rhubarb pie and kitcam

 

Rhubarb pie. In fact I made 2 because we had company and it was enjoyed by all. And it was as good as it looks. Not really being a baker it did take me all morning. But it was well worth it.

Picture was taken with the iPhone app Kitcam. There you can mix and match 15 lenses, 32 different films, and 20 frames. This is fast becoming one of my fav photo apps. And I like the graphic.

I was going for a Norman Rockwellesque look. Since I very rarely appear in any of my photos I had to set the shot up so my handsome hubby could point and shoot.

I played with the lenses, film and frames until I got what I wanted. Liked the punched up color, the frame and grayed edges. Also set the app to take continuous shots every 2 seconds. Lots of film, not too much pain and I though I would get one decent shot.

As I was researching to write this post I found that GhostBird Software, the developers of Kitcam, has been purchased by Yahoo! to become part of the Flickr team. As a result, it has now been removed from the App Store, though will continue to work for anyone who has already downloaded it. And if you've ever had the app you'll still be able to re-download it.

But to keep you from being too disappointed I'll share my rhubarb pie recipe.

Sour Cream Rhubarb Pie

I start with 2 deep dish frozen pie crusts from the store. If you make your own, well good for you.

FILLING 2 eggs, slightly beaten 1 c dairy sour cream 1  1/2 c sugar 2 T flour 1 t vanilla 1/4 t salt 3 1/2 c chopped rhubarb

TOPPING 1/4 c brown sugar 1/4 c flower 3 T butter

Preheat oven to 450.

FILLING: Mix first 6 ingredients in a bowl. Stir in rhubarb. Pour mixture into prepared crust. Bake 15 minutes. Reduce heat to 350 and continue baking 20-25 minutes. Add topping.

TOPPING: Mix together, sprinkle over pie and continue baking until pie is set.

Makes 8 servings.

enjoy!

no fuss potato soup

this recipe originally comes from my friend Chris. I modified it a little. It was a nice hearty little soup for a gray, rainy day.

6 c peeled, diced potatoes 5 c water 2 c diced onions 1/2 c chopped carrots 1/4 c butter 4 cubes chicken bouillon 1/2 t salt 1/2 t pepper 12 oz can evaporated milk 8 oz cheddar or colby cheese, shredded. I use whatever cheese I have handy.

1. Combine all ingredients except milk and cheese in slow cooker.

2. Cover, cook on high 6-7 hours or until veggies are tender.

3. When everything was tender I used my immersion blender to make the soup creamy. If you like your soup chunky  you can skip this step.

4. Stir in milk and cheese.

Variations:

1. 3 crumbled slices of crisp bacon

2. I had some ham which I added.

3. Top individual servings with chopped chives.

Enjoy!

easy spinach pie

 

my friend Justine tells me I should post more recipes, so here goes. This one is from my friend Nita. I made it a couple weeks ago and took it to Chicago as part of brunch when the kids were moving into their new house. It was a hit. Next time I am going to make 2, bake both and freeze one.

Easy Spinach Pie

3 eggs 3 T flour 1 lb. (16 oz container) cottage cheese, I used 2%. 1/4 t garlic salt dash of hot sauce 1 pkg (10 oz) chopped spinach, thawed and drained 1/4 c melted butter 3/4 c shredded cheddar cheese. prepared pie shell if you are using one, I don't.

Preheat oven to 350 degrees.

Blend in a blender eggs, flour, cottage cheese, garlic salt and hot sauce. Pour into a bowl.

Add remaining ingredients. Stir. And pour into a greased pie plate or crust.

Bake 55-60 minutes. Let sit a few minutes before cutting and serving.

It was quick, it was easy, it was good. I like not having a crust and didn't think it needed one. Enjoy!

Mom's boiled frosting

this frosting on an angel food cake is the taste of my childhood. I just recently found this recipe again. A bonus is that it is in my Mom's handwriting.

I assume Spry is a lard. I doubled the amount of the butter. I don't use lard and didn't want to buy it for 2T.

Make sure your angel food cake is not warm.

Frosting must be cool enough or it will run off the cake and pool on the plate. If it is too hard it will not spread. Err on the side of too hard as you can soften it as needed.

If you do it right you can put the frosting on the top of the angel food cake and spread it to the edge and the frosting will dribble down the side and harden.

This tastes like angel food cake with fudge on top. Yum.

a homemade life by molly wizenberg

 

An enjoyable read. I really bought this book as a gift but now I am going to keep it. Molly is a freelance food writer, blogger at Orangette and podcaster at Spilled Milk. She also has a love of Paris. I assume this book is a compilation of some of her blog posts and recipes. She writes about her life, tells a story, gives a recipe.

And I now know how to make good French toast. Crispy edged French toast. It was how her Dad made it.

When my friend Laurie comes I might surprise her with a chocolate cake and vanilla pepper ice cream. Laurie is a MUCH better baker than I but never let that stop you from making something for someone.

On another food note I borrowed my Mom's recipes from my sister. My Mom once told me that she resented every meal she ever made. Based on that I was surprised that she had so many recipes but not that they are so well organized.

I want to look at them for several reasons. First it is so amazing to see either of my parent's handwriting now that they are gone. Kind of bittersweet. And there were a couple recipes I remember but don't have. For many years our birthday cakes were German Chocolate Cake from scratch. The kind where the pan weighted several pounds. Later it was an Angel Food box cake but with what we called Boiled Frosting. I do remember making it and you did boil it and then still hot it went on the top the the cake and then it dripped down the sides and hardened.

I want to preserve some of these recipes somehow. I might just get some little glass 3x5 frames and frame a few to put in my kitchen. Better ideas anyone?

Thanks for the book suggestion Gwen and for anyone interested here is a link for the book.