Beautiful Buckwheat “Muffin” Square

International Association of Culinary Professionals Buckwheat Recipe Winner Beautiful Buckwheat “Muffin” Square by Pat Dugan Corning, NY No time to bake muffins in the morning? Simply bake this healthy breakfast bread in and 8×8 square pan, cut and carry. The cream of buckwheat® soaks overnight in buttermilk, for a quick start in the morning. The […]

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Floating on Cloud Nine

Kozy Shack Recipe Showdown Floating on Cloud Nine by Pat Dugan Corning, NY RECIPE INGREDIENTS 1 22-ounce container Kozy Shack® Tapioca Pudding 2 cups whipped heavy cream or frozen whipped topping Filling and Topping Ingredients: 1/2 cup pecans 1 tablespoon butter 2 tablespoons brown sugar 1/2 cup semisweet mini chocolate morsels 1/2 teaspoon Ceylon cinnamon […]

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Baked Rhubarb, Pear and Apple Compote

Stir all ingredients together in a Pyrex baking square and in 30 minutes you have a special breakfast treat. Makes 6 servings. 2 cups fresh or 2 heaping cups frozen rhubarb, cut into ½” chunks 1/3 cup sugar 1 apple, skin on cut into ½” chunks (about 1 1/3 cups) 1 Bosc pear, skin on, […]

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3-Ingredient Rhubarb Marmalade

No need for pectin, powdered or liquid with this quick-fix marmalade— just rhubarb, sugar and lemon. The taste is lovely— sweet and tart with a shiny appearance.  All citrus skins contain pectin and some commercial products are even made from them. Great on warm biscuits for breakfast.  For a quick parfait dessert, layer 3-Ingredient Rhubarb […]

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Rhubarb Pico de Gallo

In Mexican cuisine, pico de gallo relish is a fresh uncooked condiment made from chopped tomato, onion, and sometimes chilies. Pico de gallo is actually Spanish for “rooster’s beak,” perhaps a reference to the shape of hot chilies or to the red color of tomatoes. Diane was quite excited to find how well rhubarb substituted […]

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