Search This Blog

Loading...

Monday, September 19, 2016

Applesauce

PREPARATION
wash Apples and quarter them. Place apples in large stock pot. Boil for 15 minutes. Run cooked apples in grinder. Once it has been turned into applesauce add 2-2 1/2 cup sugar and 2 Tbls cinnamon. Stir. Fill washed jars with sauce.

CANNING

Bring water level in canner up most of the way on jars. Place on burner for about 13 minutes on med high. Once rattelingis heard turn down heat slightly and cook 10 minutes. Remove from heat and let sit for 12 minutes to bring temp down. Remove lid and jars carefully, repeat.

Saturday, July 16, 2016

Cherry delight

2 c. Ground Grahm crackers
1/3 c. Sugar
1/2 c. Melted butter
2 Tbls. Honey

2 -8oz. Cream cheese, softened
2 c. Powdered sugar
1 c. Chopped peanuts

16. Oz. Cool whip
2 cans cherry pie filling

●Preheat oven to 375°. Mix crackers, sugar, butter, and honey and press into a 9*13 pan. Bake for 8 minutes. Let cool.
●Mix cream cheese, powdered sugar and nuts til fluffy 3-5 minutes. Spread over cooled crust. Cover with cool whip than spread on cherries. Refrigerate.

Tuesday, July 5, 2016

Angel Bisquits

5 tsp. Yeast
4 Tbls. Warm Water
5 1/2 cups flour
4 Tbls. Sugar
1 tsp. Salt
6 tsp. Baking powder
2/3 c. Shortening, chilled
2 cups Buttermilk

Preheat the oven to 400 degrees and line 2 cookie sheets with parchment paper. Spray the parchment paper with non stick cooking spray.

In a small bowl activate the yeast with the water, set aside. In a large bowl, mix all the dry ingredients and the shortening until it resembles  course crumbs. Add the buttermilk and activated yeast just until mixed. Poor onto a flower surface and roll out to 1/2 inch thickness, cut into circles. Place on the parchment paper and bake for 13 minutes.
Makes 24 bisquits

Thursday, June 16, 2016

Broccoli Salad

2 heads Of broccoli
1 lb. Bacon crumbled
2 C. Shredded chedder cheese
1 1/2 C. Mayonnaise
1/2 C sugar
2 Tbls. Vinegar

Cook bacon crumble, chop broccoli and combine with cheese into bowl. Make deessing and toss the salad til coated. Keep rrefeigerated.

Wednesday, June 15, 2016

Creamy Ground Beef Enchiladas

2 Pounds ground beef
1/2 tsp. salt
1 7-oz. can green chilies
1 package (1.2 oz) taco seasoning
2 cans cream of chicken soup
16 oz. sour cream
3 cups cheddar or Mexican blend cheese
16 small flour tortillas
1 C. salsa

Preheat oven to 375*.  In skillet brown beef, drain off oils.  Add half the can of green chillies, salt and taco season, cook til all meat is coated.  Meanwhile combine soup, sour cream and remaining chilies.  Lay out tortillas and add equal amounts of meat onto each tortilla, and a handful of cheese per tortilla.  Place half the cream sauce into the bottom of a 9*13 pan.  Fold and place seam side down into the pan the enchiladas.  Top with remaining sauce and than layer with cheese.  Bake for 25 minutes til cheese is melted. Remove from oven and spread the salsa ontop.

Creamy Coleslaw

From Better Homes and Garden Cookbook

1 head Green or Red cabbage, sliced
1/2 Pound baby Carrots
1 C. mayonnaise
2 Tbls. vinegar
4-5 Tbls. sugar
1 tsp. celery salt
1/2 tsp. salt

Slice cabbage place in large bowl.  In ninja shred carrots and add to cabbage.  Place remaining ingredients in the bowl and stir til combined.  Refrigerate.  Best if chilled for 2-24 hours.

Salmon Patties with honey mustard

2 quarts drained salmon (we can our own)
2 eggs
1/2 C milk
1/2 c. chopped onion
2 tsp. dillweed
1/2 tsp. pepper
1/2 tsp. salt
1/2-1 C. Italian bread crumbs

Honey Mustard
1/4 C. Honey
1 Tbls. mustard

In a medium bowl combine all ingredients with hands.  Shape into 16 patties.  In a skillet heat 1/2 inch of oil til hot, place patties and cook on medium heat for 3 minutes each side.  Serve with honey mustard.

Eclairs

2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 eggs
2 large packages of vanilla pudding prepared.

Glaze (may be halved)
8 oz. chocolate chips
6 Tbls. butter
3 C. powdered sugar
6 Tbls. hot water

Preheat oven to 400*.  In a medium saucepan combine water, butter, and salt.  Bring to boiling.  Add flour all at once, stirring vigorously, cook and stir for 2 minutes.  Remove from heat and cool for 10 minutes.  Add eggs, 1 at a time, beating with a wooden spoon after each one.  Place mixture in piping bag and cut the tip of bag with a 3/4 inch opening.  Pipe 24-30  strips onto sprayed cookie sheet.  Bake for 35 minutes.  Transfer to cooling rack to cool.  With a piping bag and large open tip, pipe in pudding.  Dip filled Eclairs into glaze and let cool.

Make glaze by melting chocolate and butter in microwave safe bowl til melted.  stir til smooth.  Beat in powdered sugar and hot water until smooth.

Perfectly Easy Crepe's

2 eggs
1 C. Flour
3/4 C. Milk
1/2 C. water
3 Tbls. melted butter
2 Tbls Sugar
1 tsp. vanilla

In large nutri-bullet cup place all ingredients and blend for 15 seconds.  Heat skillet over medium high heat (I do 2 notches above medium).  Spray skillet in between each Crepe'.  Ladle a scoop of mix into skillet turning pan to coat the bottom.  let cook for 1 minute, with spatula turn crepe over and cook for 30 second more.  slide onto plate.

We like to use a small amount of nutella with bananas or strawberries.  Whipped cream and fruit, or just a sprinkling of cinnamon sugar.

French Toast

Better Homes and Gardens Must have Recipe

4 eggs
1 C. milk
1 Tbls. sugar
2 tsp. vanilla
1 tsp. cinnamon
9 pieces of bread

combine eggs, milk, sugar, vanilla, and cinnamon with whisk.  Heat a skillet and spray with cooking spray.  quickly dip bread into mix and place on skillet.  Cook for 2-3 minutes on each side til done.

Coconut Raspberry Bread

Recipe comes from www.twopeasandtheirpod.com.  My Sister in Law made this and her husband said it was so addictive he was calling it crack bread.  

For the Bread:
3 Cups flour
1 tsp. salt
2 tsp. baking powder
2 C. sugar
1 1/2 C. coconut milk
1 C. melted coconut oil
4 eggs
2 tsp. vanilla
2 tsp. coconut extract
1 C. sweetened flake coconut
2 C. fresh raspberries

For the Glaze:
2 C. powdered Sugar
3 Tbls. coconut milk (more or less for desired consistency)
1 tsp. coconut extract

Preheat oven to 350*.  Spray 14 mega mini (7_8) mini) loaf pans with cooking spray.  In Kitchen Aid combine milk, coconut oil, eggs, vanilla and coconut extract.  Add flour, salt, baking powder, and sugar.  On low add coconut and raspberries.  pour into prepared pans and cook for 27 (34 for mini) minutes.  Place on cooling rack and cool, remove from pans.  While cooling make glaze.  Combine all ingredients with whisk, and drizzle over the  bread.  

Chocolate Sour Cream Frosting

1 12-ounce package chocolate chips
1/2 C. butter
1 8-ounce carton Sour Cream
4 1/2 C. Powdered Sugar

In microwave safe bowl melt chocolate chips and butter.  Cool for a few minutes.  Add in sour cream.  Add powdered sugar beating til smooth.  Store in refrigerator.

(I have always loved this recipe for the frosting on my birthday cakes, yum!

Banana Bread

This is one of my kids favorite after school snacks,  This recipe comes out of The Better Homes and Gardens cookbook.

5 Ripe bananas
1 C. sugar
2 eggs
1/2 C. oil
2 C. Flour
1 1/2 tsp. baking powder
1/2atsp. baking soda
1 tsp. cinnamon, heaping
1/4 tsp. nutmeg
2 handfuls chocolate chips

Spray with cooking spay the insides of 4 mini loaf pans.  Prehead oven to 350*.  In Kitchen Aid place peeled bananas and mash, add sugar, eggs and oil til combined.  Add remaining ingredients and blend til mixed.  Separate batter into pans and bake for 35 minutes.  If using extra small mini loaf pans (this recipe makes 9) bake for only 27 minutes.  Cool on wire rack.

Tuesday, February 9, 2016

Brownies

I got this recipe from my neighbor Karen Ellis, i look forward to trying it. She says they are the best ever!
1 ½ times this recipe for a large cookie sheet.

1 cup butter, melted
4 eggs
1 ½ tsp vanilla
1/2 cup cocoa
3 cups sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
5-6 candy bars, chopped in fairly large pieces

Beat together sugar and butter.  Add eggs and vanilla.  Beat well.  Add cocoa, flour, baking powder and salt.  Mix well.

Stir in chopped up candy bars.

Spread in greased 9 x 13 pan.  

Bake at 350 for 20 minutes.

If you 1 ½ times the recipe, bake at 340 for 30-40 minutes.

Sunday, January 31, 2016

Strawberry Pretzel Salad

6 oz strawberry jello
2 cups boiling water
2 cups salted pretzels
1/4 cup sugar
1 stick butter

8 oz. cream cheese
1/2 cup sugar
8 oz. tub coolwhip
1 lb. strawberries

*Preheat oven to 350*. combine strawberry jello with the water and stir until dissolved.  Set aside to cool to room temperature.
*Crush pretzels in a zip lock back.  in a saucepan melt butter than add 1/4 cup sugar, stir.  Mix in pretzels.  Transfer to 9*13 pan press into bottom and bake 10 minutes, than cool.
*While pretzel is cooling use a hand mixer to beat cream cheese and sugar until fluffy.  Fold in whipped cream.  Spread mixture over cooled pretzels and pressing all the way to the edge to create a seal.  refrigerate 30 minutes.
*Slice the strawberries and than stir them into jello.  Poor and spread jello mixture evenly over cooled cream cheese layer, and refrigerate until jello is set about 4 hours.

Chocolate Cake and Frosting

Sift Together into a large bowl:

2 cups flour
2 cups sugar
1 tsp salt
1 tsp. baking soda

Put in saucepan:

1 cup butter
3 Tbls. cocoa
1 cup water

cook over low heat and stir until smooth and boiling.
pout hot mixture over flour mixture.
IMMEDIATELY ADD:

1/2 cup. buttermilk
2 eggs
1 Tbls. vanilla
1 tsp. cinnamon, optional

pour into a 9*13 pan, bake for 30 minutes at 350*

FROSTING
Put into saucepan, stir and bring to a boil:

1/2 cup butter
3 Tbls. cocoa
3 Tbls. milk

Add:
5 cups powdered sugar
1 Tbls. vanilla

Mix.  It will be slightly runny.  Pour immediatley over hot cake.  Add nuts additionaly if desired.

Sunday, January 10, 2016

Crockpot White Chili


1 pound dry white beans
3 boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small onion, diced
2 cloves garlic, finely minced
4 cubes chix bouillion
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 8 ounce package cream cheese
salt and freshly ground black pepper, to taste
1 tsp. Siracha
2 - 4 ounce cans greeen chilis
1/2 cup medium red salsa
2 cans whole kernal corn drained
1 Tbsp lime juice

shredded Monterrey Jack cheese
tortilla chips
Sour cream
Diced avocadoes

Directions

Add dry beans to slow cooker and fill the cooker with water...cook on high heat for 5 hours, turn off and let sit until ready to make soup.  For soup drain almost all the liquid from the beans reserving about 2 cups.

Chop raw chicken and add to pot along with onion, garlic, boullion and spices.  Cook on high for 5 hours. Turn off cooker and add cream cheese use whisk til blended. Add salsa, corn, lime, siracha and chilis. Stir and serve.

Serve with crushed chips, sour cream, montery jack cheese and diced avocado.




Lava Cake Black Bean Brownies

1 cup coconut oil or  i have used vegetable
2-15 oz can black beans (with the liquid)
3 cups granulated sugar
2 cups chocolate chips
1/2 cup cocoa powder
1 cup flour
1 tsp. Baking powder
2 tablespoon corn starch

Heat your oven to 350F. Spray a 9*13 baking pan with cooking spray.
Combine the  oil and black beans (dont drain) in a food processor, I use a ninja blender.  Pulse until smooth.

Add sugar and choc cips and blend until smooth, might look slightly lumpy. Add remaining ingredients and blend til smooth.  Pour into pan, i usually sprinkle the top with additional choc chips and bake for 50-55 minutes, brownies will be set but not firm. Served warm they are like lava cake. 

Friday, September 11, 2015

Better than Boxed Cake

1 box devil's food cake mix
1 small box Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
½ cup milk
1 tsp vanilla
2 cups mini chocolate chips

Instructions
Preheat oven to 350 degrees F. Spray baking dish with nonstick cooking spray.
In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Then stir in the chocolate chips.
Pour batter into cake pan of choice (I normally use two 9-inch round pans). For cooking time, I use the cooking times on the back of the cake box as a guide. Then I do the toothpick check, and if it's not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch round pans.

Sunday, August 2, 2015

Blackened Salmon Tacos with Avocado Corn Salsa & Cilantro Ranch Dressing

  • This recipe comes from: http://www.alaskafromscratch.com/2013/05/14/blackened-salmon-tacos-with-avocado-corn-salsa-cilantro-ranch-dressing/

  • For the Blackened Salmon:
2 Salmon Filets,cut into 1" slices, bones and skin removed
4 tablespoons canola oil
4 tablespoons flour
4 teaspoons chili powder
2 teaspoon smoked paprika
4 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon cayenne pepper (or to taste)
1 teaspoon salt
1 teaspoon black pepper

  • For the Avocado Corn Salsa:
2 ripe avocado, finely chopped
2 large ear of corn, kernels cut off (I used fresh white corn)
2 tomato, seeds removed and diced
1/2 cup red onion, diced
4 tablespoons cilantro, chopped
zest and juice of a lime
salt and pepper to taste


For the Cilantro Ranch Dressing:
1/2 cup Greek yogurt
4 tablespoons mayonnaise
4 tablespoons buttermilk
juice of one lime
2 tsp. minced garlic
4 tablespoons green onions, thinly sliced
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2 teaspoon pepper

For Serving Tacos:
Corn tortillas, steamed or warm
Lime wedges
Heat the oil in a skillet over medium-high heat. In a bowl, stir together the flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Place salmon in gallon ziplock and shake spice til it coats the fish. Place salmon in hot skillet. Cook 3-4 minutes per side, or until coating is blackened and forms a nice crust and salmon is cooked through, we cut into chunks as its cooking (cook til just slightly pink in the center). Allow salmon to rest for 5 minutes. [I seasoned my salmon with a pinch of kosher salt just prior to serving].
SALSA
In a bowl, gently stir together the avocado, corn, tomato, red onion, cilantro, lime, salt and pepper. Refrigerate until ready to serve.
DRESSING:
Add yogurt, mayo, buttermilk, lime, garlic, green onions, cilantro, salt and pepper to a food processor. Process until smooth. Add more buttermilk as needed until desired consistency is reached (you'll want it to be thin enough to drizzle, but not so thin that it slides off the tacos). Refrigerate until ready to serve.
Place flaked salmon in the shell, followed by Avocado Corn Salsa. Drizzle with Cilantro Ranch Dressing. Serve with lime wedges.

Monday, July 6, 2015

Creamy Macaroni Salad

1 pound elbow Macaroni
1 red bell pepper, chopped
1 bunch Green onion
1 can black olives, sliced
1 cup, dill pickles, diced
12 oz. mayonnaise
3 Tbls. Sugar
2 Tbls. red wine vinegar
salt and pepper to taste

Cook macaroni, shock in cold water and let drain, dump into large bowl.  Mix mayonnaise, sugar and vinegar, pour over macaroni and stir.  Add diced pepper, onions, olives and pickles, stir. Season with salt and pepper  Chill for at least 3 hours before serving, chill overnight for best effect.

Wednesday, May 6, 2015

Strawberry Cheesecake Chimichangas


Photo from http://www.yummly.com/recipes/lime-cheesecake-strawberry

2 packages cream cheese, softened (16 oz.)
3 Tbls Sugar
2 tsp. vanilla
6 Tbls. sour cream
1 pound strawberries, sliced
16 flour tortillas

1 cup Cinnamon Sugar for Rolling afterwards
Oil for frying
Toothpicks

Heat oil in fry pan on medium heat
Whip cream cheese, sugar, vanilla and sour cream together, I use my stand mixer.  Cut strawberries and fold into cheesecake mixture.  Lay 16 flour tortillas on counter, Spoon an equal amount of mixture onto the center of each tortilla, spreading outward slightly.  Fold up sides and than roll tortillas up.  Secure by placing a toothpick all the way through tortilla to keep flap from unrolling.  Fry 5-6 chimichangas in hot oil1-2 minutes per side, Remove and place on paper towels,  Immediatley roll in Cinnamon Sugar mixture.  These are good hot, OR cold.


Monday, April 27, 2015

Eclairs


Eclair
2 C. water
1 C. butter
1/4 tsp. salt
2 C. flour
8 Eggs
Make and chill 2 packages of vanilla pudding.
In a medium saucepan combine water, butter and salt, bring to a boil.  Add flour all at once, stirring vigorously for about 2 minutes.  Remove from heat and let rest 10 minutes.  Add eggs 1 AT A TIME beating well with a wooden spoon after each egg.  

Place dough in a gallon ziplock bag, cut off one tip about 1 inch wide, and pipe onto ungreased cookie sheets about 4 inches long.  This should make 26 eclairs.  Bake in a 400* oven for 35 minutes.  Do not open oven during baking.  Transfer to cooling rack, cool.  Add the pudding using a piping bag and piping tip.  Make chocolate glaze and dip. 


Chocolate Glaze
8 oz. semi Sweet chocolate chips
6 Tbls. Butter
3 Cups Powdered Sugar
6 Tbls. Hot Water

Melt chocolate chips and butter in microwave.  Stir til smooth, add sugar and water and stir til smooth again.  Dip filled Eclair tops into chocolate.  Let rest til set before eating.  Enjoy


Friday, February 20, 2015

Reeses Peanut Butter Bars


1 cup butter melted
18  graham crackers, crumbled
2 1/4 cup  powdered sugar
1 1/2 cup + 4 Tbls. creamy peanut butter
2 1/4 cup semi-sweet chocolate chips


Line a 9x13 baking pan with aluminum foil. Set aside.
In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in the 1 1/2 cup of peanut butter. Spread into prepared baking pan.
In a small bowl, microwave 4 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.

Sunday, February 15, 2015

Lava Cake


Photo from : https://gotnomilk.files.wordpress.com/2007/12/chocolate-lava-cake2.jpg
Ingredients:
1/2 cup butteR
6 oz. semi-sweet baking chocolate
1 cup + 2 Tablespoons powdered sugar
2 whole eggs
2 egg yolks
6 Tablespoons flour

Directions:

Preheat oven to 425 degrees. Place butter and baking chocolate into a large microwave-safe bowl then microwave for 1 minute, or until butter is melted, then stir until butter and chocolate are smooth. Add 1 cup powdered sugar then stir until smooth. Add eggs and egg yolks then stir until smooth. Add flour then stir until just combined.
Spray 4 custard cups very well with non-stick spray then place onto a baking sheet. Pour chocolate batter evenly into cups then bake for 12 minutes, or until the sides are set but center is still soft. Let cool for 2 minutes. Dust with powdered sugar

Sunday, January 25, 2015

Twice Baked Potatoes

Twice baked potatoes on iheartnaptime.com ...these are a must try!
Photo and recipe courtesy: http://www.iheartnaptime.net/twice-baked-potatoes/

  • 6-8 Baking Potatoes
  • 2 Tbls. olive oil
  • 1 Tbls salt
  • 1/3 half and half or milk
  • 6 Tbls butter
  • 1/4 cup sour cream
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1-1 1/2  c shredded cheese
  • Bacon bits
  • 1 bunch green onions (chopped thin)
  • Can add more S&P to taste
Pre-heat oven to 400° and line a baking sheet with foil. Prep the potatoes by washing them under cold water. Next pierce the potatoes with a fork several times and then place in the pan. Brush potatoes with olive oil and sprinkle on the kosher salt. Bake potatoes for one hour (These can also be cooked via microwave to shorten the baking time). Allow potatoes to cool.
Cut potatoes in half and then scoop out most of the inside of the potato. Leave a little bit, so the skins don't tear. Mash the inside of the potatoes in a large bowl and then mix in the butter, half and half, sour cream, salt and pepper.
Once the potatoes are mashed, scoop the potatoes back into the skins.
Then top with cheese, bacon and green onions. Bake at 375 for 10-15 min or until cheese is bubbly.


Monday, September 8, 2014

Gooma's White & Fry Bread


1 stick butter
4 C. water
2 Tbls. sea salt
1/2 C. powdered milk
1/2 C. sugar

1/2 C. warm tap water
3 Tbls. yeast, mounded
1 Tbls. sugar
12 - 12 1/2 C. flour

In microwave glass bowl, put 1 stick of butter, 4 c. water, salt, powdered milk and 1/2 c. sugar.  Stir, and microwave for 3 minutes.

In separate small bowl add 1/2 c. warm tap water, yeast and 1 Tbls. sugar.  Stir, let activate for a few minutes.

Pour hot liquid from microwave into Bosch.  Add 4 C. flour, turn  on and stir for about a  minute. Slowly add 3 More cups of flour, mix, and than add activated yeast mixture.  On level 2 stir for about 4 minutes.  Add 5- 5 1/2 cups more flour.  Stir 4 more minutes on level 3.

Pour dough into sprayed bowl.  Let rise punch down,If making bread put into 4 greased pans,  let rise again. Bake at 375* for about 25 minutes or til sounds hollow when tapped.  If making fry dough, punch down, let rise again, take small flat pieces and fry in hot oil - serve with butter, jelly, and powdered sugar.

Wednesday, May 7, 2014

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2lbs chicken tenders or 4 large chicken breasts
2sleeves Ritz crackers
¼teaspoons salt
teaspoon pepper
½cup whole milk
3cups cheddar cheese, grated
1teaspoon dried parsley
Sauce:
110 ounce can cream of chicken soup. 
2tablespoon sour cream
2tablespoon butter
Crush crackers. Cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with Pam and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400* 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Super Stickey Monkey Bread


2 Cans buttermilk biscuits
1 cup sugar
4 Tbls. cinnamon
2 sticks butter
3/4 cup brown sugar

Heat oven to 350 degrees.  Spray a bunt cake pan with Pam.  Open up the biscuits and cut each into 8 pieces.  Mix sugar and cinnamon and coat each piece of biscuit in the cinnamon sugar, place in bunt pan.  Over medium heat and using a whisk, stir butter and brown sugar til blended.  pour over the biscuits and bale for 35-40 minutes.  Turn over onto a plate and enjoy.

Rhubarb Cake

Rhubarb Cake Recipe
Recipe can be found at : http://www.justapinch.com/recipes/dessert/cake/rhubarb-cake-6.html?p=1
1 C. Milk
1 Tbsp. Vinegar
1 1/2 c. Brown Sugar
1/2 C. butter
1 egg
1 tsp. baking soda
2 C. flour
1 tsp. vanilla
2 C. raw rhubarb

Topping
1/2 c. sugar
1 tsp. cinnamon

1
 First, mix milk with vinegar and set aside.
2
 Next, blend brown sugar, butter and egg.
3
 Add and stir baking soda into the milk/vinegar mixture.
4
 Pour milk mixture into the brown sugar, butter and egg mix and blend.
5
 Next, add flour and vanilla and mix well.
6
 Then add the Rhubarb chunks.
7
 Pour batter into well-greased 9x13 pan.
8
 Mix up the topping ingredients and sprinkle on top of the cake batter.
9
 Bake at 325 degrees for 50-60 minutes. The cake should be set in the center. Enjoy! This is a very moist Rhubarb Cake recipe.