Roasted Rhubarb Sweet Rolls

Roasting your rhubarb for sauces or fillings gives the rhubarb a wonderful texture and improves the flavour over a rhubarb sauce cooked on the stove top.

By roasting the rhubarb, the pieces retain their shape instead of turning to mush.

These sweet rolls are moist and bursting with flavour. The addition of the leftover rhubarb syrup in the glaze adds a natural pink hue and flavouring.

Roasted Rhubarb Filling

• 8 cups diced rhubarb (about 1/2 inch dice)
• 1 cup sugar

Sweet Roll Yeast Dough:

• 1 1/2 cups warm water
• 2 tablespoons active dry yeast
• 3 eggs
• 1/2 cup very soft butter
• 1 cup sweetened condensed milk
• 1 teaspoon salt
• 6 - 6 1/2 cups flour

Sprinkle for Rolled out Dough

• 1/2 cup sugar
• 1/2 cup flour

Glaze

• icing / powdered sugar enough to make a pourable glaze (about 4 cups)
• syrup from roasted rhubarb (about 1/4 cup)
• additional milk as necessary

1. Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting.  You will end up with about 4 cups.
2. Roast in a 350 F oven for about 45 minutes to one hour.  Remove from oven to cool until needed.
3. In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
4. Add the eggs,  soft butter, sweetened condensed milk, and salt.  Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time  until it is smooth and elastic.  Alternately, use the dough hook according to your dough machine instructions.
5. Turn into a large greased bowl, turning to moisten with fat and cover with with plastic wrap and a tea towel.  Allow to rise until double in bulk, about an hour.
6. Combine the 1/2 sugar and 1/2 cup flour
7. Roll dough into a 12 X 36 inch wide rectangle and sprinkle with the flour/sugar mixture.  Using a slotted spoon, transfer rhubarb to the dough, spreading fairly evenly.
8. Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
9. Cover with tea towels and allow to rise another hour.
10. Bake at 350 about 20 minutes, until the tops are golden brown.  Cool 10 minutes while making glaze. Drizzle with glaze and serve.  

These rolls can be frozen and then thawed at room temperature before serving.

Rhubarb Pie

A few years back...I posted a Tender Pastry Pie Crust. This is one of my favorites. I use this crust for many wonderful recipes....but the trick about using this dough means keeping the fruit thin, and baking the crust at high heat for about 25 minutes.
Introducing rhubarb to my family was not easy. This recipe comes from my neighborhood friend. This has been a keeper in my house for many decades. Rhubarb pie is the birthday cake for our birthdays in May.
It's also a perfect dessert for Father's Day!

Check out Tender Pie Pastry
Follow the instructions for Tender Pie Pastry.

1. Divide into halves and roll out the first half to the measurement of your cookie sheet.
2. Sprinkle sugar on top.
3. Take about 6 large rhubarb stalks.
4. Slice the stalks very thin making up to 5-6 Cups.
5. Then layer the bottom crust with the rhubarb.
6. Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
7. Roll out another pie crust the same size and flip it on top.
8. Sprinkle again with sugar lightly on top.
9. Bake at 425' for 20 min.

Take a look! The rhubarb is layered no more than 1/2 -1 inch thick. This is what allows the pie to cook at a high heat for only a short while.

Make another pastry layer for the top...sprinkle with sugar, and poke a few fork holes, to allow the air to escape. Do not bake longer than 20 minutes at 425 degrees.

Are your taste buds ready to sample this? Next time exchange rhubarb for apples.

This is ideal for a large crowd. Add a scoop of ice cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.

Mom's Rhubarb Pie

It's rhubarb season and there is nothing quite like 'fresh from the garden' rhubarb pie at this time of the year. Here it is...my mom's rhubarb pie recipe.

Ingredients:

• Pastry for a 2 crust 9-10 inch pie (use your favorite recipe or purchase ready-made pastry.)
• 4 cups rhubarb...cut in 1/2 inch pieces
• 2 eggs, beaten
• 1 1/4 cups sugar
• 1/4 cup flour
• 1/2 teaspoon nutmeg
• 1/4-1/2 teaspoon sugar

Method:

1. Roll pastry to line 9-10 inch pie plate. Roll out top crust and set aside.
2. In large bowl...combine eggs, sugar, flour and nutmeg until well blended.
3. Add chopped rhubarb and stir to mix.
4. Pour into prepared pie shell.
5. Dampen edges.
6. Top with second crust.
7. Trim and crimp edge to seal.
8. Pierce top crust with fork to vent.
9. Sprinkle with remaining sugar.
10. Bake at 400°F for 15 minutes. Reduce heat to 350°F and continue to bake for another 40 minutes, or until filling is bubbling and rhubarb is tender.

A winning combination of nutmeg and rhubarb...so perfect together!

Rhubarb Meringue Dessert

One of the best things about Spring is rhubarb. This dessert is creamy, light and luscious.

I guarantee this will become a favourite with family and friends alike.

Base:

• 1/2 cup margarine, softened
• 1 cup flour
• 1 tablespoon sugar

Filling:

• 3 egg yolks
• 1 cup sugar
• 2 tablespoon flour
• 1/4 teaspoon salt
• 1/2 cup light cream
• 2 1/2 cups fresh or frozen rhubarb, cut up

Topping:

• 3 egg whites
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 cup flaked coconut

1. Blend margarine, flour and sugar.
2. Press crumbs evenly into ungreased 9x9 inch pan.
3. Bake at 350 degrees F for 10- 15 minutes.
4. In mixing bowl, blend egg yolks, sugar, flour, salt and cream. Mix until smooth.
5. Distribute cut rhubarb on baked crust and pour egg yolk mixture evenly over the rhubarb.
6. Bake at 350 degrees F for 45 minutes. (If you double the recipe and put it in a 9x13 pan as I did, you will need to bake this close to an hour. The custard should be mostly set and starting to brown around the edges.
7. Beat egg whites until foamy.
8. Beat in sugar, a little at a time, beating well between each addition. Beat until stiff glossy peaks form. Do not under beat.
9. Add vanilla and beat until incorporated.
10. Spread evenly over baked custard, being sure that the meringue touches the edges of the pan all around.
11. Sprinkle with coconut.
12. Bake an additional 10-15 minutes or until meringue is golden and coconut is toasted.
13. Serve warm or cold.

Banana Coffee Cake (Crater Cake)

This is a great recipe when you have extra bananas in the freezer and want something differant than muffins or loaves. I got this recipe from a community church cookbook and the page were this recipe is on is seasoned well with splatters and spills. Serve it up with some cinnamon whip cream and you have a simple tasty dessert ready for friends or family. It freezes well, I cut my cake into pieces and freeze it and then just take out as much as we need. (Usually it doesn't make it into the freezer.)

Cake:

• 1 cup butter
• 1 1/2 cups sugar
• 2 eggs beaten
• 1 tsp. vanilla
• 3 bananas mashed
• 3 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 cup sour milk (in bottom of cup add 1 tbsp. vinegar then top with milk)

Topping:

• 1 tsp. cinnamon
• 1/2 cup brown sugar
• 1 1/2 cups chocolate chips

1. Mix first 5 ingredients 
2. Mix dry ingredients in seperate bowl. 
3. Add the sour milk alternately with the dry ingredients to the banana mixture. 
4. Place 1/2 the batter in a 9x13 pan and sprinkle with 1/2 of the topping.
5. Repeat the layers and bake at 350 for about 35-40 minutes. Or until tooth pick comes out clean in center. (Watch carefully as each oven baked differently.)
6. Serve with a generous dollop of cinnamon whipped cream.

Whipped Cream:

• 1 cup of whipping cream
• 2 tablespoons icing sugar
• 1 teaspoon of cinnamon

1. In a cold bowl chilled in refridgerator with the beaters, Beat the cream mixed with desired amount of icing sugar and cinnamon until stiff peaks form. 

Happy Baking....Enjoy

Coconut Cream Pie

There are no little flakes of coconut in this Coconut Cream Pie. Coconut milk is the secret to the smooth and creamy filling that sits in a flaky crust.  Toasted coconut adds a delicate little crunch on top of the whipped cream.

Ingredients:

• 1 baked pie shell (there are a number on the blog to choose from under 'Pies' in the index)
• 3/4 cup sugar
• 1 1/2 cups light coconut milk
• 1 1/2 cups milk
• 3 eggs plus 2 egg yolks
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 tsp vanilla
• 1 tbsp butter
• 2 cups whipping cream 
• 2 tbsp sugar
• 1 tsp vanilla
• 1/2 cup coconut, toasted

Method:

1. Combine sugar, coconut milk and regular milk in a medium saucepan.
2. In a separate bowl combine, eggs and yolks, cornstarch and salt. Whisk till frothy and well combined.
3. Heat first mixture in saucepan over medium heat stirring constantly until it just begins to steam. Remove from heat. Pour about 1/2 cup of the hot milk mixture into the beaten egg mixture stirring constantly until very smooth.
4. Stirring constantly pour egg mixture into saucepan with hot milk. Place saucepan back onto medium heat and cook until mixture begins to thicken. Stirring is key to keeping filling from scorching and also making it creamy smooth. Add vanilla and butter. Stir well.
5. Pour hot filling into your favourite baked pie shell. Cover with wax or parchment paper and allow to cool on counter for 15 minutes, then place in refrigerator for at least two hours. 
6. Whip cream with remaining sugar and vanilla until thick. Top cooled pie just before serving.
7. Spread coconut onto a baking sheet. Bake in pre heated 350º oven for 1 minute at a time, giving pan a shake every minute. After 2-3 minutes the coconut will be toasted golden. Allow to cool. It will take on a crunchy texture as it cools. Sprinkle over cream.

Oatcakes..and Date Filling

We discovered oatcakes when we visited Cape Breton. They are delicious served plain with tea or coffee. My sister and I decided to put date filling between the oatcakes and had a nice snack while travelling.
Another way to enjoy them, crumble on yogurt for a delicious breakfast.

• 1 cup flour
• 2 cups rolled oats
• 3/4 cup brown sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• 1/4 cup hot water

1. Mix dry ingredients together, cut in butter until mixture is crumbly.
2. Add hot water and stir until mixture comes together.
3. Turn dough out on floured surface and roll to 1/2" thick.
4. Cut into squares and place on parchment lined pans.
5. Brush with milk and sprinkle with coarse white sugar.
6. Bake in a 375º oven for 10 minutes or until the edges are golden in color. Bake them a few minutes longer if you prefer them crispy. 
7. Yield: 9 oatcakes

* Someone asked for my date filling recipe so I will add it here.

• 1 pound package dates, chopped
• 2 small apples, peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 1 cup hot coffee, I always use coffee but you may use water.

1. Cook on low heat until thick and apples are tender, stirring occasionally, approximately 10 minutes.
2. Add more coffee or water as needed.
3. Cool slightly before filling your cookies.

Balsamic Mushroom Chicken with Angel Hair Pasta

This tasty dish is served in one pan... allowing you to tidy up the kitchen while the pasta is finishing in the sauce. It is easy to make this dish serve more or less by deciding first how many chicken breasts you will need.  If you want to double this to serve this to a family, start with a large heavy pot rather than a fry pan. 

Serves 3 - 4 

• 20 large white button mushrooms
• 2 tablespoons butter
• 4 cloves garlic
• 2 large chicken breasts, cut in half lengthwise to make 4 pieces.
• 2 tablespoons oil  (olive or avocado oil)
• 1/4 cup good quality balsamic vinegar  (go ahead and try various flavours.  I used fig on this day)
• 1  1/2 cup chicken broth
• 1 teaspoon oregano
• 1/2 cup heavy cream
• 1/2 pound / 225 grams angel hair pasta
• fresh broccoli

1. Slice button mushrooms and add to pan along with the butter and garlic cloves.  Stir occasionally on medium heat until the liquids begin to release from mushrooms and then turn mushrooms to medium low and allow to simmer until the liquid has cooked away and the mushrooms have browned.  Once the garlic cloves have softened, smash them with a fork. Remove mushrooms and garlic to a bowl and set aside.
2. Add chicken breasts and along with oil to the pan and turn heat to medium.  Sear on each side until all sides have browned.  (About 10 minutes) 
3. Bring water to boil in a large pot for the pasta.  Add 1 teaspoon salt.
4. Add balsamic vinegar, oregano, cream and chicken broth to the chicken and cover with a lid for a few minutes until the chicken is no longer pink at the thickest part.
5. Add the pasta to the pot and stir for 2 minutes until softened.  Drain and add to the chicken pan.
6. Stir until all the liquid has absorbed into the pasta.  The pasta should be cooked through but if all the liquid has absorbed and the pasta is still too firm add a bit more chicken broth and continue to stir until it has cooked through.
7. Arrange steamed broccoli on top of the dish and serve.

Chicken Crepes for a Crowd

When I planned this meal I knew the biggest part of the prep would be cooking the crepes, but after that it is a very simple and easy meal, even for a crowd. While I stood there flipping the crepes, I stirred the sauce and altogether had them cooked and assembled in about and hour and a half. This part can be done the night before or whenever it works. The crepes along with the sauce, can be refrigerated on the pan and reheated 20 minutes before eating. I served them with rice, stove top dressing, cranberry jelly and a cucumber/tomato salad. Easy accompaniments. This recipe makes 36 (7 inch) crepes and will serve 12 - 15.

Crepes:

• 6 eggs
• 3 1/4 cups milk
• 1 1/2 tsp salt
• 2 1/4 cups flour

1. In large mixing bowl, beat eggs with hand held mixer.
2. Add the rest of the ingredients, mixing until smooth.
3. Preheat non-stick 7 inch pan just below medium heat. You may want to slightly butter after every third crepe or so. 
4. Holding pan up at a slight angle, pour a small ladle full (about 1-2 oz) of batter into pan, rotating to cover, then set back on element and cook until edges are firm enough to insert spatula to check if bottom is done. Flip and cook other side. Stack cooked crepes on plate.

Sauce:

• 1/2 cup butter
• 1/2 cup flour
• 5 cups milk
• 4 Tbsp Cheese Whiz or shredded Swiss or Mozzarella Cheese. (or combination)
• 1 1/2 cubes chicken bouillon or 2 tsp better than bouillon 

1. In medium saucepan, over low heat, melt butter, then stir in the flour.
2. Using whisk, stir in milk just gradually enough to first get a smooth paste and then slowly adding the rest of the milk. 
3. Stir frequently until bubbly. (I did this while cooking the crepes.) Add cheese and bouillon while cooking.

To Assemble:

• 6 - 7 cups cubed/shredded cooked chicken (2 rotisserie chickens work well) 
• sauce
• 30 - 36 crepes

1. Mix 3 - 3 1//2 cups sauce into shredded chicken, reserving the rest for the top.
2. Place about 2 - 3 Tbsp of filling into each crepe, roll up and place side by side in Pyrex pans or cookie sheets. Plan so you can fit all in the oven at the same time.
3. Drizzle with leftover sauce and refrigerate until ready to cook in the oven at 350 F for about 20 - 25 minutes, covered loosely with foil.
4. Sprinkle with finely chopped parsley and serve hot with steamed broccoli and/or rice. Cook 2 1/2 - 3 cups rice, flavoring with 1 1/2 bouillon cubes or 2 tsp better than bouillon

Lemon Magic Custard Cake

With photos of 'magic cakes' showing up all over the blogs and pinterest lately...I decided to try a lemon version over here.  What's so magic about it?  You pour in one batter and once it is baked you have distinct layers...a custard beneath a cake.  Serve with a dusting of powdered sugar and top with a dollop of whipped cream and some blueberries.

Ingredients:

• 4 eggs, separated
• 1 teaspoon lemon juice
• 3/4 cup sugar
• 1/2 cup butter, melted
• 3/4 cup all-purpose flour
• 2 cups milk (lukewarm)
• 1/4 cup lemon juice
• 1 1/2 tablespoons lemon zest
• icing sugar, whipped cream, berries (optional toppings)

Directions:

1. Preheat oven to 325F.
2. Grease an 8" or 9" square pan or a 9" deep pie plate (or spring form pan)*.
3. Separate the eggs. 
4. Beat egg whites with 1 teaspoon lemon juice until stiff. (The lemon juice stabilizes and adds volume to the egg whites.) Set aside.
5. In a separate bowl, beat the yolks with the sugar until light and fluffy. 
6. Add the melted butter, lemon zest and lemon juice, and beat until combined.
7. Slowly add flour, mixing well.
8. Add the milk slowly and combine thoroughly.
9. Gently fold in the egg whites, 1/3 of them at a time. Make sure there are no lumps.
10. Pour batter into prepared baking dish. This is a very runny batter.
11. Bake for 50-60 minutes, or until the top is lightly golden.It should still be slightly jiggly in the center.
12. Cool completely before serving. 
13. Dust the top with powdered sugar. Serve with berries and whipped cream, if desired.

*Unless your spring form pan has a very tight seal, the batter may leak through into the oven at the start of the baking period.   Though the spring form pan makes it easy to serve the cake...you might want to consider that!