Strawberry Rhubarb Pie

I’ve many different rhubarb pie recipes, and heres yet another. First Pie. Second Pie. Here is one that came out great.

 

  • 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces (Trim away and discard the leaves which are poisonous; trim ends.)
  • 2 cups strawberries, stemmed and sliced
  • 3/4 cup to 1 cup sugar (depending on how tart/sweet you like your pie)
  • 4 tablespoons of quick cooking (“minute”) tapioca
  • 1/4 teaspoon of salt
  • 1 teaspoon of orange zest
  • Premade pie crust

Instructions:

1.Preheat oven to 400°F. In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.
2. Roll out your pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Place the filling into a pastry lined pie dish. Roll out the second pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. (If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.) Cut slits in the top for the steam to escape.
3. Place pie on the middle rack of a 400°F oven, with a baking sheet on a lower rack to catch any juices that might spill over. Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly. Remove from oven and let cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.

 

 

 

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Strawberry Lemonade Bars

These looked different and new, so I decided to try them. The problem was that the Lemon flavor was sort of overwhelming, and not too much of strawberry coming through. Next time I will add more strawberry or used strawberry in syrup. Thanks K&K! 

Ingredients:

Crust:

1/4 cup of sugar
1/2 cup of butter
1 1/2 cups of flour
1/4 tsp of salt

Filling:

  • 1 cup fresh of lemon juice
  • 3 tsp of zest
  • 1/2 cup of pureed strawberry
  • 1 1/4 cup of sugar
  • 4 large eggs
  • 1/4 cup of flour
  • 1/2 tsp baking powder
  • 1/4 tsp of salt
  1. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
  2. Begin by making the crust.  In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges.
  3. While the crust bakes, prepare the filling.  In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
  4. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored “crust” on top from the sugar in the custard – nothing to worry about).
  5. Sprinkle the bars with some powdered sugar.  Cool completely before slicing and use a damp knife to ensure clean slices.  Store bars in the refrigerator, especially on a hot day.  Makes 24 bars.

 

Apple Dumplings

A easy tasty pinterest dessert, with a different kind of ingredient. So easy to make, and small amount of ingredients.  When it comes out of the oven the sprite mixes with sugar mixture and makes it a goey tasty mixture. Thanks Southern Bite! 

Ingredients:

 

  • 1 apple
  • 1 8-count tube of crescent rolls (8 oz)
  • 1 stick of butter, melted
  • 3/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons flour
  • 6 oz Sprite

Instructions:

  1. Core and peel apple into eight slices.
  2. Open can of crescent rolls and unroll. Place one apple slice on the wide end of one crescent and roll it up in the crescent.
  3. Place into a greased 8×8 (or 9×9) pan.
  4. In a small bowl combine melted butter, sugar, cinnamon, and flour and mix until just combined.
  5. Spoon over each crescent
  6. Pour Sprite into empty space in the middle of pan (NOT over the crescents).
  7. Bake at 350 degrees F for 35 to 40 minutes or until crescents are golden brown.
  8. Serve with ice cream!!

 

Portuguese Rice Pudding

Any recipe where you put milk on the stove, I tend to mess up. Rice pudding I have made in the past has not gone so well, so I tried this recipe and it actually worked!!! Rice pudding is a traditional Portuguese dessert sometimes called sweet rice. Its cheap to make and very tasty! Tjhanks Family Foodie!

4 cups of water
zest of one lemon
2 tablespoons of butter
1/2 tsp of Salt
2 cups of long grain white rice
2 cups of hot milk ( I used whole)
1 1/4 cup of sugar
5 egg yolks
Cinnamon to decorate top.

Instructions:
1. In large saucepan, bring water, lemon zest, butter and salt to a boil.
2. Add rice and reduce heat to a simmer.
3. Simmer for 30 minutes or until almost all the water has been absorbed. ( It only took 15 mins for me!)
4. Add Hot Milk
5. Let simmer for 10 minutes.
6. Add sugar until absorbed.
7. In separate bowl beat the egg yolks and add a few tablespoons of the rice mixture to temper eggs.
8. Add the egg mixture into sauce pan/
Let rice continue to simmer for about 10 minutes until thick.

Serve in a 9×13 pan and dust or design cinnamon on top!

Quejadas

For Tuesday night dinner I was making a Portuguese themed meal. I absolutely LOVE Cajadas and asked my best friends Mom for the recipe. I couldn’t believe how simple it was!!

2 Cups of milk
2 cups of sugar
3 eggs
1 cup of Flour
3 Tablespoons of Margarine
Lemon Zest from 2 Lemons

Mix all ingredients together, pour into muffins tins and bake at 325 for 45 minutes.
They flour sets at bottom, making a crust, and eggs cook in the middle making a custard. Its magic. The Zest rises to the top and makes an excellent crunch topping.

The key here is you have to grease the pans REALLY well. My best friends mom gave me what’s called “cake release” from Wilton. You can buy at like a Michaels or A.C. Moore. Which you brush into muffin tins with pasty brush. The cajadas slip right out this way. They are SO good especially right out of the oven!!!

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Sparkling Fruit Sangria

I got mixed reviews on this one, I liked all the berries but all I tasted was champagne! Maybe a little less champagne next time or an alternative to the bubbles! Thanks Sally’s Baking Addiction!

  • 1 orange, thinly sliced
  • 1/2 lemon, thinly sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 10 large strawberries, sliced
  • 1 cup orange juice ( I made juice from frozen concentrate)
  • 1 750ml bottle sweet white wine (I used pinot)
  • 1 750ml bottle your favorite champagne

Directions:

Place all fruit in a large pitcher or bowl, add wine and allow to sit in the refrigerator for 3 – 24 hours. Right before serving, add champagne.

Taste; if you’d like it to be sweeter, add 1/4 cup granulated sugar, honey, or agave. Serve and enjoy!

White Peach Sangria

I have been looking for a pitcher with a nozzle all summer. I wanted one with glass, that was pretty, and reasonably priced. Mid august I headed up to New Hampshire with my boyfriend and when shopping in Shaw’s he found a perfect one that was on sale for 11 dollars! Score! This called for a good sangria recipe. I knew I wanted a light refreshing summer one.  Everyone in NH enjoyed this recipe. It wasn’t exactly what I had in mind that I wanted it to taste like, I think I wanted a bit more light, maybe I used the wrong white wine, but for everyone else they said it was great.

  • 1/2 liter of Ginger Ale
  • 1/2 cup of Peach Schnapps
  • 1 bottle of White Wine
  • Peaches ( I used both kind of peaches)
  • Orange
  • Sugar 1/4 cup for 1/2 depending on taste preference.

We mixed it all together and let it sit for a little bit to make sure the fruit was marinaded and that everything would blend together.

Chocolate Crockpot Lava Cake

The is a recipe a I found on pinterest. I looked interesting to me because I had never made anything sweet in the crock pot. I figured tuesday night dinner was a good time to try it. I found these things called crock pot liners which will literally save you hours of scrubbing, and make it easy to pick up the liner and then store that in the fridge. Thanks Jamie! 

box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk

1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.

2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.

4. Pour the batter into the lined crock pot.

5.Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.

6. Pour the pudding over the top of the cake batter. Don’t stir it.

7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set.

This recipe is easy in the sense that before dinner you can throw everything into the crock pot and while your eating it will cook, and you don’t have to worry about it.

To the the truth I was not satisfied with the taste of it! To me it tasted like pudding and cake layered on one another. It didn’t have the lava cake consistency, and also didn’t have the taste. The cake would of been good in the crock pot without the pudding! My guests actually loved it. It just wasn’t my favorite, and I would make this recipe again. I am going to stick to conventional lava cake from now on.

Basic Waffles

This Recipe I made because I had left over fruit salsa. I googled waffle recipe and made the first one that popped up, because it had five stars.

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

 

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot. 

It was easy to make, and made about 5 waffles with my waffle iron.

The recipe its self wasn’t that tasty. I was unimpressed. The batter was the right consistency  but it just wasn’t that tasty. Thank goodness I had the fruit salsa to put on top. 

If your looking for a quick basic waffle recipe then this is it, but if your looking for an impressive waffle recipe, this isn’t it. haha!

Fruit Salsa

Fruit Salsa

This recipe is a great summer treat or a dish to bring to a summer party. I brought it to the beach for our annual end of the summer beach party. It is so easy to make, all your really need to do is chop everything up!!

1 pound of strawberries

2 granny smith apples

1 Lemon

1/2 pound Raspberries

2 kiwis

3 tablespoons of preserves (I skipped this part)

1 tablespoon of brown sugar

Chop everything up and add it together!  Except for the lemon, juice the lemon and add to mixture. I didn’t skin the apples, and I found I did not need the perserves what so ever, the fruit created a lot of juice on its own.

The recipe also comes with home made pita cinnamon chips. To be honest I like the store bought kind better, BUT I made these anyways.

Spread butter on some pita chips, throw them in the oven under a broil, until they are brown. You can add cinnamon and sugar before or after, I did both and didnt every discover what I liked better, maybe after better.

I found more ways to use the fruit salsa, because it makes such a huge batch! The next morning I made waffles,  & used this salsa as topping! It was much tastier than plain strawberries!!! I loved it!

The next day after that we took the rest and put in lemonade. This was so good too!! I am sure there are plenty more things you can do with it, its such a versatile dish. I even ate it with a spoon!

Success

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