If you like muffins for breakfast and snacks, this recipe makes enough batter for lots of muffins. You can mix the batter up, refrigerate it and then bake muffins as you need them. One batch of batter will make about six dozen muffins (more or less), depending on the size of the muffin tins.
When my mother was a child, sweet soup was a traditional part of Christmas Eve, served cold with julekake, lefse, Christmas bread, or open-faced sandwiches. Sweet Soup is made with dried fruit and tapioca. Here is how my mother told me to make sot suppe.
When I was a kid, we used to go to another farm owned by some friends to cut rhubarb. When my mom and dad retired from farming and built a house at the back of the farm, Dad planted several Canadian Red rhubarb plants. Today nearly 35 years later, the Canadian Red rhubarb is still growing. My husband and I moved it out of the horse pasture and planted it up by the barn, and it is thriving. Canadian Red works well in this cake and makes it more colorful.
Topping
Measure the sugar and shortening into a mixing bowl. Cream together. Beat in the egg. Add the buttermilk/sour milk, baking soda, salt and flour. Beat until smooth. Stir in the rhubarb.
Spoon batter into a greased 9 x 13 pan.
Measure the brown sugar, cinnamon, chopped nuts and flour into a small mixing bowl. Stir until thoroughly combined. Sprinkle on top of cake batter.
Bake at 350 degrees Fahrenheit for 45 minutes.
I made this punch for the open house that we had at the newspaper in June (2010) for the All-School Reunion 100th Anniversary for our high school.
This recipe is not especially heart-healthy — or any kind of healthy. But, if you are looking for a sumptuous dessert (maybe to serve for a special occasion) that is “Died and Gone to Heaven” good, this is it.
Low-Fat Alternative: you can make a lower-fat version of this recipe using low-fat cream cheese, low-fat topping, and use skim milk with the instant pudding.
When I was a kid growing up on our dairy farm in Wisconsin 40 years ago, marble cake was one of my mother’s specialties. I was always fascinated with the way that the marble seemed to appear in the cake “by magic.”
If you love cinnamon rolls but do not have the time or the inclination to make traditional cinnamon rolls with dough that has to raise twice before the cinnamon rolls are baked, try this easy variation.
With Easter coming up (or for any special dinner or family occasion or holiday dinner) this recipe for Sour Cream Crescent Rolls takes only 2 hours from start to finish. And they’re downright tasty too!
Written in Wisconsin. Published in Maine. Printed in the United States.
LeAnn R. Ralph 715-308-6336 cookbook@ruralroute2cookbook.com
© 2012 Rural Route 2 Cookbook