Lovin' Lites Cake Mix

Never heard of it?  That's because it was made in the early 90's.   My box even says new.  That puts it around 1991.  Reduced fat is so 20 years ago. 

Rhubarb Cream Cake
Serves 12

1-18.5 oz yellow cake mix box (can use white), do not use mix with pudding in it
3-4 cups sliced rhubarb (can use frozen, don't thaw)
1 cup sugar
2 cups heavy whipping cream

Preheat oven to 350.

Grease a 9x13 inch pan.  Prepare cake batter as directed on box.  Pour into greased pan.  Arrange rhubarb on top of cake batter.  Sprinkle with sugar.   Evenly pour cream on top.  Bake for 45 min.  A custard will form on top.  Serve warm with whipped cream or ice cream.  Store in refrigerator.  

Can be served as a coffee cake.  

Calories per serving: 390

Update:  I made this using red velvet cake mix and it was good.

Cherry Blossoms

Stale, Bitter Walnuts

Nothing that a little chocolate can't fix.  And sugar.  And butter.  

Kentucky Derby Chocolate Walnut Pie Recipe 

This pie recipe is similar to the Melrose Inn's famous version which has been served at the race for over 50 years. 

Adapted from about.com

1/2 cup flour
1 cup sugar
2 eggs, beaten
1/2 cup melted butter
2 tablespoons vanilla extract  (my substitution for 2 tablespoons Kentucky bourbon)
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 ready-made pie crust

Preheat oven to 350 degrees F.

Combine flour and sugar in a mixing bowl. Add the eggs and butter; mix to combine. Stir in the walnuts, chocolate chips, vanilla, and salt. Pour the mixture into the unbaked pie crust. Bake for 40 to 45 minutes. Let cool before slicing. 

One tablespoon of almond extract can be used for one of the tablespoon of vanilla extract when substituting for bourbon. 

Try using a salted shortbread crust.   

 

It's just getting good.

Peach orange marmalade, 2003 that is.  That and moldy homemade ketchup which I used to make the dressing.  Even the brown sugar I used to make the dressing was moldy.  How is that possible? Only me.  On the fresher side I found some chicken in the basement fridge drawer that had been there since March.  It was still good!  Even I was amazed.

Slow Cooker Apricot Chicken Recipe: 

From crockpot.com

Serves 6-8

Ingredients:
1 1/2 cups apricot preserves
1 cup Russian dressing (I used Wishbone brand)
1 envelope dry onion soup mix
6 chicken breasts

Directions:
Mix together the preserves, dressing and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

Here's another version:  http://itsstillgood.blogspot.com/2012/09/peach-peel-chicken.html