Sharing the cooking...finally.
5 years ago
Featured Answer
Sort by:Oldest
Comments (16)
Related Discussions
June 11th Blooms
Comments (12)Oh, 3 more for my wish list! Fantastic blooms on every one. I can't wait to know what name you come up with for your seedling. What a huge edge and gorgeous color! Belle Cook on it should produce some real beauties. I have a long list of potential names started should I ever get that far (dream). I'll bet you have the same....See MoreI'll Share My Recipe if You Share Yours Tues May 31
Comments (11)Since I haven't been posting any new recipes on my blog, I will try to post some of my favorites from the archives here. Is it still rhubarb season or has it ended? I didn't get any this year. This recipe is from Martha: Strawberry-Rhubarb Coffee Cake 1 ü cups chilled unsalted butter (2 ý sticks) plus more, softened, for pan ü cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon 1/3 cup cornstarch 2 þ cups sugar 1 pound strawberries, hulled and sliced 1 ý pounds rhubarb, trimmed and cut into 1-inch pieces 3 þ cups all-purpose flour 1 teaspoon baking powder ý teaspoon baking soda Pinch of salt 2 large eggs 1 ý cups buttermilk 1 teaspoon pure vanilla extract 1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool. 2. Make crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside. 3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine. 4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping. 5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares. Serves 15. Here is a link that might be useful: Strawberry-Rhubarb Coffee Cake...See MoreNew sign for our kitchen
Comments (8)Beautiful kitchen! And the sign with the story behind it is one of the things that makes a house a home. When our kids were little they had gotten in the habit of complaining if they didn't like something which is annoying & discouraging for a cook. Finally we started the policy that if you loved the food then you could say all the nice things you wanted but if you didn't like it then just say "Thanks for cooking"---it rewarded the cook while indicating the food/recipe wasn't high on the repeat list. My grown kids still remember that when they come home to visit....See MoreYour Easter menu
Comments (34)stacey_mb, I got the recipe from my sister so will include her notes in parentheses. I forgot that the recipe calls for mint too... I've made it without mint and have also added sweet red peppers and omitted the nuts, when appropriate. It's all good. :) Refreshing Minty-Orange Salad 1 lg. can mandarin oranges (10 oz can) 3 cups chopped spring mix (1 bag) 1/2 cup sliced almonds (or favorite nut) 1/2 cup sliced red onion 3-4 tbs. chopped mint Dressing 3-4 tbs. [extra virgin] olive oil 4 tbs. balsamic vinegar 4 tbs. orange juice 1 clove crushed/minced garlic salt & pepper to taste Mix & chill dressing. Pour over salad just before serving....See More
5 years ago
5 years ago
5 years ago
5 years ago- 5 years agolast modified: 5 years ago
this deserves a cartoon from arch ..."
Sure.
To be on topic, and Food Forum rules, and my celebration of Gary Larson's returning FARSIDE dark humor:
I am sure you are familiar with this arachnids species' amorous habits.
5 years ago- 5 years agolast modified: 5 years ago
- 5 years agolast modified: 5 years ago
- 5 years ago
- 5 years ago
5 years ago
Related Stories
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full Story
LIFEHouzz Call: Show Us Your Two-Cook Kitchen
Do you share your kitchen with a fellow cook? We want to see how you make it work
Full Story
KITCHEN DESIGNKitchen Recipes: 3 Real Cooks’ Kitchens
These families share the ingredients that went into their beloved kitchens and what they like to whip up in them
Full Story
TASTEMAKERSPro Chefs Dish on Kitchens: Michael Symon Shares His Tastes
What does an Iron Chef go for in kitchen layout, appliances and lighting? Find out here
Full Story
HOUZZ CALLShare Your Sheltering-in-Place Accomplishments
Let’s celebrate small victories and say how we’ve managed to pass the time at home
Full Story
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
HOUZZ TVA Pizza Oven, a Secret Door and 2 Cooks
In the latest episode of Houzz TV, we revisit this popular Oregon kitchen designed for rolling and tossing dough
Full Story
amylou321