Dessert to Share: Rhubarb Custard Pie

So.
It's been a while, and rhubarb season is, for all intents and purposes, over.
But this is too good a pie not to share.  It's no secret I love lemon.  That's because you can get lemons year round.  As opposed to rhubarb, which has a tiny window of opportunity and if you're like me you need to know somebody to get it from because there's no way I'm paying for what is essentially a weed.
Call it what you like, rhubarb is a fantastic flavour - blisteringly sour and begging for sugar.  My aunt used to have a red stalked variety that was gorgeous when it was cooked down (my favourite way to eat it...still warm....over ice cream).  But my aunt lives a long way away, and my source for rhubarb moved into a smaller house.
Fast forward to this June, where we were at a friend's for dinner, and she mentioned that I was welcome to go and get some rhubarb from the farm.  She gave me directions, and I didn't go.  Then she brought a bag of rhubarb to me. I chopped some for cooking and eating this winter, took some more and made a batch of delicious muffins, and turned the rest into this pie with a pie crust I found in the bottom of the freezer.
I called my mom looking for my grandmother's recipe.  It's apparently lost.  My mother's comment was she was looking too, and I didn't want the recipe she'd made last.  So I turned to the source of all recipe knowledge, Pinterest.
I present to you now from Creative Bite, Rhubarb Custard Pie:

#BookClubCookbookCC: Crockpot Baked Beans

So.
It's time for another installment of the Book Club Cookbook Cooking Crew!  Once a month, for 1 year, a group of bloggers led by Camilla of Culinary Adventures with Camilla are cooking from Judy Gelman and Vicki Levy Krupp's Book Club Cookbook.  This month, Emily of Life on Food invited us to Make a Charlotte Russe and read A Tree Grows in Brooklyn.

I should start by admitting that I didn't read the book.  I planned to, and time got away from me.  I read the notes in the cookbook and Wikipedia's synopsis (as my teacher's soul withered and died), and planned to make a hearty bread to go with the turn of the century story of a family struggling to survive in the slums of Brooklyn.
But then there seemed to be a lot of bread recipes coming from the other club members.
Then I considered the copy of the Boston Cooking School Cookbook that had belonged to my great aunt Anna to make something that was of the right era.  But then I started reading about cooking in medium ovens in buttered baking soda tins with clarified chicken fat, and I was scared off.
Finally, I decided to make something that is economical, makes a ton and can be eaten for days.  I'm always on the lookout for things that I can take in my lunch.  I'm not above eating the same thing for 3 or 4 days in a row.  This fit the bill on cold, damp days to help chase away the chill.
I present to you now from Budget Bytes Crockpot Baked Beans:

Classics: Dill Pickles

So.
I posted a picture on Facebook of the enormous bag of cucumbers that I bought at the Farmers Market this past Tuesday.  I think it was a bushel.
Every summer, my one canning project is making dill pickles using the same recipe my mom uses.  It's simple and forgiving.  I'm not really sure why I started, but I know it was after J and I got married, but I've done it every summer since; even the summer we moved. J is obviously a fan, or I wouldn't bother with something this time consuming that only I eat.  I also make these as Christmas gifts, so buying 23 lbs of baby cucumbers might not seem so crazy.
That's right.  23 pounds.  No one needs that many cucmbers.  I ended up having a friend take some.
One thing that that picture on Facebook did was have a whole bunch of my friends ask if the pickles are crunchy (I think so), and would I share the recipe (yes).
I present to you now from the Mary Moore Cookbook Dill Pickles:

#HotSummerEats: Butter Tarts

So.

Welcome to the first day of #HotSummerEats!  A week of foods to get you in the summer mood.  I've been having so much fun getting ready for this event, and I'm looking forward to seeing what everyone else is bringing to the party.
For the kickoff, I decided that I needed to make something typically Canadian:  Butter Tarts.  With only a month until the end of school and the celebration of Canada Day, what better thing to make than a quintessentially Canadian dessert?
According to Wikipedia, Butter Tarts are a Canadian dessert that is often made in English-speaking Canada, making it different from the Tarte au Sucre in Quebec.  It also lists a variety of ingredients that can be added to the filling including raisins, walnuts, coconut or chocolate chips.  Everyone has an opinion, including myself:  anything other than raisins are sacrilege.  Trust me.
I wasn't really thinking about making Butter Tarts (I haven't made them in years), but then I was cruising Sid's Sea Palm Cooking and saw them.  Seeing as it's Secret Recipe Club Day, and I needed something that was for summer, these fit the bill.  I even made them to take to the first BBQ potluck of the summer!
I present to you now from Sid's Sea Palm Cooking Butter Tarts:

Classics: Cornbread

So.
I think I've posted about my Holly Hobbie Cookbook before.  It's the first cookbook I ever received, and one of the few that's actually followed me over the years.  There are probably only about 3 recipes that I still make from the book, but with an inscription in the front (Christmas 1980, To Sarah from Mom and Dad with Love, Happy Cooking!) I don't think I'm planning to get rid of it any time soon.  Besides, it's been sitting on the couch for a few days and our new kitten has decided that it's a good thing to try and chew.  Yeah.  We got a kitten.
I make cornbread when J makes chili.  It's not something I think of on a regualr basis, but it is tasty.  I enjoyed it in the days after spread with jam for breakfast.  This recipe is quick, simple, and is made of pantry staples.  And frankly, anything baked at home is delicious (and is even more delicious fresh out of the oven with hot chili covered with shredded cheese and sour cream).  I totally recommend it.
I present to you now from Holly Hobbie's Cookbook, Cornbread:

#10DaysofTailgate: Diabolo'd Cheesy Bacon-Onion Pinwheel Rolls

So.

I have a confession to make.  I've made these rolls for a long time, and thought I had pictures of them somewhere.  I don't.  The only one I can find is a slightly blurry picture taken with my old BlackBerry Torch at the old house.  It's the picture I'm planning to use after the jump.  I've just run out of time to make a fresh batch of these.  When I was thinking of things for tailgating, though, these sprang to mind immediately.
J and I often have soup on Sundays, and chili during football season.  It makes a ton, and then we can eat leftovers for lunch during the week.  What goes better with soup or chili?  Fresh rolls!
I found these rolls in a Holidays Best put out by Canadian Living in 2005.  I started playing with the different filling ingredients until I found something that we really liked.  Upon receiving a 6-pack of mustards from El Diabolo Mustard, I figured I could kick these up a notch again with the medium spicy and absolutely delicious Steakhouse Mustard.
Remember when I displayed some of what I received for participating in #10DaysofTailgate?

I decided that I needed to try the mustard in something.  Then time ran short.  I can't wait to make these again and use the mustard!!
So whether you're eating chili at your next tailgate, or just have these as a side, there's enough protein to keep you satisfied for a while.  With the addition of spicy mustard, how yummy!
I present to you now from Canadian Living's Holidays Best 2005, Diabolo'd Cheesy Bacon-Onion Pinwheel Rolls:

Got Milk Classic: Chocolate Chip Cookies

So.
J accused me of never making chocolate chip cookies - the only kind of cookies he really likes.  I have to admit, I don't really make cookies very often.  And frankly, when I make cookies I like to find ones I haven't made before and are different (case in point the Cheesecake Cookies).
Seeing as the plan was to make a whole bunch of new things over the break, I figured I'd appease J by making chocolate chip cookies.  No more accusations of not making things he likes.  For a while.
This recipe is the first cookie recipe I ever made.  It's my mom's recipe that was on a card in her yellow metal recipe box.  The other good thing about this recipe is it's really not that big a batch of cookies - I got 2 dozen cookies that are on the smaller size.  Smaller batch means more dessert soon.  I should obviously start looking for the next crazy cookie recipe to try.
I present to you now my mom's recipe for chocolate chip cookies:

Shrove Tuesday: Pancakes!!

So.
Every year for Shrove Tuesday, J and I eat pancakes.  I have lots of fun recipes pinned, but for a night like this, a classic recipe is best.  I'll save the peanut butter or gingerbread pancakes for a Saturday morning.  Paired with bacon and maple syrup we bought at the Elmira Maple Syrup last year, dinner is served...with a tall, cold glass of milk.
This is a classic recipe from a classic Canadian cookbook.  This is the pancake recipe I grew up eating for lunch on Saturdays or Sundays.  My Dad swore by this recipe, and really swore by this cookbook.  His favourite birthday cake to make was the rich birthday cake from here.  I love her Seafoam frosting.
According to Wikipedia, Kate Aitken was a pioneer in broadcasting and publishing.  Her cookbook was first published in 1945.  My copy of it is ancient.  Probably not an original edition old, but it is wrapped in old pantyhose cardboard, lacking a front cover, and slowly returning to the earth from whence it came.
About 10 years ago, my mother told me that she'd gotten me a copy of the cookbook from a lady she knew who had died.  What actually turned out to be the case was my mom got a newer copy of Kate Aitken, and I got the old copy.  But the recipes I use are intact as well as the meat roasting charts, which I use regularly.
I now present to you Pancakes from Kate Aitken's Canadian cookbook:

Winter Meal: Italian Wedding Soup

So. 
It's cold here.  I know it's winter and all that, but it's freakishly cold.  Like, don't go outside cold.  So other than me going to work, J, the cat and I have been hiding out in our family room here on the mountain in front of the gas fireplace. 
Last night, the cat didn't even wait for the family room to cool off  like she normally she does.  She followed me up to bed, and snuggled down between J and I so she was completely wrapped in the duvet that she'd pulled off of me.  A fool she is not.
And what does cold weather call for?  Warm, steamy meals that are easy, tasty, and that make leftovers that we can eat for lunch the next day or two.
This is a recipe from Rachel Ray.  I'm not huge on her recipes, but this one is a winner that I've made for a long time from one of her 30 Minute Meals cookbooks.  She lies, though...this takes 45 minutes or so.  But no matter.  Make this.  It's delicious.
I present to you now Rachel Ray's Meatball and Macaroni Soup:

Yummy Side: Twice Baked Potatoes

So.
J has been asking for a few weeks if we could have Buffalo Chicken Sandwiches and Twice Baked Potatoes.  I've been putting him off.  It's not that either of these things are difficult or things I don't like, I've just been putting him off.  That finally changed when I realized how much we've been spending eating out while work was crazy.  I finally got around to making these for dinner.
A few years ago, I was part of a cookbook exchange where I received a couple of books that I use quite a bit:  Tom LaCalamita's Ultimate Bread Machine Cookbook and Rachel Ray's 30-Minute Meals 2.  This recipe is a riff on Rachel's recipe.
I have a love/hate relationship with Rachel Ray.  Her stupid little cutesy words bug me, and her smoker's voice gets to me.  I do, however, use some of her recipes regularly.  We love her Italian Wedding Soup, and her suggestions around mise en place are fantastic.  We love these potatoes too.  I need to get that cookbook out.  There are some fun menus.
This is a take out at home menu of twice baked potatoes (Super Stuffed Potatoes), buffalo chicken sandwiches and orange sherbet freezes.  I've never made the drinks, and I have followed the recipe for the sandwiches (which are great), but I make them faster and easier:  Cook a small chicken breast for each person in a frying pan, cutting in half to make more like cutlets.  When mostly cooked, pour Frank's Red Hot Sauce over the chicken, coating well.  Continue to cook, allowing the sauce to thicken.  Turn several times.  Slice fresh crusty rolls and place 1 breast per bun.  Drizzle with ranch or bleu cheese salad dressing.
But the side.  Yum.  I present to you now my adaptation Rachel Ray's Super Stuffed Potatoes:

Classics: Sweet Rolls

So.
At my house growing up, there were many Christmas morning traditions.  Most of them made my 8 year old self a little crazy.  They make my almost 40 year old self happy, but things change.  One of the traditions that I liked both then and now was breakfast.  After we got up at 7:30 (not before) and opened our stockings, we had to get ready for the day and have a big breakfast.  That breakfast always included sweet rolls.  The pan would be half raisin, half plain because my Dad didn't like raisins.
Fast forward to my mother finding a new recipe for sweet rolls that include a whole lot of pecans, something my father would bring home from Adcock's in Georgia.  This recipe is easier, faster, and should include a whole lot of nuts.
Work has been crazy this week.  Crazy to the point that I have been wondering if I brought the crazy with me this year, or if it always existed and I just don't know how to contain it properly.  I'm thinking it's a little from column A, and a little from column B.  But at the end of a very hard week, I decided to make a treat for those of us still standing and laughing (because the other option was to cry from exhaustion).  Here is the treat - my mother's sweet rolls, but with raisins instead of pecans because we're nut free.
I present to you now my mother's go-to sweet roll recipe:

Brunch: Hot Chee'sandwich

So.
The first cookbook I ever received was Holly Hobbie's Cookbook.  The inscription inside the front cover is "To Sarah from Mom and Dad.  Happy Cooking!  Christmas 1980".  There are still recipes I make from this book regularly like cornbread and a small batch of brownies.  This is also the book I used when I learned the difference between teaspoon and tablespoon when adding baking powder to a batch of pancakes.
This recipe is also from the book, as almost a hot grilled ham and cheese sandwich.  Every week for lunch, we buy J salad, mushrooms, sliced ham, sliced cheddar and cottage cheese.  He rounds out his lunches with leftovers and so on.  This week, we had lots of leftovers and he didn't get to the ham and cheese.  In a bid to use them up and make brunch for us, I made these sandwiches.
J can eat 2.  I can't.  The extra reheats pretty well.  In fact, it gives the crispy top slice of bread a chance to soften a bit.  So, on a Saturday morning, here's what we ate for breakfast.  I present to you now the Hot Chee'sandwich from Holly Hobbie:

Soup for Sunday: Cream of Broccoli

So.
When I got the original Looneyspoons cookbook, the one recipe I really made was this soup.  While I do flip through the book from time to time, I've never made much out of it.  This soup, however, I've made for a while.  When I buy broccoli and then don't get around to cooking it as a side, this is how we use it up.  Neither J or I mind the leftovers for lunch the following week.
There is an updated recipe in The Looneyspoons Collection, but I read through it and decided to continue with the original recipe.  Just slightly different, and still including sour cream as a finisher.  But hot sauce.  It's all about the hot sauce.
I present to you now Looneyspoons It's Only Brocc'n Bowl:

Dinner with Friends: Upsidedown Black Forest Cake

So.
I love a good dessert.  I also love an easy dessert.  Frankly, if I can share it with friends so much the better.
Everyday Food ran this recipe a couple of years ago as something to make for dessert with their Valentine's Cooking for Two menu.  Usually, I double everything and make plated desserts when I have people in .  It's easy enough for 4, and it's a large serving.  But I've never had anyone complain...or not finish.
I present to you now Everyday Food's Upsidedown Black Forest Cakes:

Go to Meal: Bake Thing

You know how there are things you make all the time that are time honoured recipes in your house?  Things that when you don't know what to make, you could always make that?  That's what Kraft Mexican Bake Thing is around here.
Once, back a long time ago, I was flipping through a Kraft What's Cooking magazine and came across this simple recipe that used Kraft Dinner, ground beef, cheese and salsa.  So easy, I made it one weekend.  So easy, I've kept making it.  I've subbed milk for the sour cream, but sour cream is better (it makes the whole thing thicker), I've crushed Tostitos and sprinkled them over the top (I love that).  Any taco seasoning and salsa will do, but I recommend Penzey's Bold taco seasoning and Pace Medium Picante Sauce.  It's pretty spicy like that, though.
The Kraft website give this dish the rather unexciting name, Taco Bake.  Our name comes from J's asking one time what we were having for dinner and my telling him, "You know, that Mexican Bake Thing from the Kraft magazine."  The legend was born.

Homestyle Classic: Peach Cobbler

So.
When my mother in law passed away, my sisters in law cleaned out her kitchen.  They left me a pile of cookbooks that they didn't want to go through and a kit to make pumpkin loaves because they knew I liked to cook.  I took a couple of small magazines, the loaf kit (which was delicious...I made mini loaves that we shared with friends), and one cookbook, Betty Crocker's Ultimate Bisquick Cookbook.  Yeah.
I bought a box of Bisquick and tried a few things, nothing which really thrilled us.  But then I made this cobbler.  As I said in the past, I made peach cobbler once a year.  J will tolerate it, and I love it the first night, and then reheated to pretend that it's still the first night.
I present to you now Peach Cobbler:

Go To Meal: Saucy Mexican Chicken

So.
According to the What's Cooking that this recipe was in, this is a heart healthy recipe.  I would agree that it probably is.  The black beans add fibre, the tomatoes have lycopene, and the chicken pieces aren't that large.  It does get better the more cheese you add to it too.
I have a mostly hate relationship with low fat cheese.  I think it comes from living in France and eating the good stuff for too long.  Low fat cheese doesn't really melt, and I always question what it's *really* made of.  But there's enough other stuff to counterbalance the cheese, and this is delicious on a bed of rice with a side of green veg like broccoli.
I present to you now the as healthy as you want it to be Saucy Mexican Chicken from What's Cooking:

A Treat to Share: S'more Cookies

So.
We went to the cottage with my parents in July.  While my father has lost his appetite as a side effect of his cancer, the rest of us did not suffer the same fate.  Mom and I planned a general menu, and we each brought half of the food.  Not shockingly, I brought most of the meat out of my stores in the freezer.  Somehow, we really didn't think about dessert.
Dessert is a hugely important part of meals with my family.  My mother is not done a meal until there is dessert.  It can be a piece of fruit, or a cookie; but there has to be something.  I took these with me to the cottage.  The three of us who were eating powered through the tin over the course of the week.  I've taken them to potlucks, and girls nights.  They always disappear.
While J will tell you that you need 2, I find one to be quite sufficient.  From the July/August 2009 issue of Everday Food, I present to you now S'more Cookies:

Go To Meal: Crockpot Lasagna

So.
We've established that I'm a control freak, and that I have issues getting dinner on the table, even in summer apparently.  As a result, it's nice to have things that are simple, last a few days, and are delicious.  Bonus points if my husband can start them and have dinner ready when I get home.
Here is a case in point.  If the crockpot is ready, he can plug it in and make sure dinner's ready for us.  I'm always on the search for new recipes for the crockpot that are good, easy. and look appetizing.  Sometimes, I find the chicken rubbery, the roasts all taste the same, and everything's brown.  This is not one of those recipes.  It comes out perfectly every time.  And like a real lasagna, the first slice or two always looks, in the inimitable words of my mother, predigested.  There's an image you want to think about while reading about food.  Yeah.  Moving on.
This originally came from What's Cooking, the Kraft magazine.  I've made it with beef, but the pictures here are the one I made while cleaning out my freezer, so it's made with 1 lb bulk sausage.  It was good too.
I present to you now Kraft's Crockpot Lasagna:

Retro Dinner: Shepherd's Pie

J loves this recipe too, and it's dead simple.  I'm thinking that I probably had a recipe for this at one time, but I don't remember the last time I actually did anything other than go into the kitchen and whip this up.  I love forgiving recipes that let you use what you've got.
My mother's recipe for Shepherd's Pie has a pastry crust and uses a can of alphabet soup instead of gravy.  It's okay, but I like the brown sauce better, and there's melted cheese, so how can you go wrong?
I present to you now Shepherd's Pie, my way: