Peoria Rhubarb Cream Pie

This recipe was originally from a Midwest Living cookbook called "Recipes From Great Midwest Cooks". I'd used a different rhubarb recipe for years but once I tried this, it became the "go to" rhubarb pie recipe in our home.

Added Note: You can also add about a cup of sliced strawberries to this for a delicious change of pace.

Peoria Rhubarb Cream Pie

Preheat over to 400 degrees

Pastry for single crust pie

1 1/2 C. sugar
1/4 C. flour
3/4 t. nutmeg
3 beaten eggs
4 C. sliced rhubarb

1/2 C. flour
1/4 C. sugar
1/3 C. butter

In large bowl, combine 1 1/2 C. sugar, 1/4 C. flour and nutmeg. Add eggs, mix well. Gently stir in rhubarb. Turn into pastry lined pie plate.

In small bowl, combine 1/2 C. flour and 1/4 C. sugar. Cut in butter until you get course crumbs. Sprinkle over pie.

Cover edge of pie with foil. Bake 20 minutes. Remove foil. Bake 20 more minutes or until golden brown.

Raspberry Truffle Brownies

Picture from Country Woman magazine

The recipe first appeared in Country Woman magazine in their January/February 1994 issue. It has long been one of my most used "fancy" dessert recipes, it has that pastry chef look about it.

However, it is easy to make as written and even easier if you "cheat" a bit and use a boxed brownie mix for the base, just making the truffle topping from scratch. I do that when I'm making it to serve with other baked goods. If it is going to be the star of the dessert show, I'll make it from scratch. It's rich but oh, so yummy. Everyone raves about it.

I usually bake this in a 9 x 13 pan instead of the called for 9" square pan. If you do this, you will end up with a much thinner layer of truffle on top. It tastes just fine but doesn't have the "wow" factor of the 9" dish. If you double the truffle ingredients, you will once again have that nice, thick truffle layer with the 9 x 13 dish. However, I usually just make the one truffle layer as I find it is rich enough that way.

It comes together quickly if you take your cream cheese out the night before you're going to make it. I prefer making it the day before I'm going to serve it, or at least that morning (keep it refrigerated until serving if possible, especially in hot weather). The truffle topping gets time to become firm and cold, as well as easier to cut into small squares.


Raspberry Truffle Brownies

Ingredients:

• 1/2 cup butter, cubed
• 1-1/4 cups semisweet chocolate chips
• 2 eggs
• 3/4 cup brown sugar
• 1 teaspoon instant coffee granules
• 2 tablespoons water
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder

FILLING:

• 1 cup (6 ounces) semisweet chocolate chips
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup powdered sugar
• 1/3 cup red raspberry jam

GLAZE: (Optional)

• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions:

In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee crystals in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; gradually add into chocolate mixture.

Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool completely on a wire rack before adding the truffle filling on top. (If you bake in a 9 x 13 dish, check after 20 to 25 minutes.)

For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam. Stir in melted chocolate; spread over cooled brownies.

For glaze (optional), in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator. Yield: about 2-1/2 dozen.

This tastes even better made the day ahead and stored (covered) in the refrigerator overnight.