My favorite pie ever.
2 c each strawberries and rhubarb, sliced 1/4 inch thick
1 c sugar
1/3 c flour
4 T butter
cream for brushing crust
2 T coarse sugar
2 pie crusts
Preheat oven to 400*F.
Mix fruit together and place in pie crust. Mix together sugar and flour, sprinkle over fruit. Shake pan to distribute. Dot with butter. Form lattice over top of fruit. Brush crust with ice water and pinch together. Brush with cream and sprinkle with sugar.
Wrap crust with tin foil and bake for 15 minutes.
Remove foil and bake another 30-35 minutes.
If using 3 c rhubarb and 1 c strawberries, use 1 1/4 c sugar instead.
Monday, May 24, 2010
Sunday, May 2, 2010
CVI: Lemon Sponge Puddings
This recipe is from the April 17, 2010 issue of Woman's Day.
I made this last week and it is delicious! Could've cooked a little longer but it might just be because my oven is atrocious.
1 1/4 c whole milk
3 large eggs, separated
1 T grated lemon zest
1/3 c fresh lemon juice
2 T unsalted butter, softened
1 c sugar
1/2 c flour
Heat oven to 325*F. You'll need 8 4-oz ramekins and a roasing pan large enough to hold them (I used 4 custard cups and a pie pan).
In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
Ladle into ramekins.
Place ramekins in roasing pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
To serve: Run a knife along edges or ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
I made this last week and it is delicious! Could've cooked a little longer but it might just be because my oven is atrocious.
1 1/4 c whole milk
3 large eggs, separated
1 T grated lemon zest
1/3 c fresh lemon juice
2 T unsalted butter, softened
1 c sugar
1/2 c flour
Heat oven to 325*F. You'll need 8 4-oz ramekins and a roasing pan large enough to hold them (I used 4 custard cups and a pie pan).
In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
Ladle into ramekins.
Place ramekins in roasing pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
To serve: Run a knife along edges or ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top. Garnish with raspberries.
Subscribe to:
Comments (Atom)