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1/3 cup butter, softened
1 ½ cups sugar
1 tsp vanilla
½ tsp cinnamon
¼ tsp nutmeg
1 tsp baking soda
2 cups AP flour
1 cup sour milk or buttermilk
3 cups fresh rhubarb, diced
¾ cup sugar
1 tsp. cinnamon
Preheat oven to 350 degrees. Grease and flour a 9x13 pan.
In a small bowl, combine cinnamon, nutmeg, salt, baking soda and flour. Set aside. Cream butter and sugar together with mixer until light and fluffy. Add in eggs, one at a time, then vanilla. Stop mixer and scrape down sides of bowl. With mixer on low, add half of the flour to mixture, then add half the sour milk. Repeat, finishing with milk. Stop mixer, scrape sides and fold in rhubarb. Spread into prepared pan, sprinkle evenly with topping.
Bake for 40 minutes or until pick comes out clean. Let cool and serve.
Chai Poached Pears
4 pears, peeled, halved and cored
2 cups water
1 cup sugar
3 Decaf Chai Tea Bags
In large saucepan on high heat, bring water and sugar to a boil. Reduce heat to low and add chai tea bags. Let simmer for 2-3 minutes. Remove tea bags from syrup. Bring syrup back up to a boil and add pears. Lower heat to medium and simmer pears until tender. The cook time will vary depending on the ripeness of the pears. Remove from poaching syrup and cool slightly. Serve with a scoop mascarpone cheese or lightly whipped cream.
Cherries Jubilee Sauce
2 pounds frozen cherries
1/2 –3/4 cup sugar, depending on
sweetness of cherries
4-5 tbsp. cornstarch
2 tsp. almond or vanilla extract
In large saucepan, bring cherries and sugar to a boil over medium
high heat. Boil for 5 minutes, stirring often. Make a slurry with
cornstarch stirred with enough water to dissolve. Stir in cornstarch
and continue to cook, stirring often to prevent scorching, until
thickened. Remove from heat and serve warm over ice cream
Southwestern Chicken and Corn Chowder
1 cup butter
1 cup onion, finely chopped
1 cup all purpose flour
2 qt. chicken stock
2 cups fresh or frozen corn
1 ½ tsp. salt
½ cup roasted green chilies (frozen is best), defrosted and chopped
2 lb. boneless, skinless chicken breast, cut into bite size cubes
½ cup heavy cream
8 oz. shredded cheddar cheese
Green onion or parsley for garnish
Melt butter on medium heat in large stockpot. Place chicken in pan and cook until golden. Add onions and corn; sauté until
onions are tender. Stir in flour and cook for 2 minutes, being careful not to brown flour. Slowly pour in stock, stirring constantly.
Adjust heat to high and cook just until soup starts to boil. Reduce heat to medium-low and simmer for 10 minutes, stirring often.
Stir in salt and chilies. Continue to simmer for another 10 minutes.
Check chicken for doneness. It should be tender and no longer pink. Now adjust thickness; if a thicker soup is desired, thicken
now with a roux. Let simmer until thickened, and then add cream and cheese. Let simmer 5 minutes. Do not let soup boil.
Garnish and serve.