2 cups butter
1 cup sugar
1 egg, well beaten
4 cups sifted flower
1 teaspoon vanilla
Let butter soften. Cream, adding sugar gradually. Beat in egg. Stir in flour to form a sift dough. Add vanilla.
Form dough into a ball, cover and refrigerate for at least an hour, Roll dough out on lightly floured surface to about 1/4″ thickness. Cut with cutters. Place on greased cookie sheets.
Bake in a preheated 375-degree oven for 6 to 8 minutes. Cool & frost as desired.
1 1/2 cups sugar
2 cups flour
1/4 teaspoon salt
1/2 cup soft butter
3 eggs
3 tablespoons heavy cream
1 1/4 cups golden raisins
1 pound pitted dates
1 cup chopped nuts
juice of 1 orange and 1 lemon
candied cherries
pineapple, citron & orange peel
1 jigger rum
Mix 1 cup water, flour and salt and cut in the butter. Add 1 egg and the cream. Mix until well blended. Spread in a 15″ x 10″ x 1″ pan. Bake at 350′ for twenty minutes. Mix the remaining eggs, 1/2 cup sugar, dates, raisins, nuts, juices and rum. Spread on the pastry. Bake 20 minutes longer. Decorate with the candied fruit.
In honor of the Norwegian Curling Team I am going to mix things up and add a few Norwegian recipes.
Rabarbragrøt (Rhubarb Compote)
To server 6 or 8
2 cups water
¾ cup sugar
1½ pounds rhubarb, washed, scraped and cut into ½” pieces (about 4 cups)
½ teaspoon vanilla
3 tablespoons cornstarch
¼ cup cold water
Dissolve the sugar in the water in a 2-quart enameled or stainless-steel saucepan, and bring to a boil. Drop in the rhubarb, reduce the heat to low and simmer, uncovered for 20 to 30 minutes, or until the rhubarb shows no resistance when pieced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla.
In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb, and bring to it to a boil, stirring constantly. Simmer about 3 to 5 minutes, or until the mixture has thickened. Pour into a serving bowl and chill.
WHIPPED CREAM (optional)
1 cup chilled heavy cream
¼ cup sugar
1 teaspoon vanilla
Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla and continue to beat until it is just about firm enough to hold its shape.
You may blend the rabarbragrøt with the whipped cream or squeeze the whipped cream through a pastry tube in decorative swirls.
Yeah so today I had to run out to drop some stuff off at the husband’s work (He’s collecting wood for the Cub Scout family camp out). I took the time to run to Amvets (always on the lookout for more sewing machine feet) and came across this:
Yeah pretty awful. I’m pretty sure it cursed me because when the bread I made today was done it looked like this:
Needless to say I’m making another loaf. I may try the recipe again but finish it up in the oven instead of bread machine.
apple rhubarb muffin printer friendly
Recipe card friendly apple rhubarb Muffin recipe
The recipe:
Wet:
1 egg
¾ cup milk
¼ cup vegetable oil
¼ cup white sugar
2-3 tablespoons brown sugar
¼ cup sugar in the raw (Sugar In The Raw Turbinado Sugar, 6-Pound
1 tsp vanilla
1 ½ cups apples, coarsely grated
Dry:
½ cup ground quick oats (I used a coffee grinder)
1 cup white flour
½ cup white wheat flour (I use the Wegmans brand or King Arthur Flour, Og, White Whl Wheat
2 tsp baking powder (Rumford Aluminum Free Baking Powder, 8.1-Ounce Canisters – Pack of 2
1 ½ tsp cinnamon (Ground Saigon Cinnamon
3 tbsp milled flax seed (Hodgson Mill, Flax Seed Milled Gf, 12 OZ
2 tbsp wheat bran (Bob’s Red Mill Wheat Bran, 20 oz
pinch salt
1 ½ cups rhubarb, diced
preparation
Preheat oven to 350°F. Line/grease 10-12 muffin cups.
Combine all wet ingredients. Combine flour, baking powder and salt. Stir in rhubarb. Pour wet ingredients into dry and blend until flour mixture is just moistened.
Fill muffin cups. Bake 25 minutes or until golden brown and tester comes out clean.