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DESSERT RECIPES - |
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Greatland River Tours, who operate the sternwheeler Tanana Chief, likes to feature local Alaskan foods like rhubarb and wild blueberries. Some specialties this past summer have been the Rhubarb Muffins, rhubarb coffee cake, Rhubarb-Blueberry Cobbler, Rhubarb-Strawberry Sauce, and Rhubarb-Strawberry Pie. |
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Riverboat |
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Rhubarb Muffins (Recipe adapted from the book Church Supper Cookbook) Sift together 2 cups flour, 1 ½ cups sugar, 1 teaspoon each baking soda, salt, and cinnamon, ¼ teaspoon each allspice, cloves, and nutmeg. Beat together in a bowl 2 eggs, ½ cup cooking oil, 1/3-cup milk, and 1-teaspoon vanilla. Mix in dry ingredients. Add 2 to 4 cups fresh rhubarb, sliced small. (We use the larger amount). Use a tablespoon to put batter into a greased muffin tin. (We use miniature muffins pan). Bake at 350 F for about 20 minutes. Makes 16 regular muffins. Rhubarb Coffee Cake Make rhubarb muffin batter as above. Crumb Topping: Mix 2/3-cup flour, ½ cup brown sugar, 4 tablespoons butter, and ¼ cup chopped nuts (any kind). Turn batter into greased 9’ x 13’ pan. Top with crumb topping. Bake at 350 F for 50 minutes. Serves 18-24. Best eaten that day.
Rhubarb-Blueberry Cobbler Slice up 4 cups rhubarb. Add 1-cup brown sugar, ¼ cup cornstarch, and one can of blueberry pie filling. Also add up to a cup of fresh wild blueberries, if available (optional). Pour into 8-inch baking dish, dot with a couple tablespoons of butter and put in 400 F oven to heat while you make topping: Biscuit crust topping: Sift together 1 cup flour, 1 tablespoon sugar, 1 ½ teaspoon baking powder, and ¼ teaspoon salt. Cut in ¼ cup butter until crumbly. Mix ¼ cup milk with 1 egg, and add all at once to dry ingredients. Stir just to moisten. Drop by spoonfuls atop hot fruit. Sprinkle with sugar. Bake again at 400 F for about 20 minutes, until top is golden. Arlene’s Rhubarb-Strawberry Pie Make double piecrust, ideally with lard, not shortening (a transfat no-no). Slice 4 cups rhubarb; mix with 1 ¼ cup sugar, and 4 tablespoons flour. Put into piecrust lined pie pan. Slice 1 cup strawberries over top. Sprinkle all over with lemon or orange zest and a bit of lemon juice. Dot with bits of butter (about 2 tablespoons). Cover with top crust, or make lattice top. Sprinkle top crust with cinnamon and sugar mixture. Flute edges. Place on foil or over a cooky sheet, as it may bubble over and stain your oven. Bake at 400 F for about 40 minutes, or until golden. |
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website designed by: |
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