About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, May 26, 2014

Cherry Rhubarb Crisp



Cherry Rhubarb Crisp

1 cup quick cooking oats
1 cup brown sugar (packed)
1 cup all-purpose flour
1/8 teaspoon salt
1 stick cold butter, cut into pieces
4 cups fresh rhubarb, cut into 1/2-inch pieces
1 cup granulated sugar
3 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (21 oz.) can cherry pie filling
1/2 cup chopped pecans
vanilla ice cream
Reddi Wip (or) Cool Whip Whipped Topping

To make the crust: In a bowl mix together, the oatmeal, brown sugar, flour, and salt.

Cut in the pieces of butter, with either a fork or pastry blender, until mixture becomes crumbly (like a streusel topping).

Press half of the crumb mixture into an ungreased 13x9x2-inch glass baking dish. (I probably added 2/3's of the crumb mixture.)

To make the filling: In a large saucepan (I used a 3-quart saucepan), add the granulated sugar, cornstarch, and water. Stir until blended, then bring to a boil over medium-high heat; stirring continuously, and until the mixture thickens. The mixture should thicken within 3 minutes. (At least mine did.)

Once the mixture has thickened, thoroughly stir in the extracts and pie filling.

Now spread the rhubarb over the crust, then spoon the cooked pie filling on top, and sprinkle on the remaining crumb mixture.

Lastly, top the crumb mixture with the chopped pecans.

Bake in a 350º oven for 45-55 minutes. (I baked mine for 55 minutes.)

Serve warm with vanilla ice cream. (Refrigerate any leftovers.) Enjoy refrigerated leftovers with either Reddi Wip, or Cool Whip Whipped Topping.

Yields: 7 - 8 servings


Friday, May 23, 2014

Iced Caramel Latte

I've made this delicious iced caramel latte several times. I've also made it using the caramel ice cream topping, and also with the caramel sundae syrup, but I have to say... I really didn't care for the caramel sundae syrup. So when making this caramel latte, be sure to use the caramel ice cream topping, like Hershey's. It gave this latte a nice rich caramel flavor that I enjoyed.




Iced Caramel Latte

3-1/2 to 4 teaspoons instant coffee granules
2 tablespoons hot water (which I heated on top the stove)
1/4 cup caramel ice cream topping (I used Hershey's)
1/2 cup milk
1/2 cup water
ice cubes

In a tall beverage glass, add the coffee granules and hot water; until coffee is dissolved.

Add the caramel ice cream topping; stir well to combine.

Add the milk and water; stir until combined.

Add ice to the glass; and serve immediately.

Yields: 11.5-ounces (or 1-1/4 cups)

Note: Not quite sure how much coffee granules to add when making this latte? I've experimented several times trying to decide what would be the right the amount to add. If adding the 4 teaspoons, I've found the coffee does taste a bit stronger, but it doesn't seem to over power the taste of the caramel topping that's in it, but... after letting the latte sit for a while, and letting the ice cubes melt a bit into the coffee. I found the coffee didn't taste as strong, and I still could taste the caramel topping in it. And when I added less coffee granules, (the 3-1/2 teaspoons) I found I didn't have to let the coffee sit, and let the ice cubes melt just a bit, so the coffee didn't taste as strong. I was able to enjoy the latte immediately. So the amount of instant coffee granules you decide to add, I'll leave that up to you!