Posted on 11/22/2020 11:42:07 AM PST by ransomnote
https://www.youtube.com/watch?v=igTSeSwz5I4
“enjoyed in the US for 200 years, or 400 years, if you include 2020.”
That was funny. He’s right.
My college roommate was from Pennsylvania Dutch country and her mom made shoofly pie. I never quite “got” it — just sugar basically.
The only shoofly I’m very familiar with is the shoofly quilt block.
(1) apple, (2) cherry (3) rhubarb (w/o strawberry)
ping to funny pastry thread
🥧🥧🥧🥧🥧
Mmmm...pecan and key lime pies. I guess they would be “odd” to someone who tastes them the first time.
That was great. I like his type of droll humor. Also, now I’m hungry for pie. LOL!
I mix half and half light and dark corn syrup. Also use more butter, pecans and vanilla than called for. It’s good but not great. Pound cake with home grown blueberry reduction is GREAT.
Get out of my head!
A little melted butter in the pecan pie.....and a lot more bourbon and vanilla than they call for
There. Fixed it.
Yeah, craving a nice piece of pie! 🥧🙃
Thankfully I don’t have one here. LOL! It would be dangerous.
Yikes!
That should have been in my top 10...
My brain must be turning to "jello", as someone used to say...
Thanks for the humor break!!
I used to have a really great recipe for rhubarb pie out of the old “Workbasket” magazine, with 3 eggs, but I have lost track of it, and this is the closest I can find
Old Fashioned Rhubarb Custard Pie
Ingredients
3 cups rhubarb , chopped
1 cup milk
4 eggs
1 cup sugar
1 tablespoon flour
2 teaspoons vanilla
1/2 teaspoon salt
single pie crust
Instructions
Preheat oven to 375 degrees.
Place chopped rhubarb in a bowl and pour hot water over it and let it sit for 5 minutes. Drain.
Pour rhubarb in the pie crust, sprinkle flour over the top and set aside. In a large bowl mix together the milk, eggs, sugar, vanilla and salt.
Pour mixture over rhubarb and bake at 375 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake for an additional 30 to 45 minutes or until the custard is firm.
Recipe Notes
Cool before serving.
I will keep looking for my old recipe...
It seems like maybe it had brown sugar in it, and would make a crusty layer on top.
I like tapioca in my rhubarb pie
Well, tapioca sounds interesting...
I bet my sister would like it that way
We haven’t even had a working oven for several years, but my husband got a toaster oven to use to heat some stuff in his shop, so now we can go out behind the house for pizza, and cookies, so I guess I’ll try a pie :)
tapioca thickens it a bit and it’s pretty neutral flavor wise but does absorb all the flavors.
Lol, on of my fondest memorys is going to work with Pop, that guy could cook nothing and the workshop just had a coal fired ben franklin stove, Pop whipped up some mean campbells tomato soup and grilled cheese on that damn stove
MMmm good
She has made pies for me for the past 61 years, but never this one... At least I don't think so... At 87, there are some things I may have forgotten...
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