This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.
Rhubarb Coffee Cake
4 Tbsp butter ¼ c applesauce 18 tsp granulated sugar 18 tsp raw sugar 1 egg 1 c sour milk 2½ cflour 1½ tsp baking soda 1 tsp salt 1 tsp vanilla 2 c diced rhubarb ½ c brown sugar 1 tsp cinnamon
Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)
I got this brilliant idea to make my own bird feeder. This is out of selfishness of wanting to be amused by my cat Coco Puff. She loves to talk to birds that take a breather on the deck. They don’t stop by all that often, so I thought, maybe get some bowls and have a little place for birds to come eat, drink, and be chatted to by my cat. (Someday I hope to capture her “chirps” on video)
I took a trip to Goodwill to find something to house my birdseed and water. I didn’t want the traditional bird feeder. My original idea was to have two bowls on a long plate. I found this instead.
So far it’s doing it’s job. And attracting some squirrels too. But hey Coco doesn’t mind, she likes to pretend she’s talking and chasing all of them.
Coco and the squirrel having a pre-chase stare down.
If you need to get some milk used up this is a great recipe…if you only have 1 cup to use up. I must say I spent a busy Saturday baking and cooking, trying to use up some of the milk I have and just so there are some snacks around again. This is a straightforward recipe from Taste of Home, probably the Healthy Cooking magazine.
Lemon Poppy seed Bread
1¼ c flour ¼ c granulated sugar ¼ c raw sugar ½ c oats (recipe calls for oat bran) 1 Tbsp poppy seed 2 tsp baking powder ½tsp salt 2 Tbsp butter (unsalted) 2 Tbsp applesauce 2 Tbsp lemon juice (fresh if possible) ½ tsp lemon zest 1 egg 1 c milk
Preheat oven to 350°F. Spray 3 medium sized bread pans with cooking oil, set aside.
In a large bowl, mix together flour, sugar, oats, poppy seeds, baking powder and salt.
In a medium bowl, whisk together milk, butter, applesauce, egg, lemon juice and lemon zest. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Spread batter in prepared pan. Bake for about 40 minutes, or until loaf is light golden brown and a toothpick inserted in center of loaf comes out clean.
Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool completely on rack.
Cover with plastic wrap and store at room temperature or in the fridge.