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Welcome to Ruth's Food

On this page you will find all of the latest recipes to have been added.

Pina Colada Cake

1 yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) Cool Whip
toasted coconut (you can mix food coloring of your choice before toasting to look festive)

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Mini Chip Pound Cake

1 cup margarine
2 cups sugar
1 1/2 tsp. vanilla
3 eggs
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 1/2 cups mini chocolate chips
Glaze: Glaze:
2 tbsp. sugar
2 tbsp. water
1/2 cup mini chocolate chips
1 tbsp. marshmallow cream
hot water

Combine margarine, sugar and vanilla in a large mixing bowl. Cream until light and fluffy. Add eggs; beat well. Combine flour, baking powder and salt; add alternately with milk, beating until smooth. Stir in mini chips. Pour into a greased and floured Bundt pan or a 10 inch tube pan.

Bake at 350 degrees for 1 hour until done. Cool completely; remove from pan. Glaze.

Bring sugar and 2 tbsp. water to boiling in small saucepan. Remove from heat and add mini chocolate chips; stir until melted. Blend in marshmallow cream; add hot water 1/2 tsp. at a time until desired consistency.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Boston Cream Pie

1/2 cup margarine
1/4 tsp. vanilla
1 cup sugar
2 eggs
2 cups flour
2 tsp. baking powder
1/2 tsp salt
2/3 cup milk
Cream Filling:
1/3 cup sugar
3 tbsp. flour
1/4 tsp. salt
1 1/4 cup milk
1 egg
1 tbsp. margarine
1 tsp. vanilla
Chocolate Glaze:
2 tbsp. margarine
1 oz. unsweetened chocolate
1 cup powdered sugar
2 tbsp. boiling water

Cream margarine, vanilla and sugar well; beat in eggs. Sift together flour, baking powder and salt; beat in alternately with milk. Pour into a 9 inch round pan. Bake at 350 degrees for 30 minutes, or until done. Cool 10 minutes; remove from pan.

Cream Filling:
Mix sugar, flour and salt; stir in milk. Bring to boil, stirring; cook 2 minutes longer. Remove from heat. Slowly stir 1/4 cup of the hot mixture into 1 beaten egg; return to pan; heat just to boiling. Stir in margarine and vanilla. cover and chill.

Chocolate Glaze:
Melt margarine and unsweetened chocolate. Stir in powdered sugar and boiling water until smooth. Use immediately.

To assemble:
Split cake into two layers; fill with cream filling and spread chocolate glaze on top. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Pumpkin Pie

3/4 cup sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 ounces or 1 3/4 cups) pure pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9 inch pie crust
whip cream if desired

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporate milk.

Pour into prepared pie shell.

Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350; bake 40-50 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack for two hours. Serve immediately or refrigerate.

1 3/4 tsp. pumpkin pie spice can be substituted for the cinnamon, ginger and cloves, however the taste may be slightly different.

Jam is in Season

I just have to blog about jam. Before this fall I had never made it. I've done some canning in the last few years. Mainly pickles and picked onions, so I thought I'd try my hand at jam. I get a lot of rhubarb in the summer and really enjoy working with fruit and I though,"How hard can it be?" Not hard at all! I loved it and so far I've made and canned 151 jars of jam and Apple Butter, and my newest venture fruit syrup. This jam from start to finish once it's in the pan only takes about 12 minutes to make.

Buttermilk Syrup

1 cup sugar
1/2 cup margarine
1/2 cup buttermilk
1 tsp. white Karo syrup
1/2 tsp. baking soda
1/2 tsp. vanilla

Mix all ingredients except vanilla, and bring to boil. Boil for 5 minutes over low heat. Remove from heat and let cool. Add vanilla. Keep refrigerated.

-This is one of the most amazing homemade syrups I've ever had. It's a carmel creamy syrup you just have to try!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Standard Pastry Crust

1 1/3 cup flour
1/2 tsp. salt
1/2 cup Crisco (Butter Flavor)
3-4 Tblsp. cold water

Measure flour and salt into a bowl. Mix in crisco throughly. Sprinkle in water, 1 tblsp. at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl. 1-2 tsp. water can be added if needed.

Gather dough into a ball; shape into a flattened round disk on a lightly floured surface. With a lightly floured rolling pin, roll dough 2 inches wider than pie pan. Fold pastry into quarters and place in pan. Then unfold. This prevents tearing in the crust.

Trim overhanging edge of pastry 1 inch from rim of pie pan. Fold and roll pastry under, even with pan. Fill and bake as directed in recipes.

Zucchini Bacon Quiche

1 tube refrigerated crescent rolls (optional)
2 Tblsp. prepared mustard (spicy is nice)
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1 1/4 lbs.)
1 med. onion chopped
2 eggs, beaten
2 cups (8 oz.) shredded mozzarella cheese (or your favorite, you can mix a couple different kinds)
2 Tblsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 Tblsp. bacon drippings

You can use either crust recipe. Both are really good.

Crescent Roll Pie Crust:

Separate crescent dough into eight triangles; place in a greased 10 inch pie plate with points toward the center. Press dough onto the bottom and up both sides of plate to form a crust; seal perforations. Spread the mustard over the pie crust.

Standard Pastry Crust

In a skillet cook bacon over medium heat until crisp. Remove to paper towel, drain, reserve 2 Tblsp. bacon drippings. Saute zucchini and onion in drippings until tender. In a large bowl combine egg, cheese, seasonings, bacon and zucchini mixture. Pour into mustard pie crust.

Bake at 375 degrees for 25-30 minutes or until knife inserted comes out clean. Cover edges loosely while cooking if pastry browns too quickly.

This recipe is my Aunt Debbie's. It is wonderful!

Prime Rib

1/2 cup rock salt or coarse sea salt
2 Tblsp. thyme
2 Tblsp. peppercorns

Take a 6-8 pound Prime Rib deboned. (you can request it deboned from the meat department in your local grocery store) Wet the prime rib down with water. (A spray bottle works really well). Pat the above items gently on in order listed.

Heat oven to 450 degrees. Roast on a rack in a shallow pan for 55 minutes. Lower oven temperature to 300 and continue cooking for 2 more hours.

Let sit for about 15 minutes when you take it out of the oven. Then your juices won't all come out at once. It will be more moist.

~Serve with horseradish sauce and enjoy!

Taco Seasoning Mix

Posted in
1 lb. hamburger
2 tsp. instant minced onions
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. corn starch
1/2 tsp. garlic powder
1/2 tsp. pizza seasoning
1/2 tsp. oregano

Mix all ingredients together. This recipe is for 1 lb of hamburger.

Brown hamburger. Mix seasoning and 1/2 cup water with the hamburger and simmer for 10 minutes.

~ I love this recipe. I find the store mixes to salty, so this is a great substitute. I do omit the oregano because my husband is allergic and it's still great!

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