Rocky Mountain Woman

Posts Tagged ‘Desserts’

Red Strawberry Rhubarb Pie

Written by Rocky Mountain Woman on July 29, 2010 – 5:50 am -

This post is in honor the color red. For more really rad red posts click here http://jennymatlock.blogspot.com/

This is hands down, no questions, the very best Strawberry Rhubarb Pie I’ve ever made (and I’ve made a few, let me tell you!). I found this recipe on the Food Network Website..

Ingredients:

For the crust:

2 cups all purpose flour
1/2 cup cake flour
3 t sifted powdered sugar
1/2 cup butter-flavored shortening
1/2 cup salted butter
pinch of salt
1 egg
2 t vinegar
1/4 cup ice cold water

For the filling:

2 1/2 cups chopped washed fresh rhubarb
2 1/2 cups washed and cut strawberries
1 1/2 cups sugar
2 T minute tapioca
1 T all-purpose flour
1/2 t lemon zest
1/2 t lemon juice
1/2 cinnamon
1 t vanilla extract
3 T butter, cubed small
1 egg white beaten w 1 t water
raw “blonde” sugar

Blend the flours and sugar

shortening

& butter

with two knives or pastry blenders until the dough is pea size

whisk the egg, vinegar and water together

and pour it over the flour mixture

incorporate the liquid into the flour mixture, cover and refrigerate for an hour or so.
Divide the dough into two disks and roll one out flat to cover the pie pan. Place the second disk in the pan and cover and refrigerate again for an hour or so.

While it’s chilling, make the filling…(heh, heh)

Chop enough rhubarb to make 2 1/12 cups

and enough strawberries to make 2 1/2 cups

add the sugar

tapioca

flour, lemon zest, lemon juice, cinnamon (I added a little extra, about 1/2 t more), and vanilla, mixing thoroughly

put the filling in the pastry lined pie pan and dot with butter..butter..butter…

brush the edges of the pie crust with the egg white wash and roll out the other disk and place it on top

cut slits for steam and brush with more of the egg white wash, then sprinkle with the raw sugar

crimp and then cover the edges with alumininum foil and place on a cookie sheet in an oven preheated to 425 degrees for 15 minutes. Decrease the heat to 375 degrees and bake for an aditional 45 to 50 minutes, high altitude people (you know who you are!) should increase the temperature to 425 and 400 degrees respectively.
Bake it until it looks like this:

my oh my, this will get them home for dinner on time!

If you want to print this recipe and stick it somewhere for next spring, click here
Print This Recipe
or you can just come back next spring, call first though and make sure I’m home…..

Tags: Desserts
Posted in She Cooks | 29 Comments »

K IS FOR KEY LIME PIE

Written by Rocky Mountain Woman on April 1, 2010 – 5:48 am -

This post is part of Jenny Matlock’s alphabet Thursday.

For other wonderful posts on “K”, look here: http://www.jennymatlock.blogspot.com/

Something you may not know about me is that I lived in South Florida for quite a few years. South Florida is known for sunshine, beaches, beautiful weather, awful traffic and Nellie & Joe’s Key Lime Juice..

I love this stuff! Fortunately, other folks love it also – enough that it is now carried in most grocery stores (even here in the Rocky Mountains). Anyway, authentic Key Lime Pie is pretty simple to make, especially if you use a premade graham cracker crust which I usually do. Hey, do I look like Martha Stewart?

So, to make the filling you pour a 14 oz. can of sweetened condensed milk in a mixing bowl.

add 3 egg yolks

with 1/2 cup of Nellie & Joe’s Famous Key Lime Juice. Don’t try squeezing a few limes and using that juice (you know who you are). It just isn’t the same. Trust me on this one…

Mix it until it’s smooth – it only takes a few minutes.

then just pour it all into the premade pie crust and bake in a 350 degree oven for about 10 minutes, or until it sets up. Let it cool on the counter for a few minutes and then put it in the refrigerator until ready to serve. You can garnish it with some whipped cream and lime slices, or you can just eat it as is in all it’s tropical lime glory. I didn’t even wait for it to cool..but that’s kind of typical of me…

Tags: Desserts
Posted in She Cooks | 50 Comments »

Chocolate Creme Brulee

Written by Rocky Mountain Woman on February 8, 2010 – 12:25 pm -

Creamy, chocolate & crunchy enough to make you forget your whole town had been invaded last week by people in limos with strange ideas about where you should be able to park your truck…

Start by heating a quart of heavy cream with a cup of sugar, a teaspoon of vanilla and an ounce or two of Godiva Liqueur – before you go any further, get yourself a cup of hot, strong coffee and put a little of the Godiva in it, the afternoon will just be so much more fun…

When the cream is just barely simmering, add 1 oz unsweetened chocolate chopped coarsely and 2 oz of cocoa power

whisk it all together until it’s creamy and smooth

Crack and divide 11 eggs, putting the yolks in a large stainless steel bowl

Slowly, slowly, temper the egg mixture by adding a ladle full of hot chocolate to the eggs while whisking constantly

Fill as many ramekins as you can and then place them in roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the ramekins and then bake at 325 degrees until set slightly – about 40 minutes. Cool to room temperature and then refrigerate for two hours or until you are ready to serve them. Sprinkle with a little sugar and then hold a kitchen torch about six inches away, moving the torch back and forth so you don’t burn the creme….

I made both regular and chocolate creme brulee to take to a party a little while ago and it was quite a hit!