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Dr. Gunz’s Cure-All Rhubarb Custard Pie

The original resident of this historical 100-plus year-old home, Dr. Gunz, was a firm believer in the homeopathic remedy of baking with love. This pie has been known to cure everything from scraped knees to broken hearts. To enhance the healing properties of this pie, use rhubarb freshly harvested from your backyard garden.

  • 2 9″ pastry shells, unbaked
  • 1-3/4 cup sugar
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 6 cups rhubarb, cut into 1/4″ slices or 6 cups frozen rhubarb, thawed
  • 2 Tablespoons butter

Baking Time: 15 minutes at 425 degrees plus 45-60 minutes at 350 degrees.

Preheat oven to 425 degrees. Wash and slice rhubarb. Fit pastry shell into 9″ pie plate.

In a large mixing bowl, combine flour, salt, eggs and sugar. Stir in rhubarb slices and mix well. Pour into unbaked pastry shell. Dot the top with butter. Cover with remaining pastry shell and crimp edges together with fingers. Cut slits into top crust (in a decorative pattern, if you wish).

Bake for 15 minutes, then turn heat down to 350 degrees and bake an additional 45-60 minutes or until pie filling bubbles out of slits on top and rhubarb is very soft. If top crust browns too quickly, tent a piece of aluminum foil over top of pie and continue baking until done.

Cool at least 1 hour before serving. Store in refrigerator.

German Apple Pancakes

This recipe I have used for many years. It was originally from The Hilltop Inn in New Hampshire, published in a wonderful cookbook, “The American Country Inn and Bed & Breakfast Cookbook” by Kitty & Lucian Maynard.

  • 5 eggs
  • ½ cup flour
  • 1 tablespoon sugar or honey
  • ½ teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ¼ teaspoon grated nutmeg
  • ¾ cup sugar
  • ½ teaspoon cinnamon
  • ¼ cup butter, melted
  • 1⁄8 teaspoon grated nutmeg
  • 1 to 1 ½ Granny Smith apples (or other tart apples), peeled and thinly sliced

Blend until smooth the eggs, flour, honey, baking powder, salt and milk. Add the next 4 ingredients and blend well. Let the batter rest for at least 30 minutes at room temperature or overnight in the refrigerator.

Combine the sugar, cinnamon, and nutmeg. Use an ovenproof skillet or a glass tart pan. Brush melted butter evenly over the bottom and sides of the pan. Sprinkle ¼ cup of the sugar, cinnamon, nutmeg mixture over the butter in the pan. Layer the apple slices evenly and sprinkle with the remaining sugar mixture. Microwave about a minute or a little longer, until the mixture bubbles. Pour batter over the apples. Bake in a 425 degree oven for 15 minutes. Lower the heat to 350 degrees and bake about 10 minutes more, until the top is puffy and golden brown. Cut into wedges and serve immediately with heated maple syrup, or the way I especially like to serve it is with homemade Wild Plum Syrup. Serves 4.

Havarti Eggs with Dill

Spray small ramekins with pan spray.  On bottom of ramekins pour 2 Tbsp. cream and 1 tsp. butter.

Break 1 egg into ramekin. Crumble Havarti  cheese over top of eggs (about 2 Tbsp.).
Sprinkle with dill weed. Bake uncovered in 350 degree oven for about  20 to 25 minutes, until egg is set and  the top is bubbly and a little brown.

Brazil Buns

  • 1 egg, room temperature
  • 1/3 Cup Olive Oil
  • 2/3 Cup Milk, room temperature
  • 1 tsp. salt
  • 1 1/2 cup Tapioca starch/flour
  • 1/2 cup shaved parmesan cheese

Preheat oven to 425 degrees. Blend egg, olive oil, milk and salt in a blender. Add tapioca starch. Blend well. Pulse in shaved parmesan cheese (a few times).

Grease 1 mini popover pan or 2 mini muffin pans extremely well. Bake for 17 to 19 minutes, until bottom of buns are starting to be golden brown.

Serve immediately!