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Recipe Search
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Annie's Country Quilt Store Ltd
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Recipes
Mexican Pumpkin Pie
- 1 pack of flaky pastry
- 900 g of pumpking (peeled, deseeded and chopped into chunks)
- 1 cup chopped silverbeet
- 1 tsp salt and freshly ground black pepper
- 2-3 crushed garlic
- 2 large eggs
- 250 g cottage cheese
- 400 g tin of Chilli Beans
- 1 c grated cheese
Preheat the oven to 200 C.
Roll the pastry to form a large circle. Transfer this to a lightly greased tray.
Cook the pumpkin until just tender. Drain and mash lightly. Add the eggs, cottage cheese, garlic and salt and pepper to the mashed pumpkin. Spoon this mixture into the middle of the pastry circle leaving enough pasty around the outside so that you can draw it up to make a pie crust.
Spread the chili beans on top of the pumpkin and sprinkle with grated cheese. Brush with an egg wash and then bake for 30 mins at 200C and then turn down the temperature to 180 and cook for a further 15-20 mins.
Rachel’s Rhubarb Cake with Streusel Topping
- 125 g butter
1 ½ c lightly packed brown sugar
2 eggs
2 c plain flour
1 tsp baking soda
1 cup (250 gm pottle) sour cream
2 cups finely diced rhubarb
Streusel topping:
- ¼ c sugar
1 tbsp melted butter
1 tsp cinnamon
½ c chopped nuts and seeds (I use almonds and sunflower seeds)
Preheat the oven to 180C and grease a 20 cm round tin.
Beat the butter and sugar until light and creamy and add the eggs one and a time. Sift the flour and baking soda and fold into the mixture with the sour cream. Stir in the rhubarb and spread into the tin.
To make the topping combine the sugar, butter, cinnamon and nuts and spread over the cake. Bake for 45-50 mins or until a skewer inserted into the cake comes out clean.