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Strawberry-Rhubarb Pie

Strawberry-Rhubarb Pie
 
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This recipe comes from one of our employees!
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Ingredients
  • 1½ c sugar
  • ¼ c flour
  • ¼ t salt
  • ¼ t nutmeg
  • 3 c rhubarb, cut into 1 inch pieces
  • 1 c strawberries, sliced
  • pastry for pie shell
Instructions
  1. Combine sugar, flour, salt, and nutmeg.
  2. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit.
  3. Let stand 20 minutes.
  4. Meanwhile, prepare and roll out pastry.
  5. Line a 9-inch pie plate with pastry.
  6. Pour fruit mixture into pie plate.
  7. Dot with butter.
  8. Bake 40-45 minutes at 400 degrees.
Notes
An alternative to this recipe is to use equal amounts of rhubarb and strawberries (2 c each). You can also make pastry for a double crust and place pastry on top of filling. Cut slits in top to allow steam to escape, seal and flute edges. Brush top of pie with cold water and sprinkle with 1 T sugar. Bake at 425 for 40 to 50 minutes.

 

Strawberry-Rhubarb Sauce

Strawberry-Rhubarb Sauce
 
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Ingredients
  • 3-4 c 1-inch rhubarb pieces
  • ¾ c sugar
  • ½ c water
  • ¼ t salt
  • 2 c halved strawberries
  • 2 T butter
Instructions
  1. Bring rhubarb, sugar, water, and salt to a boil.
  2. Reduce heat and cook 10 minutes, Stirring occasionally.
  3. Add strawberries and cook 3-5 minutes longer, or until rhubarb is tender.
  4. Remove from heat and add butter.
  5. Serve warm or cold over ice cream, angel food cake, pudding, or baked custard.

 

Country Pear Cobbler

Country Pear Cobbler
 
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Ingredients
  • 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
Instructions
  1. Combine all of the filling ingredients, except pears, in a large skillet.
  2. Stir in sliced pears and cook over medium heat for about 5 minutes, or until hot and bubbly, stirring gently.
  3. Remove from heat and set aside.
  4. To make topping, place flour, sugar, baking powder, and baking soda in a mixing bowl.
  5. Beat on low speed of electric mixer for about 30 seconds.
  6. Add buttermilk and melted margarine.
  7. Continue to mix on low speed about 30 seconds, or until just blended.
  8. Pour hot filling into an 8 inch baking pan.
  9. Top evenly with large spoonfuls of topping. Sprinkle with 1 T sugar.
  10. Bake at 375 degrees for 30-35 minutes, or until pears are tender and bubbly and topping is golden brown.
  11. Serve warm with light cream if desired.

 

Watermelon Slush

Watermelon Slush
 
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Ingredients
  • 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
Instructions
  1. Combine water and sugar. Bring to a boil, stirring until sugar is dissolved.
  2. Boil gently, uncovered, for 3 minutes.
  3. Remove from heat and stir in fruit punch until dissolved.
  4. Combine half of the lemon juice and half of the melon cubes in a blender. Blend until smooth. Repeat with the other half.
  5. Stir melon mixture into fruit punch mixture.
  6. Mix and pour into a freezer container. Cover and freeze at least 8 hours.
  7. 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.

 

Spiced Apple-Pear Freezer Jam

Spiced Apple-Pear Freezer Jam
 
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Ingredients
  • 4 c chopped, peeled, and cored apples (about 5 medium)
  • 4 c chopped, peeled, and cored pears (about 5 medium)
  • ¼ c water
  • 1 c sugar
  • ½ c brown sugar
  • ¾ t cinnamon
  • ¼ t nutmeg
  • ¼ t allspice
  • 1 pouch freezer jam pectin
Instructions
  1. Combine apples, pears, and water in a sauce pot. Cover and simmer 5 minutes.
  2. Lightly crush fruit.
  3. Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
  4. Let stand 15 minutes.
  5. Gradually stir freezer jam pectin into fruit mixture. Stir 3 minutes; let stand 5 minutes.
  6. Ladle jam into containers, leaving ½ inch head space.
  7. Freeze.

 

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