Recipes Included On This Page Apple-Rhubarb Skillet Pie Apricot Gelato Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple-Rhubarb Skillet Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups sifted all-purpose flour -- divided 3 tablespoons baking powder 1 1/4 teaspoons salt -- divided 1/3 cup vegetable shortening 1 cup whole milk 4 cups rhubarb -- finely chopped 2 cups apples -- peeled, cored and chopped 2 cups granulated sugar 1 teaspoon mace 3 tablespoons butter Pre-heat the oven to 400F degrees. Lightly grease an oven-proof 10-inch heavy skillet and set aside. Sift together two cups of the flour, the baking powder and one teaspoon of the salt in a large mixing bowl. Add the shortening and use two knives or a pastry blender to cut the shortening into the dry ingredients. Add the milk and blend again to form a soft dough. Turn the dough out onto a lightly floured surface and knead gently to finish blending. Roll out the dough into a 14-inch wide circle. Lift the dough and place it in the prepared skillet, letting the excess extend well over the sides. Blend together the rhubarb, apples, sugar, remaining 1/3 cup of flour, mace and remaining one-quarter teaspoon of salt in a mixing bowl. Pile the fruit mixture into the dough-lined skillet and dot with the butter. Fold the excess dough toward the center of the pie, leaving the middle open and uncovered with dough. Brush the top of the pie lightly with milk and sprinkle with sugar. Bake for 50 minutes, or until the fruit is tender. About 40 minutes into baking, cover the top of the pie loosely with aluminum foil so as to keep the top of the pie from becoming too dark. Serve warm, topped with freshly whipped cream of vanilla ice cream, if desired. Serves 6 to 8 Happy Baking from The Cook & Kitchen Staff at Recipe-a-Day! Source : "http://www.recipe-a-day.com" S(MC formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" Yield : "6 to 8 servings" NOTES : It's harvest time, and The Cook and Kitchen Staff have spent this part of October celebrating the natural plenitude of the good old apple with a delicious assortment of recipes. You'll find our Member's Recipes coming your way tomorrow; we hope you've enjoyed our apple-filled recipe collection! Here's our final concoction for the month, and it's a dandy. You'll find it makes for a hearty, stuffed fruit pie with a country air that looks great served straight from the skillet. Contrast your service of warm-from-the-oven pie with a scoop of vanilla or cinnamon ice cream, and you're in for a real treat after dinner tonight! Contributed to the FareShare Gazette by Bobbie; 28 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 643 Calories; 19g Fat (26.5% calories from fat); 7g Protein; 114g Carbohydrate; 4g Dietary Fiber; 21mg Cholesterol; 1259mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Apricot Gelato Recipe By :Ethel Brice Serving Size : 5 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dried apricots boiling water 2 tablespoons brandy -- optional 2/3 cup cream 1 piece lemon rind -- (small strip) 2 egg yolks 1/3 cup confectioner's sugar -- sifted Pour enough boiling water over the apricots to cover and leave for 1 hour. Drain, then simmer in water until soft. Cool. Pour off the water and press the apricots through a coarse sieve, or puree in an electric blender. Stir in the brandy. Put the cream and lemon rind in the top of a double boiler, beat the egg yolks and add. Stir over hot water until a thick, soft custard is formed. Remove from the heat, put aside to cool, stirring frequently and then stir in the confectioners' sugar. When cold, strain and blend with the puree. Transfer to a refrigerator tray and freeze, stirring the mixture lightly 2 or 3 times. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 10g Fat (57.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 113mg Cholesterol; 16mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.

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