Food goodness

Adapted from: PBS Parents With a store-bought crust (I like TJ's), this comes together really quickly.  The original recipe called for salt in the fruit mixture (with the sugar and flour).  I tried that the first time I made this (last week) and I really didn't like it.  I still had some rhubarb from the farm share and the second pie crust from the package, so I decided to try again without the salt, and I like it so much better without the salt.  I used the graham crackers with the sugar on top (maybe they're cinnamon-sugar?) from Trader Joe's, and it was really good.  The graham crackers on the bottom help absorb any liquid that comes out of the fruit, keeping the crust crisp and adding an interesting flavor you wouldn't necessarily expect.  Obviously we liked this recipe, as this is the second batch in 2 weeks.  Ingredients 1/3 cup sugar 2 tablespoons all-purpose flour 1/8 teaspoon allspice 3 cups strawberries, stems removed and...

Ok, so this was almost the second epic cooking fail of the weekend, but I think I salvaged it. I don't usually post my cooking fails here, but this one actually tastes really good, even if it is not the most beautiful creation. What happened to me: I took the cake out after 60 minutes and the toothpick test told me it was still undercooked in the center. I put it back in for another 15 minutes, and when I took it out again the toothpick came out clean and it was firm to the touch. I let it cool in the pan for 10 minutes, and when I flipped it out onto a cooling rack, it split open and oozed its liquid center all over the place. Luckily I had the cooling rack over a cutting board, so I just scraped everything into a pie plate and put it back in the oven. In this format it was more spread out - less height meant it cooked more evenly, and then I just broke it up into pieces. I don't know what I would do differently next time - maybe even make it in a pie plate from the begi...

When I saw this rhubarb-raspberry betty recipe, I decided I needed it immediately and I would buy rhubarb at the grocery store that afternoon (and hooray for Wegman's for selling locally grown rhubarb!). But by the time I was ready to make it the next day, J. had eaten the stale-ish leftover bread and I was out of luck... ... so I made Kate's rhubarb crumble instead, and it was probably even better. I loved that it had no measurements -- that always makes me feel like a "real" cook -- and it was insanely delicious. This further proves my theory that I never need to find new recipes again because Food Goodness has reached critical mass and everything I need is here. The end!