If you shop with a tight budget, and only go once or twice a month to the store, there are inevitably going to be times when the larder is becoming bare and still it isn’t Grocery Day. With experience, these times become a day or two at most, but it is always nice to have someone up the proverbial apron sleeve, to make a meal feel special, without a lot of extras that you may be out of.
Tonight, I made rhubarb crisp for just that reason. It was served with homemade whipped cream, and was a big hit all around. There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering) But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add, until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:
Simple Rhubarb Crisp
4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.
1 box red jello -raspberry, strawberry, it doesn’t matter
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1 cup whole oats
cinnamon/nutmeg if desired
In a baking pan (I use 9X 13 inch cake pan) add the rhubarb. I like to do this with frozen rhubarb, partially thawed. The rhubarb will be juicy as it thaws. Break it up, so it evenly covers the pan.
Sprinkle sugars/jello powder/flour/oats over all.
Sprinkle with cinn/nutmeg
Place pats of butter evenly over the entire pan.
Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.
Serve over ice cream or with whipped cream. Delish!!
This recipe is one that has been calling to me from one of the cookbooks I have in my stash. It seems so simple, yet interesting enough to make dinner seem a little bit special.
To make them, slice as thinly as possible, but leave the bottom intact, so you can fan out the slices. Add a bit of butter or olive oil to each potato ( in this case, I used 1/4 stick of butter for 7 potatoes), and applied it with a basting brush.
Sprinkle with sea salt/seasonings and bake in a 450 degree oven for 1 hour. Then remove from the oven and shred just a bit of cheese onto each potato. Pop back into the oven for about 5 minutes to melt the cheese.
Glazed Yeast Donuts
Sundays are donut days. We usually try to take things a little bit easy on Sundays, and I try to make us all a treat.
Donuts are easy to do and well loved by everyone in the family. Although we are from back East where cake donuts are the norm, it is fun to make yeast donuts once in a while to shake things up a bit.
Donuts are super simple. The recipe:
1 3/4 cups warm milk
5 tsp active dry yeast
1/2 cup white sugar
1 tsp salt
2 large eggs
1/3 cup coconut oil or lard (shortening can be substituted)
4 3/4 to 5 1/8 cups all purpose flour
Add yeast to warm milk, and allow it to proof (become foamy) for 5 minutes. Then add sugar and salt, stirring gently.
In a mixing bowl, pour warm milk and yeast mixture, the eggs and attach the dough hook. Turn on the mixer and add flour, 1/2 cup at time. You are looking for a super soft dough, that pulls away cleanly from the sides. I have used between 4 3/4 to 51/8 cups flour-depending on the humidity
Place soft dough into greased bowl and allow it to rise in a warm place for 1 hour
Punch down and pat out dough into a 1/2 inch thick rectangle. It is important to never re-roll yeast donut dough or it will be tough.
Cut out donuts with a donut cutter and gently move them to a floured baking sheet to rise again until doubled (30 minutes on the warm stove)
Donuts rising for the second time
Heat your oil in a fryer to 350 degrees and gently place your donuts in. I can fit 2 but 3 donuts would be too close and they would stick.
Fry for about 3 minutes or less-they should be lightly browned. Flip and fry for a minute more and remove to a rack to drain.
If you want to glaze them, Combine the following in a saucepan:
1/2 stick of butter (no substitutes)
2 cups powdered sugar
1/8 cup of water-use your judgement.
Melt butter over medium heat, being careful not to brown it. Add sugar and stir. Once sugar has absorbed the butter, drizzle in some water and stir to make a thin glaze.
Glaze for donuts
Dip the donuts in this glaze (I find that it must stay on low heat or it becomes grainy)
Immediately drain glazed donuts on a rack and enjoy!
Fluffy Yeast Donut
I cut out holes in some of my donuts and fry both pieces, or add no hole and fill these with jelly. Simply jab each donut with a cake decorating bag and fat tip, filled with jelly. Squeeze in a tablespoon of jelly and you are done! I glaze these on one side and serve.