Tuesday, August 7, 2018

Deep Dish Rhubarb Pie and a Cheat!

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HomeMade Rhubarb Pie


My Family loves HOME MADE PIE...above any other food.
We have two rhubarb plants in the backyard that have been struggling. I picked rhubarb this morning, since it was again so hot---I was afraid I would lose the new crop.



Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)
The color is so bright.



Who wouldn't love pie on a hot summer day?

I cool this and let the pie settle before eating.

Our kids didn't come! So we had to have some after supper.



Hubby scooping the vanilla ice-cream, a rich Illinois brand we picked up, not really full of sugar calories, but LOTS of fat calories...sigh. 


We tried not to be hogs...secret of the cheat is pieces for the  top crust.


Rhubarb Pie (adapted from BettyCrocker's Pie and Pastry Cookbook circa 1972.)

2 8-9" deep Pastry Pie Shells (frozen store bought) one was cracked in pieces, so I used those pieces for the top...that's the cheat!

Mix together in a bowl
1 cup of sugar
1/4 cup of all-purpose flour
1/2 tsp nutmeg
1/4 tsp of cardamon (optional)
1 capful of vanilla

 Whisk the above together to break up the vanilla and mix thoroughly.

4 cups of fresh rhubarb-Clean and dice into 1/2" cubes

Spread one half the rhubarb in the bottom of one pie crust.
Sprinkle 1/2 of the sugar combo across evenly.

Layer other half of the rhubarb
Sprinkle the rest of the sugar combo on top. (This will be heaping but will cook down)

2 Tbsp of butter dotted evenly over the top.

Break or take broken bits of the second pie shell and inter-lace across the top in a haphazard pattern to mostly cover the top. You can be creative here---just leave open spaces for the Pie to breathe.

Attach strips of foil curving over edge of the pie pan and tucking tightly under the edges. Bake on a pan to catch drippings.

Bake in 400 degree oven for 45 min.
Pull off foil and bake 15 min. longer or until crust is evenly browned and the filling is oozing out of the sides and bubbling in the middle.



Easy enough to warm in microwave...serve with
ice-cream, cool whip or a light sour cream(NUM)!

ENJOY!

TIP: As in the above recipe,  I also use 1/3 less sugar in everything I bake. If more moisture is needed I add unsweetened applesauce for missing sugar in recipes about 2/3 part applesauce to 1 part sugar.


All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks always for visiting. 
I will try and respond to every comment and answer every question.

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Sandi




Monday, August 6, 2018

Summer Farmhouse Kitchen July 2018

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My Summer Kitchen...gets a work out. I seldom take photos, because it is usually in 
some sort of CHAOS. We use our kitchen EVERYDAY. 

oldnewgreenredo

After a beastly July---we had a nice day in the 70's---
I opened all the windows and blinds...and let the light pour in. 
Our island is where all the action is. 
I always keep a vignette at this end---this month chickens are staged with red, blue and white.
 The chickens are NEW, the egg scale is OLD, the OLD crock is REDO-purposing as a napkin holder. The 1930's baby dish catches all the odds and ends that need a place to land. The kids' rolling pins are ready to roll child-size pie dough. 

oldnewgreenredo

The first place we visit every morning is the coffee station. Everything we need is here and functional. The Bunn coffee pot is ugly but wonderful for instant hot water and coffee. 
I like the large red cups, my hubby likes smaller cups.
The coffee grinder is NEW---and has a well...for extra ground coffee. 

oldnewgreenredo

Across the aisle are my towels, OLD and NEW. A dear friend finished the embroidery on my Mom's 1940's dish towel. The one on the left is a vintage from Grandmother and has hand worked blue motifs over the faded plaid. The magnet board above is for wishful thinking restaurant menus. 
We seldom order out, unless it is simply too hot to cook.

oldnewgreenredo

After a cup of coffee, time to pick the first tomatoes. These are Early Girls and are very late this year.

oldnewgreenredo

Our kitchen remodel was started two years ago this month. We love it and it's very functional...and I didn't remove all the stuff that collects on the fridge. Menus, receipts, to do list, timer, our lake association newsletter, and some this and that.

oldnewgreenredo


Our entertaining cabinet is ready for company or when the family drops in. 
We really are a non-drinking family, though.

oldnewgreenredo

But, occasionally friends drop in too. I have a fish theme going on here along with the blue and red. The steins were my grandfathers purchased in 1956 on a trip to Europe. The OLD wood fish platter is hand hewed. Probably 40's or 50's. We use it for smoke fish or appetizers.

oldnewgreenredo

The counter is crowded at the moment. Soon the OLD crock will be filled with pickles and be in the fridge. I keep all my staples in OLD antique canning jars, a Green thing in the sense I'm not using plastic to store food. I have another dozen pints or so in the pantry with seasonings and odds and ends. I have labels on the back, so when a jar is empty, the item gets added to my shopping list.

oldnewgreenredo

I know double ovens are sort of passe...but you really need two ovens for family holidays. But, when  cooking for only two---the smaller top oven suffices for most baking and is very efficient, another GREEN thing to do.

oldnewgreenredo

On the eating end of the kitchen. I have a gardener nutcracker. and some odds and ends on the buffet.
The blue pitcher is very OLD and Danish. Blue glaze on a rusty gray clay.

oldnewgreenredo

At the other end of the buffet an Antique coffee grinder still works. The milkmaid bell was on my grandmother's kitchen sill, my Mom said she remembered it in her BesteMor's kitchen, my Great Grandmother. The lacy NEW IKEA tin pot cover, hides an ugly oil diffuser. One thing about hot weather is stale air....Today the windows are open, YAY!
The handwoven runner is ---over 6 feet long. 
Perfect for my kitchen buffet and was only $3.00 at a thrift store.

oldnewgreenredo

My REDO (post is here) corner cabinet is filled with OLD antiques found and also from family. I'm really partial to blue and white dishes.

oldnewgreenredo

An OLD pitcher holds vintage and antique spoons and tools. 
The colander was in my post Here.
The red and white Granny---says---
"If everyone would sweep their own stoop, the whole world would be clean." (Danish proverb)
LOL, a GREEN thing to do. 

oldnewgreenredo

My huge kitchen table is layered with a light blue cloth, a vintage linen one, and a NEW IKEA 'Herring' runner from a few seasons back. I don't iron, and luckily vintage linens are just fine, used from the line or dryer.

oldnewgreenredo

The Fish S&P's are OLD vintage. Too cute.
My garden flowers are limited outside from the horrible cold spring and hot weather now. So, I pinched some leggy coleus and put them in water to get roots. 
A butterfly from my Mom's Day plant flutters on a stick. 

oldnewgreenredo

The porcelain 'sea' bowls have crabs, lobsters, fish in them. I purchased them from a Chinese vendor in a suburban Asian Food mall. I have 10 and they are all with different designs/colorings. They are perfect for everything served with less than a cup of something.
A NEW er artist pressed fish dish...I have a couple of these.

Home MattersHome and Garden Thursday
oldnewgreenredo

The HORSE currying comb---is really the best FISH SCALER ever made. This one looks new, but was found in my parent's stash of things where everything was OLD.
The center vase is Vintage Royal Copenhagen/Bing & Grondahl Danish porcelain. 
Now, it's time for a fish fry.

Hope you enjoyed my light and bright SUMMER  kitchen.

All the opinions and photographs in this blog are my own. I have not been paid or reimbursed in anyway for my opinions, posts or any products shown or anywhere I shop.

Thanks always for visiting. 
I will try and respond to every comment and answer every question.
Thank you for your cooperation, 
Sandi