Strawberry-Rhubarb Sauce
- 3-4 c 1-inch rhubarb pieces
- ¾ c sugar
- ½ c water
- ¼ t salt
- 2 c halved strawberries
- 2 T butter
- Bring rhubarb, sugar, water, and salt to a boil.
- Reduce heat and cook 10 minutes, Stirring occasionally.
- Add strawberries and cook 3-5 minutes longer, or until rhubarb is tender.
- Remove from heat and add butter.
- Serve warm or cold over ice cream, angel food cake, pudding, or baked custard.
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Cherry Pudding
- 1 c sugar
- 1 egg
- 1 c milk
- 2 t baking powder
- approximately 2 c flour
- 1 quart seeded cherries
- 1½ c boiling water
- lump butter
- 1 c sugar
- Mix sugar, egg, milk, baking powder, and flour and pour into a 9 x 13 pan.
- Mix cherries, boiling water, butter, and sugar. Pour this juice over the top.
- Bake at 350 degrees for 30-45 minutes or until brown on top.
- Serve warm with milk.
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Cherry Pie
- 4 c cherries
- 1 c sugar
- ¼ c cornstarch
- ¼ t almond extract
- Two unbaked 9 inch pie crusts
- 2 T butter, cut into bits
- Preheat oven to 400 degrees.
- Stem and pit cherries and place in a medium bowl.
- Add sugar, cornstarch and almond extract to the cherries. Gently stir.
- Bake one pie crust for 8 minutes and cool for 5 minutes.
- Pour filling into crust and dot with butter.
- Place second unbaked crust over top of pie . Cut some vent holes.
- Place pie on a foil-covered baking sheet and bake until crust is golden brown, about 40 minutes. (Check after 30 minutes and cover with foil if crust is getting too brown.)
- Cool 15 minutes before serving.
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Country Pear Cobbler
- Filling:
- ¾ c firmly packed brown sugar
- 3 T all-purpose flour
- ⅛ t salt
- ⅛ t ground nutmeg
- dash of cloves
- 2 T lemon juice
- 6 to 8 medium pears, peeled, cored, and thinly sliced
- --
- Topping:
- 1 c all-purpose flour
- 2 T sugar
- 1 t baking powder
- ½ t baking soda
- ½ c buttermilk
- 3 T margarine or butter, melted
- 1 T sugar
- light cream, if desired
- Combine all of the filling ingredients, except pears, in a large skillet.
- Stir in sliced pears and cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently.
- Remove from heat and set aside.
- To make topping, place flour, sugar, baking powder, and baking soda in a mixing bowl.
- Beat on low speed of electric mixer for about 30 seconds.
- Add buttermilk and melted margarine.
- Continue to mix on low speed about 30 seconds, or until just blended.
- Pour hot filling into an 8 inch baking pan.
- Top evenly with large spoonfuls of topping. Sprinkle with 1 T sugar.
- Bake at 375 degrees for 30-35 minutes, or until pears are tender and bubbly and topping is golden brown.
- Serve warm with light cream if desired.
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Watermelon Slush
- 2 c water
- ¼ c sugar
- 12 oz can frozen fruit punch concentrate
- 1 T lemon juice
- 6 c seeded watermelon cubes
- 2 liter bottle lemon-lime soda or ginger ale
- Combine water and sugar. Bring to a boil, stirring until sugar is dissolved.
- Boil gently, uncovered, for 3 minutes.
- Remove from heat and stir in fruit punch until dissolved.
- Combine half of the lemon juice and half of the melon cubes in a blender. Blend until smooth. Repeat with the other half.
- Stir melon mixture into fruit punch mixture.
- Mix and pour into a freezer container. Cover and freeze at least 8 hours.
- To serve, scrape with a spoon to form a slush. Fill cups at least half full with slush. Slowly pour in soda until cups are filled.
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