Friday, June 15, 2018

Rhubarb Jam with Strawberry Jello.

It's rhubarb season.
I have a large crop this year.
Even though we didn't get a lot of rain this Spring.

I love rhubarb and strawberry jam.
Our strawberries will be ripe in a few weeks.
I made this small batch using jello.

It's delicious.

4 cups chopped rhubarb
2 3/4 white sugar
1/2 cup water
1 small pkg strawberry jello 85gr.

Combine rhubarb, sugar and water.
Let sit overnight or a few hours.

Bring the rhubarb, sugar and water
 to a boil over medium heat.
 Boil, stirring constantly for 12-15 minutes on low heat.
Remove from heat and stir in dry jello mix.

Place in sterilized jars or
containers for freezing.

I grow three varieties of rhubarb.
Strawberry red,
Cherry red, and
Green rhubarb. 


Sunday, April 22, 2018

Pouding Chômeur ~ Poor Man's Pudding

    It's maple syrup time here in Quebec.
    The sap running from the maple trees is used to make maple syrup.
    A sweet syrup used in cooking and baking.
    This dessert is a traditional French Canadian pudding.


    The Cake

    1/4 cup butter

    1/2 cup sugar

    1 egg

    1/2 tsp vanilla

    1 cup flour

    1/2 tsp baking powder

    3/4 cup milk. (I used Almond Milk)

    Maple Sauce

    3/4 cup pure maple syrup
3/4 cup brown sugar

3/4 cups 35% cream

1/4 cup butter.

Preheat oven to 325 deg. F.
Grease a small baking pan. approx 8 x 6.

 With an electric mixer mix the butter and sugar until blended.
Add egg and vanilla and blend together.

In another bowl, whisk together the flour and baking powder.
Add this flour mixture, and the milk, to the butter mixture.
Pour into greased pan.


Bring the maple syrup, brown sugar, cream and butter to a boil,

stirring constantly.
Reduce heat and simmer 2 minutes.

Pour sauce gently over cake.

Bake 325 deg. about 35 minutes or until cake is light brown
and when a toothpick inserted comes out clean.


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