What a beautiful weekend! I spent four hours working in my flowers - ok - two of those hours were spent taking a break in my lawn chair!! The orioles were busy going in and out of the jelly and nectar and a little wren was checking out the wren house. I spent my Mother’s day doing exactly what I like to do. What more could one ask for? I tried a new recipe this weekend for a rhubarb pie. It was easy - I made it even easier by buying a ready made short bread crust instead of using the recipe that came with the pie recipe. I hope that you like it too!
Pink Lady Pie Crust: 1 1/2 cups flour 1/4 tsp. salt 1 1/2 tablespoons sugar 1/2 cup oil 2 tablespoons milk Mix flour, salt, sugar, oil and milk thoroughly. Press into a 9-inch pie pan, making an edge or rim. Bake at 350 degrees for 10-15 minutes. Set aside to cool. Filling: 2 cups diced rhubarb 3/4 cup sugar 1 (3 oz.) package strawberry jello 1 tablespoon lemon juice 2 cups whipped topping Cook rhubarb and sugar over low heat until tender.Stir often and watch carefully. Add dry jello. Stir until jello is dissolved, let cool. Add lemon juice, cool to room temperature, fold into whipped topping. Pour into cooled crust and refrigerate for several hours. This may also be frozen. Top with additional whipped topping when served. Have a great week!
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February 2021
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
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