Posted by Unknown on June 01, 2001 at 11:11:53:
Rhubarb and Strawberry Pie
Ingredients
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
3 Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
4 Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
5 Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Makes 1 pie
------------
Lemon Butter Snowbars
Recipe By : posted by Schmitty at Mimi's
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter, softened -- (no substitutes)
1 1/3 cup all purpose flour
1/4 cup sugar
Filling:
2 eggs
3/4 cup sugar
2 tablespoons all purpose flour
1/4 teaspoon baking powder
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
confectioners' sugar
Preheat oven to 350 degrees.
In a mixing bowl, combine crust ingredients. Mix on low speed until blended (1 minute).
Pat into ungreased 8 inch square baking pan.
Bake near center of 350 degree oven for 15 to 20 minutes or until brown on edges.
For filling, combine all ingredients in another mixing bowl and blend well.
Pour filling over partially baked crust.
Return to oven for 18 to 20 minutes or until set. Cool.
Sprinkle with confectioners sugar.
*****This is the easiest recipe ever! I take it all the time to potlucks and always get asked for the recipe.
1 box one step angle food cake
1 can lemon pie filling
1 can cream cheese frosting
Mix the cake mix and pie filling together (it will seem dry but it will mix in). Spread in a floured jelly roll pan. Bake at 350º for 20-25 minuntes until golden. Cool and frost
----------------
Swedish Rusks
SWEDISH COOKIES
--------------------------------------------------------------------------------
1 c. butter
1/2 c. sugar
1 tsp. vanilla
2 egg yolks
2 c. sifted flour
1/2 tsp. salt
2 egg whites, unbeaten
1 1/2 c. finely chopped nuts
Cream butter and sugar. Blend in vanilla. Add egg
yolks, one at a time and beat well. Sift in flour and salt,
blend thoroughly. Shape into balls, dip in unbeaten egg white
and roll in nuts. Place on ungreased cookie sheet. Make a
small depression and place in a piece of cherry or later some
jelly. Bake at 375 degrees for 15 minutes. Makes 6 dozen.
Pecan Snowballs: Same batter as Swedish Cookies, except
roll into balls and when removed from oven roll in powdered
sugar.
-----------
SWEDISH HEIRLOOM COOKIES
--------------------------------------------------------------------------------
1/2 c. Crisco
1/2 c. butter
1 c. powdered sugar
2 c. flour
1/2 tsp. salt
1 Tbsp. water
1 Tbsp. vanilla
1 c. chopped pecans
Cream shortening and butter until light and fluffy. Add
1 cup powdered sugar and salt; cream well. Blend in flour; add
water and vanilla. Mix well. Stir in pecans. Shape into
1-inch balls and slightly flatten. Bake on ungreased cookie
sheet at 325 degrees for 12 to 15 minutes, or until done. Roll in
powdered sugar while still warm.