Let’s get together some time and compare notes. g’nite

Fer sur!. I’ve got an addy you must have provided lo those many moons that I’ll give a test drive soon.

Thank you!!!

and then Waccamaw is all like…I remember memory…..it was a lovely thing to have. *sniff*

I know all too well. I think we met here many moons ago. Let’s get together some time and compare notes. g’nite

Wanna plan on a meet-up one of these days?

edit – if I had anything approximating a memory left, I’d know somewhere along the line, we discussed that proximity b/c you’re on my list of NC pups. I remember memory…..it was a lovely thing to have. *sniff*

Crust –

1 cup flour
1/3 cup hot milk
2 oz. butter/oleo/shortening (1/2 stick)
1/4 teaspoon baking powder
Dash of salt (optional)
One egg (for later)

Measure out flour in medium-sized bowl, then stir in baking powder and salt. Heat milk in microwave, then slice butter into small bits and add to hot milk, stirring until melted. Slowly pour milk mixture into flour mixture, stirring as you go. When all is mixed and there are no dry spots, poke at it with your spatula for a bit, then wrap up in wax paper and put in the fridge for two hours.

Filling:

– Rhubarb (six to ten stalks)
– Sugar or Splenda (varying amounts)
– Orange or lemon juice
– Dash of vanilla (optional)

While that’s in the fridge, take six to ten rhubarb stalks (depending on size), wash well, chop off the roots and any leafy parts (the leaves are toxic!), and then chop into one-inch segments. Put into saucepan with 1/8 cup confectioners’ sugar and 1/8 cup Splenda/Sugar mix (or 1/4 cup sugar and two tablespoons cornstarch), add a splash of orange or lemon juice, and vanilla (especially if you use Splenda) and put on low heat, covered, for about fifteen minutes, stirring once every five minutes, until the rhubarb is broken down and its liquids are released. Set aside. Go crack that egg and beat it up, with about a teaspoon of water.

When crust is ready, form into twelve one-inch chunks and roll out with rolling pin (or use pasta machine), liberally flouring as you go, until you have twelve five-inch discs. Spoon about a heaping tablespoon’s worth of rhubarb filling in the middle of each disc, then brush halfway along the inner edge with egg wash and seal. Use fork to crimp on the outside. When discs have all been filled and sealed, wash with rest of egg so crust browns nicely, put in a 450F oven for ten to fifteen minutes, and enjoy.

That isn’t by some huge coinkidink [sic] Weaverville, NC, is it?