1-1/4 cups sugar
1/2 cup all-purpose flour
5 EGG YOLKS, well beaten
3/4 cup half-and-half
1 tsp. vanilla
2 cups sliced fresh or frozen rhubarb
1 cup sliced strawberries
1 Basic Unbaked Piecrust
1 Tbsp. cornstarch
1/3 cup cold water
5 EGG WHITES, room temperature
1/4 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
Yields: 8 Servings
- HEAT oven to 425°F. FILLING: MIX sugar and flour in medium bowl. WHISK in egg yolks, half-and-half, and vanilla; beat until blended. GENTLY FOLD in rhubarb and strawberries. POUR into crust.
- PLACE pie on rack in center of 425°F oven and BAKE for 15 minutes. Reduce heat to 350°F and continue baking until almost set, 25 to 30 minutes; center will jiggle slightly. Cool on wire rack 5 to 10 minutes.
- Immediately make MERINGUE: DISSOLVE cornstarch in cold water in one cup glass measure. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until mixture boils, 15 to 30 seconds longer. Remove; cover.
- BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, ADD cornstarch paste, 1 to 2 Tbsp. at a time. BEAT in vanilla.
- Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. BAKE in upper third of 350°F oven until lightly browned, 15 to 17 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.
- The filling will continue to cook out of the oven, remove the pie when the center jiggles slightly when lightly shook.
- To cut perfect pieces dip your knife in water before cutting each slice.
Recipe courtesy of the American Egg Board
The warm days of summer will soon be replaced with the cool winds of fall. Don’t let this happen before you get all of your yummy summer food fixes. Here is a list of must-haves you may have forgotten or may be new to you.
Do some of these sound good to you? Click on title to get the recipe.
A day at the Machine Shed is filled with traditional farm-fresh cooking, farm staples, and friendly service. Here are some pictures that represent our typical day at the Shed. We want to know what your day at the shed would be like. Tell us what your favorite things about the Shed are!
That’s right! The Machine Shed is now on Pinterest!
We’ve already created boards that celebrate Spring, Vintage Finds, Recipes and Do It Yourself Projects and will be adding more throughout the season.
If you haven’t signed up for Pinterest we’ll send you an invitation, leave a comment below mentioning you would like to join and we’ll send you an invitation.
See you over on Pinterest – and Happy Pinning!
Many people reserve maple syrup for pancakes and sweet potatoes – but this versatile ingredient can be used for so much more! With tomato season fast approaching, we wanted to give you another way to prepare your favorite fruit/vegetable. Serve these little goodies with toothpicks for appetizers or on top of pasta, salads, or pizza.
We used maple syrup from the Hartman Reserve Nature Center in Cedar Falls, IA.
Maple Syrup-Roasted Tomatoes
WHAT YOU’LL NEED:
- 16 cherry or grape tomatoes, halved
- 2 TBS maple syrup
- 2 TBS olive oil
- 1 TBS fresh thyme, or 1 tsp dried
- 2 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- Heat oven to 250°F. Arrange tomato halves cut side up on an aluminum foil-lined baking sheet.
- Whisk together syrup, oil, thyme, garlic, and salt and pepper in a bowl and then drizzle over tomatoes.
- Bake until tomatoes are half-dried and concentrated, 3-4 hours.
To learn more about how maple syrup is harvested and made, visit the Hartman Reserve Nature Center for their annual Maple Syrup Festival!
*adapted from saveur.com
We all need a back pocket recipe, don’t we? A recipe we can put together without thinking (preferably memorized) that tastes good, looks good, and doesn’t require a run to the grocery store. Enter the Every Occasion Cheese Spread. Do you have mozzarella instead of cheddar? Use it. Want to get rid some of the basil that’s taking over your garden? Throw it in. Needing a little something extra? Add handful of white beans or peppers. While the recipe we have here is great just the way it is, it also has endless possibilities for all your last minute needs.
Every Occasion Cheese Spread
Serves 6 to 8 as an appetizer, makes about 2 cups
WHAT YOU’LL NEED:
- 10 oz extra sharp cheddar cheese, grated
- 2/3 cup mayonnaise
- 1/4 tsp onion powder
- 1/4 tsp minced garlic
- 1/4 tsp cayenne pepper (more if desired)
- 1/4 heaping tsp black pepper
- 1/2 tsp mustard powder
- 1/4 to 1 tsp Worcestershire sauce, as desired
- hot sauce (if desired)
- Combine all ingredients in a food processor, and puree until smooth. Taste and adjust seasoning if necessary. If you want a smoother consistency, add more mayonnaise.
- Refrigerate for at least one hour and preferably overnight.
This can be put on crackers, piped into cherry tomatoes, made into finger sandwiches, served with pretzels or veggies, slathered on a burger – use your imagination!
*adapted from thekitchn.com
If you’re tired of the same old cookie bars, you’ve come to the right place! This no-bake bar originated in Nanaimo, British Columbia, and consists of a chocolate crumb cookie topped with custard and melted chocolate. This recipe is the one endorsed by the city of Nanaimo, but there are numerous variations. Enjoy!
WHAT YOU’LL NEED/INSTRUCTIONS:
- 1/2 cup butter (margarine is a fair substitute, but butter is best)
- 1/4 cup sugar
- 5 TBS cocoa
- 1 egg beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 cup finely chopped almonds
- 1 cup coconut
- Melt first 3 ingredients in top of double boiler.
- Add egg and stir to cook and thicken. Remove from heat.
- Stir in crumbs, coconut, and nuts.
- Press firmly into an ungreased 8″ x 8″ pan.
- 1/2 cup butter
- 2 TBS and 2 tsp milk
- 2 TBS “Cook and Serve” vanilla pudding powder (NOT instant)
- 2 cups powdered sugar
- Cream butter, cream, pudding powder, and sugar together well. Beat until light. Spread over bottom layer.
- 2/3 cup semi-sweet chocolate chips
- 2 TBS butter
- Melt chocolate and butter over low heat. Cool.
- Once cool, but still liquid, pour over second layer and chill in refrigerator. We swirled our third layer into our second for a bit more flair!
And if you’re looking to take a delicious tour, check out the Nanaimo Bar Trail through the city!
Need a little extra something for your Fourth of July festivities or a gift for the hostess? Print off this sign, place it in a frame, and in less than 5 minutes you have a unique gift or patriotic decor.
Click the link to print Printable 4th of July Sign
Printing the sign on card stock is recommended, but your standard printer paper will work too.
Don’t forget to SHARE WITH US, here or on Facebook, how you used the printable sign!
We wrapped up dairy month yesterday, but we couldn’t resist one last recipe starring milk!
Dulce de leche is a caramel spread native to South America and can be used as just about anything – ice cream topping, cookie or cake filling, coffee sweetener, toast spread, and fruit dip are just some of the options. Bonus: It’s super easy to make, and perfect for all the 4th of July celebrations this weekend!
Dulce de Leche
WHAT YOU’LL NEED:
- 1 14-oz can of sweetened condensed milk
- large cooking pot
- Remove label from can.
- Place can (unopened, still sealed) on its in the pot, and cover completely with water.
- Put pot with water and can over medium-high heat, until the water reaches a rolling boil. At that point, reduce to a simmer.
- Simmer for 1.5 – 3 hours, depending on how dark and thick you want your spread. Add water to make sure the can is fully summered at all times. The dulce de leche in the above picture has been simmered for 1.5 hours, and its consistency is similar to that of a thick pudding. A longer simmer will result in consistencies from peanut butter to fudge.
Now that you’ve made it, here are some recipes that use your delicious dulce de leche! Dulce de Leche Recipes