Posts from the ‘Food’ category

Beating the heat…or when life hands you lemons…

Life handed me lemons…really – Lemons :)! Anyway, I have a Vita-Mix blender which I love more than a person should love a blender. But, I had been burning up regular blenders about once a year and have had the Vita-Mix for nearly 4 years. I make whole fruit/veg smoothies and this thing liquifies it all.

Montana decided to have some real summer – it nearly hit 90 yesterday!! The same forecast for today and not much cooling until the end of the week. In “it’s all relative” world, it is hot here. This lemonade hits the spot – lemons with most of the pith and peel (bioflavanoids!), honey and ginger. I look forward to all the lemons life can hand me…they are spendy, ya’ know :)!

Rhu-Bob

From reader Pat in East Tennessee came a recipe for Old Fashioned Rhubarb Torte.

I took a piece and a cup of coffee out to the front porch this morning. It was cool and drizzly, so I finished it inside.

I had some help.

Rhu-Bob. (say it :)! )

OLD FASHIONED RHUBARB TORTE from Pat in East TN.

1 cup all-purpose flour, divided
5 Tablespoons confectioners’ sugar
pinch of salt
1/2 cup butter
2 eggs
3/4 cup sugar (original recipe calls for 1 1/2 cups sugar. Pat suggested 1/2 that amount and I agree – PLENTY sweet with 3/4 cup)
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb

In a mixing bowl, combine 3/4 cup flour, confectioners’ sugar and salt. Cut in butter as for pastry. Pat into a 6×10 pan (I use a 9×9) and bake at 375 for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 to 40 minutes. Cool. Add a dollop of whipped cream if desired.

Corn muffins: Mexican style

It is no secret that Karl gets royal treatment and has since I brought him home at 7 weeks of age. But, although he has shared my tidbits from the table, he does not take from the table!

But then… I made a batch of corn muffins.

Digressing a bit, the recipe comes from this cookbook, circa 1976:

This was a church women’s project from a Silver City, NM church.

I love this recipe. I often make it as muffins. I tinkered using 1 cup frozen corn instead of canned, jalapenos instead of green chiles (the canned green chiles we get are bland) and I put 1/2 the batter in a food processor and blend it smooth so the muffins are slightly less “chunky” than the original. It takes about 5 minutes to mix and get in the oven.

Karl LOVES these corn muffins! Jalapenos and all.

Seriously, he knows when they come out of the oven and anytime I grab one he is right there. He gets more excited over jalapeno corn muffins than meat… jalapeno!! – they are “hot”!

Corn muffins: Mexican style.

Rhubarb Coffee Cake

You start with this…

This link for the recipe: Smitten Kitchen’s Rhubarb Coffee Cake. I made a gluten free version using Pamela’s Ultimate Bread and Baking mix. I also used all of the rhubarb pictured, a bit over 2 cups – the recipe calls for 1/2 pound. I had about 3/4 cup of rhubarb earlier in the week, added some pie cherries and made this recipe. I thought it needed more fruit and less sugar – the crumb topping is very sweet. I decreased the sugar in the rhubarb and the topping and only used 2/3 of the topping.

I added a few chocolate chips to about a third of the cake also. These are Ghiradelli 60% cocoa – BIG chips and GOOD chocolate!

The cake bakes for 45-55 minutes, but the gluten free combo seemed to need a bit longer – 15 minutes longer at my house. Then it has to completely cool… **

So Karl and I went for a walk.

The sun was already high in the sky at 7:30 a.m., but a few rays were lighting up the peaks. And it was warm enough (for me :)! ) to walk in shorts.

The cake was cool when we got back and this piece was enjoyed with a last cup of coffee…on the Front Porch!

**this recipe tastes best the 2nd day. If I was making it for others, I would make it the night before. Last batch leftover I warmed slightly and topped with a bit of fresh whipped cream. And the chocolate chips were great!