My husband loves when I make homemade desserts and I love my husband, so shortly after we finished our blueberry pie it was time to make another pie. This time I decided on lemon meringue. As I got out my Betty Crocker cookbook to find a recipe I was feeling sort of down because I was not using any of our home grown fruit for this pie. After reading the recipe I realized that even though we can’t grow lemons here in Michigan, the eggs that are used both in the lemon filling and the meringue topping came from our chickens. That made me feel better. 🙂
We then had a break from pies for a couple of weeks because the weather got pretty hot. Sometimes it is just too hot to do any baking, especially when we turn on the air conditioning.
Thursday, after the cold front came through and it was cool enough to open the windows, I decided it was time to make another pie. This time it was strawberry-rhubarb, one that a couple of readers mentioned as being a favorite. I didn’t think I would be making this kind of pie this year because our rhubarb nearly drowned this spring. Thanks to my husband performing lifesaving maneuvers (digging it up and moving the roots to dryer ground) it is still alive, but it has not produced stalks big enough to harvest this year.
A couple of weeks ago my husband mentioned that Karen, our next door neighbor, had some rhubarb that was ready to be harvested. She had already picked all that she was going to use and said I should come and pick what I wanted. The next day, before I got a chance to get over there, Karen was knocking at my door holding two big bunches of rhubarb with the leaves already trimmed off. You gotta love neighbors like that! I gave her a couple of quarts of our strawberries that I had frozen and we were both happy campers.
I cut up the rhubarb and put it in the freezer… until yesterday when I was ready to bake my pie. There are many recipes for strawberry-rhubarb pie out there, but since I am not a huge fan of pie crust (I usually don’t eat that thick outer edge) I decided to make one with a crumb topping.
It is now evident that Autumn is quickly approaching and with that we have high hopes for both homemade apple and pumpkin pies. 🙂 I’ll keep you posted.
Do you have a favorite Autumn food?
I always like to share this for my friends/ readers who grow or hunt for asparagus because if you are not paying attention asparagus can get too big and go to seed before you know it. Yesterday I noticed that our asparagus is just beginning to poke up through the ground. We will be enjoying fresh asparagus soon. 🙂
Not nearly as inconspicuous as asparagus, rhubarb is up and making it’s presence known.
Do you have a favorite spring food?
I wanted to make a fruity dessert yesterday so I decided on an old family favorite. I remember my mom making this when I was a teenager and then telling me the recipe when I was a young mom. It’s such an easy recipe I don’t know if Mom ever had it written down, but I know I never did.
This has got to be one of the simplest and most delicious desserts you will ever bake so here is the recipe.
1 can cherry pie filling
1 can crushed pineapple
1 yellow or white cake mix
1 stick butter melted
Directions – Spread the cherry pie filling in the bottom of a 13×9 inch (33×23 cm) pan. Pour the crushed pineapple evenly over the cherry pie filling. Sprinkle the cake mix evenly over the pie filling and pineapple. Pour the melted butter over the cake mix as evenly as possible. Bake at 350 degrees F (176.7 C) for 30-40 minutes until top starts to brown.
Since I didn’t have any canned pie filling or pineapple on hand, I decided to change the recipe. What I did have was some of our home grown fruits that I had frozen when they were in season. I started with about 4 cups (946.35 grams) of frozen strawberries and 1 1/2 cups (354.88 grams) of frozen rhubarb. I put the strawberries and rhubarb in a sauce pan and added 1 cup (236.58 grams) of sugar and 1/3 cup (78.07 grams) of corn starch. I slowly heated this until it came to a boil and became thick like pie filling. I then poured this into my 13×9 inch (33×23 cm) pan, topped it with a yellow cake mix and melted butter, and baked it just like the recipe above. This dessert can be eaten either warm or chilled. It is delicious either way.
While this may not have been as simple as the original recipe the home grown fruit made it extra delicious.
Note to my friends and readers around the world – I have added metric conversions by using online conversion charts and can only trust their accuracy. I have also rounded the numbers up to the nearest 100th and I am not sure if this gives you a close enough measurement. This recipe does not really need to be exact, but if the measurement does not seem right to you might want to do you own conversion.
Thanks for reading.