Sour Cream Rhubarb Pie One 9-inch pastry shell, unbaked (I recommend 10 inch deep dish) 3 cups rhubarb, cut up 1 egg, slightly beaten One and a half cups sugar Dash of salt 3 tablespoons tapioca 1 cup sour cream Place rhubarb in pie shell. Blend together the rest of the ingredients and pour over […]
Month: February 2010
Rhubarb Torte
Rhubarb Torte I use the top of my Wear-Ever roaster as the pan but a big cake pan is what you need. Crust: 2 cups flour, two-thirds cup powdered sugar, 1 cup butter. Mix well and press in bottom and up edges of pan. Bake for 15 minutes at 350 degrees 5 to 6 cups […]
Rhubarb Cream Delight Pie
Rhubarb Cream Delight Pie Crust: 1 cup flour One-fourth cup sugar One-half cup butter Mix and pat into 10" pie pan or spring form pan. Rhubarb layer: 3 cups cut up rhubarb One-half to three-fourths cup sugar 1 tablespoon flour Toss together and pour over crust Bake at 375 degrees for 15 minutes. Cream layer: […]
Buster Bar Dessert
Buster Bar Dessert 1 pound Oreo cookies, crushed (regular or low fat) 1 cup margarine or butter, softened One half gallon vanilla ice cream (or frozen yogurt) One and a half cups Spanish peanuts Two-thirds cup chocolate chips 2 cups powdered sugar 1 teaspoon vanilla One and a half cups evaporated milk One half cup […]
Creamy Chicken Wild Rice Soup
Creamy Chicken Wild Rice Soup 2/3 cup wild rice (rinse six times) 1/2 cup diced onions 1/2 cup diced celery 1/2 cup coarsely grated carrots 4 slices bacon, diced 2 tablespoons butter 4-1/2 cups chicken stock or water with dissolved chicken bouillon 2 to 3 cups cooked chicken, cubed 1 cup heavy cream 1 tablespoon […]