Strawberry Rhubarb Crumble Bars

Filling:
2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
2 cups sliced fresh strawberries
1 Tbsp lemon juice
1/2 cup sugar
2 Tbsp cornstarch

Crust:
1 1/2 cups all-purpose flour
1 1/2 cups uncooked quick-cooking oats
1 cup firmly packed brown sugar
3/4 cup butter, softened
1/2 tsp baking soda
1/4 tsp salt


Directions:

Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).

Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.

Heat oven to 350 degrees F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13x9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.

Bake for 30 to 35 minutes or until golden brown. Cool completely.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
This Week's Cravings: Strawberries
Food on Friday: Rhubarb

Apple-Quinoa Muffin

3 cup diced apples (about 2 medium sized apples)
1/4 cup sugar
1 tsp ground cinnamon
1/2 cup water (or milk)
1/4 cup dark rum

Simmer the apple cubes with the water, sugar, cinnamon, and rum until the apple is cooked and almost all the liquid is evaporated. Allow to cool to room temperature.

1 1/3 cup cooked quinoa

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Place 1 cup quinoa in a saucepan. Add 2 cups fresh water. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large bowl. You will end up with extra quinoa, but you can use it for breakfast or any other meal.

4 large eggs
1/4 cup plus 1 Tbsp butter
1 cup sugar
1 3/4 cup rice flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners

Whisk the egg and sugar and add the melted butter. Stir well. Add the cooked quinoa, mix well, and then add the flour, baking powder and salt and mix well. Add the vanilla and stir well. Fold in the apple mixture, fill cupcake liners about so that they are all about 3/4 full.

Bake for 25 minutes or until the tops bounce back when you touch them.


Penuche Frosting Recipe

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners' sugar

In a saucepan, melt butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.) Beat until thick enough to spread. If too thick, add a little hot water.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Apples
Gluten-Free Wednesdays
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Snickers Cupcakes

Cake:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat oven to 350 degrees and line pans with cupcake liners. Recipe yields about 30 cupcakes. Combine sugar through salt in a large bowl. Add eggs, milk, oil and vanilla and beat on low until just incorporated. Increase speed to medium and beat two minutes. Stir in boiling water, the batter will be thin. Transfer batter to prepared pans, filling each liner about 2/3 of the way full, approximately 1/4 cup of batter. Bake approximately 22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and transfer to a wire rack to cool completely.

When cool, use a paring knife to cut a small cone shape out of the top of each cupcake. Add caramel sauce as desired. You can cut the point off the cone and add it back to the cupcake if desired.


Frosting:
1 cup unsalted butter, at room temperature
1/4 cup caramel sauce
1/4 cup heavy cream
1 tsp vanilla extract
1 lb powdered sugar
8 mini Snickers bar for garnish

Beat butter on medium speed until smooth and creamy, about two minutes. Add caramel sauce, heavy cream and vanilla and mix to incorporate. Add powdered sugar, one cup at a time, beating on low speed until incorporated to reach the right consistency. Increase speed to medium-high and whip about one minute until light and fluffy. Fill a piping bag and pipe onto cupcakes or frost as desired.

Coarsely chop candy bars and sprinkle over the top of cupcakes.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Cupcakes

Flourless Chocolate Cake

Ingredients:

1 cup chocolate chips
3 1/2 oz. dark chocolate (70% cocoa)
1/2 cup water
3/4 teaspoon espresso powder
1/4 cup sugar
4 egg yolks
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons cocoa powder
1/4 cup butter, melted
4 egg whites
1/8 teaspoon cream of tartar


Directions:

Preheat oven to 350 degrees F.

Cut out a circle of parchment paper to line the bottom of an 8 inch round or square cake pan. Rub the insides of the pan (not the bottom) lightly with oil.

Melt chocolate in a bowl with water and espresso powder.

Place sugar, egg yolks, salt, vanilla, cocoa powder and butter in your blender jar if you are using your blender. If not, you could just place in a big bowl and beat with an electric mixer.

Blend those ingredients for 5 seconds then add the melted chocolate mixture after it has cooled for a minute or so.

Blend everything for 1 minute.

In a big bowl, beat 1/8 teaspoon cream of tartar and 4 egg whites until they are at the stiff peak stage.

Fold chocolate mixture into beaten egg whites and stir gently but thoroughly to combine.

Pour cake batter into prepared pan.

Bake at 350 degrees for 25 minutes. The center will still be moist but a toothpick tester will come out of the cake pretty clean.

Asparagus & Feta Frittata

Ingredients:

1 Tbsp olive oil
6 small red potatoes (each cut into 8 wedges)
2 cups chopped asparagus (about 1” / 2.5cm pcs)
6 eggs
1/3 cup milk
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese, divided
1/2 cup grated Parmesan cheese, divided
2 Tbsp chopped chives


Directions:

Heat oil in a large skillet (about 10” or 25 cm) over medium heat. Add potatoes, cover and cook for 6 minutes, stirring frequently. Add asparagus; cook until asparagus and potatoes are almost tender, 4 to 5 minutes, stirring frequently.

Whisk eggs, milk, salt and pepper, 1/4 cup feta cheese, and 1/4 Parmesan cheese in a medium bowl. Pour egg mixture over vegetables. Sprinkle with remaining feta, Parmesan cheese and chives over top.

Reduce heat to medium-low; cover and cook until eggs are set, 8 to 10 minutes. Cut into wedges to serve.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Green
This Week's Cravings: Summer Vegetables
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
Food on Friday: Eggs 
Food on Friday: Asparagus

Thai Coconut Chicken Curry with Asparagus

Ingredients

2 cups dry jasmine rice
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 Tbsp curry powder
1/2 tsp cumin
1 tsp chili powder
1 Tbsp sesame oil
2 tsp of fish sauce
1 Tbsp minced gingeroot
1 Tbsp minced garlic
2 cups 1-inch pieces asparagus
1 cup snow peas
1/2 cup shredded carrots
1 cup chopped green onions
1 Tbsp lime juice
1 Tbsp Thai green curry paste
1 (14 ounce) can coconut milk
salt & pepper to taste
sesame seeds or cashews (for garnish)


Directions

Cook rice as per the directions on the package.

In a medium size bowl, combine the chicken, curry powder, cumin, chili powder and a little bit of salt; toss to coat.

In a large nonstick skillet, heat oil, fish sauce, ginger and garlic over medium-high heat. Add the chicken, stirring frequently, over medium-high heat until it is no longer pink.

Mix in the asparagus, snow peas, carrots and green onions; cook for 3 minutes.

Pour in the coconut milk, lime juice and Thai green curry paste and continue cooking until sauce is hot, and chicken is cooked through.

Serve over the hot, cooked rice with a garnish of sesame seeds or chopped cashews.

Dandelion Jelly

Ingredients:

2 heaping cups of fresh dandelion petals
(see note below - you'll need to gather about 4 cups whole flowers)
2 cups boiling water
1/4 cup well-strained, clear lemon juice
4 cups sugar
3 oz liquid pectin (Certo)
food coloring (optional)

NOTE: Look for fully opened flowers, the bigger the better, for ease of preparation. Of course do NOT use any dandelions that have been sprayed with fertilizers or pesticides!


Directions:

We'll want just the dandelion petals for this - not the whole flower head. You'll get SOME green and that's fine - but try to minimize the amount of "green" and have mainly yellow petals for your infusion. It works best if you hold the flower by the end near the stem, and trim the petals into a bowl or cup, with sharp kitchen scissors.

Pour boiling water over petals and let steep from 30 minutes to 24 hours. I infused mine for about 2 hours - until the liquid was almost room temperature. Strain through a fine sieve, reserving the infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

At this point you can add food colouring if you want.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly and invert jar on tea towel for about five to 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.


NOTE: I'm told you can use this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon, basil, violets and mint.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow
Food on Friday: Jams, Jellies and Relishes

Violet Jelly

Ingredients:

2 heaping cups of fresh violet petals (see note below)
2 cups boiling wter
1/4 cup well-strained, clear lemon juice
4 cup sugar
3 oz liquid pectin (Certo)

NOTE: Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor.


Directions:

Wash petals well, drain and place in heat-proof glass or non-reactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed.

Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.

NOTE: I'm told you can use this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon, basil, dandylion and mint.

This recipe is also shared on...
Food on Friday: Jams, Jellies and Relishes

Cream of Asparagus Soup

Ingredients

3 medium leeks (white part only), chopped
3 tablespoons butter or stick margarine
4 cups chicken broth
1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
2 cups diced peeled potatoes
1/8 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley


Directions

In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.

In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green

Mexican Chocoflan

Ingredients

softened butter for greasing the pan
1/4 cup dulce de leche

For the cake:
10 tablespoons butter, room temperature
1 cup sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

For the flan:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
4 ounces cream cheese, room temperature
3 eggs
1 tablespoon vanilla extract

For garnish:
1/4 cup dulce de leche
1/4 cup chopped pecans


Directions:

Put an oven rack in the middle of the oven and preheat to 350 degrees F.

Coat a Bundt pan with a little butter, then coat the bottom with the dulce de leche and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)

For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.

For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.

Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.

Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.

Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining dulce de leche from the pan onto the cake, garnish with more dulce de leche and chopped pecans and serve!

Cook's Notes: The batters may appear to mix when you pour them into the pan, but they completely separate while baking, with the flan ending up on the bottom when it's inverted. I like eating it warm, but traditionally, it is chilled 24 hours before serving.

Flan is a rich, creamy, cooked egg custard. It is often flavored with vanilla and baked in a water bath to retain its delicacy.

Dulce de Leche is a thick and creamy spread or paste made with caramelized sugar and milk. It is used as a desert on its own or as a topping. Also known as "cajeta," it is sold in many supermarkets, Latin specialty markets or online. It can be substituted with a thick caramel sauce.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican

Asparagus Cashew Rice Pilaf

Ingredients

1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
3/4 cup cashew halves
2 Tbsp butter
1 1/4 cups uncooked jasmine rice
1/4 cup minced onion
1/2 tsp minced garlic
2 ounces uncooked spaghetti, broken
2 1/4 cups vegetable broth
salt and pepper to taste


Directions

Sprinkle the cut asparagus with salt and pepper and then broil it on a foil-lined, greased cookie sheet for 3-4 minutes. Remove the asparagus from the pan. Using the same pan, broil the cashews for 1 minute.

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in rice until coated with the melted butter and lightly browned.

Stir onion and garlic into the saucepan, and cook about 2 minutes, until tender. Stir in pasta and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed. ** you may need to add more liquid, so keep an eye on it **

Mix asparagus and cashew halves into the rice mixture, and serve warm.

** You could easily substitute orzo pasta for the spaghetti **

Cream Cheese Rhubarb Pie

Ingredients

1/4 cup cornstarch
1 cup sugar
Pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
recipe for a 9-inch single crust pie
1 package (8 ounces) cream cheese, softened
2 eggs
1/2 cup sugar
whipped cream


Directions

In a saucepan, combine the cornstarch, 1 cup sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425 degrees F for 10 minutes.

Meanwhile, for topping, beat cream cheese, eggs and 1/2 sugar until smooth. Pour over pie. Reduce heat to 325 degrees F. Bake for 35 minutes or until set. Cool. Chill several hours or overnight. Garnish with whipped cream.

NOTE: Don't limit yourself to a rhubarb layer. Mix things up a bit--add some strawberries to that rhubarb. Or completely ignore the rhubarb and use peaches with a dash of cinnamon, raspberries, blueberries... any kind of fruit pie filling recipe would work. Just note that if you change the fruit layer, you will probably have to adjust the sugar and cornstarch amounts to accommodate the difference in juices, so be careful.

Ham and Asparagus Casserole

Ingredients

1 can Cream of Asparagus Soup
1/2 cup milk
1/4 teaspoon onion powder
1 1/2 cups cooked cut asparagus
1 1/2 cups cubed cooked ham
3 cups pasta, cooked
1 cup shredded Cheddar cheese
salt & pepper to taste


Directions

Mix soup, milk, onion powder, asparagus, ham, pasta and 1/2 cup cheese in 2-quart shallow baking dish. Season to taste.

Bake at 400 degrees F for 25 minutes or until hot. Stir.

Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.


Note: If you can't find Cream of Asparagus, you can use Cream of Celery, Cheddar Soup or Cream of Chicken.


This recipe is also linked to:

Food on Friday: Asparagus

Asparagus Pasta Salad with Pistachios

Ingredients

8 ounces pasta
1/2 cup fresh steamed asparagus tips
1 lemon, juiced
1 Tbsp chopped pistachio nuts, chopped
1 tsp chopped fresh basil
1 Tbsp extra virgin olive oil
salt and pepper to taste
1 ounce smoked salmon, chopped (optional)
Parmesan cheese to garnish (optional)


Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.

In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator, garnish with grated Parmesan cheese and serve at room temperature.

Quinoa with Black Beans and Corn

Ingredients

1 tsp olive oil
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained


Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, red pepper and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans.

NOTE: This recipe tastes good hot or cold.


This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011