Rhubarb Pudding Cake
1 cup all-purpose flour
1 1/4 teaspoons baking Powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup 2% milk
4 cups 1 inch – sliced rhubarb
cooking spray or parchment paper
1 teaspoon Icing Sugar
Preheat oven to 350°.
Combine flour, baking powder, and salt, stirring well. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray or parchment paper. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon
- 1 tablespoon extra-virgin olive oil
- 2 thinly sliced green onions
- 8 cups finely diced peeled butternut squash, divided (about 4 pounds)
- ½ teaspoon salt
- 2 center-cut smoked bacon slices
- 4 ounces sliced chanterelle mushrooms
- 4 ounces sliced shiitake mushroom caps
- 1½ tablespoons chopped fresh sage
- ¼ cup unsalted beef stock
- 2 ounces Parmigiano-Reggiano cheese, grated and divided (about ½ cup)
- 2 tablespoons part-skim ricotta cheese
- ¼ teaspoon freshly cracked black pepper
- Cooking spray
- 6 ounces oyster mushrooms, sliced
Preheat oven to 350°. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add green onions; sauté 30 seconds. Add 6 cups squash; sauté 2 minutes. Reduce heat to medium-low and stir in ¼ teaspoon salt. Cook, covered, 15 minutes or until tender. Increase heat to medium-high. Cook, uncovered, 2 minutes or until liquid evaporates, stirring frequently. Place squash mixture in a large bowl; mash with a potato masher or fork until smooth.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; crumble bacon. Add chanterelles, shiitakes and sage to drippings; sauté 8 minutes or until mushrooms are browned. Add stock; cook 3 minutes or until liquid almost evaporates. Add mushroom mixture, remaining 2 cups diced squash, remaining ¼ teaspoon salt, 1 ounce Parmigiano-Reggiano cheese, ricotta cheese and black pepper to mashed squash mixture, stirring to combine.
Spoon squash mixture into a broiler-safe 11 × 7-inch glass or ceramic baking dish coated with cooking spray. Cover with foil; bake at 350° for 1 hour. Remove pan from oven; discard foil. Preheat broiler to high. Combine bacon, remaining 1 ounce Parmigiano-Reggiano and oyster mushrooms in a bowl; sprinkle over gratin. Broil 6 minutes or until lightly browned. Let stand 5 minutes before serving.
Winter Gingerbread Cake
1 cup vegetable oil
1 cup white sugar
2 large eggs
3 cups all purpose flour
1 tablespoon baking soda
1 teaspoon cinnamon
1 teaspoon fresh or ground ginger
1 teaspoon cloves
1/4 teaspoon salt
1 cup dark molasses
1 cup hot water
Preheat oven to 350 degrees and spray a bundt pan with PAM
In a large bowl, whisk oil, sugar, and molasses. Add the eggs and whisk until smooth.
In another large bowl, mix flour, ground ginger, cinnamon, salt, and cloves. Add the molasses mixture into the dry mixture and mix until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Add liquid to the batter until combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45-60 minutes depending on bake or convection. Cool the cake in the pan on a rack.
Rhubarb Fennel Upside-Down Cake
1/2 pound Butter
3/4 Cup Brown sugar-Packed Firm
1/2 Pound Trimmed rhubarb, cut into 1” pieces
1 teaspoon Fennel seeds
1.5 cups Flour
1/2 teaspoons Baking powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1/3 cup White sugar
2 teaspoons Vanilla extract
1 cup Buttermilk
1 cup (250ml) Whipping cream
Preparation – 1 Spring Pan
Melt in microwave 1/3 only of the above measured butter.
Pour warmed butter into spring pan and sprinkle evenly with the brown sugar. Put in preheated oven for 3 minutes until sugar and butter are absorbed. Remove and cool.
Arrange rhubarb tightly in a decoration of your choice in a single layer over the combined brown sugar and butter
With electric grinder, grind the fennel seeds until fine
Sift together flour, baking powder, baking soda and salt. Add ground fennel
Beat the remaining softened butter and sugar together until light and fluffy. Add vanilla and eggs one at a time
Add flour mixture in 3 batches and the buttermilk in 2 ending with the flour mixture and beating until combined.
Spoon batter over the rhubarb spreading evenly
Bake at 350 until golden for 45 minutes to 1 hour.
Cool for 15-20 minutes on a cooling rack
Whip whipping cream
Run a knife around the edge of the pan and invert cake onto serving platter and cool
Top with whipped cream