Rhubarb Upside Down Cake

INGREDIENTS:

TOPPING:

1/4 cup margarine
1 cup brown sugar, lightly packed
4-6 stalks rhubarb

CAKE BATTER:

1 cup flour
3/4 cup white sugar
1/4 cup oil
1/2 cup milk
1-1/2 tsp baking powder
1 egg
1/2 tsp vanilla


DIRECTIONS:

Cut fresh rhubarb into approximately 1/2 inch pieces.

Preheat oven to 350 F degrees. In an 8-inch square cake pan: melt margarine - This can be done in the oven. Brush the sides of the pan with the melted margarine so the cake will not stick.

Coat the bottom of the pan with brown sugar. Cover the entire bottom with the rhubarb pieces.

Combine the flour and sugar. Add oil and 1/4 cup milk. Stir until the flour is damp - then beat for one minute. Stir in baking powder, remaining milk, egg whites, and vanilla. Beat for two minutes. Pour over rhubarb in the cake pan.

Bake for 35-40 minutes (making sure a cake tester comes out clean.)

Remove from oven, cool for 2 minutes, run a knife around the sides to make sure it will come out cleanly, and invert it onto a serving plate. Allow to cool completely.


This recipe is also linked on...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Crazy Sweet Tuesday
Sweet Treats Thursday
Food on Friday: Rhubarb

Pavlova

INGREDIENTS

4 large egg whites
1/4 teaspoon cream of tartar
1 cup granulated white sugar
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1 1/2 teaspoons cornstarch

Topping:

1 cup whipping cream
1 1/2 tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract
Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice


DIRECTIONS

Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.

Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks.

Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers).

Using a large rubber spatula, fold in the vinegar and vanilla extract. In a small strainer, sift the cornstarch over the top of the meringue and, with the rubber spatula, fold in.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)

The cooled meringue can be made and stored in a cool dry place for a few days.

Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.


This recipe is also linked to...

Seasonal Sunday
The Knit Wit's Tasty Tuesdays
Gluten-Free Wednesdays
Sweet Treats Thursday
Allergy-Friendly Friday
Food on Friday: Eggs

Schillerlocken (a.k.a. Cream Horns)

INGREDIENTS

Pastry:
3 cups flour
2 tsp baking powder
1 tsp salt
3/4 cup Crisco shortening
2 eggs
1 tsp vinegar
Milk

Filling:
1/2 cup sugar
2 1/2 Tbsp flour
3 cups milk
1 tsp vanilla
2 eggs
1/2 cup whipping cream

DIRECTIONS

Prepare the pastry:

Preheat oven to 350-375 degrees F.

Beat eggs in measuring cup. Add the vinegar and enough milk to make 1 cup.

In a large bowl mix dry ingredients, add shortening, make into crumbs, add the liquid and mix.

You will need cannoli or bavarian cream horn forms for this recipe.


Roll the dough out about ¼ inch thick and cut into 1½ inch strips. Wrap the strips around the forms, over lapping a little. Roll the form with dough in sugar and put on parchment lined cookie sheet.


Bake until golden in colour. Allow to cool before filling.



Make the filling:

Mix flour and sugar and slowly add the milk (stirring as you pour in the milk). Cook on medium heat until scalding.

Add some of the scalded milk to the beaten eggs (to temper the eggs). Add egg mixture into the rest of the scald milk and cook till it is thick.

Cool pudding. Fold in the whipped whipping cream.

Put filling in a piping bag and filled baked horns.

NOTE: Pastries can be frozen before or after filling.

This recipe is also linked up to...

Food on Friday: Desserts
The Knit Wit's Tasty Tuesdays
Sweet Treats Thursday
Sweet Tooth Fridays
Sweets for a Saturday
Sweet Indulgences Sunday

Caramel Cheesecake Bars

Ingredients

CRUST

1 1/2 cup graham crumbs
1/2 cup chopped pecans
1/4 cup butter, melted

FILLING

4 pkg cream cheese, softened
1 cup sugar
1 cup sour cream
1 Tbsp vanilla
4 eggs

TOPPING

1/4 cup caramel topping
1/2 cup chopped pecans


Directions

Preheat the oven to 350 degrees F. Line 9x13 baking pan with foil creating handles; grease foil lining.

In a small bowl mix graham crumbs, 1/2 cup of the pecans and melted butter. Press firmly onto bottom of prepared pan.

In a large bowl, cream together the cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Beat in eggs one at a time until just blended. Pour over crust.

Bake 45 minutes or until centre is almost set. Refrigerate for 4 hours or overnight.

Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars and store leftovers in refrigerator.


This recipe is also linked to...

Sweet Indulgences Sunday
Everyday Sisters' Sharing Sundays: Nuts
Crazy Sweet Tuesday
The Knit Wit's Tasty Tuesdays
Cast Party Wednesday

Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday
Seasonal Inspiration Saturday