Comment

Comment by Jan Page on April 9, 2012 at 6:25pm

Thanks alot Bonnie!

Comment by Deborah Hamel (Z9a-9b Arizona) on April 6, 2012 at 11:49pm

I never thought rhubarb could be used with milk! I've been looking for rhubarb recipes, I will try this one. Where did this one come from, or is it your own recipe? Thank you Bonnie.

Comment by Bonnie Hannum ~ Missouri, USA on April 6, 2012 at 1:55am

RHUBARB CUSTARD PIE

Ingredients: 1 unbaked pie curst 5-6 stalks rhubarb, sliced in 1/2 inch pieces

3 large eggs

1/4 cup brown sugar

3/4 cups granulated sugar

1 cup milk

1 tsp vanilla

Dash of cinnamon

Dash of nutmeg

Directions:Preheat oven to 400 degrees F.

Place rhubarb pieces on top of an unbaked pie crust. In a small bowl, whisk the eggs. Add the sugars, milk, vanilla, and spices to the eggs and mix together.

Pour the mixture over the rhubarb.

Bake for 35 minutes or until just set on top. Allow to set 10-15 minutes before cutting.

Cover and refrigerate.

Comment by Deborah Hamel (Z9a-9b Arizona) on December 8, 2011 at 6:47pm

I'm looking for a banana bread recipe with nuts, pineapple, carrots, grains and eggs. I can't recall if there was a milk product included or not. Does this recipe sound familiar to anyone? It was so tasty and full of fiber, I would like it for my family for Christmas.

Comment by Michael Lee on December 3, 2011 at 8:11am

One of the persimmons that will go into Mrs Reagan's Persimmon Pudding that will be dessert Christmas Day.

http://allrecipes.com/Recipe/mrs-reagans-persimmon-pudding/detail.aspx

Comment by Michael Lee on December 3, 2011 at 8:09am

Comment by Jan Page on November 30, 2011 at 6:44pm

Thanks Carole, I probably didn't dry them out long enough before putting them in my mesh bags in my basement... the temperature is cool enough but since I have a good gal jar full I will seal in my food saver.

Comment by Carole on November 30, 2011 at 12:59pm

Hi Jan...I googled your question and found answers that you are already doing...mesh bags in a basement...but temp needs to stay between 35 and 60 degrees.  EHow said to be sure to lay them out and dry them before storing them in the mesh bags...3 weeks.  Also don't cut too close to the cloves or they will spoil.  Once answer said they don't store very long anyway and another one says they store up to 6 months if stored properly.  I haven't found anything yet that mentions the freezer bags but seems that would work it just might change the texture after they thaw.  I planted regular garlic and just braided them with the dried leaves hung them in the kitchen for a few months.  Sorry I couldn't help you more.

Comment by Jan Page on November 25, 2011 at 9:05am

Help with storing and using  Elephant Garlic.  The past few years I have been harvesting my Garlic and trying to store in my basement in mesh bags... I really don't know how to care for these as when i stored them in the basement they sprouted and rotted too soon... so then last year I chopped them up in the food processor and stored them in jars topped in olive oil.  That way seemed to work.  Maybe I should do a qt w/olive oil and then I talked to a friend an she suggested using my Food Saver bags.  Do you know if I should keep them refrigerated after vacuuming in the bags or can I keep them in a cool basement?  Am I going about this all wrong or does anyone have any suggestions for my Garlic harvest?

Contributing Gardener Comment by Catherine Cronin (Ireland) on November 23, 2011 at 10:53am

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