Tuesday, May 31, 2011


2 cups sliced Rhubarb

2 cups halved Strawberries

1-1/4 cups Sugar

1/4 cup Minute Tapioca

1 Tablespoon Butter cut in pieces

2 crusts of your favorite pie crust recipe

This is for an 8-9 inch pie if your going to make a bigger pie you will want to increase the fruit mixture by at least 1 cup each (2 cups total) You may also mix the amount of fruit to what ever your family likes such as more berries for a sweeeter pie or more rhubarb for a more tart pie. Mix the fruit together in a large bowl, add the sugar and tapioca. Let this stand for 15 minutes. This is when I make the pie crust for a 9 inch pie. I then fill it with the fruit, after the standing time, dot with butter. Cover with the second crust, flute edges and cut a few slits in the top for the steam to escape. Bake for about 45 minutes or until nice and golden brown and the fruit is bubbling. Cool for a couple of hours before eating


Tuesday, May 17, 2011


Have you ever been in need of a quick dessert and not had anytime to prepare one? This is when I try some ready-made desserts from the grocery store or bakery. We were having a belated Mother's Day dinner and I don't do the cooking (hubby does) so we needed a quick dessert he could manage. This is a really moist, dense browine with a cheesecake layer on top. We added some fresh cut strawberries cut and left to sit for a few minutes with a little bit of sugar and then added a little bit of whipped cream and chocolate drizzle.

The dinner was delicious (Ribeye Steak) but I really enjoyed the dessert.