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5 loaves
Koehn Auto

WIld Mountain 12-8-13

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June 13, 2021

5/28/2021 1:58:00 PM
Guess who's baaaaack?

Although I do like to cook, and I do grow a lot of my own plants — I focus a lot on tomatoes, peppers, spices and squash — I just started planting my own veggies a few years ago and I still don’t know all the seasons.

I was reminded by an old friend of ours, Alice Nelson, this week, that May is rhubarb time. It’s almost heresy that I would be late on rhubarb season since I love rhubarb, and some of my favorite recipes that I used to type up for Alice were her spring rhubarb ones.

So, when she called to remind me it was rhubarb season, I told her to bring her favorite recipe up for a little moonlight entry into the column this week. Well, Alice came up with three recipes because she couldn’t decide which one she liked best, so I told her we’d just use those three this week and I’d give her credit. So despite my ugly mug being in the top right corner of this column, these are recipes fresh from Alice’s recipe box as she makes a cameo appearance in this week’s column!

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This first one is the one that came to her mind first, so I truly think this is her favorite. I can’t wait to make this one.

4 c. cut rhubarb (1/2 inch pieces)
1 c. sugar
3 tbsp. corn starch
1/4 tsp. salt
2 eggs
6 oz. sour cream (3/4 c.)
1/2 c. sugar
8 oz. cream cheese (softened)
9-inch unbaked pie crust

Mix the first four ingredients together (through the salt)  and cook over medium heat until thickened, about 15-20 minutes. Pour into an unbaked pie shell.

Beat the eggs, sour cream, 1/2 c. sugar and cream cheese together until well mixed. Pour over the rhubarb mixture. Bake the pie at 350 degrees for 40-45 minutes.

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This next one is nice and easy (so much, in fact, that easy is in the title), and again sounds amazing, but I also love yellow cake!
1 box yellow cake mix
5 c. diced rhubarb
1 c. sugar
1 c. heavy whipping cream

Mix cake as directed on package. Pour batter into a greased 9x13 inch baking pan. Carefully cover batter with rhubarb. Sprinkle with sugar; slowly pour cream over top. DO NOT MIX!

Bake at 350 degrees for 35-40 minutes or until toothpick inserted near center comes out clean. Makes 12-16 servings.

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This one was another favorite of Alice, but it brought back her hand written recipes. You know it’s authentic, but it’s been a while since I’ve had to transcribe her fancy cursive!
3/4 c. packed brown sugar
1/2 c. canola oil
1 egg
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. each, baking soda and salt
1 c. finely chopped rhubarb
1/2 c. finely chopped walnuts or pecans

1/2 c. brown sugar
1/2 tsp. cinnamon

Preheat oven to 325 degrees.
Combine the first five ingredients through buttermilk into a medium bowl and mix well.

In another bowl, combine the flour, baking powder, baking soda and salt and mix well.

In a bowl with the first five ingredients, slowly add the flour mixture, mixing until smooth. Stir in the rhubarb and nuts.

Spoon the batter evenly into a 12-muffin pan, using paper liners or a greased pan.

Mix together the two topping ingredients and sprinkle topping over each muffin, about a teaspoon each.

Bake at 325 degrees for 25 minutes. Test with a toothpick and when the toothpick comes out clean, they are done. Makes 12 muffins.

TFD: Take a method and try it. If it fails, admit it frankly, and try another. But by all means, try something! - Franklin D. Roosevelt

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WIld Mountain 12-8-13

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