Rhubarb Apple Pie

 

 

 

Ingredients

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 7 cups thinly sliced pared apples
• 2 cups diced rhubarb
• 1/2 cup crushed nuts of your choice
• 1 double-crust pie shell 

*Fancy Pie Paint

• egg white
• egg yolk
• food color
• paint brush

Directions

1. In a small bowl, combine sugar, flour and spices; set aside.
2. In a large bowl, toss apples with rhubarb.
3. Add sugar mixture; toss well to coat.
4. Line a 9-in. pie pan with half the pastry.
5. Place apple filling into crust; dot with butter.
6. Roll out remaining crust to fit top of pie.
7. * Cut if desired into strips and weave them on top of pie.
8. * Combine egg white with desired color, and then the same for the egg yolk.
9. * Paint
10.  Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.

Frosted Rhubarb Cookies

Ingredients

· 1 cup shortening

· 1 1/2 cups packed brown sugar

· 2 eggs

· 3 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 1 1/2 cups diced fresh rhubarb

· 3/4 cup flaked coconut

· 1/2 cup raisins

· 1/2 cup walnuts  

· CREAM CHEESE FROSTING:

· 1 (3 ounce) package cream cheese, softened

· 1 tablespoon butter, softened

· 3 teaspoons vanilla extract

· 1 1/2 cups confectioners' sugar

Directions

1.      In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

2.      In a sauce pot over medium heat add rhubarb, raisins, walnuts, and coconut.

3.      Slowly heat until just barely soft.

4.      Remove from heat allow to cool for 15 minutes.

5.      Stir in rhubarb mix and creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

6.      In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator.

Kiwifruit & Cherry Jam

Ingredients

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4 1/2 cups peeled, crushed kiwifruit-about 4 pounds
1 box (1 3/4 ounce) powdered pectin
7 cups sugar
Juice of 1 lemon

Zest of one lemon

I Jar sweet and sour cherries and juice

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• Peel and mash the kiwifruit, cherries and juice, zest, and juice.
• Heat Fruit in large heavy bottomed pot for 3 minutes.
• Add pectin and mix well.
• Place on high heat and stir until mixture comes to a hard boil
• Add sugar all at once
• Boil hard let cook until it starts to set, stirring often. 
• Remove form heat and quickly skim off foam. 
• Immediately fill hot pint jars with mixture leaving 1/2" head space.
• Remove trapped air bubbles.
• Wipe jar then adjust two piece caps.
• Process jars in boiling water canner for 10 minutes.