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Rhubarb Butter

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Rhubarb Butter

sweet-tart spread made with rhubarb, apple and honey.
Course Side Dish
Cuisine American
Keyword rhubarb

Ingredients

  • 4 cups rhubarb chopped into pieces about 4 stalks
  • 1 each apple cored and chopped into chunks
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • 1/4 tsp cinnamon 1/4 to 1/2 tsp if desired

Instructions

  • Puree the apple and rhubarg until smooth in a food process or blender,
    NOTE: First attempt at this recipe used raw apple and raw rhubarb. Did not work - needed to cook rhubarb and apple first. Was not able to puree while raw.
  • Pour the mixture into a pot and stir in honey, vanilla and cinnamon
  • Bring to a boil, stirring occasionally. Reduce to simmer and stir every 4 to 5 minutes.
  • Cook for 15-20 minutes until thickened until your liking.
  • Pour into jar and let it cool. Store in the fridge

Mini Morsel Cookies bar cookies

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2 1/4 cups of all-purpose flour
1 tsp baking soda
1 cup (two sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tap vanilla
2 large eggs
1 2/3 cups semi-sweet mini morsels
1 cup chopped nuts – optimal
(if omitting nuts add 1 to 2 TBS all purpose flour)

Preheat oven to 375 degrees.

In a small bowl combine flour, baking soda and salt.

In a large mixing bowl, beat butter, granulated sugar and brown sugar and vanilla until creamy,

Add eggs, one at a time, beating well after each egg. Beat in the flour mixture gradually.

Stir in the chocolate morsels and nuts.

Drop onto ungreased baking sheets by rounded tablespoons. Bake for 9 to 11 minutes or until golden brown

Can also put into a baking pan 9×9 inch and then bake so they can be cut in small squares.

Cool on baking sheets for two minutes and then cool completely.

 

Recipe from the bag of Nestle Toll House Semi-sweet Mini Morsels

Old Fashioned Rhubarb Pie

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Rhubarb Custard Pie on table with red napkin
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Old Fashioned Rhubarb Pie

Classic Custard Style
Course Dessert
Cuisine American
Keyword rhubarb
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • unbaked 9 inch pie crust deep dish shell
  • 3 cups chopped rhubarb
  • 1 1/4 cups sugar adjust up or down to preferred sweetness
  • 3 eggs
  • 1 cup heavy whipping cream
  • 3 tbsp flour
  • 1/2 tsp salt

Instructions

  • Preheat oven to 375 degrees F
  • Mix the rhubarb and sugar together. Spread in the unbaked pie shell and set aside
  • Whisk together the effs, cream, flour and salt. Pour over the rhubarb in the pie pan
  • Bake at 375 degrees for 50-55 minutes or until filling is set.
  • Cool completely before slicing. Serve with whipped cream or vanilla ice cream
  • NOTE: depending if using frozen pie shell the filling may overflow or need to use a overflow small pie plate. Depends on how much rhubarb as well. I use the deep dish frozen shells.

Peanut Blossoms – Hershey’s

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Hersheys Kiss Recipes

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Hersey's Peanut Blossoms

Hershey's Kisses Milk Chocolate Peanut Butter base
Servings 4 dozen

Ingredients

  • 48 kisses Milk Chocolate Kisses candy (Hershey's)
  • 1/2 cup shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 1/4 cup granulated sugar for decoration

Instructions

  • 1. Heat oven to 375 degrees F. Remove wrappers from candy kisses
  • 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk, and vanilla. Beat well. Stir together the flour, baking soda, and salt. Gradually beat into peanut butter mixture.
  • 3. Shape dough into 1 inch balls. Roll in granulated sugar; placd on ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookies will crack around the edges. Remove from cookie sheet to wire rack. Cool completely.
    About 3 dozen cookies.

This recipe from Hershey’s Calendar 2003

Scalloped Sweet Corn Casserole

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Ingredients

  • 4 teaspoons cornstarch
  • 2/3 cup water
  • 1/4 cup butter, cubed
  • 3 cups fresh or frozen corn
  • 1 can (5 ounces) evaporated milk
  • 3/4 teaspoon plus 1-1/2 teaspoons sugar, divided
  • 1/2 teaspoon plus 3/4 teaspoon salt, divided
  • 3 large eggs
  • 3/4 cup 2% milk
  • 1/4 teaspoon pepper
  • 3 cups cubed bread
  • 1 small onion, chopped
  • 1 cup Rice Krispies, slightly crushed
  • 3 tablespoons butter,

Directions

  1. Preheat oven to 350°. In a small bowl, mix cornstarch and water until smooth. In a large saucepan, heat butter over medium heat. Stir in corn, evaporated milk, 3/4 teaspoon sugar and 1/2 teaspoon salt; bring just to a boil. Stir in cornstarch mixture; return to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened; cool slightly.
  2. In a large bowl, whisk eggs, milk, pepper and the remaining sugar and salt until blended. Stir in bread, onion and corn mixture. Transfer to a greased 8-in. square or 1-1/2-qt. baking dish.
  3. Bake, uncovered, 40 minutes. In a small bowl, toss Rice Krispies with melted butter; sprinkle over casserole. Bake 10-15 minutes longer or until golden brown.

https://www.tasteofhome.com/recipes/scalloped-sweet-corn-casserole/

Easy as Pie – FAll Pie Punches

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I purchased from William Sonoma the Fall Pie Punches to add a little decoration flare to some of the pies that I made. Set of six for $19.95 in 2020.

Attaching scan of what the fall punches look like in the different leaf patterns.

https://crossfieldcollection.com/recipe/wp-content/uploads/2021/11/2020-Easy-as-Pie-Fall-pie-punches.pdf

Molasses Oatmeal Bread

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Molasses Oatmeal Bread

Yeast bread that I make to go along with baked beans. One of my favorite Yeast bread recipes.
Prep Time 0 minutes
Cook Time 45 minutes
Servings 2 loaves
Author Serena

Ingredients

  • 2 packages dry yeast
  • 1/2 cup water warm water check temp to be sure not too hot
  • 1 cup scalded whole milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tbsp shortening
  • 1/3 cup light molasses
  • 4 1/2 cups all purpose flour
  • 1 1/2 cups quick rolled oats

Notes

Soften yeast in warm water. 
Pour scalded milk over sugar, salt, shortening, and molasses. Cool to lukewarm.
Stir in 1 cup of the flour. 
Add softened yeast and oats. 
Stir in enough of remaining flour to make a soft dough. 
Turn out on a floured board and knead for about 10 minutes or until dough springs back when pressed. 
Place in a greased bowl and brush with melted shortening.
Cover and let rise until double in size. About one hour. 
Punch down, cover and let rest for 10 minutes. 
Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2.  Brush with shortening. 
Cover and let rise until double in size (about 45 minutes)
Makes two loaves
Bake at 350 degrees for about 45 minutes until golden brown. 
Original recipe came from "ALL TIME ANY TIME TIME"  booklet from Quaker Oats.