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Category Archives: Baking recipes

Some of my favorites

Hutterite Rhubarb Pie

My Husband John’s favorite . He grew up Hutterite and I make this pie as a treat during the winter with the rhubarb I freeze from the summer before. The recipe is from a cookbook of mine, “The Hutterian Treasury of Recipes” published by Sam Hofer.

Preheat oven to 375 degrees F


1 unbaked 9″ pie shell ( I am assuming that everyone has their favorite pie crust recipe)

3 egg yolks slightly beaten

1 cup sugar

1/4 tsp salt

1/4 cup of milk or cream

4 tbsp flour

3 tbsp melted butter

4 cups chopped rhubarb


3 egg whites

1/3 cup sugar

a pinch of cream of tartar

Sweetened shredded coconut (optional)

Mix all the filling ingredients together and pour into the pie shell. Bake for 45 minutes. Shortly before the 45 min are up, for the topping, beat together the egg whites until foamy, add the sugar and the cream of tartar. Beat until peaks form.  Take out pie at 45 minutes, spread the beaten eggwhites and sugar on top of pie, sprinkle with coconut and return to oven for 8-10 minutes until lightly browned. Can be served warm(as in the photo) or cold. Let sit to cool for 1/2 hour befor cutting


Chocolate Zucchini Snacking Cake

Chocolate zucchini snacking cake

 I love to whip this up right around dinner time for a warm chocolate dessert. Perfect with a scoop of vanilla ice cream. Made without the nuts, as many schools are nut free, it is a great lunchbox treat . It is a favorite in our family. 🙂

Pre heat your oven to 325 degrees f

Grease  a 9×13 inch baking pan (cooking spray works great)

Sift together in a small bowl:

2 & 1/4 cups all-purpose flour

1/4 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

In a large mixing bowl, beat together until fluffy:

1/2 cup butter or margarine

1/2 cup vegetable oil

1 & 1/2 cups sugar

To the sugar and butter/oil mixture add:

2 eggs (Beating well between each egg)

1 teaspoon  vanilla extract

Stir in 2 cups of grated zucchini

to you moist mixture add your dry flour/cocoa mixture alternately with:

1/2 cup buttermilk (or if you don’t have buttermilk, 1/2 cup of milk mixed with 2 teaspoons lemon juice or vinegar)

Pour your batter into your prepared baking pan. On top of your batter sprinkle:

1 cup of chocolate chips (more or less)

3/4 cups of chopped walnuts (optional)

Bake in your preheated oven for 55 minutes or until cake tester(toothpick) comes out clean. Do not overbake

Cool for 20 minutes before cutting and eating it warm.

Banana Muffins

Makes 12-16 muffins.

Preheat oven to 350 degrees.

Oil, spray or line your muffin tin with paper liners.

1/2 cup vegetable oil

1 cup packed brown sugar

2 eggs

3 cups ripe mashed banana, leave some larger chunks:)

2 tsp pure vanilla extract

2 cups unbleached white flour

1 tsp baking powder

1 tsp baking soda

1/ tsp salt

1/2 cup chocolate chips (optional)

1/2 cup raisins(optional)

1/2 cup chopped nuts of choice (optional)

Beat oil, sugar, eggs, vanilla and mashed banana until well blended.  In a seperate bowl blend together flour, salt baking soda and baking powder. Fold dry ingredients into the wet ingredients with quick strokes careful not to overmix.  Then fold in chocolate chips, raisins and nuts if using. Divide batter into prepared tins and bake in your preheated oven for 20 minutes or until inserted toothpick comes out clean. Remove from tin and cool on a rack.

Remember home economics in highschool??…..”the dreaded tough muffin” was a FAIL. If you have trouble producing a nice textured and shaped muffin you may want to review “The Muffin Method” in the video through this link

Buttermilk Cake with Spiced Vanilla Icing


Recovered from an overly stacked  basket of food and garden magazines, I found this recipe in a  Fine Cooking magazine, one of my favorite food publications and websites 🙂 This cake packs over 2 cups of grated nutritious butternut squash!! As you can see in the ingredients photo I did use FRESHLY grated nutmeg and you can really tell in the final product. The kids loved the cake….but thought the candied ginger was too spicey. It was easy to pick off and eat yourself though;) 

For the cake:
4 oz. (1/2 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pan  
1-1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 Tbs. distilled white vinegar
2 tsp. pure vanilla extract
1 tsp. baking soda
1 tsp. table salt
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
3/4 cup buttermilk
2-1/4 cups peeled and grated butternut squash (about 8 oz.)

For the icing and garnish:
9 oz. (2-1/4 cups) confectioners’ sugar
3 Tbs. buttermilk; more as needed
1 tsp. pure vanilla extract
1/4 tsp. freshly grated nutmeg
1/4 tsp. table salt
1/4 cup finely chopped crystallized ginger

Make the cakePosition a rack in the center of the oven and heat the oven to 325°F. Butter and flour a 10-cup Bundt pan; tap out excess flour.

In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until well combined, about 1 minute. Add the oil and beat until combined, about 15 seconds. Add the eggs one at a time, mixing well on low speed. Add the vinegar and vanilla and mix again until just combined. Add half of the flour and the baking soda, salt, ginger, and nutmeg, mixing on low speed until just combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.

Stir the squash into the batter and transfer the batter to the prepared pan; smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.

Make the icingIn a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room
temperature, about 45 minutes, before serving.

Make Ahead Tips

This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 6; Protein (g): 5; Monounsaturated Fat (g): 8; Carbohydrates (g): 80; Polyunsaturated Fat (g): 3; Sodium (mg): 380; Cholesterol (mg): 60; Fiber (g): 2;
photo: Quentin Bacon
From Fine Cooking 97, pp. 80
December 30, 2008

This cake turned out moist and delicious! Perfect with the little nuggets of candied ginger sprinled on top.