Apricot Amaretti Crisp

Posted by deliciousonadollar in Desserts and tagged with , , , ,
Apricot-Amaretti Crisp

Apricot-Amaretti Crisp

Fresh apricots are available here where I live.  Their season is so short that I try to get some at least once and do something with them besides eating them out-ot-hand.  They are so sweet and flavorful, that it’s hard for me to not just eat them all up.  The ones that I get are almost as big as a peach and  have the typical apricot color with rosy patches splashed on them. They are firm when ripe, yet juicy when you bite into them.   Soooo Good!

Big, beautiful apricots are the basis for this dessert.

Big, beautiful apricots are the basis for this dessert.

I came across this recipe for a “crisp” using apricots with the topping made from amaretti cookies.  I began to salivate just reading about that combination and knew immediately that I had to make it.  The almond flavor of the cookies is perfect with apricots.  This is a wonderful dessert; not too sweet, with a crunchy topping over the tender juicy apricots.  Serve it with a dollop of whipped cream or a little ice cream.   YUM!  After sampling it I realized it would be equally good using peaches, because almond and peaches are also a great combination.  So if apricots are not available in your area, try this with peaches instead.

APRICOT-AMARETTI CRISP

Yield:  Makes 6 servings

Crush cookies by putting in zip-bag, and crushing with a meat tenderizer or rolling pin

Crush cookies by putting in zip-bag, and crushing with a meat tenderizer or rolling pin

Ingredients:

  • 1 1/2 pounds apricots, pitted and cut into eighths
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground nutmeg, divided
  • cooking spray
  • 2/3 cup crushed amaretti cookies
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • dash of ground cloves
  • 2 tablespoons unsalted butter, melted
  • heavy cream for whipping if desired

 

Slice and dress the apricots. Make crumb mixture.

Slice and dress the apricots. Make crumb mixture.

 

Directions:

1.  Preheat oven to 375*F.

2. Combine apricots, sugar, and 1/4 teaspoon nutmeg in a bowl; toss well to coat.  Spoon evenly into 6 ( 8-ounce) ramekins coated with cooking spray.  Or use an 8-inch square baking dish.

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3.  Combine remaining 1/4 teaspoon nutmeg, cookies, and next 4 ingredients ( through butter); sprinkle cookie mixture over apricot mixture.

Cookie mixture sprinkled on top.

Cookie mixture sprinkled on top.

Arrange ramekins on a baking sheet.  Bake at 375* for 25 minutes or until filling is bubbly.

Topping gets browned and crunchy after baking.

Topping gets browned and crunchy after baking.

 

4.  Place 1/3 cup cream in a medium bowl; beat with a mixer at high speed until soft peaks form.  Dollop cream over crisps.   These are best served warm, and  can be gently reheated in the microwave if necessary.

Served with vanilla ice cream.

Served with vanilla ice cream.   Deeee-lish!

 

 

SOURCE:   Cooking Light Magazine

In the Summertime

Posted by deliciousonadollar in Uncategorized and tagged with , , , , ,

I have a cute new short haircut for the summer in preparation for the upcoming dance competition.  I bought some bright pink lipstick and nail polish to go with my rhythm dress–the hot pink one with all the fringes on it.   Ooh LaLa!

My vacation is on hold until after the competition, then we are going SOUTH– in a good way.  I hope you are on a vacation or going on one,  sitting on a dock by a bay, or climbing every mountain.  Have lots of laughs,  super casual Fridays, and extra lazy Sundays.

If you’re still at home ( like me), and if you’re in the kitchen ( also, like me), I wish for you fizzy beverages with lots of ice, and super delicious Summer Flavors.

Here is a collection of some of my favorite summer-inspired recipes.

 

 

 

 

Blue Cheese Burgers

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals, Sandwichs and tagged with , , , , ,
Blue Cheese Burgers.

Blue Cheese Burgers.

We have a wonderful burger restaurant in our town that we go to on occasion.  They grind their own beef mixture from grass-fed cattle, and it’s juicy and so flavorful.  Using this great beef they come up with some very interesting burgers with unique toppings.  One of my favorites is their blue cheese burger.  This is not your standard burger with blue cheese on top.  Instead it’s crumbled and added to the meat mixture.  When the burger is cooked, the cheese melts, adds its flavor to the other seasonings and makes this burger so moist and juicy that it runs down your fingers and into your hands.

Can't wait for the first bite.

Can’t wait for the first bite.

Licking your fingers is allowed because you don’t want to waste one drop of that deliciousness.  Well, I have been wanting to replicate this burger at home for some time now, and last weekend I did just that.  It may not be an exact copy, but close enough that I was more than satisfied with the result.  We cooked them on the grill, but they would be just as good cooked in a hot skillet on the stove-top.  I would recommend serving them on the best buns you can find.  A good burger deserves a sturdy roll to capture all that goodness.  This burger will definitely be “in your face”. 🙂

Even if you don’t like blue cheese one little bit, you will most likely enjoy these burgers, because there is no strong flavor of blue cheese, but the overall flavor is just perfect.  If you would like a more pronounced flavor of blue cheese, increase the amount that you put into the meat mixture.

An added benefit to adding the cheese to the beef is that you can use a leaner cut of ground beef and still get a moist and very flavorful burger.  These burgers can be served with your favorite toppings.  I served them with sliced tomatoes and lettuce, and a little mayo on the bun that had been toasted.  These have zoomed to the top of my list of favorite burgers.  In fact I have already made another batch to freeze.  It’s so easy to pull out the number you need for a meal, and they’re pan ready.  Just defrost, cook, and eat!!  Exactly what summertime calls for!

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BLUE CHEESE BURGERS

Yield;    makes 12 burgers

Ingredients:

Mixing up the beef mixture.

Mixing up the beef mixture.

  • 3 pounds lean ground beef
  • 4 ounces blue cheese, crumbled, or more to taste
  • 1/2 cup minced fresh chives or green onions
  • 1/4 teaspoon hot sauce, or more to your taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon spicy mustard ( such as Gulden’s)
  • 12 French rolls or buns

Directions:

1.  In a large bowl, mix ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, pepper, salt, and mustard.  Cover and refrigerate for about 1 hour.

2.  Gently shape burger mixture into 12 ( 1/2-inch-thick) patties.

You will want to keep a few of these in your freezer.

You will want to keep a few of these in your freezer.

3.  Preheat an outdoor grill to high heat.  Oil the grill grate.  Grill patties 3 minutes/side for medium well; and 5 minutes/side for well done.  Serve on rolls, with toppings of choice.

Serve with fresh corn for a great summer meal.

Serve with fresh corn for a great summer meal.

 

SOURCE:    Carolyn’s Originals

 

 

Shrimp-Mango Stir-Fry

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,
Shrimp-Mango Stir-Fry

Shrimp-Mango Stir-Fry

Every time I make an Asian-inspired meal from Cooking Light, I wonder if this will be the one that’s a bit off, the one that doesn’t quite come together.  And without fail we sit down to something fabulous, in a way I hadn’t ever considered before.   By now I should know better, the folks who design recipes at Cooking Light magazine seem to always get it right.

This one was no different.  It looks like a very simple shrimp stir-fry with noodles, and it is really, but mango?  with shrimp?  Yes, yes, and yes!  Add some sliced peppers and onion, plus ginger and I find it hard to describe the complexity and absolute deliciousness of this dish.  I swear it’s the ginger that brings it all together, so please don’t leave it out.

Shrimp-ly Delicious!

Shrimp-ly Delicious!

This recipe is meant to serve four, but two of us ate it all, with no regrets.  It’s that good!!

The other good thing about it is that it can be made quickly like most other stir-frys.  Slice, chop, measure and mix all the ingredients in advance and once you turn on the burner, cooking commences and it’s done in a flash.

SHRIMP-MANGO STIR-FRY

Yield:   serves 4

Ingredients:

  • 5 ounces uncooked rice noodles, or soba noodles

    A diverse mix of ingredients!

    A diverse mix of ingredients!

  • 3 tablespoons water
  • 4 teaspoons fresh lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons fish sauce
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 12 ounces large shrimp, peeled and deveined
  • 1 tablespoon canola oil, divided
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 tablespoon minced peeled fresh ginger
  • 1 cup cubed peeled ripe mango
  • 1/2 cup torn fresh basil leaves
Slice, chop, measure and mix before starting to cook.

Slice, chop, measure and mix before starting to cook.

Directions:

1.  Prepare noodles according to package directions.  Drain.

2.  Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk.  Set aside.

3.  Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.

4.  Heat a wok or a large skillet over high heat.  Add  1 1/2 teaspoons oil to pan; swirl to coat.  Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once.  Remove shrimp mixture from pan.IMG_7695

5.  Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.  Add onion, bell  pepper, and ginger; cook 2 minutes, stirring occasionally.  Return shrimp mixture and juice mixture to pan.

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Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done.

Add mango last.

Add mango last.

 

Sprinkle with basil.  Serve over noodles.  (I mixed mine right in with the shrimp mixture.)

Sprinkle torn basil on top.

Sprinkle torn basil on top.

 

I can't believe we ate the whole thing!!

I can’t believe we ate the whole thing!!

 

SOURCE:  Cooking Light Magazine

What Dance Teachers Say

Posted by deliciousonadollar in Uncategorized and tagged with , , ,

 

Ballroom dance lessons are a unique and wonderful experience.  They involve growth as a person as you develop a new skill.  They keep you “on you toes” both literally and figuratively.  Dancing is a super form of exercise and it requires you to be mentally sharp.  It is also a “close contact” sport.

Dance instructors and coaches have a unique challenge of giving information in a way that is clear and that you can relate to and remember.   The desire to get the point across can bring out the emotions and creativity of the teacher along with the information.  Sometimes what they say is priceless.

For your amusement, I have included below, some actual quotes from my teacher.  He can be very funny, unintentionally so.  That is just one of the reasons I have continued to dance with him for almost 10 years.  There are some days when it seems like I do more laughing than dancing, but that’s okay.  Laughter is a good tension breaker, and that’s what we need sometimes.

“Always keep your feet under you, and you must decide what leg your head is on”.

“Always keep in a straight line,  let me draw you a straight line, now let me see you walk in a straight line.  Hmmm, okay, now let’s dance in a straight line.”     I don’t drink and dance, honestly.

“Stretch, stretch, stretch.   Yes, that’s good.    Does it hurt?   If it hurts, you’re doing it right.   Keep stretching!!”

“I need to come inside you, then outside you..”

“Feel me, use my body,  wait for me, don’t finish before me”  Then he says,  “You seem distracted.  What are you thinking about.”

“Left, LEFT!  More LEFT!  Stretch your head left.  HEAD LEFT!  Stay to my right side.  Give me your right side.  HEAD left!   More left!   GO!! LEFT!!”

“Your other left”    At times like this, I’m not sure which is my right or my left.

“Where’s your boobs?  I don’t see them.  I need to see your boobs at all times.  You understand why this is important, don’t you?”

“I want you right THERE…. between my legs!”

“I want you to do an arm kick right there!”

“Use your front leg, then your hind leg”

“As you start turning, screw yourself into the floor.”

” You pulled out!   I told you NOT to pull out!”

“If you’re going to fall, do it gracefully.  You must be graceful and feminine at all times, and RELAX.”

“Don’t dance where your feet are, dance where your head is.”

My teacher is awesome, such a talented and graceful dancer, and so much fun to work with.  The operative word here is work!!

Just three more weeks until the competition.  YIKES!

 

 

 

Cream of Zucchini Soup

Posted by deliciousonadollar in Soups and tagged with , , ,
Cream of Zucchini Soup

Cream of Zucchini Soup

Gad-Zooks!   You planted a few seeds, a harmless enough activity, hoping to get a few zucchini to enjoy over the summer, and suddenly you’re up to your ears in zucchini.  You’ve already been through zucchini bread, zucchini casserole,  zucchini with peppers and onions, zucchini muffins, and stuffed zucchini.  What’s left to make?  zucchini fudge?  zucchini frosting for that chocolate cake?  zucchini ice cream?   Here’s a novel idea, how about zucchini soup?

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I’ll admit it’s weird thinking about soup when its so warm outside.  Hot soup.  I didn’t even have the decency to make cold soup.  It’s just in-your-face hot–smack dab in the middle of a July summer.  That takes some nerve!

But please forgive me because this soup is sooo good!  My family loves it and it is so easy to make. With only 5 ingredients,  it takes only about 30 minutes start to finish, and one large bowl is only 60 calories, or 1 WW point.

I often serve it with a drizzle of olive oil and some fresh grated cheese, but that’s completely up to you.  You can add fresh herbs, yellow squash, or some cauliflower, or whatever you wish.  Served with some crusty bread or a salad and it’s a complete meal, or make it as a starter to any meal.  To make it vegetarian use vegetable broth.  I usually make it with chicken broth.

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Make this soup and stay cool;  maybe eat it sitting in front of the refrigerator with the door open……..enjoy!

 

CREAM OF ZUCCHINI SOUPIMG_7770

Serving:  4   size, 1 1/2 cups,  calories, 60,  fat 1g,   carb 10 g,

Ingredients:

  • 1 medium onion, quartered
  • 3-4 cloves garlic,
  • 3 medium zucchini, leave skin on, cut into large chunks
  • 32 oz. reduced sodium chicken broth (or vegetable broth)
  • 2 tablespoons reduced fat sour cream
  • kosher salt and black pepper to taste
  • fresh grated cheese (Parmesan or asiago) for topping (optional)

Directions:

1.   In a large pot, over medium heat, combine the chicken broth, zucchini, onion and garlic, and bring to a boil.  Lower heat and simmer until tender, about 20 minutes.  Remove from heat and let cool slightly.

2.  Puree with an immersion blender, add the sour cream and puree again until smooth.

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3.  Taste and add salt and pepper to your liking.  Serve hot.

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SOURCE:   Skinny Taste

 

Coconut Cream Poke Cake

Posted by deliciousonadollar in Cakes and tagged with , , , , ,
Coconut Cream Poke Cake

Coconut Cream Poke Cake

 

For the time being can we just put aside the kale and zucchini?  We don’t need them.  We’re also going to set aside any twinges of guilt.  What we are going to do is make a white coconut cake that’s gooey with Cream of Coconut, fluffy whipped topping and lots of flaked coconut.  There! I said it and I’m not sorry in the least.  In fact I feel really good about it and I hope you do too.

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This is a very easy cake to make as most “poke” cakes are.  It is so moist and has such a great  creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one!  It’s a surprisingly light and fluffy cake in spite of being soaked with the cream of coconut.

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Coconut Cream Poke Cake:

Yield:  20 -24 servings:

Just a few ingredients.

Just a few ingredients.

Ingredients:

  • 1  (18-oz.) box white cake mix
  • ingredients needed to make cake ( eggs, oil and water)
  • 1 (15-oz,) can Cream of Coconut**
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 1 (8-oz.) package sweetened flaked coconut

** Be sure to use Cream of Coconut–not coconut milk.  Cream of Coconut can usually be found where alcohol supplies and mixers are in your grocery store.   It tends to be near the margarita mixes.  You will need to shake the can well or stir well when you open it, because the cream part tends to separate from the liquid.

Directions:

1.  Prepare and bake the white cake as the package directions specify.  Bake in a 9 x 13″ pan that has been well greased.

2.  Remove cake from oven, and while still hot, poke holes all over the top of the cake using a large fork.

Poke hole all over the top with a fork.

Poke hole all over the top with a fork.

3.  Open the can of Cream of Coconut –making sure to stir it well –and pour over warm cake.  Make sure you evenly coat the whole cake and spread it around so it will soak in.

Pour Cream of Coconut all over the top and let it soak in.

Pour Cream of Coconut all over the top and let it soak in.

4,  Let cake cool completely then frost with whipped topping.

Frost with whipped topping.

Frost with whipped topping.

5.  Top with flaked coconut.  If you like you can toast your coconut first but I prefer it un-toasted.

Top with flaked coconut.

Top with flaked coconut.

Keep cake refrigerated.   The cake will taste best after it has cooled for at least a couple of hours.  This gives it time for the coconut flavors to really soak in.

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Poke cakes are so easy to make, but give the impression  that you spent a lot of time on them.  If left in the baking pan and covered securely, they can be transported safely to an outing or picnic.  This one is no exception.  We all loved it!!

 

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SOURCE:  The Country Cook

 

Glazed Salmon with Couscous

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Glazed Salmon and Couscous

Glazed Salmon and Couscous

Let’s go fishing!   I’ll bring the fishing poles if you’ll bring your boat.  I’ll pack a picnic lunch and some cold drinks,  and enough insect repellent to take care of any bugs within miles.  Oh, yeah, bait!  Would you stop on your way to the river and pick some up? Oh, and be sure to bring your camera.  We have to get some pics of our catch to post on F.B.

That reminds me—Do you know how to bait the hook?    Oh, me neither.   Well, I guess we’ll need to find someone to help us with that.   On second thought,  why don’t we just go shopping instead and stop by the local fish market for a nice piece of salmon on our way home.  Sounds like a plan to me 🙂

When we get home it will only take a few minutes to get dinner ready because the salmon is so easy to prepare with this recipe.

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GLAZED SALMON

Yield:  Serves 4

Ingredients:

  • 1  1/4 cups water
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon ground black pepper, divided
  • 1 cup uncooked couscous  (In my version, I used the larger size pearl couscous, and followed cooking time on the package.)
  • 2 tablespoons chopped fresh dill

    Whole-grain mustard and chopped shallots.

    Whole-grain mustard and chopped shallots.

  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets, about 1 inch thick
  • cooking spray

Directions:

1.  Preheat the broiler.  Line a jelly-roll pan with foil, and coat with cooking spray.

2.  Bring 1 1/4 cups water to a boil in a medium saucepan.  Stir in 1/8 tsp. salt, 1/8 tsp. pepper, and couscous; cover.  Remove from heat; let stand 5 minutes.  Stir in dill, rind, and juice.  (If using Israeli or pearl couscous, following cooking directions on package.)

3.  Heat a small saucepan over medium-high heat.  Add olive oil and butter; swirl until butter melts.  Add shallots; cook 2 minutes, stirring occasionally.  Add wine to pan; bring to a boil.  cook 2 minutes;  stir in mustard and brown sugar.  Remove pan from heat.

Sautéing the shallots.

Sautéing the shallots.

4.  Arrange salmon fillets, skin sides down on the prepared jelly-roll pan.  Sprinkle with remaining 1/4 tsp, salt and remaining 1/4 tsp. pepper.  Spread half of mustard mixture evenly over fillets.  Broil 6 minutes or until desired degree of doneness.  Spread remaining half of mustard mixture over fillets.  Serve salmon with couscous.

You can round out this meal nicely with the addition of a green vegetable such as haricots verts, or asparagus.

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Blueberry Pancake

Posted by deliciousonadollar in Breakfast and tagged with , , ,
Oven Baked Blueberry Pancake

Oven Baked Blueberry Pancake

Everyone loves blueberry pancakes, and this is the time of year when blueberries are readily available, so maybe your family is asking for their favorite pancakes right about now.  Which is why you run into a supply and demand problem, standing over a hot griddle flipping one after the other.  Usually the one who is doing the “flipping” is the last one to get to eat, and hopefully there will still be one or two hot ones left for when the cook gets to have theirs.

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I’ve been in that situation, and even though I preheat the oven and put some of the pancakes in there to keep warm,  when I get to sit down to eat they are never quite the same as getting some hot off the griddle.  This recipe for an oven-baked blueberry pancake is meant to take the pressure off since you just mix and pour the batter, then pop it into the oven.  It has all the tender texture of old-fashioned flapjacks, but it slices into wedges so everyone can eat together–and you don’t end up feeling like a short order cook.

In the unlikely event that there is some left over, it does reheat well in the microwave for a special breakfast treat before starting your weekday morning, or have it for lunch with some additional fruit.

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OVEN BAKED BLUEBERRY PANCAKE

Yield:  Serves 4IMG_7593

Ingredients:

  • 1 cup all purpose  or whole wheat flour
  • 3 Tablespoons plus 1 teaspoon granulated sugar
  • 1  1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1 large egg
  • 2 Tablespoons butter melted, plus 1 Tablespoon for the pan
  • 1 cup blueberries
  • confectioners’ sugar for serving
  • maple syrup for serving

Directions:

1.  Preheat oven to 375*F with rack in upper third.  Place a 10-inch cast-iron skillet ( or other nonstick ovenproof pan) in oven.

2.  Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl.  Whisk together milk, egg, and melted butter in another bowl.  Whisk milk mixture into flour mixture until just combined.

3.  Remove skillet from oven and add 1 tablespoon butter, swirling to coat.  Pour in batter and smooth top with a spatula.

Pour batter into prepared pan.

Pour batter into prepared pan.

Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.

Sprinkle with blueberries and 1 teaspoon sugar.

Sprinkle with blueberries and 1 teaspoon sugar.

 

4.  Bake until golden brown and cooked through, about 25 minutes.  Remove from oven, let cool 5 minutes before dusting with confectioners’ sugar and serving with syrup.

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SOURCE:   Martha Stewart Living

 

 

Perfect Rhubarb Pie

Posted by deliciousonadollar in Pies, Pastry and tagged with , , , , , , ,

 

Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

 

This is a recipe that was back in the archives, but is so darn good that I think it’s worth bring it back again.  I made the pie last weekend and took some new photos.  This is the best rhubarb pie I have ever had, for two reasons;  it’s not runny when you cut it, and the flavor is unique.  You must see for yourself.

Rosy, tart, beautiful rhubarb.

Rosy, tart, beautiful rhubarb.

Ah, rhubarb, sweet rhubarb!  (just kidding, of course)  I’ve never tasted anything so tart in my life, and yet I LOVE it.  I can’t let a spring  season go by without baking something with it.  The most  popular item I make is rhubarb pie–Mr. D’s favorite kind of pie; but I’ve also been known to make cobbler, rhubarb muffins and sweet bread.    Last weekend I made the can’t-wait-to taste-it rhubarb pie.  Try it served with a little vanilla ice-cream along side and you will hear angels singing.

I call this “perfect” rhubarb pie, because it just melts in your mouth.  I’ve discovered that adding some orange zest and nutmeg brings out the flavor of rhubarb, without going overboard in the sugar department. In my opinion, too much sugar just makes it taste sweet, and obscures the flavor of the rhubarb, which is what this pie is all about.

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We like it a little tart, so when I make it just for us, I use only 1 cup of sugar.  The recipe given here is for 1 1/2 cups which I feel is quite sweet,  but you can surely adjust the  sugar to suit your taste.   I use quick-cooking tapioca and flour as thickeners; and I also add an egg which helps bind the ingredients and  keep the pie from becoming overly juicy.  When baking, I place the pie on a small baking sheet such as a pizza pan in case it runs over, but really, with this recipe that never seems to happen.

PERFECT RHUBARB PIE

Yield:   Serves 8

Ingredients:

Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

  • 4 cups fresh or frozen rhubarb, cut into 1/2 – 1 inch pieces
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 1 teaspoon quick-cooking tapioca
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon butter

Pie pastry for a 2-crust  9 inch pie.   You may want to use a refrigerated  pie crust from the grocery store, or prepare your favorite pastry recipe.

This is a pie pastry recipe that I have success with:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 7-8 tablespoons ice water

Directions

  1. In a large mixing bowl, combine sugar, flour, tapioca, orange zest and nutmeg.  Stir in rhubarb; let mixture stand while you make the crust.

Prepare pastry:  In a mixing bowl, stir together the flour and salt.  Using a pastry blender, cut shortening  into flour until pieces are the size of small peas.Sprinkle 2 tablespoons water  over part of the flour mixture and stir gently with a fork.  Push moistened dough to the side of the bowl.  Repeat using 1 tablespoon ice water at a time using the 7-8 tablespoons total, until all the dough is moistened.Gather dough up into a ball and divide in half.  Roll each half into a 11-12 inch circle, for bottom and top crusts.  Place one crust in a 9-inch pie dish.  Cut decorative slits in the top crust to allow steam to escape while baking.

         2.  Combine egg and water, mixing lightly with a fork.  Add to rhubarb mixture, and stir to combine.  Spoon into pastry-lined pie dish.  Dot with butter.

Add egg mixed with a little water to the sugared rhubarb.

Add egg mixed with a little water to the sugared rhubarb.

3.  Cover with top crust.  Trim crust and crimp edges.  Lightly brush top crust with a little milk or light cream, then sprinkle with coarse sugar for a nice browned top.

Brush top crust with a little milk and sprinkle with coarse sugar..

Brush top crust with a little milk and sprinkle with coarse sugar..

 

4.  Cover edges with foil to prevent over browning.  Bake in a 375 degree oven for 30 minutes.  Remove foil from edges, and bake another 30 minutes, until browned and filling is bubbly.

No runny pie here!

No runny pie here!

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SOURCE:   Originally from a vintage cook book in my collection,  with modifications by yours truly .