Be bop a re bop- rhubarb and srawberry pie

Behold the first recipe I created myself. Whoever decided to eat the red stems of a toxic plant that is pretty tart on its own could become such a tasty duo with overly sweet berries.









Rhubarb and Strawberry Pie

preheat to 400

pie crust- bottom and top
1 1/2 c frozen strawberries
1 1/2c rhubarb, sliced
1c sugar
3 tblsp corn starch
dash cinnamon
4 tblsp butter

put your fruit in a bowl with sugar and corn starch. stir until the fruit is coated. sprinkle cinnamon on the bottom crust before adding your fruit. it will be super dry, just make sure everything is coated and all the dry goes on top. put your butter on top and cover with other crust. slice some slits in the top.

bake 15 minutes at 400 then lower to 350 for 45 minutes

i can pecan

This beauty is from my Husband's grandmother. I have it on my refrigerator. I keep it there. This recipe has been number 1 since the first day I tried it.










Pecan Pie

350 45-60 minutes

ingredients:
3 beaten eggs
1 cup sugar
1 heaping tbls flour
1/2 c dark corn syrup
1/2 c light corn syrup
3 tbls melted butter
1tsp vanilla
1 1/2 cup pecans


Beat eggs
add Syrup and sugar
mix well
stir in add flour, vanilla and melted butter

Put 1 up in pie pan and pour mixture over
sprinkle remaining nuts over top
bake until set.

HAVE MIXER ? CAN MERINGUE!

So this pie was the most daunting to me when i first started my adventures in baking. Then i tried it by hand... and failed miserably. However, with the addition of a stand mixer or popeye arms there isn't an easier or more delicious thing i can think of. Case in point- i forgot to take a picture when it was fresh and 3 hours later the pie had become a memory.



So from the dark dank cook books of days past i present

Lemon Meringue
Preheat to 325
bake 15

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon grated lemon zest
• 3 egg yolks

Top or the actual Meringue:

• 3 egg whites
• 1/4 teaspoon cream or tartar
• 1/4 cup sugar

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust.

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks from. Gradually beat in the sugar until stiff. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.