Rhubarb Pie

Rhubarb Pie

I inherited a rhubarb plant in the garden of my new home.  So fairly common recipe tweaking in progress. Fresh rhubarb contains a lot of water so I'm still working on getting the right amount of thickeners (cornstarch and flour) for this. It's also important to let it cool completely so that the pie filling sets up well.

6-7 cups rhubarb - cut into small pieces (1 inch)
1.5 cups white sugar
1/4 cup cornstarch
1/4 cup flour (optional)
1/4 teaspoon salt
1 tablespoon lemon juice

Mix all of the above in a large bowl.  Add a teaspoon or two of butter or margarine to the top surface of the pie crust after putting it into a greased pie plate.  Add the filling and then a top crust.  Put in the freezer for approximately 30 minutes.  Remove.  Egg or milk wash the top crust and sprinkle liberally with white or coarse sugar. Bake at 375 F for 60-70 minutes.  Allow to cool thoroughly before serving.

Jacky's Beef Stew

Our friend made this for us recently. It's just good old wholesome yummy food that's easy to make and great in the lunch box the next day!

1 ½ lbs of cubed beef stew meat
½ cup of flour
1 ½ teaspoon of salt
½ teaspoon of pepper
1 teaspoon of thyme
1 teaspoon of oregano
1 teaspoon of basil
3 ½ cups of beef broth
 ¼ cup of vegetable oil
1 onion –chopped

Potatoes, carrots, celery- I just put however much I like of each ie. two stalks of celery with the tops on, 3-4 potatoes (but again, depends on the size), and maybe a half cup chopped carrots (I really should measure!) I also throw about a half a cup of frozen peas in near the end, but you can add/take away anything you like from the recipe.

Put flour, salt and pepper into a large bowl. Put the meat in the bowl and thoroughly coat with the flour mixture, then lightly brown it in the frying pan.

Place browned meat into large pot, add the beef broth.

Combine the remaining flour from the bowl with the chopped onion in the frying pan that you browned the meat in. After the onions are cooked, add the flour and onion mixture to the large pot. Add the spices. Add all of the vegetables. 

Simmer for several hours in the pot on the stove OR put in all in the crock pot for approx. 4-5 hours and the meat will be nice and tender.

Doug's Mushroom and Onion Baked Fish

Saute chunks of mushrooms and onions in a margarine.
Add a light seasoning of either Lawry's seasoning spice or Montreal Steak Spice (don't overdo it with spices or it will overpower it).

In a large oven ready pot add 2 tablespoons of water or juice from a can of corn (for steam).
Cut skinned fish fillets of into palm sized chunks, add to pan, cover with mushrooms and onions.
Bake at 350 F till fish flakes easily (~20 minutes).

Grandma Duench's Sugar Cookies

Sugar Cookies (Decorations by Liam)

These cookies were always a lot of fun to make, decorate and eat at Christmastime when I was a kid.

2 eggs
2/3 cup white sugar
2/3 cup Crisco shortening
2 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. vanilla extract

Mix together, chill dough in refrigerator, roll out and cut into shapes with cookie cutters. Bake at 350 F for 8 - 10 minutes on a greased cookie sheet.

Icing:
1/2 cup butter
1 tsp. vanilla extract
4 cups icing sugar
1/4 cup milk

Divide up icing and add food coloring in your favorite festive colors.  Ice cookies and add all sorts of decorative combinations (sprinkles, candied cherries, Smarties or M&M's etc.).

Baked Sweet Potato Fries

Baked Sweet Potatoes

Sweet potatoes, peeled (or not) and cut into fries 1/2 to 3/4 inch thick.
(Note if you wash them - DRY THEM THOROUGHLY with paper towels)
Olive oil
Salt and Pepper

Preheat oven to 450 F. On a baking sheet spread out the cut potatoes, sprinkle with salt and pepper, drizzle with oil olive, mix. Cover with enough oil for the sweet potatoes to be glossy but not dripping with oil. Space evenly on the baking sheet (if they are close together they will be soggy). Bake for ~ 15 minutes then flip them over and bake for another 10 minutes.

Great Aunt Marie's Christmas Pudding

Christmas Pudding

Carrot pudding is kind of like fruitcake, you either hate it or can't get enough of it. I fall squarely on the side of can't get enough of it. If you do as well this recipe handed down from my wonderful Great Aunt Marie Ainsworth is the best that I've had. It takes a while to prepare but it most definitely worth it.

PUDDING
1 1/2 cups flour
1 cup brown sugar
1 cup Crisco (or beef suet)
2 cups raisins
1/2 to 1 cup chopped green or red candied cherries (or a mix of the two)
1 cup grated carrots
1 cup grated potatoes
1 cup grated apple
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves (powder or ground)

Mix Crisco and dry ingredients together (including baking soda and spices). Mix in vegetables and fruit.

Put in jars or greased bowl.  Cover twice with wax paper, tie it in place, then cover with this with aluminum foil.

Place a wash cloth in the bottom of a large pot and place the jars or bowl on top. Add water to almost the top of the jars or bowl and boil for 3 1/2 hours - adding water as needed.  DO NOT LET IT BOIL DRY!

SAUCE
Mix 1 cup brown sugar with 2 tablespoons butter or margarine (melted). Add in 2 cups boiling water. Mix in 2 tablespoons of cornstarch with a small amount of water, add into sugar mixture and stir to thicken. Add 1 tablespoon of vanilla or rum extract to flavor.

Glazed Carrots

There are three main rules when it comes to making good cooked carrots. In no particular order they are:
1) Do not overcook the carrots.
2) Do not overcook the carrots.
3) Do, not, overcook, the carrots! (Said in your best Captain Kirk imitation)

Glazed Carrots

Wash, cut carrots in your preferred style, place in water in a pot, bring to a boil, lower heat to simmer. In five minutes (or less if you've cut them very small), remove one and taste. Repeat every 2 minutes or so until desired taste and texture is obtained. It bares repeating, for best results - do not overcook the carrots (I'm sensing a trend here).  Drain.  Add equal amounts butter or margarine and brown sugar (about 2 tablespoons each for 3-4 cups of carrots). Stir. Salt and pepper to taste. Serve. And please try to remember, do not overcook the carrots.

Chocolate Cake

Chocolate Cake

3 cups all-purpose flour
2 cups white sugar
2/3 cup cocoa powder
2 teaspoon baking soda
1/2 teaspoon salt
2 cups cooled brewed coffee (or water)
1 cup vegetable oil
2 teaspoon vanilla
3 tablespoons vinegar

Pre-heat oven to 350° F. Whisk flour, sugar, cocoa powder, baking soda and salt in a large bowl.  Whisk in coffee, oil, vanilla and vinegar. Pour into 2 - 9 inch round cake pans (lined with baking paper) - bake for 25 to 30 minutes; or 3 x 9 inch cake pan (lined with baking paper) - bake for 30-35 minutes; or 24 lined muffin cups - bake for 18 - 20 minutes.

Cool in refrigerator for about an hour, then apply frosting/icing.

Shiny Chocolate Icing

3/4 cup white sugar
1 tablespoon margarine
1 tablespoon cocoa
1 teaspoon vanilla
2 tablespoon cornstarch
1 cup hot water

Mix sugar, cocoa and cornstarch in saucepan. Add hot water and bring to a boil on medium heat.  Remove from heat and add margarine and vanilla.  Cool completely before frosting.  (Double this recipe for a two layer cake).

Buttery Chocolate Icing

A nice creamy chocolate icing...

1 cup soft butter
1/3 cup whipping cream
2 teaspoon vanilla
2 1/2 cups icing sugar
4 ounces melted unsweetened chocolate (cooled yet still liquid)

Beat butter until fluffy and light, beat in icing sugar then the cream and vanilla, then chocolate.

Cranberry-Orange Pork Tenderloin

Cranberry-Orange Pork Tenderloin

2 (1 lb) pork tenderloins

1 teaspoon garlic salt

3/4 teaspoon dried thyme

1 cup whole berry cranberry sauce

1/3 cup orange marmalade

4 teaspoons vinegar

1 large green onion – thinly sliced

1 1/2 teaspoon grated orange peel

1/4 teaspoon salt

Preheat Oven to 400 F

Roast

Sprinkle garlic and thyme over tenderloins, place in shallow pan and roast for 35 minutes to 1 hour (depending on size of tenderloin) until thermometer reads 160 F.  Brush on a small amount of the sauce 10 minutes before it is done. Wrap in aluminum foil and let stand for 5 minutes.

Sauce

In a saucepan sauté the green onions in a very small amount of olive oil or margarine for a minute or so. Add cranberry sauce, marmalade, salt, vinegar and orange peel, heat until warm. Serve with the roast.

Cranberry Chocolate/Cinnamon Nut Bars

Mix up the taste by changing the type of chips you use (dark chocolate, semi sweet chocolate or cinnamon baking chips). 

Crust

2 cups all-purpose flour

1 1/2 cup white sugar

3/4 cup softened butter or margarine

Combine all ingredients until crumbly. Press in greased 13” x 9” pan. Bake at 350 F for 15 minutes.

Topping

4 eggs

1 cup white sugar

1 cup corn syrup

1/4 cup melted butter or margarine

1 cup chocolate chips or cinnamon baking chips or semi-sweet chocolate chips

1 cup dried cranberries

3/4 cup chipped pecans or walnuts

Beat eggs, sugar, corn syrup and butter (margarine). Stir in chips, cranberries and nuts.  Pour over crust and bake at 350 F for 30-35 minutes until set. Cool and cut into bars.

Whiskey Sours

Whiskey Sour

Ok, maybe more of a favorite of mine than Gramma's. Although I'll see if I can persuade her to try one...

Scale accordingly to how much you feel like imbibing.

1 part whiskey - I tried a few different types - Jameson Irish Whiskey is my favorite so far. You can also experiment with the amount of whiskey - again depending on taste. I've seen recipes up to 2 parts whiskey per 1 part of the other ingredients.
1 part freshly squeezed lemon juice
1 part simple syrup (or slightly less if you prefer it more sour/less sweet) - see below for preparation

You can shake this over ice and serve or just stir and pour over ice if you prefer it "on the rocks". Garnish with a Maraschino cherry and/or a lemon slice.

Simple Syrup
Add 1 part white sugar to 1 part water in a pot, bring to a boil stirring frequently until the sugar is dissolved. Remove from heat and allow to cool before use.  Store covered in refrigerator.

Fruit Oatmeal Crisp

Blueberry and strawberry oatmeal crisp

An oatmeal crisp recipe that works well with a variety of fruit. 

1 cup brown sugar
1 cup rolled oats
1 cup flour
1/2 cup melted margarine or butter
2 teaspoons cinnamon

1/3-1/2 cup white sugar
3 cups of fruit of your choice including: apples, blueberries, strawberries etc. 

(if fruit is frozen, drain juice, add a small amount of cornstarch and/or flour to thicken)

Combine brown sugar, oats, flour and melted margarine or butter into a crumble. Place half of crumble mixture into a buttered pan. Spread the fruit evenly over crumb mixture.  In a separate bowl mix the cinnamon and white sugar. Sprinkle with most of the white sugar/cinnamon mixture and then top with the remaining crumb mixture. Sprinkle the remaining sugar/cinnamon mixture on the top. 

Bake at 350 F for 40 to 45 minutes or until golden brown.

BBQ Roasted Mushrooms

Had these on a recent fishing trip - fantastic.  This is the general recipe, about 1 medium sized onion to 16 oz of mushrooms works well - scale as needed.

Mushrooms (cut in large chucks) (Crimini are quite good, white mushrooms will also work nicely)
Onion (chopped to bite size portions)
Montreal Steak Spice (a fairly liberal covering)
Pepper (a few shakes)
Butter or Margarine (1 heaping tablespoon)

Mix ingredients and place in an aluminum tray, cover tightly with aluminum foil and roast over medium heat on the BBQ for about 45 minutes.

Roasted mushrooms etc.

Blueberry Crumble Pie

A nice twist on classic blueberry pie.

Blueberry Crumble Pie

Filling:
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
6 cups blueberries (if frozen add a bit of flour or more cornstarch to the mix to thicken the juice, if there is a lot of juice with the berries, drain before mixing in the ingredients).  You can mix up the fruit in this to whatever works for you, for example 4 cups strawberries with 2 cups sliced apple works beautifully (see image below).
1 tablespoon fresh lemon juice
Mix and place in pie shell (see pastry recipe)

Crumble:
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup margarine
Mix into a crumble and add to the top of the filling:
Bake at 450 F for 15 minutes than reduce to 350 F for approximately 50 minutes or until done.

Strawberry Apple Crumble Pie

Pie Crust

This recipe will make enough pie crust for top and bottom crusts. 

2 cups all-purpose flour
3/4 tsp salt
1 cup Crisco Shortening
2 tbsp cold water
1 tbsp vinegar (mix together with the water)
1 egg

Combine flour, salt Crisco. Mix until small pea size balls form. Add liquid mixture - combine and shape into two balls. Refrigerate for 30 minutes.  Remove and roll out for crust.  Remember to grease pan or spray it with Pam so it doesn't stick. 

Pork Roast with Tangy Sauce

Roast Pork with Tangy Sauce

1/2 tsp salt
1/2 tsp garlic powder
2 1/2 tsp chilli powder
1 boneless pork loin roast
1 cup apple jelly (or you can also use apple butter)
1 cup ketchup
2 tbsp vinegar

Combine salt, garlic salt and 1/2 tsp chilli powder and rub onto pork roast
Roast on a rack in a shallow roasting pan at 325 F for approximately 2 hours (when done meat thermometer should read 170F - time will vary with roast size)
In a saucepan add jelly, ketchup, vinegar and 2 tsp chilli powder. Bring to a boil then reduce heat to a simmer for 2 minutes.
About 15 minutes before the roast is done brush the roast with the jelly sauce mixture. When roast is finished, remove from oven and let roast stand for about 10 minutes.  Mix 1/2 cup of the pan drippings with the jelly mixture sauce and serve with the roast.

Beef Stew

If you need something to stick to your ribs (although do any of us really need that), stew is a good choice. Amounts of each ingredient are really up to you. Start with some stewing beef cut into cubes. Shake beef in a bag with some flour.  Brown the beef in a frying pan and add it to a large pot. Add a tin of canned tomatoes and/or beef broth (I prefer beef broth to tomatoes). Add chopped celery, carrots, onion, mushrooms (other veggies can go in as you like, hold off on the potatoes till later). Simmer on stove for at least 4 hours, more time is better.  Add potatoes (cubed) 1 hour before serving. Salt and pepper to taste. Thicken with a small amount of flour.

Beef Stew

Microwave Bread and Butter Pickles

6 cup sliced cucumbers (skin on)
1 large onion sliced

Mix 2 cups white sugar
1 1/2 cups white vinegar
1 tsp pickling salt
1 tsp mustard seed
1/4 tsp turmeric

Pour over cucumbers and onions in a large pyrex dish, microwave 15 minutes on high, stir halfway through.  Bottle in hot, sterilized jars.  Let cool.