Seriously Delicious Raspberry Ricotta Cake (or rhubarb)

Seriously Delicious Raspberry Ricotta Cake 

Bon Appetit's cake is rated over 1000 times with a 4 1/2 stars and a whopping 97% said "I'd make it again" so I had to try it.  Kendall had brought me some homemade ricotta and I didn't want it to go to waste and I had some rhubarb that I wanted to use so I put the two together and I am obsessed with making it again!  Add me to the list.  It's more of an European coffee cake texture and not overly sweet, just perfectly sweet.  I hope this encourages you to try making this cake and use any kind of fruit you like.
I also added a crunchy nut topping for good measure.

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup fresh or frozen raspberries, blackberries or 2 cups sliced fresh or frozen rhubarb

Preheat oven to 350. Line a 9 inch cake pan with parchment paper or spray it with nonstick spray.

Whisk flour, sugar, baking powder, and salt in large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth then fold in the butter. Fold into the dry ingredients just until blended followed by the raspberries or other fruit, taking care not to crush the berries. Scrape batter into prepared pan and put additional berries on top if you would like or add;

Crunchy Topping.  Melt 2 tablespoons butter add 1/3 cup rolled oats, 1/3 cup chopped pecans and 2 tablespoons flour together and sprinkle on top of cake before baking.

Bake for 50 minutes, check to see if its done and probably bake 10-15 minutes more.  This cake looks brown at 50 minutes but it needs to be a little dryer, because the fruit is moist, before you take it out of the oven so it doesn't fall. 

Serve warm or cold, it doesn't matter because it still tastes delicious!

Crispy Pork Carnitas for Tacos

Crispy Pork Carnitas for tacos

I made these for McKay's birthday one year recently. We all fell in love with the delicious taste and was really easy to make.  I prefer the oven method but, if you have all day and want to use a slow cooker the directions are there too.  Just be sure and crisp them up before you serve them. 

Carnitas

• 4 pounds boneless pork butt (or shoulder)

• 3 teaspoons salt

• 2 teaspoon pepper

• 1 tablespoon dried oregano (or Mexican oregano)

• 1 tablespoon ground cumin

• 1 large white onion, cut into wedges

• 8 cloves garlic, or 4 teaspoons minced

• 2 limes , juiced

• 2 large oranges , juiced (or 3/4 cup orange juice)

• 3/4 cup coke or 1 mini can of dr pepper (Original or Mexican coke is ideal)
• 2 bay leaves
• 
  
• INSTRUCTIONS

Rinse and pat dry pork with a paper towel. In a cast iron pot with a lid put the meat and all the other ingredients on top of the pork and cover. Place in oven at 350 for about 5 hours.  Uncover the meat and cook for an additional hour letting the oven crisp up the outside of the pork. In the pan shred in large chunks for tacos.  The crispy outside and the soft inside of the meat is what makes it so good.  All the liquid in the pan will be absorbed when you shred it and will keep the meat moist.

Or you may cook it this way with more steps:  

Slow cooker method: In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart). After you cook it you will need to crisp in the oven or on the stove. 

TO CRISP IN THE OVEN:Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
TO CRISP ON STOVE:Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

TO SERVE:
Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!

Sue Clark's Granola

Toffee

1 large chocolate bar like Hershey's or your favorite chocolate bar grated on a box grater or food processor.
2 cups whole almonds that you roast and chop.  I sometimes use already roasted and salted almonds chopped.

Using a cookie sheet, lightly spread 1/2 of the chopped almonds followed by 1/2 of the shaved chocolate.

Then prepare the toffee:

1 lb. butter
melt and slosh around sides of pan
add:
1/2 cup water
1/4 cup karo syrup
add carfully in the middle of the melted mixture:
2 1/2 cups sugar

Cook on medium heat until sugar is melted, melting the sugar slowly is an important step in all candy making, turn to medium high heat bringing to a rolling boil and cook until carmely brown and registers a hard crack. Once it starts boiling do not stir. If you don't have a candy thermomoter (highly recommended) you can pour a small amount into ice water to check, it should not stick to your teeth, if it does it's not quite ready. Take off stove and pour over nuts and chocolate in small stream covering all of the cookie sheet. You will not be able to spread the toffee so slowly drizzle going in a circle and filling in until the pan is empty.  Do Not scrape the pan, it could turn the toffee to sugar. After the toffee is in the pan, sprinkle the rest of the shaved chocolate followed by the chopped almonds. Top with aluminum foil and press down gently. Cool completely, chop toffee with the tip of a knife to break into medium size pieces.

This recipe is not hard but does take some practice to get it right.  Don't give up, it's worth the effort to learn how to do it.  Please add your hints and tricks to this post so that everyone can make this Hickman family speciality.

Try using pecans and different kinds of chocolate for something different.

Very Lemon Bread

1/3 cup butter melted
1 cup sugar
3 tablespoons lemon extract
2 eggs, lightly beaten
1 1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoon freshly grated lemon peel
1/2 cup chopped pecans

Lemon Glaze:
1/4 cup fresh lemon juice
1/2 cup sugar

In large bowl, mix butter with sugar, lemon extract and eggs.  In separate bowl, sift flour with baking powder and salt.  To butter mixture, add flour mixture alternately with milk, stirring just enough to blend.  Flod in lemon peel and pecans.  Pour batter into greased and floured 9x5-inch loaf pan and bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.  Remove bread oven and with a wooden pick poke holes all over top of bread.  While loaf is still warm, drizzle lemon glaze mixture over top and let cool in pans soaking up all the glaze.  Wrap in plastic and store for 1 day to develop the intense lemon flavor before slicing to serve.

This recipe from the Creme de Colorado is full of citrus flavor and very good.  I doubled this recipe and put it in small loaf pans (6). If using small loaf pans bake for 20-25 min, checking to make sure they are done before removing from oven.

1 loaf or 3 small loafs

Cherry Nut Coffee Cake

1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted
2 eggs room temperture
1 cup sour cream

Topping:
1/3 cup sugar
1/2 cup chopped pecans
1 16 ounce jar Maraschino cherries,
         drained and cut into small pieces
1 1/2 teaspoons ground cinnamon

Grease and flour a flat bottomed tube pan or bundt pan.  In a large bowl, mix together sugar, flour, baking powder, baking soda, salt, butter and eggs.  Fold in sour cream.  Pour or spoon 1/2 batter into pan and smooth with a spatula. Mix topping ingredients of sugar, pecans, cherries and cinnamon: sprinkle 1/2 topping mixture over batter in pan.  Pour remaining batter into pan.  Sprinkle with remaining topping.  Bake at 375 degrees for 30-45 minutes or until wooden pick inserted in center comes out clean.
10-12 servings

This luscious coffee cake from the Creme de Colorado cookbook, will typically have a cracked top and a delicate pink color.  You can glaze cooled cake with a thin frosting made with powdered sugar, butter and a little milk thin enough to be able to pour it in thin lines over top of cake.

Wasatch Mountain Chili

1 medium onion, chopped
1 tablespoon cooking oil
1 15 ounce can hominy, rinsed and drained
1 15 ounce can great Northern beans, rinsed and drained
1 14 ounce can reduced-sodium chicken broth
9 ounces cooked chicken breast, cubed
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 cup shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.)
Bottled green salsa
White corn tortilla chips
Fresh cilantro leaves

In a large saucepan cook onion in hot oil over medium heat for three minutes.
Stir in hominy, beans, chicken broth, chicken, lime juice, cilantro, cumin, and pepper.
Cover and bring to boiling over high heat, stirring occasionally.
Serve topped with cheese, salsa, tortilla chips, and fresh cilantro.
Makes 4 (1-1/4-cup) servings.

Helen Cummings' Cucumber Cooler

Helen Cummings Cucumber Cooler

2 liters diet lemon-lime soda
1 12 oz can limeade concentrate
1 cucumber, peeled
1/2 bag crushed ice
3 drops almond flavoring
Touch of green food coloring, (optional)

Slice 1/2 cucumber to float in punch.
Purée remaining cucumber in food processor.
Mix cucumber purée with remaining ingredients.

NOTE:  Almond should be a very subtle flavor so start small. Add coloring if needed or desired, use a toothpick to add coloring so you don't get too much.

Ruhbarb Panna Cotta

Makes: 8 servings

Serving Size: about 3/4 cup each with sauce

Active Time: 40 minutes

Total Time: 8 hours 40 minutes

INGREDIENTS

• 2 tablespoons water plus 1/2 cup, divided
• 1 envelope unflavored gelatin
• 2 cups half-and-half
• 3/4 cup sugar plus 5 tablespoons, divided
• 3 cups buttermilk
• Pinch of salt
• 1 1/2 cups sliced rhubarb (1/2 inch)
• 1/2 teaspoon freshly grated orange zest
• 2 tablespoons orange juice
• 1/2 vanilla bean, split

PREPARATION

1. Place 2 tablespoons water in a large, heatproof mixing bowl and sprinkle with gelatin; let stand about 5 minutes to soften. If some of it still seems dry, sprinkle with a few more drops of water.
2. Heat half-and-half and 3/4 cup sugar in a medium saucepan over medium heat until steaming, stirring to dissolve the sugar. Pour over the gelatin and whisk vigorously to dissolve. Whisk in buttermilk and salt. Pour the mixture through a fine sieve to strain out any lumps. Divide among eight 1-cup dessert cups or ramekins. Loosely cover and refrigerate for at least 8 hours or up to 2 days.
3. Preheat oven to 400°F.
4. Place rhubarb in a medium glass or ceramic baking dish. Combine the remaining 1/2 cup water and 5 tablespoons sugar, orange zest and juice in a small saucepan. Scrape the seeds from the vanilla bean into the mixture and add the bean to the pan. Bring to a boil, stirring to dissolve the sugar. Pour the syrup mixture over the rhubarb.
5. Bake, uncovered, until the rhubarb is tender, about 20 minutes. Let cool for 30 minutes, then cover and refrigerate until cold, at least 1 hour and up to 1 day.
6. To serve, remove the vanilla bean from the sauce and discard. Top each panna cotta with about 2 tablespoons of the sauce.

TIPS & NOTES

• Make Ahead Tip: Refrigerate panna cotta for up to 2 days. Refrigerate sauce for up to 1 day.

NUTRITION

Per serving: 227 calories; 8 g fat (5 g sat, 2 g mono); 26 mg cholesterol; 35 g carbohydrates; 27 g added sugars; 32 g total sugars; 6 g protein; 0 g fiber; 142 mg sodium; 291 mg potassium.

Nutrition Bonus: Calcium (19% daily value)

Chunky Apple-Rhubarb Compote

CHUNKY APPLE=RHUBARB COMPOTE

Makes: About 2 cups

Active Time: 10 minutes

Total Time: 25 minutes

INGREDIENTS

• 1 large green apple, such as Granny Smith, peeled and diced
• 2 cups diced rhubarb, (2-3 stalks)
• 1/4 cup diced red onion
• 1/2 cup unsweetened apple juice
• 2 tablespoons dried cranberries
• 1 tablespoon honey
• 1 1/4-inch-thick slice ginger, peeled
• 1 teaspoon balsamic vinegar, or to taste

PREPARATION

1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

NUTRITION

Per 1/2-cup serving: 76 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrates; 1 gprotein; 2 g fiber; 5 mg sodium; 273 mg potassium.

Grandmother Hickman's Lemon Pie

Grandmother Hickman's Lemon Pie

1 1/2 cups water
juice and grated rind of 1 large Lemon (or to taste)
1 cup sugar
4 TBS cornstarch
dash of salt
3 eggs
2 TBS butter

In medium sauce pan combine sugar and cornstarch, add the water, lemon juice, zest and salt. Wisk the eggs in a bowl and add to the sauce pan.  Cook over medium heat stirring constantly until it begins to thicken and boil.  Cook 2 minutes stirring constantly. Take off heat and add butter.  Cool slightly and pour into a cooked pie crust.  Serve cold with whipped cream.

note: Grandmother Hickman cooled the pudding completly and folded in a large dollop of sweetened whipped cream before adding to the cooked pie crust.

Heather Hickman's spaghetti sauce with chicken and meatballs

Betsey says to make a double batch of the recipe since it takes so long to make and then freeze part of it. 

1/2 cup oil
3 medium onions chopped
2 bunches parsley chopped
6 bay leaves
6 gloves garlic chopped
2 bunches shallots or green onions chopped including tops
1/2 tsp red peppers seeds
2 tbsp salt

1 Tbsp pepper

2 (6oz) cans of tomato paste
1 1/2 quarts canned tomatoes
2/3 cups sugar
3 cups water

4-6 uncooked chicken breasts cubed

1 lb hamburger 

1/4 - 1/2 cup bread crumbs

1/4 - 1/2 cup Parmesan cheese

Simmer the oil, onions, parsley, bay leaves, garlic, shallots or green onion, red pepper flakes and salt and pepper together for 1 hour (stir to avoid burning and use a large pot).

Then add tomato paste and cook for 15 minutes

Add canned tomatoes, sugar, and water and cook for another hour.

Make meatballs by mixing the hamburger, bread crumbs, and Parmesan cheese together in a separate bowl. Start with a 1/4 cup each of the cheese and bread crumbs and add more if you think it needs it. You need enough that it will hold your meat together. Roll into little meatballs that are the size of the tip of your thumb where your thumbnail is and carefully drop them into the simmering sauce along with the uncooked cubed chicken breast and cook for another hour or until all of the meat is cooked.

The last time I made this I skimped on the meatballs and chicken and it was a little disappointing. 

Enjoy!

Breakfast Cassarole

9x13 sprayed pan
1-2 lbs sausage cooked and crumbled, 1 lb shredded cheese, cheddar or what ever you have
3/4 of a loaf of cheap white bread cubed
Mix the above ingredients together in pan.

Then mix the bellow ingredients and pour over bread mixture.

12 eggs 

3 cups milk
1tsp dry mustard
Pepper

Cover and refridgerate over night.
Bake uncovered at 350 for 1 hour.

Mushroom sauce
2 cups sliced mushrooms sauteed in a pan.
Then add 1 tablespoon butter and melt and 1 tablespoon flour and mix.

Then whisk in 2 cups half and half and cook on med-low until thickened.
Serve sauce in gravy bout and pour on individual piece of cassarole as desired.

Glazed Beef Brisket

5-7 lb. Beef Brisket, leave fat on to cook
Sprinkle the Brisket with generous amounts of:
Salt
Garlic Powder
Pepper
Place in pan, fat side up
Cover and bake 325-350 for 3-5 hours
Remove from oven and let rest for 15 minutes
Remove fat cap, slice, and return to pan, cover with glaze and return to oven @300 for 20 minutes

Glaze:
1 jar Apple Jelly
13 C. cider vinegar
3 T. Dijon Mustard
1 1/2 t. salt
3/4 t. pepper
3/4 t. Curry Powder
Combine all ingredients in a saucepan and bring to a boil.
This is a tangy flavorful brisket recipe. It is also good as a sandwich the next day. Enjoy!

Fruit Salsa with Cinnamon Chips

In a large bowl combine:

1 lb. Strawberries
2 lg. Peaches or Mango, diced
1 1/2 C. Blueberries
1 1/2 C. Pineapple, diced
1 1/2 T. Lime Juice
1/2 C. Sugar
1 t. Chili Powder
1 T. Cilantro, chopped, or to taste. No way is 1T. enough for me but to each his own.
1 T. Fresh Mint, chopped, or to taste.

Cinnamon Chips:
1Bag Tortilla Chips
Melted Butter
Brush Tortilla Chips with melted butter. Sprinkle with Cinnamon  Sugar. Bake @ 450 for 5 minutes.

This is a finger licker can't stop til it's gone treat!

Tropical Avocado Salsa

In a large bowl mix:
2C. Finely diced tropical fruit such as:kiwi, pineapple, mango, papaya
2 Avocados diced(1/4 in.)
1/4 C. chopped cilantro
1/4 C. finely chopped red onion
1 Fresh jalapeño chili, finely chopped
2T. Fresh lime juice
1 Fresh diced tomato

Gently toss all ingredients together and salt and pepper to taste. Serve with Tortilla Chips.
I got this recipe from Anne and it is a winner.

Peaches and Cream Pie

Peaches and Cream Pie

Crust:
2C. Crumbled Macaroons(I use Mother's Brand. Don't use the soft chewy cookies, get the crunchy, crumbly ones.)
1/4 C. Butter, melted
Mix cookies and butter together and press in to a  9in. pie pan. Freeze for 15 minutes.

Filling:
2 8oz. Cream Cheese Softened
1C. Whipping Cream
2/3 C. Sugar
2 t. Vanilla
1 t. Almond
1/4 C. Orange Juice

Beat Cream Cheese until smooth. Add remaining ingredients until combined and fluffy. Spread mixture in crust and refrigerate 4-6 hours.

Peel and slice 2-3 ripe peaches and mix in a bowl with 1/4 cup peach pie glaze to coat peaches. Add 1/2 cup raspberries and mix lightly. Top pie with fruit and serve. Yum!

 I make it for our Neighborhood Picnic every year and it is a crowd pleaser! You can also double the recipe and make it in a  9x13 pan. (To Marcy, for David I use gluten free macaroons and it turns out great.)

Grandmother Hickman's Mustard Pickles

(via Helen Mar, via JoAnn, via Anne)

75 small pickling cucumbers (1 peck)
1 large cauliflower
2 lbs. pearl onions (or to taste)

Brine for cucumbers and cauliflower 
1 cup canning salt
1 gallon cold water (water for brining must be soft water or distilled)

 Brine for onions
1/4 cup canning salt
1 quart water

2 quarts mild vinegar
1 cup water
 4 cups sugar
1/4 cup pickling spice
1 cup flour
1/4 cup Coleman’s dry mustard (no substitute)
2 Tbs turmeric
2 tsp curry powder
2 tsp celery seed
2 Tbs mustard seed
1 tsp canning salt (optional)
2 cups water

Day 1 :Wash and cut the cucumbers into about 3/4 inch pieces. Cut up the cauliflower into bite size pieces (not too small). Put the cucumbers and cauliflower into a large container and cover with solution of salt and water. Weight with a plate and soak overnight. Blanch and peel onions and cover with salt solution (about 1/4 cup salt and 1 quart water). Soak the onions overnight.

Day 2 : drain the cucumbers and cauliflower and soak in clear cold water for one hour. Drain the onions and soak in clear cold water for one hour.

While vegetables are soaking make the dressing in a large pot. Combine vinegar, water, and sugar. Put the pickling spice in a new clean nylon and hang over the edge of the pan making sure it is submerged in the dressing. Boil for 20 minutes with the lid on.

After soaking, boil the onions for 5 minutes, drain and set aside.

Mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. After the dressing has finished boiling remove the spice bag and stir the flour and spice mixture into the boiling dressing. Cook until the sauce coats a spoon. Add cucumbers and cauliflower and simmer 15 minutes, then add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah (this is the method I used in 2014)

(try this method next year) Variation :While the dressing is boiling mix the flour and spices into the 2 cups water Mix until smooth and creamy, no lumps. Remove the spice bag from the dressing and add cucumbers and cauliflower to the dressing. Simmer for 15 minutes. (doing this gives the pickles a chance to soak up the sugar and vinegar flavor instead of tasting so salty) Pour off most of the dressing into another pot and bring to a boil then add the flour and spice mixture. Cook until the sauce is thick and coats a spoon. Return sauce back to the cucumbers and cauliflower and simmer another 5 minutes. Add the onions. At this point you can add a “gob” of butter (this is optional) Pack hot pickles and liquid into jars leaving a 1/4 inch head space. Process 10 minutes in a boiling water canner (for sea level) 20 minutes in Utah

 Both instructions are a compilation of Grandmother's and the Ball canning book and my own interpretation .

Peach Jalepeno Pepper Jam

3.5 lbs peaches diced, about10 peaches (gently rub fuzz off under cool water and leave skins on. The skins have natural pectin and add flavor and color)

3 jalepeno peppers chopped finely, (the heat is in the seeds so if you want mild jam remove the seeds if you   want some heat leave some of the seeds in.)

1 large red pepper chopped
zest of one lemon
2 Tbs fresh lemon juice
2 Tbs apple cider vinegar
6 cups sugar
2 pouches of liquid pectin

Combine the peaches, jalapenos, red peppers, zest, lemon juice, vinegar and sugar in a large pot. Cook over medium heat for 30 minutes until the peaches are completely softened. Stirring occasionally. Add the pectin and bring the jam to a full rolling boil, one that cannot be stirred down for 2 minutes and the mixture is thickened. Remove from heat and ladle into jars. Process for 10 minutes (sea level) or 20 minutes (Utah) in a water bath canner.

Babsie's Shredded Beef

One shoulder roast or chuck roast
Beef Broth and water
Salt and pepper
onion powder
garlic powder
Montreal Steak seasoning
Sliced onions
minced garlic

Braise meat on all sides, cover with beef broth and water. Add salt, pepper, onion powder, garlic powder, Montreal steak seasoning all to taste. Add sliced onions and minced garlic if desired. Bring to a boil, turning often. Cover and simmer for 4-6 hours.