I was rummaging through some Amish and Mennonite recipes and came across this interesting recipe for rhubarb cake. It’s not only delicious but very quick and simple as well. I’m not a food snob and from time to time will use a cake mix which is what this recipe calls for.
Ruth’s Rhubarb Cake
3 cups 1/4 inch sliced fresh or frozen rhubarb
1-3 ounce box strawberry gelatin
1 cup granulated sugar
1 cup water
1 box yellow cake mix
1-10.5 ounce bag mini marshmallows
Preheat oven to 350 degrees for a metal pan or 325 degrees for a glass baking dish.
Mix rhubarb, sugar, strawberry gelatin, and water in a saucepan. Bring the mixture to a boil and boil 2 minutes. Remove from heat and set aside.
Grease a 9×13 inch baking pan or dish. Cover bottom of prepared dish with the mini marshmallows.
Mix the box of cake mix together as directed on the box. Pour batter over the marshmallows and spread out evenly.
Spoon the rhubarb sauce over the top of the batter.
Bake for 45 minutes.
I suggest you place a baking pan underneath ; it has a tendency to bubble over just a bit.
I serve it with slightly sweetened whipped cream.
Preheat oven to 400 degrees. Beat eggs slightly . Mix in the remaining ingredients. Pour into a unbaked pie shell. Sprinkle additional grated nutmeg on top.
Bake for about 30 minutes or until a knife comes out clean when inserted into the center. Remove to wire rack to cool and then refrigerate until well chilled.
Homemade Corn Tortillas
You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.
2 cups instant Masa Harina
3/4 teaspoon salt
about 9 oz. hot water
Purchase a tortilla press either at a Latin Food store or online.
Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.
In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.
Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.
Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.
Heat a flat griddle on high heat.
Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.
Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.
Low Carb Cabin Cajeta-Cheesecake
This is a not too sweet cheesecake. I choose less sweet because of the decadent, gooey Cajeta sauce. More Stevia sweetener could always be added for more sweetness, if desired.
1 1/2 cups almond flour/meal
1 teaspoon ground cinnamon
1 Tablespoon Stevia sweetener
4 Tablespoons melted butter
Preheat oven to 350 degrees.
Combine the crust ingredients well and press into the bottom of a 9-10 inch greased spring form pan. Bake for about 12-15 minutes or until golden. Allow to cool completely.
2 cups goats milk
2 cups Stevia sweetener
1 vanilla bean, split and seeded
1/2 teaspoon baking soda dissolved in 1 tablespoon water
Combine milk, Stevia, split vanilla pod, scraped of seeds in to a large heavy bottomed pan. Place over medium heat.
Bring to a simmer, stirring constantly until Stevia is dissolved. Remove from heat and remove the vanilla pod; stir in the baking soda dissolved in water. Mixture will bubble up. When the mixture stops bubbling, return to heat; bring to a simmer and cook, stirring often until thick and golden. Once golden, stir constantly until Cajeta is a deep rich brown and coats the back of a spoon. Set aside.
1 1/2 lbs. cream cheese , room temperature.
3/4 cup Stevia sweetener
2 Tablespoons soy flour
3 eggs, room temperature
1 egg yolk, room temperature
1/2 cup heavy cream, room temperature
2 teaspoons pure vanilla extract
Preheat oven to 325 degrees.
Combine the cream cheese and Stevia until blended smooth but not over beaten. Blend in the soy flour. Add the eggs one at a time. Pour in the cream and add vanilla extract. Blend until well combined. Evenly pour into prepared cooled crust. Wrap the outside of cheesecake pan with foil . Place foil wrapped cheesecake in a larger roasting pan . Pour hot water half way up the sides of the roasting pan.
Bake for about 1 1/2 hours in a water bath until set 3/4 of the way into the center. Remove from the water bath to cool completely.
Spread the cooled Cajeta sauce over the top.
1/2 cup Cinnamon covered almonds, chopped, optional. Used to sprinkle over top as garnish.
One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.
Low Carb Cabin Quiche
Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.
Low Carb Crust
3 cups Soy Flour
1 cup all-purpose flour
2 teaspoons salt
1 1/3 cups cold shortening
about 8 tablespoons ice cold water
1 lb. diced bacon, cooked crisp, removed to paper towel lined plate
8 oz. sliced baby bellas/cremini mushrooms
1 bunch green onions,sliced
1 bell pepper, diced
5 oz. baby spinach
2 cups grated Gruyere cheese
2 cups grated Emmentaler cheese
salt and pepper , to taste
1 tsp. ground nutmeg
16 eggs, room temperature
3 cups heavy cream, room temperature
In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.
Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.
Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.
Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.