Rhubarb Pineapple Crisp

 I had rhubarb in the freezer and canned pineapple on hand so this was a easy recipe to make. The recipe, from Taste of Home said it would not be too sweet and they were right. The pineapple was good with the rhubarb, not a combo I would have thought of, but I will make this again when I want rhubarb but not a pie. The tidbits are large enough to hold their shape in this crisp. 

Rhubarb-Pineapple Crisp

2 cups sliced fresh or frozen rhubarb (thawed and drained if frozen)

1 can (20 ounces) unsweetened pineapple tidbits, drained

¼ cup sugar, divided

2 Tbsp all purpose flour

Topping

⅓ cup quick cook oats (not instant)

¼ cup sugar

⅓ cup all purpose flour

¾ tsp. Ground cinnamon

⅛ tsp salt

¼ cup cold butter

 In a large bowl, combine the rhubarb, pineapple, ¼ cup sugar and 2 Tbsp. Flour. Transfer to a 9 inch deep-dish pie plate coated with cooking spray.

 In a small bowl, combine the oats, cinnamon, salt, sugar and flour. Cut in butter until crumbly. 

Sprinkle over fruit in pie plate. 

Bake uncovered, at 350° for 30 to 35 minutes or until filling is bubbly and topping is golden brown.  Cool for at least 5 minutes and serve warm with heavy or whipped cream.

NOTE: If using frozen rhubarb measure before thawing. Drain in a colander, but do not press out liquid.

Pineapple Waldorf Salad with Old Fashioned Dressing

This is an old-fashioned, “waste not” recipe for fruit salad.   The juice from the pineapple is used to make the delicious dressing.  I usually make the dressing a day ahead, or early in the morning, so it has time to chill.  It only takes less than 5 minutes to cook the dressing.  The rest of the salad can be quickly assembled right before serving.

I have good luck making the dressing either with flour or with cook-type clear jel (which I starting using so celiacs like Myrna could enjoy a taste too.)

With apples, canned pineapple and celery often on sale, and the simple, low calorie homemade dressing, this salad is easy on the budget and waistline, and suitable for almost any time of the year.               

Pineapple Waldorf Salad with Old Fashioned Dressing

  1           can  unsweetened pineapple tidbits -- (20 ounces)

  6           cups  Chopped Red Apples

  1 1/2    cups  chopped celery

     1/2    cup  golden raisins --or regular raisins or cut-up dates

     1/4    cup  Pecans -- or walnuts or dry-roasted sunflower kernels

                        Cooked Dressing for Fruit Salad

  4 1/2    tablespoons  Sugar

  3           tablespoons  Flour -- or cook-type clear jel

  3           large  Egg Yolk -- lightly beaten

     3/4    cup  Unsweetened Pineapple Juice -- from canned pineapple

     3/8    cup  Orange Juice

  6           tablespoons  Apple Cider Vinegar

  3           tablespoons  Butter

A day or several hours ahead:

Drain pineapple reserving 3/4 cup juice for dressing (save remaining juice for another use). Refrigerate opened pineapple in covered dish.  Prepare cooked dressing and chill for several hours or overnight.

Prepare cooked dressing:

In top of double boiler or in a heat proof bowl that will fit over your saucepan, mix dry ingredients.  Add egg yolks and juices gradually; cook over hot (not boiling) water until thick, stirring constantly, about 3 minutes.

Add vinegar and butter; mix well and continue cooking until thick.  Store in a glass dish, covered, with a piece of plastic wrap right on the surface, to prevent a skin forming.  Refrigerate until ready for use.

Prepare Salad:

In a bowl, combine the pineapple, apples, celery, raisins or dates and nuts or sunflower kernels. Pour dressing over fruit mixture and toss to coat. Refrigerate until serving.

Yield:  "12 Servings"

Per Serving: 117 Calories; 6g Fat (42.4% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 45mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Sunday in Iowa

Young calves belonging to our nephew Mark

Summer Blog Header Recipes

Here are links to our summer header recipes:

Iowa Corn Salad

Homemade Pimientos

Family Favorites Oven Fried Chicken

  The picture of the chicken in the Barefoot Contessa’s Family Style looked so good that I just had to try it. I think one of the things I really like the most about her cookbooks, besides recipes that really work are the photos. Marvelous pictures on glossy paper makes reading and looking a real pleasure.

  The chicken turned out just as great as the photo and will be on my rotation list from now on. It is more of a method than a recipe and was fairly easy to prepare, I did take her tip and browned it in a high sided pot instead of a skillet, a lot less mess. I could not find a three pound chicken. Mine was about 5 pounds, left some nice leftovers and I used the back to make some stock for gravy with the meal.

Oven Fried Chicken

2 chickens (3 pounds each) 

1 quart buttermilk ( just to cover well)

1 ½ to 2 cups all purpose flour

1 tablespoon kosher salt (I used about ½)

Freshly ground black pepper

Vegetable oil or shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them.
Cover with plastic wrap and refrigerate overnight.

  Combine the flour, salt and pepper in a large bowl. Take chicken out of the buttermilk and coat each piece with the flour mixture. Pour the oil into a large high sided pan to about 1 inch.*  Heat to 350°. Adding chicken, do not crowd, brown on both sides about 3 minutes on each side. They will continue browning in the oven. Remove to a wire rack set on a sheet pan. Making sure the oil is hot, brown all the pieces. Bake for 30 to 40 minutes until the chicken is no longer pink inside. Serve hot and crispy.

*A skillet works, but it is messier, on the stove and on you.

Strawberry Buttermilk Sherbert

 The fresh strawberries are on the market now and so I decided to try this recipe for Strawberry Buttermilk Sherbet. My, it sure is good. A little bit of work in that you need to puree the strawberries and press through a mesh strainer but the rest is simple to make. I had buttermilk on hand to use up and was a little doubtful about it in sherbet, but as it is 1% butterfat this is not high in calories which is always a plus.

 I added about a teaspoon of brandy to the mix to keep it from getting too icy, one of the problems with sherbets. Vodka or any light fruit flavored liquor would work. It adds to the flavor also. This was so good, that by this evening there is only a small amount left. 

 Sherbet has milk in it as Sorbets do not. It will not be as creamy as ice cream, but usually has more of the fruit flavor.

Strawberry Sherbet with Buttermilk

2 cups of fresh or 16 ounces of frozen strawberries

2 cups of buttermilk

1 cup sugar

1 teaspoon vanilla

1 teaspoon of brandy or fruit flavored liquor optional

 Preparation

Puree strawberries in a blender or food processor until smooth. Press through a fine mesh sieve into a medium size bowl. Stir in the buttermilk, sugar, and flavoring until well blended. Cover and refrigerate until cold, about two hours. Pour into ice cream maker and following directions, freeze. Put into container and store in freezer to ripen about two to four hours. (we ate some when I took it out of the ice cream maker).

 To store, place plastic on the surface of the sherbet before putting lid on container. This will also help keep it creamy. 

Make it Yourself...Creamy Salad Dressings

Creamy Salad Dressings
Creamy salad dressings include mayonnaise, on its own (like potato, macaroni, or egg salad) or combined with dairy foods such as sour cream, plain yogurt, buttermilk, or cheese and cooked mayonnaise-type dressing substitutes.
The Basics
• For dairy items, use regular full-fat as the thickeners and stabilizers added to fat-free products often do not mix well with other salad dressing ingredients.
• Creamy dressings are best served at room temperature, but should be refrigerated for storage.  Keep in mind that they may not last as long as vinegar-based, non-dairy dressings.
Popular Creamy Dressings

This is our favorite old time cole slaw dressing. I shredded the cabbage with a carrot and some onion in my food processor until almost fine enough, then poured in the cold dressing and pulsed it once or twice to combine.

Simple Cooked Cole Slaw Dressing
1 Egg -- yolk only
3 Tablespoons Sugar **
1 Tablespoon Prepared Mustard
2 Tablespoons Butter
½ Cup Cider Vinegar
2 Teaspoons Celery Seed -- cook with egg mixture
½ Cup Heavy Cream -- or half and half or cream and milk
DIRECTIONS:
 In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar and celery seed. Whisk together over medium heat and boil until thick (about 10 minutes). Remove from heat and cool. Whisk in the half-and-half. Refrigerate until needed.
Coats 1 pound of shredded cabbage or Cole slaw mix. Chop the vegetables in the processor, pour on the cold dressing and pulse several times to coat. Keeps several days. The dressing can be frozen, thaw in fridge and use. Also use on chicken or tuna salad.
**If you like a sweeter slaw dressing, use 4 tbsp sugar.
Cost: About $ .77 for 1 cup dressing. Similar refrigerated cole slaw dressing $4.12 for 2 cups
Yield: "1 Cup"
This cooked dressing costs me about 77¢ for 1 cup; a popular refrigerated cole slaw dressing costs $ 2.06 for 1 cup ($4.12 per jar), the following dressing costs 50¢ for 1 cup.
If you need an even simpler, quicker dressing, try this one.
Quick Cole Slaw Dressing
1 cup Miracle Whip or Mayonnaise
1 cup sugar
1/4 cup vinegar
1/4 cup Salad Oil
3/4 teaspoon salt
Combine and chill. Coats 1 head of shredded cabbage or 2 quarts of Cole slaw mix.
Yield: "2 Cups"

We like this delicious salad dressing that I found in the book Practical Produce, which I purchased in an Amish grocery. I love this book; it covers most common vegetables, tells you how to grow it, how to preserve it and gives plenty of recipes to use them.
Creamy Cucumber Dressing
1 Cup Sour Cream
1/2 Cup Cucumber -- chopped and seeded
2 Teaspoons Dried Dill Weed
1 Tablespoon Onion -- minced
1 Tablespoon Lemon Juice
2 Teaspoons Sugar
1/8 Teaspoon Garlic Salt
Chop cucumber and mince onion. Stir together in 2 cup measure with lid; cover and refrigerate overnight to blend flavors.
Yield: "1 1/2 Cups"

Some other popular creamy dressings include:
Russian Dressing: A mixture of mayonnaise and ketchup or ketchup-style chili sauce, Russian dressing looks similar to Thousand Island dressing and is often mistaken for it. But Russian often features horseradish, a dash of hot pepper sauce, and some raw onion or onion juice.
Green Goddess Dressing: Classic Green Goddess dressing combines mayonnaise, sour cream, and anchovies, along with plenty of fresh herbs, which turn the dressing green when it's puréed. Although canned flat anchovies are often called for, it's easier to use anchovy paste.
Blue Cheese Dressing: Most blue cheese dressings combine mayonnaise with sour cream, yogurt, or buttermilk. Some versions incorporate seasonings such as Worcestershire sauce, lemon juice, wine vinegar, and a dash of hot pepper sauce. The amount of crumbled blue cheese varies depending on the type of cheese, as some are more pungent than others.
Ranch Dressing: One of the most popular dressings in America, ranch is typically a mixture of buttermilk and mayonnaise. Many interpretations use garlic and onion powders and dried herbs, but for the best flavor, stick to fresh garlic and fresh herbs.  Try Myrna's recipe here:  Buttermilk Ranch Dressing

Chicken Sandwich Filling

Remember those school sandwiches with chicken salad?  Or Mom’s fancy party sandwiches?  Well, nowadays, you don’t always have to kill and cook the chicken first.  Here’s the recipe for a simple chicken sandwich filling – nothing to detract from the fresh, delicate taste of poached or home-canned chicken.  You can poach chicken breasts by cutting them in half, covering with stock, bringing to a boil, and then covering the pot and letting them stand 20-25 minutes.  

I used home-canned chicken and my little food processor for this today – our Mom used her manual meat grinder.  This makes a thick filling, not chunky, so it holds together.  We much prefer homemade “Cooked Dressing” for the genuine old-time taste, but your favorite mayonnaise or white creamy salad dressing will also work.    Make the dressing a day ahead, and use any leftovers anywhere you would use mayonnaise – it keeps at least a week in the refrigerator.   

We enjoyed ours on homemade Walnut Bread  with home canned Split Pea Soup.         

                         Chicken Sandwich Filling

  1           Cup  Cooked Chicken -- or home canned

     ½       Cup  Celery -- finely chopped

  1           Slice  Onion -- finely chopped

               Salt and Pepper -- to taste

    ¼        Cup   Cooked Dressing -- or mayonnaise

Finely chop or grind all ingredients together.  Moisten with dressing

Spread on buttered bread or toast.  Serves 4

  "Betty Crocker Quick and Easy Cook Book 1954"

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter 

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

67¢ per cup   Only 25 Calories per tablespoon   Yield:  "1 cup"

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

Rhubarb Cake

As fans of rhubarb, this cake from Martha Stewart looked like a winner to us. I used some frozen rhubarb from my small patch of rhubarb. I do think it would have been better with more rhubarb than the recipe calls for, just because we all like rhubarb so much.

 This is an excellent cake. Moist, flavorful and quick to get together. 

 Next time, I will try adding a pinch of nutmeg to the topping as I like the combo of rhubarb and nutmeg. While you could sub milk soured with lemon juice, I would go for the buttermilk. It really makes the taste and texture of this cake.

Mairjane’s Rhubarb Cake

Ingredients

1/2 cup butter, room temperature, plus more for baking dish

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 teaspoon pure vanilla extract

1 cup sugar 

1 large egg

2 cups chopped rhubarb (consider 2 ½ cups)

1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (optional)

1/4 cup sugar

Directions
Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In a liquid measuring cup, combine buttermilk and vanilla; set aside.In the bowl of an electric mixer or using a handheld mixer, beat butter with 1 cup sugar until light and fluffy, about 2 minutes. Add egg, and beat to combine. Add the flour mixture, alternating with the buttermilk mixture, and starting and ending with the flour mixture. Stir in rhubarb. Spread batter evenly into prepared baking dish. In a small bowl, stir together remaining 1/4 cup sugar and cinnamon, nutmeg if using. Sprinkle cinnamon sugar evenly over batter. Bake until a cake tester inserted in center of cake comes out clean, about 35 minutes.Let cool on a wire rack in pan for 30 minutes before serving.

Sunday in Iowa

The Bentonsport Bridge

A rare pin-connected truss bridge on the lower section of the Des Moines River.  The bridge is a long, five-span truss bridge. Each span contains eight panels. It was constructed in 1882.

Family Favorites Tri-Berry Muffins

  These are a muffin to serve with coffee and use up the fresh fruit you might have on hand. I make half the recipe and that is what I am going to give you. The recipes from the Barefoot Contessa cookbooks always use extra large eggs. I left out the strawberries as I didn’t have any on hand. They are really better with them in though.  Try them with a nice main dish salad this summer.

Tri-berry Muffins

Makes 8 to 10 muffins

1 ½ cups all purpose flour

½ tablespoon baking powder

¼ teaspoon baking soda

¼  teaspoon kosher salt 

¾  tablespoon cinnamon  ( I would cut this back to a half tablespoon next time)

½ plus ⅛ cup milk

1 extra large egg, lightly beaten

¼ pound (1stick) butter, melted

½ cup fresh blueberries

¼ cup fresh raspberries

¼ cup diced fresh strawberries

¾ cup sugar

  Preheat the oven to 375°. Line muffin tins with paper liners. 

Sift the flour, baking powder, baking soda, salt and cinnamon together in a large bowl, Stir to combine. In another bowl, combine the milk, eggs, and melted butter, Make a well in the middle of the dry mixture., pour the liquid mixture into the well and stir until just combined. There will be some lumps but don’t over mix the batter. Add the fruit and sugar and stir gently to combine.

  Spoon into liners. Bake for 20 to 25 minutes until a cake tester comes out clean and the tops are nicely browned.

Iowa Corn Pasta Salad

Here’s a great pasta salad, made even better by the addition of the cooked dressing.   I had some campanelle from Barilla (they have a large manufacturing plant in Ames, Iowa), and it made a tasty and pretty salad.   We like it best with homemade Cooked Dressing, although you can use Miracle Whip or mayonnaise.   I used home canned black beans.               

                         Iowa Corn Pasta Salad

  8           ounces  Campanelle -- or rotini

  1           Tablespoon Olive oil  

  1           Tablespoon cider vinegar

     1/2    Cup  Frozen Corn -- thawed

     1/2    Tablespoon  Red Bell Pepper -- finely chopped

     1/2    Tablespoon  Carrots -- finely chopped

     1/4    Cup  Onion -- finely chopped

  12         Cherry Tomatoes -- halved

    1/3     Cup  Cooked Dressing or Miracle Whip or Mayonnaise

     1/2    Cup  Canned Black Beans -- rinsed and drained (optional)

Cook pasta, drain. Mix with 1 tablespoon olive oil and 1 tablespoon cider vinegar.  Chill 2-3 hours or overnight.

Add remaining ingredients and serve.

  "1 1/2 quarts"

  

                          
Cooked Dressing
  2        tablespoons  Sugar
  2        tablespoons  Flour, All-purpose (or Cook-type Clear Jel)
  1        teaspoon  Salt
  1        teaspoon  Dry Mustard
  2        large  Egg Yolks -- slightly beaten
     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)
  4        tablespoons  Vinegar – mild (we like cider vinegar)
   1/2 -1 Tablespoon  Butter  
Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.
For fruit salads; increase sugar to 3 tablespoons, substitute 1/2 cup unsweetened pineapple juice and 1/4 cup orange juice for milk. 
67¢ per cup   Only 25 Calories per tablespoon
  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"
  "1 cup"

Per Tablespoon Serving made with milk: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

Make It Yourself...Old Fashioned Cooked Salad Dressing

When my husband’s diet restricted the kinds and amounts of salad oil he could eat, I searched for a mayonnaise substitute he could enjoy.  Our grandmother used to make this kind of “cooked” or “boiled” dressing, and in fact, contributed a recipe for it to a local 1935 church cookbook that Myrna still has.

I got out my old cookbooks and found this recipe, in not one, but 3 cookbooks. We find that we actually love this dressing – we like it much better than anything we can buy.  Bonnie thought it tasted something like deviled eggs, and I agree. 

It will keep a week or so in the refrigerator.   It is a great dressing anywhere you would use mayonnaise or Miracle Whip, which is actually a cooked dressing, but full of preservatives.  You can add some whipped cream or sour cream to lighten it for some salads or for topping on gelatin salads – perfect.  I also make it with cook-type clear jel so celiacs like Myrna can enjoy it, and it looks more like Miracle Whip.

We like it in egg, chicken, macaroni and tuna salads, deviled eggs, sandwiches and the like.  The fruit salad version is good with Waldorf salad.  We're going to use it on our first B-L-T sandwiches today, as we got some home-grown hothouse tomatoes at the Dutchman's mennonite store.  Just couldn't wait for those garden tomatoes.

This is simple to make in a double boiler or in a metal bowl over a pan of hot water – do not let the top pan touch the water.  It takes less than 5 minutes to cook.  I like having control over what is in my dressing, and not having it full of preservatives.   We like cider vinegar in this, although I have made it with both white vinegar and half white vinegar and half lemon juice as well, and all versions were good.   Notice that the calories are only 25 per tablespoon!     

                             Cooked Dressing

  2        tablespoons  Sugar

  2        tablespoons  Flour, All-purpose (or Cook-type Clear Jel)

  1        teaspoon  Salt

  1        teaspoon  Dry Mustard

  2        large  Egg Yolks -- slightly beaten

     3/4 cup  Milk (I have used skim milk, whole milk and it’s really good with half and half)

  4        tablespoons  Vinegar – mild (we like cider vinegar)

   1/2 -1 Tablespoon  Butter  

Mix dry ingredients; gradually add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly, only about 3-4 minutes.  Add vinegar and butter; mix well and cook until thick, only a minute or two.  Cover with plastic wrap right on the top of the mixture while cooling it.  Chill; stir before using.

For fruit salads; increase sugar to 3 tablespoons, substitute 1/2 cup unsweetened pineapple juice and 1/4 cup orange juice for milk. 

67¢ per cup   Only 25 Calories per tablespoon

  "Betty Crocker Good and Easy 1954 or Better Homes and Gardens Cook Book 1946 and 1968"

  "1 cup"

Per Tablespoon Serving made with milk: 25 Calories; 1g Fat (37.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 144mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

I usually use my leftover egg whites in these very easy recipes:

Easy Coconut Macaroons

Amaretti

Tuna Spiral Salad

Warm summer days call for cool meals. Pasta Salad can be made in the morning when it is cooler out and enjoyed at anytime. However, there are only so many pasta salads one can make. This one from the Cooking Club magazine calls for tuna and ranch dressing which is a change from Mayo salads. Everyone enjoyed it and you can change the pasta to suit your family’s tastes. I added some chopped celery to the ingredients, you can change the veggies to suit what your family will eat. Quick to make and the broccoli cooks with the pasta to save an extra pan.  Try our homemade ranch dressing HERE.

 Italian Tuna and Pasta Salad

2  Servings of 1 ¾ cups each.

1 cup corkscrew or pasta of your choice

1 cup small broccoli florets

1 (5 oz) can tuna, drained

½ cup grape tomatoes halved

1/2 cup chopped unpeeled cucumber

¼ cup RanchDressing (I ended up adding more)

2 Tablespoons chopped fresh dill

¼ teaspoon salt

 Cook pasta according to package directions, adding broccoli during last 1 minute of cooking. Drain and cool under cold running water; drain well.

 Toss pasta and broccoli with all remaining ingredients in medium bowl.

Chill until serving time.

Creamy Fruit Salad Dressing

I was looking for a salad dressing to serve with a tossed lettuce and fruit salad similar to one we enjoyed at a restaurant salad bar and decided to try this one from “The Honey Kitchen", a 1980 cookbook from the American Bee Journal.  I used the juice from some canned pineapple I added to the fruit salad.

It was perfect; I made it the afternoon before I used it, and it was delicious and a nice consistency.  You can substitute a heat-proof bowl over a pan of hot water (don’t let the hot water touch the bowl or upper pan) instead of the double boiler if you don’t have one.  I added the butter to smooth the tanginess a little, and I have tried it with cook-type clear jel instead of cornstarch one-for-one with good luck too.  This recipe also has the advantage of being gluten-free for celiacs like Myrna.

 Creamy Fruit Salad Dressing 

  1        Large  Egg

  1         Tablespoon  Cornstarch or Cook-type Clear Jel

  2        Tablespoons  Honey

  1        Cup  Pineapple Juice

  2        Tablespoons  Lemon Juice

   ¼     Teaspoon Salt 

1         Tablespoon Butter (optional)

Mix slightly beaten egg, cornstarch, honey and salt in top of double boiler.

Add juices and cook slowly over boiling water until mixture thickens.

Stir in butter until melted and mixture thickens again; chill. 

Yield:  Approximately 1 ¼ cup.

Sunday in Iowa

The bandstand and central square park
 in Melcher, Iowa
Ready for "Flag Day" today

Family Favorites Summer Fruit Crostata

Messy looking, but oh so good

 This is an excellent variation of a summer fruit pie. Instead of using a pie crust the pastry is formed free style on a baking sheet. I have made it with various fruits. We like Peaches and plums the best. I rarely put the blueberries in. I will warn you that it is a little juicy and not as neat as a slice of pie. But, much easier to make and this is an excellent crust recipe. 

  Here again, I must say that the recipes in any of The Barefoot Contessa's cookbooks work just as written. The times and temperatures are right on. So nice whether you are an old hand at cooking or a newbie.

Summer Fruit Crostata

Ingredients

For the pastry 

1 cups all-purpose flour

1/8 cup granulated or superfine sugar

1/4 teaspoon salt

1/4 pound (1 sticks) cold unsalted butter, diced

3 tablespoons (3 ounces) ice water

For the Crostata

1 pound ripe peaches, peeled

½ pound firm ripe black plums, unpeeled

½ pint fresh blueberries

1 tablespoon plus ¼ cup all purpose flour, divided

1 tablespoon plus ¼ cup granulated sugar, divided

¼ cup grated orange zest

2 tablespoons orange juice

¼ teaspoon salt

4 tablespoons cold butter, diced

Directions

For the pastry

Place the flour, sugar, and salt in the bowl of a food processor  fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each piece of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball,  Wrap the disks in plastic and refrigerate for at least 1 hour. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. (I roll it on the parchment and then you can slide it on the baking sheet.)

For the filling:

Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.