Easy recipes using everyday ingredients.

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Thanks Carolyn in Syracuse for telling me that the amount of oil is suppose to be 2/3 cup in "Our Favorite Chocolate Cake", and also what kind of frosting you use on it. Mine did turn out wonderful (very nice and moist) using just the 1/2 cup of oil. I made a cooked frosting for it: Make a paste of 2 1/2 tbsp. flour and 1/2 cup milk in a small saucepan, and cook and stir over low heat till becomes very thick.

Remove and let sit until completely cold. Beat together 1/2 cup granulated sugar and 1/2 cup softened butter, in bowl for a electric mixer, about 4 minutes until fluffy. Add cooled flour-milk mixture and 1 tsp. vanilla extract and beat for 4 minutes more.

Stephanie in Indiana in the July 31st newsletter was asking for a
Strawberry Rhubarb Pie recipe, and this was my mother's recipe and is so
delicious!

Strawberry-Rhubarb Pie
1-1/2 cups sugar
3 tbsp. Minute Tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
3 cups rhubarb, cut in 1/2 -inch pieces
1 cup sliced fresh strawberries
1 tbsp. butter
Pastry for two crust 9-inch pie pan

Combine sugar, tapioca, salt and nutmeg in a large bowl. Add fruit and mix to coat well. Let stand about 20 minutes, while preparing pastry. Put filling into pastry lined pan. Dot with butter. Cover with plain pastry, or lattice strips. Bake at 425º 15 minutes; reduce heat to 350º and continue to bake for 40 more minutes, until fruit is tender.

For crust:
1 cup flour
1/2 tsp. salt
2/3 cup butter flavored Crisco
6 tbsp. cold water

Mix in medium bowl, the flour and salt. Add Crisco and cut in with pastry blender till it makes crumbs. Gradually add cold water while mixing with a fork. Divide in half and roll the first half out on floured surface to fit into a 9-inch greased pie pan. Add filling and roll out remaining half of dough and put on top of filling, or cut into
lattice strips and place alternately on top of filling. Crimp and flute edges.
Judy (in Alaska)

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