Emo's July challenge is - fruit. Any kind of fruit served - hot, cold, in salads, soups, appetizers, grilled or as a beverage - send it in and we will share your recipe with our readers. Remember, it's all about sharing your favorite recipe.
Cooking is fun, but when you know a few tricks to make things easier or tips on making something tastier, it's just more fun. This section of our article is where readers share secrets, shortcuts and solutions. Do you have a secret ingredient that makes your favorite dish pop? Do you have a shortcut to a recipe? How about a kitchen gadget solution? Send them to Ask Auntie Emo so we can share them with our readers.
B.H., of Juneau, was looking for a 1980s custard rhubarb pie recipe that was printed in the "Alaska Magazine."
L.l., of Ketchikan, and R.R., of Petersburg, not only responded to B.H.'s request, but they both had the original recipe. So here is the "actual" recipe that was printed in the Alaska Magazine. Thanks, L.L. and R.R., for your submissions. Keep them coming.
Bessie Billberg's rhubarb custard pie
Pastry for a double-crust 9-inch pie
3 tablespoons milk
2 cups sugar
¼ cup flour
¾ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon salt
4 cups cut-up, raw rhubarb
Line pie pan with crust. Beat eggs, milk, sugar, flour and spices and pour into crust. Add rhubarb. Dot with butter and cover with top crust, vented for steam. Bake at 400 degrees for 50 to 60 minutes.
B.H., of Juneau, is sharing with us another great way to use up your rhubarb supply. B.H. says this is very tasty and popular. She got it out of the "Taste of Home" magazine. B.H. used Splenda, sugar-free gelatin and light pie filling with this recipe and it works great. Thanks, B.H. This sounds yummy. Keep those submissions coming.
4 cups diced fresh or frozen rhubarb
1-½ cups sugar
1 package (3-ounce) cherry gelatin
1 can (21-ounce) cherry pie filling
⅛ teaspoon almond extract
1. In a large saucepan, combine the rhubarb and sugar, let stand for 1-½ hours, stirring occasionally.
2. Bring to a boil, cook, uncovered for 10 minutes or until rhubarb is tender. Remove from the heat and stir in gelatin until dissolved. Stir in pie filling and extract. Transfer to jars, cool. Cover and store in the refrigerator for up to 3 weeks. Yield: 5 cups.
Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a semimonthly feature in Neighbors that includes sought-out and shared recipes from Southeast Alaska. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to email@example.com. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.
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