Being a housewife takes patience, concentration, and organization. It's easy to become overwhelmed or fatigued.Your family comes home and messes up what you just cleaned.Here are some tips to keep from burning out.Let's be honest: there are times when you're just not feeling it. Don't worry: we're all tempted to fake it sometimes. A little organization, housecleaning, tips, shortcuts and hints to help her save time and we can have that wonderful little Suzy come out in each and every one of us.
Saturday, May 28, 2011
CREAMY RHUBARB CUSTARD PIE
Rhubarb Custard Pie
Yield: 8 servings.
1 pie crust (top and bottom) 3 eggs 3 Tbsp. milk 1 3/4 C. sugar 4 Tbsp. flour 1/4 tsp. cinnamon 3/4 teaspoon freshly grated nutmeg 1 tsp. vanilla 2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups) 2 Tbsp. butter Milk Sugar
Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended. Stir in rhubarb. Roll out half the pastry to fit a 9-inch pie plate. Spoon in filling; dab with butter. Roll out remaining pastry; cut in 1/2 inch strips. Weave strips over filling for lattice top. Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar.
Bake at 400 degrees for 45 minutes or until pastry is golden brown.