From the Kitchen of: Lana at 1:37 PM 0 comments

Recipe: Strawberry Rhubarb Jam

• 5 cups rhubarb about 3 large stalks, cut into 1⁄2" cubes
• 2 cups hulled and halved strawberries about 1 pint
• 2 1/4 cups sugar
• 1 tablespoon fresh lemon juicefrom about half of a large 
• Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. You'll want the heat set to the point where it continues to bubble but not violently when stirred (you'll understand once you start cooking if jam bubbles start to pop out of the center of the pot). Continue to cook, stirring occasionally, until the jam has thickened. Plan on cooking jam for about an hour and temperature of the mixture is over 205 degrees F.
• While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids. I do this by boiling them in water for 10 minutes or I boil the lids and run the rings and glass jars through the dishwasher.
• Transfer sterilized jars, lids, and bands to a clean dish towel.
• • Have a very large covered pot of boiling water ready. There needs to be enough water in the pot so that when the filled jars are submerged, they're covered by at least 1" of water.
  • Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands. Secure just tight enough so that they are hand tightened but you can easily unscrew.
  • Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours. You should hear the seals on the lids pop pretty soon after removing from the water.
    If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated and used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.

From the Kitchen of: Lana at 1:32 PM 0 comments

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Recipe: Homemade Rhubarb Upside-Down Cake

2/3 cup packed brown sugar

3 tablespoons butter, melted

2-1/4 cups diced fresh or frozen rhubarb

4-1/2 teaspoons sugar

BATTER:

6 tablespoons butter, softened

3/4 cup sugar

2 large eggs, separated, room temperature

1 teaspoon vanilla extract

1 cup plus 2 tablespoons all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup milk

1/4 teaspoon cream of tartar

Whipped cream or vanilla ice cream, optional

In a small bowl, combine brown sugar and butter. Spread into a greased 10-in cast-iron or other ovenproof skillet. Layer with rhubarb; sprinkle with sugar. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. 

In a small bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb. 

Bake at 325° until cake springs back when lightly touched, 40-50 minutes. Cool for 10 minutes before inverting onto a serving plate. If desired, serve warm with whipped cream or ice cream.

Labels: Cake, Rhubarb, upside down cake

From the Kitchen of: Lana at 1:23 PM 0 comments

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Recipe: Apple-Rhubarb Bread

4 large eggs

1-1/2 cups sugar

1/2 cup canola oil

1 teaspoon vanilla extract

3 cups all-purpose flour

4-1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1-1/2 cups chopped peeled apple

1-1/2 cups finely chopped fresh or frozen rhubarb, thawed

1 cup chopped walnuts

Preheat oven to 350°. In a large bowl, whisk eggs, sugar, oil and vanilla until blended. In another bowl, whisk flour, baking powder, salt and cinnamon. Add to egg mixture; stir just until moistened. Fold in apples, rhubarb and walnuts.

Transfer to two greased 8x4-in. loaf pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool. 
Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature.

Labels: Apple, Bread, Rhubarb

From the Kitchen of: Lana at 1:19 PM 0 comments

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Recipe: Rhubarb Dream Bars

1-1/4 cups all-purpose flour, divided

1/3 cup confectioners' sugar

1/2 cup cold butter, cubed

1-1/4 to 1-1/2 cups sugar

2 large eggs

2 cups diced fresh or frozen rhubarb

1/2 cup chopped walnuts

1/2 cup sweetened shredded coconut

In a large bowl, combine 1 cup flour and the confectioners' sugar. Cut in butter until crumbly. Pat into a lightly greased 13x9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned.

In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars.

Labels: Bars, Rhubarb

From the Kitchen of: Lana at 1:16 PM 0 comments

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Recipe: Rhubread

3 cups coarsely chopped fresh rhubarb (about 12 ounces)

2 tablespoons plus 1-3/4 cups sugar, divided 

1 cup canola oil

2 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/2 cup chopped pecans, optional

Preheat oven to 350°. Grease and flour two 8x4-in. loaf pans.

Toss rhubarb with 2 tablespoons sugar; let stand while preparing batter. 

In a large bowl, beat oil, eggs, vanilla and remaining sugar until well blended. In another bowl, whisk flour, salt, baking soda, cinnamon and baking powder; gradually beat into oil mixture (batter will be thick). Stir in rhubarb mixture and, if desired, pecans.

Transfer to prepared pans. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

Labels: Bread, Rhubarb

From the Kitchen of: Lana at 1:14 PM 0 comments

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Recipe:

These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut bars into nine pieces instead of 16.

1 cup all-purpose flour

1/3 cup packed brown sugar

Dash kosher salt

1/2 cup cold butter, cubed

1/3 cup finely chopped pecans

FILLING:

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

2 tablespoons 2% milk

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Dash kosher salt

1 large egg, room temperature, lightly beaten

JAM:

1/2 cup sugar

2 tablespoons cornstarch

1-1/3 cups chopped fresh strawberries

1-1/3 cups sliced fresh or frozen rhubarb

1 tablespoon lemon juice

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans.

• Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust.
• Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. 
• For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. 
• Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Labels: Bars, Rhubarb, Strawberry

From the Kitchen of: Lana at 1:10 PM 0 comments

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Recipe: Pecan Pie Bars

These pecan pie bars are rich and delicious - just like pecan pie! They're perfect for taking to potlucks and other gatherings...I always come home with an empty pan. These Kentucky Derby pecan pie bars are the perfect snack while watching the races.

2 cups all-purpose flour

1/2 cup confectioners' sugar

1 cup butter, softened

1 can (14 ounces) sweetened condensed milk

1 large egg, room temperature

1 teaspoon vanilla extract

Pinch salt

1 package (8 ounces) milk chocolate English toffee bits

1 cup chopped pecans

In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. 

Meanwhile, in large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. 

Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Labels: Bars, Pecans

From the Kitchen of: Lana at 1:04 PM 0 comments

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Recipe: Cherry Bars

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic.

1 cup butter, softened

2 cups sugar

1 teaspoon salt

4 large eggs, room temperature

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups all-purpose flour

2 cans (21 ounces each) cherry pie filling

GLAZE:

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 to 3 tablespoons whole milk

Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.

Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack.

In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Labels: Bars, Cherry

From the Kitchen of: Lana at 12:58 PM 0 comments

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Recipe: Bake-Sale Lemon Bars

3/4 cup butter, softened

2/3 cup confectioners' sugar

1-1/2 cups plus 3 tablespoons all-purpose flour, divided

3 large eggs

1-1/2 cups sugar

1/4 cup lemon juice

Additional confectioners' sugar

Preheat oven to 350°. In a large bowl, beat butter and confectioners' sugar until blended. Gradually beat in 1-1/2 cups flour. Press onto bottom of a greased 13x9-in. baking pan. Bake 18-20 minutes or until golden brown.

Meanwhile, in a small bowl, whisk eggs, sugar, lemon juice and remaining flour until frothy; pour over hot crust. 

Bake 20-25 minutes or until lemon mixture is set and lightly browned. Cool completely on a wire rack. Dust with additional confectioners' sugar. Cut into bars. Refrigerate leftovers.

Labels: Bars, Lemon

From the Kitchen of: Lana at 12:53 PM 0 comments

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Recipe: ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP PAN COOKIE

• 2 1/4 cups  all-purpose flour
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2 large  eggs
• 2 cups (12-oz. pkg.)  NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup  chopped nuts
• PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan. 
  
  COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into prepared pan.
  
  BAKE for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.

Labels: Chocolate, chocolate chips, Cookies

From the Kitchen of: Lana at 12:49 PM 0 comments

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Recipe: Käsekuchen (German Cheesecake)

This German cheesecake is a bit lighter than its American cousin. The filling is made with low-fat quark instead of cream cheese and egg foam is folded into the filling to give it a slightly fluffy consistency. Lemon and vanilla give the filling a fresh flavor.

Crust

• 250 g all-purpose flour
• 125 g butter
• pinch of salt
• 30 g sugar
• 2 egg yolks
• 2-3 tbsp water

Filling

• 750 g quark (regular, not non-fat), see note for a substitution
• 60 g melted unsalted butter
• 125 g sugar
• 4 egg yolks
• 4 egg whites
• 1 tbsp vanilla extract
• zest and juice of 1 lemon
• pinch of salt

• In a large bowl, combine flour, sugar and salt, then cut in the cold butter.
• Add egg yolks and water. Then knead with your hands just until the dough is smooth.
• Wrap in plastic foil and place in the refrigerator for at least an hour.
• Preheat oven to 350°F / 180°C.
• Grease a 10 in / 25 cm spring form with butter.
• Roll out the dough, then press it into the bottom and the sides of the spring form.
• In a mixing bowl (or large food processor) combine quark, sugar, egg yolks, lemon zest, lemon juice and salt. Beat until well blended then mix in the melted butter.
• Beat the egg whites to stiff peaks.
• Carefully fold the egg foam into the quark mixture.
• Pour mixture into the spring form.
• Bake in the preheated oven for 50-60 minutes (or until done). The top should be lightly browned and the filling should be set.
• Turn off oven, open door and let cool for another 15-20 minutes.
• Remove form from oven, run a knife around the edge and open the spring form.
• Transfer cake to a plate or platter. Let cool well before serving.

Note: A good substitution for the quark is low-fat cottage cheese, just place it in a food processor, add a bit of milk and process until very smooth

Labels: Cheesecake, German

From the Kitchen of: Lana at 12:45 PM 0 comments

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Recipe: Caramel Apple Pecan Dump Cake

• 2 can(s)

  (21 ounces) apple pie filling
• 1 box

  (16 ounces) butter golden or spice cake mix
• 1 c

  butter, melted
• 1/2 c

  caramel sauce, like you would put on ice cream
• 1/2 tsp

  cinnamon
• 1 c

  chopped pecans

  
  

  
  

  In a greased 9 X 13 inch baking dish, mix apple pie filling and caramel sauce.
  Add cinnamon.
  Spread evenly in the pan

  Pour dry cake mix directly on top of the pie filling and spread evenly

  Top with melted butter and pecans

  Bake at 350 degrees for 50-55 minutes or until top is golden brown and apple filling is bubbly.

  
  

Labels: Apple, Cake, Dessert, Pecans

From the Kitchen of: Lana at 12:42 PM 0 comments

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Recipe: Norwegian Kringla Recipe

• CRUST:
• 1 cup flour 
• 1/2 cup butter 
• 1 1/2 tablespoons water 
• TOP LAYER:
• 1 cup water 
• 1/2 cup butter 
• 1 cup flour 
• 3 egg 
• 2 teaspoons almond extract 
• FROSTING:
• 1 cup powdered sugar 
• 1 tablespoon cream 
• 1 tablespoon butter 
• 1 teaspoon almond extract 

Container: Baking sheet

Directions

CRUST:

• Mix ingredients like a pie crust. If dough is too moist to handle, add a little more flour. Start by adding 1 teaspoon of additional flour. Do not add too much.
• Divide the dough in half and pat into two strips on a baking sheet. Pat down to be approximately 3 inches wide and 12 to 13 inches long.
• Set aside to make top layer.

TOP LAYER:

• Heat water and butter to a boil in a heavy saucepan.
• Remove from the heat and beat in flour with a wooden spoon.
• Beat in eggs one at a time, adding 1/2 tsp. of almond extract after each egg. Add 1 tsp. of almond extract after the third egg.
• Beat until satiny and shiny smooth. Spread half of the mixture evenly over each strip of dough. Cover the entire surface of the dough.
• Place in an oven preheated to 375°F for 40 to 45 minutes or until golden brown.
• Remove from the oven and allow to cool completely before frosting.

FROSTING:

• Combine all the ingredients in a bowl and stir until smooth.
• Spread the frosting over the cooled pastry strips.
• Sprinkle sliced almonds on top of the frosting.
• Cut each strip crosswise into to slices for serving.

Labels: Kringla, Norwegian, Norwegian Kringla, Recipe

From the Kitchen of: Lana at 3:55 PM 0 comments

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