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recipes

Spiced Rhubarb Crumble Pie

Pulling from the many different rhubarb recipes I have saved, this is the latest rhubarb pie, and the best one so far, I think! Definitely on the tart side, as that’s how we prefer it.

Spiced Rhubarb Crumble Pie with ice cream

Spiced Rhubarb Crumble Pie

Course Dessert

Ingredients
  

  • 1 pie dough single crust

Topping

  • ½ cup rolled oats
  • ½ cup sugar
  • 1/2 cup brown sugar packed
  • ½ cup flour
  • ½ tsp kosher salt
  • ¼ tsp five-spice powder
  • ½ cup unsalted butter

Filling

  • 6 cups chopped rhubarb 1/2 in. pieces, approx 2-2½ pounds
  • ½ cup sugar
  • ½ cup brown sugar packed
  • ½ tsp kosher salt
  • 1 tsp vanilla
  • ¼ tsp cardamom
  • ½ cup tapioca flour

Instructions
 

  • Preheat oven to 425°F with rack in the bottom third of the oven. If you have one, place baking stone on rack.
  • Line 9-inch pie plate with a single crust, crimp edges and refrigerate/freeze for at least 10 minutes.

For the topping

  • Combine all the dry ingredients in a large bowl. Toss the butter with the dry ingredients and mix/rub with a fork/pastry cutter/your fingers until crumbly. You should have big and small lumps. Refrigerate until needed.

For the filling

  • Toss the rhubarb, sugar, brown sugar, salt, vanilla, and cardamom in a large bowl. Add the tapioca flour and mix until no dry spots of flour remain. Let sit for 20 minutes.

Assemble:

  • Pour filling into the crust. Scatter the topping evenly over the top. Place pie plate on foil-lined rimmed baking sheet in the oven.
  • Bake for 10 minutes at 425°F. Reduce oven to 375°F and bake for an additional 40-50 minutes, until the crust is a deep golden brown and filling is bubbling. You may need to cover the edges/top if it starts to brown too much, so check after 30-40 minutes.
  • Try to let the pie cool until close to room temperature before serving to give the pie a chance to set.
Keyword rhubarb
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recipes

Ham & Cheese Rollups

ham & cheese rollups

These are a throwback from my high school cafeteria that i started re-creating a few years ago. This is a quick and dirty writeup for the inquiring minds of twitter.

What you need:

Your favorite pizza/bread dough (I will get the balls of pre-made pizza dough at the store to make this even easier)
2 c. shredded cheese (Cheddar, Swiss, Gruyere, any of ’em will work)
1 c. finely cubed ham (or just sliced ham chopped finely would work too)
1-2 T. butter, melted

Heat oven to 350°. Lightly grease an 8″ square baking pan with butter or cooking spray (you can also cook in a lightly greased cast iron skillet).

Roll out the dough into a rectangle (12″x18″). Brush the dough with the melted butter. Sprinkle with the shredded cheese and then the ham. Be sure to cover the dough all the way to the edges. I usually leave a 1″ edge at the top though. Roll up from the bottom to the top, pinching to seal the top edge. Cut roll into 2″ slices.

Place slices into greased pan. Sprinkle with a little additional cheese, if you feel the need (I almost always do). Bake for 25-30 minutes or until golden brown.

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recipes

D’s Biscuits

After many years of saying “I can’t make biscuits”, I recently discovered that, yes, I actually can. All the thanks go to Derrick, my favorite foodie/librarian/partner in crime. This flawless biscuit recipe comes courtesy of Derrick’s test kitchen.

Ingredients:

Plate O'Biscuits2 c. all-purpose flour
1 T. baking powder
1/2 t. baking soda
1 t. salt
1 1/2 sticks unsalted butter, frozen
3/4-1 c. cold, well-shaken buttermilk
1 large egg
1/4 c. whole milk yogurt, sour cream, or creme fraiche
melted butter for brushing tops after baking

  1. Preheat oven to 400F. Line a baking sheet with parchment, set aside.
  2. Mix all the dry ingredients together and then grate the frozen butter into the bowl with the dry mix. Set bowl in freezer while preparing the wet ingredients.
  3. Whisk 3/4 cup of buttermilk, egg, and 1/4 cup of yogurt, sour cream or creme fraiche together in a small bowl. Set aside remaining buttermilk.
  4. Get flour mixture from freezer and gently combine butter with the flour. Add buttermilk mixture and GENTLY mix until just combined. Lightly knead until it becomes a solid mass, and if you need to add remaining buttermilk so that the mixture isn’t dry, do so in little bits and dribbles.
  5. Dump out mass onto a floured counter and pat out into a rectangle about 3/4 of an inch thick. Fold like a letter (thirds) and pat out again. Repeat one more time (you don’t want to handle it TOO much because the dough will get tough). Be sure to flour your hands too ’cause the dough is sticky.
  6. After final pat, cut biscuits out. Push STRAIGHT down. Don’t twist. Place on baking sheet and bake for 15-18 minutes or until golden brown. Brush tops with melted butter.

Makes 9-12 biscuits, depending on what size you make them.

Biscuit with Peach Blossom Honey
Enjoy!

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recipes

On A Bender

So my new favorite hobby is making liqueurs. I made some awesome Bärenjäger (aka Honey Badger) last year and decided to try my hand at a coffee liqueur next.

I looked at so many recipes online SO MANY, but decided to do a variation on the Serious Eat’s DIY Coffee Liqueur recipe. I used Stumptown’s Hair Bender, one of my favorite coffees, for the cold brew. I think that really helped it. The coffee taste is very smooth.

On A Bender

Ingredients:

1/2 c. fine ground coffee

4 1/2 c. water, divided

2 c. dark brown sugar

1 vanilla bean

1 1/2 c. light rum

1 1/2 c. vodka

 

  1. Cold brew the coffee by combining the grounds and 2 1/2 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for at least 12 hours. Strain through a coffee filter into another sealable glass jar.
  2. Combine the sugar and 2 cups of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature. IMPORTANT. You must let it cool.
  3. Add cooled syrup, vanilla bean, rum, and vodka to the glass jar that contains the coffee. Let that mixture steep for at least 3 days (I left mine alone for 2 1/2 weeks), then remove the vanilla bean and bottle the liqueur.
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recipes

Be-All End-All Mac and Cheese

I love me some mac and cheese. Most mac and cheese doesn’t pass muster with me, and this recipe might have something to do with that. I tweaked a few different recipes and experimented until I settled on this tasty concoction.

Holly’s Traditional Mac and Cheese

Be-All End-All Mac and Cheese
from hollysuewho on flickr

3 T. butter
1/4 c. flour
1 t. salt
2 1/2 c. milk
1/2 t. pepper
1/2 t. dry mustard (opt.)
A few shakes of hot sauce (I use Crystal; opt.)
4 c. cheddar cheese, shredded – I usually use a mix of sharp white and medium cheddar (I prefer Tillamook, but will grudgingly recommend Cabot also)
2 c. pasta of choice, cooked and drained (being a traditionalist, I use large elbow macaroni)

Optional Topping:

1 T. butter, melted
2 T. bread crumbs/panko

Melt 3 T.butter in saucepan over low heat. Blend in flour and salt; cook and stir for 1 minute. Slowly add milk and then pepper, dry mustard, and hot sauce; stir constantly until thickened. Add shredded cheese (reserve 1/2 c. or so for topping) and stir until cheese is melted.

Mix pasta and cheese sauce in 2 qt.casserole dish. Sprinkle remaining cheese on top. For topping: mix melted butter with bread crumbs and sprinkle on the top.

Bake in 350 degree oven for 20 minutes.

Optional Add-ins:

Cubed ham
Crumbled bacon
Slices of smoked sausage/kielbasa
Corn (it sounds weird, but it’s gooooood)