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Rhubarb

Rhubarb Sour Cream and Strawberry Crumb Cake

Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Rhubarb Sour Cream and Strawberry Crumb Cake
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Servings
1 cake
Servings
1 cake
Ingredients
For Cake:
For Crumb Topping:
Servings: cake
Instructions
  1. Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
  2. Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
  3. Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
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Potato-Leek-Soup

Potato Leek Soup

Potato Leek Soup
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Servings
6 servings
Servings
6 servings
Potato Leek Soup
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan. Add leeks and cook until tender.
  2. Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover.
  3. Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly.
  4. Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan.
  5. Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Tomato-Gazpacho

Fresh Tomato Gazpacho

Fresh Tomato Gazpacho
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Fresh Tomato Gazpacho
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Ingredients
For Soup:
For Croutons:
Servings:
Instructions
  1. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  2. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
  3. When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
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Cabbage

Cheesy Cabbage Casserole

Cheesy Cabbage Casserole
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Cheesy Cabbage Casserole
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375°F.
  2. In a large pot, fry bacon until crisp. Drain it on paper towels. Add onion to the pot and brown for a few minutes. Add cabbage to the pot and stir. Cover the pot and cook cabbage until it is wilted, but still crisp. Stir in cream cheese until melted. Add sour cream and salt and pepper to taste.
  3. Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon and bread crumbs. Bake 20 - 30 minutes, until golden and bubbly.
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peppers-

Brunch Stuffed Peppers

Brunch Stuffed Peppers
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Brunch Stuffed Peppers
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Remove the top 1/2-inch of each pepper. Discard the tops and seeds.
  3. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.
  4. In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper.
  5. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.
Recipe Notes

Recipe Courtesy of Paula Deen

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swiss-chard

Swiss Chard and Grilled Chicken Salad

Swiss Chard and Grilled Chicken Salad
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Swiss Chard and Grilled Chicken Salad
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Ingredients
Servings:
Instructions
  1. Mix together sour cream and salad dressing.
  2. Thin with Italian dressing.
  3. Salt, pepper and garlic salt to taste.
  4. Add cucumbers and onion.
  5. Chill and serve.
Recipe Notes
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