Rhubarb Cream Pie

Posted on March 23, 2016 by admin
Rhubarb Cream Pie
Serves 6
One of the first signs of spring in southern Iowa is the sight of rhubarb emerging from the rich black soil and beginning to unfurl its crinkly, elephantine leaves. Nothing celebrates the arrival as wonderfully as my mother’s Rhubarb Cream Pie. I love this pie! It’s such a treat to travel back to the farm and find this pie cooling on top of the oven, just waiting for us to enjoy. —JILL
Write a review
Save Recipe
Print
Ingredients
  1. 2 9-inch unbaked piecrusts
  2. 1 ¾ cups sugar
  3. 3 eggs, lightly beaten
  4. ¼ cup all-purpose flour
  5. ¾ teaspoon ground nutmeg
  6. 4 cups rhubarb, diced
  7. 1 tablespoon butter
Instructions
  1. Preheat oven to 400°F. Line a 9-inch deep pie plate with one unbaked piecrust. Roll out second piecrust; set both crusts in the refrigerator or freezer.
  2. To prepare filling, in a medium bowl combine sugar, eggs, flour, nutmeg, and rhubarb. Pour mixture into prepared pie plate. Dot filling with butter.
  3. Place remaining crust over filling; seal and crimp edges. Cut 4 to 5 small slits in the top of the pie.
  4. Bake for 50 to 60 minutes or until crust is golden brown and the rhubarb juices bubble out the slits in the crust. If crimped edges begin to brown excessive¬ly, cover them lightly with pie guards or strips of foil.
  5. Transfer pie to a rack and let it cool for 1 to 2 hours before cutting.
Notes
  1. Don’t panic if you can’t find rhubarb at the farmer’s market. It can be found in the frozen fruit section of your local grocery store.
  2. ©Copyright 2011, Two Chicks from the Sticks, used with author’s permission.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Desserts | Tagged , , | Comments Off on Rhubarb Cream Pie

Pears, Pecans, and Gorgonzola Pizza

Posted on March 17, 2016 by admin
Pears, Pecans, and Gorgonzola Pizza
This pizza is another Companion Group favorite. It satisfies a sweet tooth, yet it’s kind of healthy since it has fruit, right? For a different variation of this pizza, try substituting candied pecans and omitting the honey. Both versions are delicious.
Write a review
Save Recipe
Print
Ingredients
  1. 1 each thin crust pizza round of your choice
  2. 4 oz. Bosc or D’anjou pear, thinly sliced
  3. 2 oz. pecan halves
  4. 2 oz. Gorgonzola cheese
  5. 1.5 oz. wildflower honey
Instructions
  1. Pre-heat your oven to 550º F. for one hour with your pizza stone or steel inside or pre-heat according to instructions if using another method.
  2. Place your pizza crust round on your floured pizza peel or pizza screen.
  3. Distribute the pear slices evenly on your pizza and proceed to top evenly with the Gorgonzola cheese and pecan halves.
  4. Turn on your broiler and bake the pizza for approximately 5 minutes or until the crust is evenly browned and nicely crisped, rotating the pizza halfway through.
  5. Remove the pizza from the oven. Drizzle with honey.
  6. Slice, serve, and enjoy!
Notes
  1. Recipe Courtesy of Pizzacraft and The Companion Group
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Pizza | Tagged , , , | Comments Off on Pears, Pecans, and Gorgonzola Pizza

Gourmet Grilled Pizza with Prosciutto & Arugula

Posted on March 17, 2016 by admin
Gourmet Grilled Pizza with Prosciutto & Arugula
Write a review
Save Recipe
Print
Ingredients
  1. Homemade or store bought pizza dough
  2. Cornmeal for dusting
  3. 1½ cups (375 ml) marinara sauce
  4. 12 oz (340 g) thinly sliced mozzarella di bufala
  5. 1½ cups (375 ml) chopped baby arugula
  6. 1 cup (250 ml) chopped prosciutto
  7. 1 cup (250 ml) Parmigiano-Reggiano cheese
  8. 4 tsp (20 ml) white truffle oil
Instructions
  1. Set the EGG for indirect cooking at 600ºF/315ºC and preheat a Pizza/Baking Stone.
  2. Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
  3. Top the pizza with the sauce, mozzarella, arugula, and prosciutto. Slide the pizza onto the hot Pizza/Baking Stone and close he lid of the EGG. Cook until the edges are lightly browned and crisp.
  4. Using the Pizza Peel, remove the pizza from the stone, sprinkle with the Parmigiano- Reggiano cheese and drizzle with truffle oil. Using a Pizza Cutter, cut the pizza into desired portions and serve immediately
Notes
  1. Recipe Courtesy of Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
Posted in Pizza | Tagged , , , | Comments Off on Gourmet Grilled Pizza with Prosciutto & Arugula