Strawberry Rhubarb Galette

Yield: Serves 6Cook Time: 1 hour
ingredients:

Dough:

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk

Strawberry Rhubarb Filling:

2 1/2 cups sliced strawberries
1 cup chopped rhubarb
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest

1 egg, beaten
2 tablespoons turbinado sugar

directions:
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch is coating the fruit. Set aside.

4. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

5. Lightly brush the edge of the dough with the egg and sprinkle with turbinado sugar. You don't need to use the whole egg, just enough to brush the edge of the galette.

6. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Try serving the galette with vanilla ice cream for an extra special dessert.

Adapted from Cooking Light
Recipe + Picture: http://www.twopeasandtheirpod.com/strawberry-rhubarb-galette/

Cherry Pie

Crust

Makes 3 pie crusts
3 cups flour
1-1/4 cup butter-flavored Crisco
1 teaspoon salt
1 egg
1 tablespoon vinegar

Use a fork or a pastry blender to crumb the Crisco into the flour until it forms little balls about the size of peas  Mix all the other ingredients together, and add to the flour-Crisco mixture using a spoon.

Use a rolling pin with decisive strokes to make each circle of dough on a flour-coated surface, coating the dough with liberal amounts of extra flour when it gets sticky.  Use a spatula under the rolled-out dough to free up and fold each circle into quarters.  Put the folded dough into the the pie plate, unfold and use your hands to shape it to shape it to the plate.

It's OK if it breaks apart, just work your will on it.  It gets easier with practice.  Geraldine could practically do it in her sleep, and I've gotten close to that stage myself

Filling:
As you're preparing the filling, preheat the oven to 425.

Pour into a colander set over a bowl:

• 3 pounds bottled or canned unsweetened cherries (2 big jars, or 3 smaller cans) (Morello cherries from Trader Joe's).  Shake the cherries to drain, and save 1/2 cup of the juice.  Combine cherries and juice with:
• 3/4 cup of sugar
• 3 tablespoons of thickener (you can also use quick-cooking tapioca or cornstarch)
• 1 tablespoon lemon juice, fresh if you have it
• 1/4 teaspoon almond extract

Let the mixture stand for 15 minutes, then pour into bottom of the crust and dot with:
2-3 tablespoons of butter, cut into small pieces


Cover with the lattice or streusel mix.  Bake for 30 minutes.  Then slip a baking sheet under the pie, reduce the oven temperature to 350 and bake until the juices bubble, about 25-35 minutes more.

Picture:  http://sweets.seriouseats.com/2011/07/pie-of-the-week-how-to-make-sweet-cherry-pie.html

Oreo Cream Pie

3 tubs of cool whip 

2 packages of regular oreos

skim milk

1. Use whatever type of cake pan or loaf pan you like- the taller the better (the taller the pan, the more layers you can create).  A 9x13 is not tall enough.  I usually use a loaf pan, a casserole dish, or buy an aluminum casserole tub from the store.
2. Pour some skim milk into a bowl.  Plop Oreos into the milk for 10 seconds, then turn them onto the other side (basically, get both sides a little soggy).  
3. Line one layer of soggy Oreos on the bottom of the pan.  Spread a tub of cool whip on top of the single layer of Oreos.
4. Repeat the Oreo-sogging process and place another layer of soggy Oreos on top of the cool whip.  
5. Spread another tub of cool whip over the second layer of Oreos.
6. Repeat the steps until you have the desired number of layers (and until your pan is about to overflow).

*You can use more or less oreos and tubs of cool whip depending on the size your pan.

*I often decorate the top with sprinkles or M&Ms.  Go wild.

*Feel free to mix up your cookie selection- Mint Oreos, Nutter Butters, Golden Oreos, etc.

Recipe: Confectionary Cave