Rhubarb Sorbet

Every spring when the Rhubarb stalks come up in the garden I begin to dream about Rhubarb pies and tarts and muffins.  At least once each spring though...

I do love to make Rhubarb Sorbet.

If you live in a region where rhubarb is available you will be looking for different ways to use up your rhubarb.  This sorbet is fresh and light and unlike anything you can buy in the supermarket.  It thaws quickly so it is best scooped out when everyone has arrived.

• 3 cups white sugar
• 5 cups water
• 10 cups cut up red stalked rhubarb

1. Put the sugar and water in a large saucepan and bring it to a boil.   Simmer a minute or two until all the sugar has dissolved.  Add the rhubarb to the saucepan and bring to a boil.  Lower heat and simmer about 10 minutes until the rhubarb is falling apart. Remove from heat and allow to cool a bit.
2. Using a ladle, put the rhubarb into a fine sieve, catching all the juices in a large bowl below. Do not press the rhubarb through but rather just use a wooden spoon to press out all the juices.  Pour into a large glass pan or a bowl and freeze.  Stir every few hours until frozen firm.  You can also put it into an icecream maker at this point.  Depending on the size of your icecream freezer, you might have to do it in batches.
3. Once solid, break into pieces and pulse in a food processor until smooth. You will have to do this in  batches unless your food processor is very large.   Store in a plastic container for up to 2 weeks.
4. Serve as is or in a glass with  gingerale.  The sorbet will melt slowly as you sip your drink.

Lemon Rolls

I found a number of recipes using lemon cake mix for these rolls. This one is adapted from the kraft website. They were delicious. They were moist and tender and had the most wonderful lemon flavor. Lemon is one of my favorites so how could I go wrong? I had a few leftover after giving most away and made french toast, tasted amazing.

Dough:

• 1 box lemon cake mix
• 2 tablespoons instant yeast (fast rising)
• 5 cups flour
• 1 teaspoon salt
• 2 1/2 cups warm water
• 1 teaspoon vanilla

Filling:

• 3/4 cup butter, softened and divided
• 3/4 cup white sugar
• Zest from 1 lemon
• 1 package lemon flavor instant pudding

Frosting:

• 1/2 cup cream cheese, softened
• 2 teaspoons lemon juice
• 3 cups icing sugar
• 3 tablespoons milk

1. In mixer with dough hook combine cake mix, yeast, flour, and salt. 
2. Add warm water and vanilla and mix well, kneading until ingredients are combined. If the dough is sticky lightly oil your hands and form dough into a ball. 
3. Cover bowl and let rise in a warm place until doubled, approximately 1 hour.
4. Divide dough in half. On a floured surface roll half of the dough into a 9" x 13" size.
5. Brush with half of the butter.
6. In a small bowl combine white sugar, zest of lemon, and lemon flavored instant pudding until well combined.
7. Sprinkle half of the sugar mixture over buttered dough. Roll up dough lengthwise. Slice dough into 12 pieces. Place in one of the greased 9" x 13" pans. Repeat with remaining dough for the second pan.
8. Cover pans and let rise in warm place for 30 minutes.
9. Bake in a 350º oven for for 25 minutes or until golden in color.
10. Remove from oven and immediately spread rolls with frosting which has been whipped until creamy. Optional: sprinkle with lemon zest. These rolls are best fresh but freeze well and a quick warm up in the microwave will result in a 'just out of the oven' freshly baked roll.
11. Yield: 24 rolls 

Lemon Bundt Cake

This is the kind of cake that you just can't resist taking a slice of - pure, heavenly homemade goodness!

Ingredients:

• 1 1/2 cups sugar
• 1 cup butter, soft / room temp
• 3 eggs (divided - if folding in egg white separately)
• 3/4 cups sour cream (or plain or vanilla yogurt)
• 2 tsp vanilla extract
• rind from one lemon
• 1/3 cup fresh lemon juice
• 3 cups flour
• 3 tsp baking powder
• 1 tsp soda
• 3/4 tsp salt

Lemon Glaze:

• 1 cup icing sugar
• 1 Tbsp lemon juice
• 1 Tbsp melted butter

Method:

1. Preheat oven to 350° F. Grease Bundt pan.
2. In mixing bowl beat sugar and butter well then add in the eggs. (If you wish, you can add in just the yolks, beat egg whites separately and fold them into the batter at the very end)
3. Add sour cream or yogurt and flavorings.
4. Stir in combined dry ingredients. 
5. Scrape batter into prepared pan. Bake for 50 - 55 minutes. Let cool for 10 minutes before tuning onto wire rack to cool.
6. Blend glaze ingredients until smooth. Add a tad more lemon juice if needed to make a thick, runny consistency. Drizzle over cooled cake. Allow to set. 

Variation with Zucchini:

Add 1 1/2 - 2 cups finely shredded peeled green zucchini or unpeeled yellow zucchini, loosely measured (not pressed down).  This makes a very nice moist cake.

Upside Down Rhubarb Cake

I got this recipe from my friend Wanda Enns. When she offers to bring something to a potluck, she is most likely to be asked to bring a dessert. That woman can bake! More often than not she makes something that no one has ever tried before, which is always a treat. I have been making this recipe for years and is enjoyed by all.

Base:

• 4 cups rhubarb, finely chopped
• 1 1/2 cups mini marshmallow
• 1 cup sugar or 1 small pkg Strawberry Jello and sugar to = 1 cup

Dough:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1tsp. vanilla
• 1 1/3 cup flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 cup milk

1. Mix the jello and sugar and mix together with the Rhubarb
2. Spread in a well greased 9x13 pan.
3. Top with Marshmellows.
4. Cream together butter and sugar until well beaten and light
5.  Add egg, continue beating, add vanilla.
6. Sift together dry ingredients, add alternately with milk.
7. Dollop the dough over the rhubarb and spread gently to cover.
8. Bake at 350 for 45 or until brown
9. Cool before turning upside down
10. I used jello and sugar to get that nice red color.

Raspberry Peek-a-Boo Cookies

This is a lovely soft oatmeal cookie with a raspberry jam centre and
a subtle almond flavour. They freeze well.

• 1 cup butter, softened
• 1/2 cup shortening
• 3 eggs
• 1 1/3 cups sugar
• 1 1/2 cups firmly packed brown sugar
• 3/4 cup water
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 3 cups oatmeal
• 3 3/4 cups flour
• 1 1/2 teaspoons soda
• 1 1/2 teaspoons salt 
• 3/4 teaspoon cinnamon
• 1 18 ounce jar raspberry jam

1. In large mixer bowl, cream butter and shortening.
2. Add white and brown sugar and blend well.
3. Add eggs one at a time, mixing between additions.
4. Add water and extracts and mix again.
5. Add remaining ingredients, mixing until blended.
6. Drop by teaspoonful or medium sized cookie scoop onto cookie pans.
7. Fill a 1/2 teaspoon measuring spoon, with raspberry jam, press back of a spoon into cookie dough and push jam into the indent you've made.
8. Repeat until all cookies are filled.
9. Bake in 400º F oven for 10 - 12 minutes.
10. Remove to rack or brown paper and cool. 

Yields:  about 6 dozen cookies

Lemon Cheesecake with Raspberry Topping

Here is a light, luscious and lemony 'no-bake' cheesecake that is the perfect ending to a special occasion meal.  Or forget the meal and just enjoy this dessert with good friends!
Crust:

• 1 1/3 cups Oreo Baking Crumbs
• 1/3 cup butter

Filling:

• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 1/4 cup hot water
• zest of 1 lemon (finely grated)
• 1/2 cup freshly squeezed lemon juice (juice of 2 lemons) 
• 1 - 8 oz /250 gr package cream cheese
• 1 cup granulated sugar
• 2 cups whipping cream

Directions:

1. Combine chocolate cookie crumbs and melted butter. Pat into a 9-inch spring-form pan. Set aside.
2. In a small bowl, sprinkle gelatin over cold water; then add hot water while stirring.  Stir in lemon zest and juice.  Allow to cool for several minutes (but do not let set). 
3. In a mixing bowl, beat cream cheese and sugar until very smooth.  Add gelatin mixture and combine well. 
4. In a separate bowl, whip cream until stiff. Gently fold whipped cream into cheese mixture.  
5. Pour filling into crust.  Refrigerate for at least four hours or overnight. 
6. Remove from pan and serve, topped with raspberry sauce (below), fresh raspberries and additional whipped cream.

Easy Raspberry Sauce:

• 2 cups raspberries (fresh or frozen and thawed)
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice

Combine raspberries, sugar and lemon juice in blender and process until liquidy. (Add more sugar to taste, if desired.)
At this point, you can eliminate the seeds by passing through a strainer.  We like the seeds!
Store in closed container in the fridge for several days.

This dessert can be stored in an airtight container in the fridge for several days.  It also freezes well.

Serves 8.


 

Coconut Flour Biscuits

These are a very tasty, easy to make biscuit with all the health benefits of coconut flour and cottage cheese for added protein.
Serve them with soup, with salad, as a snack with cheese,  or use them for Strawberry Shortcake Dessert!

Gluten free flour mix 
3/4 cup brown rice flour
1/4 cup white bean flour (or brown rice flour, or chickpea flour)
1 cup coconut flour
1 cup gluten free oat flour
1/4 cup cornstarch
1 cup tapioca starch/flour
2 tsp xanthan gum


Biscuits

• 1 3/4 cup flour mix 
• 1 tbsp sugar 
• 2 rounded  tsp baking powder 
• 1/2 tsp salt 
• 1/2 cup butter 
• 2 lg eggs 
• 1/2 cup creamed cottage cheese (undrained)  - or buttermilk (or both to make up the 1/2 cup)

1. Mix flour salt and baking powder in a bowl. 
2. Grate cold butter into flour, tossing to mix well. 
3. Whisk together eggs and cottage cheese. 
4. Pour into dry ingredients and stir ,  finishing with hands working dough into a smooth ball. 
5. Turn onto a sweet rice flour dusted counter and knead lightly until dough is smooth. 
6.  Roll out to 1/2" thick and cut into circles, squares or triangles as desired. 
7. Place on parchment lined cookie sheet and put in fridge for about 1/2 hour. 
8. Heat oven to 400 degrees.  Remove biscuits from freezer to oven and bake until lightly browned. 

White Bean and Ham Soup

With Easter behind us, there is bound to be some ham leftover.  Today I'm sharing my Mom in law's recipe for White Bean and Ham Soup that I just love.   The recipe can be doubled if using a large ham bone or two ham hocks. 

• 1 smoked ham hock or leftover ham bone
• 3 cups of dry white beans
• 1 large onion, diced
• 10 peppercorns
• 6 whole allspice
• 1 bay leaf
• 1 1/2 teaspoon summer savory
• 2 tablespoons dried parsley
• Salt and Pepper to taste
• 3 carrots, diced
• dash of natural hickory liquid smoke (150 ml bottle Woodland brand)
• Salt and Pepper to taste

1. Put the ham hock or ham bone in a saucepan and add water just enough to cover the bone.
2. Bring to a boil and then simmer a few hours until the ham is very tender.  Remove bone from the pot, take the meat off, set aside meat until later, return bone to the pot.
3. Place spices in a spice ball or tie into a square of cheesecloth and add to soup. 
4. Add beans and onion and simmer several hours until beans are nearly tender.
5. Add carrots, reserved ham and a dash of natural hickory liquid smoke.
6. Serve with a dollop of sour cream and add salt and pepper to taste. 

Bread For the Journey

Easter Song

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!
~

Hear the bells ringing, they're singing

That we can be born again.

Hear the bells ringing, they're singing

“Christ is risen from the dead.”
~

The angel up on the tombstone

Said “He is risen just as He said.

Quickly now,

Go tell His disciples

That Jesus Christ is no longer dead!”
~

Joy to the world,

He is risen, alleluia,

He's risen, alleluia;

He's risen, alleluia!

Alleluia!
~

Words: Keith Green 

Matthew 28:6-7

English Standard Version (ESV)

⁶ He is not here, for he has risen, as he said. Come, see the place where he lay. ⁷ Then go quickly and tell his disciples that he has risen from the dead, and behold, he is going before you to Galilee; there you will see him. See, I have told you.”

Christ is Risen!

He is Risen Indeed!

Happy Easter Everyone!

Peppernut Buns..Spiced Buns

These are our favorite 'Easter buns'..not quite a hot cross bun and not quite paska. This recipe is from the Mennonite Treasury with a few changes. My Mom always made these for Easter and I have continued the tradition. They are a family favorite.

• 2 tablespoon yeast
• 1/2 cup warm water
• 1 cup scalded milk
• 1/2 cup shortening or butter
• 1/2 cup Roger's golden syrup
• 1/2 cup brown sugar
• 1 teaspoon black pepper,  freshly ground
• 1 teaspoon cinnamon
• 1/2 teaspoon anise
• 4 3/4 cups flour

1. Dissolve yeast in 1/2 cup of water, let stand 10 minutes. 
2. Scald milk, add shortening, sugar and syrup stirring until dissolved.
3. Mix flour and spices and add to warm milk mixture.
4. Knead 5 minutes until dough is soft and smooth. Allow to rise until double.
5. Form buns and place on pan. Let rise until double. This dough may rise a bit slower so it's a good idea to have a warm kitchen.
6. Bake at 400º for 12 minutes.
7. Ice and decorate with colorful sprinkles.