Rhubarb Crumb Bars

May 31st, 2011

Ingredients

  • For the Streusel

    • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
    • 1 cup all-purpose flour, (spooned and leveled), plus more for pan
    • 1/2 cup packed light-brown sugar
    • 1/4 teaspoon salt
  • For the Cake

    • 1/2 pound rhubarb, cut into 1/2-inch pieces
    • 1 tablespoon light-brown sugar
    • 1 cup all-purpose flour, (spooned and leveled)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 cup confectioners' sugar
    • 2 large eggs
    • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make streusel: Whisk together butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make cake: In a medium bowl, combine rhubarb, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy; beat in eggs, one at a time. With mixer on low, beat in vanilla, then flour mixture. Spread batter in prepared pan. Sprinkle with rhubarb and top with streusel.
  4. Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 45 to 50 minutes. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars. marthastewart.com
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Asparagus Frittata Recipe

June 11th, 2010

Ingredients

2 teaspoons olive oil
1 small onion, thinly sliced (or 2 or 3 purple scallions)
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. ip owner . Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

simplyrecipes.com

Scramled Eggs with Spinach

June 11th, 2010
  • 12 ozĀ  spinach leaves
  • 2 Tbsp. olive oil
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 4 Tbsp. heavy cream
  • 8 eggs, beaten
  • salt and pepper to taste
  • 1/2 tsp. dried thyme leaves
  • 2 Tbsp. grated Parmesan cheese

Preparation:

Coarsely chop the baby spinach leaves. Heat oil in a large heavy skillet and cook the onion and garlic until crisp tender, about 5 minutes. Add blackjack the chopped spinach and cook, stirring often, until spinach is tender, about 5-7 minutes.In small bowl, beat cream with eggs, salt, pepper, and thyme until foamy. Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4-5 minutes longer. Sprinkle with cheese and serve.

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