Lunar Rhubarb Cake

Batter:

½ cup butter 1 ½ cups granulated sugar

1 egg

1 tsp. vanilla

2 cups sifted all-purpose flour

1 tsp. baking powder

1 cup buttermilk- (1 Tbs. vinegar or lemon juice in milk)

2 cups chopped rhubarb

1 Tbsp. flour

Topping:

¼ cup butter

1 tsp. cinnamon

1 cup brown sugar firmly packed

Batter: Cream butter and sugar until smooth and creamy; beat in the egg and vanilla.

Sift together 2 cups flour, soda and salt. Add to creamed mixture alternately with buttermilk, making 3 dry and 2 liquid additions. Toss rhubarb with 1 Tbsp. Flour and mix gently into batter. Spoon into buttered 13” by 9” pan and smooth the surface.

Topping: Blend together all ingredients and sprinkle evenly over batter. Bake at 350^ofor 45 minutes or until the cake has risen, browned, comes away from the edges of the pan and a skewer inserted into the center comes out clean.

Makes approximately 18 servings.

Baked Apple and Raspberry Pancake

2 eggs
1/2 cup flour
1/2 cup milk
2 apples peeled cored and sliced
2 T butter
2 T heavy cream
1/4 cup maple syrup
1/2 cup raspberries [optional]

Preheat oven to 450 °
Prepare apples and sauté in butter on medium heat until tender, 3 minutes. Add cream and continue to cook 2 minutes. Add maple syrup and cook 2 more minutes. Set aside.

In a medium bowl, beat eggs lightly. Add flour and beat until smooth. Beat in milk until mixed. Pour into lightly buttered 8 inch pie plate. Spoon the apples mixture evenly over the pancake and sprinkle with the raspberries.

Bake for 15 minutes. Reduce heat to 350 ° and continue to bake 5-10 minutes or until puffed high around the edges and lightly browned.

Dust with icing sugar and serve immediately with maple syrup and Canadian bacon [makes 2 servings]

Fruit Scones

2 c flour

1 tsp baking soda and 1 tsp baking powder

1/4 t salt

1/4 c sugar

1/4c butter [I usually am generous here]

1 cup sour cream

1 cup of dried fruit i.e. cranberries, chopped apricots etc

Combine the first 4 ingredients. Cut in butter until the size of peas. Stir in sour cream and dried fruit until just moist. Knead on floured board 2-3 times. Shape into 2 rounds and cut each into 6 wedges. Bake at 400 for 10 - 11 min.

Fieldstone Apple Cake

1/2 c butter

3/4 c sugar

2 eggs

1 tsp vanilla

1 cup flour

2 tsp baking powder

pinch salt

5 cups and peeled sliced apples

Cream butter and sugar.

Beat in eggs and vanilla

Mix dry ingredients and stir gently into above.

Stir in apples and place in buttered spring form pan.

Bake 50 min at 350 or until toothpick comes out dry.

Invert onto cooling rack and let cool 20-30 min.

To serve sprinkle with icing sugar