Friday, May 20, 2011


Recently I stumbled upon a recipe for a Portuguese Tart, formerly called Kuejadas.  I have been looking for recipes to try which have rhubarb in them since my garden is overflowing with rhubarb.  The recipe was for a caramel custard tart but I easily adapted it in order to use rhubarb. 

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They are soooooooo good, it is hard to stop at just one.  And it doesn’t help that you can pick it up and in two bites it is gone.

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Start with one cup of sugar.  (Note:  I have a new helper in the kitchen.  Biggest problem is that she will not stay down on the step stool.  She insists on being on the counter and up close.)

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Pour in 4 Tablespoons of melted butter

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Add two eggs

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Pour in a can of sweetened condensed milk and one teaspoon of vanilla

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And one cup of flour.  Now mix this all together until thick and creamy.

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I turned my back just to get the milk out of the fridge and she was scooping the batter out by the handfuls and eating it!  She said it was dewicous.

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Pour in two cups of milk and stir.

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Grease your muffin tins and pour the batter in with a 1/3 cup measuring cup.  The 1/2 cup was too much.

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Now add one Tablespoon of chopped rhubarb to each tart.  Bake at 400 degrees for 15 minutes, then reduce the heat to 325 and bake an additional 25 minutes.

Let them cool in the pan for about 15-20 minutes and remove with a fork.  They are delicious served warm or cold.

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Top with whipped cream.  I learned a new trick when whipping cream.  Instead of using granulated sugar, use powdered sugar to sweeten the cream.  It keeps nicer in the fridge and doesn’t get runny.

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See how it forms its own crust and the creamy custard filling cooks up in the middle. 



1 cup sugar

4 T melted butter

2 eggs

1 can sweetened condensed milk

1 tsp vanilla

1 cup flour

2 cups milk

5-6 stalks rhubarb, chopped

This is pretty much a dump it all in and mix recipe.   Mix all except the rhubarb together.  Pour by 1/3 cups into greased muffin tins.  Add 1 Tablespoon chopped rhubarb to each tart.  Bake at 400 degrees for 15 minutes, reduce heat to 325 and bake an additional 25 minutes.  Serve with whipped cream.


If my people, who are called by my name, will humble themselves and
pray and seek my face and turn from their wicked ways,
then I will hear from heaven, and I will forgive
their sin and will heal their land. 2 Chronicles 7:14

Thursday, May 12, 2011


I will not deny it, I am a lover of chocolate.  In the past year I have resorted to satisfying the chocolate urge with eating a Dove dark chocolate but these bars are even better and there is no sugar!  You do need a food processor to make them.
Here’s the ingredients:  Almonds, Cocoa  Powder, Whole Dates, Vanilla, Stevia, Agave, Craisins and Coconut.
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Start by putting 2 1/4 cups of almonds into the food processor.  I use the raw almonds, not the salted and roasted ones.  You can roast them in the oven for 5 minutes if you want, just make sure you let them cool completely before processing. 
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Add 1/2 cup of coconut flakes or unsweetened coconut.
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And 1/4 cup cocoa  powder.
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Blend until combined and coarsely ground.  It should look like this.  Not fine ground but with some chunks.
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Next we add the dates.  The recipe calls for 15 but I usually throw in a couple extras because I love dates!    Use the whole dates that are pitted of course.  I tried the chopped ones one time and it was a big mistake!
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Process again until the dates are chopped up.
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Add one Tablespoon of vanilla and 10 drops of stevia.
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Now put in 2-3 Tablespoons of Agave.  You could also use honey if you don’t have any agave.  I use the 3 Tablespoons because it makes them a little gooier, chewier, which is how I like them.
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Blend again until it all starts sticking together.
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Dump in 1/2 cup of dried cranberries and just pulse a few times to combine them into the mixture.
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Grease an 8 x 8 glass pan.  I like to use coconut oil because I love the taste of it.  Otherwise use some butter.  Either way make sure you grease it generously.
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Press the mixture into the dish and freeze for one hour, just until firm. 

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Cut into small squares.  Store them in the refrigerator and eat them when you need that chocolate fix. 
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2 1/4 cups Almonds, (or pecans)
1/2 cup unsweetened coconut
1/4 cup cocoa  powder
15 whole pitted dates
1 Tablespoon vanilla
10 drops Stevia
2-3 Tablespoons Agave
1/2 cup dried cranberries

Blend almonds, coconut and cocoa powder in a food processor until combined and coarsely ground.  Add dates and process again.  Process in vanilla, stevia and agave until well combined.  Pulse in cranberries.  Press mixture into a well greased  8x8 glass dish.  Freeze for one hour until firm.  Cut into squares.

Do all things without grumbling or questioning, that you may be blameless and innocent, children of God without blemish in the midst of a crooked and twisted generation, among whom you shine as lights in the world.  Philippians 2:14-15