Strawberry-Rhubarb Cake

Strawberry-Rhubarb Cake

(8-12 servings)

Ingredients:

1 lb. Fresh Rhubarb, ½ inch slices

1 cup Sugar

1 (3 oz.) box Strawberry Jello Mix

1 box Yellow Cake Mix

1 cup Water

¼ cup Butter, melted

Directions:

Spray a 9x13 baking dish and spread the rhubarb evenly over the bottom. Next, in order, evenly sprinkle the sugar, than jello mix and finish with the cake mix. Carefully pour the water over all and then do the same with the melted butter. Place in a pre-heated 350 degree oven for 45 minutes. Let cool slightly and serve. This dessert can be served warm, room temperature or cold. I like mine warm with a little ice cream over it.

Note: If you wish, experiment with different jello mix flavors and/or cake mixes.

Ideas for Future Efforts

Large Strawberry-Rhubarb Muffins

Large Strawberry-Rhubarb Muffins

(6 servings)

Ingredients:

3 cups All-Purpose Flour

¾ cup Turbinado Sugar, plus for sprinkling (see note)

1 tbsp. Baking Powder

½ tsp. Baking Soda

1 tsp. Salt

10 tbsp. Unsalted Butter, melted & slightly cooled

2 large Fresh Eggs

1½ cups Buttermilk

1¾ cups Fresh Strawberries, diced

1¾ cups Fresh Rhubarb, diced

1 tsp. Fresh Lemon Zest, finely grated

Directions:

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt. In a second large bowl, beat the butter and eggs until well combined. Fold in half of flour mixture and buttermilk to the egg mixture and then repeat. Now fold in the strawberries, rhubarb and lemon zest. Evenly fill 6 jumbo muffin cups that have been sprayed with pan release. Sprinkle extra sugar over each of the muffin cups generously. Place on a rack in the lower third of a pre-heated 375 degree oven for 50 to 60 minutes, or until golden tops and toothpick inserted in center comes out clean. Transfer muffins to a rack to cool before serving.

Note: Turbinado sugar is a raw brown sugar with most of it's molasses still in it. If you don't have it, just use regular sugar in the batter and sanding sugar (large crystals) for sprinkling on top of batter before baking. You could also try using light brown sugar in the batter too.

Note: Muffins can be stored in an airtight container and reheated in a 375 degree oven for 5 minutes.

Note: You could make smaller muffins (12) using a regular muffin tin. Reduce baking time to 25 to 30 minutes (depending on oven) or until golden tops and toothpick inserted in center comes out clean.

Ideas for Future Efforts

Have You Ever Tried Rhubarb?

Rhubarb Stalks with Leaf

Have you ever tried "Rhubarb" or even know what it is or looks like?  If you have, then you're probably hooked on it like most others.  If you have not, then you need to find a way to taste this interesting fruit.  It's long thin stalks with large (almost elephant ear appearance) green leaf you find in many a yard throughout the USA.  If you see it in a grocery store, the big green leaf is usually not there.  It's very popular at the farmer's market too.

You want to stay away from that big green top as it is toxic if eaten.  But the beautiful red-greenish stalk is "Delicious" as my blog assistant states.  It has a puckering taste that needs some sugar to cut.

It is best used fresh in dishes but works well even after being frozen.  If you do freeze, always dice it up as it will be needed in a recipe.  Also bag it for the freezer in the amount needed for a recipe.  Then all you have to do is thaw it and make the dish.

Diced Rhubarb

My using it in two recipes this week.  One is for a muffin recipe called "Large Strawberry-Rhubarb Muffins." The second is as a dessert recipe for "Strawberry-Rhubarb Cake."  You will notice that both use strawberries too.  Strawberries compliment rhubarb very well.

If you have my cookbook, there are a couple of rhubarb recipes in it that you will love to try.  First because they are very tasty but also easy to make.  That is one of the nice things about working with rhubarb.  It's easy to work because you basically just have to dice or slice it.  The same holds true for rhubarb recipes.  I can't think of a rhubarb recipe that takes a lot of time or effort.  Although you will find most rhubarb recipes to be dessert ones, it is used in savory dishes too.

I personally think that when eating rhubarb desserts, you need ice cream, cold heavy cream or even whipped topping to add to the experience.

I've already blog a few rhubarb over the life on my blog here.  So to make it convenient, I'll put those links right here.  Rhubarb Crunch (V), Rhubarb-Cherry Jam (V).

Have a great week and "Happy Cooking" too.

Cheese Frenchees

Cheese Frenchee

(3-4 servings)

Ingredients:

6 slices Good White Sandwich Bread

as needed Mayonnaise or Miracle Whip

6 slices American Cheese

1 large Fresh Egg, beaten

½ cup Milk

¾ cup All-Purpose Flour

½ tsp. Salt

2 cups Cornflakes, crushed

as needed Canola Oil or Peanut Oil, for deep frying

Directions:

Spread the 6 slices of bread with mayo/miracle whip and then top 3 slices with 2 each slices of cheese. Place the 3 slices of bread without cheese on top of cheese topped slices. You can slice off the crusts or leave be, your preference. Once this is done, cut each sandwich into 4 triangles (12 total) and set aside. In a medium bowl, well combine the egg, milk, flour and salt. In a low-sided flat dish place the crushed cornflakes. Dip a sandwich triangle into the egg mixture and then into the cornflakes. Coat all sides of triangle and press to do so. Place the finished triangle on parchment paper on a sheet pan. Repeat process with remaining triangles placing on parchment paper. Make sure they don't touch each other. Place sheet pan in the freezer until triangles are well frozen (see note). When ready to eat them, heat oil in deep fryer or heavy cast-iron skillet to 375 degrees. If using skillet, make sure the oil is deep enough to cover all of the triangle when frying. Fry until golden brown during as needed (about 3 to 5 minutes total). Remove to paper towels to drain and cool slightly before serving.

Note: The Cheese Frenchees hold together better if frozen first. It also allows you to make a large batch and store extras in freezer for later meals. After freezing, place in zip-lock bags in freezer until needed.

Note: You can change out the type of bread and cheese for different taste effects too.

Ideas for Future Efforts

Homemade Runza Style Sandwich

Homemade Runza Style Sandwich

(12 servings)

Ingredients:

Dough:

4½ cups All-Purpose Flour

½ cup Sugar

1 tsp. Salt

2 pkg. Dry Yeast

¾ cup Milk

½ cup Water

½ cup Shortening

2 large Fresh Eggs, room temperature

Filling:

2 lb. Ground Chuck (85/15)

1 large Yellow Onion, diced

4 cups Green Cabbage, diced

2 tbsp. Unsalted Butter

1 tsp. Salt

½ tsp. Black Pepper

½ tsp. Garlic Powder

Directions:

Dough:

In a large mixing bowl, combine 1¾ cups flour, sugar and yeast. In a sauce pan, heat milk, water and shortening until warm (120-130 degrees). Pour the liquid into the bowl of flour mixture and add the eggs. Beat on low speed of electric mixer for half a minute and then increase to high for 3 minutes. Stir in remaining flour and knead for 6 to 8 minutes. Place dough in a greased bowl, cover and let rise in a warm place until doubled (about an hour). When ready to make sandwiches, remove dough to a flour surface and punch down. Divide into 12 equal portions and roll out each one into a 6x8 inch piece a ¼ inch thick. Place ¾ cup of filling in center leaving about an inch of dough all around outside empty. Make a rectangle by bringing the long sides of dough together over the filling and pinching ends together. Then pinch the ends of dough on short side together. Place, seam side down, on a baking sheet the has been lightly greased. Repeat process until all are done. Bake in a pre-heated 350 degree oven for about 20 minutes and they are golden brown.

Filling:

In a large skillet over medium heat, brown the ground chuck and onions until beef is no longer pink. Drain any grease and then add the cabbage, butter, salt, pepper and garlic powder and cook until cabbage has wilted. Remove from the heat and let cool a little before assembling the Runza sandwiches.

Note: To change them up a little, you could add your favorite cheese on top of the meat mixture before sealing the dough around the filling. You might even try adding mushrooms or bacon to change the taste. Use your imagination when making these delicious sandwiches.

Note: If you don't want to make or have the time for the dough, you can use frozen bread dough. Just thaw 2 loaves, roll out to a ¼ inch thickness and cut to 6x8 inch pieces.

Ideas for Future Efforts

Stuffed Sandwiches from Nebraska Based Companies

I spent about 7 or 8 years living in Omaha, Nebraska.  It was my college years and then some working after I had finished college.  During those years, I discovered many great eating places.  Some were just "Ma & Pa" single establishments and others were chains started in Nebraska.  Each restaurant seemed to have a "Signature Dish" and for many of them, I never got past that menu item.

For those foreign followers of my blog, Nebraska is pretty close to the middle of the USA.  North to South and East to West, it is in what they refer to as the Midwest of the USA.  It's big in farming with beef and corn as their major agricultural crops.

There were 2 chains, started in Nebraska, that had a sandwich that I still love to eat today.  One of them is still going strong and has expanded to a few other states.  That one is called "Runza" and it is a fast food chain that made their success off a baked sandwich that was stuffed with beef, onions and cabbage.  The sandwich appeared on the menu board as just "The Original Runza" and later expanded in options.  The recipe ("Homemade Runza Style Sandwich") tomorrow is for the best cloning of that sandwich that I have found to make at home.  It's not a sandwich you are going to make weekly or even monthly.  But if you try it, you'll want to be making it several times a year.  Remember, once you have tasted the original, you can always make some enhancements like the company has to vary the taste.

The second recipe this week comes from a restaurant chain that does not exist today.  But in it's hay-day, "King's Food Host" was a very popular place to dine.  It was a little unique too.  You would eat inside and at your booth (I only remember them having booths) was a telephone by which you placed your food order.  The waitstaff only delivered your orders (food and drink) and cleaned up after you left.  You paid for your meal at the cashier station as you left.

They had a great menu of burgers and such, even homemade onion rings that were great.  But for me and quite a few others, the menu item that you had to order each time you went was the "Cheese Frenchee." This was a triangle shaped grilled cheese sandwich that was deep fried.  It had a coating on the outside that just made you die for it.  A pile of ketchup on your plate and just start dipping those wedges into it and taking a bite.  Now it wasn't particularly healthy for you but we didn't care back then because it just tasted sooo... good.  They only gave you 3 sections of the sandwich, so maybe we did save some calories.  At least from what it could have been.

They also made it as a "Tuna Frenchee" but it didn't hold a candle to the cheese one.  All their food was good but you could live on just one of their shakes and the "Cheese Frenchee."  I remember people ordering a burger and getting the CF instead of french fries.  They were that good.

So I hope you will try these recipes and maybe even impress some family and/or friends with them.  "Happy Cooking" in the mean time and until next week.

Corn Tortillas

Corn Tortillas

(12-16 tortillas)

Ingredients:

2 cups Corn Flour

1 tsp. Kosher Salt

¼ cup Lard, room temperature

pinch Sodium Bicarbonate (helps create a little fluffiness) (optional)

1½ cup Hot Water (may need a little more-if so, add 1 tbsp. at a time)

Directions:

Combine flour & salt in a food processor and pulse a few times to combine. Now add the lard & Sodium Bicarbonate (if using) and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough ball will form in processor. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 16 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (thin, about 1/8 inch) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on about 1 minute on each side. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.

Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.

Note: Maseca corn flour is the best brand if you can find it. You may have to look at a Mexican grocery store for it. If you can't, then use whatever brand you can find.

Note: The dough can be made by hand if you don't have a food processor.

Ideas for Future Efforts

Flour Tortillas

Flour Tortillas

(12-14 tortillas)

Ingredients:

2¾ cup All-Purpose Flour

1 tbsp. Baking Powder (optional)

½ tsp. Kosher Salt

¼ cup Lard, room temperature

½ tsp. Chicken Base (optional)

1 cup Hot Water

Directions:

Combine flour, baking powder & salt in a food processor and pulse a few times to combine. Now add the lard & chicken base and pulse a few more times. While food processor is running, slowly add the hot water. You may not need all the water or might need a little more. If you need more, add a tbsp. at a time. Dough should form in processor and be between firm and soft while feeling a little tacky. Remove dough from processor and using your hands, form dough into a large ball. Wrap in plastic and let sit for about 30 minutes. Pull off a small amount (about size of golf ball), roll into a ball, place on a sheet pan and repeat process. You should get 12 to 14 balls. Cover balls with plastic wrap. Cut some zip-lock bags (I use quart size) in half. Place a dough ball on top of one piece and top with the other half of bag. Using your hand press ball into a disc. Flatten (very thin, about 1/8 inch thick or less) using a rolling pin (see note). Repeat process until you have all the balls done. One at a time, remove one piece of bag plastic and them peel off the tortilla from the other. Place flattened tortilla in a lightly greased pre-heated cast-iron pan over medium heat. Cook on each side about 15 to 30 seconds. Wrap in a towel on an oven-proof plate and put in a pre-heated 180 degree oven to keep warm while you cook the remaining tortillas.

Note: It is best to use a tortilla press to flatten the dough balls. I suggest getting one if you are going to do this even a few times a year. Also, using a rolling pin will not give you perfectly round tortillas. But all your dinner guests will know you took special effort and made them.

Note: If interested, you can flavor your tortillas by adding a little Chipotle paste, dry chili powder or chopped fresh cilantro. Just be careful not to add too much. You don't want to compromise the consistency or humidity effect.

Note: You can make the tortillas by hand if you don't have a food processor.

Ideas for Future Efforts

Part 4 of Mexican (Tortillas) Cuisine

One of the main staples in Mexican cuisine seems to be the "Tortilla" and it comes in both corn and flour styles.  Surprisingly, those two styles come in many different forms and sizes.  It's hard to say which is more used.  Each has a pretty defined use.  Although they can be interchangeable in many applications.  But people do have their favorites.  I prefer flour tortillas over the corn ones.  It's just a case of personal preference in taste.

I traveled through much of western Mexico in the winter of 1974-1975.  Every small village had a tortilla factory of some size.  People would stand in line waiting for them to open their doors and start selling the tortillas each day.  You could buy both styles but they came by the kilo and were still warm.  They didn't have packaged tortillas as most of us find today.  You just bought enough to get you through that day.  It just couldn't be beat to have fresh tortillas every day.  It was like a piece of heaven.

The two different forms are soft and hard.  The soft ones are more versatile in use.  They can be held in the hand (small ones) for use with tacos or fajitas.  Larger ones are great for use in making burritos, chimichangas, enchiladas and quesadillas for example.  The hard ones are deep fried (mostly) and come in flat rounds, u-shaped taco shells and as chips of different shapes.

Making your own can be fun.  The other nice piece of making your own is the freshness.  It is really not that difficult to do either.  But it does take practice.  Your homemade ones will probably taste different from the packaged ones you would normally buy too.  It's also best to have some of the equipment used in making tortillas.  Although you really don't need special equipment, it makes the process easier and quicker.

The main piece to get is a "Tortilla Press" and that alone increases production tremendously.  Another piece of equipment would be the "Comal" which is a circular griddle traditionally used in Mexico over an open fire.  A "Tortilla Warmer" would be nice too.  Typically in the USA, you find ones for handling 6 inch tortillas.  But larger ones can be found.

Corn tortillas can be as simple as just corn flour (masa harina), salt and warm water.  You can add ingredients to this basic recipe which can give you different taste, texture and feel.  The same holds true of the flour tortillas.  As you see the two recipes this week, you'll notice in the notes what I mean.

The making of tortillas takes practice as I mentioned before.  Humidity and ingredient amounts can cause problems.  You'll just have to do some trial and error to become very good at making tortillas.  But even the ones that aren't perfect, still make it worth trying.

Have fun and involve others as you make them.  The "Flour Tortillas" recipe is tomorrow.  Thursday's recipe is the "Corn Tortillas" one.  "Happy Cooking" and please pass on my link to other family and friends.

Grilled Cumin-Chili- Flank Steak

Grilled Cumin-Chili Flank Steak

(4 servings)

Ingredients:

2 tbsp. Extra Virgin Olive Oil

2 tbsp. Fresh Lime Juice

2 tbsp. Ground Chili Powder

2 tsp. Ground Cumin

1 clove Fresh Garlic, minced

1 tsp. Kosher Salt

1½ – 2 lb. Flank Steak

Directions:

In a small mixing bowl, combine well all ingredients except steak. Spread the mixture all over steak including both sides. Let the steak sit at room temperature with mixture on for 30 to 60 before placing on grill. Grill over medium-high heat for 8 to 10 minutes or to desired doneness. Remove steak and let it rest for 5 to 10 minutes before slicing. Slice on the bias across grain starting at the thin end and working towards the thick end. Serve with your favorite side dishes.

Note: This steak goes well with small warm tortillas. You might want to serve my Mango Salsa (V) with it.

Ideas for Future Efforts

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

(4 servings)

Ingredients:

¼ cup Balsamic Vinegar

2 tbsp. Extra Virgin Olive Oil

1 tsp. Dry Basil

1½ tsp. Dijon Mustard

1 clove Fresh Garlic, minced

½ tsp. Sugar

1 ½ – 2 lb. Flank Steak

as needed Seasoning (see note)

Directions:

Combine well the first 6 ingredients in a large zip-lock bag. Place flank steak in bag and seal. Put the bag in a 9x13 baking dish and place in refrigerator for minimum of 6 hours up to overnight. Remove steak from bag, drain and pat dry with paper towel. Season steak on both sides and grill over medium-high heat for about 8 to 10 minutes per side depending on desired doneness. Let meat rest for 5 to 10 minutes before slicing on the bias starting at the thin end working to the thick end. Serve with favorite sides dishes.

Note: I season all my meat for the grill with the following 4 ingredients, seasoned salt, black pepper, onion powder and garlic powder. Use as much or little as meets your tastes.

Ideas for Future Efforts

Flank Steak Recipes for the Grill

Picnic Planning

Just a quick note before I start on this week's subject.  The blog is currently under construction.  It should be
complete by the end of the week.  If you have any comments on it or suggestions, please let me know.  My blog assistant is busy too as you can see in the photo.  She's taking a break from our discussions on a picnic blog coming up in a few weeks.  Well, let's start on this week's subject of "Flank Steak."

Top Sirloin, Ribeye, Strip and fillet are the quality cuts of steak most think of for grilling.  Those looking for an inexpensive cut will try chuck steak, round steak, items marketed as charcoal or grill steaks but these needed to be marinated to tender them up for a good meal.  In recent years, they started marketing Flat Iron steaks.  These are somewhere in between the quality steaks and inexpensive ones already mentioned above. They're alright but many times are hard to find.

There is another steak out there that you need to consider and try.  Most people, when they think of steaks and grilling, don't think of "Flank Steak."  These steaks are easy to work with, versatile and quite tasty. They are considered a tougher piece of meat but if handled right will melt in your mouth.  You don't have to use marinates or rubs with this cut of meat but that adds to the diversity of the flavors you can serve up at a meal.

There is only two of these steaks on each critter (cow) so they are not inexpensive.  They are a long flat piece of meat.  A little thicker on one end than the other and the grain of the meat runs basically right to left. It is a long meat grain and because of it, needs to be cut in a special way.  Flank steak needs to be sliced very thin and across the grain.  The best way to serve up a flank steak is to cut on the bias (at an angle) across the grain.  I usually will start slicing at the thicker end cutting on about a 45 degree angle and just work my way through the whole piece of meat.

Because this steak is thicker on one end and tapers down at the other, you can have both medium-rare and well-done slices for the pickier people.  These steaks average between 1 1/2 and 2 pounds each.  But they go further than the same amount of other steak cuts.  It is mainly because of the way you serve or use this flank steak.

This steak is great for fajitas or sandwiches of all types.  It works well as just sliced steak to serve as a simple entree too.

Now not every grocery store carries this steak all the time.  But just ask your butcher for it.  If they don't have it, they may bring it in or tell you which stores do carry it in your area.  Give it a try because you won't be disappointed.

This week I have two recipes using the flank steak.  The first is called "Balsamic Grilled Flank Steak" and uses a marinade.  The second one on Thursday is called "Grilled Cumin/Chili Powder Flank Steak" and is more of a rub.  Both have great flavor and do melt in your mouth.  The second, of course, is a little spicier.

Again, if you have never tried flank steak before it's time you do.  "Happy Cooking" until next week.

Cinnamon Rolls with Maple Frosting

Cinnamon Rolls with Maple Frosting

(about 28 rolls)

Ingredients:

1 pt. Whole Milk

½ cup Canola Oil

1½ cup Sugar, divided

1 pkg. Active Dry Yeast

4½ cups All-Purpose Flour, divided

½ tsp. (heaping) Baking Powder

½ tsp. (scant) Baking Soda

½ tbsp. (heaping) Salt

Plenty of Melted Unsalted Butter

Generous Sprinkling of Cinnamon

1 lb. bag Powdered Sugar

¼ cup Milk

1/8 cup Melted Unsalted Butter

1/8 cup Brewed Coffee

1 pinch Salt

1 tsp. Maple Flavoring

Directions:

In a sauce pan, heat the milk, oil and sugar over medium heat until close to a boil. Set aside and let cool to warm. Sprinkle yeast on top and let it sit on the milk mixture for 1 minute. In a large mixing bowl, combine milk mixture with 4 cups of flour. Stir until just combined, then cover with a clean towel and let rise for 1 hour in a warm place. Remove towel and add the baking powder, baking soda, salt and remaining ½ cup of flour. Stir thoroughly to combine. Refrigerate dough for 1 hour before continuing. Remove dough from pan onto a floured work surface. Roll the dough out into a 30x10 inch rectangle. Dough should be very thin. Start the filling by pouring about ½ cup of melted butter over the dough. Use hands to spread butter evenly over dough. Sprinkle with generous amount of ground cinnamon to cover dough. Now sprinkle 1 cup of sugar over the cinnamon. If you don't think there is enough butter, cinnamon and sugar on dough, add a little more as the goal here is to be gooey. Starting away form you, roll the dough up using the long side towards yourself. Use both hands and roll tightly and slowly. Don't worry about filling oozing out. When you have reach the end of rolling, pinch seam together and place seam side down. Cut the ends off to square up roll. Slice into about 1 inch pieces (should have about 28) and place 7 into each of 4 disposable foil pie pans. Be sure to butter inside (bottom & wall) of pans before filling with the cinnamon rolls. Cover pans with the towel again for about 20 minutes in a warm place. Remove towel and place in a 375 degree pre-heated oven for 15 to 18 minutes until golden brown. While rolls are in the oven, mix the maple frosting. Using a medium bowl, combine powdered sugar, milk, butter, coffee ans salt. Add a splash of maple flavoring at a time and continue to whisk. Taste as you go and adjust ingredients until you have the flavor desired. Frosting should be somewhat thick but still pourable. Immediately top rolls with frosting when removed from the oven. Let sit a few minutes before serving.

Note: You can make the dough and holed up to 3 days in refrigerator. Just punch dough down before starting.

Note: This recipe can be easily doubled. Just divide dough into 2 equal parts, follow directions above and then repeat on second piece of dough.

Ideas for Future Efforts