Desserts, Chapter 1

DESSERTS

ANGEL FOOD CAKE

Angel Food Cake Mix

1 Pint Heavy Whipping Cream

Powdered Sugar to Taste

1 Can Crushed Pineapple (strained)

Fresh or Frozen Strawberries (or any berries of choice, Mango is yummy too!!)

Directions:

Prepare Angel Food Cake as directed

(Don’t forget to cook in a cake pan that has a hole in the middle and prop cake upside-down on a bottle to cool completely before removing)

Whip cream until stiff

Add Powdered Sugar to Taste

Fold in Crushed Pineapple (strained)

Serve Berries on the side (add a pinch of sugar if berries are not very sweet)

AUDREY’S CUSTARD

Scald, do NOT boil:

1 1/2 cups milk

add 3/4 cups sugar

1/8 teaspoon salt

Pour slowly over:

2 or 3 egg yolks

Beat well.  Stir and cook until thick.  Do NOT boil, chill.  Add 2 tablespoons Vanilla and whip until stiff, 1 cup heavy whipping cream, add 1 cup crushed fruit.  Fold into custard and refrigerate (can put in freezer for a few minutes too) until set.

AUDREY’S ZUCCHINI BREAD

3 Eggs

1 cup Vegetable Oil

2 cups packed brown sugar

2 cups raw, grated Zucchini

1 teaspoon salt

1 teaspoon soda

1 tablespoon vanilla

1 cup chopped nuts

Directions:

Beat egg.  Add oil, sugar and zucchini, mix well.  Stir in flour, salt and baking soda (combined).  Fold in vanilla and nuts.  Pour into greased and floured pans.  Bake at 350 for 1 hour or more.

BANANA BREAD

1/3 cups shortening

1/2 cup sugar

2 eggs

1 3/4 cups all-purpose flour

1 teaspoon powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cups mashed ripe banana

1/2 cup chopped walnuts

1 tablespoon vanilla

Directions:

Cream together shortening and sugar.  Add eggs and beat well.  Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition, stir in nuts.  Pour into well-greased loaf pan.  Bake in 350 degree oven 40-45 minutes or until done.  Remove from pan, cool on rack.  Bonnie’s Serving suggestion:  Serve warm with cream cheese spread between two thin slices.

BANANA CREAM PIE

1 Pie crust cooked and cooled (make your own or buy a Pillsbury or the likes)

1 Box Vanilla Pudding mix

1 Box Banana Pudding mix

2-4 Cups of Milk (depends on pudding box size)

2-3 Ripe Bananas

1/2 Stick Butter

1/2 cup Brown Sugar

1 tablespoon Vanilla Extract

Pint of Heavy Whipping Cream

Powdered Sugar to Taste

Nilla Wafers (as Garnish)

Directions:

Prepare pie crust and cool completely.  Prepare puddings together as directed, then whisk in butter, brown sugar, and vanilla, cool in pot, stirring every so often to avoid skin forming.  Slice bananas and make a layer put on pie crust, add pudding and cool completely.  Whip cream until stiff.  Add Powdered Sugar to Taste and top with high pile of whipping cream just before serving. 

BLUEBERRY SWIRL PIE

Crust:

1/2 cup butter

3/4 cup flour

1/2 cup rolled oats

1/2 cup chopped walnuts

2 tablespoons sugar

Crust directions:

Melt butter, then add all other ingredients mixed together.  Stir until crumbly.  Pat into pie pan and bake 12-15 minutes in 400 oven.

Filling:

1 small package lemon Jell-O

1/2 cup water boiled add to Jell-O

1 can (20 oz.) blueberry pie filling

1 frozen package blueberries (or fresh)

1/2 cup to 1 cup sour cream

Filling directions:

Add filling to cooled pie shell and add 1/2 cup to 1 cup sour cream in chunks and swirl in .  Store in fridge to chill.

BRAN MUFFINS

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups bran (use cereal)

1 cup half and half or milk

1/3 cup oil

1 egg

1 tablespoon Vanilla

Directions:  Put cereal in 1/2 and 1/2 to soak and set aside.  Combine dry ingredients and mix egg, oil and Vanilla in separate bowl.  Combine all ingredients and bake in muffin tins at 350 for 20 minutes.

Addendum:  add blueberries or golden raisins to mix.

BRET HARTE’S CHEESECAKE

Graham Cracker Crust (make your own)

2 1/2 lbs. Cream cheese

1 cup sugar

1/4 cup vanilla

4-5 eggs beaten slightly

2 spoonfuls sour cream (optional)

Bake at 350 for 30-45 minutes till just wiggles in 10 inch spring form pan. 

Add top layer of 1 pint of sour cream, sugar and vanilla to taste.  Bake another 10 minutes.  Cool completely in refrigerator, before cutting or cake will cave in.  Addendum:  add layer of fudge or chocolate between top and bottom layers.  Note:  To make this very large cheesecake you will need a big good nonstick spring form pan (the one where the sides fasten and the bottom comes out).  To make crust, crush graham crackers and mix with small handful of sugar and 1 stick of melted butter and press firmly into the bottom of the spring form pan.

BUTTERFINGER PIE

Graham Crackers (two packets)

Small handful of Sugar

1/2 stick of Butter

1 box vanilla ice cream

4 Butterfinger bars

1 Tablespoon Vanilla Extract

Heavy Whipping Cream

Powdered Sugar

Directions:

Prepare graham cracker crust and cool completely.  To make crust, crush graham crackers and mix with small handful of sugar and melted butter and press firmly into pie plate or spring form pan if making a big one.  Smash Butterfinger bars (set a few teaspoons aside for garnish).  Mix smashed bars in Vanilla Ice Cream with Vanilla extract.  You can beat it with electric mixer to even consistency.  This must be done quickly before the ice cream begins to melt.  Immediately put mixture on top of Graham cracker crust.  Put pie in freezer immediately.  Whip cream and add powdered sugar to taste.  Put whipped cream on top of pie, sprinkle with any leftover Butterfinger crumbles and return to freezer for at least 8 hours.  Serve frozen.

CALIFORNIA GOLD BARS

2/3 cup brown sugar

1 cup butter

1 egg

1 teaspoon vanilla

1 3/4 cup flour

1 cup walnuts (or other nut of choice)

3/4 cup apricot jam

1/4 cup chopped dried apricots (optional)

Pinch of salt

Directions:

Preheat oven to 325.  Beat together the sugar, butter, egg and vanilla.  Stir in flour and nuts, the batter is fairly thick. Spread half of the batter in a 9 inch square glass casserole dish, or deep pie dish. Then spread on the jam, and then the rest of the batter. Bake at 325 degrees for 45-50 minutes.  Let cool a bit before cutting and store in an airtight container.

CARAMEL CORN

1/2 cup butter

1 cup of molasses

1/2 cup brown sugar

6 cups popped Popcorn

Directions:

Mix together butter, molasses and brown sugar in sauce pan, boil for 5 minutes.  Pour over popcorn on a large cookie sheet.  Mix it up and bake it at 300-320 for 15-20 minutes, stirring every 5 minutes.

CHERRY CHEESE DESSERT

1 lb. Cream cheese

2 tablespoons cream

1 cup powdered sugar

2 teaspoons vanilla

Beat together, when creamy fold in:

1 cup sour cream

1 pint whipped cream, whipped

Pour in dessert dishes or 8 x  8 pan

Cherry topping:

Cook until thick and clear:

2 1 lb. 4 oz can cherries

1 cup sugar

1/4 cup corn starch

1/2 cup cherry juice

1 teaspoon almond extract (optional)

Top cream cheese mixture and chill.

CHERYL’S STRAWBERRY JELLO SALAD

2 Small Packages strawberry Jell-O

1 Small Package lemon Jell-O

3 cups hot water

2 Packages frozen or fresh strawberries (let soften)  - let soften – no sugar needed

1 very small Can crushed pineapple (do not need to drain)

1 Pint sour cream

Directions:

Prepare Jell-O with hot water, dissolve thoroughly.  Add strawberries, pineapple (juice and all) mix well and pour 1/2 Jell-O mixture into oblong casserole baking dish (13 x 9) and refrigerate until set (leave remaining Jell-O near the stove top stirring occasionally to prevent a skin forming), remove from fridge spread whole pint of sour cream evenly (as best you can).  Add remaining Jell-O mixture and chill till set.

***Addendum:  a small package of cream cheese and one dab of sugar mixed with sour cream if you like***

CHOCOLATE CHIP COOKIES

See package of Toll-House Chips

Directions:

Follow recipe on bag of chocolate chips except use equal amounts of butter and shortening.  Add bits of walnuts or nuts of choice and cool on rack till crispy!

CHOCOLATE CREAM PIE

1 Pie crust cooked and cooled (make your own or buy a Pillsbury or the likes)

2 boxes of chocolate pudding

2-4 cups of milk (depends on pudding box size)

1/2 stick of butter

1/2 bag of chocolate chips

1 tablespoon Vanilla Extract

1 pint heavy whipping cream

Powdered sugar to taste

Directions:

Prepare pie crust and cool completely.  Prepare chocolate pudding as directed, then whisk in butter, chocolate chips and vanilla, cool in pot, stirring every so often to avoid skin forming.  Fill piecrust with pudding and chill completely.  Whip cream until stiff.  Add Powdered Sugar to Taste and top with high pile of whipping cream just before serving.  Garnish with shaved chocolate bar if you are feeling festive

14 CARAT CAKE

2 cup flour

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. Salt

2 tsp. Cinnamon

2 cups sugar

1 1/2  cups oil

4 eggs

3 cups grated carrot

2 tsp. Vanilla

1 lg. can crushed pineapple (drained)

2 cups chopped walnuts

Frosting:

1 stick butter   (cold)

1   8oz. Philly cheese   (cold)

1 box powdered sugar

1 tsp. Vanilla

Directions:

Preheat oven to 350.  Mix:  2 cup flour. 

2 tsp. baking powder, 1 tsp. baking soda 

1 tsp. Salt, 2 tsp. Cinnamon

2 cups sugar

1 1/2 cups oil

4 eggs

Add:    3 cups grated carrot

2 tsp. Vanilla

1 lg. can crushed pineapple (strained)

2 cups chopped walnuts

Bake:     350 degrees for 50-60 min.

Frosting:1 stick butter   (cold)

1   8oz. Philly cheese   (cold)

1 box powdered sugar beat together

Add 1 tsp. Vanilla

Frost COOLED cake and refrigerate.

DOUGHNUTS

Rolls of refrigerated biscuits

Powdered sugar

1/2 and 1/2 or milk

Dash of salt

Directions:

Open rolls of refrigerated biscuits (i.e. Pillsbury or other brand)  Cut out “holes” with a film canister, baby bottle or champagne glass rim or other, set holes aside.  Prepare icing, 1 cup powdered sugar and a splash of milk or cream, dash of salt.  Heat icing till boiling in saucepan while whisking, set aside.  Fry doughnuts in hot oil, turning once.  Be sure oil is right temperature so doughnuts get cooked all the way through but not burned.  Immediately dip hot doughnuts into icing and put on a glass plate.  Serve immediately.

FRUIT PIZZA

Crust Ingredients:

3/4 cup   butter

1/3 cup powdered sugar

1 and 1/2 cups flour

Crust Directions:

Combine and cream butter and sugar and add flour slowly.  Mix into dough with electric mixer.  Pat into non-stick pizza pan.  Bake at 350 degrees  (12-15 minutes or until golden brown), Cool completely

Glaze Ingredients:

2 Tablespoon corn starch

1 cup fruit juice (pineapple works best)
1/4 cup granulated sugar

1 teaspoon lemon juice

Glaze Directions:

Cook on stovetop until a

little thicker than egg whites, Cool

Spread Ingredients:

8 oz. cream cheese

1/2 cup granulated sugar

1 teaspoon vanilla

Spread Directions:  Beat until creamy

Spread on cooled crust.  Arrange assorted fruit on spread  (make a mandala of baby mandarin oranges, pineapple, blueberries, raspberries, strawberries, etc.) Cover with glaze. Chill and serve in triangle pizza slices.

GERMAN CHOCOLATE CAKE

1 pkg BAKERS German Sweet Chocolate

3/4 cup (1-1/2 sticks) butter or margarine

1-1/2 cups sugar

3 eggs

1 tsp. vanilla

2 cups flour, divided

1 tsp. baking soda

1/4 tsp. salt

1 cup buttermilk

Coconut pecan frosting

PREHEAT oven to 350°F. Melt chocolate and butter in double boiler or microwave on HIGH for 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, 1 at a time, beating on low speed of electric mixer after each addition until well blended. Add vanilla; mix well. Add 1/2 cup of the flour, the baking soda and salt; mix well. Add remaining 1-1/2 cups flour alternately with buttermilk, beating until well blended after each addition. POUR into 2 or 3 round greased cake pans.  BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Frost with Coconut-Pecan Filling and Frosting:

1 can (12 oz.) evaporated milk

1-1/2 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

4 egg yolks, slightly beaten

1-1/2 tsp. vanilla

1 pkg. (7 oz.) Angel flaked Coconut (about 2-2/3 cups)

1 1/2 cups chopped Pecans

MIX milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.  ADD coconut and pecans; mix well. Cool to room temperature and desired spreading consistency. Makes enough to fill and frost top of 3-layer cake or tops of 2 (13x9-inch) cakes or 36 cupcakes.

HAYSTACKS

1 Large can Chow Mien Noodles

1 Bag of Chocolate Chips

Directions:

Melt chocolate in Microwave or Double Boiler (Pan over a pan of boiling water)

Add chow mien noodles and scoop mixture with teaspoon onto wax paper making little “Haystacks”.  Let chill in refrigerator at least 2-4 hours.  Your family will love these!

**Variation is to make them using toasted coconut instead of chow mien noodles.  You can also choose the chocolate you make these with if you wanted dark chocolate, milk chocolate or even white chocolate!

HOLIDAY PUNCH

Make cherry Kool-aid with sugar

1 Liter 7-UP

1/2  Large Can Pineapple Juice

1 Jar Maraschino Cherries with Juice

Ice

Directions:

Pour all ingredients into a punch bowl and add ice.  You may double this recipe depending on how big your punch bowl is.  This punch is a true Hunt family holiday tradition.

HOMEMADE GRANOLA

Sliced or chopped almonds (toasted)

Sliced or chopped cashews (toasted)

Shredded coconut (toasted)

Wheat germ (toasted)

Oatmeal (toasted)

Vegetable oil

Honey

Cinnamon (optional)

Any other ingredients you like to add!  Toast all dry ingredients, toss with vegetable oil, coat with honey and cool completely until crunchy

HUCKLEBERRY JAM

8 Cups Huckleberries

Sugar (use less than jam recipe calls for)

Water

Gelatin

Directions:

Oh boy this is the hardest one, very hard to replicate unless you have a zillion Huckleberries, but if you do……Keep Huckleberries whole, don’t mash up.  Use much less sugar than most jam recipes call for.  Sterilize in Mason Jars, give one (or two) to a friend for good luck!

MACAROONS

1 Bag Shredded Coconut

1/2 to 2/3 Can Sweetened Condensed Milk

1/2  Bag Chocolate Chips

1/2 cup walnuts, chopped

Directions: 

Mix all ingredients together gently so mixture stays fluffy and put tablespoon size balls on greased cookie sheet.  Bake at 350 for 10-15 minutes until golden brown.  Remove with metal spatula and put on rack to cool immediately.

MAGIC LEMON MERINGUE PIE

Filling:

1 crumb or baked pastry shell

1 can sweetened condensed milk

1/2 cup lemon juice

1 teaspoon lemon peel

2 fresh egg yolks

Filling Directions:

In a medium sized mixing bowl blend together milk, lemon juice, lemon peel and yolks until thickened.   Pour into pie shell.

Meringue:

2 fresh egg whites (at room temperature)

1/4 teaspoon cream of tartar

1/2 cup sugar

Meringue Directions:

In a small mixing bowl whip whites with cream of tartar until they hold a soft peak.  Gradually whip in sugar, continue to whip just until whites hold firm peaks.  Pile onto pie filling and seal to edge of shell.  Bake in 325 oven until top is golden brown, about 15 minutes.  Cool.

MARTI’S CHOCOLATELY BUNDT CAKE

Chocolate cake mix with pudding

1 Cup Sour cream

4 Eggs

1/2 cup vegetable oil

1 package INSTANT chocolate pudding

1/2 cup warm water

1/2 cup coffee flavored liquor

1 bag chocolate chips

Directions:

Preheat oven to 350.  Combine chocolate cake mix with pudding, add 1 cup sour cream, 4 eggs, 1/2 cup oil, 1 package instant chocolate pudding and 1/2 cup warm water and 1/2 cup coffee flavored liquor.  Combine and stir, beat 3 minutes at medium speed and lastly stir in chocolate chips. Grease and flour bundt pan and bake at 350 for 45-55 minutes, let cool and remove from pan, wrap in saran wrap and freeze overnight.  Sprinkle with powdered sugar (optional) and slice when frozen.

MICKI’S MARBLED BROWNIES

Brownie mix:

1 package of Duncan Hines Brownies [13x9] family size or your favorite brownie recipe or other package brownie mix

2 Tablespoons instant coffee

Cream cheese mix

1 -8oz package of cream cheese

1/3 cup sugar

1 egg

3/4 tsp vanilla

Directions:

Make brownies according to pkg. using only 2 eggs.  Cream together this mix. Place 1/2 of brownie mix in bottom of buttered Pyrex dish [13x9] pour and/or spread cream cheese mix over brownies and spoon blobs of remaining brownie mix over this. Take a knife and draw it through this mixture to marble it.  Bake at 350 degrees for 45 minutes.  Cool. Ice with following icing or any you may like.

Icing [this is approximate only]

1/4 cup butter

1 to 2 oz cream cheese

2 Tablespoons cocoa

2 Tablespoons instant coffee

1/2 tsp vanilla

1 or 2 Tablespoons cream

Powdered sugar probably a cup or more

MONICA’S RUM CAKE

1 package yellow cake mix

1 package instant vanilla pudding

1/4 cup oil

1/4 cup butter

1/2 cup light rum

4 eggs

Glaze:  1 stick butter, 1/2 cup water, 1 cup sugar, 1/4 cup rum

Directions:

Use greased bundt pan.  Beat and bake at 350 for 50 minutes.  Glaze immediately with 1 stick of butter 1/2 cup water, 1 cup sugar (boil rapidly 1 minute add 1/4 cup of rum.  Spoon over hot cake (in pan) then invert, sprinkle with powdered sugar to serve.

Addendum:  To make this into lemon, in cake:  use lemon pudding instead of vanilla and lemon juice instead of rum. And in glaze:  use 1/2 cup lemon juice.

NUT CRUNCH

1 cup sugar

1 cup butter

3 tablespoons water

1 1/2 cups nutmeats (almonds are good)

1/2 lb. Semisweet chocolate

Directions:

Silver large, dense nuts like almonds or brazil nuts.  Other  types of nuts can be left whole.  You may add them at once the mixture, if you like a roasted quality in the nut.  If not, spread them on a buttered slab or cookie sheet and pour the syrup over them after cooking.  Heat in a large, heavy skillet, butter, sugar and water.  Cook rapidly and stir constantly about 10 minutes or until the mixture reaches the hard-crack stage, 300 degrees.  Add:  1 to 1 1/2 nutmeats.  Turn the candy quickly onto the buttered slab.  Form in a shape about a 1 foot square.  When almost cool brush with:  1/2 lb. Melted semisweet chocolate.  Before the chocolate hardens, dust with 1/2 cup finely chopped nuts.  Break into pieces when cold.  Makes about 2 pounds.

PECAN PIE

3 or 4 eggs, slightly beaten

1 cup Karo corn syrup

1/4 cup brown sugar

1/4 cup butter (softened)

1 tablespoon flour

2 teaspoons vanilla

1 1/2 cups pecan halves

1 unbaked 9-inch pie shell

Directions:

Beat eggs, then add corn syrup and 1/4 cup brown sugar,  beat in butter, flour, vanilla (not too much).  Put pecans in crust and pour liquid over it.  Bake at 350 for 35-40 minutes (cook on bottom shelf of oven) or until knife inserted halfway between center and edge comes out clean. Cool before serving.

PECAN SANDIES

1 cup butter

1/3 cup granulated sugar

1 teaspoon vanilla

2 1/4 cups all-purpose flour

1 cup finely chopped or ground pecans

1 cup sifted powdered sugar

Directions:

Beat butter and add sugar, scraping sides of bowl.  Beat in tablespoons water and vanilla.  Beat in as much as flour as you can.  Stir in remaining flour and pecans.  Shape into balls and put on ungreased cookie sheet.  Bake at 325 for 20 minutes or till bottoms are lightly browned.  Transfer to a rack to cool and douce with powdered sugar.

PIE CRUST (one)

1 1/2 cups flour

1/2 cup Crisco

1/2 teaspoon salt

1 tablespoon cold butter

Mix and together ingredients stir with fork until it clings together.  Add 4-6 tablespoons of ice water.  (can add a little milk or heavy whipping cream, 1 tablespoon)

PIE CRUST (two)

Makes two

2 1/4 cup flour

1/2 teaspoon salt

3/4 cup vegetable shortening

6-7 tablespoons ice cold water

Directions:

Cream shortening into flour and salt and slowly add water by the tablespoon to form dough (the less handling, the tender the crust).  Roll out and use pie plate to cut circular crust.

PIE CRUSTIES

Extra pie dough

Butter

Cinnamon and Sugar

Directions:

Cut extra rolled pie crust into rectangles, spread with butter and sprinkle with cinnamon and sugar mixture.  Bake at 375 10 minutes or until crispy.

PUMPKIN PIE

1 cup white sugar

1 cup brown sugar

1 teaspoon salt

2 Tablespoons flour

3 teaspoons pumpkin pie spice

5 teaspoons cinnamon

1 1/2 teaspoons nutmeg

dash of cloves

4 tablespoons melted butter

1 can evaporated milk

1/2 cup milk or half and half

16 oz can of pumpkin

6 eggs (beaten separately)

Directions:

Mix all of above together, then add 6 eggs (beaten separately) and then add together.  Put in 2 pie crusts, bake at 450 for 15 minutes, reduce oven to 350 and bake another 40-45 minutes until set.  Makes two pies.

SEES FUDGE

1 1/2 bags chocolate chips

1/2 lb. mini marshmallows

1 tablespoon vanilla

2 cups nuts, chopped

2 sticks butter

4 1/2 cups sugar

1 can evaporated milk

Directions:

Boil sugar and milk, stir and cook 12 minutes.  Lower flame, mix other ingredients.  Put in large casserole dishes and cool, cut into squares.  Store in refrigerator.

SNICKERDOODLES

One of Mom’s favorites cookies!

1 cup butter

1 1/2 cups sugar

3 eggs

2 1/2  cups flour

1/4 teaspoon salt

1 teaspoon baking soda

2 teaspoons cream of tartar

Cinnamon and sugar mixture

Directions:

Cream butter and sugar together, add 3 eggs.  Mix all dry ingredients together and add slowly to wet mixture.  Mix and form balls, roll balls in cinnamon and sugar, (handling the dough as little as possible.) Bake at 350 for 12 minutes.

STRAWBERRY PIE (Old-Fashioned)

Prebaked crust (bottom only)

6 cups fresh strawberries

2/3 cups sugar

1 heaping tablespoon Cornstarch

Directions:

Use potato masher to chop 1 basket of strawberries in a pan, add 2/3 cup sugar (if not very sweet, less sugar if they are).  Cook on stove until thick.  Add 1 heaping tablespoon cornstarch in beginning.  Taste it, should be sweet syrup.  Add 2 Tablespoons butter and stir.  Pour over fresh berries in pie in layers.  Serve with whipped cream on top.

STRAWBERRY RHUBARB PIE

Two pie crusts (make your own or by pre made,  uncooked kinds)

Put 1 in pie pan and sprinkle with 6 crumbled Ritz crackers in bottom.  Mix 3-4 cups chopped Rhubarb, 1 box strawberries (2 cups) and set aside.  Mix 1 1/4 cups sugar with 1/2 cup flour, 1/8 teaspoon salt, 1/2 teaspoon Vanilla.  Toss flour/sugar mixture with Rhubarb and strawberries.  1/2 stick of butter gets dotted over filling, then put on top crust.  Bake for 1 hour (Bake at 400 for 15 minutes, then reduce oven to 350 bake for 45 minutes.)