Rhubarb Cobbler

Rhubarb is in season, which means I am serving rhubarb for dessert. I spiced-up my Peach Cobbler recipe slightly and came up with a very satisfying treat.
I started with 6-8 stalks of rhubarb (tops cut off) and coarsely chopped them into bite-sized chunks. I added these to a sauce pan on medium heat and cooked them down with 1/4 cup maple syrup until they were softened. I did not cook this until it was a completely mushy mess because it needed to be baked. I just got it started and incorporated some maple into it.
I poured it into a Pyrex pie pan and topped it with a mixture from my peach Cobbler Recipe.

Then I baked it at 350 for approximately 30 minutes until it looked ready to eat. I let it cool a bit… patiently.

I served it with homemade maple whipped cream.

A Bolder Table’s Aussie Bites for Taste & Create

I was really glad to stumble upon this recipe posted on The Bad Girl’s Kitchen for this month’s Taste & Create because I had some of these famous Aussie Bites a couple years ago. I liked them so much that I wrote down the ingredients from the package and that little piece of paper has been in my kitchen drawer ever since.
So, I took out that paper, compared it to the recipe posted, and adapted it a little according to what I had in stock. I think they turned out nicely.
Here is the link to the Aussie Bites recipe from The Bad Girl’s Kitchen.
Here is my ingredient list:
  • 1 cup whole oats (I toasted mine for 10-15 minutes on a baking sheet while preheating the oven)
  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 cup grated coconut (unsweetened)
  • 1/3 cup sunflower kernels
  • 1/3 cup dried cranberries, coarsely chopped
  • 1/3 cup dried apricots (I had some California apricots) coarsely chopped
  • 1/4 cup raisins, coarsely chopped
  • 12 TB ground flax seeds
  • 1/2 cup evaporated cane juice
  • 1 TB cinnamon
  • 1 cup heavy whipping cream
  • 1/2 cup honey
  • 3 eggs, beaten
  • 1 cup warm water
  • 1 tsp baking soda (I live at high altitude, so I used 3/4 tsp baking soda)

Preheat oven to 350. I baked at 375 since Boulder is a higher altitude city.
Combine all of the dry ingredients in a bowl except the baking soda.
In a large measuring cup, measure 1 cup of cream, add the honey, and slowly mix with a wire whisk until well combined. Then add the eggs and mix until combined. In a separate measuring cup, combine the warm water and baking soda. Let this cool a few minutes before adding it to the cream, honey, and egg mixture. Mix well, add to the dry ingredients, and pour into muffin pans.
I don’t have mini-muffin pans…yet… so I used regular muffin pans and lined them with unbleached baking cups from If You Care. My Aussie Bites took 20 minutes to bake.
They came out delicious, and I will play with this recipe in the future to make a few variations.

Green Onion Corn Cakes with Ginger Rhubarb Sauce and Beet Greens

Garden fresh inspiration can lead to a really good meal.

I altered my Blue Corn Cakes recipe and came up with some delicately delicious yellow corn cakes.
Green Onion Corn Cakes Ingredients:
  • 1/2 cup heavy whipping cream
  • 1 cup water
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 cup yellow corn meal
  • 1/3 cup whole wheat flour
  • 1/4 cup unbleached white flour
  • 1.5 tsp baking powder (a little less at altitude)
  • 1 tsp baking soda (a little less at altitude)
  • pinch sea salt
  • 1 cup chopped green onion
Combine the dry ingredients in one bowl, and the wet and green onion in another. Mix the wet ingredients together well and then combine with the dry. Simple. Cook on a griddle like pancakes. They are kind of delicate, so it’s best to make them somewhat small so they flip easily.

I made these for dinner and drizzled them with a ginger rhubarb sauce.
Ginger Rhubarb Sauce:
  • 3 stalks rhubarb, cut into small pieces
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 2 tsp freshly grated ginger
  • 1 tsp cornstarch (optional)
Bring the rhubarb and water to a boil. Lower the heat to medium and let this simmer. After 10 minutes or so, add the maple syrup and ginger and let it keep cooking. Turn it down if it is boiling. When you are almost ready to serve, add a little cornstarch if you’d like to thicken it.

I bought some local beets, so I chopped the stems separately from the leaves. I sauteed the stems in a little white wine until they got soft. Then I added the leaves and let them wilt. Add a little sea salt and pepper, and all of this can be served together.

The Ginger Rhubarb Sauce pairs well with both the Green Onion Corn Cakes and the sauteed Beet Greens. Enjoy.

Fresh Butter Blue Corn Bread

I love baking blue corn bread, and now that I no longer bake with packaged butter, I am in the process of an experiment where I remake all of my baked dishes with fresh, homemade butter. I adapted my Chunky Corn Bread recipe for fresh butter, and, guess what? It turned out fantastic! (If I may say so myself…)

  • 1 cup blue corn meal
  • 1 cup whole wheat flour
  • 2 tsp baking powder (a little less if at altitude)
  • 1/2 tsp baking soda (little less at altitude)
  • pinch of sea salt
  • 1/4 cup heavy whipping cream
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup buttermilk
Preheat the oven to 400. Combine the dry ingredients in a bowl and toss with a whisk or fork to mix a little more evenly.
Next, make your fresh butter. Pour the heavy whipping cream into your KitchenAid mixer bowl, and whisk with the wire whisk attachment on speed 10 for a few minutes until you have freshly whipped butter. I like to take out just enough to butter my baking pan. Then, add the maple syrup, mix on speed 2 for a minute, the eggs, mix again another 30 seconds, and the buttermilk, and mix another minute.
Slowly add the dry ingredients into the wet and mix until it is all combined.
Pour into a buttered baking dish, pan, muffin tray, or whatever you are using, and bake at 400 until a toothpick or knife inserted into the center comes out clean. Baking time will vary depending on the size of your pan: muffins might be done in 10 minutes or so, mini loaves in 15, and full-sized pans in 25. When it is nicely golden brown, remove from oven and let cook in the baking dish for 10 minutes or so before removing to cool completely on a wire rack. Enjoy.
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