Welcome
I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.
There was this house at the corner of the street where I grew up that had this little side yard completely filled with rhubarb. They really were quite pretty to look at with their big green leaves and vibrant red stalks just swaying in the breeze. The cutest little couple lived there; we called them Mr. and Mrs. Joe (never knew their last name). Mrs. Joe made so many wonderful things with her rhubarb and she was always kind enough to share with all of us. When strawberries started to look good and ripe that is when Mrs. Joe would make her magically flaky pie crust and cut some of her specially grown rhubarb to make this incredibly delicious pie.
Mrs. Joes Strawberry-Rhubarb Pie
1 1/4-1 1/2 cup sugar
3 Tablespoons of cornstarch
1/4 Teaspoon of salt
1/4 Teaspoon of ground nutmeg
3 cups of rhubarb, cut into 1/2" pieces
2 cups sliced fresh strawberries
1 Tablespoon of butter
Pastry for double crust pie:
2 cups of sifted flour
1 Teaspoon of salt
3/4 cup of shortening
3-5 Tablespoons of ice cold water
Combine flour and salt in mixing bowl. Cut in shortening until the consistency of coarse cornmeal. Sprinkle on water, 1 tablespoon at a time, until it holds together when pressed gently but not sticky. Roll out between waxed paper. Makes:
2 crusts for 8 or 9 inch pie
Strawberry-Rhubarb Filling:
In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.
Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate, dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.
Lea/flickr
I’m surprised that I have made it this long without posting a recipe containing Bisquick. Between myself, family and friends not to mention the Bisquick box itself and several Bisquick cookbooks. I could probably post a couple of bisquick recipes a week without running out for years to come. Instead, I will go slow and pace myself and show fairness to all the other ingredients out there by giving them each a chance to shine.
V-8 Hamburg Pie
Bisquick Drop Biscuits (recipe on box)
1 lb. hamburger, browned
1 cup of onions, sautéed
1 (14 1/2 oz.) can of Italian stewed tomatoes
1 small can (6 oz.) of V-8 juice
Sauté onions in light oil on stove, add to browned hamburger in oblong (8 x 11 inch) casserole dish. Mix in can stewed tomatoes and can V-8 juice. Stir. Follow recipe for "Drop Biscuits" on Bisquick box. Take large spoon and drop amounts separately onto hamburger mixture. Spread gently with spoon or fork. Bake at 425 degrees for 30-45 minutes.
I just love the taste of maple syrup. We have so many maple producing counties here in New York each tapping into some unique usage for that sweet sticky sap. I tend to enjoy the dark amber grade when I can get it but I’m not fussy, I’ll take any grade as long as it’s pure maple syrup. There are so many uses for maple syrup beyond being a great pancake and waffle topper. Maple syrup is showing up in many recipes featuring meats, cakes, candies, pies and even vegetables.
I just found a place in Vermont that actually makes vodka from distilled maple sap. I have also come across, in my internet travels versions of Mead (honey wine) made with maple syrup rather than honey. I have found some recipes for making your own Maple Mead online but it looks like it can be quite costly. There are several places that make their own versions of maple mead that are far more affordable without all the work.
Maple Syrup Pie
4 eggs
1 cup maple syrup
1 1/2 cups whipping or heavy cream
1 1/2 pounds brown sugar
2 tablespoons. butter, softened
3 unbaked pie shells
Beat eggs. Whisk in next 4 ingredients, one at a time. Pour into pie shells and bake at 350 degrees for 40 minutes or until knife inserted into middle comes out clean. This is an extremely easy pie to make and you will get three pies from this one recipe.
I know for obvious reasons that this pie sounds incredibly sweet. It is a very rich pie but it is also very light in taste and texture, so it is quite enjoyable and satisfying only having a small slice.
Its blackberry picking time a really fun way to spend a morning or afternoon. Picking your own really is the way to go, you save a huge amount of money. Plus by picking your own you select nothing but the finest, plumpest, juiciest berries so you know there won’t be any bad ones at the bottom of the basket when you get home.
Just check with any of your local farms, most of them have pick your own times for their seasonal crops such as apples, pumpkins, squash and every variety of berry.
The people that run the farm we had gone to had little recipe cards done up for you to take. These were recipes that their family have made and enjoyed for years using the produce picked fresh from their farm. I love this blackberry sour cream pie, it’s so easy to make but it tastes like you either spent all day making it or spent a ton of money purchasing it from some high end bakery….it really tastes that good.
Blackberry Sour Cream Pie
4 cups fresh blackberries
1 unbaked 9" pie shell
1-1/4 cups of Sugar, plus a couple tablespoons to sprinkle on the top.
1 cup sifted flour
1/4 tsp. salt
1 cup sour cream
Place blackberries in pie shell. Sift 1 1/4 cups sugar, flour, salt and sour cream into a bowl; mix well. Pour over blackberries. Sprinkle 2 tablespoons sugar over top. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees. Bake for 30 minutes longer. Cool on wire rack.
Yes, I agree that this is not the most attractive pie in the world but if you cover the top with a thin icing of sour cream and a sprinkling of chunky salsa it is gorgeous. Seriously if you happen to love Haas Avocados (which I do) this is another terrific use for them. Avocados need to spread their wings beyond the ever popular “Guacamole”.
I believe that Kermit the Frog said it best; “It’s not easy being Green”!
Avocado Pie
1 Haas avocado
1 can Eagle Brand sweetened condensed milk
8 oz. cream cheese
1/4 c. lemon juice
9"pie crust (ready made)
Sour Cream, optional
Salsa, optional
Beat avocado and cream cheese. Add milk and lemon juice. Bake 20 minutes at 250 degrees.
Pita bread is just another one of those very versatile food products to have on hand.
I love toasted pita triangles with hummus or pita pizzas. But here’s a clever and easy way to use pitas to make a delicious dessert without all the muss and fuss. You are all going to love this one. Gives your house that warm, wonderful baked apple pie aroma.
1 apple, peeled, cored and quartered
1 med.-sized pita (white or whole wheat)
1 Teaspoon of butter
1 Tablespoon of Sugar or Splenda
Cinnamon to taste
Nuts (optional)
May use other fruits and dried fruits as well
Whipped cream or non-dairy whipped topping
Stuff pita bread with apple quarters; add butter, sugar/substitute and cinnamon. Wrap in foil; place on cookie sheet. Bake at 350 degrees for 20 minutes.
For microwave - wrap in a paper towel and heat on HIGH for 5 minutes.
I love when you are out visiting friends or family having that special get together cup of coffee or tea that there is usually some sweet satisfying goodie to go with it. I’ve gotten some of my best recipes just stopping by friends for coffee. This is one of those times…..
All I am going to say is; “Nectarine Pie” Flaky, just the right amount of sweet, the fruit tender and juicy, just wonderful.
Fresh nectarines (6-8 for 1 pie) depending on size
1/4 cup sugar
1/8 teaspoon of cinnamon
Juice of 1 lemon
1 tbsp. butter
Pastry for double crust pie (store bought or homemade is just fine)
Milk, just a little to brush top of pie crust
Slice nectarines and spread evenly in pastry-lined pan. Sprinkle cinnamon and sugar over sliced nectarines. Squeeze the juice from the lemon over the fruit filling. Dot with butter.
Top with pie crust; crimp edges and slit top. Brush top crust with milk, then sprinkle with sugar. Protect pie edges with foil. Bake in 350 degree oven for 40-50 minutes or until top browns.
