Recipe of the day. Rhubarb coffee cake

Rhubarb Coffee Cake
2 1/2 cups all-purpose flour
Pinch of salt
1/2 cup brown sugar
1/2 cup butter
3 teaspoons baking powder
2/3 cup milk
1 egg, slightly beaten
1 quart diced, uncooked rhubarb
1 (3 ounce) package black raspberry gelatin
Streusel Topping:
1 cup sugar
1/2 cup flour
1/4 cup butter
Mix flour, salt, brown sugar, butter and baking powder like pie dough. Add milk and egg; press into greased 9 by 12 inch pan. Cover with rhubarb; sprinkle gelatin on top of rhubarb. Mix topping ingredients; sprinkle over gelatin. Bake at 350 degrees for 45 minutes.


recipe. Easy rocky road brownies

Easy Rocky Road Brownies

38 to 40 HERSHEY’S MINIATURES Chocolate Bars , unwrapped

  • 2-1/2 cups miniature marshmallows
  • 1 cup nuts chopped
  • 1 package brownie mix (13x 9 family size)


  • 1. Heat oven to 350°F. Cut each HERSHEY’S MINIATURES Chocolate Bar into about 8 pieces. Stir together marshmallows, chocolate bar pieces and nuts; set aside.
  • 2. Prepare brownie mix according to package directions. Bake brownie 2 minutes less than recommended baking time; sprinkle marshmallow mixture over brownie surface. Continue baking 3 minutes or until marshmallows are puffed and lightly browned. Cool completely in pan on wire rack. Using wet knife, cut into squares. Makes about 24 brownies.

Recipe of the day. pecan pie cheese cake

Pecan Pie Cheesecake

PREP TIME: 0 hours 25 minutes

TOTAL TIME: 5 hours 55 minutes



Cooking spray, for pan

3 8-oz bars cream cheese, softened

1 cup brown sugar

3 large eggs

1/4 cup sour cream

2 Tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. kosher salt


1 sleeve graham crackers, finely crushed

5 tbsp. melted butter

1/4 cup brown sugar

pinch of kosher salt


4 Tbsp. butter

1/2 cup brown sugar

1/2 tsp. ground cinnamon

1/4 cup heavy cream

1 3/4 cups whole or chopped pecans

pinch of kosher salt


Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking
spray. Make cheesecake filling: In a large bowl using a hand mixer or in a
stand mixer using the paddle attachment, beat cream cheese and brown sugar.
Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted
butter, brown sugar, and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a
baking sheet. (If you want to bake the cheesecake in a water bath, wrap
bottom of pan and place in a deep baking pan. Pour in enough boiling water
to come up halfway in the baking pan.) Bake until center of cheesecake only
slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven
door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and
refrigerate cheesecake in pan until firm, at least 5 hours and up to

Before serving, make pecan pie topping: In a nonstick skillet over low heat,
melt butter and brown sugar until bubbly (keep heat low to avoid burning
butter). Stir in cinnamon, heavy cream, pecans, and salt until completely
coated, then remove from heat and let cool and slightly thicken. (You can
make the topping up to an hour in advance and keep at room temperature;
don’t refrigerate as the butter will solidify.)

Release springform pan from cheesecake and spoon over cooled pecan pie
topping. Serve.


Recipe of the day. Fresh strawberry pistachio crumble

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YIELD: 8 servings


For the Strawberry Filling:

4 pounds ripe strawberries, stems removed and halved

Zest of 1 lemon

3 tablespoons Chambord (raspberry liquor)

1 teaspoon vanilla extract

½ cup granulated sugar

3 tablespoons cornstarch

For the Pistachio Crumble Topping:

1 cup of self-rising flour (or AP flour + 1 tsp baking powder)

1 cup rolled oats

1 ½ cup chopped roasted pistachios

2/3 cup sugar

3/4 cup butter, cut into cubes


Preheat the oven to 350 degrees F. In a 9X13 inch baking dish, mix the strawberries with the following five ingredients. Spread the berries out evenly. Using a dough blending tool (or your hands) mix the ingredients for the topping until the butter is well combined, but the mixture is still crumbly. Spoon the topping over the fruit. Bake for 40-50 minutes, until the edges are bubbling and the top is golden. Allow plenty of time for the crumble to cool before serving.


Recipe of the day. Smores muffins

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Yield: 12 muffins


1 cup milk chocolate chips

1 cup all-purpose flour

1½ cups graham cracker crumbs, from about 15 full-size crackers

2 teaspoons baking powder

½ teaspoon salt

¾ cup sugar

1 stick unsalted butter, melted and cooled slightly

½ cup whole milk

1 teaspoon pure vanilla extract

2 large eggs

¾ cup marshmallow cream, or 1 tablespoon per muffin


Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a small bowl, combine the chocolate chips with 2 teaspoons of the flour and set aside. In a large bowl, combine the flour, graham cracker crumbs, baking powder and salt. In a separate medium bowl, whisk together the melted butter, sugar, milk, vanilla and eggs until smooth. Pour into the flour mixture and stir until just combined. Add the chocolate chip mixture and stir. Divide the muffin batter among the lined cups. They should fill the liners ¾ full. Lightly tap the bottom of the pan on a hard surface so the top of the batter smooths out slightly. Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Cool the muffins for 5 minutes in the pan then remove to a wire cooling rack. Once completely cool, top each muffin with a tablespoon of the marshmallow cream. To toast your marshmallow cream, use a kitchen torch or place them under a broiler for 5-10 minutes, making sure to watch them carefully.


Recipe of the day. christmas coffee cake

Christmas Coffee Cake
2 (1 pound) loaves frozen bread dough
1 teaspoon cinnamon
2 cups sugar
2 sticks butter, melted
1/2 pound finely chopped nuts
Preheat oven to 350 degrees. Thaw bread thoroughly. Cut each loaf into approximately 30 pieces. Roll each into a ball about 1 inch in size. Dip pieces in melted butter, then into combined mixture of cinnamon and sugar. Place in well-buttered 10 inch tube pan. Arrange balls in pan; they should just touch in each layer. Bake for 50 minutes. Carefully remove cake by inverting onto plate.


Recipe of the day. Cinamon bread

Cinnamon Bread
1/4 cup margarine
1 cup sugar
1 egg
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 tablespoon cinnamon
Cream together margarine, 1 cup sugar and egg; add buttermilk, flour, baking soda and salt; set aside. Mix together 1/3 cup sugar and cinnamon. In greased loaf pan, place one-third of batter, then one-half of the cinnamon mixture, then one-third of batter, then last half of cinnamon mixture, then rest of batter. Bake at 375 degrees for 50 minutes.