STRAWBERRY RHUBARB PIE

RECIPE INGREDIENTS:

CRUST
2 1/4 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
6 tbsp. cold butter
1/3 cup shortening
6 to 8 tbsp. ice water

FILLING
4 cups sliced strawberries
2 cups rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
1/4 cup flour
1 tsp. orange zest
1 tbsp. butter
1 egg
1. To make the pie crust, place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer or food processor. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer or processor. Divide it in half and place on waxed paper. Pat each half into a pancake, wrap, and refrigerate for half an hour. 2. Preheat the oven to 400 degrees. For the filling, mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter. 3. Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. (If the crust browns too quickly, lightly cover it with foil.) Makes 6 to 8 servings.

Submitted by: Caroline G

Source: www.familyfun.go.com

PUMPKIN CHOCOLATE CHIP MUFFINS

PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients:

3/4 cup brown sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips


Directions:

Preheat the oven to 400 degrees F (200 degrees C).
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Submitted by: Caroline G.

Source: modified from a recipe on www.allrecipes.com

I have made these as full size and mini-muffins. They are delicious. I only have to cook the mini muffins for about 10 mins and the kids love them that size.