Wednesday, September 29, 2010

Rhubarb Strawberry Pie

This is one of my absolute favorite pies!  I had it at my aunts and it's delicious.  It's sweet with a subtle tang from the fruit and the texture is wonderful!  I hope you agree.


1 single pie crust

3 ½ cup rhubarb plus one cup strawberries (sliced)

1 cup Sugar

2 eggs, beaten

3 ½ tbsp. flour

For Top of Pie

1 cup flour

½ cup sugar

3/8 cup butter

Mix together rhubarb and strawberries, sugar, eggs and 3 ½ tbsp. flour. and put into single unbaked pie shell.

For the top combine 1 cup flour, ½ cup sugar and 3/8 cup butter blended spread evenly on rhubarb mixture.

Then bake at 350 for one hour or until rhubarb is tender. If you like you may sprinkle a tbsp. brown sugar on it before baking, it adds a little color. Sometimes I add a little cinnamon too the top.

Wednesday, September 15, 2010

Berry Delight

Refreshing dessert that's great for any occasion.

2 cups frozen blue berries

2 cups frozen strawberries

4 ½ tablespoons confectioners’ sugar

1 ½ tablespoons cornstarch

1 ½ teaspoons almond extract

¾ cup rolled oats

3 tablespoons sliced walnuts

1 tablespoon light brown sugar

1 tablespoon canola oil

1. Preheat oven to 350° Fahrenheit. Coat 8” x 8” baking pan with cooking spray. Set aside.

2. Combine cornstarch with 3 tablespoons of confectioners’ sugar in bowl. Add almond extract and mixed berries. Stir to coat ingredients then pour into baking dish.

3. Mix walnuts, oats, brown sugar and canola oil in a bowl. Stir and sprinkle evenly over berries.

4. Bake for 45 minutes or until juices are bubbly. Let cool for 10 minutes or until lukewarm.

You can serve with a dollop of ice cream or simply eat it as is.