Quotable

The discovery of a new dish
does more for the happiness of mankind
than the discovery of a star.
~Anthelme Brillat-Savarin

Phantom Rhubarb Muffins

Phantom Rhubarb Muffins
'The Best of the Best and More Cookbook'

1/2 cup fat-free sour cream
1/4 cup vegetable oil
1 large egg
1 1/3 cups flour
1 cup diced rhubarb
2/3 cup brown sugar
1/2 tsp baking soda
1/4 tsp salt

Blend together sour cream, oil and egg. Set aside. In another bowl, stir remaining ingredients together and combine with sour cream mixture. Mix just until moistened. Fill muffin pan. (I find this is a 9 muffin recipe, so I increase the recipe by 1/4 to get 12 muffins.)

Topping

1/4 cup brown sugar
1/4 cup chopped pecans
1/2 tsp cinnamon
2 tsp melted butter

Combine all ingredients and spoon on top of each muffin. Bake at 350F for 25-30 minutes. (I also increase this recipe by a 1/4.)

NB.  These make great desserts served warm with a scoop of ice cream.

German Beef Stew

  

German Beef Stew
(Fandrich Family Heritage Cookbook)

2 Tbsp oil
1 clove garlic, crushed
1 cup onions, diced

Saute garlic and onions in oil until tender. Set aside.


3 lb stew beef, cut into small cubes

Saute beef until brown on all sides. I like to sprinkle a little salt and pepper as it's browning. Then return onions to the pot.

8 1/2 cups beef broth or water
1/4 cup white vinegar
  1 Tbsp sugar
1 bay leaf
1 - 2 Tbsp fresh dill, chopped
1 - 2 tsp salt (to your taste)

Bring to a boil. Reduce heat and simmer covered for about 1 1/2 hours, or until meat is tender. Twenty minutes before meat is done, add:

2 cups carrots, diced
1 cup fresh beans, sliced
A sprig or two more dill, chopped

Simmer until veggies are tender.
Then add to thicken:

1 - 2 Tbsp flour
1/4 cup cold water

Add to stew and cook about 2 minutes or until thickened.

4 cups cooked potatoes, boiled or mashed
(I don't always add the potatoes to the stew,
but keep them as a side dish to pour the stew over.)

Serve with Dumplings.

A Cupcake A Day

So..... you think if an apple a day keeps the doc away, would a cupcake a day do the same? Well, maybe if it's got carrots or zucchini in there somewhere!

Now take a bite.....yum.... and no worries if a little icing gets on the tip of your nose.

picture from a package of notecards I bought

Chocolate Zucchini Cake

We made this recipe yesterday afternoon. It is a recipe my aunt gave me a few years ago when I visited her.

It was delicious then, it's delicious now. And the best part was the fun of sharing some of it with special friends and a good neighbour!

Chocolate Zucchini Cake

Oven - 350 F
9 x 13 pan

Beat the following together:

1/2 cup butter or marg
1/2 cup oil (I used olive and it was fine)
1 3/4 cup sugar (I used 1/4 cup less)
2 eggs
1 tsp vanilla


Combine the dry ingredients in separate bowl:

5 Tbsp cocoa
2 1/4 cup flour
1/2 tsp salt (opt.)
1/2 tsp baking powder
1/2 tsp cinnamon


In a measuring cup, mix together:
1/2 cup milk
1 tsp baking soda

2 cups shredded zucchini

Add wet and dry, alternately. Add zucchini. Mix. Put into greased baking pan.


Topping

1/3 cup brown sugar
1/3 cup chopped nuts
1/3 cup chocolate chips

Spread on top of mixture. Bake 30 - 35 minutes.