any recipies

wrote:
> any recipies

Grandma Puester's Rhubarb Pie

Crust:


2/3 c. shortening
2 c. flour
½ tsp. salt
4-6 Tbsp. Ice water
Cut flour and salt into shortening till it resembles coarse
corn
meal. Add water a few spoonsful at a time until the mixture clumps
together. (If dough is too crumbly, add a little more water or it
will break apart as you roll it out. Separate the dough in half, pat
it into two flattened rounds, place in sandwich bags or between
plastic wrap, chill for ½ hour or longer. Handle as little as possible

for the flakiest crust. Roll out as usual, place bottom crust in a 9
or 10 inch pie pan.


Filling:


4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
3 Tbsp. Flour
2 eggs.
1 ½ c. sugar
(you can add a little almond extract if you like the flavor.)


Beat eggs, toss together with rhubarb, mix well. Stir flour into
sugar, add to rhubarb mixture, stir to coat rhubarb well. Pour into
pie shell, cover with top crust. Cut a few slits in the middle of the
top crust. Place a cookie sheet under the pie in the oven or on the
shelf below if you want to save yourself a messy oven cleanup later.


Bake at 425 degrees 10 minutes. Reduce heat to 350 degrees, bake ~45
minutes longer till browned and bubbling.

sf wrote:
> On 28 Oct 2006 02:14:53 -0700, "
> > wrote:
>
>> Filling:
>>
>>
>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>> 3 Tbsp. Flour
>> 2 eggs.
>> 1 ½ c. sugar
>> (you can add a little almond extract if you like the flavor.)
>
>
> Eggs? That's different. My grandmother just added sugar.

My mom added tapioca and sugar, IIRC, but no eggs.

kili

--
http://www.caringbridge.org/view/kilikini

On 27 Oct 2006 23:24:49 -0700, wrote:

>any recipies

Here's my mom's:

* Exported from MasterCook *

Sour Cream Rhubarb Pie

Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:00
Categories : Family Recipes Pies/Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rhubarb to fill 9" pie pan -- 1/4" pieces
1 cup sour cream
1 cup sugar
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 cups strawberries -- unsweetened

Fill 9-inch pie crust with rhubarb (and strawberries if desired).
Combine remaining ingredients and pour over fruit.
Bake 40-50 minutes; top with Meringue, and bake for additional 10
minutes.


- - - - - - - - - - - - - - - - -

NOTES : This will make a 10-inch pie, if the rhubarb is cut fine.



* Exported from MasterCook *

Meringue

Recipe By :Heloise
Serving Size : 0 Preparation Time :0:00
Categories : Pies/Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 egg whites -- at room temperature
1/4 teaspoon cream of tartar
1 dash salt
9 tablespoons sugar -- level tablespoons

Note: 3 eggs is the minimum per pie. If using more, increase sugar
by three level tablespoons per additional egg.

Beat eggs until stiff (but not dry). Sprinkle cream of tartar and a
dash of salt over whites, and beat lightly.

Slowly add sugar, beating constantly.

Test meringue to make sure that all sugar is dissolved, by rubbing a
little between your fingers or between the tip of your tongue and the
roof of your mouth. If there is any graininess, continue beating
until meringueis completely smooth.

Cover pie filling with meringue, being sure that meringue touches the
edges of the crust all the way around. This will prevent shrinking.

Place pie on the middle shelf of a 350F oven, and bake for 12-15
minutes, or until nearly as brown as you want. Then, turn the oven
off andopen the door slightly so the pie will cool slowly.

Immediately cut the meringue as soon as pie is removed from oven. Dip
a thin knife in hot water and cut through just the meringue, not the
pie, cutting it into serving sized pieces.


- - - - - - - - - - - - - - - - -

kilikini wrote:
> sf wrote:
>> On 28 Oct 2006 02:14:53 -0700, "
>> > wrote:
>>
>>> Filling:
>>>
>>>
>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>> 3 Tbsp. Flour
>>> 2 eggs.
>>> 1 ½ c. sugar
>>> (you can add a little almond extract if you like the flavor.)
>>
>> Eggs? That's different. My grandmother just added sugar.
>
> My mom added tapioca and sugar, IIRC, but no eggs.
>
> kili
>


Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
just thickens the juice a bit.

gloria p

Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking

>
> * Exported from MasterCook *
>
> Sour Cream Rhubarb Pie
>
> Recipe By :Carol Peterson
> Serving Size : 8 Preparation Time :0:00
> Categories : Family Recipes Pies/Pastries
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> rhubarb to fill 9" pie pan -- 1/4" pieces
> 1 cup sour cream
> 1 cup sugar
> 1 large egg
> 2 egg yolks
> 2 tablespoons flour
> 1/4 teaspoon cinnamon
> 1/4 teaspoon allspice
> 1/2 teaspoon nutmeg
> 2 cups strawberries -- unsweetened
>
> Fill 9-inch pie crust with rhubarb (and strawberries if desired).
> Combine remaining ingredients and pour over fruit.
> Bake 40-50 minutes; top with Meringue, and bake for additional 10
> minutes.
>
>
> - - - - - - - - - - - - - - - - -
>

So we're talking 4 cups rhubarb or so...but bake at what temp?

On Sat, 28 Oct 2006 21:02:21 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>
>>
>> * Exported from MasterCook *
>>
>> Sour Cream Rhubarb Pie
>>
>> Fill 9-inch pie crust with rhubarb (and strawberries if desired).
>> Combine remaining ingredients and pour over fruit.
>> Bake 40-50 minutes; top with Meringue, and bake for additional 10
>> minutes.
>
>So we're talking 4 cups rhubarb or so...but bake at what temp?

Shoot! I don't know! I make rhubarb sauce using this recipe, but
have never made the pie, because I'm scared of meringue. The standard
seems to be 350F. That's where I'd start. Sorry. (

Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking

>
> Shoot! I don't know! I make rhubarb sauce using this recipe, but
> have never made the pie, because I'm scared of meringue. The standard
> seems to be 350F. That's where I'd start. Sorry. (
>

I'm not going to use meringue either (it scares me too!)....Thinking a more
or less a crumb topping... some cinnamon, oatmeal, butter, brown sugar,
graham waffer crumbs kinda dealie. Failing that a lattice top. Or whipped
cream...

Maybe all of those! Yeah that's the Ticket!!!

On Sat, 28 Oct 2006 22:56:14 GMT, Mr Libido Incognito >
wrote:

>I'm not going to use meringue either (it scares me too!)....Thinking a more
>or less a crumb topping... some cinnamon, oatmeal, butter, brown sugar,
>graham waffer crumbs kinda dealie. Failing that a lattice top. Or whipped
>cream...
>
>Maybe all of those! Yeah that's the Ticket!!!

Or you could be a good little diabetic. This is good served hot with
some heavy cream poured over it.


* Exported from MasterCook *

Sour Cream Rhubarb Sauce

Recipe By :Carol Peterson
Serving Size : 8 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- 1/4-inch pieces
1 cup sour cream
1/2 Cup Splenda
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 cups strawberries -- unsweetened, optional

Combine ingredients and cook over low heat until rhubarb is soft.
Divide into 8 portions and eat one of them at a time. <G>

Description:
"8 grams carbohydrates, 2 grams fiber per serving"

- - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 8g Fat (62.9%
calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber;
89mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : Two tablespoons of flour isn't going to kill anyone who's
low-carbing.

Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking

> Or you could be a good little diabetic. This is good served hot with
> some heavy cream poured over it.
>

Curses...Foiled Again!

Damsel in dis Dress wrote:

I make rhubarb sauce using this recipe, but
> have never made the pie, because I'm scared of meringue.


Hah! An Ovomeringuephobe.
There aren't many of you around, ya know.

gloria p

On Sat, 28 Oct 2006 23:14:05 GMT, Puester >
wrote:

>Damsel in dis Dress wrote:
>
> I make rhubarb sauce using this recipe, but
>> have never made the pie, because I'm scared of meringue.
>
>Hah! An Ovomeringuephobe.
>There aren't many of you around, ya know.

I've always considered myself Special. ;D

Oh pshaw, on Sat 28 Oct 2006 04:14:05p, Puester meant to say...

> Damsel in dis Dress wrote:
>
> I make rhubarb sauce using this recipe, but
>> have never made the pie, because I'm scared of meringue.
>
>
> Hah! An Ovomeringuephobe.
> There aren't many of you around, ya know.
>
> gloria p

LOL!

--
Wayne Boatwright
__________________________________________________

Bald: follicularly challenged.

Puester wrote:
> kilikini wrote:
>> sf wrote:
>>> On 28 Oct 2006 02:14:53 -0700, "
>>> > wrote:
>>>
>>>> Filling:
>>>>
>>>>
>>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>>> 3 Tbsp. Flour
>>>> 2 eggs.
>>>> 1 ½ c. sugar
>>>> (you can add a little almond extract if you like the flavor.)
>>>
>>> Eggs? That's different. My grandmother just added sugar.
>>
>> My mom added tapioca and sugar, IIRC, but no eggs.
>>
>> kili
>>
>
> Grandma Puester was my mother-in-law and yes, she used eggs as a
> binder. Rhubarb, even fresh, gives off a lot of liquid when cooked.
> The egg just thickens the juice a bit.
>
> gloria p

I guess tapioca would serve the same sort of purpose.

Jill

Oh pshaw, on Sat 28 Oct 2006 01:33:47p, Puester meant to say...

> kilikini wrote:
>> sf wrote:
>>> On 28 Oct 2006 02:14:53 -0700, "
>>> > wrote:
>>>
>>>> Filling:
>>>>
>>>>
>>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>>> 3 Tbsp. Flour
>>>> 2 eggs.
>>>> 1 ½ c. sugar
>>>> (you can add a little almond extract if you like the flavor.)
>>>
>>> Eggs? That's different. My grandmother just added sugar.
>>
>> My mom added tapioca and sugar, IIRC, but no eggs.
>>
>> kili
>>
>
>
> Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
> Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
> just thickens the juice a bit.
>
> gloria p

I've made it both ways, as a fairly standard fruit filling with tapioca,
and also with egg, which is commonly referred to as a rhubarb "custard"
pie, although it does not usually have milk or cream as an ingredient.

--
Wayne Boatwright
__________________________________________________

Bald: follicularly challenged.

"kilikini" > wrote in message
.. .
> sf wrote:
>> On 28 Oct 2006 02:14:53 -0700, "
>> > wrote:
>>
>>> Filling:
>>>
>>>
>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>> 3 Tbsp. Flour
>>> 2 eggs.
>>> 1 ½ c. sugar
>>> (you can add a little almond extract if you like the flavor.)
>>
>>
>> Eggs? That's different. My grandmother just added sugar.
>
> My mom added tapioca and sugar, IIRC, but no eggs.
>
> kili
>
> --
> http://www.caringbridge.org/view/kilikini
>
>
That's a rhubarb custard pie.

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

"Damsel in dis Dress" > wrote in message
...
> On Sat, 28 Oct 2006 21:02:21 GMT, Mr Libido Incognito >
> wrote:
>
>>Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Sour Cream Rhubarb Pie
>>>
>>> Fill 9-inch pie crust with rhubarb (and strawberries if desired).
>>> Combine remaining ingredients and pour over fruit.
>>> Bake 40-50 minutes; top with Meringue, and bake for additional 10
>>> minutes.
>>
>>So we're talking 4 cups rhubarb or so...but bake at what temp?
>
> Shoot! I don't know! I make rhubarb sauce using this recipe, but
> have never made the pie, because I'm scared of meringue. The standard
> seems to be 350F. That's where I'd start. Sorry. (

Here's one with the temps.

-= Exported from BigOven =-

Custard Rhubarb Pie

Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: PIES

-= Ingredients =-
4 cups Chopped rhubarb
1/4 cup Flour
1/2 cup To 2 cups sugar
3 Eggs
2 teaspoons Soft butter

-= Instructions =-
Mix flour to sugar add to rhubarb. Beat the eggs and mix with butter. Add
to rhubarb. Mix and put in pie shell. Bake at 425F for 10 minutes then
reduce heat to 375F and bake for an additional 1 1/2 hours. Use
unbaked pie shell. From: Tikalme@


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
My Word
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html

On 27 Oct 2006 23:24:49 -0700, wrote:

>any recipies

are you using fresh or frozen?


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On 28 Oct 2006 02:14:53 -0700, "
> wrote:

>Filling:
>
>
>4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>3 Tbsp. Flour
>2 eggs.
>1 ½ c. sugar
>(you can add a little almond extract if you like the flavor.)


Eggs? That's different. My grandmother just added sugar.

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sf wrote:
> On Sat, 28 Oct 2006 20:33:47 GMT, Puester >
> wrote:
>
>> kilikini wrote:
>>> sf wrote:
>>>> On 28 Oct 2006 02:14:53 -0700, "
>>>> > wrote:
>>>>
>>>>> Filling:
>>>>>
>>>>>
>>>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>>>> 3 Tbsp. Flour
>>>>> 2 eggs.
>>>>> 1 ½ c. sugar
>>>>> (you can add a little almond extract if you like the flavor.)
>>>> Eggs? That's different. My grandmother just added sugar.
>>> My mom added tapioca and sugar, IIRC, but no eggs.
>>>
>>> kili
>>>
>>
>> Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
>> Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
>> just thickens the juice a bit.
>>
> Grandma's was *super* juicy.... even when it cooled. Those eggs your
> grandma put in didn't turn into a custard?
>


No, because there is no milk mixed with the egg. The egg thickens some
of the liquid into a very loose gel, but the rhubarb still "weeps"
somewhat after the pie is cut.

gloria p

On Sat, 28 Oct 2006 20:33:47 GMT, Puester >
wrote:

>kilikini wrote:
>> sf wrote:
>>> On 28 Oct 2006 02:14:53 -0700, "
>>> > wrote:
>>>
>>>> Filling:
>>>>
>>>>
>>>> 4-6 cups fresh rhubarb, washed and chopped 1 inch long or smaller.
>>>> 3 Tbsp. Flour
>>>> 2 eggs.
>>>> 1 ½ c. sugar
>>>> (you can add a little almond extract if you like the flavor.)
>>>
>>> Eggs? That's different. My grandmother just added sugar.
>>
>> My mom added tapioca and sugar, IIRC, but no eggs.
>>
>> kili
>>
>
>
>Grandma Puester was my mother-in-law and yes, she used eggs as a binder.
> Rhubarb, even fresh, gives off a lot of liquid when cooked. The egg
>just thickens the juice a bit.
>
Grandma's was *super* juicy.... even when it cooled. Those eggs your
grandma put in didn't turn into a custard?

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On Sat, 28 Oct 2006 19:24:10 -0500, "jmcquown"
> wrote:
>>>
>>
>> Grandma Puester was my mother-in-law and yes, she used eggs as a
>> binder. Rhubarb, even fresh, gives off a lot of liquid when cooked.
>> The egg just thickens the juice a bit.
>>
>> gloria p
>
>I guess tapioca would serve the same sort of purpose.
>
I've tried tapioca in apple pie before, but I still prefer flour.

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On Sat, 28 Oct 2006 22:56:14 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 28 Oct 2006 in rec.food.cooking
>
>>
>> Shoot! I don't know! I make rhubarb sauce using this recipe, but
>> have never made the pie, because I'm scared of meringue. The standard
>> seems to be 350F. That's where I'd start. Sorry. (
>>
>
>I'm not going to use meringue either (it scares me too!)....Thinking a more
>or less a crumb topping... some cinnamon, oatmeal, butter, brown sugar,
>graham waffer crumbs kinda dealie. Failing that a lattice top. Or whipped
>cream...
>
>Maybe all of those! Yeah that's the Ticket!!!

Don't be afraid of meringue, it's easy! I'd cook it at 400° though,
not 350°. I cook it fast and just until browned. That way it's light
and airy... and I don't have to dip my knife into water to cut.

Here's a decent web site that tells you all about the meringue making
process http://whatscookingamerica.net/Eggs/perfectmeringue.htm


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Oh pshaw, on Wed 29 Nov 2006 09:19:40p, meant to say...

> On Wed, 29 Nov 2006 10:05:36 -0600, Alan wrote:
>
>>
>>My Mom used to put eggs in hers, too. And while it got a little
>>custardy in places, it didn't turn to custard. Delicious, though!
>>
> You two are making me think that's not such a bad (yucky) idea after
> all. I need to try it someday.
>
>
>

I'll take a rhubarb "custard" pie anytime over a plain rhubarb pie. As was
said, it's not quite a real custard, but the difference is really nice.

--
Wayne Boatwright
__________________________________________________

All it takes to write a trilogy is complete
ignorance of life and art.

On Wed, 29 Nov 2006 10:05:36 -0600, Alan wrote:

>
>My Mom used to put eggs in hers, too. And while it got a little
>custardy in places, it didn't turn to custard. Delicious, though!
>
You two are making me think that's not such a bad (yucky) idea after
all. I need to try it someday.



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