STRAWBERRY RHUBARB CRUMB PIE

 

I just love any type of Rhubarb pie. It could be any combination with blueberries, raspberries, peaches, strawberries or a mixture of them all. However, by far my best recipe is my delouse strawberry rhubarb pie.

 

Those that have tasted this delouse pie have asked for the recipe, so I thought I would share it on my blog.

 

 

 

 

BOTTOM CRUST

I start with my pie crust. Yes I use the box jiffy pie crust. I love the flaky crust it makes. Prepare it as you would from the boxes directions. You can also make any homemade pie crust. The key to any good pie "I found out after many fails" is to cook the bottom crust before you put any pie filling in.

 

Once you have prepared you crust. Place it in a nine inch pie plate. Be sure to chill it in the fridge for 30 minutes.

 

Once chilled you will cook it for 15 minutes at 400°F

You will Line the chilled crust with a piece of heavy-duty aluminum foil.  Fill the center with uncooked white rice, dried beans, or pie weights.

Remove the weights and foil and reduce the heat to 350°F.

Lightly brush the crust with a beat egg to get the flakiness of the crust

Continue to bake until the crust is lightly browned on the edges and on the bottom, about 20 minutes.

 

Take out at let cool on a rack while you prepare the pie filling.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PIE FILLING

 

• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1/4 cup quick-cooking tapioca
• 3 Cups rhubarb cut into small pieces
• 2 cups fresh strawberries (you can substitute here any fresh fruit)
• 1/4 tsp salt

Mix all the ingredients in a bowl and add to the pie crust
 

 

 

 

 

 

 

 

 

 

 

 

 

CRUMB TOPPING

• 3/4 cup flour
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1 stick of butter (chilled and cubed into little pieces)

Combine both the sugars and flour, once all mixed you will then add the butter in and being sure that the butter is coated very well.

Add to the top of the pie.

 

Bake for 50 minutes at 350°F

Let cool for an hour before serving.

 

 

VINTAGE RECIPE BOX

I took my recipe box tutorial I wrote and decided to step it up to add some new features. I am always searching for my conversion charts, measurements and cooking temps. I decided to add them all to the recipe box so I have them right in front of me at all times.

The top of the lid has 4 pull out tags with abbreviations, and measurements conversions to refer to when I need them. 

The back side of the box has more conversion charts for tablespoons and ounces to ml.

The inside lid has cooking temperatures for cooking foods at just the right temperature.

There are 12 dividers and 50 recipe cards. I created the recipe cards in Microsoft word along with the labels for the dividers

You can purchase the finished recipe box while supplies last at my Etsy store or you can make your own and design your own style by purchasing my instructions at my Craftsy pattern site.

Click HERE to go to CRAFTSY to get the instruction 

MY BEST WHOOPI PIE RECIPE

 

I have been making Pumpkin Whoopie Pies for the past two years trying to perfect the recipe and by golly "I DID IT". This recipe is my perfect blend and yes I am so sharing it with everyone because it is a must have. If you do make them please let me know how they came out.

The following recipe will yield 28 whoopi pies

INGREDIENTS

Whoopie Pies

6 cups all-purpose flour

2 teaspoon baking soda

2 teaspoon baking powder

1 tablespoon ground cloves

1 tablespoon pumpkin spice

3 1/2 tablespoons ground cinnamon

1/2 tablespoon All spice

2 tablespoon ground ginger

2 teaspoon salt

4 cups firmly packed dark-brown sugar

2 cup vegetable oil

6 cups pumpkin puree (I always use libby's)

4 large eggs

2 teaspoon vanilla extract

Creamy Cream-Cheese Filling

2 stick butter softened

2 - 8 ounce cream cheese also softened

6 cups confectioners' sugar

2 teaspoon vanilla

Preheat oven to 350 degrees.

Use nonstick cookie sheets or line cookie sheets with parchment paper

Use a hand whisker do not use an electric beater

DIRECTIONS

Making the Whoopie pies

In a large bowl, whisk together all the dry ingredients from the flour to the salt ; place to the side. In another large bowl, whisk together the brown sugar and the vegetable oil until mixture is completly blended. Add pumpkin puree and whisking until combined. Add eggs and vanilla and whisk until well combined.

Slowly combine the flour mixture over the pumpkin mixture and whisk them until blended. The mixture will be a little sticky that’s when you know it’s at has been mixed correctly.

Using a large heaping tablespoon Drop it onto the prepared cookie sheet being sure to place them at least an inch apart for expansion. Place in the oven and bake for 15 minutes.

Do not overcook as they will continue to cookie once they are on the racks cooling. Place on cooling racks to cool down.

Creamy Cream Cheese filling

Beat butter and cream cheese until nice and smooth. Add confectioners' sugar and vanilla, continue to beat until very smooth

Once the whoopie pies have cooled you will spread the filling onto one half of a whoopie pie and Sandwich with another pie. I wrap each one individually in plastic wrap. You must store them in a Refrigerator. The whoopie pies can stay good for up to 3-4 days once in the refrigerator.

ENJOY

PEANUT BUTTER CARMEL ICE CREAM CAKE

Summer is all about the great desserts that are made to enjoy with all your family and friends at the cookouts and barbecues. I have seen so many types of ice cream cakes and many different versions so I decided to come up with a unique one myself. My version is a Peanut butter Carmel version. Below is the instructions on how I made mine.

INGREDIENTS

Peanut butter Cream Cookies (just like Oreo's but they are peanut butter)

1 tub cool whip

1 Bottle Carmel sauce

Toffe Bits

Peanut Butter Cups

Ice Cream Sandwiches

DIRECTIONS

Take the Peanut butter cookies and cruch them in a ziplock bag and spread them in the bottom of the pan. Squeeze some carmel over the crumbs.

Spread a layer of Cool whip

Layer 1 box of Ice cream sandwiches

Spread a layer of Carmel Sauce and cut up the bite size peanut butter cups and sprinkle on top of the carmel sauce

Another layer of Cool Whip

Sprinkle a layer of toffee bits and peanut butter cups

Chill for a couple hours and serve.

LINK PARTIES

RECIPE GIFT GIVING

I wanted to come up with an idea to give out to my friends during the Holiday season that was to do with sharing some great pie & Casserole recipes, so I made a casserole & pie carrier that will hold a pie pate or casserole dish. I then took it a step further and created a matching Paper Bag full of the dry ingredients to be used in the recipe. The carrier fits a 9” pie plate or the 1 ½ -2 quart casserole dish.

The original pattern was in Quick Quilts#177 magaizne "ALL WRAPPED UP" (there are many tutorials out there) It calls for a 26" x 26" square but it was to big for what I wanted so that is why I came up with the 17x17 as it fit better for the sizes I was doing. The original tutorial did not call for stabilizer so I added it for stability. The matching bag is made out of a brown paper bag. I cut card stock out to fit the back and front although the back is larger to form the top flap.

The recipe is placed on the back so that it can be kept once you use all the ingredients

THE FREE INSTRUCTIONS

Cut (1) for outside print17 x 17

Cut (1) for Outside print 17 x 17

Cut 1 from Firm Stabilizer 17 x 17

Place right sides together and then place the stabilizer to one of the sides

Sew all together on 3 full sides, on the 4th side leave a 3.5" opening for turning

Turn right sides out, press all 4 sides and then sew 1/4 inch round all 4 sides

To create the handles you will cut (2) 5 1/2 x 5 1/2 blocks you will then press two sides 1/4" in

Now fold the other two open end wrongs sides together and press

Open and press again each end into the middle pressed part
(The steps for the handles are done like you would create bias just a thicker bias)

This will create the short carrier loops for the handle to come through

Sew the two short pieces to a corner opposite of each other. I pinned it 1/2 in from the edge

Now to create the handle you will cut one 5 1/2 x 17 and do the same thing you just did with the short loops like you are creating bias.

Sew the long handle to the two other opposite sides. I pinned it 1/2 down from the top point of the corner.

I HOPE THE ADDITIONAL PICTURE HELP :-)

RECIPE GIFT GIVING

 

I wanted to come up with an idea to give out to my friends during the Holiday season that was to do with sharing some great pie & Casserole recipes, so I made a casserole & pie carrier that will hold a pie pate or casserole dish. I then took it a step further and created a matching Paper Bag full of the dry ingredients to be used in the recipe. The carrier fits a 9” pie plate or the 1 ½ -2 quart casserole dish.

The recipe is placed on the back so that it can be kept once you use all the ingredients

The original pattern was in Quick Quilts#177 magaizne "ALL WRAPPED UP" (there are many tutorials out there) It calls for a 26" x 26" square but it was to big for what I wanted so that is why I came up with the 17x17 as it fit better for the sizes I was doing. The original tutorial did not call for stabilizer so I added it for stability. The matching bag is made out of a brown paper bag. I cut card stock out to fit the back and front although the back is larger to form the top flap.

INSTRUCTIONS AND MEASUREMENTS FOR CASSEROLE CARRIER

Cut (1) for outside print17 x 17

Cut (1) for Outside print 17 x 17

Cut 1 from Firm Stabilizer 17 x 17

Place right sides together and then place the stabilizer to one of the sides

Sew all the together on 3 full sides, on the 4th side leave a 3.5" opening for turning

Turn right sides out, press all 4 sides and then sew 1/4 inch round all 4 sides

 To create the handles you will cut (2) 5 1/2 x 5 1/2 blocks you will then press two sides 1/4" in

Now fold the other two open end wrongs sides together and press

Open and press again each end into the middle pressed part

This will create the short carrier loops for the handle to come through

Now to create the handle you will cut one 5 1/2 x 17 and do the same thing you just did with the short loops

Sew the two short pieces to a corner opposite of each other

Sew the long handle to the two other opposite sides

CARMEL TOFFEE CHOCOLATE APPLES

As requested by many here is my recipe for the Carmel Toffee Apples I made at Thanksgiving

• 1 bag of Apples

• 1 bag of Carmel pieces
• 1 bag of Hershey Toffee Bits
• Popsicle sticks
• 6 Dove Dark Chocolate pieces
• 1 bag Ghiradelli Chicolate chips semi sweet

Step 1 (Carmel)
1. Set up a bowl full of Toffee bits right next to the stove
2. Start Melting the Carmel according to the directions on the bag
3. Place (buttered) wax paper on a cookie sheet
4. Wash the apples and let dry (be sure they are dry or else the carmel will not stick all around)
5. Insert the sticks into the Apples
6. Once the Carmel is completly melted you will begin to dip the apples. Be sure to cover completly and shake off additional Carmel
7. Roll the coated Apple in the Toffee bits
8. set on wax paper to harden

Once all the apples have been dipped you will place them in the fridge to harden. You will then prepare your choclate in a double boiler or microwave glass dish as follows:

Step 2 (Chocolate)
1. You will cut the (6) dove chocolates into little pieces and place in the double boiler with the 1 bag of Ghiradelli chocolate
2. Once the chocolate is melted you will then take a table spoon and drizzle the chocolate only on the top of the coated apple (be sure to cover the whole top)
3. Sprinkle toffee pieces on top of the chocolate
4. place back in the fridge to harden the chocolate

Once the chocolate has been hardened you will then drizzle Carmel in thin lines over all the apples.

ENJOY!!!