Rhubarb Cobbler

Rhubarb CobblerIngredients

4 cups rhubarb, cut fine

1¾ cup sugar, divided

3 tablespoons butter or margarine, softened

½ cup milk

1 cup flour

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon cornstarch

1 cup boiling water



  1. Preheat the oven to 350º.
  2. Put the cut-up rhubarb in a 9” square cake pan.
  3. In a small mixing bowl, cream ¾ cup sugar and butter. Add milk and mix.
  4. Sift flour, baking powder, and salt into the bowl. Beat until smooth.  Pour mixture over the rhubarb.
  5. In another small bowl, combine the remaining 1 cup sugar and cornstarch. Sprinkle over the mixture and then pour 1 cup boiling water over the top.
  6. Place cake pan on a baking sheet in case the cobbler boils over. Bake for 1 hour.


Yield: 9 servings

Asian Chicken Thighs

Asian Chicken Thighs3


5 teaspoons olive oil

5 bone-in chicken thighs, skin removed

1/3 cup water

¼ cup packed brown sugar

2 tablespoons orange juice

2 tablespoons reduced-sodium soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

4 garlic cloves, minced

¼  teaspoon crushed red pepper flakes

¼ teaspoon Chinese five-spice powder (optional)

2 teaspoons cornstarch

2 tablespoons cold water

Sliced green onions or chives (optional)

Hot cooked rice or noodles



  • In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown.
  • In a small bowl, whisk wter, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes, and five-spice powder. Pour over chicken.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
  • In another small bowl, mix cornstarch and cold water until smooth. Temporarily remove chicken from skillet. Pour cornstarch water into the skillet. Bring to a boil; cook and stir 1 minute or until sauce is thickened.  Return chicken to the skillet; turn thighs to coat with sauce.
  • Sprinkle with green onions or chive.
  • Serve over rice or noodles.


Yield:  5 servings

Peach & Toasted Pecan Ice Cream

A5 Recipes- ice creamIngredients
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3 cups half and half
1 egg yolk
1 teaspoon vanilla
1 cup peeled and coarsely chopped peaches
2 tablespoons light corn syrup
1 1/2 tablespoons butter
1 cup pecans
1/4 teaspoon kosher salt


1. Whisk together sugar, cornstarch, and salt in a large heavy saucepan. Gradually whisk in half and half. Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly. Remove from heat.

2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Stir in vanilla. Cool 1 hour, stirring occasionally.
3. Meanwhile, cook peaches and corn syrup in small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash and let cool 30 minutes. Stir peach mixture into cooled cream mixture. (Avoid the temptation to bypass the cooking of the fresh peaches. Cooking them brings out their flavor more in the finished product).
4. Place plastic wrap directly on cream mixture and chill 8 to 24 hours.
5. Meanwhile, melt butter in small skillet over medium heat; add pecans, and cook, stirring constantly until toasted and fragrant, about 4 to 5 minutes. Remove from heat and sprinkle with 1/4 teaspoon kosher salt. Cool completely, then chop coarsely. Set aside.
6. Pour chilled cream mixture into freezer container of a 1½ quart electric ice-cream maker, and freeze according to
manufacturer’s instructions. When mixture is almost done, add chopped pecans and allow freezer to incorporate them. Transfer ice cream to an airtight container for further freezing.


Note: Due to necessary cooling steps, plan to prepare the ice cream mixture one day and freeze it the next.