Published on
July 26, 2010 in
Food and Misc.
Life handed me lemons…really – Lemons :)! Anyway, I have a Vita-Mix blender which I love more than a person should love a blender. But, I had been burning up regular blenders about once a year and have had the Vita-Mix for nearly 4 years. I make whole fruit/veg smoothies and this thing liquifies it all.
Montana decided to have some real summer – it nearly hit 90 yesterday!! The same forecast for today and not much cooling until the end of the week. In “it’s all relative” world, it is hot here. This lemonade hits the spot – lemons with most of the pith and peel (bioflavanoids!), honey and ginger. I look forward to all the lemons life can hand me…they are spendy, ya’ know :)!
Published on
July 2, 2010 in
Food.
Tags: Food.
It is Friday before the 4th of July weekend. It is cool, dark and rainy.
Chocolate Pecan Biscotti.
‘nuf said.
From reader Pat in East Tennessee came a recipe for Old Fashioned Rhubarb Torte.
I took a piece and a cup of coffee out to the front porch this morning. It was cool and drizzly, so I finished it inside.
I had some help.
Rhu-Bob. (say it :)! )
OLD FASHIONED RHUBARB TORTE from Pat in East TN.
1 cup all-purpose flour, divided
5 Tablespoons confectioners’ sugar
pinch of salt
1/2 cup butter
2 eggs
3/4 cup sugar (original recipe calls for 1 1/2 cups sugar. Pat suggested 1/2 that amount and I agree – PLENTY sweet with 3/4 cup)
3/4 teaspoon baking powder
3 cups sliced fresh or frozen rhubarb
In a mixing bowl, combine 3/4 cup flour, confectioners’ sugar and salt. Cut in butter as for pastry. Pat into a 6×10 pan (I use a 9×9) and bake at 375 for 10 minutes. Meanwhile, beat the eggs, sugar, remaining flour and baking powder. Fold in rhubarb and spread over baked crust. Return to oven and bake for 35 to 40 minutes. Cool. Add a dollop of whipped cream if desired.
It is no secret that Karl gets royal treatment and has since I brought him home at 7 weeks of age. But, although he has shared my and now also Steve’s tidbits from the table, he had never taken anything from table or counter until the incident of Karl in the Wedding Cake
The wedding cake was carrot cake and I did not hear anything but “YUM!” from wedding guests. Subsequently, we have had 4 or maybe 6 more single layer carrot cakes from the same bakery. They are that good! Karl reacts the same way as he did to the wedding carrot cake. He can be out in the yard napping and hear/smell/all of the above the cake being cut. We can’t hardly blame him as we’ve been mostly unable to resist buying them.
But then… I made a batch of corn muffins. We eat a lot of New Mexican inspired food.
Digressing a bit, the recipe comes from this cookbook, circa 1976:
This was a church women’s project from the church Steve and his young family attended when they lived in Silver City, NM and Steve was a deputy sheriff in Grant County. According to Steve, Olga (Ulga below is a typo…) Harper was an excellent cook and many of the New Mexico recipes in the book are hers, incuding the corn muffins:
I love this recipe. I make it as muffins. I tinkered using 1 cup frozen corn instead of canned, jalapenos instead of green chiles (the canned green chiles we get are bland) and I put 1/2 the batter in a food processor and blend it smooth so the muffins are slightly less “chunky” than the original. It takes about 5 minutes to mix and get in the oven.
Back to topic…Karl LOVES these corn muffins like he loves the carrot cake! Jalapenos and all.
Seriously, he knows when they come out of the oven and anytime either of us grab one he is right there. He gets more excited over jalapeno corn muffins than meat… jalapeno!! – they are “hot”!
Carrot cake and corn muffins – maybe he should have been Carl.
