Overproof wrote:
Darned right..... post the recipe!

It will be a change from the Apple Crumble I usually cook up. I've got about
10 lbs of frozen Rhubarb from the garden.


Would you consider sending me some? I'll trade you, a sweet potato pie
and a mantelpiece lighthouse that plays 'Fur Elise'

Fresh Pies- Doug King

On Mon, 27 Dec 2004 14:44:19 GMT, "Overproof"
wrote this crap:

Coincidence.... I just had Strawberry Rhubarb Pie Last Night.... I agree
with your review! It's excellent!


Too bad it's not on the menu at my favorite restaurant.




Pathetic Earthlings! No one can save you now!

Wet bottom! No point killing all those flies if it ain't wet on the
bottom.

Scotty

"Thom Stewart" wrote in message
...
CM,

A good pie but this is Berry Country out here and they make a
Strawberry-Rhubarb pie with a struesel topping that is ; "to Die
for!!!"
It is one of my favorites.

A fresh Crab Louis and a piece of S-R pies is one of the Summer
favorite
meal on "Pneuma" during summer sailing/ crabbing season. Served with
instant Folgers. Right Scotti

Ole Thom
P/S What kind of Shoo-fly Pie? Wet or dry bottom?

Thom,

Sounds like you'd make a good 'wife' for Ganz.

CN


"Thom Stewart" wrote in message ...
Hey CM,

I make a pretty damn good "Bisquik" Rhubard Dumplin in a sauce that is
pretty easy. It is a returning home treat after a winter's sail. I bake
them on the "Heat Pal" in the Dutch over but have been known to be baked
at home, for a Sunday Brunch.

If you're interested I'll pass it on to you. At this time of year I use
frozen Rhubarb.

Ole Thom

OK Crapton,

Was looking for a reason to post the recipe on the list; that gay remark
did the trick!
RHUBARB DUMPLINGS

Sauce
1 1/2 cups of sugar
1 1/2 cups of water
1 Tbsp all-purpose flour
1 tsp vanilla extract
1/3 cup of butter ( a hvy cut of 1/2 stick of butter)
1/4 tsp grd cinnamon
1/4 tsp salt
You can use Red Food Color for a red color; I don't like food dye on my
boat, so its optional

The Dumplings will need a 350 degree oven.

In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually
mix in the water and butter. Bring to a boil over high heat and cook for
1 minute. Add vanilla. Now is the time to add coloring if you use it.
Let it cool. Actually the sauce can be made ahead of time and re-heated

DOUGH

2 cups of "Bisquik" @ package instructions. If you desire you can add
sugar and butter ( About 2 tbsp of butter an 2 tbsp sugar) I don't
To the; Bisquik add about 1/2 cups of milk
Do this in a good size bowl and stir it quickly. (It should form a
"Ball" in about a dozen strokes. If it is to dry add a little more milk.
Stir again to get the ball. (This is all on the Bisquik Box.

If the ball is sticky flour a rolling board and kneed dough until it
isn't sticky but is soft. (I use the galley stove cover/cutting board)
Roll ball into a sheet about 12 x 10 inches add filling

FILLING

2 tbsps ( about 1/4 stick of butter0 softened
2 cups of finely chopped fresh or frozen rhubarb
1/2 cup sugar
Grd cinnamon

Spread the softened butter over the Bisquik rolled sheet and spread
rhubarb over that. Sprinkle sugar over all of that and Dust liberally
with cinnamon.

Roll up from the long side and with the seam side down, slice with a
sharp knife into 12 pieces. Arrange on a oiled pan or teflon pan, with
cut side up. Pour cooled sauce over dumplings.

Bake for about 1/2 Hr to 40 minutes. Dumpling should be puffy and golden
brown.

Served with Hvy cream or even half and half doesn't hurt but isn't
needed

To the group; Sorry
Ole Thom
P/S I asked about the Shoo-Fly Pie Btm because I make a rather dry
bottom, which I cut into cooky size portion as finger food. If anyone
wants it send me an e_mail and I'll reply.

Neal is still on the "gay" theme? Hahahahahahahaha

--
"j" ganz @@
www.sailnow.com

"Thom Stewart" wrote in message
...
OK Crapton,

Was looking for a reason to post the recipe on the list; that gay remark
did the trick!
RHUBARB DUMPLINGS

Sauce
1 1/2 cups of sugar
1 1/2 cups of water
1 Tbsp all-purpose flour
1 tsp vanilla extract
1/3 cup of butter ( a hvy cut of 1/2 stick of butter)
1/4 tsp grd cinnamon
1/4 tsp salt
You can use Red Food Color for a red color; I don't like food dye on my
boat, so its optional

The Dumplings will need a 350 degree oven.

In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually
mix in the water and butter. Bring to a boil over high heat and cook for
1 minute. Add vanilla. Now is the time to add coloring if you use it.
Let it cool. Actually the sauce can be made ahead of time and re-heated

DOUGH

2 cups of "Bisquik" @ package instructions. If you desire you can add
sugar and butter ( About 2 tbsp of butter an 2 tbsp sugar) I don't
To the; Bisquik add about 1/2 cups of milk
Do this in a good size bowl and stir it quickly. (It should form a
"Ball" in about a dozen strokes. If it is to dry add a little more milk.
Stir again to get the ball. (This is all on the Bisquik Box.

If the ball is sticky flour a rolling board and kneed dough until it
isn't sticky but is soft. (I use the galley stove cover/cutting board)
Roll ball into a sheet about 12 x 10 inches add filling

FILLING

2 tbsps ( about 1/4 stick of butter0 softened
2 cups of finely chopped fresh or frozen rhubarb
1/2 cup sugar
Grd cinnamon

Spread the softened butter over the Bisquik rolled sheet and spread
rhubarb over that. Sprinkle sugar over all of that and Dust liberally
with cinnamon.

Roll up from the long side and with the seam side down, slice with a
sharp knife into 12 pieces. Arrange on a oiled pan or teflon pan, with
cut side up. Pour cooled sauce over dumplings.

Bake for about 1/2 Hr to 40 minutes. Dumpling should be puffy and golden
brown.

Served with Hvy cream or even half and half doesn't hurt but isn't
needed

To the group; Sorry
Ole Thom
P/S I asked about the Shoo-Fly Pie Btm because I make a rather dry
bottom, which I cut into cooky size portion as finger food. If anyone
wants it send me an e_mail and I'll reply.

"Thom Stewart" wrote
P/S I asked about the Shoo-Fly Pie Btm because I make a rather dry
bottom, which I cut into cooky size portion as finger food. If anyone
wants it send me an e_mail and I'll reply.

I like the wet bottom but with a glass of cold milk I'd be grateful for a
piece of shoo-dry pie!
If your emailing Thom, please include me!
Thanks,
Scout

"Scout" wrote in message
...
"Thom Stewart" wrote
P/S I asked about the Shoo-Fly Pie Btm because I make a rather dry
bottom, which I cut into cooky size portion as finger food. If
anyone
wants it send me an e_mail and I'll reply.

I like the wet bottom but with a glass of cold milk I'd be grateful
for a
piece of shoo-dry pie!
If your emailing Thom, please include me!

you can email pie? I've had shoo-dry pie, didn't care for it. At one
picnic tho, there was a non wet-bottom, but the pie was very molassasy
throughout, that was good.

Scotty

"Scott Vernon" wrote
you can email pie?
Sure, you never heard of WinZipLock bags?

I've had shoo-dry pie, didn't care for it.
Add lots of cold milk and you got yourself a shoo-fly-orgy.
Scout