Strawberry-Rhubarb Pie

This is an oldy but goody!  It's my favorite crust and so simple to make.  I actually can throw this together in about 30 minutes.  Before you know it your kitchen will smell wonderful!!

Strawberry-Rhubarb Pie 

For the Pie:

1 1/2 cups sugar

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

3 cups 1/2-inch pieces rhubarb

2 cups sliced strawberries

Pastry for 2-crust 9-inch pie

1 Tablespoon butter

Oven @ 400 degrees

Combine sugar, flour, salt, nutmeg and cinnamon.  Add to the fruit, mixing well: let stand 20 minutes.

For the Pastry: 

2 cups flour

1 tsp salt

2/3 cup crisco

6-7 Tbs cold water

In a medium bowl mix the flour and salt and add the crisco.  Blend with a fork or pastry blender until small like peas form.  Add the cold water and mix until the dough forms.  separate into two balls and flatten the balls out and try not to handle too much.  Wrap in plastic wrap and stick in fridge for 10 minutes

Roll out your dough to fit a 9-inch pie plate.  place the pastry dough in the pie plate.  Spoon out your fruit mixture into the the pastry lined pie plate.  Dot with butter.   Roll out the top crust and adjust the fit the top and flute the edges. Make small cuts in the top crust to release stream from pie as it bakes.   You can beat an egg and glaze the top of the pie if you like a golden brown crust.

Bake in hot oven (400 degrees) about 40 - 50 min or until done.  Serve warm with whipped cream or ice cream!  Enjoy! 

 

Oven-Baked Blueberry French Toast

Oven-Baked Blueberry French Toast

Ingredients:

2 (8 oz) packages cram cheese, at room temp

1/2 cup granulated sugar

2 tsp vanilla extract

1 tsp ground cinnamon

2 large eggs

1 1/2 cups milk

10 slices French bread, 3/4 inch thick

(preferably homemade or fresh store-bought)

2 cups fresh blueberries

Maple syrup, for serving

Confectioners' sugar, for serving

Cooking instructions:

• Preheat the oven to 350 degrees, and lightly grease a 9x13-inch baking dish.
• Beat the cream cheese, granulated sugar, vanilla, and cinnamon in a large bowl, with a stand mixer on medium speed until well blended.
• Add the eggs, one at a time, mixing will after each addition.  Add the milk, and mix well
• Arrange the bread in a prepared baking dish, and spread the blueberries on top of the bread.  Pour the cram cheese mixture over the bread. Let stand for at least 15 minutes before baking (or cover the pan, and place it in the refrigerator overnight).  Bake for 40 to 45 minutes, until golden brown.
• Serve with maple syrup and confectioners' sugar.