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

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

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

Hot Milk Cake

Hot Milk Cake3

Ingredients
4 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons butter

Directions
1.    In a medium bowl, beat the eggs using a hand mixer.  Add the sugar and vanilla; mix well.
2.    In a small bowl, combine the flour, baking powder, and salt.
3.    Add the dry ingredients to the egg mixture.  Beat until just combined.
4.    In a small saucepan (or microwave), heat the milk and butter until very hot but not boiling.
5.    Slowly pour the milk into the cake batter and stir until thoroughly combined (batter should be smooth, yet thin).
6.    Pour the batter into a greased and floured 9”x13” cake pan.  Bake at 350º for 30-35 minutes.
7.    Frost as desired.

Yield:  12 servings

Lemon Whirligigs with Raspberries

Lemon Whirligigs and RaspberriesIngredients
¾ cup sugar
3 tablespoons cornstarch
¼ teaspoon cinnamon, optional
1/8 teaspoon salt
1 cup water
4 cups (2 pints) raspberries
WHIRLIGIGS
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
1 egg, lightly beaten
2 tablespoons half-and-half
¼ cup sugar
2 tablespoons butter, melted
1 teaspoon lemon zest

Directions
1.    Preheat oven to 400º.
2.    In a small saucepan, combine the sugar, cornstarch, optional cinnamon, salt, and water until smooth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.    Place berries in an ungreased shallow 1 ½-quart baking dish. Pour hot sauce over top.  Bake for 10 minutes.
4.    Meanwhile, for whirligigs, combine the dry ingredients in a bowl; cut in shortening until crumbly.
5.    Combine egg and cream; stir into dry ingredients to form a stiff dough.
6.    On a lightly floured board, gently work the dough into a ball.  Roll into a 12 in. x 6 in. rectangle.
7.    Combine the sugar, butter, and lemon zest; spread over the dough.  Roll up the dough, jelly roll style, starting at a long side.
8.    Cut the roll into 10 pieces; pat each piece slightly to flatten. Place over the hot berry mixture.
9.    Bake for 15 minutes or until whirligigs are golden brown.

Yield:  10 servings

Golden Carrot Rolls

Golden Carrot Rolls2Ingredients

1 package yeast

¼ cup warm water

1 cup mashed, cooked carrots

1 cup warm carrot liquid

¼ cup sugar

1 teaspoon salt

¼ cup soft shortening

1 beaten egg

5 cups all-purpose flour

 

Directions

  1. In a large mixing bowl, dissolve the yeast in warm water.
  2. Stir in the mashed carrots, carrot liquid, sugar, salt, shortening, and egg.
  3. With a hand mixer, beat in 2 cups of flour until smooth. Stir in the remaining flour to form a ball of sticky dough.
  4. On a lightly floured surface, knead the dough until smooth. Form dough into a ball and place it into a greased bowl, greasing the dough by turning it over in the bowl. Cover and let rise in a warm place until double.
  5. Divide dough into 24 pieces. Shape rolls as desired and place on a greased baking sheet or in baking pans. Let rise until double.
  6. Bake at 400º for 20-25 minutes. Remove from the oven and brush with butter.

 

Yield: 2 dozen rolls

Recipe source: The 4-H Friends Cookbook

Coconut Cashew Oatmeal Cookies

Coconut Cashew Oatmeal CookiesIngredients

1 cup unsalted butter, softened

1 cup sugar

½ cup brown sugar

2 large eggs

2 teaspoons coconut extract

2 teaspoons vanilla

2 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups quick cook oatmeal

1 cup shredded coconut

1 cup white chocolate chips

1 ½ cups cashews, chopped

 

Directions

  1. Preaheat oven to 350º.
  2. In a large mixing bowl, combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined.
  3. Add eggs, coconut extract, and vanilla. Beat until well incorporated.
  4. In a separate bowl, combine flour, quick oats, salt, and baking soda. Stir to combine and slowly add into the batter, mixing on low speed until dough starts to form.
  5. Add shredded coconut, chopped cashews, and white chocolate chips. Mix until incorporated.
  6. For each cookie, spoon 3 tablespoons of dough onto a lined baking sheet (these are large cookies).
  7. Bake for 15-18 minutes until cookies start to turn light brown. Remove from the oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool completely.

 

Yield: 2 dozen large cookies