Rhubarb Pie, what is a rhubarb?  Rhubarb is thought by many to be a fruit or a vegetable, but is actually a herb from Asia.  It is primarily used for pies and tarts, but the Chinese use it in traditional medicine.  A lot of people consider Rhubarb pie to be their favorite, so give this rhubarb pie recipe a try.

Ingredients

• Rhubarb, 4 cups
• Sugar, 1½ cups
• Cornstarch, 2 tablespoons
• Nutmeg, ¼ teaspoon
• Butter, 1 tablespoon (or Margarine)
• Orange Juice, ¼ cup
• Orange Peel, 1 tablespoon grated
• Pie Crust, 2 - 9 inch ready-made or scratch

 Instructions

1. Cut one pie shell into ½ inch strips.
3. Slice rhubarb stems into bite-sized pieces.  Do not use the leaves as they are poisonous!
4. Preheat oven to 400 degrees (F).
5. Using a sauce pan; mix sugar, cornstarch, and nutmeg together.  Stir well to ensure cornstarch is mixed in.  Add orange juice, grated orange peels, and butter to the sauce pan.  Cook over a medium heat, stirring continually, until mixture is thick.
6. Add rhubarb and continue stirring for 30 seconds.
7. Pour mixture into the pie crust and dot with butter.
8. Place pie shell strips on top to make a lattice pattern. Crimp and flute edges.
9. Bake in oven for 35 minutes or until pie crust is browned.

Do you need to make a cake for your kid’s school class, a party or a potluck?   How about a simple White Cake Recipe.  It is easy and quick to make.

Ingredients

• Butter or Margarine, ½ cup
• Sugar, 1 ½ cups
• Flour, 2 ½ cups (all purpose)
• Baking Powder, 1 tablespoon
• Salt, ¼ teaspoon
• Egg, 6 large (egg whites only)
• Milk, ¾ cup
• Vanilla Extract, 2 teaspoons

Instructions

1. Set a rack at the middle position in the Oven and pre-heat oven to 350 degrees (F).
2. Grease and flour two 9-inch round baking pans.
3. Using a large bowl, stir flour, baking powder, and salt together and set aside.
4. Using a large mixer bowl, beat butter and sugar until creamy (about 5 minutes).  Add 2 egg whites at a time and beat well after each set.  Beat in almond extract.
5. Reduce speed of mixer to low.
6. Using flour/baking soda mixture and milk, alternate beating in about ¼ of both until well blended.
7. Scrape sides and stop to scrape mixer blades periodically to ensure batter is well blended.
8. Pour batter evenly into both baking pans.
9. Smooth tops with a spatula.
10. Bake for approximately 30 minutes.  It is ready when a wooden tooth pick inserted into the center of the cake comes out clean.
11. Set cake pans on wire racks for 10 minutes to cool.
12. Run a knife around the edge to loosen edge of cake.  Turn cake pan over carefully putting cake onto a wire rack.  Let cool completely.
13. Decorate with your favorite frosting for a white cake.

The great thing about White Cake Recipes is they are so versatile.  They can be decorated with any type of frosting or in any style that tastes good.

I feel like chicken pot pie tonight… It takes a bit of preparation but its a family favorite. With this chicken pot pie recipe you can mix and match the vegetables a bit if you want. Throw in some corn, or even eggplant, it doesn’t matter too much.

With winter on the way, what better than a chicken pot pie recipe to warm up the family. Everybody loves it, and this warm and healthy pie will fill everyone right up. Print this recipe and keep it because trust me, “cook it again mummy, cook it again mummy”

Ingredients:

• 1 pound chicken breasts
• 6 tablespoons butter
• 1/4 dry sherry
• 1 1/2 cups milk
• 1 3/4 cups chicken broth
• 1/2 cup all purpose flour
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic - minced
• 2, nine inch pie crusts

Directions:

1. Before you start, make sure you remember to pre-heat your over. You need to set it at about 425 degrees F, or about 220 Degrees C.
2. Combine the chicken, sherry and vegetables in a saucepan, adding enough water to cover all the ingredients and let it boil for around 15 minutes. Drain the excess liquid and set it aside.
3. Cook the onions, garlic and butter in a skillet on medium heat until the butter is soft and the onions turn translucent.
4. Stir in the pepper, salt and flour and then slowly stir in the milk and chicken broth. Simmer this together until it turns nice and thick which is when you need to remove it from the heat and set it aside.
5. Share the chicken and vegetable mixture evenly between the two pie crusts and pour the thicken sauce over the top.
6. Cover both pies with a top crust, making sure to seal the edges, removing any excess pastry and cutting many some small slits in the top of the pie which can allow steam to escape and save your pie from exploding.
7. Bake both pies in your already preheated over for a good 30 to 35 minutes, or until the top crust begins to brown.

Allow the pies to cool for a good 10 minutes before serving.

This chicken pot pie recipe will serve a family of up to six people, it freezes well and tastes great. Good Luck!

If you’re a Blueberry pie lover then forget about all those complicated blueberry pie recipes and try this very easy recipe. Blueberry lovers already know the secret of this fruit is its’ sweet taste along with it’s’ antioxidant and age-fighting benefits. Think about why black bears love them so much; because they taste so sweet. I’m sure if bears could cook you would see them using this Blueberry Pie Recipe.

Ingredients

• White Sugar, 1 cup
• Cornstarch, 5 tablespoons
• Salt, ¼ teaspoon
• Ground Cinnamon, ½ teaspoon
• Nutmeg, ¼ teaspoon
• Butter, 4 tablespoons
• Lemon Juice, 2 tablespoons
• Blueberries, 5 cups (fresh or frozen)
• Pie Shell, 2 x 9”

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wash blueberries.
3. Using medium blow, mix sugar, cornstarch, salt, nutmeg, and cinnamon together. Sprinkle over blueberries.
4. Cut one pie shell into ½ inch strips.
5. Pour blueberry mixture into the other pie shell and dot with butter. Place pie shell strips on top to make a lattice pattern. Crimp and flute edges.
6. Place pie on lower oven shelf and bake for about 60 minutes, or until crust is golden brown.

This Blueberry Pie Recipe can be served hot or cold, but is especially good served warm with vanilla ice cream.

Hmmm, there’s nothing like a soft, chewy Sugar Cookie and this this is such an easy Sugar Cookie recipe that you will find yourself making it again and again. Your family and friends will keep asking for this favorite treat!

Ingredients

• Baking Powder, 1 teaspoon
• Baking Soda, 1 teaspoon
• Flour, 4 cups
• Butter, 1 cup (softened) or Margarine
• Eggs, 2
• Salt, ½ teaspoon
• Sugar, white – 1 ½ cups
• Vanilla extract, 1 teaspoon
• Milk, 2 teaspoons

Instructions

1. Using a large mixing bowl, combine butter (or margarine), sugar, and eggs, then beat until light and smooth. Add milk and vanilla extract to bowl and mix thoroughly.
2. In a separate bowl, mix flour, salt, baking powder, and baking soda. Add this mixture into the butter/sugar/eggs batter and stir until everything is well combined.
3. Wrap this sugar cookie dough in plastic wrap and chill in refrigerator until dough is semi-firm (about 1 ½ hours).
   Preheat oven to 375 degrees (F).
4. Using a lightly floured cutting board, flatten sugar cookie dough to about ¼ inch thick and cut into shapes with a knife or cookie-cutter –or- roll into teaspoonful balls.
5. Place pre-cooked sugar cookies or balls on an ungreased baking sheet. Bake for 11 to 13 minutes or until golden brown. Watch carefully as they can burn easily.
6. Remove baking sheet from oven and let stand about 1 minute. Then place sugar cookies on a wire rack to cool completely.
7. To decorate your sugar cookies you can sprinkle them with 2 tablespoons of colored sugar crystals before cooking them or after cooking and cooling decorate them with your favorite cooking icing.

This sugar cookie recipe makes about 4 dozen cookies.

A few tips for making the best sugar cookies is to remember to watch them while cooking to prevent burning them and that you can make up larger batches of dough and freeze some of it for cooking additional cookies later in the month.

If you are an apple lover, this is your favorite time of year. Mid-September through the middle of October is the best time to pick everything from Macintosh and Red Delicious to Gala and Granny Smith apples.

Many apple pie fans favor the Granny Smith apple, but just about any apple can be used to make a mouth-watering pie. Here’s a favorite apple pie recipe of mine:

Ingredients

• Cornstarch, 2 tablespoons
• Sugar, ¾ cup
• Ground Cinnamon, 2 - ½ teaspoons
• Nutmeg, 1/8 teaspoon
• Butter, 3 tablespoons
• Apple Juice, ¼ cup
• Egg, 1
• Lemon Juice, 3 tablespoons
• Apples, 5 (2 ½ pounds)
• Piecrusts, ready-made or home-made

Instructions

1. Place a baking sheet on middle rack and preheat oven to 400 degrees.
2. Peel, core, and slice apples into ¼ inch pieces. Place apple slices in a bowl and spoon lemon juice over the slices to keep them from browning.
3. Combine cornstarch, sugar, ½ teaspoon of cinnamon, nutmeg, and apple juice in a large bowl. Add apples and ensure they are well coated. Place the apple filling into pastry-lined pie plate and place dots of butter over the filling. Place pastry cover over this pinching edge to bottom pastry.
4. Whisk one egg lightly, brush over the pastry cover, sprinkle top with ½ teaspoon of cinnamon, and then cut small slits in pastry cover to let steam escape.
5. Bake for 45 minutes or until crust is golden brown and the apples are tender. Remove from oven and cool on a wire rack before cutting and serving. Serve warm or at room temperature.
6. Cool pie on a small rack to room temperature, about 2 ½ hours.

Serves 6-8.

This really is a delightful apple pie recipe.