Low Sugar Strawberry Rhubarb Pie

I tweaked a favorite recipe to keep the sugar content lower than normal while keeping the flavor and juiciness. Strawberries were on sale, so I grabbed two boxes and a handful of Rhubarb stalks. Yum!

Nancy's Strawberry-Rhubarb Pie

9" Double Crust pie (I used 2 frozen shells, defrosting 1 for the top)

1/2 Cup white sugar

1/2 Cup sugar substitute (I used Splenda)

1/2 Cup flour

Approx. 1 pound Rhubarb stalks

2 Pints fresh strawberries

2 Tablespoons butter          Cooks @400 35 to 40 minutes

Preheat oven to 400 degrees F. Place pie shell on cookie sheet to catch drips. Mix flour and sugar then add sliced fruit (thinner the better). Toss and set aside about 30 minutes. Pour fruit mixture into unbaked shell. Dot with butter slices. Cover with top crust and seal edges. Cut about 8 slits in the crust for steam. Cover top loosely with foil for the first 20 minutes. Remove foil and continue cooking about 15 to 20 minutes or until top is golden brown and fruit is bubbling.

Best served cold (to solidify) but can be gently reheated. Vanilla ice cream is a great addition.

Enjoy a slice while reading a book or two, all of which you can find HERE.

Ham-Spinach Quiche & a Book from Nancy Lee Badger

The United States of America had an inauguration the other day, welcoming in the new president, vice president, and cabinet. Some folks are celebrating this event all week. Others, have protested, rioted, or sued our government, but we hopefully are past all that.

Whatever happens now is a little scary, but at least the political calls, mailers, and TV ads have ceased.

Hubby and I watch TV for entertainment during this lengthy pandemic. However, reading a book or listening to an audio book while I bake is better. Since going to the food store is still off-putting, I searched my recipe box (yes, I have two in the cupboard) then scoured the frig, freezer, and pantry for just the right ingredients to make:

Nancy's Ham & Spinach Quiche

Preheat Oven to 350 degrees F and gather:

Pastry for 9 inch pie (I use a frozen pie shell)

1/2 Cup cooked chopped spinach, drained

1/4 Cup chopped yellow onion (optional)

1/2 Cup lightly chopped mushrooms (optional)

Two 7 in. by 4 in. slices of Swiss cheese

4.5oz. Can flaked Ham (like Hormel) or cooked ham chunks

3 eggs, beaten

1 Cup Half & Half

2 Tablespoons flour

1/2 teaspoon salt

aluminum foil

Preheat oven to 350 degrees F and place pie pan on a cookie sheet with edges, to catch possible spills. Place cheese in bottom of pie shell. Its okay to chop them smaller. Sprinkle with spinach, onions, mushrooms, and ham. In a bowl, mix Half & Half, eggs, flour, and salt and whisk until fairly smooth. There will be a few lumps. Pour into pie evenly. 

Cut foil into three two-inch wide strips and cover the crust's edges to keep them from burning. Bake about 40-45 minutes or until the center looks solid and an inserted knife comes out semi-clean. Let stand about 10 minutes, then move pan to a wire rack. Cover with foil and refrigerate when cool.

This quiche has protein, calcium, veggies and is a healthy alternative to heavy take-out meals. Entertainment during this pandemic is also healthy to a person's well-being so remember to READ BOOKS. 

For a quick, romantic, hot, and adventurous story, check out Shimmer: The Beginning.

Find all ebook Buy Links HERE 

Please check out the rest of the series!

Autumn Maple and ButterSCOTCH Scones

Fall is in the air! To help celebrate the chillier temperatures that are heading our way, here in central North Carolina, I am sharing one of my favorite recipes.  

Nancy’s Maple & Butterscotch Scones

Ingredients:

2 cups all-purpose flour

1 Tablespoon baking powder

¾ teaspoon salt

1/3 cup packed brown sugar

1 stick (½ cup) chilled unsalted butter

1 cup (8 oz.) butterscotch chips

½ cup chilled whipping cream

Maple Syrup

Directions:

Preheat oven to 400℉/200℃/GasMark #6. Wisk together the flour, baking powder, salt, and sugar. Dice the butter and mix in with either your fingers or a pastry blender until small peas forms. Mix in chips with a fork. Measure the ½ cream, add the egg, and mix. Add slowly into the dry mixture, stirring with a fork. The dough should be lumpy and stick together. If dry, add a little more cream. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart (I always line mine with parchment paper). Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Remove to a rack, cool slightly. Brush tops with maple syrup. Makes about 14 scones. Enjoy!

Then, grab a book and read by the fire while nibbling on a maple and butterscotch scone. Need a boo idea? Check out these favorites of mine...

Available HERE

Available HERE

May I also suggest my own recent release? 

Available HERE