1. Homemade Banana Cream Pie
Nick's favorite dessert is banana cream pie. I have usually made it the super easy way, with a store-bought graham cracker crust, cook and serve vanilla pudding, topped with bananas and whipped cream. However, after finding this recipe, I don't know that I'll ever do that again. This recipe is not hard, and it's SO worth it!
Nick's favorite dessert is banana cream pie. I have usually made it the super easy way, with a store-bought graham cracker crust, cook and serve vanilla pudding, topped with bananas and whipped cream. However, after finding this recipe, I don't know that I'll ever do that again. This recipe is not hard, and it's SO worth it!
Graham cracker crust: 1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 tablespoons melted butter
Mix together, press in pie plate and bake at 375 for 7 minutes. (You obviously could use a ready-made crust, but if you're making the filling from scratch, don't waste it on a store bought crust, homemade is SO much better!)
If you'd like a little chocolate with this pie, you can use chocolate chip cookie dough for the crust. Press about 10 oz. dough in the pie plate and bake at 375 for 11-12 minutes.
Filling: 1/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 1/3 cups milk
5 egg yolks, lightly beaten
2 tablespoons butter or margarine
2 teaspoons vanilla extract, divided
3 medium firm bananas
1 1/2 cups whipping cream
3 tablespoons confectioners' sugar
In a saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from the heat; stir in butter and 1 teaspoon vanilla.
Spread 1 cup filling into prepared crust. Slice bananas; arrange over filling. Pour remaining filling over bananas. Refrigerate for 2 hours or until set.
In a chilled mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; bean until stiff peaks form. Spread over pie. Refrigerate for 1 hour or until chilled. Refrigerate leftovers.
2. Fudgey Mint Squares
I love anything chocolate and minty and these delicious bars are the perfect combo! They are so rich, even a small bar satisfies. I found this one from Taste of Home.
3. Coconut-Lemon Cream Tartlets
This is another that is quite easy, but they look spectacular! I found this recipe in a Pillsbury mini-magazine, so the recipe calls for Pillsbury pie dough, but obviously you can use another brand, but the Pillsbury site is also where I got the picture. If you like lemon, you will love this beautiful dessert. They are 5-in tartlets, but it's often too much after a big meal. The next time, I'm going to try making the crusts in a cupcake pan, a perfect little dessert!
(recipe makes 8 tartlets)
2/3 cup flaked coconut
1 box (15 oz) refrigerated pie crusts, softened as directed on the box
8 individual foil tart pans (I use glass custard cups, cuz that's what I have, works great)
2 teaspoons sugar
1 1/2 cups whipping cream
1 jar (10 oz) lemon curd - (found next to jams and jellies at the grocery store)
1/2 cup fresh raspberries, if desired
Heat oven to 350. On ungreased cookie sheet, spread coconut evenly. Bake 5-7 minutes, stirring occasionally, until light golden brown. (This can be tough, so watch it closely at then end, I swear it takes 30 seconds to go from perfect to burnt.) Increase oven temp to 450.
Remove pie crusts from pouches, unroll on floured work surface. Roll each crust lightly to form 12-inch round. Cut four 5-inch rounds from each crust.
Reserve 2 T. toasted coconut for topping. Sprinkle each crust round with about 1 T. of the remaining coconut and 1/4 t. sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. (I never press them in much, just enough to keep their shape, then they pop out easily.) Prick bottoms and sides with fork. Place pans on large cookie sheet.
Bake at 450 for 7-9 minutes or until edges are light golden brown. Cool completely, about 15 minutes.
In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spoon into cooled baked tart shells. Top each with a dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator.
****edited to add: I have always found the lemon curd in the jelly aisle and I thought our local grocery store had just stopped carrying it so it was a good thing that Target still had it. However, just today, I happened to see it in the baking aisle next to pie filling. So when you're looking, check those 2 places!***
4. Fruit Pizza
This is a family favorite. I have fond memories of watching and helping my mom make this fruit pizza. I've had many different kinds of fruit pizza, but this has always been my favorite. A perfect summer-y dessert. It can be time consuming, but it's so beautiful and so yummy, it's worth it for special occasions.
Crust: 3/4 cup softened margarine (1 1/2 sticks)
1/2 cup powdered sugar
1 1/2 cups flour
Mix until creamy. Pat on pizza pan. Bake at 350 for 10-15 minutes.
Filling: 8 oz. softened cream cheese
1/2 cup sugar
1 tsp vanilla
Combine ingredients, beat well. Spread over cooled crust. Arrange fruit. You can obviously use any fresh fruit, but my favorites are grapes, strawberries, bananas, kiwi, and blueberries.
Glaze: 1 cup pink lemonade, made sweeter than if you were going to drink it. Boil the lemonade, then slowly add 1T. cornstarch mixed with 1/2 cup cold water. Use a wire whisk to mix. (My mom always did this step on the stove, but I could never perfect it, so I use the microwave. You may need to add a little more water or a little more cornstarch to get the right consistency, and it can be a trick to find that right combo to get the thickness but not taste starchy.)
5. Gingerbread Cookies
I saw these cookies on the cover of a Good Housekeeping magazine. It's Martha Stewart's recipe and although it seemed like quite the process, I wanted to try it. I had never done gingerbread cookies before, and they turned out WONDERFULLY! Click here to see my success.
3 1/2 cups all-purpose flour, plus additional for dusting
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
1 1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 Tbsp. plus 1 tsp. grated, peeled fresh ginger
1 large egg
1/4 cup unsulfured molasses
In large bowl, with wire whisk, mix first 7 ingredients; set aside.
In a large bowl, with mixer on low speed, beat butter, sugars, and fresh ginger until combined. Increased speed to medium; beat until light and fluffy, 2-3 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and molasses until blended. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Transfer dough to clean work surface. Divide dough in half, and flatten each half into a disk; wrap disks in plastic wrap. Refrigerate at least 1 hour or overnight.
Arrange 2 racks in upper and lower thirds of oven. Preheat to 350. Line 2 large cookie sheets with parchment paper; set aside. (I didn't do this, I have no idea what parchment paper does.) Remove dough from refrigerator, and let stand until slightly softened. (this will help keep dough from cracking when rolled.)
(This whole next section, I skipped. At this point, I just rolled it out and cut out my cookies, put them on pans and baked them - and they turned out fine. So for me, this step wasn't necessary. It seemed more for ease rolling/cutting, but it all went fine for me, so you be the judge.)
On large piece of parchment paper lightly dusted with flour, with floured rolling pin, roll dough to about 1/4-in. thickness. To prevent sticking while rolling, occasionally run a large metal offset spatula under dough, and sprinkle with more flour. Place parchment paper and dough on another cookie sheet; freeze until very firm, about 15 minutes.
Remove dough from freezer; working quickly, with floured large cookie cutters, cut out desired shapes. (If dough begins to soften too much, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.
Bake cookies until crisp but not darkened, 12-15 minutes, rotating sheets between upper and lower racks halfway through baking. (I don't remember how long I baked them, but I'm pretty sure I didn't rotate the racks and I like soft cookies, not crisp, so I'm pretty sure I took them out before 15 minutes.) Transfer cookies, on parchment, to wire rack to cool completely. Decorate as desired with icing, if using. Store cookies in airtight container at room temperature for up to 5 days.
Martha had a fancy icing recipe that I tried, but I didn't like it, so I used canned frosting from the store. I actually preferred these cookies without any icing, but for bringing to a Christmas function, it's so much more fun to decorate! The decorating took a few hours, but it actually wasn't hard. My favorites were the snowflakes and they were so easy, just pipe on the frosting and dip in colored sugar! Simple is so cute!
6. Chocolate Chip Bundt Cake
This is another of my Grandma Wynia's recipes - so simple and yummy if you like a little chocolate!
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
3/4 cup water
3/4 cup oil
1 (4 oz.) bar German's sweet chocolate, grated
1 (6 oz.) pkg. semi-sweet chocolate chips
(I've never actually used the german chocolate, just added extra chips)
Combine cake mix, pudding, eggs, water, and oil. Beat well. Fold in chocolate. Pour into a well-greased bundt pan or a 10-in. tube pan. Bake and 350 for 50 minutes.
7. Apple Crisp
I found this recipe in a church cookbook, and it's so good! Actually, the first time I made it, someone (who I trust and respect very much and is a wonderful cook herself) commented how it was probably the best apple crisp she had ever had. WooHoo - go me! :) This recipe is written for an 8x8 inch pan, but when I've made it, I've doubled it and used a 9x13 pan. However, DO NOT double the salt, you can definitely taste it if you do that, use the written amount even if you double everything else.
3 cups sliced apples (imo, granny smith's are best, you add so much sugar, the tart apple is yummy.)
1 cup sugar
cinnamon to taste
Mix above ingredients, place in 8x8-inch buttered pan.
Crust: Mix following ingredients:
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/2 tsp. baking soda
1/2 tsp. salt (if you double the recipe, do not double the salt, it's too much)
1/2 tsp. baking powder
1/3 cup butter or margarine
Sprinkle over apple mixture. Bake at 350 for 30-35 minutes.
(With a double recipe, I bake for about 45 minutes)
8. Peanut Butter Cookies
This is Nick's all-time favorite cookie. Okay, they might be mine as well, so yummy!
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter flavored Crisco
1 large egg
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
granulated sugar
Heat oven to 375. Beat first 5 ingredients in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in sugar.
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
9. Caramel Pecan Dream Bars
This is one of our staples at the lake in the summer.
Base: 1 yellow cake mix
1/3 cup soft margarine
1 egg
Filling: 1 (14 oz) can sweetened condensed milk
1 egg
1 tsp. vanilla
1 cup chopped pecans
1/2 cup Heath Bits 'O Brickle
Combine base until crumbly. Press into greased 9x13. Beat condensed milk, egg, and vanilla.
Stir in pecans and brickle bits. Pour over base in pan.
Bake at 350 for 25-30 minutes.
Center may appear loose, it will set upon cooling.
10. Banana Bread
This is another recipe I came across in a church cookbook. It's so easy and yummy!
1 1/2 cups sugar
1 cup sour cream
1 tsp. baking soda
2 eggs
1/2 tsp. salt
2 cups flour
2 or 3 overripe bananas, mashed
Mix all the ingredients together well, and put in 2 bread pans. Bake at 350 for 40 minutes.
Bonus: Rhubarb Dessert
This is another from my childhood that I remember my mom making. This was one of my favorite summer-time desserts.
Mix together:
1 1/2 cups flour
3/4 cup butter
3 Tblsp sugar
pinch of salt
Put in 9x13 pan. Bake 13 minutes at 325 - no higher.
While baking, mix:
7 cups diced rhubarb
5 beaten egg yolks
3 cups sugar
6 Tbsp. flour
1 cup cream or evaporated milk
Mix well and cook in microwave. Add cornstarch if needed to thicken. Pour on crust and top with meringue.
2. Fudgey Mint Squares
I love anything chocolate and minty and these delicious bars are the perfect combo! They are so rich, even a small bar satisfies. I found this one from Taste of Home.
10 tablespoons butter (no substitutes), divided
3 squares (1 ounce each) unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 oz) cream cheese, softened
1 tablespoon cornstarch
1 can (14 oz) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 oz) semisweet chocolate chips
1/2 cup whipping cream
In a microwave-safe bowl, melt 8 T. butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat 2 eggs, sugar and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in flour. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and remaining butter. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Add extract and food coloring if desired. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
3. Coconut-Lemon Cream Tartlets
This is another that is quite easy, but they look spectacular! I found this recipe in a Pillsbury mini-magazine, so the recipe calls for Pillsbury pie dough, but obviously you can use another brand, but the Pillsbury site is also where I got the picture. If you like lemon, you will love this beautiful dessert. They are 5-in tartlets, but it's often too much after a big meal. The next time, I'm going to try making the crusts in a cupcake pan, a perfect little dessert!
(recipe makes 8 tartlets)2/3 cup flaked coconut
1 box (15 oz) refrigerated pie crusts, softened as directed on the box
8 individual foil tart pans (I use glass custard cups, cuz that's what I have, works great)
2 teaspoons sugar
1 1/2 cups whipping cream
1 jar (10 oz) lemon curd - (found next to jams and jellies at the grocery store)
1/2 cup fresh raspberries, if desired
Heat oven to 350. On ungreased cookie sheet, spread coconut evenly. Bake 5-7 minutes, stirring occasionally, until light golden brown. (This can be tough, so watch it closely at then end, I swear it takes 30 seconds to go from perfect to burnt.) Increase oven temp to 450.
Remove pie crusts from pouches, unroll on floured work surface. Roll each crust lightly to form 12-inch round. Cut four 5-inch rounds from each crust.
Reserve 2 T. toasted coconut for topping. Sprinkle each crust round with about 1 T. of the remaining coconut and 1/4 t. sugar; roll in lightly with rolling pin. Press each round, coconut side up, in bottom and up side of tart pan. (I never press them in much, just enough to keep their shape, then they pop out easily.) Prick bottoms and sides with fork. Place pans on large cookie sheet.
Bake at 450 for 7-9 minutes or until edges are light golden brown. Cool completely, about 15 minutes.
In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Place 2 cups of the whipped cream in medium bowl; fold in lemon curd until well combined. Spoon into cooled baked tart shells. Top each with a dollop of remaining whipped cream. Garnish with fresh raspberries and reserved coconut. To serve, gently slide tarts out of pans; place on individual dessert plates. Store in refrigerator.
****edited to add: I have always found the lemon curd in the jelly aisle and I thought our local grocery store had just stopped carrying it so it was a good thing that Target still had it. However, just today, I happened to see it in the baking aisle next to pie filling. So when you're looking, check those 2 places!***
4. Fruit Pizza
This is a family favorite. I have fond memories of watching and helping my mom make this fruit pizza. I've had many different kinds of fruit pizza, but this has always been my favorite. A perfect summer-y dessert. It can be time consuming, but it's so beautiful and so yummy, it's worth it for special occasions.
Crust: 3/4 cup softened margarine (1 1/2 sticks)
1/2 cup powdered sugar
1 1/2 cups flour
Mix until creamy. Pat on pizza pan. Bake at 350 for 10-15 minutes.
Filling: 8 oz. softened cream cheese
1/2 cup sugar
1 tsp vanilla
Combine ingredients, beat well. Spread over cooled crust. Arrange fruit. You can obviously use any fresh fruit, but my favorites are grapes, strawberries, bananas, kiwi, and blueberries.
Glaze: 1 cup pink lemonade, made sweeter than if you were going to drink it. Boil the lemonade, then slowly add 1T. cornstarch mixed with 1/2 cup cold water. Use a wire whisk to mix. (My mom always did this step on the stove, but I could never perfect it, so I use the microwave. You may need to add a little more water or a little more cornstarch to get the right consistency, and it can be a trick to find that right combo to get the thickness but not taste starchy.)
5. Gingerbread Cookies
I saw these cookies on the cover of a Good Housekeeping magazine. It's Martha Stewart's recipe and although it seemed like quite the process, I wanted to try it. I had never done gingerbread cookies before, and they turned out WONDERFULLY! Click here to see my success.
3 1/2 cups all-purpose flour, plus additional for dusting
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
1 1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup unsalted butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 Tbsp. plus 1 tsp. grated, peeled fresh ginger
1 large egg
1/4 cup unsulfured molasses
In large bowl, with wire whisk, mix first 7 ingredients; set aside.
In a large bowl, with mixer on low speed, beat butter, sugars, and fresh ginger until combined. Increased speed to medium; beat until light and fluffy, 2-3 minutes, occasionally scraping bowl with rubber spatula. Beat in egg and molasses until blended. With mixer on low speed, gradually add flour mixture, beating until just incorporated. Transfer dough to clean work surface. Divide dough in half, and flatten each half into a disk; wrap disks in plastic wrap. Refrigerate at least 1 hour or overnight.
Arrange 2 racks in upper and lower thirds of oven. Preheat to 350. Line 2 large cookie sheets with parchment paper; set aside. (I didn't do this, I have no idea what parchment paper does.) Remove dough from refrigerator, and let stand until slightly softened. (this will help keep dough from cracking when rolled.)
(This whole next section, I skipped. At this point, I just rolled it out and cut out my cookies, put them on pans and baked them - and they turned out fine. So for me, this step wasn't necessary. It seemed more for ease rolling/cutting, but it all went fine for me, so you be the judge.)
On large piece of parchment paper lightly dusted with flour, with floured rolling pin, roll dough to about 1/4-in. thickness. To prevent sticking while rolling, occasionally run a large metal offset spatula under dough, and sprinkle with more flour. Place parchment paper and dough on another cookie sheet; freeze until very firm, about 15 minutes.
Remove dough from freezer; working quickly, with floured large cookie cutters, cut out desired shapes. (If dough begins to soften too much, return to freezer for a few minutes.) With wide metal spatula, transfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.
Bake cookies until crisp but not darkened, 12-15 minutes, rotating sheets between upper and lower racks halfway through baking. (I don't remember how long I baked them, but I'm pretty sure I didn't rotate the racks and I like soft cookies, not crisp, so I'm pretty sure I took them out before 15 minutes.) Transfer cookies, on parchment, to wire rack to cool completely. Decorate as desired with icing, if using. Store cookies in airtight container at room temperature for up to 5 days.
Martha had a fancy icing recipe that I tried, but I didn't like it, so I used canned frosting from the store. I actually preferred these cookies without any icing, but for bringing to a Christmas function, it's so much more fun to decorate! The decorating took a few hours, but it actually wasn't hard. My favorites were the snowflakes and they were so easy, just pipe on the frosting and dip in colored sugar! Simple is so cute!
6. Chocolate Chip Bundt Cake
This is another of my Grandma Wynia's recipes - so simple and yummy if you like a little chocolate!
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
4 eggs
3/4 cup water
3/4 cup oil
1 (4 oz.) bar German's sweet chocolate, grated
1 (6 oz.) pkg. semi-sweet chocolate chips
(I've never actually used the german chocolate, just added extra chips)
Combine cake mix, pudding, eggs, water, and oil. Beat well. Fold in chocolate. Pour into a well-greased bundt pan or a 10-in. tube pan. Bake and 350 for 50 minutes.
7. Apple Crisp
I found this recipe in a church cookbook, and it's so good! Actually, the first time I made it, someone (who I trust and respect very much and is a wonderful cook herself) commented how it was probably the best apple crisp she had ever had. WooHoo - go me! :) This recipe is written for an 8x8 inch pan, but when I've made it, I've doubled it and used a 9x13 pan. However, DO NOT double the salt, you can definitely taste it if you do that, use the written amount even if you double everything else.
3 cups sliced apples (imo, granny smith's are best, you add so much sugar, the tart apple is yummy.)
1 cup sugar
cinnamon to taste
Mix above ingredients, place in 8x8-inch buttered pan.
Crust: Mix following ingredients:
1/2 cup flour
1/2 cup brown sugar
1/2 cup oatmeal
1/2 tsp. baking soda
1/2 tsp. salt (if you double the recipe, do not double the salt, it's too much)
1/2 tsp. baking powder
1/3 cup butter or margarine
Sprinkle over apple mixture. Bake at 350 for 30-35 minutes.
(With a double recipe, I bake for about 45 minutes)
8. Peanut Butter Cookies
This is Nick's all-time favorite cookie. Okay, they might be mine as well, so yummy!
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter flavored Crisco
1 large egg
1 1/4 cup flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
granulated sugar
Heat oven to 375. Beat first 5 ingredients in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork dipped in sugar.
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
9. Caramel Pecan Dream Bars
This is one of our staples at the lake in the summer.
Base: 1 yellow cake mix
1/3 cup soft margarine
1 egg
Filling: 1 (14 oz) can sweetened condensed milk
1 egg
1 tsp. vanilla
1 cup chopped pecans
1/2 cup Heath Bits 'O Brickle
Combine base until crumbly. Press into greased 9x13. Beat condensed milk, egg, and vanilla.
Stir in pecans and brickle bits. Pour over base in pan.
Bake at 350 for 25-30 minutes.
Center may appear loose, it will set upon cooling.
10. Banana Bread
This is another recipe I came across in a church cookbook. It's so easy and yummy!
1 1/2 cups sugar
1 cup sour cream
1 tsp. baking soda
2 eggs
1/2 tsp. salt
2 cups flour
2 or 3 overripe bananas, mashed
Mix all the ingredients together well, and put in 2 bread pans. Bake at 350 for 40 minutes.
Bonus: Rhubarb Dessert
This is another from my childhood that I remember my mom making. This was one of my favorite summer-time desserts.
Mix together:
1 1/2 cups flour
3/4 cup butter
3 Tblsp sugar
pinch of salt
Put in 9x13 pan. Bake 13 minutes at 325 - no higher.
While baking, mix:
7 cups diced rhubarb
5 beaten egg yolks
3 cups sugar
6 Tbsp. flour
1 cup cream or evaporated milk
Mix well and cook in microwave. Add cornstarch if needed to thicken. Pour on crust and top with meringue.
Happy Baking!
