AwesomeBites

Category: My Bakery

  • Mom’s Rhubarb Pie

    6-7 stalks [1 3/4 pounds] fresh rhubarb,
    peeled and cut into 1/2 inch thick slices [about 5 cups]
    1/2 teaspoon fresh squeezed lemon juice
    1 teaspoon grated lemon rind
    1 1/2 cups sugar
    1/3 cup flour
    Pinch salt
    1 [15 ounce] box refrigerated piecrust
    2 tablespoons butter, cut into pieces
    1 egg yolk
    1 teaspoon cold water

    Preparation

    Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

     

  • Baking Powder Biscuits

    Baking Powder Biscuits

    Biscuits and Gravy

    My sister Wanda would always make the best light fluffy biscuits.  I am sure she learned from my Mom, but she got it right.  She would whip them up and have them served with a bit of gravy in no time at all.  Wanda was also known as “Peaches”, her handle on the CB Radio – if you remember those good old times.  Her son Jeromy was “Peach Pit”.  Great memories.  In honor of my sis.

    2 cups flour

    2 tsp baking powder

    1/2 tsp salt

    6 T shortening

    2/3 cup milk

    Combine and mix all dry ingredients, cut in shortening until consistency of meal.  Add milk all at once.  Knead one minute on floured board. Roll out to 1/2 inch thick, cut and transfer to baking sheet. Bake 450 degrees for 12 minutes.

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