Rhubarb Bread

It's Rhubarb time! This sweet bread is a family favorite. I was surprised it wasn't already on the blog.

Mix:
1 1/2 C Brown Sugar
2/3 C Oil

Add:
1 Egg
1 tsp Vanilla
1 C Sour Milk (1 Tbsp vinegar + enough milk to equal 1 C, let stand 5 minutes)
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
1 1/2 C Rhubarb, diced

Pour into 2 greased loaf pans

Top with:
1/2 C Sugar
1/2 tsp Cinnamon
1 Tbsp Butter

Bake 40 minutes at 325 F.

Mushroom Tarts

This recipe is from Mom O'Brien. It was a holiday favorite for the O'Briens. We always looked forward to snacking on Grandma Julie's Mushroom Tarts on Christmas day. Here it is, in her handwriting...

Dump Cake

Easiest recipe for a rich dessert! This recipe was given to me by my co-worker when I was a summer student at Palisade's Nuclear Plant in 1983. I think her name was Karen...

Dump into ungreased 9 x 13 pan:
1 can crushed pineapple
1 can cherry pie filling (or any flavor fruit filling)
1 yellow cake mix
1 cup chopped nuts

Cut 2 sticks of butter into pats and put on top.

Bake 1 hour at 350F.

Apple Cake with a Paleo Option

This is a favorite Apple Cake recipe for fall when apples are everywhere! It serves as a dessert and even a coffee cake. It is very moist and delicious!!

Mix:
1 1/2 C Sugar
1 C Vegetable Oil
3 eggs
1/2 tsp Salt

Mix together then slowly add to liquid mixture:
2 C Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Vanilla

Add:
5 medium Apples, peeled and sliced thinly
1/2 C Walnuts, chopped

Pour into greased 9 x 13 pan. Sprinkle with 1/2 C walnuts, chopped.
Bake at 350 F for 45 minutes.

PALEO Version 

(2nd try worked perfectly!)

Mix:
1 1/2 C Sucanat
1 C Coconut Oil
6 eggs
1/2 tsp Salt

Mix together then slowly add to liquid mixture:
1 C Almond Flour
2/3 Cup Coconut Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Vanilla

Add:
5 medium Apples, peeled and sliced thinly
1/2 C Walnuts, chopped

Pour into greased 9 x 13 pan. Sprinkle with 1/2 C walnuts, chopped.
Bake at 350 F for 45 minutes.

Pecan Tassies

One of the family's favorite Christmas Cookie recipes:

CREAM CHEESE SHELLS
1 (3 oz.) pkg Cream Cheese, softened
1/2 Cup Butter, softened
1 Cup Flour

Combine cream cheese and butter, cream until smooth. Add flour, mixing well. Refrigerate dough at least 2 hours. Shape dough into balls; put each ball into greased muffin tin and shape into shell.

FILLING
3/4 Cup firmly packed brown sugar
1 TBSP Butter
1 Egg
1/2 tsp Vanilla Extract
Pinch of Salt
1 Cup Pecans, chopped

Combine ingredients in a small saucepan, cook over low heat stirring frequently until mixture is melted and well blended. Fill each shell half full with filling. (Use mini muffin pans)

Bake at 350 for 15 minutes.

Venison Jerky

This is the recipe for ground venison jerky. It is best to use a rough (single grind) venison. The double ground venison used for burgers, etc, does not give the jerky the tougher texture that is preferred by most for jerky.

2 # ground venison - add some fat (Craig uses the ratio of 21# venison with 1-1.5 # beef suet)
3 Tbsp. Liquid Smoke
1 3/4 Tbsp. Morton's Tender Quick
1 Tbsp Sugar
1 tsp. coarse black pepper
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/2 tsp. mustard powder
1/4 tsp. celery salt
1/2 tsp ground oregano
1 tsp. red pepper

Mix all dry ingredients except Tender Quick in a small bowl.

In large bowl, combine venison and liquid Smoke; add dry ingredients. Mix, add Tender Quick. Mix immediately and press into strips (or squeeze through Jerky gun).

Spray cookie sheet with PAM or other vegetable spray/use dehydrator racks.

Dry in oven or dehydrator at 165F for 8-12 hours or desired dryness.

Meat Strip Jerky

A.k.a. "Leather Jerky" -
I'm not sure where this recipe came from originally, or how much Dad modified it to his taste, but this is the recipe we've used for as long as I can remember.

3 # Venison (1/4" maximum thickness)
2/3 C  Worcestershire Sauce
2/3 C Soy Sauce
1 Tbsp. Lawry's
1 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
3 Tbsp. Liquid Smoke
1 tsp. Tabasco
1 Tbsp. red pepper

Mix all ingredients and marinate overnight 14 hours minimum.

Place in oven @170F and dry to taste, usually at least 12-16 hours.