Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Ingredients

Filling:

• 2 1/2 cups chopped red rhubarb, fresh

• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

• 1 1/2 cups sugar (1 1/4 cups for high altitude)

• 2 tablespoons minute tapioca

• 1 tablespoon all-purpose flour

• 1/2 teaspoon lemon zest

• 1/2 teaspoon lemon juice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 tablespoons butter, cubed small

• 1 egg white beaten with 1 teaspoon water

• Large granule sugar

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour

out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough

and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425

degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts

bubbling. 

(Higher altitude will take 450 degrees F and 400 degrees F respectively.) 

Also, you can use a pie bird for extra decor. Let cool before serving.

Strawberry Rhubarb Crunch

Filling: Mix together and place in a 9x13 glass baking dish

4 c chopped Rhubarb

4 c sliced strawberries

2 c sugar

4 T minute tapioca

1 t nutmeg

1/2 t cinnamon

Topping: Mix together and crumble evenly on top

1 c flour

1 c rolled oats

2/3 c brown sugar

1/2 t nutmeg

1/2 t cinnamon

2/3 c butter

Bake at 350 for 35-40 minutes, till bubbly.

Serve warm with vanilla ice cream.

Xocolatl (SHOCK-o-lat) Energy Balls

From Scott Jurek's book Eat and Run

1/2 cup raw cacao nibs (I've used powdered cocoa, just add extra coconut oil.)
1/2 cup raw cashews  (almonds also work)
8 medium dates, pitted
1 tsp mesquite powder (I have never used this)
1/4 tsp ground cinnamon
1/2 tsp raw vanilla powder or extract
1/4 tsp crushed red pepper flakes (or more, if you want a good kick)
1/8 tsp sea salt
1 1/2 tsp raw coconut oil (warmed to liquid consistency)

Combine all the ingredients, except the coconut oil, in a food processor and process for 3 to 5 minutes.  (My Ninja is my BEST FRIEND for this recipe!)  Chop until you have a fine consistency.  Transfer the mixture to a mixing bowl.  Add the coconut oil and stir until well combined.  Form into 1-inch balls and place on a cookie sheet lined with parchment paper.  Refrigerate for 15-20 minutes, then transfer to an airtight container.  The balls will keep for two weeks, refrigerated.

(I always double this recipe.)

Raw Vegan Coconut Vanilla Truffle

Ingredients: 

• 10 Medjool Dates
• 2 Cups of Real Dried Coconut Flakes or Chips(no additives, just coconut)
• 1/2 tsp. Vanilla Bean Powder
• 1 pinch of Himalayan Salt
• 2 tbsp. Grade B Maple Syrup

Instructions: Put all ingredients into a food processor and process until your mixture bundles up together into a tightly formed dough. Pull apart and roll into small truffle sized balls and pop in the fridge. Ready to eat in 30 minutes (or right away if you like them soft and warm).

recipe from Young and Raw.com

Hazelnut Meringues

4 egg whites

1 tsp vanilla

1/4 tsp cram of tartar

1 1/3 c sugar

1 cup ground hazelnuts (filberts)

1 3-oz pkg of cream cheese

3 T butter, softened

1/3 c sugar

1 c whipping cream

3 T coffee liqueur

2 oz semisweet chocolate

1. Allow egg whites to stand at room temp for 30 minutes. Cover a large cookie sheet with parchment paper. Draw eight 3-inch circles, 3 inches apart, on paper; set aside

2. For meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1 1/3 c sugar, 1 tablespoon at a time, beating about 4 minutes on high speed until stiff peaks form (tips straight) and sugar is almost dissolved. Gently fold in ground hazelnuts.

3. Transfer meringue to a pastry bag fitted with a large round tip. Pipe meringue onto the circle on the paper, building up the sides to form shells. Bake in a 300 degree oven for 35 minutes. Turn oven off. Let meringues dry in over with door closed, for 1 hour. Do not open door or the meringues will turn into sponge cake and not be crispy.

4. In a medium mixing bowl beat cream cheese with 2 tablespoons of the butter until smooth; beat in the 1/3 cup sugar. Add the whipping cream and liqueur. Beat on low speed ntil combined; beat on medium speed just until soft peaks form.

5. Remove meringues from paper. Place meringues on a platter. Fill shells with whipped cream mixture. Cover loosely; chill for 2 to 24 hours.

Chocolate Mousse - Frosting or Cake Filling

CHOCOLATE MOUSSE:

1 env. Knox gelatin
2 tbsp. cold water
1/4 c. boiling water
2 tsp. vanilla
1 c. sugar
1/2 c. cocoa
2 c. chilled whipping cream

Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers. Refrigerate at least 1 hour before serving. Leftovers should be covered and refrigerated.

Whole Grain Strawberry Shortcake

Whole Grain Shortcake Recipe

1/3 c. butter

3/4 c. sugar

2 eggs

1 1/4 cup white winter wheat flour*

3 T. ground flax seed
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 tsp almond extract

2/3 c. milk

Preheat oven to 400˚ and grease a round or 9” square cake pan. Combine all cake ingredients in a bowl and mix for about 2 minutes. Spread batter in cake pan and bake for 20-25 minutes until toothpick inserted in center comes out clean. Cool completely. Cut into slices. Top with strawberry sauce and fresh whipped cream.

Directions for Strawberry sauce
Wash strawberries and slice thinly. Add 1/3-1/2 cup sugar per quart (unsliced) of fruit. I like mine a little less sweet. Cover and refrigerate for one hour before serving.

*White Winter Wheat is whole grain, it just has less protein that the standard Red Winter Wheat that most of our bread is made from. Red Mill Brand does carry ground white winter wheat. It is also used for pastry flour.

I got this recipe from this blog. I just added the ground flax seed to it.

Flour Cake Frosting

from Heritage Recipes.com

5 T. flour
1 cup milk
2 sticks butter, room temperature
1 cup sugar
1 tsp. vanilla

In saucepan, mix flour and milk with a whisk over medium heat until thickened. Let cool. Meanwhile cream (room temperature) butter, sugar, and vanilla. Add cooled flour mixture to creamed butter and blend until light and fluffy.

*I know this recipe may sound a little weird, but trust me, it is super light, fluffy, creamy and delicious!

Maggie's Decadent Brownies

From Paula Deen

These brownies have "a whole pound of butta!"
Ingredients:

Brownies

4 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter

4 large eggs

2 cups sugar

1 tsp vanilla extract

1 cup all-purpose flour, sifted

Frosting

4 ounces unsweetened chocolate

1 cup (2 sticks) butter, softened

1/2 cup pasteurized egg substitute (recommended: Egg Beaters)

1 tsp vanilla extract

1 (1-pound) box confectioners' sugar, sifted

4 cups mini marshmallows

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.

While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. (*if it looks like it is separating, just keep stirring until it is smooth.) Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

**These brownies are oh so good and oh so fattening. But you gotta love Paula Deen. Honestly, I am in love with the frosting, so sometimes I will just make a chocolate cake and then put the marshmallow frosting on top. It helps to cut out all that 'butta'.

(This photo is with the cake and the frosting.)

Rice Crispie Treats (with or without peanut butter)

So, I know this recipe is usually on the box, but just in case you buy off brand rice crispies or whatever, here it is:

Basic Recipe
3 T butter
1 10 oz package marshmallows (mini's melt faster)
6 cups Rice Crispies

Melt the butter in a saucepan.  Add the marshmallows and stir until melted.  Turn off the heat and stir in the Rice Crispies.  Spread in a 13X9 or 8X8 for thicker treats pan.  (spray your hands with Pam to smooth the top)

Peanut Butter Chocolate
3 T butter
1 10 oz package marshmallows
1/2 c peanut butter
6 cups Cocoa Crispies

Melt the butter in a sacepan, stir in the marshmallows until melted.  Turn off the heat.  Stir in the peanut butter, then add the Cocoa Crispies and stir.  Pour into 13X9 or 8X8 pan and spread.

Apple Bundt Cake

1¼ hours | 20 min prep

SERVES 12

2 cups apples, peeled, cored and diced
1 tablespoon sugar
1 teaspoon cinnamon
3 cups all-purpose flour (I used 2 c wheat flour, 1 c white)
3 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar (I used 1 1/2 c.)
1 cup vegetable oil (I used 1/2 c applesauce, 1/2 c oil)
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts (I left out the nuts)
powdered sugar, for decoration
all-purpose flour

Preheat oven to 350 degrees F.
Mix apples, cinnamon and sugar, set aside.
Mix all the rest of the ingredients, mix well.
Grease bundt pan.
Add 1/3 of batter mixture to the pan.
Sprinkle half of the apple mixture over the batter then follow with 1/3 batter, and then add rest of apples and top with rest of batter.
Bake for 55- 60 minutes.

I've been making this recipe for a year now and keep forgetting to post it. It is so yummy! Just make sure to not over-bake it. I would check it at 45 minutes.

Slow Cooker Chocolate Bread Pudding

1 loaf french bread, cut in to 1" cubes

4 eggs

1/2 cup sugar

4 cups milk

8 0z dark chocolate, finely chopped

1/2 cup sliced almonds, toasted

2 tsp. vanilla extract

1 tsp cinnamon

pinch of salt

1. Line cooker (or I just sprayed it with olive oil).

2. Divide bread cubes, chocolate chips and nuts in two.

3. Layer first half in cooker, starting with bread cubes. Repeat

4. In large bowl, mix eggs, vanilla, milk, salt, cinnamon, and sugar.

5. Pour milk mixture over layers in cooker and cover.

6. Cook on low 6-8 hours or until liquid is absorbed and bread pulls away from cooker walls.

7. Serve warm or cold with fresh raspberries and/or whip cream.

Mother Goose Popcorn

1 cup popcorn kernels
2 tablespoons butter
1 1/2 cups sugar
1/2 cup milk (I used 1%)

1 tsp vanilla

food coloring (if desired)

1 tsp baking soda


Directions:
Pop popcorn in air popper; remove to large bowl by hand or cupfulls in order to separate and discard any unpopped kernels.

(Or you can microwave popcorn in a brown paper bag. 4T popcorn for 2 minutes.)

In a large saucepan, stir together butter, sugar, and enough milk to make it stir easily. Bring to a boil; boil for 2 minutes. Remove from heat. Quickly add vanilla and food coloring. Mix. Quickly add soda (it will swell up). Pour over popcorn and stir until evenly covered. You can use more or less popcorn to get a heavier or lighter coating.

This is kind of a candied popcorn. It turns out almost frosty-sugary, and very good, and very addicting!

Pumpkin Apple Harvest Cake

Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen

INGREDIENTS

1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

Strawberry pizza dessert

I got this recipe from my Kraft Foods magazine. It is so yummy! You can do a ton of variations on this... chocolate cool whip with Reese's peanut butter cups, regular cool whip with fresh sliced peaches...


1 pkg. (20 oz.) refrigerated sugar cookie dough
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
2 cups strawberries, sliced


PREHEAT oven to 350°F. Press dough firmly onto bottom of greased 12-inch pizza pan. Bake 20 min. or until golden brown. Cool in pan on wire rack.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Stir in whipped topping.
SPREAD cream cheese mixture onto crust; top with strawberries. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Tiramisu

(taken from the Better Homes and Gardens Cook Book)

2 3-oz pkgs ladyfingers

1/3 c granulated sugar

2 T instant espresso coffee powder (or coffee substitute like Pero, Postum, or Cafix)

2 T rum (I omit this, but could use rum flavored extract)

2 8-oz cartons mascarpone cheese or cream cheese, softened

1/2 c. sifted powdered sugar

1 t. vanilla

2 oz semisweet chocolate, grated

1 c. whipping cream

2 T coffee liqueur or strong coffee  (again, I use coffee substitue, just made strong)

1/2 oz semisweet chocolate, grated

1.  Chill a medium mixing bowl and the beater of an electric mixer.

2. Meanwhile, for syrup, in a small saucepan combine granulated sugar, espresso coffee powder, and 1/3 cup water.  Cook over medium heat until boiling.  Boil for 1 minute. Remove from heat; stir in rum.  Cool completely.

3.  For filling, in a medium bowl stir together the mascarpone, powdered sugar, and vanilla.  Stir in the 2 ounces grated chocolate.

4. To assemble,  split the ladyfingers and place one-third of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan.  Brush ladyfinger halves with one-third of the syrup and spread with half of the filling.  Add one-third more ladyfinger halves, and top with one-third of the syrup and the remaining filling.  Top with remaining ladyfinger halves;  brush with remaining syrup.

5. In the chilled mixing bowl combine whipping cream and liqueur.  Beat with the chilled beaters on medium speed until soft peaks form.  spread whipped cream over top cake layer; sprinkle with the 1/2 ounce grated chocolate.  Cover and chill at least 4 hours before serving.  To serve, cut into squares;  use a spatula to remove cake from pan.

Hot Milk Cake

Warm 1 cup of milk and 1 stick of butter- reserve

Beat 4 eggs with 2 cups of sugar

Mix 2 cups of flour, a pinch of salt, and 2 tsp. of baking powder add into the eggs and sugar, 2 t vanilla mix well then add warm milk mixture

Pour mixture into 2 9 in. round baking pans that are greased and floured

Bake at 400 for 25-30 minutes

This is most versatile cake recipe I know of. My mom always made this topped with melted butter and cinnamon/sugar. You can add frosting, strawberries and whip cream. I made this for my Mom's birthday as a Boston creme cake. I added a layer of vanilla pudding in between the cakes and topped with chocolate icing.

Freezer Peach Pie Filling

2 1/2 cups sliced peaches
3/4 cup white sugar
1 tablespoon cornstarch
1 tablespoon MINUTE Tapioca
1 dash Dash of nutmeg


1. Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
2. Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.

This was SO GOOD! Andy and I ate almost the entire pie. I only froze two "pies" because I wasn't sure how the recipe would turn out. Now I wish I would have done more. It was the fastest pie I ever made. This is a keeper!
I made it with a top and bottom crust. I brushed the top crust with a little milk and then sprinkled it with turbinado sugar (the big crystally sugar).

Chocolate Zucchini Cake

1/2 Cup butter
1 3/4 C sugar
1 tsp Vanilla
2 1/2 C flour
1 tsp soda
1/2 tsp Cinnamon
2 C peeled, shredded zucchini
1/2 C Coconut Oil (melted)
2 Eggs
1/2 Cup sour milk (I use 1/2 cup coconut milk and 1/2 tsp vinegar)
4 Tablespoons cocoa
1/2 tsp baking powder
1/2 tsp

Topping: 1/4 cup or more Choc. Chips, 1/4 chopped nuts, 1/4 cup brown sugar.

Cream margarine and sugar. Add eggs and Vanilla; beat well. Add dry ingredients alternately with sour milk and oil. Mix in zucchini. Spread in a 9x13 inch pan and top with topping.Bake at 325 for 40-45 minutes. Cake is ready to eat when cool.

This cake is so simple and so delicious, I even got a compliment from my mother-in-law the last time I made it, so I know it's a keeper :D

Lemon Surprise Pie

1 c. sugar
3 T cornstarch
1/4 c butter
1 T grated lemon rind
1/4 c. lemon juice
3 unbeaten egg yolks
1 c. milk
1 c. sour cream

Combine sugar and cornstarch in a saucepan. Add butter, lemon rind, lemon juice, and egg yolks. Stir in milk. Cook over medium heat, stirring until thick; cool. Fold in sour cream. Spoon into 9" baked pie shell (or graham cracker crust). Chill at least 2 hours. Top with 1 packege of prepared Dream Whip or Cool Whip.

*I tried this recipe to use up the egg yolks from the waffles. We inhaled the pie before I could take a picture. =D