Strawberry Rhubarb Cream Pie

  • 1 ½ cups shortening
  • 3 cups unbleached flour
  • ¼ cup water
  • 4 cups chopped rhubarb
  • ½ cup strawberries
  • 3 eggs, beaten
  • 1 ½ cups sugar
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • ¾ teaspoon nutmeg

Blend the shortening into the flour. Add the water; mix. Press into 2 round balls, flattened on the top. Roll out the bottom crust on a floured pastry cloth. Fit into a 10-inch pie pan. In a large bowl, mix the fruit and eggs. Combine the dry ingredients and add to the fruit mixture. Stir. Pour into the pastry shell. Top with 2 tablespoons of butter. Roll out and add the top crust. Cut gashes for steam to escape. Bake in a 400 degree oven for 1 hour. Cool. Enjoy a piece with a scoop of ice cream.

Serves 6.

Buttermilk Pancakes

  • 1 egg
  • 1 ¼ cups of buttermilk
  • 2 tablespoons vegetable oil
  • Dry Ingredients
  • 1/3 cup of cornmeal
  • 2/3 cups of all purpose flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

In a large mixing bowl, combine the dry ingredients. In a smaller mixing bowl, beat the egg with a fork, then add the buttermilk and the oil and continue beating until well mixed. Add to the dry ingredients and stir until blended but slightly lumpy. Pour ¼ cup of batter onto a hot, lightly greased griddle or a heavy skillet. Turn the pancakes over when they start to bubble. Serve with warm maple or berry syrup, or fresh fruit for breakfast. Store left-over pancakes in the refrigerator, reheat in microwave and serve with ice cream and chocolate syrup or sauce for dessert. Enjoy!