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Rhubarb Custard Pie
Yield: 1, 9-inch pie
Filling:
4 egg yolks
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups sugar
3 tablespoons all-purpose flour
Dash salt
Dash nutmeg
3 cups diced rhubarb
1, 9-inch baked pie crust
Meringue:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Lemon Bars
Yield: 1 dozen bars
1/2 cup butter or margarine
1 1/2 cups all-purpose flour
1/4 cup confectioners' sugar
1 cup sugar
2 eggs
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
3 to 4 tablespoons confectioners' sugar
Dutch Apple Cream Pie
Yield: 1, 9-inch pie
1 cup all-purpose flour
1/2 cup brown sugar, firmly-packed
1 teaspoon cinnamon
1/3 cup butter or margarine, softened
1/3 cup chopped nuts
1 cup dairy sour cream
3/4 cup sugar
1 egg, slightly-beaten
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
4 cups cored, peeled, and sliced apples
1, 9-inch baked pie crust
1. For topping: Combine 1 cup flour, brown sugar
and 1 teaspoon cinnamon. Cut in butter, until
mixture is crumbly. Stir in nuts. Set aside.
2. For filling: Combine sour cream, sugar, egg,
flour, and cinnamon. Stir in apples.
3. Add filling to baked pie crust. Cook on full
power for 7 to 9 minutes, or until apples are
tender. Sprinkle topping over pie, halfway
through cooking time.*
* Turn quarter-turn halfway through cooking time
(non-turntable models, only).
1. Place butter in 8 x 8 x 2-inch baking dish. Heat
on full power for 30 seconds to 1 1/2 minutes,
or until melted. Blend together melted butter,
1 1/2 cups flour and 1/4 cup confectioners'
sugar.
2. Cook on full power for 45 seconds to 1 1/2
minutes, or until crumbly. Stir 2 to 3 times
during cooking time. Press mixture firmly
against bottom of dish. Cook on full power for 1
to 2 minutes, or until slightly firm.
3. Beat together sugar, eggs, lemon juice, 2
tablespoons flour, and grated lemon peel. Pour
over hot crust. Cook on Cook Level 4 for 8 to
11 minutes, or until center is firm.* Sprinkle
with 3 to 4 tablespoons confectioners' sugar.
Cool completely. Cut into squares.
1. For filling: Combine egg yolks, milk, and vanilla
in large bowl.
2. Mix together sugar, flour, salt, and nutmeg in
small bowl. Add to egg mixture.
3. Spread rhubarb evenly in 9-inch baked pie
crust. Pour filling over rhubarb. Cook on Cook
Level 4 for 22 to 27 minutes, or until filling is
almost set.*
4. For meringue: Beat egg whites with cream of
tartar, until foamy. Add sugar, 1 tablespoon at
a time, beating until egg whites are stiff.
Spread meringue over filling. Seal edges. Heat
on full power for 1 to 2 1/2 minutes, or until
meringue is set.