No matter the single digit temperature outside, this pie is welcoming Spring. Nothing says Spring like the fresh clean smell of a piece of cut rhubarb. The rhubarb was calling out to me while at Jerry's Fruit and Garden Center yesterday. I remembered I already had a crust in my freezer from Eric's birthday butterscotch pie so I bought some rhubarb and strawberries to make a pie. I did not want to make a second crust for the top so I did a quick search for a pie with streusel topping and this is what I found. Happy Spring!
Strawberry Rhubarb Streusel Pie 3 cups chopped fresh rhubarb (or frozen, thawed) 1 cup sliced fresh strawberries (or frozen, thawed) 1 cup sugar 3 tablespoons flour ½ teaspoon lemon juice 1 9” unbaked pie shell Topping 2/3 cup flour ½ cup brown sugar, packed ½ tsp ground cinnamon 1/3 cup butter Combine fruit, sugar, flour and lemon juice and stir well. Turn into pie shell. To make topping; combine dry ingredients and cut in butter until cumbly. Sprinkle over rhubarb mixture. Bake at 375 degrees for about 50 minutes. Cut into 8 wedges. Cooking notes: I love the tart flavor of rhubarb but I know my family would appreciate the strawberries more so I used 3 cups of rhubarb and increased the strawberries to 2 cups. I also only used about 2/3 cup sugar and it was still nice and sweet. I increased the flour just a tad (3 heaping tablespoons) since I included more strawberries. I also let the fruit mixture sit for about 10 minutes before adding it to the pie crust.
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I bake; therefore, I run :) I do enjoy baking. My favorites to bake are cookies, muffins, and breads. I am including a bonus recipe for this week below. One of my earliest baking memories did not have the greatest results, but I am thankful for an understanding family. This story started in our little house in the big woods. We were anticipating going to my grandparents, one of my favorite homes to visit as a child. My mom was not feeling well, so she either asked or I volunteered to make the birthday cake for my uncle Dennis. It was a simple box cake mix. Not so simple for a unsupervised child ten or under. Math has never been one of my favorite subjects and I had a little trouble measuring the correct amount of water. Needless to say, I did not add enough water and although the cake did not look too bad, it was terribly dry. I can still picture my Uncle taking a bite and saying, "Becky, this cake is good." He must have had a huge scoop of ice cream to help him swallow that bite of cake. I have managed to master the box cake mix :) For those moms with young children and even older children, I encourage you to invite your child into the kitchen with you and let them help you. I know this means more work for you. You cannot be in a hurry and usually there is more to clean up. But, when you invite them into the kitchen, you are expressing to them that you want to spend time with them. Not only are they learning cooking and baking skills (and hopefully some math skills :) they are getting to spend time with you, this is priceless. My girls liked to help make cookies, and still do. Although, most times they are in the kitchen are their own making cookies. We still make sugar cookies together at Christmas time. They are are able to express themselves artistically on the cookies they decorate. Invite your little ones into the kitchen today and make some chocolate chip cookies. My favorite all time recipe is below. Chocolate Chip Cookies ¾ cup granulated sugar 1 cup brown sugar ½ cup butter ½ cup vegetable shortening 1 tbsp vanilla (Yes, a tablespoon not a teaspoon, I know what you are thinking :) 2 eggs, slightly beaten 3 cups flour ¾ tsp baking soda ¾ tsp salt 3 cups semi-sweet chocolate chips 1 cup chopped nuts (optional) In a large bowl, combine sugars; add in butter and vegetable shortening and cream together with sugar. Add vanilla and eggs; mix together. In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Stir in the chocolate chips and nuts (if using). Drop dough with a small ice cream scoop or cookie scoop onto cookie sheets. Bake 10-12 minutes at 350 degrees. Remove from oven and cool on wire racks. Yield: 2 ½ dozen Cooking notes: To get a great cookie with a chewy texture, make sure to use the ½ cup butter and the ½ cup vegetable shortening. Bake until just a bit gooey in the middle and slightly brown. I rarely spray my baking sheets with cooking spray as the oils in the cookies (in this case butter and shortening) prevent them from sticking to the pan. The table. five pieces of wood fitted together. It is so much more than a place to eat. It is the place where our family gathers at the end of the day to reconnect. A place to share highs and lows from our day. A place to celebrate accomplishments and offer empathy when hurt is expressed. The table, it is the foundation of our family where we find nourishment; physically, emotionally and spiritually.
Our table is also a place to knead bread, cut out cookies, craft, do homework, host tea parties and offer a meal to family and friends. I want to invite you to our table. You may not be able to join me physically, but join me with a cup of tea as you read. Through this blog I will share some of my favorite weekly recipes on the meal planning and recipe page. I will share some of my favorite seasonal crafts and decorations. I will share some insights into being a wife and a mom. I will share what God is teaching me. Welcome to our table! |
AuthorI am a woman who loves everything about making a house a home. I enjoy meal planning, cooking, baking, sewing, crafting, and decorating. Not so much cleaning and laundry, but that goes along with caring for a home. I am blessed to be married to a pastor and we have had the privilege of raising two daughters. Archives
July 2021
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