Monday, April 8, 2013

It's the New Year and What's Cookin????

Well I have been absent for awhile folks, but not because I am not trying new recipes ...I have some great ideas for Mom's Day coming up next month...

Recently a good friend reminded me the sweet taste of Rhubarb and now I am on big Rhunbarb "kick"...

Rhubarb Dessert

yield: Makes 8 servings
Remember that the color of the stalks, which can range from pale pink to deep red, will affect the color of the filling. Choose dark-red stalks 


Roasted rhubarb:
  • 2 pounds rhubarb, trimmed, sliced 1" thick
  • 1 cup sugar
  • 1/2 cup red wine
  • 1 vanilla bean, split lengthwise

Biscuits and assembly:
  • 1 cup cake flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 cup all-purpose flour plus more for work surface
  • 3 cups chilled heavy cream, divided
  • 1/4 cup (1/2 stick) unsalted butter, melted

Lunch or Brunch Quiche
Sky-High Brunch Bake

what you need

pkg.  (17.3 oz.) frozen puff pastry (2 sheets), thawed

 eggs, beaten

cup  POLLY-O Original Ricotta Cheese

Dash  hot pepper sauce

pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained

slices  OSCAR MAYER Bacon, cooked, chopped

cups  KRAFT Shredded Cheddar Cheese

cup  chopped red peppers

pastry sheets. Roll out 1 sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line bottom and side of 9-inch spring-form pan sprayed with cooking spray.
oven to 400°F.make it

RESERVE 1 Tbsp. eggs. Mix remaining eggs with ricotta, pepper sauce and spinach. Layer halfeach of the bacon, Cheddar, ricotta mixture and peppers in crust. Repeat layers.
COVER with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.

Enjoy and Happy Mother's Day.....