Saturday's Simple Joys

It was a full and busy day today at the library with a steady stream of patrons visiting.
It is always a joy to be working in such a great atmosphere.
This has been a very busy week for me, with most days being gone for work,
appointments both doctor and physio, birthday celebrations and outings with friends etc.

Some of my simple joys of this past week include:
♥ taking my friend L out for her birthday in Fergus and celebrating the gift of friendship
♥ having a wonderful time with friends in Mount Forest and enjoying the gift of laughter
and bonding over crafting.
♥ making progress on my knitting project despite the busy week.
I think knitting could become addictive as I tell hubby 'just one more row'
♥ milder temperatures and noticing the sounds of the birds
♥ being part of a great church and our daughter being in an awesome youth group
as we spent time with parents and teens on Friday evening...so much fun!
♥ Baking for tomorrow's family gathering at our dear family D&M, in the Niagara area

I just had to share this photo of my messy sink for my friend B who thinks my home is perfect.
Ask my hubby...he can assure you that it isn't:)

I have included the recipes for you, both of which I highly endorse...so good!
My friend S emailed this recipe to me after I sampled it last week at a potluck...
...it was so easy she told me:

PUFF PASTRY
72 soda crackers
1 pkg. instant vanilla pudding-prepared with milk
1 large container cool whip-1 litre
1 tin pie filling-blueberry/raspberry -
ED SMITH brand OR -approx 2 cups fresh fruit
Prepare:
In a 9x13 pan....
put 1 layer soda crackers
half of vanilla pudding
1 layer soda crackers
half of cool whip
last half of pudding
1 layer of soda crackers
last half of cool whip

Top with pie filling or fresh fruit.
Refrigerate over night before serving.
If you like you can double the pudding
and put 1 more layer after the last
crackers.
Enjoy!

And this one is... well...The Best!

Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 2cups cups(500 mL) (500 mL) all-purpose flour
2 2tsp tsp(10 mL) (10 mL) baking powder
2 2tsp tsp(10 mL) (10 mL) cinnamon
1 1tsp tsp(5 mL) (5 mL) baking soda
3/4 3/4tsp tsp(4 mL) (4 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) nutmeg
3/4 3/4cup cup(175 mL) (175 mL) granulated sugar
3/4 3/4cup cup(175 mL) (175 mL) packed brown sugar
3 3eggeggs
3/4 3/4cup cup(175 mL) (175 mL) vegetable oil
1 1tsp tsp(5 mL) (5 mL) vanilla
2 2cups cups(500 mL) (500 mL) grated carrotcarrots
1 1cup cup(250 mL) (250 mL) drained crushed canned pineapple
1/2 1/2cup cup(125 mL) (125 mL) chopped pecans

Icing:
1 1pkg pkgcream cheese, softened
1/4 1/4cup cup(50 mL) (50 mL) butter, softened
1/2 1/2tsp tsp(2 mL) (2 mL) vanilla
1 1cup cup(250 mL) (250 mL) icing sugar

Preparation:

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.) Tips:Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
When is the cake done:
A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.

When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.

(image found online as mine is still in the oven:)

Blessings on your weekend everyone!

Baking, Books and BBB

I have been busy in the kitchen this morning in preparation for my family as well as for Coffee Break, a ladies Bible Study that I attend in our community.
My biggest problem with baking is that I want to try so many recipes that I never know when to stop so I made:
♥ Dutch Spice Cake
♥ Blueberry Bundt Cake
♥ Ginger Cake with Caramel Icing
♥ Blueberry Muffins

The Ginger Cake was a recipe that I found at this wonderful site:
The English Kitchen.
Be sure to drop by for a visit at Marie Raynor's blog and tell her that I sent you.
The cake smells heavenly with all the spices!

Dutch Spice Cake
(It says in my cookbook: Beppe's recipe)

3 cups flour
2 cups brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1 tsp. cloves
2 cups hot milk

Mix together dry ingredients.
Add hot milk.
Pour into prepared pans and bake at 350' for 1 hour.
Be sure to test for readiness...mine had to be in a little longer than the stated time.
I added 1 cup of mixed Golden and Thompson raisins.
Just wanted to add that I always pour boiling water over the raisins
and let them sit for 5 minutes before draining them,
to clean and plump them up before using in baking.
This recipe is so easy and so perfect anytime with a cup of coffee or tea!

♥♥♥♥♥♥♥♥♥♥♥♥

I was sharing with friends the other day about the lingo
my children use when on facebook and when texting, neither of which I do.
Here are some for you, taken from this site:
# as soon as possible - asap
# because – bcuz
# (will) be right back – brb
# by the way – btw
# call me – cm
# don’t know – dk
# excuse me – em
# good morning – gm
# good night – gn
# f2f – face to face
# hand – have a nice day
# have fun – hf
# in my (humble) opinion – imo/imho
# irl – in real life
# jsyk – just so you know
# keep in touch – kit
# laughing out loud – lol
# lmk – let me know
# miss you – mu
# nature – n8r
# okay – k
# running late – ringl8
# see you later – cul8r
# see you tomorrow – cut
# talk to you later – ttyl or ttul
# time to go – t2go
# tyt – take your time

Other Text Messaging Shortcuts

1. Leaving out vowels,
2. removing the e in words ending with e,
3. replacing o with u for correct sound,
4. shortening double consonants to one,
5. replacing i + consonants with y.

My heart goes out to the Teachers
who have to teach proper grammar and punctuation
in this day and age!
That's all I will say on the matter...

* at work –@wrk
* give – giv
* love – luv
* please – plz
* right – ryt
* sorry – sry
* thanks – thx
* through – thru

Although I may not be 'hip' and 'cool' (LOL...laugh out loud)
I do have one short abbreviation that I introduced my dh and dc to.
(dear hubby and dear children)
Are you ready for it?

Allow me to share my brilliant abbrev. with all of you:

BBB
Blessed Beyond Belief!

Annie, over at Annie Joy's Letters wanted me to share my TBR stack...
Yes, another short form to mean:
To Be Read!
This is for you Annie...
I must head out the door to work now
so I will have to share more about the eclectic book stack later....



Blessings on your day, dear and gentle readers!
May you all know what it is to experience being:

♥BBB♥

Although I don't know how accurate the percentages are,
I do know that it should give us cause to reflect and be thankful!


(be sure to pause playlist at the bottom of this screen)

Grandma's Old Fashioned Oatmeal Cookies

Just one more post on Grandma's kitchen, where so much domestic goodness took place in the heart of the home. I am not unrealistic or naive in thinking it was all good 'back then' compared to today. I have read many books on the Great Depression, both here in Canada and abroad, but have come to this conclusion:
The housewife was resourceful and creative with a 'make-do' attitude. I am always amazed when I read about how little the families had, and yet what wonderful memories they cherished.
We have so many modern conveniences that I couldn't imagine doing without, yet I think we have lost some of that frugal resourcefulness...
Which reminds me, that is another of my resolutions this year:
~To become more resourceful and creative
~To 'eat the pantry down' or 'make do'
~to remember that many of the cherished memories of days past were spent at the kitchen table

My hubby teases me that I have too many favourites...flowers, tea cups, books, musicians, authors, artists, recipes, etc.
But I truly love Mary Cook, a gifted story-teller who is a 'favourite' author of mine right along with Gladys Taber. If you have never heard of Mary Cook, and enjoy good old-fashioned stories of times gone by, you must read some of Mary Cook's books. I just love her descriptive details and the humorous way she can tell a story. Here is just a peek at one of her books and an excerpt from one of the many columns she wrote for several newspapers and her CBC Broadcast series in the Ottawa Valley, Canada.
Mother may have been ready for winter inside the house. Every window had been stuffed with pieces of flour bagging, the braided rugs were in place, and the barrels of sauerkraut, pickled herring, and dill pickles were batted down. There was enough wood stacked in the summer kitchen, close to the back door to see us through the winter. The smoke house was full of hanging meat.

Yes, the inside of the house was ready. But inside Mother's heart, she never quite accepted that winter was upon us.

One night we would go to our beds, frost would be covering the grass in the yard, but snow would have yet to arrive. And then we would get out of bed in the morning, and there it would be. Mounds of snow would have fallen through the night, and you could see only the pump and its handle, the cement platform would be completely covered, and the only tracks in the snow would be Father's as he plowed his way from the house to the barn for his early morning chores...
You can read more excerpts from Mary Cook's columns here

More wonderful stories of the depression era can be found in this Reader's Digest book:

And some great stories and hearty recipes
can be found in these 'favourite' library cook books
(you can read reviews at Amazon)

Apple Pie Making by Janet Kruskamp

GRANDMA'S CHOCOLATE CHIP-OATMEAL COOKIES

1 c. shortening or butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. vanilla
1 1/2 c. flour
2 c. oatmeal
1 cup coconut(opt.)
1 cup semi-sweet chocolate chips
1 c. chopped nuts (opt.)
Beat first 7 ingredients in mixer until creamy.
Add flour and beat at low speed.
Stir in by hand oatmeal, chocolate chips and nuts.
Drop by spoonfuls onto ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes. Makes about 3 dozen.

My hubby came home from his job a few years ago, with a wooden box laden with vintage goodness for the kitchen. A customer wanted to get rid of the lot and asked my hubby to take it home for me. Although I don't use many of the items and haven't even been able to identify some of them, they bring me a sense of old-fashioned comfort and nostalgia as I reflect on what the tools may have been used for and by whom. I also adore the vintage apron with the morning glories, an old-fashioned flower; a 'favourite' of mine.
This morning I was up early to make Grandma's old fashioned bran muffins as well as the oatmeal cookies as I am leaving shortly to spend the day with middle daughter.

May your days be filled with domestic goodness
and the joy of time spent with family and friends around the table.

Christmas Inspiration and Baking Blitz

I am having a kitchen morning while listening to some favourite Christmas music.
The snow is gently falling outside, and it is cosy inside as I wrap up my baking for our Italian Christmas. I will be sure to share more later...
I just wanted to drop by to share my recipe with you and also wish you joy in your preparations for this holiday season.

Cranberry-Hazelnut Biscotti

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 stick (8 tb) unsalted butter, softened
• 1 cup sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup toasted hazelnuts
• 1/2 cup dried cranberries

Preheat oven to 350 degrees F; line a baking sheet with parchment paper or a silicone liner.

Whisk together flour, baking powder, and salt; set aside. In the bowl of a standing mixer, beat butter and sugar on medium-high speed for about 2 minutes, until light in color and fluffy. Add eggs one at a time, then vanilla, mixing well after each. Reduce mixer speed to low and add flour mixture, beating just until combined. Fold in hazelnuts and cranberries.

Divide dough in half and shape each into a 12″ x 2″ log on either side of the baking sheet. Bake for 15 to 20 minutes, until tops is slightly golden and cracked. Carefully transfer logs to cooling racks, and let cool for at least 30 minutes.

If you turned off the oven, turn it back on and let it reach 350. Cut each log into 1/2″-thick slices; place each slice upright on the baking sheet and bake for 12 minutes. Let cool to room temperature.

For some Southern Charm Inspiration, be sure to visit here at Sugar Pie Farmhouse
And a favourite country singer of mine, Johnny Reid, who performed recently in our area has done a beautiful rendition of Silent Night accompanied by the exquisite harp.
Be Blessed:

Truffle-Making and Ornament-Taking

"It's the most wonderful time of the year... "

I love the decorating, the twinkling lights, the music, concerts and programs, the festivities and the food, the gathering together of friends and family, and the message of love, joy, hope and peace. Every year at this time, I make room on my calendar for hosting special gatherings and events at my home.
Yesterday, after making plans ahead of time, I hosted 8 dear ladies in for an afternoon ornament exchange, along with enjoying some festive food and fellowship.
After cleaning my home, preparing the food, lighting the candles and putting on my Christmas play list, I was eager to receive my first guests who arrived at noon to help me with final food preparations.


I have never made truffles before, but after attending the wedding of my friend's daughter, I wanted to experiment with making my own truffles. After several challenges which I overcame, I was pleased to present the results of my efforts which were well-received.
Some of my friends brought along their baking to add to mine for a wonderful array of goodies.

My friend M is an avid and gifted card maker. She brought me this adorable snowman wrapped chocolate bar that she created:

I served punch, along with several teas, hazelnut coffee and mulled cider to my guests.

One of my friends asked me for the punch recipe so I thought I would include it for all my readers...just so easy! Here you go S:)

Festive Punch:

~Cranberry/Raspberry Cocktail
~Raspberries
~Raspberry Sherbet
~Cream Soda

For the ornament exchange, I used an idea from this site, reading the story aloud using the left/right approach with the ornament each of the ladies brought along. We also played the "Name that Carol" game which the ladies enjoyed, also found at this site.
I have a collection of snowmen, so when I found these adorable cards, I picked them up to send a card home with each of the ladies as well as a mulled cider candle and an ornament.
Inside each card I used these words taken from inspiration found at my friend's house:

Thoughts of favourite people
and a candle burning bright
illuminate God's blessings
and warm a winter's night

Thank you friends for sharing your afternoon with me. May the Lord bless each of you as you prepare your hearts and home for this Christmas Season.
And as for my beautiful trifle, which I couldn't wait to present to you, it was forgotten in the fridge as I was so busy wanting to bless you all and be 'the hostess with the mostess'.
Ah, the imperfections of myself that I have to live with each day:)
I hope to have you in again sometime and will be sure to serve you trifle. In the meantime I promised to share the recipe, so here you all go:
Glorious Sponge Cake recipe found here.
Dutch Vla or British Custard (any custard recipe will do)
Fresh or frozen berries
Whipped cream
Cut cake in cubes, then assemble cake, fruit, pudding and whipping cream in layers in trifle bowl...top with whipped cream and berries.
(I bought a new trifle bowl at Walmart after losing mine in that mishap)

So easy, so pretty, so good:

When most of the guests had left by 4:30, two of my friends who live further away, suggested that we could do a little shopping trip yet. Alright, I'll admit it...we know how to make the most of our day, don't we?
We headed to Elmira for two of our favourite shops:
The MCC Thrift Shop
Elmira Gift Outlet
And a few more snowmen scenes were added to my collection:)

As I was wrapping up this long-winded post this afternoon, there was a knock at the door.
There stood my local florist with the most beautiful floral arrangement...for me!
I feel so blessed and grateful for all the good gifts God has given me, including the valuable gift of friendship!
Thank you S for blessing me with this gorgeous arrangement!

It truly is the most wonderful time of the year...

Of Blustery Days, British Tea and Bread Pudding...

British artist John William Waterhouse 1902

We awoke this morning to a foggy, rainy and windy day of the blustery sort.
The pretty snow scene I posted about several days ago now looks like this:This day had the makings of a perfectly wonderful puttery sort of stay-at-home day which I have done, although I will be leaving for work shortly.
I did want to post this recipe because at my british tea on Sunday, I served cucumber sandwiches without the crust as is proper for a british tea. I shared that with the crusts of the bread I like to make bread pudding. Actually, my daughter who is in India presently, makes one of the best bread puddings....she would have gladly made one for us, but alas, she is too far away so I made one this afternoon. It really isn't complicating and the aroma is just wonderful as it fills the house with spices. You can modify this recipe if you like. I added cloves and a pinch of nutmeg to bring out the cinnamon flavour. I also added an extra dash of pure vanilla as I didn't have rum in the house, and sprinkled sliced almonds on top.
My hubby and girls will be pleased when they come home.

Rum Raisin Bread Pudding

Ingredients

* 3 cups milk
* 3 tablespoons butter
* 1 teaspoons vanilla extract
* 1 teaspoons ground cinnamon
* 3/4 cup packed brown sugar
* 3 tablespoons rum
* 1/2 cup raisins
* 7 (1/2-inch) slices bread, cubed or torn
* 4 eggs, beaten

Directions

Preheat oven to 350 degrees F.

In a large saucepan, add milk, butter,
vanilla, cinnamon, brown sugar,
rum and raisins and heat until warm.
Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread
and pour in the hot milk mixture.
Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir.
Pour bread pudding into a buttered 1 1/2-quart baking dish
and bake for 50 minutes. Serve topped with whipped cream or vanilla ice cream. Enjoy!

Added: My hubby surprised me by coming home early today to do some office work, so he was eager to sample the bread pudding along with a cup of tea. His verdict: excellent and delicious says he:)

For the love of the Butter Tart

I love adventure and new discoveries so I was intrigued when I read this:

"If we are what we eat, anyone travelling the highways and back roads of Wellington North Township must be sweet and Canadian at heart.
It's hard to imagine otherwise in the land of the Butter Tart Trail, a scenic drive through the small towns and gently rolling countryside north of Guelph, where that most famous of Canadian treats is always temptingly close at hand. "
You can read more about it here and here.
I have yet to take the butter tart trail, but it is in the plans...
After all, I am Canadian!

Several years ago, our family spent some time in Muskoka, a beautiful cottage region north of Toronto. While browsing in the quaint little shops, we came across a cafe that was so inviting, we just had to stop in for a specialty coffee. We discovered a gem of a cafe and found out it was famous for butter tarts, which of course we had to try for ourselves to see what the fuss was all about. Marty, the owner of the cafe, became famous for his recipes which he had published into a cookbook. When we returned from our vacation, I was delighted to discover that we carried his cookbook at our very own library.

My blogging friend, Donna, posted these on her private blog recently. They looked so fabulous that I had to ask her for the recipe which she kindly emailed me. Although I didn't end up making her recipe with pastry as of yet, due to my busy schedule, I was inspired by all of her lovely tarts:


Hi Joanne:

Here is the recipe for butter tarts.
Sometimes I add 2 tbsps. of white vinegar to the butter tart mixture, if I don't want the tarts to be as sweet.

Butter Tarts
~ makes approximately 24 tarts.

Pastry for tart shells
1 cup melted butter
1 cup brown sugar
1 cup corn syrup
1/2 tsps. salt
2 large eggs ; beaten
1 tsp. vanilla

Combine butter, sugar, corn syrup and salt. Heat on medium power in microwave until butter is melted and sugar dissolved. Do not let mixture get too hot, or it will cook the eggs. Add eggs and vanilla, and stir well. Add golden raisins to tart shells. Fill tarts shells - 3/4 full, with mixture.
Bake at 450°F for 10 minutes, then reduce oven to 350°F and bake another 10 minutes.

I hope you enjoy these recipes Joanne.
Have a lovely weekend. Donna

Thank you Donna!

My Easy Version:

Butter Tarts
~Recipe given to me by my friend Karen:

1/4 cup butter
1/2 cup brown sugar
1/2 cup corn syrup
1 egg
1/4 tsp salt
1/2 tsp vanilla
few drops of lemon juice
Mix all ingredients together and beat well.
Add walnuts, raisins or pecans....your preference. Fill tart shells.
Bake at 375'F for 15-18 minutes.
Makes one dozen...so easy, so good!

Chocolate Zucchini Cake

At our neighbourhood potluck on Saturday evening, there were so many great salads and desserts to sample, but this was my favourite.
The 'blue ribbon award' goes to Marilyn for her decadent and moist chocolate zucchini cake:

Chocolate Zucchini Cake

1 cup brown sugar
1/2 c white sugar
1/2 c butter
1/2 cup oil
3 eggs
1/2 c buttermilk
1 tsp vanilla
2 tsp baking soda
(I used 1 tsp each of baking soda and baking powder)
4 tsp cocoa
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp salt
1/2 to 1 cup of chocolate chips
2 cups grated zucchini
2 1/2 c flour

Cream in large bowl sugar, butter and oil.
Add eggs, vanilla and buttermilk and stir well.
Sift together flour, allspice, cinnamon, salt ,soda and cocoa. Grate zucchini into bowl and stir well until blended. Pour into greased 9 x 13 pan. Sprinkle chocolate chips on top. Bake at 325 F for 45 minutes.
We both made chocolate icing to spread on top.


This week I made the cake for our company from Alberta, who stayed the night and enjoyed it with their poolside coffee in the morning. I also brought some in to work yesterday and the girls all agreed that it was great...no bribing required:)

For the love of Zucchini ~ So Versatile

Zucchini is plentiful at this time of year and is an economical and versatile vegetable as it can be used in stir fry as well as in baking. We were blessed with some this week and have used it for both cooking and baking. I thought that I would share a recipe from my mother's recipe box (given to me) that has been tested, tried and true.
I used a bundt pan, as well as loaf pans:

Zucchini Bread (loaf, cake, muffins)

1 cup oil
3 eggs
1 1/2 cups white sugar
1/2 cup brown sugar
1 tsp vanilla
2 tsp cinnamon
3 cups flour
1 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
2 cups grated zucchini

Mix first 5 ingredients together, then add the remainder, and pour into prepared pan.
Bake at 350' for 45 minutes or when done to touch. Enjoy!
(note: I added pecans to one and walnuts to another...you can also add raisins or chocolate chips...decrease sugar and cinnamon, use only brown sugar...customize it to your personal taste:)

If you have a recipe you want to share, please do so in the comment section...

Also, just a quick note about the 'look' of this blog. Creating it has been a slow work in progress and just when I was pleased with the appearance, the soft and simple template background I used was removed. I have not decided what I will use yet and have no time to spend on it for the next few days, so this will have to do.
If you are a blogger, you will understand:)
Have a great weekend everyone!
Blessings,
Joanne

Raving about Rhubarb

"Rhubarb, a plant with an identity crisis...
So, is it a fruit or a vegetable? People have wondered about it for ages because they've enjoyed rhubarb mostly in desserts, with sugar and sweeter fruits.
But believe it or not, rhubarb is a vegetable from the same family as buckwheat and sorrel, and it sure is an excellent ingredient in soups, salads, breads, relishes and beverages...."
You can read more about this wonderful vegetable at this site:
Rosy Rhubarb Festival in Ontario

Well, that was news to me as I have not considered it before, nor did I know that rhubarb could attract the attention of enough people to have festivals across the world.

I love rhubarb in any dessert and have used it alot these past few weeks. The beauty of rhubarb is that it grows in abundance just about anywhere and as I found out, many rural neighbours are more than willing to share.
There are just about as many rhubarb recipes as there is rhubarb growing!
Below is just a sampling of what my kitchen produced:
(my youngest daughter and I experimented last week)
I found two great baking sites that I wanted share:
Ward Street Bistro does a great job of going through the steps of each recipe if you are a novice in the kitchen or just to give you an idea.
I used most of her recipe, however... I do this all the time...I modified it because I wanted a meringue topping.
Rhubarb Custard Pie

Mennonite Girls Can Cook has an awesome site for recipes and I have used many with much success. This was where I got the idea of a meringue for the pie.
Rhubarb Meringue Pie

I also made a butter instead of lard pie crust for the first time and have to admit that we all loved it!
Butter Crust Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

And finally from my friend Donna:
Recipe for Rhubarb Bread or Coffee Cake
Mix together:
1 1/2 cups brown sugar
2/3 cups oil
1 egg
1 cup milk, (soured with 1 tbsp. white vinegar)
1 tsp. vanilla
Add:
3/4 tsp. salt
1 tsp. baking soda
2 1/2 cups all purpose flour
Mix all of the above together, and then add 1 1/2 cups diced rhubarb.
Mix together:
1/2 cup brown sugar
1 tbsp. butter
Put above mixture into bottom of pan, and then pour rhubarb mixture on top. Bake 50 minutes or until cake tester comes out clean. Note: This makes 1 large bundt cake or two small loaves. I have also made muffins with this recipe as well.
Hope you enjoy it.

Again I modified it slightly by adding a caramel pecan sauce which made it decadent served with ice cream!

Added:

My sil, M, and I were talking about making rhubarb strawberry jam this weekend. She was asking for a recipe, so I sent her over to Jody's blog for a wonderful yet easy recipe.
Jody lives on a ranch in Montana and journals about family and life on a ranch with interesting and informative posts, great photos and heartfelt words of wisdom.
You will love her blog!