ooooo-lalalala-Summer Strawberry Rubarb Pie

Okay gals, to get your pie-engines started, first things first.... tie on an adorable apron! Tidy the kitchen! Fill the sink with hot sudsy water to soak and clean as you go.
Gather all of your ingredients, and utensils, before you begin.
Dab a little flour on your nose, so the home-folks will know that you are hard at work! (wink!) Wash and trim the greens off of your fresh-picked strawberries and rhubarb and cut into 1/2" to 1" pieces. Three cups of each.
In your most loved, sturdy, farm-wife bowl, (mine is an old-fashioned celery green Pyrex ) mix the fruit together with 1 and 1/2 cups of sugar, 2 tablespoons of cornstarch, 2 tablespoons of Minute Tapioca, pinch of salt. As you are stirring, like Beulah, thank the Lord for His goodness, His love and mercy. Thank Him for the abundance of fresh food he provides for us here in this great country of ours. And while you are at it, ask the Lord to preserve and protect our Armed Forces as they put their lives on the line, so we could enjoy our safety and freedom. Glory!For as the heavens are high above the earth, so great are His mercy and loving-kindness toward those who reverently and worshipfully fear Him. Psalm 103:11
Sprinkle the bottom of the dough-lined pan with another tablespoon of Minute Tapioca. This will keep the crust from getting soggy. I do this extra little step for all fruit pies because they are so juicy. Heaven knows Grandma Great's pie crusts are always durable, yet tender and flaky. As you pour the sugared fruit into the prepared double crust pastry, think about who you could bless with a slice of this Bless Your Heart pie. Be sure to dot with butter, before you layer the top crust on.
Roll out the top crust. Just like "Sweets" you can create a variety of festive and fancy-like looks. Use a cookie cutter to punch out designs to let the steam out, or do a lattice design, or put a solid top on, with little tear-drop openings for the steam. Then crimp the edges by folding the top and bottom crusts under, and flute a pretty little ruffle around the edge (to match Beulah's sunbonnet!). Brush top crust with milk or cream and sprinkle with sugar. I think the sparkling star cut-outs are dreamy and would be wonderful for the 4th of July!If you have time, it's best to refrigerate the pie for 20-30 minutes to firm up the dough. Cover the edges with foil and then place on a lined cookie sheet and bake at 350 for 50-60 minutes. The true test to see if the pie is done, is to make sure the juices are bubbling slow and as thick as honey. If it is bubbling, but the juices are liquid-y, give it about 5-8 minutes more.
I think fruit pies are most delightful, warmed, and then topped with a scoop of rich vanilla ice-cream and of course shared with a loved one, or two, or three. (You can re-warm the pie, just before serving, in a 350 degree oven, for 10-15 minutes).

Most Requested Recipe-Breakfast Banana Bread

I've made several banana bread recipes here and I always come back to this one, it is a wonderful standard recipe that you can build upon and customize to your liking. A few pointers... This is a DENSE bread, the last one I made I actually weighed on my kitchen scale and it came to just under 2 1/2 lbs! This is probably due to the 2 1/3 cups mashed bananas; I generally use about 5 medium size bananas but have used a little as three and it still came out good. If you like a lighter cake or muffin type bread, look elsewhere. Mix the ingredients carefully; I use my mixer to cream the butter and sugar and incorporate the eggs, but for the bananas and flour mixture I use a wooden spoon and mix gently until everything has just come together. I also add about 3/4 to 1 cup of chopped walnuts & chocolate chips. 350 degrees for 1 hour, 15 minutes works for me but it is extremely important that I watch where my oven racks are positioned, too high in the oven and the bottom will not bake correctly, too low and it burns before the middle it cooked through. I position my rack one notch lower than direct middle of my oven and it comes out perfectly. Test with a toothpick in several places for doneness so you don't mistakenly hit a banana piece and think it is underdone. EnJOY!

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Mindy's Lemon Bars

Mindy’s Lemon Bars are the featured recipe for this week because I have received countless emails for requesting the recipe. This is a super easy to make and I am sure your family will enjoy! One request I have is please make enough to share with a neighbor!

Crust:
1c. Butter
2c. Flour
¼ tsp. salt
1/2 c. Sugar

Preheat oven to 350. Blend all ingredients until mixture is crumbly. Press on bottom of 9x13 pans. Bake for 20 mins.

Filling:
4 Eggs
2c. Sugar
4 T Flour
½ tsp. Baking Powder
10 Tlbs. Lemon Juice

Beat eggs until they are light and thick. Add sugar, flour, baking powder, lemon juice. Remove the crust from the oven and pour filling.

Bake an additional 20 mins or until golden on top.

Sprinkle with powdered sugar, lemon wedge & mint.

Easy To Make Valentine Dessert

This lovely and luscious treat is rumored to have been the favorite dessert of European royalty long ago. I know that it's won the hearts of everyone I've ever made it for. Enjoy!

INGREDIENTS

1 package (17.3 ounces) frozen puff pastry, thawed
3 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
2 cups heavy whipping cream
1 teaspoon vanilla extract, divided
1 cup confectioners' sugar
1 tablespoon water
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
1 teaspoon shortening

DIRECTIONS

On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Using an 11-in. heart pattern, cut each pastry into a heart shape. Place on greased baking sheets.

Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Meanwhile, whisk milk and pudding mix until thickened.
In a large mixing bowl, beat cream and 1/2 teaspoon of vanilla until stiff peaks form. Carefully fold into pudding. Split puff pastry hearts in half. Place one layer on a serving plate. Top with a third of the pudding mixture. Repeat twice. Top with remaining pastry.

In a large bowl, combine the confectioners' sugar, water, almond extract and the remaining vanilla until smooth. Spread over top.

In a heavy saucepan or microwave, melt chocolate chips and shortening; stir until smooth. Pipe in diagonal lines in one direction over frosting. Beginning 1 in. from side of heart, use a sharp knife to draw right angles across the piped lines.

Refrigerate & Enjoy!

Classic Banana Cream Pie

1 baked pie shell

3 T cornstarch

1 1/3 C water

1 14 ounce can sweetened condensed milk (NOT EVAPORATED)

3 egg yolks, beaten

2 T, butter

1 teaspoon vanilla

3 bananas, sliced and dipped into lemon juice

whipping cream, whipped

In a saucepan, dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly.

Remove from heat and add butter and vanilla. Cool slightly. Arrange 2 bananas on the bottom of the pie shell. Pour filling over bananas

Chill for about 4 hours and spread whipped cream on top...garnish with the remaining bananas.

YUM!!!

Checkerboard Cherry Pie

1 double crust (recipe below)
3 tablespoons Minute Tapioca
3 bags (6 cups) frozen dark sweet cherries, thawed
2 cups sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
pinch salt
1/4 teaspoon Almond Extract

=Place dough in pie plate, crimp, sprinkle Minute Tapioca on bottom of crust
=Mix cherries with sugar, cornstarch, cinnamon, salt, Almond Extract
=Pour cherry mixture into crust
=Roll out other half of dough, cut into squares.
=Place on top of cherries in a checkerboard design
=Brush with milk and sprinkle sugar.
=Cover crust edge with foil to prevent it from burning.
=Place foil lined cookie sheet on bottom rack to catch juices.
=Bake at 375 for one hour or a little longer, until the juices are thick and clear.

Cherry pie is not my favorite, but this is a good pie if you like cherries. Next time I think I'll make a Checkerboard Blackberry Pie. I love anything "checkerboard" so this is a fun and different design to do....easy too!

Best Rum Cake Ever

"Best Rum Cake Ever"
(Try at your own risk!)
1 t. sugar
1 c. dried fruit
Brown sugar
2 large eggs
1 c. butter
Lemon Juice
Nuts
1 or 2 Quarts of rum.. as needed...
Before starting, sample rum to check quality.
Good, isn't it? Now proceed.
Select large mixing bowl, measuing cupt, ect.
Check rum again. It must be just right.
To be sure rum is of proper quality, pour one level cup
of rum into a glass and drink it as fast as you can. Repeat.
With electric mixer, beat 1 cup of butter in a large fluffy bowl.
Add 1 seaspoon of thugar and beat again.
Meanwhile, make sure rum is still alright.
Pour another cup and drimk as fast as you can. Repeat.
(Open second quart if necessary.)
Add leggs, 2 cups of fried druit and beat til high.
If druit gets stuck in beaters, pry loose with drewscriber.
Smaple rum again, checking for tonscisticity.
Next sift 3 cups pepper or salt (really doesnt matter).
Sample rum again.
Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts.
Add 1 bablespoon of bwown thugar - or whatever colore you can find.
Wix mell. Grease oven. Turn cake pan to 350 degrees.
Pour the whole mess into the boven and ake.
Check rum again and bo to ged. *hick*

Jars Of JOY

The best gifts come from the heart-and the kitchen.


Start a new gift-giving tradition this year: homemade sauces that are simple to prepare and lovely to share. They offer an added bonus to the giver-no trip to the mall.
Choose one of these sweet or savory recipes, or select a cherished family favorite from your files. Then dress up the results with a nice container, and Test assured that your gift is the one they'll still remembered next Christmas.

This has become a family gift giving tradition.


APPLESAUCE
12 large Granny Smith apples, peeled and coarsely chopped
1 1/2 cups sugar
4 cup fresh lemon Juice

COOK all ingredients in a Dutch oven over low heat, stirring often, 10 minutes. (Sugar will dissolve and apples will begin to break down and release juices.) Increase heat to medium, and cook, stirring often, 25 minutes or until thickened. Spoon into hot sterilized jars, and seal. Store in refrigerator up to 1 month.

Makes: about 6 cups.
Prep: 20 min., Cook: 35 min.


CARAMEL SAUCE
1 cup butter
2 cups sugar
2 teaspoons fresh lemon Juice
1 1/2 cups whipping cream

MELT butter in a heavy saucepan over medium heat; add sugar and lemon juice, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes: about 3 cups.


HEAVENLY HOT FUDGE SAUCE
4 (1-ounce) unsweetened chocolate squares
1/2 cup butter
3 cups sugar
1 (12-ounce) can evaporated milk
1/2 teaspoon salt

MELT chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt. Serve warm or spoon sauce into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes: about 4 cups.
Prep: 5 min.; Cook: 10 min.


HOT-AND-SPICY CRANBERRY-PEAR CHUTNEY
1 1/2 cups fresh cranberries
1 (6-ounce) package sweetened dried cranberries
1/3 cup sugar
1 cup fresh orange juice
1 tablespoon grated fresh ginger
2 (10%-ounce) jars pear preserves
1 (10 1/2-ounce) jar hot jalapeno jelly
1 (10 1/2-ounce) jar hot mango chutney
1 tablespoon grated orange rind

BRING first 5 ingredients to a boil in a large saucepan, stirring constantly. Reduce heat, and simmer, stirring constantly, 5 minutes or until cranberry skins pop.
STIR in pear preserves and remaining ingredients; simmer mixture, stirring constantly, for 5 minutes. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes: about 8 cups.
Prep: 5 min.; Cook: 13 min.


MEAT SAUCE FOR SPAGHETTI
5 pounds ground chuck
6 medium onions, diced
5 large celery ribs, diced
2 (28-ounce) cans crushed tomatoes
2 (26-ounce) cans tomato sauce
2 (12-ounce) cans tomato paste
2 (12-ounce) bottles chili sauce
2 (12-ounce) cans sliced mushrooms, drained
4 cups water
3 to 4 tablespoons sugar
2 teaspoons salt
2 teaspoons coarsely ground pepper
2 teaspoons white vinegar

COOK first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.

ADD crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavyduty zip-top plastic bags up to 3 months (thaw in refrigerator).
Makes: about 7 quarts.
Prep: 30 min.; Cook: 1 hr., 10 min.

PEPPERY BARBECUE SAUCE
2 cups firmly packed brown sugar
2 tablespoons pepper
1 to 1 1/2 teaspoons salt
4 garlic cloves, minced
4 cups ketchup
1 cup white vinegar
2 tablespoons vegetable oil
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce

STIR together all ingredients. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes: 6 cups.
Prep: 10 min.


CUMBERLAND SAUCE
This sauce has great depth of flavor It's delicious with pork and turkey and can be used as a raze for ham

2 1/2 cups port wine, divided
1 (10-ounce) jar red currant jelly
3 tablespoons light brown sugar
2 tablespoons grated orange rind
2/3 cup fresh orange juice
1 1/2 tablespoons grated fresh ginger
2 teaspoons dry mustard
4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 tablespoons cornstarch

BRING 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.

STIR together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes: about 4 cups.
Prep: 15 min.; Cook: 25 min.

ENJOY!