Posted by Grandma Jeanne on July 7, 2010
I got this recipe from my husband’s cousin Donna, and it sounds so great!
1 box of white, yellow, strawberry, or lemon cake mix
1 cup sugar
4 cups cut up rhubarb
1 pint of whipping cream (not whipped)
Mix cake mix according to directions.
Mix sugar in with rhubarb.
Put cake in greased pan, sprinkle rhubarb on top, and pour 1 pint (2 cups) of whipping cream over all.
Bake in 350 degree oven for 1 hour and 20 minutes -1 hour and 30 minutes. Usually 1 hour and 20 minutes is long enough.
Let cool.
Keep in fridge.
Top with cool whip or a scoop of ice cream.
Variation: use strawberries or raspberries instead of rhubarb
Posted by Grandma Jeanne on June 14, 2010
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/3 cup butter
2 tablespoons water
1 package (12 ounces) semisweet chocolate morsels
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans
Preheat oven to 325 degrees.
Grease a 9-inch square baking pan.
In a small bowl, mix together flour and baking soda.
In a small saucepan, combine sugar, butter, and water.
Bring to a boil over medium heat.
Remove immediately from heat.
Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.
Transfer mixture to a medium bowl.
Cool completely.
Stir in eggs, 1 at a time, beating well after each addition.
Gradually stir in flour mixture until smooth.
Stir remaining chocolate morsels and nuts into batter.
Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.
Transfer pan to a wire rack to cool completely.
Cut into squares.
Posted by Grandma Jeanne on June 7, 2010
1 cup (2 sticks) butter
4 ounces unsweetened chocolate
5 large eggs
2 cups granulated sugar
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
3 cups coarsely chopped walnuts or pecans (about 12 ounces)
24 walnut or pecan halves
Preheat oven to 325 degrees.
Grease a 13 x 9 inch baking pan.
In a saucepan, melt butter and chocolate over low heat (or melt in microwave).
Remove from heat. Cool.
Beat eggs at high speed until foamy.
Gradually add sugar, beating until pale yellow and slightly thickened.
Beat in cooled chocolate mixture, then vanilla.
Sift together flour and salt.
Add nuts, tossing to coat.
Stir flour mixture into chocolate mixture just until flour is incorporated.
Spoon batter into prepared pan.
Decorate top with nut halves.
Bake until a toothpick inserted in center comes out almost clean, 30 to 35 minutes. Do not overbake.
Cool brownies in pan for 15 minutes.
Yield: 2 dozen brownies
Posted by Grandma Jeanne on May 17, 2010
1 cup sugar
3/4 cup flour divided
3/4 tsp. cinnamon
4 cup chopped rhubarb (fresh or frozen)
3/4 cup brown sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup melted butter or margarine
Combine sugar, 1 tablespoon flour and cinnamon.
Add rhubarb; toss.
Place in 9 x 13 greased pan.
In bowl combine brown sugar, baking, powder, baking soda, and remaining flour.
Stir in melted butter.
Sprinkle over rhubarb.
Bake at 350 for 40 minutes.
For a variation, use 2 cups chopped strawberries and 2 cups chopped rhubarb.
Servings: 12 | Prep Time: 10 mintues
Posted by Grandma Jeanne on May 10, 2010
1 cup light corn syrup
1 cup brown sugar, packed
4 eggs, beaten
1 tbs vanilla
1 cup chopped pecans
Pie crust (homemade or store bought)
Combine in large bowl corn syrup, brown sugar, the beaten eggs, and the vanilla.
Beat together on low speed until uniformly smooth.
Add in chopped pecans and mix together with a spoon.
Pour into pie crust and bake in oven at 350 degrees for 40 minutes.
Servings: 8 | Prep Time: 1 hour
