Text 10430, 102 rader
Skriven 2014-03-03 06:24:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Rhubarb, Fool  #3
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rhubarb-Strawberry Ice Cream
 Categories: I scream, Desserts, Fruits
      Yield: 10 servings
 
      3 c  Sliced rhubarb
      2 c  Sugar
      2 c  Water
      1 c  Sliced fresh strawberries
      3 c  Miniature marshmallows
      3 tb Lemon juice
      2 c  Whipping cream
           Red food coloring; (opt)
 
  In a 4 qt Dutch oven combine rhubarb, sugar, water, and
  strawberries. Bring to boiling; reduce heat. Simmer,
  uncovered, 10 to 15 minutes or until fruit is very tender,
  stirring occasionally. Reduce heat. Add marshmallows and
  lemon juice. Cook and stir until marshmallows are melted.
  Transfer to a very large mixing bowl; cover and chill in the
  refrigerator 4 hours or overnight until completely chilled.
  
  In a chilled large mixing bowl beat whipping cream with an
  electric mixer until soft peaks form. Fold whipped cream
  into chilled fruit mixture. Stir in enough food coloring to
  reach desired color, if desired.
  
  Freeze ice cream mixture in a 4 or 5 qt ice cream freezer
  according to the manufacturer's directions. Transfer to a
  freezer container. Cover and freeze about 4 hours or until
  firm.
  
  Makes about 10 cups (twenty 1/2-cup servings).
  
  Better Homes & Gardens | August 2011
  
  MM Format by Dave Drum - 22 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Raspberry-Rhubarb Pie
 Categories: Pies, Desserts, Fruits, Pastry
      Yield: 6 servings
 
  1 1/4 c  Sugar
      3 tb Cornstarch
    1/4 ts Five-spice powder
      3 c  Fresh raspberries
           +=OR=+
     12 oz Package lightly sweetened
           - red raspberries; thawed
      2 c  Fresh or frozen unsweetened
           - sliced rhubarb
    1/4 c  Orange marmalade
           Pastry for Double-Crust Pie
           Milk
 
  Combine sugar, cornstarch, and five-spice powder. Stir in
  fruit and marmalade. Toss until coated. If using frozen
  fruit, let mixture stand 45 minutes or until fruit is
  partially thawed but still icy. If using all fresh fruit,
  let stand while preparing pastry.
  
  Preheat oven to 375oF/190oC
  
  Ease 1 pastry round into a 9x2-inch heart-shape baking pan
  or dish or 9-inch pie plate; do not stretch pastry. Add
  fruit mixture to pastry-lined pan. Trim bottom pastry to
  edge of pan. Roll out second ball of dough; cut slits in
  pastry and place pastry on filling. Trim 1/2 inch beyond
  edge of pan. Fold top pastry under bottom pastry; crimp
  edge. Brush with milk. If desired, cut small hearts out of
  pastry scraps; place on pie. Brush cutouts with milk. If
  desired, sprinkle with additional sugar. Bake 60 to 70
  minutes or until filling is bubbly and pastry is golden.
  Cool on a wire rack. Serve warm or cool.
  
  Makes 8 servings.
  
  Better Homes & Gardens | May 2012
  
  MM Format by Dave Drum - 05 May 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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