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

 

Directions

  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

Orzo with Feta & Sun-dried Tomatoes

Orzo with FetaIngredients

1 ½ cups low-sodium chicken broth

½ cup dry orzo pasta (4 oz.)

2 tablespoons minced oil-packed sun-dried tomatoes

2 tablespoons crumbled feta cheese

1/8 teaspoon each salt and pepper

 

Directions

  1. In a small saucepan, bring chicken broth to a boil.
  2. Stir in orzo. Return liquid to a boil.  Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9-12 minutes.  Remove saucepan from the heat.
  3. Stir tomatoes and feta into orzo, mixing until feta melts slightly.
  4. Season orzo mixture with salt and pepper.

 

Yield:  3-4 servings

Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

Baked Buffalo Chicken Pasta

Baked Buffalo Chicken PastaIngredients

8 oz. of  uncooked rotini noodles

¾-1 lb. chicken breast, cut into bite-sized pieces

Salt

Pepper

Garlic powder

Italian seasoning

3 tablespoons cooking oil

1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste.  If using a white sauce, add ¼ cup Parmesan cheese to the sauce.

½ bottle (approx. 6 oz.) buffalo sauce

1 cup shredded mozzarella cheese

 

Directions

  1. Cook noodles until al dente; drain.
  2. Preheat oven to 350º.
  3. While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.  Cook in oil until no pink remains.
  4. Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave.  Stir in the flour and salt.  Add milk and stir.  Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils.  Stir in the Parmesan cheese.
  5. Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine.  Pour into a 9”x9” baking dish.  Sprinkle remaining mozzarella cheese over the top.
  6. Bake for 20-25 minutes.

 

Yield:  6 servings

Oatmeal Walnut Bread

Oatmeal Walnut BreadIngredients

2 cups bread flour

1 pkg. instant yeast

1 ½ teaspoon salt

1 cup water

¼ cup molasses

2 tablespoons vegetable oil

½ cup quick-cook oatmeal

1 cup whole wheat flour

¾ cup walnuts, chopped

1 egg

 

Directions

Note:  Directions are for using a mixer with a dough hook, but this bread can be easily be made by hand.

  1. In a large mixer bowl, combine 1 ¼ cups bread flour, yeast, and salt; blend well.
  2. Heat 1 cup water, molasses, vegetable oil, and oatmeal until warm (120-130º).
  3. Add the liquid mixture to the flour mixture. Using the mixing paddle, blend at a low speed until moistened, then beat 3 minutes at medium speed. Add whole wheat flour and nuts.  Mix to combine.
  4. Change to the dough hook. Add enough remaining bread flour to make a firm dough.  Knead for 3 minutes.
  5. Turn onto a lightly floured board. Work the dough into a ball with a smooth surface.  Place in a lightly oiled bowl and turn to oil the top.  Cover; let rise in a warm place until double (30 minutes-1hour).
  6. Turn the dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a round loaf.  Place on a greased cookie sheet.  Cover; let rise in a warm place until doubled (approximately 1 hour).
  7. Combine egg and 1 tablespoon of water; brush the top of the loaf. Optional—you may sprinkle with oatmeal.
  8. Bake in a preheated 375º oven for 30-40 minutes. Remove from cookie sheet and place on a cooling rack.

 

Yield:  1 loaf

Recipe source:  Red Star Yeast

Fudge Puddles

fudge-puddles1

Ingredients
½ cup butter, softened
½ cup creamy peanut butter
½ cup sugar
½ cup packed light brown sugar
1 large egg
½ teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
½ teaspoon salt
 FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
1.    In a large mixing bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla.
2.    In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate the dough, covered for1 hour or until easy to handle.
3.    Preheat oven to 325°. Shape into 1-inch  balls. Place dough balls in greased mini-muffin cups.
4.    Bake 14-16 minutes or until light brown. Remove from the oven and immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle or a mini-tart shaper.
5.    Cool the tarts in the pan for 5 minutes. Remove to wire racks to cool completely.
6.    For the filling, in a microwave, melt chocolate chips; stir until smooth.
7.    Whisk in sweetened condensed milk and vanilla until smooth.
8.    Fill each cookie with filling.  Sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Yield: 3-4 dozen

Honey-Garlic Glazed Meatballs

honey-garlic-glazed-meatballs2Ingredients
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

Directions
1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size