Tuesday, June 24, 2014

Rhubarb bars

1 c flour
5 tbls powdered sugar
1/2 c butter, softened

1 1/2 cups sugar
2 eggs
2 cups rhubarb
1/4 flour

Mix the crust ingredients.  Pat into a 9 x 13 pan.  Bake for 15 minutes at 350 degrees.
Mix filling ingredients and pour over the top of the baked crust.  Bake at 350 for an additional 35 minutes.  Cool and cut.


  • Delish and easy!
  • The crust was buttery and delicious.
  • The filling was a little sweet and could have used more rhubarb.  Next time try three cups of rhubarb with this amount of sugar or 1 1/4 cups of sugar with the 2 cups of rhubarb.
  • Source: Parish cookbook from Sacred Heart in Norfolk, NE (p. 222)

Crockpot Orange Chicken

4-6 boneless skinless chicken breasts3/4 cup orange marmalade3/4 cup barbecue sauce2 tbsp. soy sauce

  • Cook the chicken breasts in the crockpot on high for 3 hours.
  • Mix the three sauce ingredients together in a bowl
  • Drain the chicken and pour the sauce over it.
  • Continue cooking on high for an additional 30 minutes.
  • Source
  • The sauce is pretty outstanding.  I'm actually going to freeze the leftover sauce and try it on grilled chicken or pork.  It would also probably be excellent on baked chicken.
  • The original recipe recommended starting with thawed chicken (which I did), but it would also work with frozen.  The chicken was pretty overcooked, almost falling apart, but it was still very moist.
  • Everyone liked it :)

Sunday, June 22, 2014

Basic Lentils with Carrots

I don't know when we became Lentil People, but they seem to have become a Friday go-to for us. No photo, because they're lentils and not very attractive, but trust me, they're good. This is also a very versatile recipe: add more water/chicken stock for soup, add ham or bacon on a non-Friday, etc.
  • 1 tablespoon extra virgin olive oil

    1 medium yellow onion, chopped

    1 carrot, chopped

    3 cups water

    1 cup French green lentils, rinsed

    1 bay leaf

    1 teaspoon dried thyme

    Sea salt and pepper

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, stirring frequently, about 5 minutes. Add carrot, water, lentils, bay leaf, thyme, salt and pepper and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning and serve.

Via Whole Foods


Tuesday, June 17, 2014

World's Best Hamburger Buns

  • Source: King Arthur Flour's Beautiful Burger Buns.  These were easier to make than going to the store for buns, and infinitely better. 

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons butter
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.


  • 3 tablespoons melted butter
1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk.
3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
4) Brush the buns with about half of the melted butter.
5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
6) Cool the buns on a rack.
Yield: 8 large buns.