DeWitt (517) 669-9300
Grand Rapids (616) 259-7005
Submitted by Eileen Hundt
The combination of strawberries and rhubarb is so good together; it is both sweet from the strawberries and tart from the rhubarb and has the perfect crunchy golden brown, and sweet, oat crumble topping.
In a large bowl, mix oats, flour, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill. Rinse rhubarb - trim off and discard green parts of stalks. Cut red parts into 1/2 inch-thick slices. In a large bowl, combine sugar, cornstarch, strawberries, and rhubarb. Pour into a shallow 2-3 qt. baking dish or into 8 individual ramekins and sprinkle evenly with topping mixture.
Bake at 350 degrees until topping is golden brown and fruit is bubbling, about 45 minutes, for a 2-3 qt. baking dish and about 25 minutes for individual ramekins. Serve warm.
It's freezing outside so it's only appropriate to make your friends or family a frozen pie! Super yummy and sure to please!
In a large mixing bowl mix cream cheeses and sugar together until creamy. Gradually add condensed milk, vanilla, almond extract, lime juice, and zest. Pour into crust. Freeze for at least 4 hours. Wash, hull, slice, and slightly crush strawberries. Add sugar and 1 Tbsp. fresh lime juice then refrigerate. (If you are using frozen strawberries, omit the sugar.) Slice pie in individual pieces and ladle strawberries over pie. Keep the pie frozen.
This wonderful pie is just as delicious as a cup of hot cocoa!
Garnish – Optional
Mix milk, half & half, sugar, egg yolks in medium pan. Sift cornstarch, cocoa and espresso powder, if using, and add to pan. Cook on medium heat, stirring constantly until mixture thickens. Add vanilla extract and coffee extract, if using. Pour filling into pie crust, cover with plastic wrap and refrigerate for at least 3 hours. Garnish with whipped cream, drizzled marshmallow cream or marshmallows and chocolate syrup.
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