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Crust:
1 cup of flour
5 Tablespoons Confectioners sugar
1/2 cup better or margarine
Topping:
2 eggs
1 1/4 cup sugar
1/4 cup flour
3/4 tsp. salt
2 cups rhubarb cut small (generous)
Blend crust ingredients and press into 7 1/2 x 11 x1 1/2 inch pan. Bake at 350 degrees for 15 minutes. Beat eggs; add remaining ingredients and spoon into crust. Bake 35 minutes (or less) longer. Serve warm plain or with whipped cream or ice cream. Serves 6 Note: I use my 8x12 inch Pyrex pan, a 9x13 would be too large, but perhaps a 9x9 square would be fine too. If Pyrex I use a 325 degree oven. Grandma Good's recommendation! Aunt Bert's Rhubarb Pie
3/4 cup sugar Combine sugar, salt, tapioca and orange rind. Sprinkle over rhubarb, tossing with a fork to coat completely - Set aside Make pie crust - Pour filling into pie crust. Dot with margarine. Cut steam vents into top of pie crust and flute to seal. Bake in a preheated oven 400 degrees for 30-35 minutes. Aunt Bert's Dutch
Apricot Pie
3/4 cup sugar Pastry for a single pie crust Topping 2/3 cup all-purpose flour In a bowl combine sugar and tapioca mix well. Bake at 350 degrees for 15 minutes. Remove foil and bake an additional 25-30 minutes. Giant Ginger Cookies 4 1/2 cups all-purpose flour 1. In medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat butter. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in flour. 2. Shape dough into 2-inch balls using a 1/4 cup measure or scoop. Roll ball in the 3/4 cup sugar (coarse). Place 2 1/2 inches apart on an ungreased cookie sheet. 3. Bake in a 350 degrees oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on a cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies.
Beat milk and lime juice in large bowl until smooth and thickened. Fold in whipped topping. Spoon into pie crust. Cover and refrigerate about 1 hour or until set. Serves 8.
Mix butter and curry powder in square aluminum foil pan (8x8-inches). Peel bananas and cut each crosswise in half. Roll bananas in butter/curry mixture. Squeeze a few drops of lime juice over bananas. Cover with aluminum foil; sealing edges securely. Cover and grill pan 4 to 6 inches from medium coals 12 to 15 minutes, turning bananas once, until bananas are golden brown and tender. Serves 3. Banana Splits
in a Split Second 2 small bananas Cut bananas in half lengthwise. Place ½ banana in each of 4 bowls. Place ¼ of the strawberry yogurt and ¼ of the vanilla yogurt in each bowl. Top the strawberry yogurt with crushed pineapple and the vanilla yogurt with blueberries. Sprinkle with granola cereal. Serves four. 2 cans cherry pie filling Pour pie filling into a 9x13-inch pan. Pour cake mix into a bowl and add melted butter and pecans. Work until crumbly and place on top of pie filling. Bake at 325° for 30 to 35 minutes until lightly browned. Peanut
Butter Chocolate Chip Cookies 2 eggs Preheat oven to 350° Grease cookie sheets. In a large bowl, cream together
the eggs, water, margarine or butter and peanut butter. Stir in the cake mix and
blend well. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the
prepared cookie sheet. |
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