Pie and cookies

Rhubarb Custard Pie

Preheat oven to 400 degrees

Make pie crust for a 9 inch two crust pie

Beat slightly:

 3 Eggs

3 TBS milk

Mix and stir in:

2 Cups Sugar

1/4 Cup Flour (gf flour in my case)

1/4 tsp Nutmeg

1/4 tsp Cinnamon.

1 tsp Vanilla

Mix in:

4 Cups washed and chopped Rhubarb – smallish, 3/8-inch sized chunks

Pour into a pie shell, dot with 1 TBS of butter

Cover with the top pie crust and use a fork to vent the pie

Bake 50 – 60 minutes

Let cool and serve!

IMPORTANT!!! Since this pie is made with eggs, it is EXTREMELY IMPORTANT to refrigerate after the pie cools!!!

I had talked about how pie just grows wild in my yard, but I forgot to post the recipe. I grew up hating rhubarb pie, too sour and stringy. Rhubarb custard pie became my hands-down favorite after my older sister introduced me to this recipe.

A recipe that’s new to my house, but ridiculously simple and yummy, is for peanut butter cookies. I like peanut butter cookies better than I do snickerdoodles. 🙂 It goes like this;

1 cup peanut butter

1 cup sugar

1 egg

2 tsp vanilla

Mix, drop into little blobs on a cookie sheet, bake at 350 for ten minutes, a little longer if they are bigger blobs. Let cool…eat!

…What? I told you this wasn’t going to be all minis and gaming, I have to eat something while I’m moving little troops around. 🙂 Count yourself lucky, the alternative post would have been to write about how crappy a bunch of stuff has been lately but I decided I needed to write something more positive. Next time will be a game related post, promise.