Text 8290, 111 rader
Skriven 2008-06-03 16:01:00 av FRED A BALL (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: a chilling thread 371
=================================
BF*>jw-> OK Burt, which kind are you? [g]
BF*>B.S. chem.

Now you've gone an done it.  You have let everyone know your secret!!
Now try your chemistry on these...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Montana Rhubarb-Orange Cream Pie
 Categories: Pies, Filling, Fruit
      Yield: 8 Servings

           SHELL:
      9    BAKED pie shell
           FILLING:
  1 1/2 c  Sugar
      2 tb Cornstarch
      3 c  Fresh rhubarb; 1/2"
           Pieces
    1/2 c  Cream (1/2&1/2 or milk)
    1/4 c  Orange juice
    1/4 ts Red food coloring (opt)
      3    Egg yolks; slightly
           Beaten
           MERINGUE:
      3    Egg whites
    1/4 ts Cream of tartar
      3 tb Sugar
    1/2 ts Vanilla

  Combine sugar, cornstarch, rhubarb, cream, orange juice and food
  coloring in med. saucepan. Cook over medium heat, stirring frequently
  until rhubarb is tender and mixture has thickened. Pour 1 cup hot
  rhubarb mixture into egg yolks, stirring constantly. Add to rest of
  hot rhubarb mixture; bring to boil. Cool slightly; pour filling into
  pie shell.

  Make meringue by beating egg whites and cream of tartar until soft
  peaks form. Slowly add sugar and vanilla, beating until stiff peaks
  form. Spread over filling, sealing edges.

  Bake at 350 degrees for 12 minutes or until golden brown.

  A recipe of Wanda Rosseland from Circle, Montana.

  Reformatted for you by Judy Lausch DGSV43A.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry and Rhubarb Cobbler
 Categories:
      Yield: 1 servings

      1    Vanilla ice cream
      1    Vanilla bean
      1    Rhubarb; thinly sliced
    1/3    Fructose or 1/3 cup brown
           -sugar and 1/3
           Cup white sugar
      2 tb Lime marmalade or apricot ja
           -m
      1    Raspberries; hulled
      1    Lime juice
      1    Cornstarch
    1/4    Unbleached white flour
    1/4    Whole-wheat pastry flour
  1 1/4    Baking powder
    1/4    Baking soda
    1/8    Salt
    1/4    Nutmeg
      3 tb Butter
    3/4    Milk (non-fat or buttermilk
           -works fine)
    1/4    Granola
    1/4    Toasted almonds; chopped
           Up to 1 week ahead; remove
           -ice cream
           From freezer to soften. inse
           -rt
           Vanilla bean into container
           -and refreeze.

  Preparation Time: :0:0 Preheat oven to 350 degrees. In a saucepan over
  medium-high heat, combine rhubarb, fructose and water. Bring to a
  boil, reduce heat to low and simmer, partially covered, until fruit
  is barely tender (about 10 minutes). Add lime juice to taste,
  starting with 1 teaspoon, and stir in raspberries. Combine cornstarch
  with 2 tablespoons cold water and stir into fruit mixture.

  Stir frequently until mixture thickens and clarifies (1 to 2
  minutes). Pour into oven-proof dish. Sift together dry ingredients.
  Heat butter and milk in microwave or on stovetop until butter melts.
  Stir quickly into dry ingredients then spread or dot over fruit.
  Sprinkle with granola and nuts. Bake at 350 until golden brown (about
       25    minutes).

  Remove vanilla bean from ice cream and serve with warm cobbler.
  Serves four to six. Wednesday, May 24, 2000 THE SEATTLE
  POST-INTELLIGENCER

MMMMM


Happy Cooking
Fred

---
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