Actually I like the Popeye cartoons, have a great night Honey Bunny.

Okay dear lady I hope you indeed had a grand night. Popeye cartoons were fun.

Tazz whats up budd? I just Randomely came across that Black Cherry rubarb recipie you gave me last year and am planing on makeing it. I have grown both Rubarb and Strawberry-Rubarb and was woundering which u thought would go best with the cherrys? Your insperation had me practice last night on two Strwberry, Strawberry-Rubarb pies one of which I toped with Orange sliced, slices lol they came out tastin Awsome! but of course not perfect I didnt use any thickner, Waht should I use for that? Pie in a bowl by Joe, LMAO.

Grand afternoon Joe;
In pies I like to use Cornstarch, Arrowroot, or Tapioca powder. They allow the color of the fruit to remain the same. I just made a cherry and strawberry Crisp. Everyone that sampled the crisp said they indeed like it very much. Of course they could of been just nice.

For a pie I would use 2 tbsp of cornstarch for a grand firm filling.
For a pie I would use 1 tbsp of arrowroot.
For a pie I would use 2 tbsp of tapioca powder.
For reheating the pie the arrowroot and the tapioca will not break down as much as the cornstarch would.

I may make a beery pie with all the fruits if you indeed like them all. I would use maybe a 1 to 2 tbsp of corn syrup or karo syrup. Along with some honey to bind the fruit favors together. Use maybe a addition of 1 more tbsp of cornstarch. Hope this does indeed help Joe.



This is my recipe for Cherry Strawberry Fruit Pie.
CHERRY BERRY PIE

1 #2 can pie cherries, drain and save juice
2 package of frozen strawberries, thaw and save juice
1 cup of pure cane sugar
1 tbsp of dark brown sugar
1 tbsp of karo syrup
1/4 tsp of allspice
1/4 tsp sea salt
2 tbsp of quick cooking tapioca
2 tbsp of cornstarch
1 tsp. lemon juice
4 pats of un-salted sweet butter

Combine sugars, salt, tapioca, and cornstarch; stir well in saucepan. Blend in karo syrup and fruit juices. Cook until thick and clear, stirring constantly (5 to 8 minutes).

Remove from heat and stir in drained fruit and lemon juice.

Pour into 9 inch pie shell. Place pats of butter on top of the filling.

If you wish to top the pie with a crust, use the lattice top, weaving two inch wide strips of pie dough.

Bake at 425 degrees for 25 to 30 minutes.

CHERRY AND RASPBERRY PIE

1 1/2 cup of pure cane sugar
3 tbsp of instant tapioca
1 tbsp of karo syrup
2 cups of red raspberries
2 cups of tart red cherries
1 tsp. fresh lemon juice
1 tbsp of lemon zest
Pinch of sea salt
Pastry for 2 crust pie

Combine sugar, tapioca, karo syrup, and dash of salt. Lightly crush the fruit.

Mix in fruits and lemon juice and lemon zest; let stand for 1 hour.

Spoon in pastry lined pie plate; dot with butter. Arrange top crust. Butter the top crust, sprinkle with sugar.

Bake 50 minutes at 400 degrees.

ISLAND BREAD


1 1/2 cup of all-purpose flour
1 cup of 3-minute brand quick oats
1/2 cup of pure cane sugar
1 tsp of baking powder
1 tsp of baking soda
1 tsp of ground cinnamon
1 tsp of ginger
1 tsp of allspice
1/2 tsp sea salt
1/2 cup of toasted flaked coconut
1/2 cup of toasted un-salted almonds, chopped
11/2 cup of mashed bananas
1 (8 oz.) can crushed pineapple, un-drained
1/4 cup of vegetable oil
2 eggs

In large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, ginger, allspice, sea salt; once these are sifted combine the oats.

In medium bowl, mix bananas, pineapple, oil and eggs; add all at once to oat mixture. Combine in the coconut, and the almonds.

Stir just until liquid is absorbed and mixture is thoroughly moistened (do not over-mix).

Pour into greased 9 x 5 x 3 inch loaf pan.

Bake at 350 degrees for 50 minutes. Cool in pan 5 minutes. Then remove from pan.

Let cool until warm to the touch. Poke shallow holes in the top of the bread with fork.

Pour or spoon the glaze over the top of the bread, and then cool completely.

GLAZE:

1/2 cup of powdered sugar
2 tbsp of un-salted sweet butter
2 tsp of vanilla extract
2 tsp of sweeten condensed milk

Mix together. Drizzle over the warm bread.

QUICK SWEET CINNAMON BREAD

2 cups of all-purpose flour
1 tbsp of baking powder
1 tsp of sea salt
2 tbsp of ground cinnamon
1 cup of pure cane sugar
2 tbsp of brown sugar

2 lg. eggs, beaten
1 cup of warm buttermilk
1/3 cup of vegetable oil
2 tbsp of vanilla extract

2 tbsp of pure cane sugar
1 tbsp of ground cinnamon
2 tsp of un-salted sweet butter, softened

Combine and sift the first 6 ingredients in a mixing bowl. Combine eggs and next 3 ingredients; combine with dry ingredients. Beat at medium speed with electric mixer 3 minutes.

Grease and flour the bottom of a 9 x 5 x 3 inch loaf pan. Pour half the batter in the loaf pan.

Combine 2 tablespoons sugar, cinnamon and butter in a small bowl until crumbly.

Spoon mixture evenly over batter, and then top with remaining batter. Gently swirl batter with a knife or the end of wooden spoon to create a marbling effect.

Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in center comes out clean.

Remove from pan and completely cool on wire rack.

PORTUGUESE SWEET BREAD

2 envelopes yeast
1/2 cup of warm water 105 to 110 degrees
3/4 cup of warm milk
4 eggs beaten
1 cup of pure cane sugar
1 tsp of sea salt
1/2 cup of un-salted sweet butter
1 tbsp of vanilla
7 cups of well sifted flour

Mix yeast, water and a pinch of sugar in a small bowl, and let stand until bubbly.

Put sugar, salt, milk and butter in a sauce pan. Heat until butter melts. Pour in large bowl and let cool until lukewarm.

Beat eggs in small bowl until frothy. Put eggs, yeast mixture, butter mixture and three cups of the flour in an extra big bowl and beat until smooth. Add remaining four cups of flour, one at a time mixing well between each.

Knead for 10 minutes. Place in buttered bowl, rolling dough so all is covered with the butter.

Cover with a damp cloth and let rise for 2-3 hours until dough has doubled or tripled.

Punch down and let stand 10 minutes. Divide in 2, put in greased floured pans. Let rise two hours.

Bake at 325 degrees for 55 minutes.

CUBAN BREAD

1-1/2 pkg. active dry yeast
1 tbsp of pure cane granulated sugar
2 cups of warm water (100-115°F)

1 tbsp of sea salt
1 tsp of baking soda
2 cups of all-purpose
3 cups of hard wheat flour, plus 1 c. if necessary
3 tbsp of yellow cornmeal for sprinkling on baking sheets

Egg White Wash:
1 tbsp of egg white, whisked with
1 tbsp of cold water

Combine yeast, sugar and warm water in a large bowl and allow to proof.

Combine salt, baking soda, flours; sift into a large glass bowl.
Then mix into yeast mixture one cup at a time, until the dough comes together in a "ball". Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary.

Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1-1/2 to 2 hours.

Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves. Sit the loaves on un-greased baking sheet sprinkled with cornmeal.

Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash.

Place in a COLD oven, on middle shelf.

Set temperature to 400°F, and bake the bread 35 minutes, or until it's well browned and sounds hollow when tapped on top. Remove from oven; remove from pan transfer to cooling rack. Lightly butter the top of the loaf.

JALAPENO CREAM CORN BREAD

1 1/2 cup of yellow corn bread mix
1 tsp of baking soda
1/3 cup of vegetable oil
1 tsp of pure cane sugar
1 lg. red onion, minced
1/4 cup of pickled jalapeno peppers, minced
1 1/4 cup of warm milk
2 eggs, beaten
1 cup of cream style corn
3/4 cup of pepper jack cheese, grated

Combine all ingredients. Pour into greased baking pan 11 x 7 x 1 1/2 inches.

Bake at 375 degrees for about 30 minutes.

CHILI CHEDDAR CORN BREAD MUFFINS

2 cups of yellow corn meal
1/2 cup of sifted all-purpose flour
1 tsp of baking powder
1/2 tsp of baking soda
1 tsp of pure cane sugar
1/2 tsp of cumin
1/2 tsp of chili powder
1 1/4 tsp of sea salt

2 1/2 cup of warm milk
2 eggs beaten
2 tsp. shortening, melted (or oil)
1 tsp. minced, dried onion
1 tbsp of diced green onion

1 cup of shredded extra sharp white Cheddar cheese
1 (8 3/4 oz.) can of diced green chilies
1/4 cup of chopped roasted red pepper

Combine the corn meal; with following ingredients sifted together, flour, baking powder, baking soda, cumin, chili powder, sugar and salt together.

Combine the milk, eggs and shortening; then mix together with the dry ingredients. Combine onions and let stand 5 minutes.

Fold in cheese, corn, green chili peppers and red peppers.

Spoon the mixture in a about 1/3 cup batter into greased and floured 2 1/2 inch muffin cups.

Bake at 375 degrees for 25 to 30 minutes. Batter makes 15 large muffins.

I got this recipe from our grilling party last weekend, it was sweet and very good. She had a chocolate fountain, so we could cover the bars with chocolate soooooooooo goooooooooood and so very rich, do not forget the cold milk.


EARTHQUAKE CAKE

1 1/2 cup of chopped pecans
1 1/2 cup of toasted shredded coconut
1 box German chocolate cake mix (prepare according to pkg. directions)

1/2 cup of un-salted butter
1 (8 oz.) pkg. cream cheese
1/4 cup of creamery peanut butter
4 cups of powdered sugar

Preheat oven to 350 degrees.
Grease and flour 9 x 13 inch pan. Combine pecans and coconut; sprinkle in bottom of pan.

Pour prepared cake mix over pecan and coconut mixture.

Melt butter, peanut butter, and cream cheese together in saucepan. Combine the powdered sugar half a cup at a time; mix well. Continue to mix till all ingredients are combining.

Gently pour mixture over cake batter. Try not to indent into the cake batter.

Bake for 45 minutes or until cake tests done. Remove from oven. Cool and cut into squares.

Earthquake cake sounds yummy, trying this recipe tommorrow.

These is a sweet recipe with all that sugar. I know it does taste good. I think I would cut back on the powdered sugar that is allot. I know one pound of powdered sugar with milk makes icing for a cake..

Another recipe from the past weekend party. It was darn grand. Hope you all enjoy.

SEX IN A PAN

LAYER 1:
1 cup of white flour
1 stick of un-salted sweet butter
1 sm. pkg. nuts
Mix and press, in a 9x 13 glass pan. Bake at 350 degrees for 10 to 15 minutes. Cool.

LAYER 2:
8 oz. of cream cheese soften
1 cup of powdered sugar
8 oz. tub of Cool Whip
Combine and mix then spread over crust.

LAYER 3:
1 sm. box chocolate instant pudding
1 1/2 cup of cold whole milk
1 cup of chocolate gram crackers or chocolate wafer cookies crushed
Mix and spread over layer 2.

LAYER 4:
1/4 cup of banana liqueur or banana rum
Slice bananas, into a bowl pour the liquor over banana slices, let soak
Place the liqueur soaked banana slices, evenly over layer 3.

LAYER 5:
1 sm. vanilla instant pudding
1 1/2 cup of milk
Mix and spread over layer 4.

LAYER 6:
1 12 oz of Cool Whip
Combine the liqueur from the soaked banana slices
Spread over layer 5.

LAYER 7:
1 can cherry pie filling
2 tbsp of cherry liquor
Combine with the pie filling
Spread over layer 6.

LAYER 8:
1 12 oz crackle chocolate bar melted, spread over the top of cherry layer. Chill and serve.

PEANUT MARSHMALLOW BARS

1/3 cup butter, softened
1/3 cup of creamy peanut butter
1/3 cup of light brown sugar
1/3 cup of pure cane white sugar
1 egg
1 tbsp of vanilla
1 1/4 cup of white sifted flour
1/2 tsp. baking soda
1/3 cup chopped peanuts

Creams soften butter, peanut butter and sugars. Beat in egg and vanilla. Sift the flour and baking soda.

Stir in peanuts. Batter will be thick. Press mixture into a greased 13x9x2-inch baking pan.

Bake in a 350°F oven until firm (about 20-30 minutes in preheated oven).

Topping:

1 cup chocolate chips
1/4 cup butter
3 cups chocolate (or plain) marshmallows

Using scissors cut marshmallows into quarters or use mini-marshmallows. Melt chocolate chips and butter in microwave or the top of a double boiler, stirring to mix.

When the bars have baked and are fresh from the oven, sprinkle marshmallows over top and drizzle melted chocolate over all.

Let cool.

TOFFEE PEANUT BUTTER COOKIES

1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 tsp of baking powder
large pinch of sea salt
1/2 cup of un-salted sweet butter
1/4 cup of Skor toffee bits
1/2 cup of creamery peanut butter
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg, beaten
1 tbsp of vanilla

Whisk together flour, baking soda and salt.

Combine and cream together butter, toffee bits and peanut butter until well blended and smooth, adding the sugar gradually to mixture.

Beat until mixture is light and fluffy.

Combine 1 egg, well beaten; stir in vanilla. When well mixed, add flour mixture, stirring until mixed. To avoid tough cookies, do not beat - stir only until mixed.

Drop by the teaspoonful onto a greased or parchment-lined baking sheet and press a criss-cross pattern onto the top using the tines of a fork that has been dipped into flour.

Bake in a preheated 350°F oven for 8 minutes. Do not over-bake.

A recipe called sex in the pan

Get laid one through eight, my bad, I be good now, going to try the earthquake cake this evening.

Okay dear lady please do. Be good.

Okay if have to