Check out this tasty coffee cake recipe from the kitchens of Mrs. Wages Kitchen.
Yield: 12 servings
Prep: 25 minutes
Bake: 45 minutes
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup sour cream
1/2 cup low fat milk
1 large egg
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups all-purpose flour
3 cups thinly sliced rhubarb (about 6 stalks)
2 Tbsp sugar
1/4 tsp ground cinnamon
- Preheat oven to 350° F.
- Place the sugar, butter, sour cream, milk, egg, baking powder, vanilla and salt in a large bowl; beat until smooth.
- Stir flour into sugar mixture until well blended. Fold in rhubarb.
- Transfer batter to a greased 13-in. x 9-in. baking pan.
- In a small bowl, combine sugar and cinnamon; sprinkle over batter,
- Bake for 45-50 minutes or until knife inserted near center comes out clean. Serve warm.
Sam wrote in the other day and asked why his pickles are getting mushy. Here’s his question:
When we can pickles some end up soft, usually towards the top of the jar we use a pinch of alum do we need to use more or put a head of dill on top to hold pickles down or what? Any tips would be nice !
Glad to help Sam, here are a few things to keep in mind and try when it comes to pickling your cukes this year … Continue reading
The trifle is a British dessert which goes back to the 18th century. English cooks would start with a dray cake and then soak it in a liquor like brandy or sherry to moisten it up a bit. The cake was then covered in custard and topped with fruit. This recipe, from our friends at the Mrs. Wages Test Kitchen, simplifies the whole process and let you use a prepared pound cake (without the booze) as a base.
While you can use purchased jam, I recommend you make the raspberry jam from fresh raspberries and Mrs. Wages® Fruit Pectin Home Jell® and use the rest of the fresh raspberries for extra flavor. Continue reading
Tart and tangy dumplings that blend the flavors of rhubarb and strawberries. Yum! (From the Test Kitchens at Mrs. Wages.)
Yield: 8 servings
Prep: 25 minutes
Bake: 35 minutes
1 tube (16 oz) refrigerated buttermilk biscuit dough
2 cups chopped fresh rhubarb, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup Mrs. Wages® Spiced Apple Mix
1/2 cup butter, melted
1/4 cup water
1 1/4 tsp rum extract
1/2 cup brown sugar
1 pint strawberries, quartered
3/4 tsp vanilla extract
- Preheat oven to 350°F.
- Separate biscuits. On a work surface, gently flatten each biscuit to a 3-in circle. Spoon about 3 Tbsp of rhubarb onto the center of each biscuit. Wrap dough around rhubarb, pinching tightly to seal. Set aside remaining rhubarb. Place dumplings seam side down in an ungreased 11-in. x 7-in. baking dish.
- In a small bowl, combine the sugars, Mrs. Wages® Spiced Apple Mix, butter, water and rum extract. Pour over the top of dumplings. Sprinkle with remaining rhubarb.
- Bake, uncovered, for 35-40 minutes or until dumplings are golden brown.
- Meanwhile, in a medium saucepan, combine the strawberries and sugar. Cook and stir over medium heat until a thick sauce forms, about 15 minutes. Remove from the heat. Stir in vanilla extract. Cool slightly.
- Transfer strawberry mixture to a blender. Cover and process for 15-20 seconds or until smooth.
- Spoon dumplings into serving bowls. Serve warm with sauce.
Mary Kula, who works in the test kitchens at Mrs. Wages shared this recipe with us via the Preserving the Harvest Newsletter last week – I thought I’d share it with you …
Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
2 cups sliced fresh rhubarb
2 Tbsp sugar
2 Tbsp balsamic vinegar
1 Tbsp Italian red wine vinegar
1 Tbsp olive oil
1 Tbsp chopped green onion
1/4 tsp salt
1/4 tsp black pepper
1 bag (6 oz) baby spinach
2 sticks mozzarella string cheese, sliced
1/2 cup orange segments, drained
1/4 cup golden raisins
1/4 cup walnuts, chopped
- Preheat oven to 450°F.
- Line a 15-in. x 10-in. x 1-in baking pan with foil.
- In a small bowl, combine rhubarb and sugar; toss to coat. Spread evenly into prepared pan. Bake, uncovered, for 4-6 minutes or until rhubarb is tender. Set aside to cool.
- Meanwhile, in a large bowl, whisk the vinegars, oil, onion, salt and pepper. Add spinach and toss to coat. Divide spinach among 4 plates. Top with the rhubarb, cheese, orange segments, raisins and walnuts.