Tis The Season for Rhubarb

I can remember the patch of rhubarb that grew at my mother's house, my childhood home.   I also remember in the spring time when the rhubarb would get about foot tall and underneath those big dark green leaves you could find bright red stalks.   As a young girl I would pick a stalk and go running back to the house to find the sugar bowl, where I would take that fresh picked stalk of rhubarb and stick it straight into the sugar bowl and then take a bite of the rhubarb and all of the sugar that would stick to it.   This ritual would continue until the entire stalk had been dipped in sugar and then devoured.   Great combination of sweet and sour.  What I don't remember is my mom making anything with the rhubarb.   That's not to say she didn't, I just don't remember or I didn't like it once it was cooked. 

Now days I have a few small patches of rhubarb growing in my yard. I have trying to grow them for at least 10 years.  They are slow in spreading but provide me with enough to make a few batches of Jelly or other treats.   My backup plan involves good friends who have a large patch and they often let me pick my fill if I ask nicely.   

This year I expanded my repertoire from just making Rhubarb Jelly to making a few other things.   

I took my Raspberry Bar Recipe and turned it into Rhubarb Blueberry Squares.  

Click on photo to open photo. Once open right click to save to your computer for printing later.

Next I swapped out half the blueberries in my Blueberry Lemon Loaf recipe for an equal amount of fresh chopped Rhubarb.   Scooped the batter into paper lined muffin tins and made Blueberry Rhubarb Muffins.  

Click on photo to open photo. Once open right click to save to your computer for printing later.

Lastly, was twist on Puff Pastry Straws using my Rhubarb Strawberry Jelly as the filling. 

Click on photo to open photo. Once open right click to save to your computer for printing later.

All of these were big hits with family and friends, I can tell because there were no leftovers. 

Find more recipes here......

Follow me on Facebook

Or find me on Pinterest

Click this image to subscribe to my newsletter

Join me on Google+ 

From the bottom of my heart.............. 

Zing, Zing, Zing Went My Heart Strings

Do you remember when Hostess made Zingers?   Raspberry Zingers were one of my favorite snacks to carry in my school lunch.  

It was no surprise to me that I would like the same flavor combos in any other form such as Raspberry Trifle or in this case Raspberry Bars.  

This recipe is so versatile. You can make the total recipe from scratch or you can swap out ingredients for shortcuts and it still tastes great.   

Not only can the ingredients be swapped out but it can also be made in many forms.   I have made the bars in a sheet pan and cut into bars.  I have also put the dough in my mini muffin tins and made cookie cups.  Filled them with the jelly and frosted and sprinkled coconut on top.   I have made a large pizza style cookie and put it in a pizza box for taking to picnics or even to give as a gift.    Lastly, I have made cut-out cookies and sandwiched them together with the jelly frosting and coconut on the inside and around the edge.   Not to mention this flavor combo in a Halfmoon cookie or a Pustie.   Too many choices.   

If you liked Raspberry Zingers you are going to like this recipe.   

Click on photo to open photo. Once open right click to save to your computer for printing later..

Find more recipes here......

Follow me on Facebook

Or find me on Pinterest

Click this image to subscribe to my newsletter

Join me on Google+ 

From the bottom of my heart.............. 



This Is How I Roll

My dad worked the 2nd shift at a local factory while I was growing up.   Nearly everyday, I remember my mom packing his lunch and setting it out for him in a simple brown lunch Bag.   One of the things she used to pack him was a piece of Jelly Roll Cake that she had purchased at the local store.    

I have attempted many recipes in trying to recreate it and many have failed.  This one, however, hits the nail right on the head.    Yipee!    Now I can make it and play with the fillings.  As you can see from the photo below I have already strayed from the plain strawberry jelly filling.   

Jelly Cake Roll Recipe

Ingredients

6 eggs, separated and at room temperature

1/4 cup water

1-1/2 cups sugar, divided

1 teaspoon vanilla extract

1 teaspoon lemon extract

1-1/4 cups cake flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cream of tartar

Confectioners' sugar

Filling

1 jar (12 ounces) your favorite jelly

1 8-oz. pkg. Cream Cheese Softened

1/3 cup confectioners’ sugar

1 tsp. vanilla

2 cups Original Cool Whip

Bring eggs to room temperature and separate the yolks from the whites.  Save each in a separate bowl.

Preheat oven to 350°. 

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.

In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1 cup sugar. Stir in extracts. Sift flour, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter; continue to fold in remaining whites. Spread evenly into prepared pan.

Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. 

Make the filling by placing the room temperature cream cheese in a bow.  Beat on low to medium speed until cream cheese is soft and pliable.  Add in the 1/3 cup confectioner's sugar, mix until thoroughly combined.   Add in vanilla and 2 cups cool whip.   Mix until combined.    

Unroll cake; spread evenly with a layer of jelly and then the cream cheese filling, Roll up; place on serving dish and dust with confectioners' sugar.

Note & Swaps

• I used home made black raspberry jelly, but you can use your favorite. 
• I also filled mine with a cream cheese, whip cream filling, but why not try filling it with Cheesecake, Ice Cream or Pudding?   All of those sound delicious. 

Follow me on Facebook

Or find me on Pinterest

Click this image to subscribe

Join me on Google+

From the bottom of my heart.............. 

Sweet Pickled Jalapenos aka Cowboy Candy

A few years back I made Heaven and Hell Pickles, basically a sweet pickle with some jalapeno slices mixed in.   They were really yummy, pleasing those who like a little sweet and those that like a little hot and spicy.   Made them again this year, but my son said I didn’t put enough jalapenos in.    So, I am surprising him with some full on Sweet Pickled Jalapenos, also known as Cowboy candy.   

 

I researched some recipes on line but found that they range from really absurd recipes with just water and sugar to more difficult recipes with a long list of ingredients.   My favorite recipe is not really a recipe but requires a package of Mrs. Wages Sweet Pickle Mix, white vinegar, sugar and water.    Simple and easy.

 

Notes/Swaps

• Put these on a hamburger or hot dog
• Place on top of cracker spread w/cream cheese and jam/jelly
• Pat dry and put some in your corn bread

 

If you can't find the pickling mix put out by Mrs. Wages you can follow this recipe for sweet pickles.  Just swap out the small cucumbers for jalapeño's

 

Sweet Pickles

Ingredients:

6 pounds pickling cucumbers, ¼ inch slice
6 Tablespoons kosher salt
4 cup thinly sliced sweet onion
4 cup granulated white sugar
4 cup white vinegar
2 cup apple cider vinegar
2 cup light brown sugar (packed)
6 teaspoons mustard seeds
4 teaspoon celery seeds
1/2 teaspoon ground turmeric

Directions:

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1 1/2 hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl.  Mix with hands.  Pack into prepared canning jars.

Combine sugar and remaining ingredients in a medium saucepan; bring to a simmer over medium heat, stirring until sugar dissolves. Pour hot vinegar mixture over cucumber mixture.  Fill to ¼ inch from top of jar.  Cover with lid and twist ring cap as tight as you can.   Place in hot water bath for 10 minutes.  Remove to cool completely.   Check for unsealed jars when cooled.  Place sealed jars in pantry and unsealed jars (if any) in the fridge (will keep up to 2 weeks).  



For more recipes, click the button below:



 

 

Follow me on Facebook
 

Or find me on Pinterest

 

 Click this image to subscribe

 

 

Join me on Google+

 

 

 

 

From the bottom of my heart.............. 

 

 

 

 

 

Quick and Dirty Dessert

We live in an area where we can pick berries in the month of July, weather and Mother Nature permitting.    For instance last year the berries were plentiful on the bushes but because there was little rain, they did not ripen to their usual tender sweetness.     Wild berries are not as plentiful as they used to be.   I remember as a child picking large gallon bucketful's.  We needed that many because us kids could eat them just as fast as mom could can them.  These days you are lucky if you can find 1 bucket full in the wild.   

Thankfully, there are a few pick your own places nearby that I like to frequent for strawberries, blueberries, raspberries and black berries.   Purchasing berries makes it easier to start the jelly process.   If I can't find enough to make the recipe I eventually end up in the frozen section of the local grocery store to purchase those frozen berries in the bag.   In fact when berries aren't plentiful, I have in the past used just the frozen berries to make jelly, no one was able to tell the difference.

Making the jelly is a process within its self.   Pick the berries, clean the berries, freeze the berries, run the berries through the food processor, cook the berries and then strain the juice from the seeds and pulp. By this time my hands are usually a lovely color purple.   Whew!  That is a lot of work for the 2 cups of juice needed to make the jelly.     Once all of that is complete I can then start the jelly making process.  However, this posting is not about the making of jelly.  It is about coming up with a quick and dirty dessert that a longtime friend asked for.  

So in an attempt to make something delicious she could duplicate, I ran to the cupboard to see if I had a jar or two of homemade jelly leftover from last year.   Lucky me, there was.   I hope you like what I come with.

Jill's Quick and Dirty Blackberry Dessert

1 jar of sugarless Blackberry jelly
1 pound cake
1 8 oz. cream cheese
1 tub cool whip (reserve 3/4 cup for garnish)
1 pint fresh black berries
1 loaf or pound cake

Place cream cheese bowl and beat until creamy.  Add 1/2 cup of the jelly,   Mix until completely combined.  Fold in container of cool whip.

Slice pound cake in 1/2 inch slices.   Lay one slice on dessert plate, spread layer of jelly over slice of cake.  Top with cream cheese mixture.  Layer on another slice of cake.  Spread on a thin layer of jelly. Top with  cool whip and a couple of fresh berries.  

Notes and swaps:

• I love that you can mix just about anything with a brick of cream cheese and tub of cool whip.
• you can swap out the black berry jelly for your favorite flavor jam, jelly or marmalade
•  or you can even use crushed cookies, I have used a pkg. of Oreo's but you can use your favorite cookie
• you could even swap out the jam for peanut butter and 1/2 cup confectionary sugar
• I couldn't find a plain pound cake so I used a Marbled Loaf Cake
• You could put the filling in a graham cracker crust and make a pie
• Or you could slather between graham crackers and eat it as is.
• Or use it as a dip with crackers 
• I have even used this filling for a cake filling before frosting the cake.

Have you ever wondered what the difference is between all the jam/jelly's and other spreads? Are jelly and jam the same thing? What's a gelée? 

• Jam is a thick mixture of fruit, pectin, and sugar that is boiled gently but quickly until the fruit is soft and has an organic shape, yet is still thick enough that it spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings.
• Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables.
• Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency; these types of spreads are not always translucent and are often opaque. Fruit butters are best used as a spread and a filling.
• Preserves are spreads that have chunks of fruit surrounded by jelly.
• Conserves are made with dried fruits and nuts and are cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.
• Marmalade is a citrus spread made from the peel and pulp of the fruit. Marmalades are cooked for a long time and have no pectin, and are used as spreads and glazes.
•  Gelée is the French word for "jelly."

 



For more recipes, click the button below:



 

Follow me on Facebook
 

Or find me on Pinterest

 

 Click this image to subscribe

 

 

Join me on Google+

 

 

 

 

From the bottom of my heart..............