Fresh Rhubarb Coffee Cake

We planted rhubarb in our garden three years ago.  I read online that you could not harvest until the second year.  Well, we had a fantastic crop last year, but the stalks never turned red!  This year it is growing great again.  I went to our local nursery to ask what I could do to turn them red.  It turns out they are a green variety of rhubarb.  Who knew!  We are using our “green” rhubarb in this coffee cake.  It is not quite as pretty as the red, but it tastes great.


2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup butter

1/2 cup brown sugar

1 cup sour cream

1 egg

1 teaspoon vanilla

2 cups fresh rhubarb, chopped

1/2 cup white sugar

1/2 teaspoon ground cinnamon

DSC01790Preheat oven to 350.  In a large bowl, whisk together flour, baking powder,  and baking soda.

DSC01789Beat butter and brown sugar in a separate bowl until smooth.

DSC01792Stir in sour cream, egg and vanilla.

DSC01793Add flour mixture and mix all together well.

DSC01794Spread batter into a greased 9×11 baking dish.

DSC01795Add the chopped rhubarb to the top.

DSC01796Combine sugar and cinnamon and sprinkle over the top.  If using green rhubarb, you may want to add a little extra sugar.

DSC01797Bake for 45 minutes and serve.

Baked Oatmeal with Fruit and Nuts

Our days start pretty early around here.  We made this baked oatmeal for a quick breakfast.  Just spoon out already-baked portions and warm in the microwave.  Add a little milk for a delicious warm breakfast!


3 cups quick cooking oatmeal

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon or pumpkin pie spice

2 eggs, beaten

1 cup milk

1/2 cup butter, melted

1/3 cup dried apricots, chopped

1/2 cup dried cranberries

1/2 cup fresh blueberries

1/2 cup walnuts, chopped

DSC01712In a large bowl mix together dry ingredients; oatmeal, sugar, baking powder, salt and cinnamon.

DSC01713In a separate bowl mix together milk, eggs and melted butter.

DSC01715Add to the dry ingredients and mix all together.

DSC01716Chop the apricots and walnuts.  Add all the fruit to the oatmeal mixture.

DSC01718Pour into a greased square baking pan.

DSC01719Bake in a preheated 350 degree oven 35-40 minutes.

Pumpkin Bread

Auntie Megan had fun cooking with Haley this week!  The girls made a delicious pumpkin bread recipe.DSC01625Ingredients:

1 -15 ounce can pumpkin

1 2/3 cups sugar

2/3 cups canola oil

2 teaspoons vanilla

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 cup pecans or walnuts

DSC01622Preheat oven to 350 degrees.  Spray 1 large loaf pan or 2 medium loaf pans with cooking spray.

Place pumpkin, sugar, oil, vanilla and eggs in a large mixing bowl.  Mix with an electric mixer until combined.

DSC01623Mix dry ingredients in another bowl: flour, baking soda, cinnamon, pumpkin pie spice and cinnamon.

DSC01624Combine the wet and dry ingredients plus the nuts.

DSC01626Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the middle comes out clean.

DSC01631Cool on baking racks before removing from the pans.


Preheat oven to 350 degrees.  Coat 1 large loaf pan or 2 medium loaf pans with cooking spray.  Mix together in a large bowl; pumpkin, sugar, oil, vanilla and eggs.  Combine the dry ingredients in a separate bowl.  Mix the two together and add the nuts.   Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on racks before removing from the pans.

Fresh Peach and Plum Crisp

We’ve been enjoying our Wednesday morning trips to the farmer’s market in town.  This week we bought some beautiful fresh peaches, came home and made a crisp with them,


4 fresh peaches, peeled, pitted and sliced

2 fresh plums, pitted and sliced

1 teaspoon vanilla extract

1 cup flour

1 cup white sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup quick cooking oats

1/2 cup unsalted butter

DSC01573Prepare the fruit by peeling the peaches, pulling out the pit and slicing. Take the pit out of the plums and slice.

DSC01575Preheat oven to 375 degrees.  Place the sliced peaches and plums in a baking dish that has been sprayed with non-stick spray.  Sprinkle the vanilla over the top.

DSC01576In a large bowl combine: flour, white sugar, brown sugar, cinnamon, salt and oats.

DSC01577Cut the butter into the flour mixture with a pastry blender until crumbly.

DSC01578Sprinkle topping over the peaches and place in the preheated oven for 45 minutes.

DSC01579Serve warm and enjoy!


Preheat oven to 375 degrees.  Peel, pit and core the peaches.  Pit the plums and slice.  Place sliced fruit in a baking dish sprayed with non-stick spray.  Sprinkle vanilla over all.  Combine dry ingredients: flour, sugar, brown sugar, cinnamon, salt and oats.  Cut the butter into the mixture with a pastry blender until crumbly.  Pour flour mixture over the fruit.  Bake in the oven 45 minutes.  Serve warm and enjoy!!

Fresh Apricot Cobbler

Love, love this time of year with all the fresh fruit coming into season! Here’s an easy apricot cobbler recipe to try!


1 cup water

3/4 cup sugar

1 Tablespoon cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 cups halved, pitted fresh apricots

1 Tablespoon butter

1 ready pie crust

DSC01516Place water, sugar, cornstarch, cinnamon and nutmeg in medium saucepan. Bring liquid to a boil and cook about 1 minute, until thickened.

DSC01517Chop the apricots into slices.

DSC01518Place apricots and butter in a large pot.

DSC01520Add the boiling liquid to the apricots and butter, simmer about 5 minutes until heated through.

DSC01521Place apricots in a 9×12 baking dish, roll crust over the top.  Make slits in the crust and sprinkle a little sugar over the top.

DSC01522Bake in a 400 degree oven 30 minutes.

DSC01523Allow to cool.  Serve with whip cream or ice cream.  Delish!!!


Place water, sugar, cornstarch, cinnamon and nutmeg in a saucepan.  Bring to a boil and cook about 1 minute until thickened.  Slice apricots and place in a large pot along with the butter.  Add the liquid and heat through, about 5 minutes.  Pour apricots into a 9×12 baking dish.  Roll crust over the top.  Make slits in the crust to vent.  Sprinkle sugar over the top.  Place in a 400 degree oven for 30 minutes.

Easy Pumpkin Pie

Like I said in an earlier post, Megan loves pumpkin.  Everything pumpkin!  This week we are making pumpkin pie.  We had fresh pumpkin puree on hand, but canned is just fine.


2 eggs, slightly beaten

2 cups pumpkin puree

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 1/2 cups evaporated milk

1 single pie crust

Preheat oven to 425 degrees.  Beat eggs and pumpkin puree together

Add the sugar and spices to the pumpkin mixture.

Pour in the evaporated milk and mix all together well.

Pour into a single, unbaked pie crust.

Place in the preheated oven at 425 degrees for 15 minutes.  Reduce heat after 15 minutes to 350 degrees for 45 minutes to 1 hour, until a knife inserted in the middle comes out clean.


Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!



1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans


2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

Apple Muffins with Streusel Topping


These are delicious for a weekend breakfast or brunch.


Muffin batter:

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 cup sour cream

1/4 cup unsalted butter, melted

1 cup diced fresh apple, skins on

Streusel Topping:

1/2 cup chopped walnuts

1/4 cup flour

4 Tablespoons sugar

3 Tablespoons unsalted butter at room temperature

1/2 teaspoon cinnamon

Preheat the oven to 375 degrees. Grease the muffin tins or place cupcake papers in the tin.

Sift into a large bowl the dry ingredients: 1 1/2 cups flour


baking powder…

and the rest of the dry ingredients…cinnamon, nutmeg, baking soda and salt.

Sift all into a large bowl.

In a separate bowl, place the eggs, sour cream and melted butter.  Stir well.

Dice the apples

Stir the apples into the wet ingredients.

Combine the wet and dry ingredinets well.

Spoon into muffin tin using a 1/4 cup measuring cup.

In a medium bowl, place the ingredients for the topping.  Work with your fingers until they resemble large oatmeal flakes.

Top each muffing with the topping

Bake for 20 minutes

Remove from the oven and cool for about one hour.