With 2 camping trips under my belt this year, and the knowledge that building campfires is much less stressful for my husband than it used to be, I decided that we would do our cooking over the campfires this trip.
Our first breakfast was apple pie filling with cut up Snickers bars. Good, but too sweet and there was too much waste. In the future, I would make the pie filling at home and take it along. I was too stressed to do that this time.
We also had spam & cheese pies. Also good, but I think I put too much spam on each one and it seemed kind of heavy. (I had purchased the spam to go with a different recipe suggested by Mary, but decided to take it camping instead. I'm still planning on trying the German Pizza one of these days. This was the first time I had ever bought spam - I think.)
By far the kids' favorite were the peanut butter and marshmallow pies. Yum.
We didn't feel like making a campfire on our last morning, so we had graham crackers with peanut butter and chocolate bars. Also a big hit.
Thursday, August 27, 2009
Friday, August 7, 2009
Rhubarb Custard
A while back, Mary suggested trying custard pies (minus the crusts) for breakfast. I finally got around to making a rhubarb one this morning. If you cut up the rhubarb the night before, the recipe comes together pretty quickly in the morning. Yum.
This recipe is almost identical to the one Mary gave me:
5 cups cut up rhubarb (about) - put in 9 x 13 pan. (I have a "new" 10" deep dish pie pan that I used just so I could try it out)
1/8 t. baking soda - sprinkle over the rhubarb
1 c. cream (or half and half)
6 eggs
6 T. cornstarch
1/8 t. salt
Mix these 4 ingredients in a blender (can use a mixer, but the blender is more convenient for me)
1 2/3 c. sugar (I used evaporated cane juice) - sprinkle over the rhubarb
Pour egg mixture over the top and bake at 350 degrees for about an hour.
This recipe is almost identical to the one Mary gave me:
5 cups cut up rhubarb (about) - put in 9 x 13 pan. (I have a "new" 10" deep dish pie pan that I used just so I could try it out)
1/8 t. baking soda - sprinkle over the rhubarb
1 c. cream (or half and half)
6 eggs
6 T. cornstarch
1/8 t. salt
Mix these 4 ingredients in a blender (can use a mixer, but the blender is more convenient for me)
1 2/3 c. sugar (I used evaporated cane juice) - sprinkle over the rhubarb
Pour egg mixture over the top and bake at 350 degrees for about an hour.
Rice Cooker Fiasco
So, I guess you can't make rice pudding in the rice cooker using brown rice. It must not be able to absorb the milk.
How do I know that, you ask? A couple of weeks ago, I used the same recipe for rice pudding that I had earlier posted. Except, I used brown rice. (And I used regular whole milk, but since that's what the original recipe called for, it shouldn't have been a problem) About halfway through the cooking time, it started smelling a little funny in the kitchen. I opened up the rice cooker, and milk exploded everywhere. Plus, the outer grains of the rice (endosperm?) were caked on the inside top of the rice cooker.
After it had cooled, I cleaned it for about 1/2 hour. Then, a little later, I spent another 20 minutes cleaning some parts on the bottom that had burned. If you know me, you know that's an awful lot of time for me to spend cleaning an appliance. It looked pretty good, so I tried another batch of plain rice. The rice turned out okay, but the cooker smelled pretty bad. I noticed when I tipped it that there were some drops of milk stil coming out.
My ever-patient husband took it apart and noticed that the insulation was pretty soaked with milk. It's been hanging on the clothesline since then, and has been rained on a few times, so hopefully the smell is gone. I don't want to make him have to put it all back together, so I'm hoping I'll be able to find one at a thrift store before school starts.
I'm pretty tough on appliances, and they turn up fairly often at thrift stores, so I can't really justify buying a new one. This is the one that I just broke. I had purchased it, still in the box, at Goodwill for about $10 a couple of years ago.
How do I know that, you ask? A couple of weeks ago, I used the same recipe for rice pudding that I had earlier posted. Except, I used brown rice. (And I used regular whole milk, but since that's what the original recipe called for, it shouldn't have been a problem) About halfway through the cooking time, it started smelling a little funny in the kitchen. I opened up the rice cooker, and milk exploded everywhere. Plus, the outer grains of the rice (endosperm?) were caked on the inside top of the rice cooker.
After it had cooled, I cleaned it for about 1/2 hour. Then, a little later, I spent another 20 minutes cleaning some parts on the bottom that had burned. If you know me, you know that's an awful lot of time for me to spend cleaning an appliance. It looked pretty good, so I tried another batch of plain rice. The rice turned out okay, but the cooker smelled pretty bad. I noticed when I tipped it that there were some drops of milk stil coming out.
My ever-patient husband took it apart and noticed that the insulation was pretty soaked with milk. It's been hanging on the clothesline since then, and has been rained on a few times, so hopefully the smell is gone. I don't want to make him have to put it all back together, so I'm hoping I'll be able to find one at a thrift store before school starts.
I'm pretty tough on appliances, and they turn up fairly often at thrift stores, so I can't really justify buying a new one. This is the one that I just broke. I had purchased it, still in the box, at Goodwill for about $10 a couple of years ago.
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