Showing posts with label Mom's Favorite. Show all posts
Showing posts with label Mom's Favorite. Show all posts
Tuesday, March 5, 2013
Tuesday, October 30, 2012
Tuesday, October 23, 2012
Pumpkin Cookie Bars
From mom's kitchen to Chelle's kitchen...
Pumpkin Cookie Bars
1 c. flour
1/2 c. quick oats
1/2 c. firmly packed brown sugar
1/4 c. chopped nuts
1 3/4 tsp. cinnamon
1/2 c. melted butter
1 c. pumpkin
3/4 c. evaporated milk
1 egg, slightly beaten
1/3 c. sugar
1/2 tsp. allspice
1/4 tsp. salt
Combine flour, oats, brown sugar, nuts & 1 tsp. cinnamon. Add butter. Mix until crumbly. Press into bottom of 13x9 pan. Bake at 350 for 20-25 minutes. Remove from oven. Reduce temp to 325. Combine remaining ingredients. Pour over crust. Bake at 325 for 25-30 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Topping
1 - 8 oz package cream cheese, softened
1/4 c. orange marmalade
Beat together until fluffy & well blended. Spread over cooled bars. Garnish with chopped nuts. Cut into 32 bars and serve.
Note from mom: Chelle, Here's your favorite one. I love you, mom...
Pumpkin Cookie Bars
1 c. flour
1/2 c. quick oats
1/2 c. firmly packed brown sugar
1/4 c. chopped nuts
1 3/4 tsp. cinnamon
1/2 c. melted butter
1 c. pumpkin
3/4 c. evaporated milk
1 egg, slightly beaten
1/3 c. sugar
1/2 tsp. allspice
1/4 tsp. salt
Combine flour, oats, brown sugar, nuts & 1 tsp. cinnamon. Add butter. Mix until crumbly. Press into bottom of 13x9 pan. Bake at 350 for 20-25 minutes. Remove from oven. Reduce temp to 325. Combine remaining ingredients. Pour over crust. Bake at 325 for 25-30 minutes or until toothpick inserted in center comes out clean.
Cream Cheese Topping
1 - 8 oz package cream cheese, softened
1/4 c. orange marmalade
Beat together until fluffy & well blended. Spread over cooled bars. Garnish with chopped nuts. Cut into 32 bars and serve.
Note from mom: Chelle, Here's your favorite one. I love you, mom...
Green Bean Casserole
We double or triple this as needed. (It's just the traditional Campbell's recipe, but having it on here means I won't have to hunt down the little piece of paper when Thanksgiving rolls around. Woot! Woot!)
Green Bean Casserole
1 can (10 3/4 oz) cream of mushroom soup
1/2 c. milk
1 tsp. soy sauce
dash pepper
4 cups cooked cut green beans (we use canned)
1 1/3 c. French fried onions
Mix soup, milk, soy, pepper, beans and 2/3 c. onions in 1 1/2 quart casserole. Bake at 350 for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 minutes. Serves 6.
Green Bean Casserole
1 can (10 3/4 oz) cream of mushroom soup
1/2 c. milk
1 tsp. soy sauce
dash pepper
4 cups cooked cut green beans (we use canned)
1 1/3 c. French fried onions
Mix soup, milk, soy, pepper, beans and 2/3 c. onions in 1 1/2 quart casserole. Bake at 350 for 25 minutes or until hot. Sprinkle with remaining onions. Bake 5 minutes. Serves 6.
Pannekoeken
PANNEKOEKEN
2 large eggs
1/2 cup flour
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
Double this recipe for two.
Preheat oven to 425 degrees. Beat eggs in a large mixing bowl. Add flour and mix until well blended. Add the milk about half at a time. Stir. Next, add the melted butter. The butter should not be hot or it will turn lumpy in the mixture. Be sure to cool the butter slightly before adding. Add the salt and blend it in well.
Grease a 12-inch (oven safe skillet or pan)...a large pie pan will do. You can also use muffin tins for smaller ones. Kids love that size. Pour the mixture into the pan or fill the tins about half full. Place into the oven and bake about 20 minutes or until pancakes are golden brown and puffy. Pancakes will fall slightly once taken out of the oven. Put your favorite toppings on and enjoy.
Cool for a minute or two and eat. YUM!
Note from mom: I cut any leftovers up and store in a plastic bag. They do not last long. I like them as a snack (even cold) with no toppings...dipped in my tea or coffee. I say give me Pannekoeken...give me liberty.
2 large eggs
1/2 cup flour
1/2 cup milk
2 tablespoons butter, melted
1/4 teaspoon salt
Double this recipe for two.
Preheat oven to 425 degrees. Beat eggs in a large mixing bowl. Add flour and mix until well blended. Add the milk about half at a time. Stir. Next, add the melted butter. The butter should not be hot or it will turn lumpy in the mixture. Be sure to cool the butter slightly before adding. Add the salt and blend it in well.
Grease a 12-inch (oven safe skillet or pan)...a large pie pan will do. You can also use muffin tins for smaller ones. Kids love that size. Pour the mixture into the pan or fill the tins about half full. Place into the oven and bake about 20 minutes or until pancakes are golden brown and puffy. Pancakes will fall slightly once taken out of the oven. Put your favorite toppings on and enjoy.
Cool for a minute or two and eat. YUM!
Note from mom: I cut any leftovers up and store in a plastic bag. They do not last long. I like them as a snack (even cold) with no toppings...dipped in my tea or coffee. I say give me Pannekoeken...give me liberty.
Tequila Chicken Wings
Tequila Chicken Wings
4 lb Chicken wings
1/2 c Tequila
1/2 c Lemon or lime juice
4 TB. Chili powder
1 tsp. Cayenne pepper
1 tsp. Salt
1/2 TB. Fresh ground pepper
1 c. Cooking oil
Combine all ingredients together and add wings. Refrigerate overnight. Cook on the grill for about 15-20 minutes, basting occasionally. Serve with your favorite salsa or cheese dip. Or the dips I've recommended.
Note from mom: Here is a recipe that I found on the web that I use. I love it. If you love wings for an appetizer or even for a meal give these a try. I like to have Blue cheese dressing for a dip. But they are perfectly tasty alone. They are great when the dipping choice is a Sweet Poppy Seed salad dressing. I bet a cucumber dip would be mighty tasty and add a bit of cool.
4 lb Chicken wings
1/2 c Tequila
1/2 c Lemon or lime juice
4 TB. Chili powder
1 tsp. Cayenne pepper
1 tsp. Salt
1/2 TB. Fresh ground pepper
1 c. Cooking oil
Combine all ingredients together and add wings. Refrigerate overnight. Cook on the grill for about 15-20 minutes, basting occasionally. Serve with your favorite salsa or cheese dip. Or the dips I've recommended.
Note from mom: Here is a recipe that I found on the web that I use. I love it. If you love wings for an appetizer or even for a meal give these a try. I like to have Blue cheese dressing for a dip. But they are perfectly tasty alone. They are great when the dipping choice is a Sweet Poppy Seed salad dressing. I bet a cucumber dip would be mighty tasty and add a bit of cool.
Monday, October 22, 2012
Apple Crisp
Apple Crisp
6-8 apples (peel, core & slice)
2 Tb. flour
2/3 c. sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Mix together. and place in pie pan or similar pan.
topping:
1 1/2 c.brown sugar
1 c. flour
1 c. oatmeal
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
2/3 c. soft butter
Mix topping ingredients together and put on top of apples. Bake at 350 for 35-45 minutes until apples are tender.
6-8 apples (peel, core & slice)
2 Tb. flour
2/3 c. sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
Mix together. and place in pie pan or similar pan.
topping:
1 1/2 c.brown sugar
1 c. flour
1 c. oatmeal
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
2/3 c. soft butter
Mix topping ingredients together and put on top of apples. Bake at 350 for 35-45 minutes until apples are tender.
Cranberry & Orange Macaroon Cookies
Cranberry & Orange Macaroon Cookies
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.
Recipe Summary: Difficulty: Easy; Prep Time: 5 minutes; Inactive Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: about 24 cookies
Mom's Note: These are a must try from the "12 Days of Christmas" recipes. Hot tea or coffee and a plate of these. A good book and a quilt. Now that is a great Holiday thought. Cranberry and orange add a yuletide note to these wheat-free classics.
2/3 cup sugar
2 large egg whites, lightly beaten
1/2 cup dried cranberries, finely chopped
Finely grated zest of 1 orange
2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
3 cups (about 8 ounces) finely shredded unsweetened coconut
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
Store macaroons in a tightly sealed container for up to a week.
Recipe Summary: Difficulty: Easy; Prep Time: 5 minutes; Inactive Prep Time: 30 minutes; Cook Time: 20 minutes; Yield: about 24 cookies
Mom's Note: These are a must try from the "12 Days of Christmas" recipes. Hot tea or coffee and a plate of these. A good book and a quilt. Now that is a great Holiday thought. Cranberry and orange add a yuletide note to these wheat-free classics.
Bit of Heaven Cake
Directions and Notes are from mom:
Bit of Heaven Cake
1 box cake mix (white or yellow)13"x 9" baking pan
1 large container cool whip
1 large can crushed pineapple (juice & all)
1 large box vanilla pudding mix (the quick mix one)
2 cups coconut
Hershey's chocolate syrup (optional)
nuts crushed for the top (optional)
You will also need eggs, milk & oil for the cake and pudding mixes.
Prepare and bake cake per box instructions. While cake bakes mix and chill the pudding.
Cool baked cake in it's pan till chilled. Poke several holes with a large tine fork throughout the top of the cake. Open and pore the entire can of crushed pineapple over the top of cake. Next: spread the pudding over the pineapple. Next: spread the cool whip over the top of the pudding...finally top with the coconut and drizzle the chocolate syrup over all. Just a tad. Too much chocolate will over-power it. Put in the refrigerator and serve chilled.
Mom's note: I also vary this recipe and I call it "Lemon Heaven" I love lemon.
I use a lemon cake and lemon pie filling in the stead of the yellow or white cake and the vanilla pudding and I OMIT the chocolate. I still use the large can of crushed pineapple. I add lemon and orange zest to the coconut and I like the coconut toasted. Makes me think of meringue...Just pour the coconut on a cookie sheet spray lightly with pam and pop in the oven at 400 degrees till it's toasted. Check often since oven temps vary. When browned and cooled toss lightly with the lemon and orange zest. A bit sweet ad a bit tangy.
"Black Forest Heaven Cake"I have also done this with chocolate cake. Poke the holes..then top with cherry pie filling or canned cherries (juice and all)..top with chocolate pudding..cool whip and shredded chocolate mixed with the coconut tops it all. I prefer the Lemon...but people have gobbled all of them up with lots of compliments.
One can really play with this recipe. Use a white cake with the pineapple, pistachio pudding, and sprinkle the red sugar crystals over the cool whip & coconut...add a few small green leaf mint candies and cherries to make a festive Christmas look. Quick, easy and tasty. Winners every time.
Bit of Heaven Cake
1 box cake mix (white or yellow)13"x 9" baking pan
1 large container cool whip
1 large can crushed pineapple (juice & all)
1 large box vanilla pudding mix (the quick mix one)
2 cups coconut
Hershey's chocolate syrup (optional)
nuts crushed for the top (optional)
You will also need eggs, milk & oil for the cake and pudding mixes.
Prepare and bake cake per box instructions. While cake bakes mix and chill the pudding.
Cool baked cake in it's pan till chilled. Poke several holes with a large tine fork throughout the top of the cake. Open and pore the entire can of crushed pineapple over the top of cake. Next: spread the pudding over the pineapple. Next: spread the cool whip over the top of the pudding...finally top with the coconut and drizzle the chocolate syrup over all. Just a tad. Too much chocolate will over-power it. Put in the refrigerator and serve chilled.
Mom's note: I also vary this recipe and I call it "Lemon Heaven" I love lemon.
I use a lemon cake and lemon pie filling in the stead of the yellow or white cake and the vanilla pudding and I OMIT the chocolate. I still use the large can of crushed pineapple. I add lemon and orange zest to the coconut and I like the coconut toasted. Makes me think of meringue...Just pour the coconut on a cookie sheet spray lightly with pam and pop in the oven at 400 degrees till it's toasted. Check often since oven temps vary. When browned and cooled toss lightly with the lemon and orange zest. A bit sweet ad a bit tangy.
"Black Forest Heaven Cake"I have also done this with chocolate cake. Poke the holes..then top with cherry pie filling or canned cherries (juice and all)..top with chocolate pudding..cool whip and shredded chocolate mixed with the coconut tops it all. I prefer the Lemon...but people have gobbled all of them up with lots of compliments.
One can really play with this recipe. Use a white cake with the pineapple, pistachio pudding, and sprinkle the red sugar crystals over the cool whip & coconut...add a few small green leaf mint candies and cherries to make a festive Christmas look. Quick, easy and tasty. Winners every time.
Baby Jesus Cake
I remember mom asking me to make this at least once a year. A family favorite indeed.
Baby Jesus Cake
Here's how she tells it:
This is so inexpensive, simple and quick. The kids always love it.
Bake or buy an Angel-food cake
Frost entire cake with mountains of cool whip. Center frosted too.
Then fill the center with a mix of berries.
Drizzle with strawberry glaze and (thawed) frozen strawberries.
Sprinkle a few slivered almonds on top.
Let each person choose if they want a drizzle of chocolate over all. It's hard to believe..but some people do not enjoy chocolate.
Finally with forks in hand, gather together, and sing "Happy Birthday" to Baby Jesus.
Mom's Cowboy Calico Beans
Mom's Cowboy Calico Beans
1-2 lb. hamburger
1/2 lb. slab bacon
1 large diced green pepper
2-3 stalks celery…diced
8 oz. can mushrooms drained or 8 oz. fresh
mushrooms (chopped)
1 onion, chopped
24 oz. can Bushes baked beans
15 oz. can kidney beans, drained
15 oz. can butter beans, drained
2 can’s pinto beans, drained
1 c. catsup
1 c. brown sugar
1 tbsp. vinegar
2 tbsp. dry mustard
1 onion, chopped
24 oz. can Bushes baked beans
15 oz. can kidney beans, drained
15 oz. can butter beans, drained
2 can’s pinto beans, drained
1 c. catsup
1 c. brown sugar
1 tbsp. vinegar
2 tbsp. dry mustard
2 can’s pork & beans
1 can ro-tel diced tomato with green chilies
2 tbsp. dark molasses
Brown and drain hamburger. Slice bacon into bite
sized pieces; brown and drain. Sauté onion and green pepper, celery and
mushrooms in bacon grease. Combine meat, sautéed onions & veggies and beans
in large casserole. Blend all other ingredients to make sauce. Pour over
bean/meat mixture. Cover and cook 1 hour at 350 degrees. Cut through to serve.
Mom's note: Some people like BBQ sauce added to the mix. I
don’t. Also I have had this with small weenies chopped or polish sausage,
ground turkey or ground pork would also work.
I’d get 2 lbs. of the 80-84% hamburger. The 93%
doesn’t have as much flavor.
Rosettes
Rosettes
2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.
2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla
Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels. Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.
Ooey-Gooey Peanut Butter-Chocolate Brownies
And a family favorite...do not make these unless you have somewhere to take them. They are addicting. I have been known to nibble half the pan away.
Ooey-Gooey Peanut Butter-Chocolate Brownies
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176(25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g Cooking Light, SEPTEMBER 2000
Ooey-Gooey Peanut Butter-Chocolate Brownies
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Yield: 2 dozen (serving size: 1 brownie)
CALORIES 176(25% from fat); FAT 5g (sat 2.1g,mono 1.6g,poly 1.1g); PROTEIN 2.6g; CHOLESTEROL 6mg; CALCIUM 30mg; SODIUM 212mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 29.9g Cooking Light, SEPTEMBER 2000
Bran Refrigerator Muffins
A recipe mom passed along for me and Holly to make for quick breakfasts.
Bran Refrigerator Muffins
3 cups all-bran cereal such as All Bran or Bran Buds
1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
Preheat the oven to 400 degrees.
1. In a medium bowl, add the cereal and raisins and then the very hot water. Stir in the melted butter. Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
4. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool. Freeze any leftovers.
Makes about 18 large muffins. Store batter in fridge for up to 3 weeks.
Do not stir the mix when making a new batch. Just scoop it out with a small cup or a large spoon and drop the mix in the muffin cups. Cover the mix and put back in the fridge until the next use. I use an empty 5 quart ice cream bucket to keep my mix in. Nice tight lid keeps it fresh.
Bran Refrigerator Muffins
3 cups all-bran cereal such as All Bran or Bran Buds
1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt
Preheat the oven to 400 degrees.
1. In a medium bowl, add the cereal and raisins and then the very hot water. Stir in the melted butter. Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
4. Make a crater in the dry ingredients. Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full. Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done. Let them sit in the tins for several minutes and then remove them to wire racks to cool. Freeze any leftovers.
Makes about 18 large muffins. Store batter in fridge for up to 3 weeks.
Do not stir the mix when making a new batch. Just scoop it out with a small cup or a large spoon and drop the mix in the muffin cups. Cover the mix and put back in the fridge until the next use. I use an empty 5 quart ice cream bucket to keep my mix in. Nice tight lid keeps it fresh.
Rhubarb Torte
A delicious dessert from Grandma B. It is well worth the time it takes to prepare it.
Rhubarb Torte
1st layer:
2 cups flour
1/2 cup margarine
1/2 cup butter
2 tbsp sugar
Mix all ingredients together and spread into a 9x13 pan. Bake 350° for 10 min.
Then mix 2nd layer:
6 egg yolks
1 cup cream or half and half
2 cups sugar
1/2 tsp salt
4 tbsp flour
5 cups rhubarb cut up
Spread this mixture over the above and bake 40 to 45 min. at 350°
3rd layer (meringue)
6 egg whites
8 tbsp sugar
2 tsp vanilla
Beat egg whites until stiff. Add sugar, 2 tablespoons at a time, beating after each addition. Add vanilla and put the meringue over the baked rhubarb. Sprinkle with coconut and return to oven to brown lightly, about 10 min at 350°.
Rhubarb Torte
1st layer:
2 cups flour
1/2 cup margarine
1/2 cup butter
2 tbsp sugar
Mix all ingredients together and spread into a 9x13 pan. Bake 350° for 10 min.
Then mix 2nd layer:
6 egg yolks
1 cup cream or half and half
2 cups sugar
1/2 tsp salt
4 tbsp flour
5 cups rhubarb cut up
Spread this mixture over the above and bake 40 to 45 min. at 350°
3rd layer (meringue)
6 egg whites
8 tbsp sugar
2 tsp vanilla
Beat egg whites until stiff. Add sugar, 2 tablespoons at a time, beating after each addition. Add vanilla and put the meringue over the baked rhubarb. Sprinkle with coconut and return to oven to brown lightly, about 10 min at 350°.
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