Recipes Included On This Page Red Velvet Cake Rhubarb Batter Pie Rhubarb Bread Rhubarb Bread Pudding Rhubarb Cottage Pudding Rhubarb Cream Rhubarb Crumb Cake Rhubarb or Pie-plant Pudding Rhubarb Spice Cake Rosemary Lamb Kabobs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Red Velvet Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cakes Chocolate Desserts Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1 1/2 cups sugar 2 eggs 2 tsp. cocoa 1/4 cup red food coloring 1 tsp. salt 1 cup buttermilk 2 1/2 cups sifted flour 1 tsp. baking soda 1 Tbs. vinegar 2 tsp. Ronald Reginald's Pure Vanilla Extract Cream shortening and sugar with electric mixer until fluffy. Add eggs, one at a time, and beat for one minute. Mix cocoa and food coloring to paste-like consistency; add with salt to sugar mixture. Combine vanilla and buttermilk, add slowly to sugar mixture, alternately with flour. Combine soda and vinegar and stir into batter (do not beat). Pour into 2 greased and floured 9-inch cake pans. Bake in 350° oven for 25 to 30 minutes. Frosting: 3 Tbs. flour 1 cup milk 1 cup (2 sticks) butter 1 cup confectioners sugar 2 tsp. Ronald Reginald's Pure Vanilla Extract Mix flour and milk to smooth paste. Cook over low heat until thick, stirring constantly. Cool. Cream butter, sugar, and vanilla with electric mixer. Add flour mixture gradually, beating constantly until it reaches spreading consistency. Spread between layers of cake and over top and sides. From Estelle Leruth's Cookbook From http://www.ronaldreginalds.com/ Posted on FareShare 6-2000 by Fawcett <fawcett@ols-inc.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Batter Pie Recipe By :The Malone Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Desserts Gelatin Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart diced rhubarb 1/4 pound margarine 1 1/2 cups sugar 3 ounces strawberry gelatin powder 2/3 cup sugar -- (additional) 2/3 cup flour 2/3 cup milk 1 teaspoon baking powder 1/2 teaspoon salt Preheat the oven to 375F. Melt the margarine in an 8- or 9-inch square pan and spread the diced rhubarb evenly over it. Sprinkle with the 1 1/2 cups of sugar; then with the strawberry gelatin powder. Combine the 2/3 cup sugar, flour, baking powder and salt in a mixing bowl. Add sufficient milk to make a smooth batter. Carefully pour the batter over the rhubarb, covering it as evenly as possible. Bake for 30 to 40 minutes. Serve with cream, whipped cream, ice cream or a whipped topping of your choice. From Dorothy S. Hale in The Malone Cookbook, centennial edition - 1982; published by The Women's Fellowship of First Congregational Church, Malone, New York. Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Bread Recipe By :Kathy Molloy in Bite of Bauer Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Desserts Nuts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups diced rhubarb 1/2 cup sugar 1/2 cup oil 1 teaspoon salt 1 egg 2 1/2 cups flour 1 teaspoon baking soda 1 cup sour milk -- or buttermilk 1 teaspoon vanilla 1/2 cup chopped nuts -- optional **Topping** 1/2 cup sugar 1 tablespoon butter Combine the diced rhubarb and 1/2 cup sugar; set aside for a little while. Preheat oven to 350F. Grease and flour 2 loaf pans. Cream the oil, salt and egg together. Beat in the sour milk or buttermilk and the vanilla. Mix the flour, baking soda and optional nuts together. Fold the rhubarb and dry ingredients into the creamed mixture. Divide the batter evenly between the two prepared pans. Mix the topping ingredients together and sprinkle over the batter. Bake for 1 hour at 350F. From Kathy Molloy in Bite of Bauer Recipe Collection; a cookbook created by the Bauer Activities Recreational Committee as a fundraiser to help feed families needing assistance through Northwest Harvest, Seattle, Washington. (no date given) Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Bread Pudding Recipe By :Ruth Williamson in The Malone Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Pudding Desserts Nuts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh rhubarb or 2 packages frozen rhubarb 3 cups cubed bread 3/4 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup chopped nuts 1/4 cup melted butter Preheat oven to 375F. Toss the ingredients together. Put in a casserole dish; cover. Bake about 40 minutes. Serve with whipped cream or ice cream. From Ruth Williamson in The Malone Cookbook; Centennial edition - 1982; published by The Women's Fellowship of First Congregational Church, Malone, New York. Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cottage Pudding Recipe By :Virginia Byfield in Treasured Recipes Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Citrus Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar -- (250 ml) 2 tablespoons cornstarch -- (30 ml) 1/4 cup water -- (60 ml) 1 teaspoon orange rind -- (5 ml) or lemon rind 5 cups rhubarb -- (1.25L) cut in 1/2-inch [12mm] pieces 1/2 cup butter or margarine -- (125 ml) 1 1/3 cups sugar -- (325 ml) 1 teaspoon vanilla -- (5 ml) 1 egg 2 cups flour -- (500 ml) 3 teaspoons baking powder -- (15 ml) 1/2 teaspoon salt -- (2 ml) 1 cup milk -- (250 ml) Preheat oven to 400F. (200C.). In a medium bowl mix the brown sugar, cornstarch, water and lemon or orange rind. Add the rhubarb and stir until well mixed. Transfer to a 9-inch (23cm) cake pan or 1 1/2-quart (1.5L) casserole dish. Dot with butter. Bake for 30 to 35 minutes or until the rhubarb is almost cooked. While the rhubarb is cooking make the topping. In a large bowl cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Stir the flour, baking powder and salt together in a medium bowl. Add the flour mixture and milk alternately to the batter, beating between each addition. Remove the rhubarb from the oven. Reduce the oven temperature to 375F. (190C.). Brush the exposed sides of the pan with melted butter or vegetable- oil spray. Pour the batter over the top of the fruit to a depth of 1 inch (2.5cm). Return to the oven and bake for 30 minutes or until a tester inserted into the center comes out clean. There will be extra cake batter left over. Pour this into greased muffin tins and refrigerate until the oven is free. Bake at 375F. (190C.) for 15 minutes. From Virginia Byfield in Treasured Recipes Cookbook "Millennium Edition", St. Herman of Alaska Orthodox Church, Edmonton, Alberta. MC formatting & contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Cream Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh rhubarb -- chopped 1 cup water 1 cup sugar -- (1 to 1 1/2 cups) 1 tablespoon cornstarch -- (1 to 2) 1/2 lemon -- juice and finely grated peel 1 cup whipping cream 1/2 teaspoon vanilla Place the rhubarb in a saucepan and add 1/2 cup of the water. Bring to a boil and cook until soft. Remove from heat and add the sugar. Blend the cornstarch with the remaining 1/2 cup of water and stir into the rhubarb. Return to the heat, bring to a boil and cook until the liquid is clear and thickened. Add the lemon juice and grated peel; cool. Whip the cream with some sugar and vanilla until stiff. Fold into the rhubarb making sure it is evenly mixed throughout. Transfer to a serving bowl; cover and chill at least 3 hours or overnight before serving. From First Fruits Cookbook to which it was contributed by Maureen Korzan. I have no other information about this cookbook as I bought it used and the frontispiece is missing. MC formatted and posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> Source: "From First Fruits Cookbook to which it was contributed by Maureen Korzan" S(MC formatting by): "MC formatted and posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca>" - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Rhubarb Crumb Cake Recipe By :Westlock 50th Anniversary Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Cake** 3 cups finely chopped rhubarb 1/4 cup cinnamon hearts candy -- or 1/4 cup 1 peppermint candy canes -- crushed 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup margarine 1 1/2 cups sugar 1 egg 1 cup buttermilk -- or sour milk **Topping** 1/3 cup brown sugar 1/3 cup chopped walnuts 1 tablespoon cinnamon Preheat oven to 350F. Grease a 9- x 13-inch cake pan. Prepare the topping: combine all the topping ingredients and mix well. Set aside. Sift the flour, salt and baking soda together. Cream margarine and sugar together; beat in the egg. Add dry ingredients alternately with the buttermilk. If needed you can add 2 to 3 tablespoons additional flour. Stir in the rhubarb and the crushed candy. Pour the batter into the prepared pan. Sprinkle the topping mixture evenly over the batter. Bake for 45 to 55 minutes until the cake tests done. From the Anniversary Cookbook commemorating fifty years since the incorporation of the town of Westlock. MC formatting & contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb or Pie-plant Pudding Recipe By :The New Cook Book - 1905 Serving Size : 1 Preparation Time :0:00 Categories : Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- finely chopped rhubarb sugar 1 cup sour milk 2 eggs 1/3 cup butter 1/2 teaspoon baking soda flour This is a recipe from a very old cookbook that belonged to my great-grandmother. As you can see the measurements given for the ingredients are anything but exact. <G> Chop rhubarb pretty fine, put in a pudding-dish, and sprinkle sugar over it; make a batter of one cupful of sour milk, two eggs, a piece of butter the size of an egg, half a teaspoonful of Magic Soda and enough flour to make a batter about as thick as for cake. Spread it over the rhubarb, and bake till done. Turn out on a platter upside down, so that the rhubarb will be on top. Serve with sugar and cream. From The New Cook Book, a volume of tried, tested and proven recipes by The Ladies of Toronto and other cities and towns; revised edition; edited by Grace E. Denison (Lady Gay of Saturday Night); Toronto; The Musson Book Co., Limited. Entered according to Act of the Parliament of Canada, in the year one thousand nine hundred and five, by Dan A. Rose, at the Department of Agriculture. Posted on FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Spice Cake Recipe By :Have Your Cake...and Tofu Too! Serving Size : 9 Preparation Time :0:00 Categories : Cakes Desserts Rhubarb Volume 3-6, June 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces firm silken tofu -- drained 1/4 cup butter or margarine 2/3 cup sugar 1 egg 2 egg whites 1 teaspoon vanilla 1 1/3 cups flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/2 teaspoon salt 1/2 teaspoon cloves 1 teaspoon cinnamon 3/4 cup cooked rhubarb, lightly sweetened **Topping** 1/3 cup packed brown sugar 1 teaspoon cinnamon Preheat oven to 350F (180C). Lightly grease an 8-inch square pan. In a small bowl mix the topping ingredients together. Set aside. Place the tofu, butter and sugar into a food processor and whirl until smooth. Add the egg, egg whites, and vanilla and process one more minute. Pour into a mixing bowl. Mix the flour, baking soda, cream of tartar, salt and spices together in another bowl. Add to the egg mixture alternately with the cooked rhubarb. Beat after each addition just until smooth. Spread in the prepared baking pan and sprinkle with the topping. Bake in a 350F oven for 30 to 40 minutes or until a tester inserted in the center comes out clean. Cool in the pan. Makes 9 servings. 1 serving = 250 calories; 6 grams fat. From Have Your Cake and Tofu Too! by Shirley Sneddon and Shirley Stady; 1995; ISBN 1-55056-384-X. MC formatting & contributed to FareShare 6-2000 by Hallie <buddy@connect.ab.ca> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Lamb Kabobs Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grilling and Outdoor Cooking Kebobs Lamb Main Dishes Tomatoes Volume 3-6, June 2000 Zucchini and Summer Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lamb cubes -- 1 1/2" trimmed 12 zucchini slices -- 1" thick 12 cherry tomatoes 3 tablespoons basil olive oil 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon pepper In large bowl, mix all ingredients. Thread onto 4 skewers. Grill or broil for 8-10 minutes, turning for medium-rare. Per serving: 195 calories, 24 g protein, 4 g carbohydrate, 9 g fat, 73 mg cholesterol, 134 mg sodium McCall's Magazine, August '98 MC formatting by bobbi744@acd.net ICQ# 12099532 and posted to FareShare 6-2000 Source: "McCall's Magazine, August '98" S(MC formatting by): "bobbi744@acd.net ICQ# 12099532 and posted to FareShare 6-2000 " - - - - - - - - - - - - - - - - - - -

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