Carrielynn’s Mum’s Rhubarb Crisp

Carrielynn is an exceptional young woman.  An accomplished singer and rap artist, fearless activist for her community and nation and super-great culturally astute mother, she offered this great recipe to celebrate the first rhubarb of the season. I really like the suggestion to toss in a little chopped apple… think I’ll also try a handful or two of blueberries from my freezer, the flavor goes so well with rhubarb.  Then, as Carrielynn says … BOOM!
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Carrielynn’s Mum’s Rhubarb Crisp

12X12 pan, lightly greased
Oven pre-heated to 350 F

Crumble – mix into coarse crumbs with a fork or pastry blender: 
1C flour (gluten free or regular or whatever you like)
1C 9 Grain Oats
¼ C Real Butter
¼ C firmly packed brown sugar
1 Tsp of cinnamon

Custard (separate bowl) –  whisk together until creamy: 
1 egg
Splash of cream
1/4 to 3/4 C raw cane sugar

10-15 Big stalks of rhubarb, coarsely chopped
(you can add a tart apple to mix it up)

Mix dry ingredients, melt butter and add in while stirring with hands until the consistency is even and crumbly
Chop the rhubarb small and place in the pan, pour in the custard and lightly mix with hands, press down the rhubarb so its even
Spread on the dry crumble and press down so no rhubarb is exposed

Place in the preheated oven for 25-30 minutes, let the custard set for at least 20 minutes before eating.

BOOM!
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Hint: Carrielynn says that tossing some crushed almonds into the crumble makes it extra good!
Tip: For diabetics, you can replace the sugar with stevia sweetener.
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Banana Bread

This all-time favorite is easy to make and delicious. A great way to use up over-ripe bananas, banana bread is always a welcome gift at potlucks or when visiting friends and neighbors. Our family like our special “ambrosia” version of banana bread with coconut, rum flavoring and lots of spices like ginger, cinnamon and nutmeg. The addition of fruits plus protein powder, tofu or eggs makes the recipe a good solid food that’s almost a meal in itself. Dressed up or plain, banana bread deserves its good reputation as a staple snack and dessert food – and it’s really nice toasted for breakfast!

3 C flour

1/2 tsp. salt

2 T. baking powder

1/2 tsp. baking soda

3/4 to 1 1/2 C. sugar – to taste

1/2 tsp. nutmeg

1 tsp. cinnamon

1/2 to 1  C chopped nuts

2-3 mashed ripe medium bananas (1 1/2 – 2 cups)

2 eggs (vegans can substitute equivalent weight of tofu or use soy protein powder with 1 t. cooking oil)

2 T. cooking oil

1 tsp. vanilla

1 – 1 1/2 C water

Mix dry ingredients together in a big bowl. In a separate bowl, beat together eggs or tofu, bananas, oil and water until creamy. Mix the wet and dry ingredients thoroughly, let rest. Preheat oven to 350ºF, oil and flour a square baking pan (or 2 loaf pans) and add the batter. Bake 45 min. to 1 hour, loosen the bread from the sides of the pan with a knife, cool in the pan on a rack.

Options: instead of chopped nuts, use sunflower seeds. Add chocolate chips or coconut to the dry mix. Dried and fresh fruits like raisins, blueberries and cranberries add extra nutrition, interesting flavors, looks and texture.

Hints: to make a nice topping and seal the bread, spread a little corn syrup over the top of the bread while it’s still warm. Tips: cut over-ripe bananas into 1-2 in chunks and freeze in a container until ready to thaw and use. Add exotic spices such as ginger, rum flavoring

Good food for everyone!

Magic Muffins

This is a great quick recipe, perfect for those times when you’re being careful with your money or don’t feel like shopping, but need to satisfy a craving for something a little sweet. I give recipes like this the name “magic” because they can be made with a wide variety of ingredients (Magical Options) and they come out a little different every time, depending on what you have in the kitchen…. they’re a nice dessert, a great snack, a quick breakfast and a super gift for friends and neighbours… enjoy!

Ingredients

Dry ingredients:

2-3 Cups Muffin mix and a few Magical Options (see below)

Wet ingredients:

1 C water, 1-2 T cooking oil (or melted margaine or butter) and an extra cup of water

Mix your wet and dry ingredients separately, then make a ‘well’ in the middle of the dry. Add the wet mix to the well, stir it through to coat the dry mix; keep adding water a little at a time until the mixture is moistened all the way through, but not too stiff to stir. Set aside.

Preheat oven to 350ºF and grease your muffin tins well. Fill to 3/4 full of muffin batter, bake for 20-28 minutes or until they spring back to the touch and smell just right.

Magical Options (pick a nice combination from below and use your imagination!):

1/2 cup shredded coconut 1/2 C raisins or currants, chopped dates, dried cranberries, papaya, apricots…

1/2 cup sunflower seeds, almonds, walnut or pecans

1 tsp. powdered ginger 1 tsp. cinnamon powder

1 plain chocolate bar, chopped (or 1/2 C chocolate chips, or 2-4 T. cocoa

1 small apple, chopped or 1/2 C blueberries, strawberries

Muffin Mix

1) Store bought mix: you can find cake or muffin mix on sale and add “Magical” stuff from your kitchen

2) Homemade mix: 3 cups flour (or 2 Cups flour and 1 cup oats) 2 tsp. baking powder 1/2 tsp. salt 3/4 C of sugar, or more or less to taste

Suggestions

Fruit Filling: Fill each muffin tin half-way and add 1/2 tsp jam, jelly or soft fruit in the middle. Fill the cups 3/4 full with the muffin batter and bake!

Time Savers:

1) Keep half of the batter in a clean jar in the fridge to make fresh muffins quickly anytime; the batter will keep for 4-7 days.

2) Make a big batch of dry muffin mix and keep it in the freezer – When you’re ready to make muffins, shale out what you need into a big bowl, add your wet ingredients and magical options and bake.

Sweet combinations:

“Fruity” explosion: Add chopped apple and a few raisins and berries to the dry mix; put a spoonful of jam in the middle of 2 layers of batter.

Ambrosia: Add coconut, ginger, cinnamon, almonds and orange essence, diced orange rind or mashed banana.

Gourmet ideas: You can blend a whole orange with the seeds removed into the wet mix, add some chocolate chips or cocoa to the dry and make a nice chocolate orange muffin!) How about lemon, poppy seed and cornmeal?

Savory Combinations: Leave out the sugar and add one or a combination of: Shredded cheese, chopped sundried tomatoes, cooked beans, diced carrot, fried minced onion, celery

Add herbs and spices – chili powder, oregano, rosemary, parsley , olive oil

Rough Times Bacon ‘n’ Egg Muffin: (you’ll never want to stop at a fast food place for breakfast once you’ve tasted these! ) Put a small piece of cooked bacon (vegetarians can use soy bacon), a bit of grated cheese and a spoonful of stirred raw egg in the middle of each muffin, fill the muffin cup with no-sugar batter (you can add a few herbs too!) and add a little grated cheese on top. Bake as usual.

Tip: Don’t have a muffin tin? Well, use a cake pan, a frying pan with a heatproof handle, small tart or other baking dishes – or get to the second hand store and find a nice muffin tin… it’s still probably cheaper than buying those store-bought muffins.

Much Love, Gramma Willi

Good Clean Food for Everyone!