Jessica's Joyful Kitchen

2 cups all-purpose flour (or sub 1 cup whole wheat) 3/4 cup white sugar 1 teaspoon baking soda   ½ teaspoon salt 2 eggs, beaten   1 cup sour cream 3 cups diced rhubarb  (or fresh cranberries)  Streusel  3/4 cup white sugar 1/4 cup butter, softened  1/4 cup all-purpose flour 1/4 tsp ground cinnamon  Step 1 Preheat the oven to 350 degrees. Grease and flour a 9x13-inch baking dish. Step 2 Make cake: Stir together flour, sugar, baking soda, and salt in a large bowl. Stir in eggs and sour cream until smooth, then fold in fruit. Pour into the prepared dish and spread evenly. Step 3 Make streusel: Stir together sugar and butter in a medium bowl until smooth. Stir in flour until mixture is crumbly. Sprinkle mixture on top of cake, then dust lightly with cinnamon. Step 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Fruit Filling: 2 cans, 14.5oz (~ 4 cups, canned) sour cherries, pitted, drained well 1/4 tsp almond extract 1/3 cup sugar Batter: 6 Tbsp butter, melted 1 cup flour  3/4 cup sugar 1 1/2 tsp baking powder 1/4 tsp salt 1 cup milk  Topping: Vanilla ice cream, if desired  Cook cherries, extract, and sugar in a saucepan for 10 minutes.  Melt butter in a 9x13 casserole, until browned   Mix dry ingredients in a separate bowl and gently stir in milk. Pour batter over butter into the casserole dish.  Pour cooked cherries over batter. Bake at 350 degrees for 45 minutes.

  Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 6 Category: Main Dish ⸻ Notes After Making Add ⸻ Ingredients Filling 1 tablespoon oil 1 medium onion, diced 3 cloves garlic, diced 1 teaspoon grated ginger, optional 2 tablespoons butter 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 pound ground turkey 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon salt ½ teaspoon paprika ½ teaspoon cumin 1 cup frozen peas and carrots blend ½ cup stock, any type 1 (13.5-ounce) can light coconut milk (or substitute heavy cream or sour cream) Topping 1 sheet (8 ounces) puff pastry, thawed (or prepared drop biscuit dough ) 1 egg  1 teaspoon water ⸻ Instructions Preheat oven to 400°F. Heat a large oven-safe skillet over medium-high heat. Add the oil and onion with a pinch of salt. Cook for 3–4 minutes, until softened. Add the garlic, ginger, butter, flour, and tomato paste. Stir and cook until no...

  1/3 butter, softened  1/3 olive oil  1/3 c brown sugar 1/3 c white sugar  1 egg  3/4 c all purpose flour 1/2 c whole wheat flour  1/2 tsp baking soda  1/2 tsp salt 1 3/4 c traditional oats  2 cups rhubarb purée (1 quart chopped rhubarb cooked down with 1/2 cup sugar) Preheat oven to 350 degrees. Line and 8 x 8 baking square pan with parchment paper or foil.  Mix the butter and sugars in a large bowl until creamy. Mix in the egg until the mixture seems fluffy. And the flour soda and salt and stir until well combined. Fold in the oats.  Evenly distribute about 3/4 of the dough into your baking pan. Spread the rhubarb purée and then drop the remaining dough on top in small tablespoon sized amounts.  Bake in the oven for 25 minutes or until the top is golden brown. Allowed to cool in the pan completely before lifting out and cutting. Chocolate Chip Raspberry Variety:  Stir in 2/3 cup chocolate chips in with the cookie dough mix. ...

2 tablespoons olive oil 4 cloves garlic, minced 1 small onion, diced 1 pound ground Italian sausage Two 28 ounce cans crushed tomatoes with basil 2 teaspoons Italian seasoning 1/2 teaspoon red pepper flakes Salt and freshly ground black pepper, taste and reseason 1 pound ziti or penne 4 cups cheese blend, grated 4 ounces cream cheese, room temperature  8 ounces sour cream 1 egg 1/2 cup grated Parmesan 2 tablespoons chopped fresh parsley, plus more for top Heat the olive oil in a pot over medium heat. Add the garlic and onions and sautè until starting to soften, 3 to 4 minutes. Add the ground beef and cook until browned. Add the tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down. Taste and add more salt if needed. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente. Preheat the oven to 375 degrees F. In a bowl, m...