Lunar Rhubarb Cake

Cream together:
½ cup butter
1 ½ cup sugar

Beat in:
1 egg
1 tsp vanilla

Sift together:
2 cups flour
1 tsp soda
½ tsp salt

Add sifted ingredients alternately with:
1 cup milk or cream & 1 Tbsp vinegar

Mix cake batter & add:

2 cups chopped rhubarb
Tossed with 1 tbsp flour.

Pour into greased 9x13 pan. Sprinkle with topping.

Topping:
¼ cup butter
2 tsp cinnamon

1 cup brown sugar

Bake 45 min @ 350. 

Fresh Strawberry Pie

Makes” 9 inch pie
6 cups fresh strawberries
1 cup sugar
3 Tablespoons cornstarch
½ cup cold water
Red food coloring
1 – 3oz package cream cheese softened

1 9 inch pie shell

Whipped cream for topping

Bake and cool a 9 inch pie shell

Mash enough strawberries to equal 1 cup.

In a saucepan mix sugar and cornstarch together, and add berries, water, and food coloring. Bring to a boil and cook for 1 minute. Cool

Spread cream cheese on cooled pie crust. Arrange whole berries on top of cream cheese.

Pour cooled berry, sugar mixture over top of whole berries in pie shell.

Top with whipped cream as desired, just before serving.
Note:
6 cups for fresh raspberries may be substituted for strawberries
Or
5 cups fresh peaches may be substituted for strawberries. Food coloring choice is up to you.


Reva in Sacramento

Banana Sour Cream Bundt Cake

I found the BEST recipe online for this cake, and used up my 4 overripe bananas this morning. The cake is soooo good, not heavy, VERY moist and so good. Here is the recipe:
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
2 large eggs, preferably at room temperature
About 4 very ripe bananas, mashed (you should have 1 1/2 – 1 3/4 cups)
1 cup sour cream
Preheat the oven to 350 degrees F. Generously butter a 9- to 10-inch (12 cup) Bundt pan.
In a large bowl, mix the flour, baking soda and salt together.
Working with a stand mixer( I used a hand mixer with regular beaters) fitted with a paddle attachment, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low, and mix in the bananas.
Mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes – if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Enjoy. I am having a piece for dessert with whipped cream and some coffee.


by: Nikki

Baked Chicken

1 10-piece package of boneless, skinless chicken tenderloins
a couple of dollops of mayonnaise
a few squirts of Worcestershire sauce
about 1/2 cup of Italian bread crumbs

Preheat oven to 375 degrees F.
Mix the mayo and Worcestershire sauce together until it's smooth.

Paint both sides of the tenderloins with the mixture and then coat with the bread crums, in a plastic baggie.

Line the baking dish with foil

Cook for 25-30 minutes.

Cleanup is very easy, too.

Enjoy!

Debbie