Where is everyone on this thread? Are you too busy gardening? I haven't posted lately, but I still like to "lurk". Anyone baking /cooking with rhubarb? Strawberries will be ripe soon
Made a rhubarb upsidedown cake today - my family rated it A++++. Good with ice cream or whipped cream. Not much left for tomorrow. The best part is that is was so easy.
4 cups sliced rhubarb
1 3oz. strawberry jello
1 cup sugar
1 yellow or white cake mix
Spread rhubarb on the bottom of 9x13 buttered pan. Sprinkle sugar and strawberry jello over top of rhubarb. Prepare cake mix as directed on box, then pour over rhubarb mixture. Bake in 350 degrees until cake portion is done. After it has cooled just a little - flip it over onto a pan or platter. Enjoy!
This recipe is from allrecipes.com, I added pecans to my caramels.
Caramel Shortbread Squares
Ingredients
· 2/3 cup butter, softened
· 1/4 cup white sugar
· 1 1/4 cups all-purpose flour
· 1/2 cup butter
· 1/2 cup packed light brown sugar
· 2 tablespoons light corn syrup
· 1/2 cup sweetened condensed milk
· 1 1/4 cups milk chocolate chips
Directions
1. Preheat oven to 350 degrees F (175 C).
2. In a medium bowl, mix together 2/3-cup butter, white sugar, and flour until evenly crumbly. Press into a 9-inch square-baking pan. Bake for 20 minutes.
3. In a 2-quart saucepan, combine 1/2-cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
4. Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need to be small because they are so rich.