"Life must be lived as play." ~ Plato
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We headed up to join my husband's brothers at Bad Medicine Lake for the holiday weekend. We had fun walking, talking, eating, riding on the lake, playing with our nephew's drone camera, and celebrating our sister-in-law's appointment as President-elect of Bemidji State University and Northern Technical College!
RECIPE OF THE WEEK
Our sister-in-law cooks, too! We were treated to a couple desserts from the Rhubarb cookbook she got from her daughter… my favorite was this yummy strawberry-rhubarb pie.
STRAWBERRY-RHUBARB PIE
9-inch double pie crust- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 1 pint fresh strawberries, halves
- 1 pound fresh rhubarb, cut into 1-inch pieces
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter, cut up
Preheat oven to 375 degrees F. Line bottom crust into a 9-inch backing pie plate; set aside.
Mix sugar, cornstarch, cinnamon, cloves and salt in a large bowl until blended. Add strawberries, rhubarb and vanilla; toss to coat. Spoon mixture into prepared crust; dot with butter. Cover with top crust. Cut several slits in top crust to allow steam to escape. Tuck edges over and flute. Bake about 45 minutes or until filling is bubbly and crust is golden brown. Cool to room temperature before cutting. Serve with vanilla ice cream or whipped topping. Refrigerate leftovers.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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