I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Rhubard Custard Pie

3 eggs
3 Tbsp. milk
1 3/4 cup sugar
4 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. vanilla
2 lbs. fresh rhubarb, cut in 1-inch lengths (or 4 cups frozen)
Pastry for two crust pie
2 Tbsp. butter
Milk, Sugar

Beat eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl just until well blended.  Stir in rhubarb.  Fit bottom crust into 9-inch pie pan.  Spoon in filling.  Dot with butter.  Cut remaining pie crust into 1/2 inch strips.  Weave strips over filling for lattice top.  Pinch top and bottom crusts together.  Turn under, pinch to make a stand-up fluted edge.  Brush pastry with milk; sprinkle with sugar.  Bake at 400 degrees for 45 minutes or until pastry is golden brown.

My Aunt Hazel used to make a pie like this.  She made great baked stuff including huge sheets of caramel rolls for her family of seven kids.
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