A wonderful way to use rhubarb in the spring and summer, although any time since rhubarb and be frozen. This recipe was shared with me over 40 years ago! It is a family favorite.
- 1 Cup Flour
- 1/2 Cup butter, room temp
- 5 T Confectioners sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 and 1/4 Cup sugar
- 1/4 to 1/2 Cup flour
- 4 Cups diced rhubarb (fresh or frozen)
- 8 Ounces cream cheese, room temp
- 1/4 Cup butter, room temp
- 2.5 Tablespoons confectioners’ sugar
- 1/2 Cup Flour
- In a food processor, process the first butter, flour and confectioners sugar until crumbly, not smooth. Sprinkle in a 9 x 11 baking pan. Bake at 350 for 10 minutes or until slightly brown.
- In food processor, process the 1/4 cup butter, 2.5 tablespoons confectioners sugar and 1/3 cup flour until crumbly, set aside. (This is the top crumble.)
- In food processor, combine eggs, cream cheese, salt, sugar and 1/4 to 1/2 cup flour (use the larger amount when using frozen rhubarb.) Add in diced rhubarb, pulse to blend.
- Pour rhubarb cheese mixture into baked crust. Top with reserved crumble.
- Bake 30-45 minutes at 350 degrees until top is firm and just slightly starting to brown.
- Cool in the refrigerator completely before cutting into squares. May be frozen after cutting.
I have been experimenting to get a delicious almond macaroon (think France) while keep down the sugar. This gluten free and low sugar treat works well for anyone who loves macaroons. I’m sure one could play with extracts and flavorings to shake it up. We just have to have a bit of chocolate, so I am guilty in adding chocolate chips (about a cup to this recipe.) One could also add some rough chopped almonds or place an almond on top before baking. I will also make this batch and bake only half one day, and then half another day. Dough keeps in refrigerator for 3 days.
5 cups ground almond flour (I use Honeyville) because it has a good hechsher and it comes in 5 pound bags.)
1 cup turbino brown sugar
2 Tablespoons Stevia
1 teaspoon vanilla extract
2 teaspoon almond extract
6 egg whites
Dough will mix up quickly in a food processor.
Preheat oven to 300. Mix all ingredients in a food processor until well blended. You can use non stick foil, or a baking mat so macaroons won’t stick. Form one inch balls and place on cookie sheet. (The macaroons don’t spread, so don’t worry about crowding. If you like them flatter, pat them down before baking. Bake 22 minutes. Let cool. Enjoy!
22 minutes is the perfect time to get a slightly browned bottom.
Easy marinade mades a perfect baked or broiled salmon. I usually double the marinade
2 tablespoons low sodium soy sauce
2 tablespoons maple syrup
1 tablespoon fresh orange juice
2 cloves garlic, smashed
2 tablespoons water
4 5 ounce skinless salmon filets
Mix the soy sauce, maple syrup, orange juice, garlic and 2 tablespoon water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes to one hour.
Broil the salmon about 8-10 minutes until the top turns brown.
Any fruit or combination of fresh and dried can be used for a crisp. Delicious topping. I think better than pie!
Ingredients for fruit:
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
6 cups fresh cut up fruit (apples, peaches, rhubarb, strawberries, blueberries etc.)
1/4 cup lemon juice
Ingredients for topping:
1 cup packed browned sugar
3/4 cup all purpose flour
3/4 cup quick-cooking rolled oats
1 and 1/4 teaspoons ground cinnamon
1/2 cup parve margarine (Earth Balance butter is great)
Vanilla ice cream (dairy) or soy ice cream (parve) for serving
Preheat over to 375. In a large bowl, stir together the 3 tablespoons flour and granulated sugar. Add the fruit and lemon juice; toss gently to combine. Spread berry mixture evenly in an non-greased 3 quart rectangular baking dish.
For topping, in a medium bowl combine brown sugar, flour, oats and cinnamon. (I use a food processor for this step). Cut in butter (with a pastry blender if not using a food processor) until mixture resembles course crumbs. Sprinkle topping evenly over berry mixture.
Bake about 30 minutes or until topping is golden brown and edges are bubbly. Cool about 45 minutes. Serve warm with ice cream/soy cream.
Without a box brownie to make for shabbos I went hunting on the internet for a recipe I could use to bring to my daughter’s for friday night dinner. I made a double recipe so there would be some left for Saturday lunch. I feared they wouldn’t be chewy and moist because I used so many eggs (double recipe was four eggs) but we all agreed they were amazing. Perfect chewy, moist. The original recipe called for 1 cup sugar, but I cut it to 2/3 cup. It also called for vegetable oil, I only use olive oil and they were perfect!
1/2 cup oil (I use olive, but any vegetable oil can be used)
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2 eggs beaten well
1/2 cup all purpose flour
1/2 cup chopped walnuts (optional)
Preheat oven to 350. Mix all ingredients except flour and walnuts well. Add flour and optional walnuts and mix until all flour is incorporated. Spread batter in a 9 x 9 baking pan (sprayed with cooking spray.) Bake 20 – 25 minutes. Let cool before cutting.
Daughter Rishona’s aunt through marriage, Aunt Robin shared this easy yummy dessert recipe!
2 cans pie filling (for cherry I use one can filling and one can drained cherries) but any fruit like blueberry, apple canned filling will work (add cinnamon to canned apple filling).
1 package yellow cake mix
Walnuts or pecans – as many as you like.
1 stick cold butter
1 9 x 13 glass baking dish (ungreased)
Preheat oven to 350
Pour canned pie filling in bottom of baking dish.
Evenly sprinkle entire dry cake mix on top of filling.
Sprinkle nuts over cake mix.
Cover cold butter into squares and sprinkle over top.
Bake for 45 minutes until golden brown.
Serve warm with whipped cream, cool whip or ice cream
Mom B used to make zucchini bread/cake. We all loved it growing up. Now my daughter has deemed it her favorite sweet bread. I have switched up the recipe, with less sugar and added wheat flour and use olive oil in place of veggie oil. Incredible moist and freezes well.
1 cup white flour
1 cup wheat flour
2 t baking soda
1 t salt
1/4 t baking powder
3 t cinnamon
1 cup olive oil
3/4 cup brown sugar
2-3 cups grated zucchini (the more zucchini, the more moisture to the bread)
2 t vanilla
1 cup raisins or craisins
1 cup chopped walnuts
Preheat oven to 350. Mix all dry ingredients in a large bowl with portable mixer. Add wet ingredients and mix thouroughly. This is enough for two loaf pans or 4 medium loaves. Bake 40 minutes, be sure not to over bake. If desired sprinkle with turbine sugar before baking.
The key to super moist great banana bread is to throw your peeled over ripe bananas in the freezer as the come until you have enough for a batch of bread. Or do as I do, buy two big bunches of bananas, wait a few days until they are very ripe (skins will be turning black) peel and place all in a zip lock bag in the freezer. When ready to bake, takes your frozen bananas out of the freezer and thaw (bananas will produce a syrupy liquid that makes this bread an outstanding success.)
Mix together in a large bowl:
1.5 Cup all purpose flour
1.5 Cup whole wheat flour
2 t baking soda
1 t table salt
1 cup natural sugar
1 Cup Olive Oil
2 t vanilla extract
4 Cups thawed bananas with liquid
Mix thoroughly and add optionally any or all of the following:
1 cup chopped walnuts
1 cup raisins or craisins
1 cup chocolate chips (pareve to keep bread as such, otherwise, dairy chocolate will change the bread to dairy (we are all SO sad that Trader Joe’s wonderful chips became dairy, but Illinois Nut and Candy DOES carry pareve chips. Yay!)
Top before baking:
Sprinkle of turbino sugar.
Heat oven to 325.
This recipe is enough for two large loaves, 5 medium, or 7 small. Fill pans 3/4 full.
Spray loaf pans with oil, or use disposable tins or paper loaf pans. (A source for well priced tin or paper loaf pans and other baking supplies.)
Bake for 45 minutes to 60 minutes until top middle of loaves are firm to touch. Do not over bake.
Cool before removing from loaf pans or wrap in paper or tin pans and freeze if desired.
One of my daughters favorites. They seem seasonal, but for us, any season will do.
1 cup shortening (we like to use Earth Balance Butter for baking)
1.5 cups sugar
1 3/4 cup flour
1 cup whole wheat flour
2 t cream of tartar
1 t baking soda
1/2 t salt
Cinnamon sugar (mix 1 T cinnamon with 1/4 cup sugar)
Heat oven to 350. Cream together the shortening and sugar with a mixer until fluffy. Add eggs, beat thoroughly. Mix dry ingredients in another bowl. Add to shortening mixture. Beat well. Take up into a ball and wrap in plastic wrap, refrigerate around 30 minutes until firm. Tear of walnut size pieces of dough, roll each into a ball and roll lightly in cinnamon sugar mixture. Plan on ungreased baking sheet, spacing 2 inches apart. Bake until light brown and firm on top 10-15 minutes. the tops will be deeply cracked and the centers will still be somewhat soft. Cool on baking sheet 5 minutes, cooling on a rack to finish.