TZUTC: -0500   
   MSGID: 29174.recipes@1:2320/105 2bacaab7   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   November 27 - National Bavarian Cream Pie Day   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Bavarian Rhubarb Sour Cream Meringue Pie   
    Categories: Pies, Pastry, Fruits, Dairy   
         Yield: 12 servings   
      
   MMMMM--------------------------PASTRY--------------------------------   
       200 g  (1 1/4 c) A-P flour   
         1 ts Baking powder   
       100 g  (1/2 c) sugar   
       113 g  (1/4 lb) butter   
         1 pn Salt   
         1 lg Egg   
       500 g  (4 c) rhubarb   
         2 tb Sugar   
      
   MMMMM-------------------------FILLING--------------------------------   
        35 g  Cornstarch   
       400 ml (1 2/3 c) milk   
         1 tb Vanilla bean paste   
              +=OR=+   
         1    Vanilla bean; scraped out   
         3 lg egg yolks   
        70 g  (1/2 c) powdered sugar   
       3/4 c  Sour cream   
      
   MMMMM-------------------------MERINGUE-------------------------------   
         3 lg Egg whites   
       150 g  (to 200 g) sugar; 3/4 - 1 c   
           pn Salt or lemon juice   
       1/2 ts Cream of tartar; opt   
      
     Grease the springform pan (26cm/10") well. Set the oven to 375oF/190oC   
     top/bottom heat.   
      
     Combine flour, baking powder, butter, sugar, salt and 1 egg in a bowl   
     and combine with your handheld mixer using the hook attachment. If   
     making the pastry with your hands, use cold butter. Form the pastry to   
     a disk and let chill for 30 minutes or while you prepare the rest.   
      
     Clean the rhubarb and cut into small pieces, gather on a microwave   
     safe plate and sprinkle with 2 tablespoons of sugar. Microwave for 30   
     seconds, mix briefly, then microwave for another 30 seconds. Drain the   
     rhubarb pieces in a colander.   
      
     To make German vanilla custard you can simply cook the pudding using   
     cornstarch instead of the pudding powder.   
      
     To flavor the custard, you can use vanilla essence but it would be   
     even more delicious to add vanilla bean paste or the seeds of one   
     whole vanilla bean and (depending on the size of your eggs) about 3   
     egg yolks.   
      
     Measure out 400 ml of milk and heat with the seeds of a vanilla bean.   
     Add a pinch of salt. Beat 3 egg yolks with 70 g powdered sugar for at   
     least 3 minutes with a handheld mixer until thick. Stir in 40 g   
     cornstarch.   
      
     Add this mixture to the hot milk while stirring constantly and bring   
     to a boil again.   
      
     Stir in the sour cream and remove from heat. Fold in rhubarb.   
      
     Roll out the dough in a 26 cm springform pan, pulling up the edge   
     slightly. Spread the pudding and rhubarb mixture evenly over the   
    dough.   
       
     Bake for about 45 minutes.   
      
     About 10 minutes before the end of the baking time make the meringue.   
      
     Add egg whites to clean bowl. For a thick layer or meringue use 4 egg   
     whites. Note that 4 whites might have to bake a bit longer . Add 1/2   
     tsp. cream of tartar before you begin beating the egg whites. You can   
     make the meringue without cream of tartar, by adding some salt or   
     lemon juice but adding cream of tartar helps stabilize the meringue   
     and prevent it from weeping.   
      
     Add sugar gradually. Add the sugar bit by bit, while beating on high   
     speed. The sugar must be added gradually while you beat the egg whites   
     to stiff peaks. Adding the sugar too quickly will knock the air out of   
     the egg whites and make them difficult to mix thoroughly.   
      
     When is my meringue done? When you lift the beaters, the tips will   
     stand straight up. The mixture should be smooth when you rub it   
     between your fingers with no undissolved sugar grains!   
      
     When the pie is done take the pan out of the oven and turn the oven   
     down to 300oF/150oC. Then run a knife between the pie and the edge   
     of the baking pan.   
      
     Remove the edge of the springform pan. Using a spatula, spread the   
     meringue mixture onto the cake and spread decoratively in wavy   
     movements. Finish baking for another 8 minutes depending on how thick   
     you applied your meringue.   
      
     Let cool before slicing.   
      
     RECIPE FROM: https://cinnamonandcoriander.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... We all travel in time at the incredible speed of 3600 seconds/hour   
   --- MultiMail/Win v0.52   
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)   
   SEEN-BY: 1/120 10/0 1 18/0 200 80/1 103/1 705 105/81 106/201 116/17   
   SEEN-BY: 116/18 123/0 25 180 755 3001 3002 124/5016 128/187 135/115   
   SEEN-BY: 153/7715 214/22 218/0 1 215 601 700 720 810 840 850 860 870   
   SEEN-BY: 218/880 900 930 220/6 221/1 6 222/2 226/30 227/114 229/110   
   SEEN-BY: 229/114 206 300 317 426 428 470 664 700 240/1120 1634 8001   
   SEEN-BY: 240/8002 8005 8050 250/1 266/512 282/1038 291/111 301/1 113   
   SEEN-BY: 320/219 322/757 335/364 341/66 342/200 371/0 396/45 460/58   
   SEEN-BY: 633/280 712/848 1321 902/26 2320/0 105 304 401 3634/0 12   
   SEEN-BY: 3634/56 57 58 5020/400 1042 5058/104 5075/35   
   PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426