Friday, June 12, 2015

Homemade Focaccia Bread

I am so excited to share this recipe with you today.  I can't believe I've kept this yummyness to myself for a few weeks now, it was really killing me not to be able to show you sooner.  This is part of a Freaky Friday Recipe Swap where a group of us were each assigned a blog to cook/bake from and today we are all spilling the beans, so to speak.  ;) 

I was lucky enough to be able to choose a recipe from CafĂ© Terra and let me tell you it wasn't easy to pick just one!  I really like pumpkin, so when I saw the Pumpkin Zucchini Bread with Cardamom and the Pumpkin Cinnamon Rolls I was ready to jump into the kitchen and start baking but then I saw the Homemade Focaccia Bread  and I felt like I hit the jackpot!  Let me tell you it was fabulous and gone within an hour! We will definitely be making this again and again!  

Rosemary and Olives--Great Combination

Dough Rising

Ready for the oven

Could this be classified as one piece?  :P

One piece for you, two for me!

So good!

Oh and did you know that Terra is an author!  Her third book is going to be released in July.  This is one talented lady.  I can't wait to read her books but for now I think I'm going to go out and buy me some pumpkin puree. ;)

#FreakyFriday #focaccia #bread #rosemary #olives #CafeTerra

Monday, June 1, 2015

Cherry Rhubarb Pie

Cherry Rhubarb Pie
My pie shells are ready!
Rhubarb from the garden.
Rhubarb mixed with Cherry Pie Filling

Pour it in.
Six inch Cherry Rhubarb Pies

Extra pie shells for the freezer.
2 nine inch unbaked pie shells (I make the shells from Tenderflake lard and store any extra shells in the freezer)

1/2 cup white sugar
1/2 cup brown sugar
2 tbsp flour
2 cups diced rhubarb, unpeeled
1/2 can cherry pie filling (270ml) approx. 9 oz.
Sugar to sprinkle over top crust.

In a large bowl, combine the flour and sugars, then mix in the rhubarb.  Add the cherry filling and stir to combine. Pour this mixture into the pie shell.  Dampen crust edges, lay top crust over.  Trim and crimp to seal.  Cut slits in top and sprinkle with sugar.  

Bake in a 400 degree oven for about 40 minutes, or until golden brown.  (If you have a convection oven you can bake on convection for the last 5 minutes or until the top is a nice golden brown colour.) I recommend you put the pie on a baking sheet as the filling will tend to escape.  :D 

#rhubarb #cherry #pie