Rhubarb Meringue Torte

Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

Crust:

• 1 cup butter
• 2 cups flour
• 2 Tablespoons sugar

1. Mix butter, flour and sugar together until crumbly.
2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
3. Cool slightly.

Custard:

• 6 egg yolk
• 1 cup whipping cream or half and half
• 2 cups sugar
• 4 Tablespoons flour
• 1/2 tsp salt
• 5-6 cups rhubarb, cut into small pieces

1. Beat egg yolks, cream, sugar, flour and salt together.
2. Fold in rhubarb and pour over baked crust.
3. Bake at 350°F for 45-55 minutes (until custard is set).

Meringue:

• 6 egg whites
• pinch of salt
• 3/4 cup sugar
• 1 tsp vanilla

1. Beat egg whites with salt and vanilla until foamy.
2. Add sugar gradually, and beat until stiff.
3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Banana Blueberry Baked Oatmeal

While on an RV road trip through the eastern states several years ago...we spent some time in Lancaster County, Pennsylvania.  We had the privilege of being invited to a home for dinner one night, and enjoying a wonderful home-cooked meal of favorite local cuisine.  As we parted ways that evening, we were given a parting gift by our hostess...a pan of blueberry baked oatmeal to enjoy on the road.  And enjoy it we did!!!  I have been stirring up my own version of that dish since that time...one that also has bananas in the mix. It always brings back memories of summertime in Lancaster County...the warm hospitality and wonderful foods we enjoyed while we were there. Baked oatmeal is a wonderful and healthy breakfast treat...and can be refrigerated for several days. 

Ingredients:

• 2 cups old-fashioned oats (large flake)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/3 cup brown sugar
• 1/2 cup chopped almonds (optional)
• 1/4 cup oil
• 1 egg
• 1 1/2 cup milk
• 2 bananas, mashed
• 1 cup blueberries (fresh or frozen)

Method:

1. Grease an 8" square baking dish.
2. Mix oats, baking powder, salt, cinnamon, sugar and almonds together in a bowl.
3. Whisk milk, egg and oil together in a separate bowl. Add mashed bananas.  (Or combine milk, eggs, oil and bananas in blender and pulse until smooth.)
4. Add to oat mixture and stir to combine.
5. Gently stir in the blueberries and spread in prepared baking dish. (I like to save a few blueberries to sprinkle on top.)
6. Bake at 350° F for 35 minutes...or until top is golden.
7. Serve warm with a drizzle of maple syrup, a dollop of yogurt or a splash of milk.

Serves: 9

Asian Coleslaw Stirfry

Simple, tasty and healthy as well!  Here's my version of a hamburger cabbage slaw recipe that I've seen all over the internet.  Serve in a bowl as is and call it a meal...or serve over rice.
 

• 1 pound lean ground beef
• 2  tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons minced ginger root
• salt and pepper
• 1-1 pound (454 gr) package coleslaw mix *
• 1 red pepper, thinly sliced
• 3 tablespoons Hoisin sauce
• 2 tablespoons soy sauce
• 1 teaspoon Sambal Oelek (or use Sriracha sauce to add heat)
• chopped green onion and sesame seeds, for garnish

1. Heat oil in very large skillet over medium high heat.
2. Add beef, garlic and ginger and cook through, while stirring.**
3. Season with salt and pepper to taste.
4. Add coleslaw mix and peppers.
5. Cook for about 5 minutes or until veggies are tender, stirring frequently.
6. Combine hoisin sauce, soy sauce, and Sambal Oelek. Add to skillet and stir for about 30 seconds longer.  (Use Sriracha Sauce instead of Sambal Oelek if your prefer.)
7. Spoon into serving bowl and garnish with chopped green onions and sesame seeds.

* Using pre-cut coleslaw mix is a huge time-saver and makes for a quick and simple meal.  If you are more interested in saving money than time, buy a small head of cabbage and do your own shredding.
**Tip ~ Use a potato masher to crumble the ground beef while browning.

Roasted Smashed Potatoes

These potatoes are crispy on the outside and amazingly tender on the inside...a great twist on the classic baked potato.  They are the perfect side dish for any meal and easy to prepare. 

• 1 1/2 pounds small new potatoes (yellow or white potatoes work best)
• 3 Tablespoons olive oil (use garlic-infused olive oil for added flavour)
• coarse salt, to taste
• black pepper, to taste 
• 1 Tablespoon fresh herbs, minced (chives, rosemary, dill or whatever is growing in your garden)

1. In a large pot, bring potatoes to a boil in salted water. Reduce heat and simmer until tender (about 15 minutes).
2. Drain potatoes and cool slightly.
3. Place on prepared baking sheet (lined with parchment or foil and brushed with olive oil).
4. Gently flatten potatoes with the back of a lifter/spatula or a potato masher.
5. Drizzle or brush tops with olive oil and season with salt and pepper.
6. Sprinkle with fresh herbs.
7. Roast in a 450° oven for 20 minutes or until golden brown and crisp. 
8. Serve just as they are or top with sour cream and your favorite potato toppings.

Serves 4

Impossible French Apple Pie

As I explained last week when I posted Impossible Taco Pie....'impossible pies' are simply a combination of simple ingredients (usually including Bisquick) which are poured into a pie plate, and then form a magic crust during the baking process. Very easy. And delicious.  Today I am posting a sweet version of the impossible pie...and again I am using the biscuit mix recipe featured on this blog.

• 5-6 cups tart apples, peeled and sliced (such as Granny Smith)
• 2 eggs
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup 'biscuit mix' (or Bisquick)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 Tablespoon butter, softened

Streusel Topping:

• 1/2 cup biscuit mix (or Bisquick)
• 1/2 cup chopped pecans or walnuts
• 1/3 cup brown sugar
• 2 tablespoons butter

1. Place apple slices in greased 9-inch pie plate. 
2. Combine eggs, milk, sugar, baking mix, spices and softened butter in blender.  Blend until smooth...about 15 seconds. Pour over apple mixture in pie plate.
3. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.  
4. Bake at 350°F for 45 minutes or until knife inserted in center comes out clean.  
5. Serve warm with ice-cream or whipped cream.

Serves 8.  

And that is my 'throwback Thursday' contribution...a recipe from yesteryear!

Impossible Taco Pie

Do you remember the 'impossible pies' that were all the rage many years ago?  These could be sweet or savory...and were a combination of simple ingredients (usually including Bisquick) which were mixed together and poured into a pie plate, and would form a magic crust during the baking process. At the time, I had a basic biscuit recipe that I used as the base for many of these 'impossible pies'. I've recently tried a few of those recipes using the biscuit mix recipe on this blog with great results.  I'm sharing the first one with you today...on this 'throwback Thursday'!

• 1 pound ground lean beef
• 1 medium onion, chopped
• 1 envelope Taco seasoning mix
• 1/2 cup salsa (we prefer hot)
• 1 - 12 oz /340 ml can sweet corn, drained
• 1/2 cup red or green sweet peppers, chopped
• 3/4 cup 'basic mix' (or Bisquick)
• 1 1/4 cup milk
• 3 eggs
• 1 cup Monterey Jack or Cheddar cheese, grated

Instructions:

1. Preheat oven to 400 degrees F.
2. Brown ground beef and onion in a heavy skillet; drain off any fat. Stir in taco seasoning.
3. Add salsa, corn and peppers and simmer for a minute or two.
4. Spread in bottom of greased deep dish pie plate or 10" cast iron skillet.
5. In a small bowl, combine the baking mix, eggs and milk. Beat well to combine and pour over meat mixture in pie plate.
6. Bake for 30 minutes or until knife inserted at the center of the pie comes out clean.
7. Top with cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.
8. Serve with shredded lettuce, tomatoes and a dollop of sour cream. 
9. Serves 4-6

What are your memories of the 'impossible pies' of yesteryear? I'll be posting another version next week.

Lemon Cheesecake with Raspberry Topping

Here is a light, luscious and lemony 'no-bake' cheesecake that is the perfect ending to a special occasion meal.  Or forget the meal and just enjoy this dessert with with good friends!  With Valentine's Day just around the corner, I thought I'd share a recipe that I served recently...a dessert that would be the perfect finale on February 14th.  You may just want to put it on your 'Saturday in the kitchen' agenda for next weekend!

Crust:

• 1 1/3 cups Oreo Baking Crumbs
• 1/3 cup butter

Filling:

• 1 envelope unflavoured gelatin
• 1/4 cup cold water
• 1/4 cup hot water
• zest of 1 lemon (finely grated)
• 1/2 cup freshly squeezed lemon juice (juice of 2 lemons) 
• 1 - 8 oz /250 gr package cream cheese
• 1 cup granulated sugar
• 2 cups whipping cream

Directions:

1. Combine chocolate cookie crumbs and melted butter. Pat into a 9-inch spring-form pan. Set aside.
2. In a small bowl, sprinkle gelatin over cold water; then add hot water while stirring.  Stir in lemon zest and juice.  Allow to cool for several minutes (but do not let set). 
3. In a mixing bowl, beat cream cheese and sugar until very smooth.  Add gelatin mixture and combine well. 
4. In a separate bowl, whip cream until stiff. Gently fold whipped cream into cheese mixture.  
5. Pour filling into crust.  Refrigerate for  at least four hours or overnight. 
6. Remove from pan and serve, topped with raspberry sauce (below), fresh raspberries and additional whipped cream.

Easy Raspberry Sauce:

• 2 cups raspberries (fresh or frozen and thawed)
• 1/4 cup sugar
• 1 tablespoon freshly squeezed lemon juice

Combine raspberries, sugar and lemon juice in blender and process until liquidy. (Add more sugar to taste, if desired.)
At this point, you can eliminate the seeds by passing through a strainer.  We like the seeds!
Store in closed container in fridge for several days.

This dessert can be stored in an airtight container in the fridge for several days.  It also freezes well.

Serves 8.