My Corner of the World

My Corner of the World -

Rhubarb Cheesecake Squares

I got this recipe from another site, but quite frankly, I didn’t find the author put enough cheesecake filling in. I also made it a little more nutritionally friendly. Note: Baking Splenda can be substituted with white or brown sugar and whole wheat flour can be substituted with all-purpose.



  • 2 c. whole wheat (if you use the optional rolled oats and coconut, reduce the flour amount by a 1/2 cup)
  • 1 c. baking Splenda
  • 1 c. large flaked rolled oats (optional)
  • 1 c. shredded coconut (optional)
  • 1 c. butter, chilled


  • 4 c. chopped rhubarb
  • 1- 3 oz. pkg. strawberry or raspberry Jell-O
  • 3 bricks cream cheese (room temperature)
  • 2 1/2 c. baking Splenda (divided)
  • 3 eggs
  • 1 tsp. vanilla


  1. Preheat the oven to 350 F
  2. In a bowl, combine flour and sweetener. Cut in the butter and mix until texture is like coarse crumbs.
  3. Mix in coconut and rolled oats
  4. Pour half of the crust mixture into a greased 9×13 pan and press into the bottom and sides to create the crust
  5. Bake in the oven for 15 minutes and remove
  6. In a medium-sized bowl, coat the rhubarb with the jello and 1/2 c. of
    the sweetener and set aside. You can steam the rhubarb in the microwave for 5 minutes if you want to ensure it will be soft enough for someone without teeth to enjoy
  7. In a new bowl, combine cream cheese and sweetener until light and fluffy. Add eggs and vanilla. Mix at medium speed until well-blended
  8. Pour the cream cheese mixture over the partially-baked crust, and spread it evenly with caution to avoid breaking the crust up
  9. Sprinkle the rhubarb mixture over the cream cheese (be aware that the cream cheese mixture is soft, so you won’t be able to do a lot of spreading without getting it all mixed up). Top with the remaining crust mixture
  10. Bake at 350 degrees F for 45 minutes
  11. Cool on a cooling rack for about an hour before cutting into it
  12. Refrigerate for a couple of hours, but if you can’t wait at this point, that’s ok. Slice into it and enjoy!

Spaghetti Squash Pie

This year we had an abundance of spaghetti squash from our garden.  Today I finally tried to make a pie out of it, similar to a pumpkin pie.  It turned out great!  Basically it’s pumpkin pie, but with spaghetti squash.


  • 1 small spaghetti squash (about 2 c.)
  • 1/4 -1/2 c. water
  • 1/2 can evaporated milk (coconut milk will do too)
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 c.brown Splenda
  • 2 large eggs
  • Pie shell


Cut and peel the squash, microwave with the water for about 18 min.  Drain and mash well (I used my immersion blender).

Add remaining ingredients (except pie shell, of course) and mix well.  Pour into a pie shell.  Bake at 375F for about 15 min. then reduce heat to 350F and bake for another 20 min. or until the center has completely set.  Let cool/refrigerate before serving.


Red River Cookies/Cake – Base

So I’ve tried making cookies with this recipe and cake.  Both turn out well.  This recipe doesn’t make sweet cookies or cake so if you’re looking to use up the leftover Red River cereal and want something sweet, you’ll have to add sweetener, sugar, honey, maple syrup or whatever it is you’re wanting to make it sweeter with.   It would probably do well in a loaf pan as a “bread”.   I find it very nice with Betty Crocker French Vanilla icing.


  • 2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/4 c.brown Splenda
  • 2 medium mashed bananas
  • 1 1/4 c. cooked Red River cereal
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract


Mix the dry ingredients together and set aside.  Mix the remaining ingredients.  When everything is mixed, if you want to add chocolate chips (or butterscotch etc. chips), shredded coconut, raisins, almonds or whatever, fold them into the batter now.


Pour batter into a greased pan.  Bake at 350 C for about 45 – 60 min.   Check doneness periodically after 40 min.


Drop a tablespoon of batter onto a cookie sheet and leave about an inch of space between each.  Repeat until there’s no more room left.  Bake at 350 C for about 20 min.

Peanut Butter Banana Bread

OK, so we call it bread but it’s really cake in the shape of bread 😉 Anyhow, I came across a recipe for this and changed it up to make it a little healthier. Here goes…


  • 2 c. all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. sweetener (baking Splenda)
  • 1/4 c.brown Splenda
  • 4 medium mashed bananas
  • 3/4 c. creamy peanut butter
  • 1/4 c. honey
  • 1/3 c. milk
  • 2 large eggs
  • 1 tbsp. vanilla extract
  • 1 c. chocolate chips (optional)


Mix first 6 ingredients (dry ones) and set aside.  Mix remaining ingredients except chocolate chips.  When everything is mixed, if you want to add your chocolate chips (or butterscotch etc. chips), fold them into the batter now.  Pour batter into a greased loaf pan.  Bake at 350 C for an hour or so.

Honey Butter Tarts

I made butter tarts using honey this weekend and they turned out really well.  I made 3 without raisins, 5 with.  The ones without raisins turned out a little runny, but good nonetheless.  The ones with raisins were pretty normal…


  • 1/4 c. soft butter
  • 2 Tbsp. brown Splenda
  • a pinch of salt
  • 1/2 c. honey
  • 1 egg
  • about 1/4 c. raisins (optional)
  • about 1/4 c. pecans or walnuts (optional)


Mix the first 5 ingredients well until a creamy texture is achieved.  Fold the raisins and/or nuts into the mixture.  Spoon mixture into unbaked tart shells and bake for about 20 min. at 375 C.  Remove from oven (they’ll be runny when they’re hot so be careful!) and let cool thoroughly.  Refrigerate for a half hour if they’re still a bit runny to thicken them up.

Banana Cake

I found a banana cake recipe on Canadian Living’s site but modified it somewhat.  This is what I came up with and it’s quite good.


  • 1 c baking Splenda
  • 1 1/4 c all-purpose flour
  • 1 c whole wheat flour
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c vegetable oil
  • 1/4 c water
  • 1/2 c sour cream
  • 2 large eggs
  • 1 1/4 tsp vanilla
  • 1 1/4 c mashed banana (about 3)


Mix dry ingredients in a bowl.  Mix wet ingredients and bananas in another bowl.  Incorporate dry ingredients into wet ones and mix well (a hand blender or beater does wonders).  Pour into a greased cake dish (I used a 9″ square Pyrex dish) and bake at 350F for 50 – 60 minutes.

Apple Dumplings

Oh my, my new favourite recipe for the Instant Pot (IP)!  I love experimenting and finding out that I’m a genius in the kitchen 😉  I didn’t take specific measurements but I’ll try to be as accurate as possible.


  • about 2 c. homemade bisquick mix (bought stuff would work too)
  • Milk, about a 1/2 cup but you’ll have to use a judgment call
  • 1 beaten egg
  • 1/2 c. white baking Splenda (or sugar if you prefer to use real sugar)
  • 2 apples, peeled, cored, and sliced into about 8 chunks
  • 1/4 lb butter
  • about 1 tbsp brown Splenda (use real brown sugar if you prefer)
  • about 1 tsp cinnamon
  • 1 c. water


Set the IP to the sauté setting and add butter.  As soon as it melts, add cinnamon and brown Splenda.  Mix well and turn to the “Keep Warm” setting.

Mix bisquick and baking Splenda in a mixing bowl.  Add the egg and a little milk, mix well.  Keep adding milk until the mixture reaches a doughy consistency.  You don’t want it to be thin and it’s a little easier to work with if it’s a little on the dryer side than too wet/sticky.  Once well mixed and the desired consistency is reached, add the cup of water to the IP and mix well.  Take a piece of apple and wrap it completely in a layer of dough.  It will be a messy task, don’t be afraid to use your hands.  Place in the IP.  Repeat until there’s a loose layer of dumplings in the IP.  Don’t put more than one layer in.

Place the cover on the IP and set to Manual setting and pressure cook for 15 min.  You can let it vent naturally or do a quick release.  It’s awesome with ice cream, especially maple walnut.  Enjoy!

Homemade Bisquick

This is a basic recipe I use for just about everything…  I’ve made cookies with it, dumplings (sweet ones and savory ones), biscuits…  It’s very versatile.


  • 2 c. all purpose flour (although whole wheat also works)
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold butter

Preparation: Mix all in dry ingredients.  You can either use a pastry blender to  cut the butter into it, but I prefer doing a couple of batches at a time in my food processor.  Whichever method you prefer, blend until it reaches an almost fine crumbly kind of texture.  You may want to add a bit more butter if it’s not reaching the consistency that  you like.  It should not be wet.  I put it in a Ziploc freezer bag and store in my cupboard for months at a time.

Punny’s White Xmas Cake

My cousin Marjorie found her mother’s white Christmas cake recipe that I had asked her for.  At first she didn’t think she had it and then one day, she was cleaning my aunt’s house and came across it.  I was so grateful as my aunt would no longer remember it and my uncle (her brother) really likes that cake.  There was only one problem; the recipe card only lists the ingredients, no prep method.  It took a few tries, but I made it today and I think I’ve nailed it down pretty good.  It’s labour-intensive, but definitely worth it!

A couple of things to note…

  1. I don’t like a ton of fruit in my cakes so I put far less quantities in mine than what the recipe calls for.  I’ll give the quantities as they are listed on the recipe card.  One can adjust it as they see fit.
  2. I’ve substituted the white sugar with Splenda and have also done a half and half split.  They all work, just remember, if you use Splenda, it won’t last as long sitting out so you might want to shove it in the fridge.
  3. I’ve used both a food processor with a dough blade and a Mix Master to make this cake.  I had more problems with the Mix Master.  The food processor was easier, but do NOT mix your fruit in it!  It will turn it into a pink mess (trust me hahaha).  I don’t even recommend mixing the fruit in with a Mix Master.  Do that part manually.


  • 1 lb butter (I use room temperature, not melted)
  • 2 c white sugar
  • 6 eggs beaten separately
  • 1 tsp vanilla
  • 1/2 lb mixed peel
  • 1/2 lb red cherries
  • 1/2 lb green cherries
  • 1/2 lb sliced almonds
  • 1/2 lbs pineapple
  • 1 1/2 lbs raisins (optional, I use golden raisins)
  • 4 c all purpose flour
  • 2 tsp baking powder (I use 2 tbsp, it rises better and you don’t taste it)
  • 3/4 c milk


Preheat oven to 325º F.  In a mixing bowl, add flour and baking powder, then mix well and set aside.  Cream butter and sugar.  Slowly add eggs and mix to a silky smooth consistency.  Add vanilla and milk.  Continue blending until smooth.  Slowly add flour mixture and blend until it forms a nice thick smooth consistency making sure to occasionally scrape down the sides of the bowl.  Once the batter is smooth, pour into a large mixing bowl and start adding all the fruits and almonds.  Mix very well.  Pour into a large greased baking dish and smooth out.  Bake for about 30 minutes and check doneness with a toothpick.  Bake until it’s cooked through (when toothpick comes out clean).  Let cool.  Add icing (Nanny’s cream cheese icing is good!) if desired.

Frozen Strawberry Rhubarb Pie Filling

Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine.  I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you like more rhubarb I guess)  🙂 It makes 2 pies.


  • 6 c strawberry (cut in chunks)
  • 6 c diced rhubarb (also cut in chunks about a 1/2″ thick)
  • 2 c Splenda (for baking)
  • 1 c white flour

Preparation: Dump all ingredients into a large bowl and toss well to coat.  Put into a freezer-safe container or freezer bag then into the freezer it goes.  Easy as that.

Baking Instructions: When filling has thawed, place half of the mixture into 1 pie shell (I use frozen pre-made shells and keep it frozen until I want to use it).  Dot with butter (about 2 tbsp) and cover with crust (crumble, pie dough, or butter puff pastry all work well).  Bake at 400°F.