1 single unbaked 9-inch pastry shell — frozen or fresh

3 eggs

3 tablespoons milk

1 1/4 cups sugar

1/4 cup flour

3 cups diced rhubarb

1 cup sliced strawberries

Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to 60 minutes until custard is firm.

2/3 C Dried Apricots

– Crust– 1/2 C Butter Or Margarine — softened

1/4 C Granulated Sugar

1 C Flour — sifted

–Filling– 1/3 C Flour — sifted

1/2 Tsp Baking Powder

1/4 Tsp Salt

1 C Brown Sugar — packed

2 Eggs — well beaten

1/2 Tsp Vanilla Extract

1/2 C Walnuts Or Pecans — chopped

Oven 350 degrees F.

Cover apricots with water. Boil 10 minutes. Drain, cool, chop. Grease 7 x 11-inch pan. Mix until crumbly butter, sugar, and 1 cup flour. Pack evenly in pan. Bake 25 minutes or until lightly browned. Sift together 1/3 cup flour, pabing powder, and salt. Beat eggs and brown sugar together. Add flour mixture, vanilla, apricots, and nuts. Spread over baked layer. Bake 30 minutes or until done. Cool in pan. Cut in bars. Roll in 4x sugar.

Store in tin box between layers of wax paper.

1 Recipe puff pastry

1 Recipe Thick Tomato Coulis

6 md Vine ripened tomatoes

3 tb Shredded basil

1 Oil

Salt and pepper Contributed to the echo by: Janice Norman TOMATO AND BASIL TARTS Quickly roll out the pastry and cut out six 4-5″ rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Servings: 6

———————————-FILLING———————————- 4 c Green apples; peeled, cored,

- thinly sliced 1 c Sugar

1 ts Cinnamon

1/2 ts Nutmeg

2 tb Flour

2 1/2 tb Butter

——————————–PASTRY DOUGH——————————– 2 9-inch shells

2 1/2 c All-purpose flour;not sifted

6 oz Butter (1/2 sticks)

6 tb Ice water

2 ts Salt

Make pastry dough (see recipe below) and line a 9-inch pie plate with half the dough. Preheat oven to 400 degrees.

In large mixing bowl, mix the flour, sugar, cinnamon and nutmeg. Add apples and put mixture in pie plate, crumble the butter over apple mixture, and cover with other half of the pastry dough. Crimp edges and brush top of pie with mixture of 1 egg yolk mixed with a little water. Make 4 slits. Bake about 50 to 60 minutes. Serve hot with a scoop of vanilla ice cream. It can also be served cold, if desired. Using a food processor with a steel blade, or a mixing bowl with a pastry blender, cut in the butter, flour and salt until mixture resembles coarse corn meal. Add enough cold water, a little at a time, until dough forms into a ball. Divide the dough into 2 equal parts, wrap in wax paper and chill for about 1 hour; bring to room temperature before rolling out on a well-floured surface. When dough has been rolled out to size, fold in half; then in half again to make a quarter circle. Fit into dish and carefully unfold. Trim excess dough. Push dough up slightly around edge of dish to about 1/5 inch above rim. Pierce dough with fork all over; place aluminum foil or parchment paper over dough and weigh with dried beans or other weights. Bake at 450 degrees for 8 minutes. Shell is now ready to fill with apple pie filling. (Pilar is John Wayne wife). Formatted by Mary Wilson, BWVB02B. —–

Pastry Shell — baked 3/4 C Granulated Fructose

1 C Water

1/4 Tsp Salt

1/2 C Corn Starch

3/4 C Water

4 Egg Yolk — slightly beaten

1/2 C Lemon Juice

2 Tbsp Margarine

1 Tsp Lemon Peel — dried

4 Egg White

1/4 Tsp Cream Of Tartar

2 Tbsp Fructose

2 Tbsp Granulated Sugar Replacement

Combine the 3/4 c fructose, the 1 c water and salt in a saucepan. Stir and cook until boiling. Combine cornstarch and the 3/4 c water in a small bowl, and mix thoroughly. Stir cornstarch mixture slowly into boiling fructose mixture. Cook until thick and clear. Remove from heat. Combine beaten egg yolks and lemon juice. Stir in to thickened hot mixture. Return to heat and continue cooking stirring constantly until mixture boils rapidly again. Remove from heat; then stir in margarine and lemon peel. Pour into pie shell. For meringue: Combine egg whites and cream of tartar in a mixing bowl and beat until frothy. Combine the 2 T. fructose and sugar replacement in a small cup. Continue beating egg whites, gradually adding combined

Exchange, 1 serving (without pastry shell) 1/2 skim milk, 1 fruit Calories, 1 serving (without pastry shell) : 95 Carbohydrates, 1 serving (without pastry shell) 17 g

Copied from the files of Dianne Waller

1/4 c butter or margarine

1/2 c firmly packed brown sugar

1 cn (8 oz.) pineapple tidbits,

drain and reserve juice. Maraschino cherries (opt.) 1 pk (9 oz.) yellow cake mix.

1/2 c (reserved) pineapple juice

2 eggs

Combine butter and brown sugar in (8×8 inch) baking dish. Microwave 1-1/2 to 2 minutes on HIGH, or until butter and sugar melt. Stir. Arrange pineapple and cherries in syrup.

Blend cake mix, pineapple juice and eggs in medium mixing bowl on low speed of electric mixer. Beat on medium speed for two minutes. Pour evenly over fruit. Micro 8-1/2 to 10 minutes on HIGH, or until wooden pick inserted in center comes out clean. (Rotate dish 1/2 turn after 5 minutes) Immediately invert onto serving plate and remove dish. Cool