Posts filed under 'snacks'
Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.
Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!
Strawberry Rhubarb Pie
Recipe from Julie Foxworthy
INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.
INGREDIENTS FOR PIE
2 - 2 1/2 cups diced fresh rhubarb
2 - 2 1/2 cups sliced fresh strawberries
1 - 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)
RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts. 
RECIPE INSTRUCTIONS FOR FILLING:
- Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
- Pour mixture into unbaked pie shells
- Cover pies with 2nd layer of dough
- Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
- Cut in some venting slices on the top of the pie
- Whisk egg in small bowl until slightly frothy, and brush on top of pie.
- Sprinkle top of pie with a little sugar
- Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375ยบ halfway thru baking
Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.
Happy Summer, Enjoy!
September 16th, 2009
I love grilled cheese. I’m always trying to think of new and exciting combinations for this simple, yet delicious staple. Yesterday, while rifling through the fridge, I found some goat cheese that I needed to use. And staring me right in the face, was some 12-grain Brownberry bread. So…it just made sense to put the two together. I also had some fresh honey, and some pinenuts, and POOF! A sandwich idea was born.
Goat Cheese Grilled Cheese
Recipe from Julie Foxworthy
INGREDIENTS:
Any kind of soft goat cheese
Honey
Pine nuts
Butter
2 pieces of any kind of hearty bread (I prefer a heartier bread for my grilled cheese, so that it brings some texture into the mix)
RECIPE INSTRUCTIONS:
- Toast your pinenuts with the butter in a saute pan, until lightly browned. Drain them on a piece of paper towel to absorb extra butter.
- Spread a layer of goat cheese on your bread (whatever amount you like)
- Drizzle honey over the goat cheese to form a nice thin layer
- Sprinkle toasted pinenuts over cheese and honey, then cover with 2nd slice of bread.
- Preheat a small saute pan on medium heat, so you have a hot pan.
- Lay sandwich in pan, with butter side down, and gently butter the other side of the sandwich while in the pan.
- Grill each side until golden brown, and bread is crisp, not soggy.
I had mine with a little dollup of cranberry chutney. YUM.
See step by step photo instructions here.
December 8th, 2008
I have been friends with my friend, Lisa, since we were twelve years old, and twenty-five years later, we are still best friends.
She knows every single quirk, habit (annoying and comical), every story, every secret. She is my memory when I can’t remember. And to this day, she is the one person that knows me, inside and out more than any other person. That’s just how it is.
Anyway…Lisa of course knows my love of treats, and while she has no inclination towards the sweet side of things herself…she always helps me to indulge in mine. (Is this an evil plot to fatten me up?) Whether it’s keeping out a bowl of hershey kisses for me, or sending me the latest cookie recipe…she’s got my back when it comes to indulging my sweet tooth.
One day a couple years ago, I was feeling down, and I dropped by her house for one thing or another. I walked into the kitchen to see her hovering over a cookie sheet filled with what I can only describe as foodie crack. When I asked her what she was making, she let out a maniacal laugh, which made me instantly crack up laughing, and as per usual when I’m with Lisa, the sad mood dissipated.
What she was hovering over, was a simple mixture of puffed corn and sugar essentially, but it was evil in that simplicity. Lisa was making me crack corn. It was ridiculously addictive…and whenever I’m feeling super down, I bust out this recipe and crack up laughing at the memory of Lisa’s evil laugh, as she knew the true nature of the treat which she prepared.
Crack Corn
Recipe from Lisa Pomaranski
INGREDIENTS:
1/2 lb butter (2 sticks, unsalted)
1/2 cup corn syrup
1 cup brown sugar
1 tspn baking soda
1 bag (8oz) corn pops (by Better Made).
RECIPE INSTRUCTIONS:
Melt butter, corn syrup, and brown sugar in 2 qt. saucepan
Remove from heat and add baking soda stirring constantly, or syrup will spill over pot.
Pour syrup over corn pops that have been emptied in large bowl.
Mix well until all pops are coated.
Spread corn pops on jelly roll pan, and bake in 250 degree oven for 45 minutes or until lightly golden, tossing every 15 minutes
Be careful to check on them often so they don’t burn
January 16th, 2008