the reserved dressing and grill 3 more minutes. Turn meat over and grill about 3 minutes, brush with dressing and grill about 5 -7 more minutes or until juices run clear.
On a serving platter add greens, apricots, 1/2 of the scallions, cherries, and pecans. Remove pork from grill and let rest for about 10 minutes before slicing. Slice pork in 1/2-inch slices on diagonal. Place on top of greens and drizzle dressing on top. Sprinkle with shredded cheese, scallions and fresh parsley.
Mango Chicken - a favorite of ours - this dish takes a couple of hours for marinating chicken
8 boneless skinless chicken breasts (you can also use other chicken pieces too)
2 limes
1 tsp. cayenne
2 ripe mango's
2 Tbl. brown sugar
3 Tbl. unsweetened grated coconut
1/4 cup fresh cilantro, rough chop
salt and freshly ground black pepper
Place chicken in a glass bowl and zest the limes adding to bowl, add a little salt and pepper. Squeeze the juice from both limes and pour over chicken with the cayenne, mix to combine. Cover and let marinate 2 hours in frig. Peel the mango's and cut lengthwise around the seed. Drain the chicken using a slotted spoon and set marinade aside. Heat a small amount of vegetable oil in a saute pan and cook chicken until golden brown on all sides. Stir in the marinade, mango's and brown sugar. Cover and let simmer for about 20 minutes. Remove chicken to serving platter, pour over sauce and sprinkle with coconut and cilantro. Garnish with extra lime wedges. Serve with hot rice (you can make a coconut dried fruit rice, curry rice, vegetable rice) and black beans.
Sir Fry Shrimp - you can stir fry almost anything in a short amount of time using your favorite meat, poultry or seafood, adding fresh vegetables and serving alongside cooked hot rice. Always a hit and so easy and convenient.
1 lb. large uncooked cleaned peeled shrimp
1/2 cup teriyaki marinade
1 Tbl. cornstarch
1 Tbl.oil
2 sliced peeled carrots (I like to slice on diagonal)
2 cups fresh snow pea pods, strings removed
2 cups fresh mushrooms, sliced
2 Tbl. toasted sesame seeds
4 scallions, cut long on diagonal including green part
1 red bell pepper, seeded and thick cut julienne
1/4 cup fresh cilantro, rough chop
Hot cooked rice
Note: I like a little heat in mine so I add some Sriracha sauce
In a ziplock bag add shrimp and marinade refrigerating for about 1 hour, but no longer. Remove shrimp from marinade and reserve marinade. Stir water and cornstarch together with remaining marinade and set aside. Heat a wok to smoking hot with the oil and add carrot and red bell pepper cooking and stirring for about 2 minutes, add shrimp, pea pods, and mushrooms cooking and stirring for about 5 minutes until vegetables are crisp/tender.
Stir in marinade mixture and heat to boiling. Cooking and stirring until sauce is thickened then add scallions. Place hot cooked rice on serving platter and pour over shrimp mixture sprinkle on cilantro and sesame seeds.
Simple Chef Salad
1 head of crisp lettuce, torn
1/2 English cucumber, sliced lengthwise and slice into pieces
3 celery stalks, sliced in pieces
1 carrot, peeled and shredded
6 radishes, sliced in half and sliced again
1 cup Swiss cheese, julienne cut
1 cup Cheddar cheese, sliced julienne cut
2 ruby red tomatoes, cut into wedges
6 hard boiled eggs, sliced (boil of a few eggs and you can always use the rest for deviled eggs or egg salad sandwiches)
3 scallions, sliced on diagonal including green part
2 cups cooked chicken or turkey, chopped
Croutons
Green Goddess Salad Dressing - my husband loves this dressing
1 garlic clove, minced
2 tsp. anchovy paste
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh parsley, chopped
3 Tbl. fresh tarragon, chopped
3 Tbl. fresh chives, chopped
2 scallions, chopped including green part
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
On a serving platter arrange lettuce and add all other salad ingredients in an attractive placement on lettuce. Dressing; add all ingredients into blender and pulse to combine until you get a smooth mixture. Pour some dressing on top of salad and serve additional on side or just serve on the side. You can also use Green Goddess dressing as a dip for fresh vegetables, chips, etc.
Sweet Potato Soup
2 lbs. sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
2 onions, sliced
2 garlic cloves, minced
2 1/2 cups vegetable stock (good rich quality)
1 1/4 cups unsweetened orange juice
1 cup Greek yogurt
2 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
Heat some oil in a large Dutch oven and add sweet potatoes, carrot, onions and garlic, saute veggies on low for about 8 minutes. Pour in the stock and orange juice, bringing to a boil. Reduce heat and cover simmering for about 30 minutes until veggies are tender. Place mixture into a food processor or use an immersion blender in the pot. Puree until smooth, and return back to Dutch oven, stir in yogurt and cilantro season with salt and pepper. Serve with hot rolls or sandwiches.
Lemon Asparagus and New Potatoes - a great side dish or vegetarian dish
1 lb. fresh asparagus
15 small new potatoes, cut into quarters
6 tsp. olive oil
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 tsp. dried thyme, leaves removed from stem and lightly chopped
1/4 cup fresh parsley, chopped
Snap off woody ends of asparagus. Cut into 2-inch pieces. In a saucepan cook the potatoes in boiling salted water for about 10 minutes. Add the asparagus and cover and cook about 4 minutes. Drain vegetables and place back into pot, season with salt and pepper and set aside. In a small bowl whisk together the olive oil, lemon zest, lemon juice, thyme and parsley. Pour dressing over vegetables and mix gently. Place vegetables into a pretty serving bowl.
Beef Curry - I know I have to do at least one beef dish. I have made this for caterings and it's always a hit. Note; this will take you about 1 hour to cook.
3 shallots, peeled and halved
2 garlic cloves, peeled and crushed
1 lb. lean round steak, trimmed and cut in 1-inch cubes
3 Tbl. curry paste (I like yellow)
2 cups beef stock (good quality, once again Kitchen Basics)
4 oranges
2 tsp.cornstarch
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
Hot rice, such as basmati to serve
Raita Sauce
1 English cucumber, sliced in half lengthwise and finely diced
4 Tbl. fresh mint, chopped
1 cup plain Greek yogurt (I like Greek as it's nice and thick)
For sauce; combine ingredients, cover and refrigerate. Heat about 2 Tbl. vegetable oil in large saute pan. Add shallots, garlic and cook until lightly browned, remove from pan and set aside. Add a little more oil and heat up pan, add beef and cook to brown on all sides, you might have to do in batches. When all meat is browned add all of it back to pan, as well as shallots and garlic. Blend the curry paste and beef stock together and add to beef stirring to mix well. Bring to a boil, cover and turn down to simmer for about 1 hour. Grate 1 orange for the zest and squeeze juice from zested orange and 1 other orange. Peel and remove pitch from 2 other oranges, slice between each segment and remove the flesh. Blend cornstarch and orange juice. After 1 hour of cooking time, stir in orange zest and orange juice/cornstarch mixture into beef. Bring to a boil and turn to simmer cooking for 3 minutes or until sauce thickens. Taste and season with salt and pepper and stir in orange segments. Serve beef curry over rice and serve Raita on the side.
Quiche - another easy dinner
10 strips of bacon, chopped (or you can use ham, sausage, smoked salmon, etc.)
1/2 cup onion, chopped
1 bundle of fresh asparagus, trimmed
1 cup Swiss cheese, shredded
1 Tbl. all purpose flour
salt and freshly ground black pepper
1 (9-in) unbaked pastry shell
4 eggs
1/2 cup whipping cream
Tabasco (optional)
3 Tbl. fresh parsley or fresh chives, chopped (garnish)
Preheat oven to 400 degrees. Cook bacon to brown and crisp, remove to paper towels. Remove most all bacon fat and saute onion to soften, drain well. Cut asparagus in to 1-inch pieces and cook in a small amount of boiling salted water for about 3 minutes, drain well and plunge into an ice bath to stop cooking, drain well again. In a bowl toss together the bacon, onion, asparagus, cheese, flour salt and pepper. Pour into pastry shell. In another bowl whisk eggs, Tabasco and cream pour over bacon mixture. Bake for about 30 to 40 minutes or until knife inserted in center comes out clean. If crust is browning to fast, place some foil around edges. Remove from oven to cooling rack and let rest 10 minutes before slicing. Serve with a tossed salad or fresh fruit salad and some warmed rolls.
Vegetarian Asian Salad - or add some thinly sliced cooked chicken, pork or steak if desired
2 cups napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1/2 cup fresh cilantro, chopped
1 cup snow peas, trimmed and cut in half diagonally
1 cup baby carrots, julienned
3 scallions, sliced thinly on long diagonal including green part
1 medium red bell pepper, seeded and julienned
1 package ramen noodles (you will just be using the noodles)
1/2 cup cashews
Dressing
3 Tbl. sesame oil
4 Tbl. creamy peanut butter (not natural)
1/4 cup seasoned rice vinegar
2 Tbl. soy sauce
1 tsp. grated ginger root
pinch red pepper flakes
For dressing; in a glass bowl, whisk oil and peanut butter mixing until well blended. Add remaining ingredients and whisk well to combine.
In a large bowl, combine all salad ingredients except noodles and cashews, toss to mix. Crumble noodles and add to mixture. Toss well with dressing and pour onto a serving platter, add cashews on top. If adding meat add now as well.
Fresh Vegetables and Pasta
1 lb. linguine
3 cups fresh asparagus, cut into 2-inch pieces
1/2 large red bell pepper, seeded and julienned
2 Ruby red tomatoes, seeded and chopped
1 (14 oz.) can artichokes (quartered) and drained
1/2 red onion, julienne
4 garlic cloves, finely minced
pinch of red pepper flakes
1/2 cup extra virgin olive oil
1 cup fresh Parmesan cheese, shredded
1 tsp. fresh lemon zest
2 Tbl. capers, drained
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
In a pot of boiling salted water add pasta and cook for about 10 minutes, about last 4 minutes toss in asparagus cook and drain well. In a large saute pan, add 2 Tbl. of olive oil and toss in red bell pepper and garlic cloves, cooking for about 3 minutes, add in remaining olive oil and turn down to simmer. Season with salt, pepper, red pepper flakes and lemon zest. Toss in pasta and asparagus and toss to combine allowing oil to coat pasta, toss in artichokes and capers and heat through for about 2 minutes. Pour out onto serving platter, add Parmesan and mix, add fresh herbs. Serve with hot garlic bread and a garden salad.
Sauteed Pork with Cannellini Beans - I guarantee you will love this dish
1 lb. pork tenderloin, sliced in half lengthwise and cut into 2-inch chunks
1 (15 oz.) can cannellini beans, rinsed and drained (or you can soak you own overnight)
1 large onion, sliced julienne
3 large garlic cloves, minced
1 (14 oz.) can chopped tomatoes (I like Cento brand) do not drain
2 green bell peppers, seeded and julienned
1 orange zested
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
In a large saute pan, add a little olive oil and heat pan. Season pork with salt and pepper and saute pork on all sides to brown, you will have to do this in batches. Remove pork to plate and keep warm. Add some more oil to pan if needed and saute onion to soften, about 3 minutes, add garlic and cook for about 2 minutes. Return pork to pan; add tomatoes and bring to a boil. Reduce heat and add bell pepper slices, orange zest and drained beans, mix gently and season with salt and pepper. Cover and cook for about 30 minutes until pork is tender. Place on serving platter and sprinkle on parsley.
Desserts - Keep homemade cookies stored in freezer bags and pull them out, add ice cream and drizzle with hot fudge sauce and a sprinkling of fresh raspberries for an easy dessert. Slice fresh pineapple, peaches, plums and place on grill for a few minutes, serve with freshly whipped cream or vanilla ice cream. Thaw frozen strawberries, slice some homemade frozen pound cake and spoon over thawed berries, add a dollop of freshly whipped cream or ice cream for an easy and delicious dessert. Serve bowls of fresh sliced fruit drizzled with a little honey. Trifles are easy; use prepared angel food cake or pound cake cut into 1-inch cubes, layer with fresh strawberries and raspberries, layered with vanilla pudding (instant store bought works), whipped whipping cream layered into a glass trifle bowl and you've got a gorgeous masterpiece.
Rhubarb Bars
Crust
2 cups all purpose flour
1/4 cup sugar
1 cup cold butter
Filling
2 cups sugar
7 Tbl. all purpose flour
1 cup heavy whipping cream
3 eggs, beaten
5 cups finely chopped fresh or frozen rhubarb (frozen be sure it's thawed and drained)
Topping
2 (3 oz.) packages cream cheese,soft
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract
1 cup heavy whipping cream, whipped to almost stiff peaks
Preheat oven to 350 degrees. In a bowl, combine flour and sugar, cut in butter until mixture resembles coarse crumbs. Press into a greased 13x9 baking pan and bake for 10 minutes. Filling; combine sugar and flour in bowl whisk in cream and eggs and stir in the rhubarb. Pour over crust and bake 40 to 45 minutes or until custard is set. Remove to cooling rack and cool. Topping; beat cream cheese, sugar and vanilla until smooth then fold in whipped cream. Spread over top of cooled bars. Cover and chill then cut into bars. Refrigerate leftovers.
Delicious Apple Cake - my mom Dorothy's recipe - so good
1/2 cup butter, soft
2 cups sugar
2 eggs
1 tsp. rum extract
2 cups all purpose flour
1 tsp. ground cinnamon
1 tsp. apple pie spice
1/2 tsp. salt
1/2 tsp. baking soda
6 cups peeled chopped tart apples
Sauce
1/2 cup brown sugar, packed
1/4 cup butter, cubed
1/2 cup heavy whipping cream
In a large bowl of electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in rum extract. Combine flour, cinnamon, apple pie spice, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples with wooden spoon until well combined.
Spread batter into greased 13x9 inch baking pan and bake 40 to 45 minutes. Remove to cooling rack and cool for 30 minutes. Sauce; in a saucepan, combine butter and brown sugar cooking over medium until butter melts. Gradually add cream and bring to a slow boil over medium heat stirring constantly. Remove from heat and serve with cake.
Bon Appetit
"When my anxious thoughts multiply within me, your consolations delight my soul." - Psalm 94-19
"My soul, waits in silence for God only, for my hope is from Him" - Psalm 62:5
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