Tag Archives: Simple Recipe

Rhubarb Pudding

Marlys loved Rhubarb Pudding! This was her go-to recipe as soon as she found rhubarb in the market-place. This simple pudding can be put together in just a couple hours- one for cooking it. And it can be scaled down in size to be half the 9×13 pan that is prescribed; it can be made in a 6×9 inch pan using just 3 cups of rhubarb- about 1 ¼ pounds. Just cut all the other ingredients in half, also.
Rhubarb 004

The recipe is so easy that I don’t really have any suggestions or hints for making this simple dessert. I made the sample with Splenda.

Rhubarb Pudding

(Aunt Jay, 1980 — Linda N. {Smith} Wing)

  • 6 cups rhubarb (about 2 1/2 lbs.)
  • 1 3/4 cup flour, heaping, divided
  • 1 1/2 cups granulated sugar or Splenda
  • 1/2 cup butter
  • 1 1/2 cups brown sugar

Preheat oven to 350 degrees.
Dice finely the rhubarb. Mix with the rhubarb, a heaping 1/4 cup flour and the sugar/Splenda. Put into a 9 x 13 baking pan which has been buttered or sprayed. Mix together and spread evenly on top 1 1/2 cups flour, the butter and the brown sugar. Bake about 1 hour or until top is bubbly.

Here is how fine I diced the rhubarb.
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The final product.
Rhubarb 001

And it goes well with a little cream.
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Red Apples

Red Apples  Collage
Are Red Apples a dessert, or are they a snack? I think they are both. They are a good, healthy snack, and they also make a vibrant dessert. I gave a batch of Red Apples to my neighbor with a 2 year old grandson, and the report came back that both the grandfather and grandson liked them and cleaned them up.

As you might be able to tell from my blog, Marlys had a lot of simple recipes that used only a few ingredients but made good food. As a widower, I find that I still use these simple recipes most of the time, rather than making more complex recipes. I am lucky to have a recipe book with so many easy to make good foods, and when I get stuck, I can call a daughter to get her take on what the directions mean. I am hoping that the discussion following the directions for the recipe will give you the hints, and alert you to the issues that you might encounter in using the recipe. And again, I am also trying to find scalability in the recipes so that you can make them for yourself – solo- or for a small dinner party.

I like Red Apples, and often have some in the refrigerator upon which I can snack. And this recipe is really scalable. Finally, I’ve changed the recipe as it appears here to use Splenda instead of sugar, but you can easily substitute sugar for the Splenda. So, here is how to make Red Apples

Red Apples

(Catharine P. Crary 1970)

  • 5 lbs. cooking apples, peeled, cored and sliced (Rome are good!)
  • 4 oz. red hot candies (cinnamon rounds – Cinnamon Imperials)
  • 1 1/2 cups water.
  • 1/2 cup Splenda for Romes, 1 cup Splenda if using Granny Smith

Melt together in large cooking pan with a lid, the red hot candies in the water.
Add to pan the apples and Splenda. Bring to a boil on high heat, stirring often.

On electric stove, turn off and let sit on burner until cooled.

On a gas stove, they will have to be cooked about 5 minutes before turning off and allowing to cool.




This is a very simple recipe. I don’t think you can go wrong with it. If you decide to scale it down, just divide each ingredient by the fraction you want; for example, half a recipe would use 2 ounces of the Cinnamon Imperials and 3/4 a cup of water. The Splenda and amount of apples would also be cut in half. You could even go smaller; just remember that ¼ cup is 4 Tablespoons, so you might be changing the amount of Splenda into Tablespoons from fractions of a cup.

One reason for cutting the recipe down is that 5 pounds of apples is about a dozen apples. That is a lot to peel, core, and slice. The pictures were taken with the recipe cut in half- with 6 Braeburn apples. I treated them like the mentioned Rome apples and used 1/4 cup of Splenda.

Rome Beauty apples were quite popular when I was younger, but I seldom see them in the store anymore. I think the suggestion for using either Rome Beauty or Granny Smith apples is because they were both considered cooking apples; they didn’t break down when cooked. The difference in the amount of sweeting for the different apples is because of their taste characteristic. The Granny Smith is a tart apple, while the Rome Beauty is considered mildly sweet.

The Braeburn apples I used are considered sweet and tart, and so I treated them like the Rome Beauty’s mild sweetness. I was concerned that they might not be crisp enough to hold up to cooking, but I had no trouble in that area; the results were very similar to when I have made Red Apples with Granny Smiths.

Peeling and coring a large number of apples is a task. We bought one of the peeler-corer-slicer machines and have used it. Marlys hated it, and made me do all the apple preparation. The machine helps, but isn’t perfect; many times the peeler will miss a section of the apple and I have to go back and use a paring knife to remove the last of the skin. Even then, I can prepare the apples in just a few minutes.

Finally, I do add a few drops of red food coloring to make the final color more vibrant and deeper red than what the Cinnamon Imperials leave the apples. It is a recipe for Red Apples, and not pink apples.

I encourage you to try this recipe and enjoy the Red Apples as a snack, and give some to the children in your life- they will like them, too.

Errol

P.S. I don’t think they have to be refrigerated; that just happens to be where I store mine.

Boiled Dinner

This recipe is for an easy Boiled Dinner that is not like most Irish or New England Boiled Dinners. The recipe shows you how to make a Boiled Dinner without the sauerkraut or cabbage; those seem to turn a lot of people off. I think this is a good recipe for the tyro cook to learn and add to their repertoire.

The recipe in itself has an interesting history. We have had Boiled Dinner fairly often in the past. One day, after she left home for college, daughter Jenn called and wanted to know how to make Boiled Dinner. It was then that I discovered there was no recipe in Marlys’s Recipe Binder. Marlys gave Jenn instructions, and then Jenn wrote up this recipe for me to include in the Recipe Binders. This is the recipe as Jenn gave it to me, but I will comment about it and add my take on preparing it below.
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Boiled Dinner

(Jenn Crary)

  • potatoes, chopped in half or quarters
  • carrots, cut on an angle so pieces are around 2 inches
  • onion, whole pearl onions or one medium onion quartered
  • sausage- like kielbasa

Bring a large pot with about 2 inches of water to a boil. Add potatoes, carrots and onion to boiling water. Bring back to simmer and let simmer for 30 minutes. Add meat and let simmer for another 15 minutes.

An important factor in this meal is that you don’t need to worry about seasoning the food as you cook it. Instead, put a few condiments on the table and let each individual season their own meal. Now I like mild, creamy horseradish with my meat, and I like butter to melt over my potatoes and vegetables. Others might like mustard, or even catsup for the meat, and maybe sour cream for the potato. Just put the condiments on the table and let people do what they like.

This recipe can be made with almost any kind of encased meat- even hot dogs. We happen to like it with the kielbasa sausage. The kielbasa usually come at a weight of just under 1 pound; when Marlys and I got the sausage home, we would immediately cut it in half and freeze it as two meals- about 4 ounces per person per meal.

How much of each ingredient do you need? In general, I would use 3-5 ounces of each ingredient per person that will be eating dinner. Thus, cutting the kielbasa in half for two people allows about 3.5 ounces per person. I used 5 ounces of carrots, 4.5 ounces of new potato (red and Yukon Gold), and 3 ounces of onion per person in this demonstration. I had part of a yellow onion in the refrigerator and so used it instead of pearl onions.

While the recipe does not include green beans, I added 3 ounces per person because they are colorful, and I had them in the freezer. Being frozen, they only need to cook a couple minutes. I think the green beans work best if you cut them in half so they aren’t too long.

While Jenn’s recipe cooks everything at a simmer, I am the type that uses a heavy boil. Then, with things cut into bite-size pieces, it all cooks in about 15 minutes. So, I put everything except the green beans in the pot and boiled it hard for 15 minutes. I used a wok spider to take it all out of the boiling water and place it on the platter. I tented it with foil to keep it warm since I still had the beans to cook. I put the green beans in the boiling water, and as soon as it was boiling again, turned off the burner and let the beans sit in the hot water for 2 minutes. Now they were ready to come out and go onto the platter with everything else. That extra step might be enough to make you want to forget the beans.

If you don’t have a wok spider, you can use a colander in the sink and dump the pot of meat and vegetables into the colander to drain.

I hope you find this recipe easy to prepare and serve, and you enjoy it.
Errol