This is typical of Grandma McQuown's recipes. She just assumed you knew
what to do with the ingredients

Rhubarb Pie

4 cups rhubarb
4 Tbs. flour
1-1/2 c. sugar
1/2 tsp. salt
1 Tbs. melted butter

Makes a 9 inch pie

Jill

In article >,
"jmcquown" > wrote:

> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie
>
> 4 cups rhubarb
> 4 Tbs. flour
> 1-1/2 c. sugar
> 1/2 tsp. salt
> 1 Tbs. melted butter
>
> Makes a 9 inch pie
>
> Jill

How fun. :-) Thanks!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mon 23 Feb 2009 05:38:27a, jmcquown told us...

> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie
>
> 4 cups rhubarb
> 4 Tbs. flour
> 1-1/2 c. sugar
> 1/2 tsp. salt
> 1 Tbs. melted butter
>
> Makes a 9 inch pie
>
> Jill

Your grandmother, like any competent baker, *would* know what to do with
the ingredients. Lots of times I just jot down the ingredients of a recipe
that someone mentions. Putting it togther is logic and experience unless
it's an extremely complicated recipe. :-)

I love rhubarb pie!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.250...
> On Mon 23 Feb 2009 05:38:27a, jmcquown told us...
>
>> This is typical of Grandma McQuown's recipes. She just assumed you knew
>> what to do with the ingredients
>>
>> Rhubarb Pie
>>
>> 4 cups rhubarb
>> 4 Tbs. flour
>> 1-1/2 c. sugar
>> 1/2 tsp. salt
>> 1 Tbs. melted butter
>>
>> Makes a 9 inch pie
>>
>> Jill
>
> Your grandmother, like any competent baker, *would* know what to do with
> the ingredients. Lots of times I just jot down the ingredients of a
> recipe
> that someone mentions. Putting it togther is logic and experience unless
> it's an extremely complicated recipe. :-)
>
> I love rhubarb pie!
>
> --
> Wayne Boatwright
>

True enough! I'm definitely not a baker, although I've made homemade bread
using her recipe (not for years!). Notice she assumed you've already
prepared and rolled out a pie crust

Jill

jmcquown said...

> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie


Geez... another food I have yet to try!

Andy

On Mon 23 Feb 2009 06:02:01a, jmcquown told us...

> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Mon 23 Feb 2009 05:38:27a, jmcquown told us...
>>
>>> This is typical of Grandma McQuown's recipes. She just assumed you
>>> knew what to do with the ingredients
>>>
>>> Rhubarb Pie
>>>
>>> 4 cups rhubarb
>>> 4 Tbs. flour
>>> 1-1/2 c. sugar
>>> 1/2 tsp. salt
>>> 1 Tbs. melted butter
>>>
>>> Makes a 9 inch pie
>>>
>>> Jill
>>
>> Your grandmother, like any competent baker, *would* know what to do
>> with the ingredients. Lots of times I just jot down the ingredients of
>> a recipe that someone mentions. Putting it togther is logic and
>> experience unless it's an extremely complicated recipe. :-)
>>
>> I love rhubarb pie!
>>
>> --
>> Wayne Boatwright
>>
>
> True enough! I'm definitely not a baker, although I've made homemade
> bread using her recipe (not for years!). Notice she assumed you've
> already prepared and rolled out a pie crust
>
> Jill
>

That would be the same assumption that both my grandmothers and my mother
would have made. I think their logic was, if it's a pie it has a crust, so
make one. :-)

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

jmcquown said...

> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie
>
> 4 cups rhubarb
> 4 Tbs. flour
> 1-1/2 c. sugar
> 1/2 tsp. salt
> 1 Tbs. melted butter
>
> Makes a 9 inch pie
>
> Jill


Jill,

I called up my ACME supermarket and spoke to the bakery staff and asked if
they had any rhubarb pie.

Joanne said "yes, we have strawberry rhubarb pies." I thanked her. Next I
browsed around the web and there are a variety of different rhubarb pies.

I'm lost. What to do???

Best,

Andy

On Mon, 23 Feb 2009 09:11:20 -0600, Andy > wrote:

>I called up my ACME supermarket and spoke to the bakery staff and asked if
>they had any rhubarb pie.
>
>Joanne said "yes, we have strawberry rhubarb pies." I thanked her. Next I
>browsed around the web and there are a variety of different rhubarb pies.
>
>I'm lost. What to do???

Bake a couple of them. Bake Grandma McQuown's, and my mom's (the
strawberries are optional):

* 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.

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress said...

> On Mon, 23 Feb 2009 09:11:20 -0600, Andy > wrote:
>
>>I called up my ACME supermarket and spoke to the bakery staff and asked
if
>>they had any rhubarb pie.
>>
>>Joanne said "yes, we have strawberry rhubarb pies." I thanked her. Next I
>>browsed around the web and there are a variety of different rhubarb pies.
>>
>>I'm lost. What to do???
>
> Bake a couple of them. Bake Grandma McQuown's, and my mom's (the
> strawberries are optional):


Damsel,

I can bake like I can tread water!!!

I'd first like to try a rhubarb pie.

Best,

Andy

On Mon, 23 Feb 2009 09:39:36 -0600, Andy > wrote:

>I can bake like I can tread water!!!
>
>I'd first like to try a rhubarb pie.

That's why Pillsbury makes those nifty, premade pie crusts. If that's
still too intimidating, make the filling as a sauce, on the stovetop.
I've done that with mom's recipe. Made with Splenda, it's pretty
low-carb. Made with sugar, it's great over ice cream. Heehee!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

jmcquown wrote:
> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie
>
> 4 cups rhubarb
> 4 Tbs. flour
> 1-1/2 c. sugar
> 1/2 tsp. salt
> 1 Tbs. melted butter
>
> Makes a 9 inch pie
>
> Jill
>
>


That's pretty close to my grandmother-in-law's
recipe but hers also adds an egg or two which has
the dual property of thickening some of the released
juice and keeping the sugar well distributed.

gloria p

On Mon, 23 Feb 2009 07:38:27 -0500, "jmcquown" >
wrote:

>She just assumed you knew
>what to do with the ingredients

You didn't?

On Mon, 23 Feb 2009 08:02:01 -0500, "jmcquown" >
wrote:

>Notice she assumed you've already
>prepared and rolled out a pie crust

Isn't that the basic premise for a "pie"....??

There was never a recipe for pastry, bread, biscuits, pancakes, peanut
butter cookies....You just made them. What more, they made
outstanding product without 75 non essential kitchen gadgets.

Andy wrote:

>
> Jill,
>
> I called up my ACME supermarket and spoke to the bakery staff and asked if
> they had any rhubarb pie.
>
> Joanne said "yes, we have strawberry rhubarb pies." I thanked her. Next I
> browsed around the web and there are a variety of different rhubarb pies.
>
> I'm lost. What to do???
>


Try them one at a time till you find one you love. (Try mine!)

BTW, there's a long-term confusion over the term "strawberry-rhubarb".
There are different varieties of rhubarb, some with green stalks,
some with very red stalks. The latter are often known as "strawberry
rhubarb". The confusion comes when people (you know who you are) mix
strawberries with rhubarb in their pies, so you can never tell whether
you are getting straight rhubarb or a mix.

gloria p

On Mon 23 Feb 2009 02:18:49p, Gloria P told us...

> jmcquown wrote:
>> This is typical of Grandma McQuown's recipes. She just assumed you knew
>> what to do with the ingredients
>>
>> Rhubarb Pie
>>
>> 4 cups rhubarb
>> 4 Tbs. flour
>> 1-1/2 c. sugar
>> 1/2 tsp. salt
>> 1 Tbs. melted butter
>>
>> Makes a 9 inch pie
>>
>> Jill
>>
>>
>
>
> That's pretty close to my grandmother-in-law's
> recipe but hers also adds an egg or two which has
> the dual property of thickening some of the released
> juice and keeping the sugar well distributed.
>
> gloria p
>

AKA Rhubarb Custard Pie.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> On Mon 23 Feb 2009 06:02:01a, jmcquown told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Mon 23 Feb 2009 05:38:27a, jmcquown told us...
>>>
>>>> This is typical of Grandma McQuown's recipes. She just assumed you
>>>> knew what to do with the ingredients
>>>>
>>>> Rhubarb Pie
>>>>
>>>> 4 cups rhubarb
>>>> 4 Tbs. flour
>>>> 1-1/2 c. sugar
>>>> 1/2 tsp. salt
>>>> 1 Tbs. melted butter
>>>>
>>>> Makes a 9 inch pie
>>>>
>>>> Jill
>>>
>>> Your grandmother, like any competent baker, *would* know what to do
>>> with the ingredients. Lots of times I just jot down the ingredients of
>>> a recipe that someone mentions. Putting it togther is logic and
>>> experience unless it's an extremely complicated recipe. :-)
>>>
>>> I love rhubarb pie!
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>> True enough! I'm definitely not a baker, although I've made homemade
>> bread using her recipe (not for years!). Notice she assumed you've
>> already prepared and rolled out a pie crust
>>
>> Jill
>>
>
> That would be the same assumption that both my grandmothers and my mother
> would have made. I think their logic was, if it's a pie it has a crust,
> so
> make one. :-)
>
> --
> Wayne Boatwright
>
> "One man's meat is another man's poison"
> - Oswald Dykes, English writer, 1709.

My grandmother -- who made great cakes and pies, including rhubarb -- was
even less precise than that. She would say to add "a handful of this," "a
pinch of that," etc.

MaryL

Andy wrote:
> jmcquown said...
>
>> This is typical of Grandma McQuown's recipes. She just assumed you knew
>> what to do with the ingredients
>>
>> Rhubarb Pie
>
>
> Geez... another food I have yet to try!
>
> Andy

Oh my! Well, you would probably either love it or hate it.

--
Jean B.

jmcquown wrote:
> This is typical of Grandma McQuown's recipes. She just assumed you knew
> what to do with the ingredients
>
> Rhubarb Pie
>
> 4 cups rhubarb
> 4 Tbs. flour
> 1-1/2 c. sugar
> 1/2 tsp. salt
> 1 Tbs. melted butter
>
> Makes a 9 inch pie
>
> Jill
>
>
Well, my (mumble) strawberry-rhubarb pie contains flour, soooo...
Jean B.

--
Jean B.

Jean B. said...

> Andy wrote:
>> jmcquown said...
>>
>>> This is typical of Grandma McQuown's recipes. She just assumed you
knew
>>> what to do with the ingredients
>>>
>>> Rhubarb Pie
>>
>>
>> Geez... another food I have yet to try!
>>
>> Andy
>
> Oh my! Well, you would probably either love it or hate it.


Jean B,

Well, I might probably love or hate elephant soup, too!

Must try. <G>

Best,

Andy

"MaryL" -OUT-THE-LITTER> wrote in message
. ..
>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Mon 23 Feb 2009 06:02:01a, jmcquown told us...
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Mon 23 Feb 2009 05:38:27a, jmcquown told us...
>>>>
>>>>> This is typical of Grandma McQuown's recipes. She just assumed you
>>>>> knew what to do with the ingredients
>>>>>
>>>>> Rhubarb Pie
>>>>>
>>>>> 4 cups rhubarb
>>>>> 4 Tbs. flour
>>>>> 1-1/2 c. sugar
>>>>> 1/2 tsp. salt
>>>>> 1 Tbs. melted butter
>>>>>
>>>>> Makes a 9 inch pie
>>>>>
>>>>> Jill
>>>>
>>>> Your grandmother, like any competent baker, *would* know what to do
>>>> with the ingredients. Lots of times I just jot down the ingredients of
>>>> a recipe that someone mentions. Putting it togther is logic and
>>>> experience unless it's an extremely complicated recipe. :-)
>>>>
>>>> I love rhubarb pie!
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>>
>>> True enough! I'm definitely not a baker, although I've made homemade
>>> bread using her recipe (not for years!). Notice she assumed you've
>>> already prepared and rolled out a pie crust
>>>
>>> Jill
>>>
>>
>> That would be the same assumption that both my grandmothers and my mother
>> would have made. I think their logic was, if it's a pie it has a crust,
>> so
>> make one. :-)
>>
>> --
>> Wayne Boatwright
>>
>
> My grandmother -- who made great cakes and pies, including rhubarb -- was
> even less precise than that. She would say to add "a handful of this," "a
> pinch of that," etc.
>
> MaryL

Yep! I already had a couple of recipes from her (most noteably her date-nut
coconut candy) that were like that. "Butter the size of a walnut" She
never used a candy thermometer but she knew just when it had reached the
"soft ball" stage.

Jill

"Mr. Bill" > wrote in message
...
> On Mon, 23 Feb 2009 07:38:27 -0500, "jmcquown" >
> wrote:
>
>>She just assumed you knew
>>what to do with the ingredients
>
> You didn't?
>
>

I didn't try. I don't bake pies

Jill

Andy wrote:
> Jean B. said...
>
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> This is typical of Grandma McQuown's recipes. She just assumed you
> knew
>>>> what to do with the ingredients
>>>>
>>>> Rhubarb Pie
>>>
>>> Geez... another food I have yet to try!
>>>
>>> Andy
>> Oh my! Well, you would probably either love it or hate it.
>
>
> Jean B,
>
> Well, I might probably love or hate elephant soup, too!


It's definitely worth trying, but either bake it yourself or get a good
one. As a rule, commercially made pies suck big time. But rhubarb does
seem to be one of those things, like lamb, that people love or hate.
Personally, I love it. My wife hates it.

"Jean B." > wrote in
:

> jmcquown wrote:
>> This is typical of Grandma McQuown's recipes. She just assumed you
>> knew what to do with the ingredients
>>
>> Rhubarb Pie
>>
>> 4 cups rhubarb
>> 4 Tbs. flour
>> 1-1/2 c. sugar
>> 1/2 tsp. salt
>> 1 Tbs. melted butter
>>
>> Makes a 9 inch pie
>>
>> Jill
>>
>>
> Well, my (mumble) strawberry-rhubarb pie contains flour, soooo...
> Jean B.
>

mine has tapioca in it. I like how that thickens better than flour for
some things. Arrowroot would also work just fine.

--

The beet goes on -Alan

On Mon, 23 Feb 2009 17:26:51 -0500, Mr. Bill wrote:

> On Mon, 23 Feb 2009 08:02:01 -0500, "jmcquown" >
> wrote:
>
>>Notice she assumed you've already
>>prepared and rolled out a pie crust
>
> Isn't that the basic premise for a "pie"....??
>
> There was never a recipe for pastry, bread, biscuits, pancakes, peanut
> butter cookies....You just made them. What more, they made
> outstanding product without 75 non essential kitchen gadgets.

ah, if only we could go back to those sweet bygone days... of course, most
men wouldn't be caught dead in the kitchen then, but *c'est la guerre*.

blake

On Mon, 23 Feb 2009 20:45:06 -0600, MaryL wrote:

> "Wayne Boatwright" > wrote in message
> 5.247...
>>
>> That would be the same assumption that both my grandmothers and my mother
>> would have made. I think their logic was, if it's a pie it has a crust,
>> so
>> make one. :-)
>>
>> --
>> Wayne Boatwright
>>
> My grandmother -- who made great cakes and pies, including rhubarb -- was
> even less precise than that. She would say to add "a handful of this," "a
> pinch of that," etc.
>
> MaryL

forgive me if i repost one of my favorite stories:

someone was transcribing their mother's recipes, a woman who didn't
measure.

'then add a little water...'

'mom, *how much* water?'

she looks thoughtful for a moment, and then says 'about a mouthful.'

your pal,
blake

blake murphy wrote:

> On Mon, 23 Feb 2009 20:45:06 -0600, MaryL wrote:
>
>
>>"Wayne Boatwright" > wrote in message
. 185.247...
>>
>>>That would be the same assumption that both my grandmothers and my mother
>>>would have made. I think their logic was, if it's a pie it has a crust,
>>>so
>>>make one. :-)
>>>
>>>--
>>>Wayne Boatwright
>>>
>>
>>My grandmother -- who made great cakes and pies, including rhubarb -- was
>>even less precise than that. She would say to add "a handful of this," "a
>>pinch of that," etc.
>>
>>MaryL
>
>
> forgive me if i repost one of my favorite stories:
>
> someone was transcribing their mother's recipes, a woman who didn't
> measure.
>
> 'then add a little water...'
>
> 'mom, *how much* water?'
>
> she looks thoughtful for a moment, and then says 'about a mouthful.'
>
> your pal,
> blake

Blech!

My son is not good about remembering exact quantities but that's okay
because I'm not good about using them. I use the palm of my hand to
measure salt, pepper and spices. I measure whatever it is out in my
hand then pour it into his hand, showing him how to cup his palm so he
can see and feel what that measure is like - his paw is broader than
mine so just seeing me do it isn't enough. He also knows to sniff dried
herbs and spices for freshness, and up the quantity if they are losing
potency.

"Andy" > wrote in message ...
> Jean B. said...
>
>> Andy wrote:
>>> jmcquown said...
>>>
>>>> This is typical of Grandma McQuown's recipes. She just assumed you
> knew
>>>> what to do with the ingredients
>>>>
>>>> Rhubarb Pie
>>>
>>>
>>> Geez... another food I have yet to try!
>>>
>>> Andy
>>
>> Oh my! Well, you would probably either love it or hate it.
>
>
> Jean B,
>
> Well, I might probably love or hate elephant soup, too!
>
> Must try. <G>
>
> Best,
>
> Andy

I used to love rhubarb pie (made by my grandmother) and rhubarb as a side
dish (made by my mother). We had a little rhubarb "patch," so it was always
available. For those who don't know, it has a "tart" quality--and that's
even after *lots* of sugar has been added. So, that means I no longer eat
it. (

MaryL

On Wed, 25 Feb 2009 14:53:40 -0600, Kathleen wrote:

> blake murphy wrote:
>
>>
>> forgive me if i repost one of my favorite stories:
>>
>> someone was transcribing their mother's recipes, a woman who didn't
>> measure.
>>
>> 'then add a little water...'
>>
>> 'mom, *how much* water?'
>>
>> she looks thoughtful for a moment, and then says 'about a mouthful.'
>>
>> your pal,
>> blake
>
> Blech!
>
> My son is not good about remembering exact quantities but that's okay
> because I'm not good about using them. I use the palm of my hand to
> measure salt, pepper and spices. I measure whatever it is out in my
> hand then pour it into his hand, showing him how to cup his palm so he
> can see and feel what that measure is like - his paw is broader than
> mine so just seeing me do it isn't enough. He also knows to sniff dried
> herbs and spices for freshness, and up the quantity if they are losing
> potency.

i measure most stuff, but do the hand thing for some spices. garlic and
ginger i just eyeball the pieces before chopping/shredding.

your pal,
blake

MaryL wrote:
> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
> side dish (made by my mother). We had a little rhubarb "patch," so
> it was always available. For those who don't know, it has a "tart"
> quality--and that's even after *lots* of sugar has been added. So,
> that means I no longer eat it. (

When we were wee, we used to have a stick of rhubarb and a bag of sugar in
which to dip it <munch, munch>

blake murphy wrote:
>
> i measure most stuff, but do the hand thing for some spices. garlic
> and ginger i just eyeball the pieces before chopping/shredding.

I just use a head of garlic, no need to measure that)

I slice off the root bit at the bottom and they seperate easily and it is
very easy to smack the cloves hard and the skin falls off We love fresh
garlic and a clove or two is not enough

Ophelia said...

> When we were wee, we used to have a stick of rhubarb and a bag of sugar in
> which to dip it <munch, munch>


Ophelia,

> When we were wee, we,

LOL! Why can't I speak like that?!! <VBG>

Best,

Andy

"Ophelia" > wrote in message
...
> MaryL wrote:
>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>> side dish (made by my mother). We had a little rhubarb "patch," so
>> it was always available. For those who don't know, it has a "tart"
>> quality--and that's even after *lots* of sugar has been added. So,
>> that means I no longer eat it. (
>
> When we were wee, we used to have a stick of rhubarb and a bag of sugar in
> which to dip it <munch, munch>
>
My grandma would give us sugar in a square of wax paper and we would sit
out by the garden in her big wooden lawn chairs munching away.. These days
I rarely make rhubarb recipes because of type two diabetes. .......Sharon

biig wrote:
> "Ophelia" > wrote in message
> ...
>> MaryL wrote:
>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>> it was always available. For those who don't know, it has a "tart"
>>> quality--and that's even after *lots* of sugar has been added. So,
>>> that means I no longer eat it. (
>> When we were wee, we used to have a stick of rhubarb and a bag of sugar in
>> which to dip it <munch, munch>
>>
> My grandma would give us sugar in a square of wax paper and we would sit
> out by the garden in her big wooden lawn chairs munching away.. These days
> I rarely make rhubarb recipes because of type two diabetes. .......Sharon
>
>
Well, you CAN use artificial sweeteners instead of sugar. The
trick, IMO, is to use more than one type of AS, because you need
the synergistic effect. Using sucralose, for example, produces a
rather flat-tasting end product.

--
Jean B.

"Jean B." > wrote in message
...
> biig wrote:
>> "Ophelia" > wrote in message
>> ...
>>> MaryL wrote:
>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>> it was always available. For those who don't know, it has a "tart"
>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>> that means I no longer eat it. (
>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>> in which to dip it <munch, munch>
>>>
>> My grandma would give us sugar in a square of wax paper and we would
>> sit out by the garden in her big wooden lawn chairs munching away..
>> These days I rarely make rhubarb recipes because of type two diabetes.
>> .......Sharon
> Well, you CAN use artificial sweeteners instead of sugar. The trick, IMO,
> is to use more than one type of AS, because you need the synergistic
> effect. Using sucralose, for example, produces a rather flat-tasting end
> product.
>
> --
I never thought of using more than one kind. I have brown sugar twin
and splenda, and rhubarb in my freezer. The only problem is the
crust...which I love when I make a fruit pie....Sharon

biig wrote:
> "Jean B." > wrote in message
> ...
>> biig wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> MaryL wrote:
>>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>>> it was always available. For those who don't know, it has a "tart"
>>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>>> that means I no longer eat it. (
>>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>>> in which to dip it <munch, munch>
>>>>
>>> My grandma would give us sugar in a square of wax paper and we would
>>> sit out by the garden in her big wooden lawn chairs munching away..
>>> These days I rarely make rhubarb recipes because of type two diabetes.
>>> .......Sharon
>> Well, you CAN use artificial sweeteners instead of sugar. The trick, IMO,
>> is to use more than one type of AS, because you need the synergistic
>> effect. Using sucralose, for example, produces a rather flat-tasting end
>> product.
>>
>> --
> I never thought of using more than one kind. I have brown sugar twin
> and splenda, and rhubarb in my freezer. The only problem is the
> crust...which I love when I make a fruit pie....Sharon
>
>
People do use some of the new flour blends (e.g, Carbalose flour
or Carbquik) to make crusts now. The ones I've tried don't taste
wonderful though, and I don't think the other crust materials
would provide adequate camouflage....

--
Jean B.

blake murphy wrote:
> On Mon, 23 Feb 2009 17:26:51 -0500, Mr. Bill wrote:
>
>
>> On Mon, 23 Feb 2009 08:02:01 -0500, "jmcquown" >
>> wrote:
>>
>>
>>> Notice she assumed you've already
>>> prepared and rolled out a pie crust
>>>
>> Isn't that the basic premise for a "pie"....??
>>
>> There was never a recipe for pastry, bread, biscuits, pancakes, peanut
>> butter cookies....You just made them. What more, they made
>> outstanding product without 75 non essential kitchen gadgets.
>>
>
> ah, if only we could go back to those sweet bygone days... of course, most
> men wouldn't be caught dead in the kitchen then, but *c'est la guerre*.
>
> blake
>

After my father died, my mother remarried. He was only 25 yrs old, so
he was a lot younger than Mom. He was the first man I ever saw
cooking. He said he learned to cook in college, but we later found out
he learned how to cook in "the big house". The marriage lasted 6
months, then it was annulled. He made the best pancakes, though.


Becca

"Jean B." > wrote in message
...
> biig wrote:
>> "Ophelia" > wrote in message
>> ...
>>> MaryL wrote:
>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>> it was always available. For those who don't know, it has a "tart"
>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>> that means I no longer eat it. (
>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>> in which to dip it <munch, munch>
>>>
>> My grandma would give us sugar in a square of wax paper and we would
>> sit out by the garden in her big wooden lawn chairs munching away..
>> These days I rarely make rhubarb recipes because of type two diabetes.
>> .......Sharon
> Well, you CAN use artificial sweeteners instead of sugar. The trick, IMO,
> is to use more than one type of AS, because you need the synergistic
> effect. Using sucralose, for example, produces a rather flat-tasting end
> product.
>
> --
> Jean B.

I also have diabetes, but sugar isn't the only culprit. Sugar is a carb,
and I have learned to eliminate most of the so-called "bad" carbs (but I am
definitely not low-carb because I eat lots of fresh fruit and veggies). I
don't even add artificial sweetener, so the way I eat would probably not
satisfy most people. However, it brought my diabetes under control. I have
eaten this way for five years, and I have not needed to take any diabetes
medication since March 2005.

MaryL

"MaryL" -OUT-THE-LITTER> wrote in message
...
>
> "Jean B." > wrote in message
> ...
>> biig wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> MaryL wrote:
>>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>>> it was always available. For those who don't know, it has a "tart"
>>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>>> that means I no longer eat it. (
>>>> When we were wee, we used to have a stick of rhubarb and a bag of sugar
>>>> in which to dip it <munch, munch>
>>>>
>>> My grandma would give us sugar in a square of wax paper and we would
>>> sit out by the garden in her big wooden lawn chairs munching away..
>>> These days I rarely make rhubarb recipes because of type two diabetes.
>>> .......Sharon
>> Well, you CAN use artificial sweeteners instead of sugar. The trick,
>> IMO, is to use more than one type of AS, because you need the synergistic
>> effect. Using sucralose, for example, produces a rather flat-tasting end
>> product.
>>
>> --
>> Jean B.
>
> I also have diabetes, but sugar isn't the only culprit. Sugar is a carb,
> and I have learned to eliminate most of the so-called "bad" carbs (but I
> am definitely not low-carb because I eat lots of fresh fruit and veggies).
> I don't even add artificial sweetener, so the way I eat would probably not
> satisfy most people. However, it brought my diabetes under control. I
> have eaten this way for five years, and I have not needed to take any
> diabetes medication since March 2005.
>
> MaryL
Fruit spikes my bg and I watch my starch carbs closely. Veggies are my
best choice. I don't use sugar at all, but once in a while crave pie.... On
my diet sheet, rhubarb is listed as a vegetable...lol...My dil grows rhubarb
and brings me some each season. I have several lbs. in my freezer, and some
frozen puff pastry. Does anyone know how that compares carbs to carbs with
regular pie pastry? I have a recipe for baked rhubarb that I can handle in
small quantities.......Sharon

MaryL wrote:
>
> "Jean B." > wrote in message
> ...
>> biig wrote:
>>> "Ophelia" > wrote in message
>>> ...
>>>> MaryL wrote:
>>>>> I used to love rhubarb pie (made by my grandmother) and rhubarb as a
>>>>> side dish (made by my mother). We had a little rhubarb "patch," so
>>>>> it was always available. For those who don't know, it has a "tart"
>>>>> quality--and that's even after *lots* of sugar has been added. So,
>>>>> that means I no longer eat it. (
>>>> When we were wee, we used to have a stick of rhubarb and a bag of
>>>> sugar in which to dip it <munch, munch>
>>>>
>>> My grandma would give us sugar in a square of wax paper and we
>>> would sit out by the garden in her big wooden lawn chairs munching
>>> away.. These days I rarely make rhubarb recipes because of type two
>>> diabetes. .......Sharon
>> Well, you CAN use artificial sweeteners instead of sugar. The trick,
>> IMO, is to use more than one type of AS, because you need the
>> synergistic effect. Using sucralose, for example, produces a rather
>> flat-tasting end product.
>>
>> --
>> Jean B.
>
> I also have diabetes, but sugar isn't the only culprit. Sugar is a
> carb, and I have learned to eliminate most of the so-called "bad" carbs
> (but I am definitely not low-carb because I eat lots of fresh fruit and
> veggies). I don't even add artificial sweetener, so the way I eat would
> probably not satisfy most people. However, it brought my diabetes under
> control. I have eaten this way for five years, and I have not needed to
> take any diabetes medication since March 2005.
>
> MaryL

Of course, sugar isn't the only culprit. In fact, I am
interested and dismayed to see what appears to be that assumption
in books aimed at diabetics (as vs. those aimed at LCers).

--
Jean B.

On Fri, 27 Feb 2009 19:53:50 -0600, Becca wrote:

> blake murphy wrote:
>> On Mon, 23 Feb 2009 17:26:51 -0500, Mr. Bill wrote:
>>
>>
>>> On Mon, 23 Feb 2009 08:02:01 -0500, "jmcquown" >
>>> wrote:
>>>
>>>
>>>> Notice she assumed you've already
>>>> prepared and rolled out a pie crust
>>>>
>>> Isn't that the basic premise for a "pie"....??
>>>
>>> There was never a recipe for pastry, bread, biscuits, pancakes, peanut
>>> butter cookies....You just made them. What more, they made
>>> outstanding product without 75 non essential kitchen gadgets.
>>>
>>
>> ah, if only we could go back to those sweet bygone days... of course, most
>> men wouldn't be caught dead in the kitchen then, but *c'est la guerre*.
>>
>> blake
>>
>
> After my father died, my mother remarried. He was only 25 yrs old, so
> he was a lot younger than Mom. He was the first man I ever saw
> cooking. He said he learned to cook in college, but we later found out
> he learned how to cook in "the big house". The marriage lasted 6
> months, then it was annulled. He made the best pancakes, though.
>
> Becca

my dad is a pretty good cook, but i never thought to ask him where and when
he started (i'm pretty certain it wasn't jail). i'll have to ask the next
time i talk to him.

your pal,
blake