Thursday, April 28, 2016

Rhubarb Meringue Torte

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

  • 1 cup butter
  • 2 cups flour
  • 2 Tablespoons sugar
  1. Mix butter, flour and sugar together until crumbly.
  2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
  3. Cool slightly.
  • 6 egg yolk
  • 1 cup whipping cream or half and half
  • 2 cups sugar
  • 4 Tablespoons flour
  • 1/2 tsp salt
  • 5-6 cups rhubarb, cut into small pieces
  1. Beat egg yolks, cream, sugar, flour and salt together.
  2. Fold in rhubarb and pour over baked crust.
  3. Bake at 350°F for 45-55 minutes (until custard is set).
  • 6 egg whites
  • pinch of salt
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Beat egg whites with salt and vanilla until foamy.
  2. Add sugar gradually, and beat until stiff.
  3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Monday, April 18, 2016

Banana Blueberry Baked Oatmeal

While on an RV road trip through the eastern states several years ago...we spent some time in Lancaster County, Pennsylvania.  We had the privilege of being invited to a home for dinner one night, and enjoying a wonderful home-cooked meal of favorite local cuisine.  As we parted ways that evening, we were given a parting gift by our hostess...a pan of blueberry baked oatmeal to enjoy on the road.  And enjoy it we did!!!  I have been stirring up my own version of that dish since that that also has bananas in the mix. It always brings back memories of summertime in Lancaster County...the warm hospitality and wonderful foods we enjoyed while we were there. Baked oatmeal is a wonderful and healthy breakfast treat...and can be refrigerated for several days. 

  • 2 cups old-fashioned oats (large flake)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/2 cup chopped almonds (optional)
  • 1/4 cup oil
  • 1 egg
  • 1 1/2 cup milk
  • 2 bananas, mashed
  • 1 cup blueberries (fresh or frozen)

  1. Grease an 8" square baking dish.
  2. Mix oats, baking powder, salt, cinnamon, sugar and almonds together in a bowl.
  3. Whisk milk, egg and oil together in a separate bowl. Add mashed bananas.  (Or combine milk, eggs, oil and bananas in blender and pulse until smooth.)
  4. Add to oat mixture and stir to combine.
  5. Gently stir in the blueberries and spread in prepared baking dish. (I like to save a few blueberries to sprinkle on top.)
  6. Bake at 350° F for 35 minutes...or until top is golden.
  7. Serve warm with a drizzle of maple syrup, a dollop of yogurt or a splash of milk.

Serves: 9

Sunday, April 17, 2016

Asian Coleslaw Stirfry

Simple, tasty and healthy as well!  Here's my version of a hamburger cabbage slaw recipe that I've seen all over the internet.  Serve in a bowl as is and call it a meal...or serve over rice.

  • 1 pound lean ground beef
  • 2  tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons minced ginger root
  • salt and pepper
  • 1-1 pound (454 gr) package coleslaw mix *
  • 1 red pepper, thinly sliced
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Sambal Oelek (or use Sriracha sauce to add heat)
  • chopped green onion and sesame seeds, for garnish
  1. Heat oil in very large skillet over medium high heat.
  2. Add beef, garlic and ginger and cook through, while stirring.**
  3. Season with salt and pepper to taste.
  4. Add coleslaw mix and peppers.
  5. Cook for about 5 minutes or until veggies are tender, stirring frequently.
  6. Combine hoisin sauce, soy sauce, and Sambal Oelek. Add to skillet and stir for about 30 seconds longer.  (Use Sriracha Sauce instead of Sambal Oelek if your prefer.)
  7. Spoon into serving bowl and garnish with chopped green onions and sesame seeds.
* Using pre-cut coleslaw mix is a huge time-saver and makes for a quick and simple meal.  If you are more interested in saving money than time, buy a small head of cabbage and do your own shredding.
**Tip ~ Use a potato masher to crumble the ground beef while browning.