Rhubarb Crumb Cake

At our library I found a series of cookbooks by Edna Staebler: Cakes and Frostings with Schmecks Appeal. There are 12 cookbooks in this series. Rhubarb is my favorite fruit so when I saw this recipe and decided to try it. It was so worth the try. Moist with a hint of rhubarb and the crunch of the topping. I will be making this one again when the rhubarb is ready. Frozen was used for this cake.

Ingredients:

1 1/4 cup brown sugar, packed
1/4 cup white sugar
1/2 cup butter, (she called for shortening)
1 egg
1 cup sour cream
1 tsp. vanilla extract or almond extract (used almond extract)
2 cups unbleached flour
1 tsp. baking soda
1 tsp. baking powder
2 or 3 cups diced rhubarb

Topping:
1/4 cup sugar
1/2 tsp. cinnamon
1/4 cup chopped nuts ( used slivered almonds)

Directions:

In your stand mixer cream sugars and butter (shortening) until creamy. Beat in egg. Add sour cream and almond extract. Combine until just mixed.
In small bowl combine flour, baking soda and baking powder with a whisk.
Add flour mixture to creamed mixture and blend until just mixed.
Take off mixer and fold in rhubarb
Pour into 9" X 9" baking pan.
Sprinkle topping to top of cake.
Bake 350º for 35 to 40 minutes, or until tootpick inserted in the center comes out clean. If you are using frozen rhubarb bake 15 minutes longer.

Server warm.

Ranger Cookies

On Cookie Madness blog I saw this posting and thought it was interesting. You can read the write up about these cookies on Anna's blog. I have not put Corn Flakes into cookies before. The cookies were good, great for dunking in coffee or milk. They are a very crisp cookie. I had frozen about 1/2 the batter from this batch. When I took it out to bake them I decided to add about 1/4 to 1/2 cup butter to the batter. This made the cookies much better. More like the saucer cookie Anna had described.

Ranger Cookies

Ingredients:

2 cups unbleached flour
1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 cup room temperature butter ( I think next time I would add another 1/2 cup)
1 cup white sugar
1 cup packed dark brown sugar
2 eggs, well beaten
1 tsp. vanilla extract
2 cups large flake oatmeal
2 cups corn flakes
1/2 cup coconut (called for toasted, I did not toast it)
1 1/2 cups milk chocolate chips (used 2 cups)
1/2 cup toasted pecans

Directions:

Preheat oven to 350º

In small bowl combine flour, baking powder, salt and baking soda with a whisk; set aside.
In your mixer bowl add butter and both sugars, cream this until light and creamy.
Add eggs and vanilla and beat until combined

Add flour mixture and combine until just combined.
Take your bowl off mixer and then stir in oats, cornflakes, coconut, chcoolate chips and nuts by hand.

Use large cookie scoop and roll into balls.
Place on lined cookie sheet, leaving about 3" space around cookies and flatten with palm of hand or you could use a sugared fork to flatten.

Bake for 12 to 15 minutes or until edges are golden.

I have been tagged

Rosanne tagged me. In doing this tag I had to figure out which folder to pick from for the 4th folder and 4th photo.


The instructions are to go to the fourth file in your picture folder. Then choose the fourth picture and post it on your blog.

This is a photo of Gold Finches at our feeder.

Here are the six people I am tagging:

Hallie Fae of Smart Cookie

Abby of Confabulation in the Kitchen

Clumbsy Cookies

How To Eat A Cupcake

Brilynn of Jumbo Empanadas

Soni of Sugarcraft

Pineapple-coconut Cake With Self Frosting

On CookieMadness Blog I found this Pineapple Coconut Cake and I knew I had to try it. I love pineapple. It is a very moist cake with wonderful flavor from the topping.

Pineapple Coconut Cake With Self Frosting

Ingredients:

1 can Crushed pineapple in syrup
-(8 3/4 oz can), drained and save 1/2 cup juice
1/3 cup butter
1/2 c sugar
1 tsp. vanilla extract
1 Egg
1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut
1/3 cup dark brown sugar
1/3 cup pecans
3 tbsp. butter (melted)

Directions:

Preheat oven to 350º

In small fry pan toast the pecans (or nuts you choose)

Prepare 8" baking pan with butter and flour or line with parchment paper.

Well drain pineapple, reserving 1/2 cup of the syrup.

In mixing bowl beat together butter, sugar and vanilla. When this mixture is light and creamy, beat in egg.

In small bowl whisk together flour, baking powder and salt.

Then add the flour mixture to creamed mixture alternately with reserved 1/2 cup syrup, beat after each addition.

Spread 1/2 of batter in prepared 8" square cake pan. Take the crushed pineapple and evenly sprinkle over batter. Spread the remaining batter over pineapple.

In small bowl, combine coconut, brown sugar, toasted pecans and melted butter. Sprinkle this mixture over the batter evenly.

Bake for 35 to 40 minutes or until cake tests done.

Coffee and Cream Brownies

I made these awhile ago not sure why I did not put them up then. The recipe comes from Taste of Home. They are a wonderful brownie. There is just something about coffee and chocolate together.

Ingredients:

1/2 cup butter, cubed
3 squares of unsweetened chocolate chopped
2 eggs
1 cup sugar
1 tsp. vanilla extract
2/3 cup flour
1/4 tsp. baking soda
1/4 salt

Filling:

1 tbsp. whipping cream
1 tsp. instant coffee granules
2 tbsp. softened butter
1 cup icing sugar

Glaze:

1 cups semi-sweet chocolate chips
1/3 cup whipping cream

Directions:

Preheat oven to 350ºF.

Grease and line an 8" square baking pan.

Melt butter and chocolate in microwave stir until smooth. Let cool slightly.

In mixer bowl beat eggs, sugar and vanilla. Add the cooled chocolate butter mixture. Beat until combined.

In small bowl combine flour, baking soda and salt. Whisk this together.

Add the flour mixture to the chocolate mixture until just combined.

Spread mixture into prepared pan and bake for 25 to 30 minutes. Test with tooth pick in center of brownie it should be clean when it come out. Do not over bake however. Cool on wire rack.

Filling:

Combine cream and coffee in small bowl and stir until coffee is dissolved.

In mixing bowl combine butter and icing sugar and beat until creamy and fluffy. Add the coffee mixture until well combined. Spread over cooled brownies.

In a saucepan pour cream and add the chocolate chips. Stir over medium low heat until mixture thickens slightly. Let cool. Spread this mixture over the filling and let cool for half hour or so. Then cut into squares.