Recipes Included On This Page Raisin Oat Cake with Coconut Topping Rhubarb Bread Pudding - repost Rhubarb Custard Bars Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Oat Cake with Coconut Topping Recipe By : Crisco and Robin Hood Serving Size : 9 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1 1/4 cups boiling water 1 cup oats -- (Robin Hood or Old Mill) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 cup packed brown sugar 2 eggs 1 cup Sun-Maid Natural Raisins Topping: 3 tablespoons unsalted butter 1/2 cup packed brown sugar 3 tablespoons cream -- or milk 1 cup flaked coconut 1/2 cup chopped nuts Cake Preheat oven to 350 F. Grease a 9-inch (23 cm) square cake pan. Pour boiling water over oats in small bowl. Mix to moisten oats. Let stand 5 minutes. Combine flour, baking powder, baking soda, salt and cinnamon. Set aside. Cream butter, sugar and eggs, beating until light and creamy. Stir in flour mixture and oats. Mix well. Stir in raisins. Spread batter in prepared pan. Bake in preheated oven for 45-50 minutes or until toothpick inserted in centre comes out clean. Do not remove from pan. Topping Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly over hot cake. Broil 6 inches (15 cm) below element for 1 to 2 minutes or until golden. Cool before cutting. Source : Crisco and Robin Hood Contributed to the FareShare Gazette by Claudia; 4 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 12g Fat (30.6% calories from fat); 8g Protein; 53g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 203mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Rhubarb Bread Pudding - repost Recipe By : Ruth Williamson in The Malone Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart fresh rhubarb or 2 packages frozen rhubarb 3 cups cubed bread 3/4 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 cup chopped nuts 1/4 cup melted butter Preheat oven to 375F. Toss the ingredients together. Put in a casserole dish; cover. Bake about 40 minutes. Serve with whipped cream or ice cream. From Ruth Williamson in The Malone Cookbook; Centennial edition - 1982; published by The Women's Fellowship of First Congregational Church, Malone, New York. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rhubarb Custard Bars Recipe By : Taste of Home Serving Size : 36 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/4 cup sugar 1 cup cold butter or margarine **Filling** 2 cups sugar 7 tablespoons flour 1 cup whipping cream 3 eggs -- beaten 5 cups finely chopped fresh rhubarb or frozen rhubarb -- thawed and drained **Topping** 6 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla 1 cup whipping cream -- whipped In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-inch baking pan. Bake at 350 degrees F. for 10 minutes. Meanwhile, for filling: Combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in rhubarb. Pour over crust. Bake for 40-45 minutes or until custard is set. Cool. For topping: Beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in refrigerator. From Nancy Van Ess Newsgroups : rec.food.recipes; 20 May 2000. Untried. Contributed to the FareShare Gazette by Hallie; 11 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 7g Fat (39.5% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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