About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Wednesday, June 10, 2015

Rhubarb Pineapple Pie

I love rhubarb, and this is one pie I enjoy making every Summer!
Serve as is, or with whipped cream or vanilla ice cream. (Before
 making the pie, be sure to read the "Note" following the instructions.)



Rhubarb Pineapple Pie

1 (15 oz.) pkg. refrigerated pie crusts
1-1/4 cups granulated sugar
1/3 cup all-purpose flour
3-1/4 cups thinly sliced rhubarb
1 (15.25 oz.) can crushed pineapple, drained well

1 teaspoon all-purpose flour
1-1/2 teaspoons granulated sugar 

Remove both pie crusts from the package. Leave pie crusts in plastic wrap, and let sit on your kitchen counter for 15-20 minutes before using.

Meanwhile, in a large bowl, combine the flour and the 1-1/4 cups granulated sugar.

Add the rhubarb and crushed pineapple; stir until the rhubarb and pineapple is thoroughly mixed into the flour/sugar mixture.  Set bowl aside. 


Remove one of the pie crusts from the plastic wrap. Unroll the pie crust, and place it on a sheet of wax paper. Sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust. Place the pie crust, floured side down, inside a 9-inch pie pan.

Pour the rhubarb and pineapple mixture into the pie crust.

Remove the other pie crust from the plastic wrap. Unroll, then place over the pie filling.  (I rolled out the pie crust on to the sheet of wax paper. I then took a mini cookie cutter, a star shaped cookie cutter, then cut-out and removed some of the dough near the center of the pie crust.)

Trim crust (if need be), seal and flute the edges.

Cut slits in the top of the pastry crust.

Sprinkle the top of crust with the 1-1/2 teaspoons of sugar.

(Before I bake the pie in the oven, I place (and bake) the pie pan on a 14-inch pizza tin, then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.)

Bake the pie in a preheated 350° oven for about 55 minutes, or until the pie crust is brown on top, and the fruit juices begin to bubble out of the slits in the pie crust.

Makes: One (9-inch) pie.


Note: I wanted to let others know... that I have also made this pie using 2 (8 ounce) cans of crushed pineapple (drained well), and in place of the 15.25 ounce can, plus I also stirred 4 level tablespoons of ground flaxseed into the flour/sugar mixture before adding the rhubarb and pineapple. The pie tasted great, and I think the flaxseed helped to thicken the filling within the pie. Also, after the pie is made and cooled, I don't refrigerate it or any of the leftovers. I leave the pie set at room temperature, and cover it with paper towels. It keeps well on my kitchen counter for up to 2 days.


Thursday, June 4, 2015

Sweet Pea-Bowtie Pasta Salad

I love pasta salad, and this one's definitely a winner in our family. This recipe also makes a lot, so it's great to serve at family functions, outings, picnics, etc...



Sweet Pea-Bowtie Pasta Salad

Salad:
2-1/2 lbs. uncooked bow tie pasta
8 oz.  shredded carrots (See *Note)
8 oz. frozen peas, thawed
1 celery rib, diced
4 tsp. diced red onions

Dressing:
2 cups sweetened condensed milk
2-1/2 cups mayonnaise
1-1/4 cups sugar
1/3 cup cider vinegar
1/3 cup buttermilk
1 teaspoons salt
1/2 teaspoon pepper

Cook pasta according to package directions; drain. (I add a bit of vegetable oil to the water before it comes to a boil, so the pasta doesn't stick together.)

Rinse pasta under cold water, and drain pasta well.

In a large bowl mix together, the sweetened condensed milk, mayonnaise, sugar, vinegar, buttermilk, salt and pepper.
 
Place in refrigerator til ready to mix salad ingredients together.
 
When ready to assemble salad together, in a medium sized bowl, add some of the pasta, some of the carrots, a teaspoon or so of the diced red onion, a third of the diced celery, and some of the dressing; mix together gently with a spatula.
 
Add salad mixture to a "very" large size bowl, (I used my largest Tupperware bowl; total capacity: 32 cups) cuz this recipe does make an enormous amount of salad.
 
Toss a few peas, over the salad.
 
Repeat mixing the pasta, carrots, onion and celery together, (in small amounts) in the medium sized bowl along with the dressing, then place ontop of the salad in the "very" large size bowl, along with some of the peas.
 
Keep layering til all the ingredients are used up; ending with peas ontop of the salad.
 
Cover the bowl, and chill the salad for several hours in the refrigerator, or overnight.
 
Before serving, be sure to stir the salad.
 
This salad keeps well for several days in the refrigerator.

Yields: 25 - 30 servings.

*Note: For this recipe, I substituted matchstix (French-Cut Cooking Carrots) for the shredded carrots.  You can find these in your produce section. It came in a (10 oz.) bag, but I only use 3/4's of the bag, about (8 oz).