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Dutch Rhubarb Pie
Dutch Rhubarb Pie
1 Pie shell-9″-uncooked 1 lb Rhubarb-fresh 1 c Sugar 1/3 c Flour 1/4 ts Salt 1/4 ts Cloves 1/4 ts Cinnamon 2/3 c Evaporated milk 1 ts Butter, melted Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2 cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400 oven for 25 minutes. Reduce temp to 375 and continue baking for 25 minutes. Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve. ~– |
A mans best friends are his ten fingers. — Robert Collyer
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Strawberry Coulis
Strawberry Coulis
1 pt Fresh Ripe Strawberries 2 t Fruit Sugar 1 t Fresh Lemon Juice Raspberry Liquor Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/06. |
To know a man, observe how he wins his object, rather than how he loses it for when we fail our pride supports us when we succeed, it betrays us. — Charles Caleb Colton
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pudding cream puffs
pudding cream puffs
Pudding Cream Puffs
Yield: 8 servings
1 (8 ounce) package refrigerated crescent roll dough
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 cup cold milk
1 small box vanilla instant pudding mix
8 ounces cream cheese, softened
2 cups thawed Cool Whip
1 (1 ounce) square semisweet chocolate, melted
Preheat oven to 350 degrees F.
Separate crescent rolls; wrap each triangle loosely around a piece of aluminum foil to make a funnel. Combine sugar and cinnamon; sprinkle over dough. Bake about 8 minutes, until just done. Remove foil.
In a large bowl, combine milk, pudding, cream cheese and whipped topping. Spoon into decorating bag; squeeze into each crescent center until full. Drizzle with melted chocolate.
Per serving: 333 calories; 21g fat (57 percent calories from fat); 13g saturated fat; 31mg cholesterol; 5g protein; 31.5g carbohydrate; 19g sugar; no fiber; 503mg sodium; 62mg calcium; 108mg potassium
Anything that has real and lasting value is always a gift from within. — Franz Kafka
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dessert fondue
dessert fondue
Dessert Fondue
12 ounces chocolate chips
1/2 cup water
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 small fresh pineapple
2 firm bananas, peeled
1 cup whole strawberries
Melt chocolate chips with water, vanilla extract and cinnamon in fondue pot, using manufacturers directions. Cut pineapple in half lengthwise. Remove fruit; core and cut into wedges. Slice bananas in diagonal chunks. Arrange pineapple, bananas and strawberries on a plate. Dip fruits in chocolate to serve.
Makes 4 to 6 servings.
The optimist proclaims that we live in the best of all possible worlds and the pessimist fears this is true. — James Branch Cabell
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