Giveaway

Here is a contest on a blog from one of my friends http://www.twogirlscookingblog.com/2010/06/csn-gift-certificate-giveaway/

Rhubarb cake

I found this recipe on Foodnetwork.com. It originally called for plums but I wanted to try substituting rhubarb for it. I think the tartness of the rhubarb and the sweetness of the sugar really compliment each other, my family loves it.

I also make this in a glass cake dish also. I use enough rhubarb to cover the bottom of the dish. You can experiment to see how much rhubarb you like in the dish, I like a lot.

Ingredients

nocoupons

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
• 1 1/2 to 2 cups chopped rhubarb
  
• 1 3/4 cups granulated sugar, divided
• 2 extra-large eggs, at room temperature
• 1/3 cup sour cream
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• Confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the rhubarb in the dish.

Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the rhubarb.

Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.

Pour the cake batter evenly over the rhubarb and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. Serve warm or at room temperature, dusted with confectioners' sugar.

The cake smells great and is awesome when its hot.

Enjoy!

Buttermilk Wheat Pancakes

This is my first post so I it might take me a bit to get posting down, sorry I don't have a lot of pics but as time goes on I will. I found this recipe on the Food Network website and had modified it, which I have been doing a lot lately. I have been wanting to cook healthier foods for my family so I have been using a little healthier ingredients where I can. I love making breakfast so I will be posting more as time goes on. I usually double the recipes and freeze the leftovers so my wife has a quick breakfast for the kids before they go to school.

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup unbleached all-purpose flour
• 3 Tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, separated
• 2 Tbsp vegetable oil
• 1 1/3 cup buttermilk
• 1 Tbsp lemon zest
• 1/8 tsp vanilla extract
• pinch cream of tartar

Here's what you do:

Mix together the flour, sugar, baking powder, baking soda, and salt and set aside. In a separate bowl, combine the egg yolks, oil, buttermilk, lemon zest and vanilla extract.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Mix together until flour is just incorporated.

In a small bowl, beat egg whites and cream of tartar until soft peaks form. Fold the egg whites into the batter until just incorporated. let stand for 10 minutes.

Heat a nonstick pan over medium heat or griddle to about 375. Brush with butter and heat until the butter just begins to sizzle. Scoop 1/4 cup of the batter into the pan or griddle and cook until bubbles appear on the top surface and the bottom is golden brown, about 1 to 1 1/2 minutes. Flip over and cook until the bottom is lightly golden brown. Remove to a baking sheet and keep warm in a low oven.

I make the plain ones for the kids and have also added blueberries to them and tried a banana nut version too. For the banana nut depending how much batter I have I use 1 ripened banana (mashed) and 1/4 cup coarsely chopped walnuts.