Tuesday, June 13, 2017
Wednesday, June 7, 2017
Tuesday, June 6, 2017
Gramma's Vintage Rhubarb Custard Pie
Ingredients
- Pastry for nine inch double crust (or single, if preferred)
- 1 cup + 1 tablespoon granulated sugar (cane sugar preferred)
- 3 tablespoons flour, divided (may substitute gluten free flour blend)
- 2 eggs, beaten
- 2-3 cups diced fresh rhubarb
- Milk for brushing pie crust
Directions
Preheat the oven to 350 degrees...Line 9 inch pie plate with the bottom crust.
Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust. Pour rhubarb filling into the bottom crust.
Roll out top crust. Cut vent holes or weave into lattice. Apply to top of pie. Crimp edges to seal.brush milk on top of crust then sprinkle 1 tablespoon of sugar over the crust.
Bake 350° F and bake about 40-45 minutes or until the custard is set. Cool before serving. Store any leftovers in the refrigerator.
Monday, June 5, 2017
Friday, June 2, 2017
23 Candles
23 years ago our son Vince was born. June 2, 1994 at 1:03 PM weighing 9 pounds 11 ounces and 21 1/2 inches tall. Seemed like yesterday. and now today he celebrates his 23rd candle!
He has grown up to me a really great, talented guy. It has been such a joy to watch him grow up. This is sadly the 5th year we have not been able to celebrate with him together since he lives in Washington. That I must confess has been horrible for this Momma! I miss my boy so very much. Yet blessed and looking forward to his visit to Indiana at the end of July!
Happy birthday my dear boy!
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