Saturday, June 4, 2016

Weekend Round-Up

Best spring recipe for the week
Strawberry Rhubarb Crumb Cake
Cook's notes: An easy crumb cake to make for coffee time or a brunch. It's a winning combination with tart rhubarb paired with sweet strawberries topped with a crunchy cinnamon streusel topping. What's not to like! 
Ingredients:
  • 1 cup all-purpose flour
  • 1- 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. Saigon cinnamon 
  • 6 TB. butter, softened
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 tsp. vanilla extract
  • 2/3 cup 2 % milk 
  • 1-1/4  cups sliced strawberries
  • 1-1/4 cups finely chopped rhubarb
Crumb Topping:
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup all-purpose flour 
  • 1/3 cup quick oats 
  • 1 tsp. Saigon cinnamon
  • 3 TB. chilled butter, cut into small pieces

Directions: 
  • Prepare crumb topping first. Combine brown sugar, flour, oats, and 4 tablespoons butter; knead together using fingertips or a fork until well combined and mixture starts to clump together. Keep in freezer until ready for use, at least 40 minutes.
  • Preheat oven to 350 degrees  and grease and flour 1 (9-inch) round cake pan.
  • In a medium mixing bowl, sift together 1 cup flour, baking powder, salt, and cinnamon. 
  • In a large mixing bowl, beat together 6 tablespoons butter and granulated sugar until creamy, about 1 minute; beat in yolks and vanilla until combined. 
  • Gradually beat in flour mixture, alternating with milk until combined, about 1-2 minutes. Spread cake batter evenly into prepared pan. Top batter with strawberries and rhubarb. Bake for 20 minutes.
  • When cake has baked 20 minutes, top evenly with crumb mixture. Continue baking for an additional 15-20 minutes or until golden brown and a toothpick inserted into cakes comes out with moist crumbs attached. 
  • Cool for 30 minutes before running a knife around outside edges. Remove cake from pan and cool on a rack.

Why Didn't I Think of That
I have worked with so much glitter and this little tip would have been a great one to have!!! I am sure you can use this for MANY things…and thank  BHG!
How about this hack from Real Simple. If you are serving a crowd ice cream…simply soften the cylinder of yumminess…peal the cardboard …cut the cylinder in half long ways and slice the portions. You can do that with the smaller containers also. So simple…so neat! Total Portion control also!
Never thought of this idea before...You are out…you want to measure something at the craft store…or fabric store…or any store…Don’t have a ruler? Well then Threads Daily has the answer…pull out a dollar bill and you have a perfect 6 inches! How cool is that!
Did you know that you can tighten up the screws on your glasses temporarily by dabbing a small bit of nail polish over the hinge? Handy don’t you think! Thank you Cosmopolitan.com
When I saw this over at Disboards I thought it a genius idea for traveling with kids in the car. Just go to dollar store and get a container with many compartments and be sure the container has a cover. 
This has to be one of my favorite hacks…by putting a marshmallow into a cone…you will prevent dripping…how great is that! PERFECT for the kids cones and yours! : ) Thanks for sharing this one One Good Thing By Jillee!

3 comments:

  1. Fun and useful ideas and another great recipe as a bonus. I always love reading your blog.

    ReplyDelete
  2. and thank you for stopping by Ever Ready

    ReplyDelete
  3. and thank you for stopping by Ever Ready

    ReplyDelete