Raspberry Rhubarb Pie

Day 5 - Mission Rhubarb - Raspberry Rhubarb Pie - Everyone has heard of Strawberry Rhubarb pie, but I found this recipe that combines raspberries and rhubarb.  It's a little different because everyone is expecting strawberries.  It is delicious and refreshing.  Not to mention I always have a ton more raspberries than straweberries.  With a scoop of vanilla ice cream this is fantastic.  I didn't put in a crust recipe, just use your favorite.  I've made this with a single crust, with a lattice top, and a double crust.  I prefer the double crust.  If you do a double crust make sure to cut little vents in it.  And as always put a pan on the rack below your pie in the oven.  You'll thank me.  This is so easy to make.  LOVE IT!

Raspberry Rhubarb Pie Filling

For 9-inch pie:

2 c. raw rhubarb, chopped (fresh or frozen)

2 c. raspberries (fresh or frozen)

1½ c. sugar (use less if using presweetened berries)

1/3 to ½ c. flour (if using frozen raspberries which have more liquid, use more flour)

or you can use 1/4 c. Minute Tapioca. 

¼ t. cinnamon

Directions: Mix the above ingredients well.  (If the fruit was frozen, place mixture in the microwave for a few minutes to warm.)  Place mixture in unbaked pie shell.  Dot with butter.  Bake at 425° for 45 minutes.

Frozen Rhubarb Slush

Day Two - Mission Rhubarb - I served this at a family gathering a couple of years ago.  It completely blew my older brother away.  He took a sip and said, "I think I need to sit down, this is soooo good."  It was evident that he liked it not only from this comment but from the fact that he went back for seconds, thirds, etc.  until we'd run out of ginger ale.  This is the perfect way to cooldown on a hot summer's day.  It's a beautiful color, a delicious flavor, and it makes a large enough batch to keep some in the freezer for those unexpected guests, or just when you want a little something sweet.  Even those of you who are screwing up your face at the thought of rhubarb will love this.  I have served it to dozens of people and they all like it.  Try it and love it.  You can substitute any lemon-lime pop for the ginger ale if you prefer, it's fabulous either way.

Frozen Rhubarb Slush

8 c. diced fresh or frozen rhubarb

1 pkg. (16 oz.) frozen unsweetened strawberries

3 c. sugar

8 c. water

1 pkg. (3 oz.) strawberry gelatin

½ c. lemon juice

Directions: In a Dutch oven, bring the rhubarb, strawberries, sugar and water to a boil. Reduce heat, simmer, uncovered, for 5-8 minutes or until rhubarb is tender. Press through a sieve, discard pulp. Stir in gelatin and lemon juice until dissolved. Transfer to a freezer container and freeze, stirring occasionally, until firm. May be frozen for up to 3 months. To use frozen rhubarb slush: In a punch bowl, or several pitchers, combine equal amounts of rhubarb mixture and ginger ale. Or for individual servings, combine ½ c. rhubarb mixture and ½ c. ginger ale in a glass.

Yields: 22 servings

Original recipe found in Taste of Home magazine, photo from tasteofhome.com

First-Prize Doughnuts

If you are planning a Halloween party, you are going to need doughnuts.  You can't have a doughnut eating contest without them and a Halloween party isn't a party without it.  These are the best homemade doughnuts that I've tried.  They take a little while to make.  But don't be afraid, they are so delicious.  You'll thank me later. 

First-Prize Doughnuts

Prep Time: 20 minutes + rising
Cook Time: 5-10 minutes
Yield: About 2 dozen plus doughnut holes
Family Friendliness: Everyone loves doughnuts, I think.

Ingredients:

2 pkg. (¼ oz. Each) active dry yeast
½ c. warm water
½ c. warm 2% milk
½ c. sugar
½ c. shortening
2 eggs
1 t. salt
4½ to 5 c. all-purpose flour
Oil for deep-fat frying

TOPPINGS:
1¼ c. confectioners' sugar

4-6 T. water
Colored sprinkles
toasted coconut
mini M&M's
chopped peanuts
edible glitter
ground wafer cookies
crushed candy bars
cinnamon or cocoa sugar
Directions: In a large bowl, dissolve yeast in warm water.  Add the milk, sugar, shortening, eggs, salt and 2 c. flour; beat until smooth.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface.  Knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down.  Turn onto a floured surface; roll out to ½” thickness.  Cut with a floured 3½” doughnut cutter.  Place on greased baking sheets.  Cover and let rise until doubled, about 1 hour.  In an electric skillet or deep-fat fryer, heat oil to 375°.  Fry doughnuts, a few at a time, until golden brown on both sides.  Drain on paper towels.  In a shallow bowl, combine confectioners' sugar and water until smooth.  Dip warm doughnuts in glaze; decorate as desired with desired toppings.     

(This recipe came from Taste of Home magazine)

Warm Pear Compote

This is love in an ice cream dish.  I wait all year to have my ice cream drowned in this gooey sauce.  I have to admit that I almost always lick my bowl clean, except of course if the children are watching.  This recipe is one my Mom started making when I was in high school.  It doesn’t make a lot, so if you’re serving more than 4 people, or if you just love it like I do, you might want to double it.  Again, you might want to plan on a few extra pears to get you your 3½ cups.

 Vanilla Ice Cream with Warm Pear Compote

1 tablespoon butter or margarine

3 medium-size pears, peeled, cored, and thinly sliced, about 3 ½ cups
½ cup sugar
¼ cup apple juice
¼ teaspoon pumpkin pie spice
¼ teaspoon vanilla
vanilla ice cream
Directions: In 10-in. skillet over medium-high heat, melt butter; add pears; cook 2 to 3 minutes, stirring gently until crisp-tender.  Add sugar and cider; bring to boil, stirring. Reduce heat to low; simmer, uncovered, 3 to 5 minutes, stirring occasionally until pears are tender and coated with syrup.  Remove from heat; stir in spice and vanilla. Cool slightly. Serve over vanilla ice cream