Inlaws

Every married person has in-laws. You don't get to choose your in-laws, just like your own family. If you're far away from your family your in-laws are even more important.

I had a day of in-laws! After a precarious start (my mother-in-law got a flat on the highway) we went strawberry picking. Let me tell you 37 or 38 degrees with 2 kids in the sun - you are happy to have an in-law around to help! That & the fact you are creating memories ...even if they are of peeing in the open & having a strawberry stained face!!

The day ended with my father-in-law & his wife (& brother & sister-in-law) joining us for supper. Earlier I mentioned to them I was going strawberry picking in the hopes of making strawberry rhubarb jam, the wife mentioned a pie she had made... Rhubarb Custard Pie & suggested I try it. Being adventurous (& loving the mix) I decided to try Strawberry Rhubarb Custard Pie. IT WAS AWESOME!!!! Everyone was pleased & I was happy to make a meal that was equal to my martha-like sister-in-law... one day I will have it as together as her.

Below is the original recipe. (SEE MY NOTES AT THE END).

CUSTARD RHUBARB PIE

Line a 9 inch pie dish with pastry.
Combine:
2 beaten eggs
2 tbsp. milk
1 1/2 c. sugar
3 tbsp. flour
Pinch of salt, cinnamon and nutmeg
Add:
1 1/2 c. rhubarb, cut in 1/2 inch slices
Pour mixture into pie shell.
Top with crumb topping.
Bake at 400 for 40 minutes or until custard is set up.

CRUMB TOPPING:
Combine by cutting with pastry cutter:
1/2 c. butter (cold)
1/2 c. brown sugar
1 c. flour

NOTE: Suggestions: put in less sugar - again I used a packet of vanilla sugar. I added strawberries & rhubarb to the pie crust (about 4 cups total) to make sure I had enough to fill, then added them to the custard to mix it all before dumping back into the pie. Lastly I put a pie crust cover on top instead of the crumble topping - next time I'll try the crumb.

Just Peachy

In my effort to get my blog up and running, I decided to kick it off with a tasty summer treat.

Many American movies show southern belles and they all make their famous Peach Cobbler and hey we can all use some southern hospitality, right?

I was expecting it to be hard, but it was SO EASY! When never sure on how it turned out my hint came when I walked into the kitchen & saw my husband had eaten a 1/4 of the dish! It was even better when served warm with ice cream.
Here is the recipe I found. The only note I have to say is that the peaches in the US must be bigger. I used around 10 and next time I'll use more! Also, a special treat I use is vanilla sugar, found at your local grocery store in the baking section. It really adds a lot of flavor to any fruit dish your making.

PEACH COBBLER

Original Recipe Yield 4 servings

Ingredients
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Nutritional Information
Amount Per Serving Calories: 512 Total Fat: 17.6g Cholesterol: 46mg