For filling, in a medium saucepan combine fruit and ¼ c water. Bring to boil, reduce heat. Simmer covered until fruit is tender. Stir ¼ c sugar and ¼ c cornstarch into the fruit. Cook/stir over medium heat until mixture is thick and bubbly, then add 2 minutes and set aside.
In a medium bowl, combine the above ingredients. Cut in ¼ c butter until mixture resembles coarse crumbs, make a well in the center and set aside.
In a small bowl, combine ingredients above. Then add egg mixture to flour mixture above. Stir until moistened (batter should be lumpy).
Spread half the batter in an ungreased 9 x 9 baking pan, and tap to spread over bottom. Add fruit mixture over bottom layer of batter. Drop and tap to spread, remaining batter in mounds onto filling.
In a small bowl combine the flour and sugar and cut in the butter until mixture resembles course crumbs/lumps. Sprinkle over coffee cake.
Bake for 40-45 minutes or until golden. Cool slightly; serve warm.
**Thisworks for most fruit coffee cakes, but rhubarb is excellent in summer!
Kerry Hanson ’93, ’08 – Life Member
Vice President of Alumni Engagement
Montana State University Alumni Foundation
This cake has a contested history (google it!) but has been associated by some with Owen Wister's southern novel of the same name published in 1906. I don't recommend the novel but the cake is wonderful. My modified version gives you a lot more time to read!
Bake a white cake into 3 layers (8 or 9 inch round). I used a cake mix but traditional recipes for this cake include an elaborate (and I'm sure, delicious) airy white cake. Again, google it.
Mix together and set aside. You'll add about 1/3 of the frosting to this mix and use it between one or both of the cake layers.
This meringue frosting is difficult but worth it.
In a large mixing bowl beat the egg whites with an electric mixer until stiff peaks form. Set aside.
In a small heavy saucepan over medium heat, combine sugar, water, and corn syrup. Cook, stirrrng frequently, until sugar has dissolved and the liquid is clear. Increase heat to high and bring to a boil. Boil without stirring until it reaches 248 F on a candy thermometer. This may take 5 minutes or more. Don't overcook. Remove from heat.
With the mixer at medium-high speed, pour the hot syrup slowly in a thin steady stream into the egg whites. Add vanilla and continue beating until the mixture is cool, thick, and shiny, approximately 10-12 minutes.
Mix about 1/3 of this frosting into your fruit mixture to serve as cake filling.
Locate a beautiful cake plate. Place the first layer and spread it with part or all of the fruit/frosting mixture. Place the second layer and spread either with the rest of your fruit filling or part of your plain frosting. Place the third layer and spread the top with the remaining frosting. If your frosting goes far enough, the entire cake can be covered in beautiful white frosting. Mine did not so I just frosted the top in a partial circle and decorated it with whole pecans. The frosting is incredibly sweet (as is the filling) so I think I actually prefer not to frost the entire cake.
Enjoy with a good cup of hot black English Breakfast tea!
BOERKOOL (Farmer’s Kale)
This is a Dutch one-pot meal that is a favorite.
Layer in pot: Sausage on bottom of pot, quartered potatoes next and top with chopped kale.
Cook until potatoes are soft. Remove kale and sausage from pot. Mash potatoes, adding cream, salt and pepper. Chop sausage and add to potatoes along with the kale.
- from Barb and Ewout VanderWende
From Judy Staigmiller, originally from Laurel's Kitchen
Cook rice according to instructions. (I use 2 parts water to 1 part rice in rice cooker).
Mix butter, chili powder, garlic powder, brown sugar, salt and orange rind. Pour into hot rice and mix lightly. Fold in olives and nuts. That's all there is to it!
From Judy Staigmiller
1 ¼ cups millet flour
½ teaspoon xanthan gum
1 ½ teaspoons potato starch
½ teaspoon baking powder
½ teaspoon ground cardamom
1/8 teaspoon fine sea salt (a pinch)
½ cup (1 stick) dairy-free margarine (Nucoa), at room temperature
½ cup confectioners' sugar
2 Tablespoons unsweetened soymilk
2 teaspoons vanilla extract
½ teaspoon finely grated lemon zest (I used dried because didn’t have a fresh lemon to zest)
¼ cup finely chopped almonds, for rolling the cookies
In a small bowl stir together the millet flour, xanthan gum, potato starch, baking powder, cardamom and salt.
Combine the margarine and confectioners’ sugar in the bowl of a food processor fitted with the metal S blade, pulse to combine then process until smooth. Add the soy milk, vanilla extract and lemon zest, process until combined, scrape the sides of the bowl as needed and continue processing until evenly combined. Then add the flour mixture and process to make soft dough.
Lay a piece of plastic wrap on the counter, spoon the dough onto the plastic wrap and use the plastic to form a rough log, make sure the dough is completely covered with the wrap. Place in the freezer for about 30 minutes.
On another sheet of plastic wrap spread the chopped almonds, roll the cookie log in the almonds until completely covered, rewrap and chill the dough in the freezer for about 30 minutes or in the refrigerator for at least 2 hours or overnight.
When ready to bake the cookies preheat oven to 325° F. Line cookie sheets with parchment paper
Remove the cookie dough from the freezer or refrigerator. Unwrap the dough and cut into ¼ inch thick slices. Place the cookies about 1 inch apart on prepared cookie sheets.
Bake about 20 minutes, should be very lightly browned. Cool cookies on paper towels. Store at room temperature in an airtight container or freeze.
Adapted from Food Network recipe for Swedish Christmas cookies
makes about 2 dozen
From Karen Ore
Over medium heat, sauté onion and pepper in oil for about 3 minutes or until vegetables soften. Add orzo, water and bouillon. Stir frequently, bring to boil. Reduce heat, cover and simmer 9-10 minutes, stirring occasionally. Cool to room temperature.
Add vinaigrette. Add Cheese, olives, capers and pine nuts.
From Lynne Benz
Lemon Glaze Ingredients
From Susan Rabatin
Season meat and let stand a few minutes. Sear quickly on high heat (if not cooking on the grill then use 1 Tbsp each of butter/oil in a high heat pan). Cook until medium rare. Remove and put meat into shallow dish. Cool (can leave in refrigerator for a number of hours).
Slice meat along diagonal across grain into 1/8" strips. Spoon sauce over meat and chill for at least an hour. You can garnish with tomatoes, avacados, red peppers, and cilantro sprigs.
From Beth Kaeding
1 cup millet flour
1 cup sorghum flour
1 teaspoon xanthan gum
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1Tablespoon potato starch
1 ½ -2 teaspoons ground ginger
½ teaspoon ground cinnamon
¼ cup soy milk
¼ cup molasses
1 teaspoon vinegar
6 Tablespoons dairy free margarine (Nucoa or Earth Balance)
1 cup brown sugar
Granulated white sugar in a small bowl, for rolling the cookie dough
Preheat oven to 350° F Cover cookie sheets with parchment paper
In a medium size bowl stir together the millet flour, sorghum flour, xanthan gum, baking powder, baking soda, salt, potato starch, ginger, and cinnamon. Set aside.
In a glass measuring cup measure the soy milk and molasses then add the vinegar, set aside.
In the bowl of a food processor or stand mixer, cream together the margarine and brown sugar. Add the soy milk, molasses vinegar mixture, and mix well.
Add the flour mixture and pulse or beat until well mixed. The dough should be soft.
Drop the dough by small spoonfuls into the granulated white sugar. Roll into 1 inch diameter balls and place on prepared cookie sheets. Press lightly with your fingers to slightly flatten the cookies.
Bake for 12 to 15 minutes, cookies will puff then deflate; when they fall they are done. Don’t overcook, the will get too hard.
Remove to paper towels to cool.
Store airtight at room temperature or freeze the cookies.
Adapted from The Joy of Cooking, 1975 edition.
Variation-To make 6 dozen cookies double all ingredients.
Variation-with eggs for 3 dozen cookies, omit the soymilk, xanthan gum, potato starch and baking powder. Measure the molasses and add vinegar. In a small bowl beat the egg with a fork. After the sugar and margarine are creamed mix in the egg, molasses, and vinegar, then add the flour mixture, and continue as above. Use 2 eggs for 6 dozen cookies.
Makes about 3 dozen
From Karen Ore