Thriftism

Springtime brings fresh produce in abundance. Rhubarb has a great and unique taste which often times leads people to believe it has few uses. Today we are making a rhubarb cheesecake, just one of the many delicious recipes using this colorful plant.

What You'll Need 1 Package Graham Crackers (~10 Crackers or 1&1/2 C) 1/3 C Sugar 6 Tbsp Oil or Butter Makes one ~9" Pie Crust Begin by pulverizing the graham crackers and sugar using preferably a food processor or mechanical blender. If without, place graham crackers in a zip bag and smash with a stout object. The grind has a fairly critical role on the final graham cracker crust, think of the dessert you are preparing and consider the role you would like the crust to play. In delicate, more intricate dishes like a cheesecake the graham cracker crust should be a thinner crust, think background accessory player providing all reasonable benefits without any risk of detracting from the starring role of the cheesecake. However, in many other desserts such as a blueberry crumble or banana creme pie the graham cracker crust plays a much larger role and due to the natural instability these filling a thicker, sturdier crust is essential. Alas I digress, simply pulveri...

Craving pie, but want to keep the summer body? Or maybe you just need to cut back on carbs. Either way this crustless pumpkin gives you all the indulgence of pie with none of the guilt. It's also incredibly easy to make with only a few ingredients and is a wonderful dessert option for diabetics looking to cut back on sugar/carbs. Ingredients 1 Can Pumpkin Pie 1 Can Evaporated Milk (or 2% Milk) 2 Large Eggs 3/4 Cup Sugar 1-1/4 tsp Pumpkin Spice (See recipe below) Pumpkin Spice 1/2 tsp Cinnamon 1/4 tsp Giner 1/4 tsp Nutmeg 1/8 tsp Cloves Preheat your oven to 350. Mix all the ingredients together and pour into a greased 9" pie pan. Back for ~50 minutes, check at 40 minutes or less if using a larger pie pan.  Enjoy with whip cream or plain!