Thursday, May 31, 2012

Scrumptious Minted Brownies

This is a recipe from my "Old Fashioned Bake Sale" cookbook.  We made these for a Memorial Day gathering and they were a hit!  I must admit, I love brownie mixes...often I think they are better than homemade!  WE LOVED THESE!  I LOVE MINT AND CHOCOLATE!  And SO EASY!

1 package Duncan Hines Fudge Brownie Mix
1 egg
1/3 c water
1/3 c oil
48 Andes Mints

Preheat oven to 350.  Grease 9x13 pan.
Combine brownie mix, egg, water and oil in large bowl.  Stir with spoon until well blended, about 50 strokes.  Spread in prepared pan.  Bake at 350 for 25 min. or until set.  (Ours were perfect at 23 min.)
Place 30 Andes Mints evenly over hot brownies.  Let stand for 1 minute to melt.  Spread Andes to frost brownies.
Score frosting into 36 (I think I only did 24) bars by running tip of knife through melted candy.  (Don't cut through brownies).
Let the brownies cool a little then cut remaining 18 (or 12 in my case) in half lengthwise; place halves on each scored bar.  Cool completely.  Cut into bars.

Tuesday, May 29, 2012

Brown Sugar and Balsamic Glazed Pork Loin

I am posting this for Emily Barker because she introduced it to me :)  We had it tonight and it was REALLY REALLY GOOD!

I took a picture of ours but it doesn't look near as good as the actual picture so go here to see the picture (and same recipe)

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Sunday, May 6, 2012

Rhubarb Jam

From Ann Burningham

8 C Rhubarb
4 C Sugar
1/2 C Water
1 package (6 oz) Raspberry Jello

Cut cleaned rhubarb into 1" chunks. Mix with sugar and water in large pan. Boil 10 minutes. Remove from heat. Stir in Jello for 5 minutes. Skim surface of foam. Pour into jars. Seal. Makes 6 pints.

Rhubarb Slush

3 C chopped fresh or frozen rhubarb
1 C water
1/3 C sugar
1 C apple juice
3/4 C pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer 5 minutes or until rhubarb is tender.

Cool for about 30 minutes. In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade concentrate. Pour into a freezer container; cover and freeze until firm. Let stand at room temperature for 45 minutes before serving. For individual servings, scoop 1/3 C into a glass and fill with soda. To serve a group, place all of the mixture in a large pitcher or punch bowl; add soda and stir. Serve immediately. Makes about 10 servings.

Zucchini Brownies

2 C grated zucchini, packed
2 C flour
1 1/2 C sugar
1 t salt
1 1/2 t baking soda
1/2 C vegetable oil
1/4 C cocoa

Sift ingredients, add oil and the zucchini, spread in greased, but not floured 9x13. 350, 25 min.

The canned chocolate frosting is so good on these, but if you don't have any, this is a good fudgey recipe from my BHG book:

4 3/4 C sifted powdered sugar
1/2 C cocoa powder
1/2 C butter/marg softened
1/3 C boiling water
1 t vanilla

Combine the sugar & cocoa.  Add butter, boiling water, and vanilla.  Beat with mixer on low until combined.  Beat for 1 more minute on medium.  Cool 20-30 min. or until spreadable consistency (I think it takes less time).

Zucchini Alfredo

This is one of my favorite zucchini recipes. From BHG Magazine.

5 large zucchini (2.5 lb. total)
1 t salt
2 to 3 cloves garlic, minced
2 T olive oil
1 8 0z package cream cheese cubed and softened
3/4 C half and half or light cream (I use milk)
1/2 C finely shredded Parmesan cheese
Coarsely ground black pepper
Ground nutmeg
Finely shredded Parmesan cheese

1. Cut zucchini in half crosswise. Cut lengthwise into 1/4 in. slices, and then lengthwise into long, thin strips about 1/4 in. wide (resembling strips of fettuccine). You should have about 8 cups. In a large colander toss the zucchini with the salt. Allow to drain for an hour. Rinse and drain. Pat dry.*

2. In a 12-inch skillet cook the zucchini and garlic in hot oil over medium-high heat for 2-4 minutes or until crisp-tender. Transfer mixture from skillet to a large bowl.

3. In the skillet heat the cream cheese and half-and-half over medium-low heat until smooth. Stir in the 1/2 C Parmesan cheese. Stir in zucchini, heat through. Transfer to a serving dish. Sprinkle with pepper, nutmeg, and additional Parmesan cheese. Makes 8 side-dish servings.

*I usually grate the zucchini on my "big" grater and completely skip the salt/drain part.

Strawberry Rhubarb Pie

2 crusts
1 1/3 - 1 2/3 C sugar
1/3 C flour
1/2 t orange zest (opt)
4 C rhubarb in 1/2" pieces*
2 T butter/margarine

Stir together flour, sugar, orange.
Put 2 C rhubarb in pastry-lined pie pan.
Sprinkle with half of sugar & flour mixture; repeat layers.
Dot with butter.
Cover with top crust.
Sprinkle sugar on top.
Cut slits in crust.

Cover whole thing with foil until bubbly, then take off all foil and brown.  Should be juicy and golden.
 40-50 minutes at 425.

*For strawberry-rhubarb, use 2 C strawberries & 2 C rhubarb and use the lesser amount of sugar.

Rhubarb Ice Cream

from R. Barrett

This is for a 6 qt freezer

1 cup fresh squeezed lemon juice (will not work if you use bottled lemon juice)

6 cups sugar

1 can Evaporated milk

2 cups fruit – cut up, or mashed

1 quart cream


To make the strawberry-rhubarb mix,  I used 5 – 6 cups fresh or frozen rhubarb, placed it in a sauce pan and added approx 1 – 2 cups sugar (depending on how tart you like your rhubarb) -  - - heat to boiling, turn down and let it simmer until the rhubarb is soft - -about 6 – 8 min or so, at the last, add about 2 cups of strawberries and mash them into the rhubarb sauce until they are somewhat softened.  Cool the mixture completely.  I used about 2 cups of the sauce in my last batch of icecream, but I think I would add more in the future.

Place the sugar in the canister and add the lemon juice, stir to mix, then slowly add the evaporated milk, stir to mix, then add the sauce mixture or other choice of fruit, stir to mix, add the cream, then add enough milk to come to within about 2 inches of the fill line on your canister.   Freeze as you would any ice cream!

Rhubarb Crisp

1 C regular oats, uncooked
2/3 C sugar
1/3 C flour
1/3 C butter/margarine, melted
½ tsp. Cinnamon
6 C chopped rhubarb
1 C sugar

Combine first 5 ingredients; set aside.  Combine rhubarb and 1 C sugar; toss gently, and place in greased 8” square dish.  Top with oat mixture.  Bake 350 for 45 minutes or until lightly browned.

Rhubarb Squares

1 C flour
½ C sifted powdered sugar
½ C butter/margarine softened
1 C sugar
¼ C flour
¾ tsp. Baking powder
2 eggs, beaten
3 C diced rhubarb

Combine 1 C flour and powdered sugar; cut in butter with pastry blender until mixture resembles coarse meal.  Press mixture evenly into a lightly 9 x 13 pan. Bake 350 for 12 minutes.

Combine sugar, ¼ C flour, and baking powder; add eggs, and mix well.  Stir in rhubarb, and pour over prepared crust.  Bake 325 for 45 – 50 minutes. Cool and cut into squares.

Rhubarb Raspberry Crisp

About 4 C rhubarb, cut into 1” pieces
2/3 C Sugar
Zest and juice of 1 orange
1 C flour
½ C dark brown sugar
½ tsp. Cinnamon
1 Stick cold, unsalted butter, cut into small pieces
½ C rolled oats
¼ C hazelnuts, skinned and toasted, and chopped (opt)
½ pint fresh raspberries

1.    Heat oven to 350.  Combine rhubarb, sugar, orange zest, and juice in a large bowl.  Stir to combine.
2.    In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form.  Add oats and nuts and combine.
3.    Turn rhubarb into a 1 ½ quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping.  Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.  Let cool slightly before serving.

Rhubarb & Cream Cake

1 package yellow cake mix (no pudding)
3 C cut up rhubarb
1 C whipping cream
1 ½ C sugar (with 1 tsp. Cinnamon, if desired)
¾ C chopped walnuts or pecans (if desired)

Mix the yellow cake mix as directed on the package.  Put into medium roasting pan.  On top of cake batter, add the rhubarb, followed by the whipping cream and nuts, and then the sugar.  Bake at 350 for 45 to 60 minutes.  Test for doneness. Cool.  Cut and serve with dollup of whipped cream.

Rhubarb Cake

Cream together:
1 C brown sugar
½ C margarine
1 egg

Add to creamed mixture and beat well:
2 C flour
½ tsp. Salt
1 tsp. Vanilla
1 tsp. Soda
1 C sour cream
2 C chopped raw rhubarb

Pour into greased and floured 9 x 13

Top with (mixed well):
1 C packed brown sugar
1 C chopped walnuts
3 Tbsp. Melted margarine

Bake 350 for 45 minutes

Tuesday, May 1, 2012

Best Barbecue Coleslaw

This recipe is from the all-new ultimate Southern Living Cookbook, 2006.  When I've served it, Emily has commented that it is pretty much like KFC's coleslaw - and it is good!

1/2 c sugar
1/2 c mayonnaise
1/4 c milk
1/4 c buttermilk
2 1/2 T lemon juice
1 1/2 T white vinegar (I use cider)
1/2 t salt
1/8 t pepper
2 (10 oz) packages finely shredded cabbage (I cut a 20 oz piece off a head of cabbage and then shred it using my food processor)
1 carrot, shredded

Whisk together first 8 ingredients in a large bowl; add vegetables tossing to coat.  Cover and chill at least 2 hours.  Yield:  10 servings.