Desserts Archives - Page 21 of 60 - Garden Seeds and Honey Bees

Rustic Strawberry Rhubarb Pie

**Also known as Strawberry Rhubarb Galette or Costata

Silpat or Parchment Paper and Plastic Wrap

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Bake in a preheated 425*F. oven for 30-35 minutes or until the crust is golden brown.

Rustic Crust

*1 Pillsbury Ready-Made Pie Crust

*1 Egg, whisked with 1 tablespoon of water

*Large Sugar Crystals, topping or Demerera or Turbinado Sugar

Strawberry Filling

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*1 and 1/2 cups Strawberries, sliced

*1/2 cup diced Rhubarb, fresh or frozen

*1/4 cup Sugar

*1 tablespoon Lemon Zest

*2 tablespoons Fresh Lemon Juice

*1-2 teaspoons Ultra Gel (Arrowroot)

*In a Bowl Stir together the sugar, lemon, lemon juice and Ultra Gel until combined and then add the strawberries and set aside until sugar is dissolved.

Un-roll the ready-made crust, then place the crust on a piece of saran wrap, bigger than the ready-made pie curst and place another piece of the saran wrap on top of the crust and roll-out the dough slightly to make smooth. Add to the very center of the crust the strawberry filling and Bring up the edge of the crust and pleat edges. If you don’t want the pie crust to break open when baking, you could try to use two pie crust together making the crust thicker, but I didn’t mind any leakage.

Brush the edges of the pie crust with egg mixture and then sprinkle with sugar crystals and bake.

Note: If you use frozen strawberries or fresh garden strawberries or frozen rhubarb add more ultra gel 1 tablespoon, more if really juicy.

Enjoy!

Lindy

Cherry Yogurt Cheesecake Brownies

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*1 (18.3 ounce) box Fudge Brownie Mix, I used Betty Crocker-make brownie batter according to package directions and set aside.

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Cream Cheese Cherry Topping

*1 (8 ounce) box Greek Cream Cheese, softened

*1 tablespoon Vanilla Extract

*1 large Egg, room temperature

*1/3 cup Sugar

*Pinch of Sea Salt

*3/4 cup pitted and quarter Fresh Dark Sweet Cherries, like Bing

*1/2 cup Dark Chocolate Chips, optional

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In a medium mixing bowl using a hand mixer, slowly mix on low-speed the cream cheese, sugar and salt. Then add vanilla and egg. Beat together until smooth. Stir in cherries and chocolate chips

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In a cooking sprayed and lined with parchment paper 8×8 square deep cake pan. Pour/scoop in brownie batter and spread until evenly distributed in pan. Then scoop/pour cream cheese mixture onto the top of brownie batter. Now, with a plastic knife run the knife in a continuous swirl across the top of the mixture just enough to make a swirl top design.

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Bake in a 350*F. oven until toothpick comes out mostly clean, about 40-45 minutes. Cool and cut into 2 inch squares as desired.