Strawberry Rhubarb Pie

“Who wants to take on care of the rhubarb patch?” This question went out a few days ago to the sisterhood from the sister in charge of our vegetable gardens. Before the day was over the question had been answered, the patch had been watered, and the fertilizing process begun.
We love our rhubarb patch. We love to watch it come into fruition producing its rich beautiful leaves and stems. We love to see it harvested and prepared for the many different ways we use it.

For this year’s Easter dinner various sisters volunteered to make a variety of very special desserts. There were several decadent chocolate wonders. There were tortes and trifles piled high with tantalizing toppings. There were brand new gourmet creations anyone of which could have taken a prize, and then there were a number of humble pies. So…which dessert do you think was most requested? You’re absolutely right. It was our old-fashioned, flavorful strawberry rhubarb pie. Unfortunately, some had to go without!

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Strawberry Rhubarb Pie
SERVINGS
8 people
CHANGE SERVING SIZE
people
COOK TIME
45-50mins
PREP TIME
30mins
READY IN
1 hr20 mins

Ingredients

Instructions

  1. Preheat oven to 425° Fahrenheit.
  2. For the pie crust: Combine the salt and flour together. Cut the shortening into the flour mixture using a pastry cutter until it is about pea-size pieces.
  3. Add the water to the flour a little at a time using a fork to lightly mix it. Continue to add the water until the dough just comes together – don’t over work the dough or it will become tough.
  4. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes. Once it is ready divide the dough in half and roll out the bottom crust and place in a pie dish.
  5. Combine the rhubarb, strawberries, sugar, flour, and salt. Turn into the unbaked pie shell.
  6. Roll out the top crust and place over the filling. Crimp to seal edges and make a few slits along the top. Brush with egg white wash and garnish with large granule sugar.
  7. Bake at 425 degrees Fahrenheit for 15 minutes. Decrease temperature to 375 degrees Fahrenheit and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.

Note: Rhubarb is tart. The strawberries provide sweetness but, depending on your taste, you might want to add more sugar.

Luscious Lemon Rolls

Spring is in the air, Eastertide is here and we are back with one of our newest, most favorite offerings for the season from our Monastic Bakeshop: Luscious Lemon Rolls. With that tangy, dreamy sweetness in every bite, you’ll think you have just tasted a bit of heaven. As we prepared our home for Easter morning, we also prepared these for our bakeshop and Convent. We had some help from the children in the community, too! We hope you enjoy making and eating them as much as we did!

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Luscious Lemon Rolls
SERVINGS
18-24rolls
CHANGE SERVING SIZE
rolls
COOK TIME
25mins
PREP TIME
2hrs
READY IN
2 1/2hrs

Ingredients

Instructions

  1. To make dough, boil water and remove from heat. Add the butter, Crisco and stir until melted. Add sugar and salt and cool to lukewarm.
  2. In a large mixer with a dough hook, put the 1 cup very warm water and sprinkle the yeast over. Stir to dissolve. Add the butter-Crisco mixture to the yeast mixture. Add the eggs and mix.
  3. Cup by cup add the flour, stopping when the dough is just a wee bit sticky still to the touch. Set aside to a warm place to rise, covered with a towel, about 1 hr. or more.
  4. Meanwhile, make the filling. In a Cuisinart, grind together the sugar and candied lemon rind. Set aside w/ the softened butter.
  5. Make the frosting by whipping the butter first, add the powdered sugar slowly cup by cup alternately with the liquid and zest. Beat until creamy. Set aside until ready to frost.
To assemble:
  1. Divide the dough in half. Roll into two 12 x 8" rectangles. Spread with half the softened butter and then half the sugar/lemon mixture - spreading the filling right to the edges.
  2. Roll up jelly roll style, pinching the seam closed, and cut into 1" slices. Place rolls in generously buttered 8" round cake pans.
  3. Let rolls rise until doubled in size.
  4. Bake at 325 degrees for 20 min or until lightly browned and the center is cooked.
  5. Frost while still warm and eat immediately for the yummiest results!

Ginger Spice Cookies

My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.

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Ginger Spice Cookies
SERVINGS
402-3 inch cookies
CHANGE SERVING SIZE
2-3 inch cookies
COOK TIME
13-15minutes
PREP TIME
5-10minutes
READY IN
2-3minutes

Ingredients

Instructions

  1. Preheat oven to 350.
  2. Line baking sheets with parchment.
  3. Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
  4. Mix butter on medium-low speed until smooth, about 1 minute.
  5. Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
  6. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
  7. Lightly beat eggs and molasses together.
  8. Add to butter mixture and mix until blended.
  9. On low speed, add dry ingredients in three additions, mixing just until combined.
  10. Place reserved cup of sugar in a bowl.
  11. Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
  12. Bake cookies for 13-15 minutes, until cracked on top but still soft.
  13. Let stand 2 to 3 minutes, then transfer to cooling racks.