Text 13555, 81 rader
Skriven 2011-07-18 23:51:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: American food 568
=============================
 -=> On 07-17-11  22:24,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: American food 568 <=-

 DSac> Tell her New Englanders eat pie for breakfast.
 
 DSh> With cheese, with ice cream, or nude?

 DSac> The only pie served with cheese is apple pie, and you'd get good VT
 DSac> cheddar with it.  For breakfast or lunch; cheese on pie for dessert
 DSac> is much less common.

 DSac> Ice cream is popular on most fruit pies, but not for breakfast.

 DSac> Just plain ol' pie is for anytime.

And what is your favorite flavor of pie?  Or name several.

Mine are pecan, lemon meringue, blueberry and apple.  I also like key
lime pie, but don't get it often.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rhubarb Squares (From Tante Be) "Rhabarberkuchen Mit Makr
 Categories: German, Dessert
      Yield: 4 Servings
 
MMMMM---------------------------DOUGH--------------------------------
 10 2/3 oz (300 grams) flour
 4 7/16 oz (125 grams) butter
  3 1/2 oz (100 grams) sugar
      5    Eggs (separated)
      1 pk Vanilla sugar

MMMMM--------------------------TOPPING-------------------------------
  3 1/3 lb (1.5 kg) rhubarb (6-7 large
           -stalks)
 10 2/3 oz (300 grams) sugar
      3 tb Breadcrumbs

MMMMM--------------------------MERINGUE-------------------------------
  3 1/2 oz (100 grams) ground almonds
           -(for meringue)
 4 7/16 oz (125 grams) sugar (for
           -meringue)
 
  Sieve the flour into a large, flat bottomed bowl. Add the sugar and
  mix well. Cut the butter in with a pastry cutter. Separate 4 eggs;
  set the whites aside. Add the four yolks plus one whole egg to the
  flour and butter mixture; add the vanilla . Knead briefly (it will be
  very dry and crumbly -- that's okay). Place the dough in the
  refrigerator for 30 minutes to rest.
  Wash and peel the rhubarb, and cut it in 1/2 to 3/4 inch pieces. Line
  a cookie sheet with parchment paper. Don't grease the pan (or if you
  don't have parchment paper you can try it with a greased pan
  instead.) Roll the dough out to about 1/4 inch thick. Make a ridge
  around the edge to help keep in the juices. (You could try to make
  this as a pie...this amount would probably make two small pies. The
  crust is thicker, denser, and sweeter than a pie crust, though.)
  Poke holes all over the crust with a fork and bake in a preheated 390F
  oven for 15-20 minutes.
  Mix the 10.38 ounces of sugar in with the rhubarb and let them sit
  together briefly to create some juice. Spread the breadcrumbs over the
  pre-baked crust. Spread the rhubarb evenly over the crust, along with
  the sugar/juices. Bake for 20 minutes at 390F until the rhubarb is
  soft. Beat the egg whites until they are stiff. Slowly add 4.41
  ounces of sugar and continue to beat until it's thick and creamy.
  Fold the ground almonds into the egg whites.
  Distribute the egg white mixture over the baked and still hot rhubarb
  cake and bake at 480F 10 minutes until the meringue is lightly
  browned. From: Barb@altoetting-Online.De       Date: 07-13-98
  Rec.Food.Recipe
 
MMMMM


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