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| | From:  Genie· (Original Message) | Sent: 1/12/2008 9:05 PM |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:14 PM |
Strawberry-Rhubarb PieIngredients: Unbaked pastry for 2 pie crusts (For the top and bottom) 1/3 cup flour 2 cups chopped rhubarb 2 tablespoons butter 1 1/3 cups sugar 2 cups fresh strawberries, washed, hulled and sliced. Heat oven to 425 degrees. Stir together sugar and flour. Place one of the pie crusts pastries in a pie plate for the bottom crust, and place the rhubarb in the bottom. Sprinkle with half the sugar mixture. Repeat with strawberries and remaining sugar mixture. Dot with butter. Place on top crust and crimp edges. Cut slits in the top of the crust. Bake for 40-50 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:15 PM |
Rhubarb Sponge PieIngredients: 1 unbaked pie shell 3 cups rhubarb, chopped 1 cup sugar 1 1/2 tsp. tapioca 2 tsp. grated orange rind 1 egg 1/3 cup sugar 1/2 cup flour 1 tsp. baking powder 1/8 tsp. salt 2 tablespoons orange juice Mix rhubarb, 1 cup sugar, tapioca and orange rind. Pour into the pie shell. In a small bowl, beat together eggs and sugar for 2 minutes. Add remaining ingredients and beat one more minute. Pour over rhubarb mixture in pie crust. Bake at 375 degrees for 40 minutes or until rhubarb is tender and the batter is cooked. | |
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Reply
| | | From: Genie· | Sent: 10/4/2008 3:17 PM |
Rhubarb CobblerIngredients: 1 cup flour 2 tablespoon margarine 1 egg, beaten 1 tsp. baking powder 1/2 tsp. salt 2 tablespoons milk 3 cups rhubarb, chopped 3 ounce package strawberry gelatin 1/2 cup flour 1 cup sugar 1/2 stick margarine Cut the 2 tablespoons margarine into the flour until crumbly. Add eggs, milk, baking powder and salt. Make a soft dough and press into an 8x8 inch pan. Press the dough up the sides of the pan. Place the rhubarb evenly in the bottom of the pan . Sprinkle with the strawberry gelatin(dry). In a bowl, mix together the flour, sugar and margarine to make a topping. Sprinkle over the gelatin. Bake at 350 degrees for 30-35 minutes or until rhubarb is tender. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:18 AM |
Rhubarb Raisin Crisp
5 cups sliced fresh or frozen rhubarb
2 tablespoons flour
1/2 cup raisins
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup flour
1/3 cup quick cooking oats
1/3 cup butter or margarine
vanilla ice cream, optional
Combine rhubarb and 2 tablespoons of flour; place in greased 8 inch square pan. Sprinkle with raisins. Combine brown sugar, cinnamon and salt; sprinkle over raisins. Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top. Bake at 375F for 40 to 45 minutes or until golden brown. Serve warm with ice cream if desired.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:33 AM |
Rhubarb Pie
Filling:
2 cups sugar
3 tablespoons flour
2 eggs, beaten
5 1/2 cups coarsely chopped rhubarb
2 8 inch unbaked pie shells
Crumbs:
1 cup flour
1/2 cup brown sugar
1/4 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon baking powder
To prepare filling combine sugar, flour and eggs. Stir to form a thick paste. Fold in rhubarb pieces. Spoon into 2 unbaked pie shells. Cut recipe by half if you only want to make one pie. To prepare crumbs combine all ingredients and mix well. Sprinkle evenly over rhubarb mixture. Bake at 400F for 10 minutes, reduce heat to 350F and bake 40 to 50 minutes more.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:37 AM |
| Rhubarb Pie 2 lbs. red rhubarb
1-1/3 C. sugar
Scone dough:
2-1/4 C. flour
2 T. sugar
2 t. baking powder
pinch of salt
4 T. butter
1 egg
About 3/4 C. whole milk
Beaten egg; sugar
Use a heavy stainless steel round baking pan, 9 x 2-inch, or select a skillet with ovenproof handle of similar size. Heat oven to 450°F.
Trim rhubarb and cut into 1-inch pieces. Strew in the bottom of the baking pan and sprinkle with 1-1/3 cups sugar.
For dough, stir together in a medium bowl the flour, sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs (or use a food processor; pulse on and off). Beat egg into milk. Pour in liquid and mix with fork to a soft dough. Turn out on a floured surface and roll or pat into a 9-inch round, about 1 inch thick. Place over rhubarb and tuck in the edges. Brush with a little beaten egg; sprinkle generously with sugar.
Bake at 450°F. for 15 minutes, then reduce oven to 350°F. and continue baking about 30 minutes or until top is crusty and rhubarb is soft and juicy. Remove pan from oven and let stand a few minutes. Put a large plate over the top and invert. Serve warm with soft brown sugar and softly whipped cream.
Yield: 8 servings.
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:38 AM |
Rhubarb Butter Tarts
1/2 cup corn syrup
1/2 tsp vanilla
1/4 tsp salt
1/4 cup butter (cut in pieces) (room temperature)
1/4 cup brown sugar
1 cup rhubarb (chopped)
1 egg (slightly beaten)
pastry or already made tart shells
Scald rhubarb with boiling water. Let stand for 5 minutes, then drain.
Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved. Add egg and vanilla. Fill tart shells 3/4 full. Bake at 425 F for 15-20 minutes. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:49 AM |
Rhubarb Cobbler
3 cups diced rhubarb
1 cup brown sugar
3 tablespoons butter
1&1/2 cups flour (sifted)
1/4 teaspoon salt
1/4 cup shortening
3 teaspoons baking powder
3/4 cup sugar
1 beaten egg
1/2 cup milk Place rhubarb in 8x12 inch greased baking dish. Sprinkle with brown sugar. Heat in moderate oven while mixing better. Sift remaining dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add beaten egg and milk. Pour batter over hot rhubarb. Bake 30 to 35 minutes at 350°. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:49 AM |
Cream Cheese Rhubarb Pie
4 cups rhubarb, cut in 1 inch pieces
3 tablespoons corn starch
1/4 teaspoon salt
sugar
1 9 inch unbaked pie crust
1 (8 ounce) package cream cheese
2 eggs
1 cup sour cream
almonds In a 2 quart saucepan over medium, heat cook rhubarb, corn starch, salt and 1 cup sugar. Stir often until mixture boils and thickens. Preheat own to 425°. Pour rhubarb mixture into pie crust. Bake for 10 minutes. Remove from oven. In small bowl beat cream cheese, eggs and 1/2 cup sugar until smooth. Mix at medium speed. Pour over rhubarb mixture. Bake for 30-35 minutes at 350°. Cool on wire rack. Chill. Spread 1 cup sour cream on top. Garnish with almonds. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 3:28 AM |
Toffee Crunch Pumpkin Pie
2 eggs, beaten
1 can (16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3/4 cup sugar
2 tsps. pumpkin pie spice
1&1/2 cups coarsely chopped chocolate covered toffee candy bars (1 cup for deep dish), divided 2 frozen
pie crust shells or 1 deep dish shell In a large bowl, using a wire whisk, whisk together eggs, pumpkin, evaporated milk, sugar and pumpkin pie spice. Sprinkle 1/4 cup chopped candy in bottom of each pie crust (1/2 cup for deep dish). Pour filling into pie crusts. Bake in a preheated 375° oven on a preheated baking sheet 30 minutes. Sprinkle 1/2 cup remaining candy on top of each pie. Bake regular crusts an additional 15 to 20 minutes (30 to 40 for deep dish) or until knife inserted in center comes out clean. Cool completely. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:46 AM |
Caramel Pecan Topped Pumpkin Pie
3/4 cup brown sugar, well packed
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 (16 ounce) can pumpkin
3 eggs, beaten
1 1/2 cups (1 large can) undiluted evaporated milk
1/4 teaspoon maple flavoring
1 unbaked 10-inch pastry shell
1/3 cup brown sugar, well packed
3 tablespoons whipping cream
1/2 cup chopped plus whole pecans
Heat oven to 400 degrees F.
Combine the 3/4 cup brown sugar, flour, salt, cinnamon, ginger, nutmeg and pumpkin. Stir in the eggs, evaporated milk and maple flavoring. Pour into the pastry shell, bake for 40 to 45 minutes or until filling is set.
Meanwhile, in a small pan, mix the 1/3 cup brown sugar and 3 tablespoons whipping cream. Bring to a boil, and boil for 1 minute. Spread the hot caramel mixture on hot baked pie. Put pecans on top and return to oven for 5 minutes.
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:56 AM |
Black-Bottom Sweet Potato Pie
Basic Piecrust for a Double-Crust Pie
3 large orange-fleshed sweet potatoes
(Louisiana yams), scrubbed
8 tablespoons (1 stick) butter, melted
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten
1/4 cup half-and-half
3/4 teaspoon ground cinnamon
1 teaspoon ground nutmeg
On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes.
Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
Heat the oven to 400 degrees F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
Reduce the oven temperature to 350 degrees F. Bake until a knife inserted in the center of the filling comes out clean, about 1 1/2 hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve.
Makes 8 servings.
Basic Piecrust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter-flavored vegetable shortening, chilled
1/3 cup iced water
Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits.
Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
Makes one 9-inch pie crust.
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:06 AM |
Double Layer Pumpkin Pie
4 ounces cream cheese, softened
1 tablespoon milk or half-and-half
1 tablespoon granulated sugar
1/2 cup thawed Cool Whip®
1 graham cracker pie crust
1 (16 ounce) can pumpkin
2 small packages vanilla flavor instant
pudding and pie filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set.
Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.
NOTE: May add 1/4 cup toasted chopped pecans to cream cheese mixture. Spread on bottom of crust, then continue as above.
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Reply
| | | From: Genie· | Sent: 10/29/2008 7:09 PM |
Rhubarb Meringue Pie Melt-in-your-mouth meringue tops pucker-powered rhubarb for a pretty-as-a-picture dessert. Yield: 8 servings Baked Pie Crust:
1 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon margarine or 1/3 cup lard
2 to 3 tablespoons cold water Filling:
2 eggs
1 cup sugar
1/3 cup Gold Medal all-purpose flour
4 cups cut-up rhubarb
2 tablespoons butter or margarine
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar Baked Pie Crust:
Heat oven to 475 F. Mix flour and salt in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. Filling:
Heat oven to 375 F. Beat eggs and 1 cup sugar in large bowl with electric mixer on medium speed until thickened. Stir in flour and rhubarb; pour into pie crust. Dot with butter. Cover edge of crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake 35 to 45 minutes or until filling is bubbly and rhubarb is tender. Cool pie on wire rack while preparing meringue. Heat oven to 400 F. Beat egg whites and cream of tartar in large bowl on high speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy (do not underbeat). Spread meringue over rhubarb mixture to edge of crust. Bake 6 to 8 minutes or until light brown. Cool pie away from draft, about 30 minutes. Did you know? Cream of tartar is added to egg whites in the beginning beating stages to give the whites more stability and volume. | |
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