Diva's Rhubarb Jam

Diva’s Memories of Recipes

⬗⬗   Rhubarb Jam  ⬖⬖

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Inspiration from: Grandma Margaret always had a bowl of this mixed in the fridge.  Grandad Dale always grew huge rows of rhubarb he perfected over the years from his horticulture knowledge. 

Ingredients
4 cups rhubarb 2 cups white sugar 1 TB water	1/2 tsp lemon juice 1-1 1/2 oz box of strawberry jello

Directions

Cut rhubarb into 1 inch cuts.  Bring water and rhubarb to a boil. Add sugar and let boil til rhubarb is stringy and tender.  (about 15 mins)  Remove from heat and add lemon juice and jello.

Variations

The jello adds color to the rhubarb if it is green and also helps it to gel.

Yields:  2 cups

Diva's Cabbage Burger's

Diva’s Memories of Recipes

  

Cabbage Burger's

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Inspiration from: This recipe was created by German immigrants. It is one of our favorite family recipes and found in the Nebraska region, where I was born and raised.  My Grandma's taught me how to make these before I could walk. lol The cabbage mixture is encased in a nice little bread package and was easy for the guys to carry them into the sugar beet and corn fields for the day.

	Ingredients
3 lbs of ground beef 1 head of cabbage, cut into bite sizes 1 extra large onions 2 cups of water Bread dough, enough for 2 loaves Cheese slices are optional  Recipe for dough is below	salt to taste pepper (lots of pepper) PEPPER is the key

Directions

Crumble the ground beef into an extra large pot over medium heat. Cook with onion and stir until evenly browned. Drain off grease. Add cabbage and cook over medium-low heat, stirring as needed, until the cabbage is soft and wilted. Season with salt and pepper to taste while cooking. I like to use more pepper than salt. Us German/Czech woman love pepper, lots of it. Drain off any excess liquids, and set aside.

While you cook the cabbage mixture, make the bread dough.  Some people thaw 2 frozen loafs of bread dough or Frozen dinner rolls.  I and Grandma always used Potato Bread dough recipe.

For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves.  Grandma grew up in the depreciation and nothing went to waste.

Ingredients:

1 cup mashed potatoes

2 eggs, beaten

1/2 cup butter, soft

1/2 cup sugar

1 tsp salt

2-1/4 tsp (1 pkg) active dry yeast

1/2 cup warm water

5 cups bread flour, about

Preparation:

In large bowl, mix together the mashed potatoes, eggs, and butter.  Stir in sugar, salt, yeast, and warm water.  Mix in enough flour to make a dough that can be kneaded by hand.  Turn dough out onto floured board and knead it until smooth and elastic.  Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk. Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. 

Assembly:

Method 1:  On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a greased cookie baking sheet with the seam side down. Let rise 1 hour. 

Method 2:  Thaw freezer dinner rolls and let rise for 1 hour.  Roll out 2 on a floured surface to desired shape and size.  Place a heap of filling on bottom roll, then add other rolled out roll on top.  Seal shut and place on greased cookie sheet.  Let rise 1 hour.

*A trick for method 1, when you roll out the dough, put it a cereal bowl.  Add filling and fold.  Can make folding easier.

Variations

Bake for 20 to 25 minutes in the preheated 375 degrees oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

My kids love them with ketchup...

Yields: apprx 18 cabbage burgers

I also wrap them individually in foil and freeze any left overs to enjoy at a later time.  You can unwrap them from the foil and nuke them for 3 mins.

YUMMY!

Diva's Mexican Casserole

Diva’s Memories of Recipes

 Mexican Casserole 

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Inspiration from:  Made by my mother when I was a kid.  We all have perfected it  and I passed it on to my children.  This is my variation.

Ingredients
2 lbs ground beef 1 can cream of mushroom soup 1 can cream of chicken soup 16 oz jar of picante sauce 1/4 cup jalepeno's from a jar, drained 3 cups ground cheddar cheese of your choice	salt pepper 2 pinches of ground cumin small pkg corn tortilla's 8 large flour tortilla's

Directions

Brown ground ground beef in large skillet (salt and pepper to taste). Drain.  On medium heat, add ground beef soups, picante sauce, jalepeno's and cumin and cook to a boil. Turn down heat and simmer 5 mins.  In a 9x13 pan, Layer 6 corn tortilla's, 1/3 rd of meat sauce, and 1 cup cheese.  Make 3 layers of each.  


Bake 350 degrees 45 mins.
Let cool 5 mins and add a scoop to a flour tortillas and roll up.
Enjoy!

Variations

Will Serve 4 people

Diva's Egg Noodles

Diva’s Memories of Recipes

⬗⬗   Egg Noodles  ⬖⬖

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Inspiration from:  My kids love home made noodles in the soups. My Grandma Sarah taught me how to make these.

Directions

Homemade Noodles 3 1/2 cup flour, 6 beaten eggs, 'Stir with fork till doughy, Knead in flour 1 minute.  Cut in 3rd's and make a ball.  Wrap in plastic wrap and put in fridge for 30 mins.  Cut each ball in half and  roll out till very thin and let air-dry 1/2 hour. Sprinkle a little flour over noodles so they don't stick.  (You can also use the dough hook on a mixer)

 ( Great with German Butterballs.)  

NOTE: you don't want to add salt as it will make the noodles tough and take longer to dry.)

Variations

Once all the noodles are made, Boil in soup for 8 mins.  If you want to make other recipes, you can boil in water for the same amount of time and drain.

Will Serve 6 people

Diva's Sausage Gravy

Diva’s Memories of Recipes

⬗⬗   Sausage Gravy  ⬖⬖

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Inspiration from:  Both of my Grandma's made the most awesome Gravy.  They were great teacher's.  This is also how I make my Fried Chicken Gravy too.  My kids and my best friend can't get enough of this:)

Ingredients
1 lb of ground sausage 3 tb flour 3 cups of milk	salt pepper

Directions

Brown ground sausage in large skillet.  Leave drippings in skillet from sausage.  Add flour til paste is made.  Add salt, pepper to taste and milk stirring constantly to a boil as gravy thickens.  Make to desired consistency.

Variations

You may need to add more milk if gravy is too thick.  My daughter adds garlic to her's as the sausage is cooking.

Will Serve 4 people

Diva's Monkey Bread

Diva’s Memories of Recipes Title: Momma's Monkey Bread
Inspiration:  Mommies all over the world have been making Monkey Bread for their kids.  It always brought a smile to my kids face when they could smell the warm cinnamon baking on a Sunday morning.  Still does:)  Grandma use to make a version of this on the farm from her own biscuits and Grandad could take leftovers out into the field.  History shows it goes back to the 50's and nobody really knows why its called monkey bread.
Ingredients: 3 cans refrigerated biscuits 1 cup white sugar 2 T cinnamon 3/4 C margarine 1 C brown sugar cooking spray	Instructions:   In medium bowl add white sugar and cinnamon.  Cut each biscuit with scissors into quarters and add to cinnamon and sugar.  Stir after every can you add to coat biscuits.  Spray a bunt pan and add biscuits.   Melt margarine and brown sugar in a medium saucepan and boil 1 min.  Pour over the top of the biscuits and Bake 35-40 minutes at 350 degrees F. Let sit 5-10 mins before inverting it onto a plate.
Variation:  You can add fruit to this recipe very easily.  Raisins, apples, or even nuts.

Diva's Chocolate Gravy

Diva’s Memories of Recipes

⬗⬗   Chocolate Gravy  ⬖⬖

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Inspiration from:  This can only be described as DIVINE!

Ingredients
1/2 Cup butter 5 TBS unsweetened Cocoa powder 1/4 Cup Flour	1/2 Cup white sugar 2 Cups milk 1 tsp vanilla

Directions

Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

Variations

You may need to add more milk if gravy is too thick.  Serve over biscuits, pancakes, or toast.  Can add butter or whipped cream over the top with a dash of cinnamon.  Works great for fondue too:) and I have gotten creative with putting nuts over the top as well.

Will Serve 4 people

Diva's Refrigerator Biscuit Donuts

Diva’s Memories of Recipes Refrigerator Biscuit Donuts
Inspiration:  I started making these for my kids when they we very little.  It was a Sunday morning tradition.
Ingredients: 1 can refrigerator biscuits oil cinnamon and sugar powdered sugar icing sprinkles	Instructions: Heat oil in fryer or skillet.  Be very careful, do not leave it unattended to prevent burning or fires. Put biscuits on counter and cut a hole in the center.  I have used a turkey baster with the bulb taken off.  Can also use the end of an empty water bottle. Fry on each side til golden brown.  Approx a couple minutes each side. Put on paper towel or dip in sugar's immediately.
Variation: Can be decorated or top to your taste.  Be creative.

Diva's Apple Butter Cake with Caramel Icing

Diva’s Memories of Recipes Apple Butter Cake  with Caramel Icing
Inspiration:  Every year I like to can Apple Butter and Pumpkin Butter.  This is a great spice recipe to have for a snack or brunch.
Ingredients: 1/2 cup butter 1 cup sugar 4 eggs, beaten 2~1/2 cups flour 1~1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp nutmeg 1 cup buttermilk 1 cup apple butter ICING 1 cup brown sugar 1/2 cup cream 1~1/2 TB butter 1/2 tsp vanilla	Instructions: Cream butter and sugar until fluffy.  Add eggs.  Sift dry ingredients and add to egg mixture alternately with buttermilk.  Blend well and add apple butter. Pour into 8 inch baking pan.  Bake at 350 degrees F for 45-50 minutes.  Cool and frost. ICING in a heavy sauce pan, combine sugar and cream. Cook for several minutes with the lid on.  Remove lid and bring to a boil for 5 mins, stirring occasionally.   Add butter.  Remove from heat and cool to lukewarm. Add vanilla and beat til thick and creamy.  Spread on Cake.
Variation: Can use pumpkin butter also.  I have added nuts too.

Diva's Snickerdoodle Coffee Cake

Diva’s Memories of Recipes Snickerdoodle Coffee Cake
Inspiration: Life is God's gift to us, what we make of it is our gift to God.
Ingredients: 2 cups flour 2~1/2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg 1 tsp cinnamon 3/4 cup sugar 1/3 cup melted butter 1 cup milk 2 eggs topping: 2/3 cup brown sugar 2 TB flour 2 tsp soft butter 1/4 cup nuts, chopped	Instructions: Sift together dry ingredients and a large bowl.  Add melted butter and milk.  Blend on low speed, then beat 1~1/2 minutes on medium.  Add eggs and continue to beat for 1~1/2 minutes longer.  Pour 1/2 mixture into a well greased and floured 8" baking pan.  Combine brown sugar and flour.  Cut butter into mixture to form crumbs.  Add nuts.  Sprinkle 1/2 crumbs over dough, add remaining dough and then sprinkle remaining crumbs over the top.  Bake at 350 degrees F for 35-40 minutes.
Variation: Yields 8 servings

Diva's Almond shortcake with Strawberry-Rhubarb Sauce

Diva’s Memories of Recipes Almond shortcake with Strawberry-Rhubarb Sauce
Inspiration:  I love Strawberries and Rhubarb
Ingredients: 2~3/4 cup Bisquick baking mix 1/2 cup milk 3 TB sugar 3 TB margarine or butter, melted 2 TB slivered almonds additional sprinkle of: milk and sugar _____________ Sauce: 3 cups cut~up Rhubarb 2 cups Strawberries 1 cup sugar 1 TB water 2 TB cornstarch 2 TB cold water	Instructions: Heat Oven to 425 degrees Grease round pan 9x1~1/2 inches Mix baking, 1/2 cup milk, 3 TB sugar and maragrine until a soft dough forms.  Pat in bottom of pan and brush with milk.  Sprinkle sugar and almonds over the top.  Bake for 15~20 minutes or until light brown.  Remove from pan, cool and cut into wedges.  Split horizontally and fill and top with sauce.  Top with whipped cream. ______________ Sauce: Heat Rhubarb, sugar and 1 TB water to a boil in a 2~QT saucepan.  reduce heat.  Mix cornstarch and cold water to a paste.  Stir in Rhubarb mixture.  Simmer uncovered for about 5 minutes, stirring occasionally until Rhubarb is tender.  Cool sauce and add Strawberries.  Top with cool whip.
Variation: Can be topped with any fruit of your choice Sauce can be made ahead of time and stored in refrigerator.   Yield serves 8

Diva's Strawberry & Cream Scones

Diva’s Memories of Recipes Strawberry & Cream Scones
Inspiration:  When we lived in Kokomo, IN, we loved going to Panera's.  They had scones in their bakery cases and my daughter and I loved their scones, so we learned how to make them.  Strawberries are my favorite.
Ingredients: 2 Cups flour 1/3 Cup + 1 TB sugar 1 TB baking powder 1 tsp grated lemon zest 3/4 tsp salt 1/4 tsp cinnamon 1/4 Cup cold butter, cut into pieces 3/4 Cup heavy cream 1 Cup chopped Strawberries 1 egg, lightly beaten	Instructions: Preheat oven 425 degrees F. Coat baking sheet with cooking spray. In medium bowl combine flour, 1/3 C sugar, baking powder, lemon zest, salt and cinnamon. Cut butter into flour mixture until coarse crumbs are formed.  Stir in cream and strawberries until a dough forms.  With wet hands, put dough on to a lightly floured counter and shape into 8" x 1" disk.  Brush the top with the beaten egg and the remaining sugar.  Cut into 8 wedges.  Put on baking sheet 2" apart and bake 12-15 minutes.  Remove and cool on a rack.
Variation:  Can serve with Berry Butter: Combine 1/4 Cup butter, room temp, 1 TB strawberry jam and 1/4 tsp grated lemon zest. Pretty for Christmas Brunch or you favorite Valentine in Bed:) Makes 8 carb count on scone:  36 grams, Berry Butter:  1 gram per tsp