May 13, 2020 / Lyn Jones / 0 Comments
8 servings
Ingredients:
Pastry for two-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces
Method:
Assemble ingredients. Preheat oven to 425°F. Grease 9” pie plate.
Roll out pastry and line pie plate, trimming pastry to fit.
In small bowl mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.
Transfer filling to prepared pie crust. Dot with butter. Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.
Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.
Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.
Place pie on rimmed baking tray to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.
Remove pie from oven and cool completely before slicing and serving.(with icecream)
May 13, 2020 / Lyn Jones / 0 Comments
https://myislandbistrokitchen.com/2016/03/30/best-zucchini-granola-muffins/
Combines zucchini, applesauce, granola, orange rind & spices to make tasty muffins. Adding granola to the muffin tops makes them colourful and interesting. They freeze well too.
makes 14-16
Ingredients:
1⅔ cup plain flour
⅓ cup whole wheat flour
1 tbsp BP
½ tsp bicarb
½ tsp salt
2½ tsp cinnamon
⅛ tsp nutmeg
2 tsp finely grated orange rind
1¼ cups of The Bistro’s Great Nut-free Granola
2 extra-large eggs, slightly beaten
¾ cup brown sugar, firmly packed
½ cup vegetable oil
1 tsp vanilla
⅓ cup milk
1 cup coarsely grated zucchini
⅔ cup applesauce
Apx. ¼ – ⅓ cup granola for topping (optional)
Method:
Important to Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.
In large bowl, whisk together the plain and whole wheat flours, BP, bicarb, salt, cinnamon, and nutmeg. Stir in orange rind and mix in the granola. Set aside.
In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk. Stir in the zucchini and applesauce just until well combined.
Pour the wet ingredients into the dry and stir only until mixed. Do not overmix. Spoon batter into prepared muffin tins, filling each cup a generous ¾ full. Sprinkle some granola on top of each muffin, if desired.
Transfer muffins to oven and immediately reduce the oven temperature to 400°F. Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the centre of a muffin comes out clean.
Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.