Warm cherry cake and rhubarb bars! Got the recipes from gold-metal baker Suz – thank you, honey! (Recipes posted in comments, below…)
Ohhhhhhhh, my shoulder/neck, ouch. Twitching with spasms. I did a real job on it, lovely. Do not drive up on my right side, you are most definitely in a blind spot… I did however manage to prepare my pork chops last night, with a quick little bacon/balsamic pan sauce. Tasty. Ate them with leftover warm pasta salad (recipe posted yesterday). Then John and I listened to Feminine Hijinx and laughed our asses off, yet again. Love my nights alone with Johnny. Don’t get me wrong, love being a mommy, but the one or two nights each week we have without kids are mighty nice too… (It’s what I call the only perk of being divorced…built-in date nights.)
Not sure yet what’s on the menu for tonight. I’m dining alone…John and A will go out, as is their special Friday night routine. Perhaps I’ll go with them, perhaps whip up a little somethin’ somethin’ for myself here at the hacienda. Stay tuned…
Bunny’s burger & beer, baby! Doh! Nice healthy, moderate dinner, ha. Swiss, fries. Oh, I also had mushrooms! And a lemon in my Leini’s Honey Weiss! And pickled cucumbers (otherwise known as…pickles, but it sounds more veggie as pickled cucumbers)! And I ordered the 1/3 lb., not 1/2 lb., burger. I tried to have some ketchup – lycopene, powerful anti-oxidant in ketchup, for real – but I couldn’t get the bottle open. Ah, moderation, that’s my middle name – NICE!
Here's my cherry, baby! Ha!
QUICK CHERRY DESSERT
1 C (2 sticks) butter
1 1/2 C sugar
1 tsp almond extract
2 C all purpose flour
2 tsp baking powder
1 can (21 oz) cherry pie filling
Heat oven to 350. Cream together butter and sugar. Add the eggs and
beat until light and fluffy. Add the almond extract. Stir in flour
and baking powder. Mix until smooth.
Butter a 9X13 pan. Turn the mixture into the pan. Spoon the pie
filling onto the mixture, in 16 spots, spacing 4 spoonfuls evenly in
*now here's the kicker...I don't have a baking time on this recipe,
so I always just guess. Start with 30 minutes, and then check. You
want it golden brown on the top, with a dry toothpick. This is as
far as I go with the recipe, I bake it until it's done, cool, and dig
in. Here's the rest, for people who care about what it looks like...!:
Place cake bottom-side up on a serving plate and dust with powdered
(PS From Stephanie: I think this would be amazing with some lightly sweetened whipped cream…)
Hey girlie! Here's the rhubarb recipe. It's actually from my friend
Sarah...gotta give credit where credit is due!
SARAH'S RHUBARB BARS
1 1/2 C flour
3/4 C butter, softened
1/2 C powdered sugar
Cut butter into flour and sugar. Pat into a 9X13 pan, make edges.
Bake for 15 minutes at 350. Let crust cool.
3 eggs, beaten
1 3/4 C sugar
1/3 C flour
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
3 C rhubarb, chopped
Combine all ingredients except rhubarb. Mix well. Fold in rhubarb
and pour over crust. Bake at 350 for 30-35 minutes.