Looking for fun in my life, good strawberry rurbarb pie & cheese cake (Col Springs)

[bradbn4]

Now that the closest Perkins or was that Village Inn that has turned into a gun store I am looking for some take out pie mostly with an option for cheese cake. Yep, I am trying to hunt down some quality food to please my taste buds...specifically the strawberry rhubarb pie.

Last time I spotted a whole rhubarb pie it was in CostCo....I think that style pie shows up for a few weeks each year and go's poof.

So are there any recommendations for take home pie in Colorado Springs?

My google search for Cheese cake makes buying 9mm ammo look cheap in the Springs. At least I do have a remote source for some good cheese cake from the folks that makes one best fruit cakes that I have enjoyed. So if push comes to shove I will order from Collin's bakery in Texas and ship me some.

[3beansalad]

I'd check out 3.14 Sweet & Savory Pi and Boonzaaijer's Dutch Bakery.

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[bradbn4]

I'd check out 3.14 Sweet & Savory Pi and Boonzaaijer's Dutch Bakery.

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Based on the online menu it might still be too early for fresh rhubarb pi(e) at 3.14...unless I want it frozen.

I might need to dust off my small ice chest and hit Denver for some Cornish Pasty
https://www.thepastyrepublic.com

and to mix stuff up, good old Golabki with Pierogi

[3beansalad]

Based on the online menu it might still be too early for fresh rhubarb pi(e) at 3.14...unless I want it frozen.

I might need to dust off my small ice chest and hit Denver for some Cornish Pasty
https://www.thepastyrepublic.com

and to mix stuff up, good old Golabki with Pierogi

Entirely possible that frozen could be your only option. I haven't had a good rhubarb pie since my mother made one. I'm guessing a purchased one wouldn't measure up to my memories.

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[JohnnyEgo]

Finally, a topic truly relevant to my interests on a gun forum!

Rhubarb is on the shelf at the local grocery store, and it's probably less effort to make one yourself than to drive to Denver with a cooler. Personally, I prefer rhubarb lemon pie.
I make a few rhubarb pies every spring, including at least one strawberry rhubarb pie. Normally, I like to do everything from scratch, but with the strawberry part of rhubarb pie, I use half a can of strawberry pie filling with the fresh strawberries. That's because fresh strawberry pie filling tends to take on the color of Pepto Bismol absent any sort of food coloring, and also tends to be really runny unless you load up on the corn starch or tapioca, which then alters the taste to my mind.

Also, cheesecake is incredibly easy to do yourself, particularly if you are not too concerned with cracking. Really, it's about as easy a cake to make as there is. Dump room temp ingredients into the bowl, do not overmix, don't open the oven door while it is cooking, and take it out before you think it looks really done. It doesn't need any altitude adjustment either. You can go full nerd on it (and I have) to get different textures and densities, but you don't need to. And the generic recipe on the back of the box or the mock Cheesecake Factory recipe both work great.

[BladesNBarrels]

Time to roll up the sleeves and get into the kitchen, or ask for assistance

[theGinsue]

I agree that making your own pie and cheesecake is the best option.

As someone who can't stand rhubarb, I can't help you on that front, but I have 33 different cheesecake recipes (see list below) I'd be glad to share in our Recipe of the Day thread, if interested.

• An Uncomplicated Cheesecake
• Apple Crisp Cheesecake (very popular with my family)
• Applebee's Apple Chimi Cheesecake
• Applebee's Chimicheesecake
• Caramel Apple Cheesecake
• Caramel Pecan Cheesecake Pie
• Castle River Inn Almond Joy Cheesecake
• Cheesecake Cookie Cups
• Cheesecake Factory Banana Cream Cheesecake
• Cheesecake Factory Carrot Cake Cheesecake
• Cheesecake Factory Coconut Cream Cheesecake
• Cheesecake Factory German Chocolate Cheesecake
• Cheesecake Factory Kahlua Almond Cheesecake
• Cheesecake Factory Pumpkin Ginger Cheesecake
• Chocolate Marble Cheesecake
• Chocolate Raspberry Truffle Cheesecake
• Classic Cheesecake
• Devil's Food Cheesecake
• Double Layer Pumpkin Cheesecake
• Emeril's Caramelized Apple Cheesecake with Spiced Creme Anglaise and Butterscotch Sauce
• Fresh Cream Cheesecake with Summer Berries
• Key Lime Cheesecake
• New York Style Cheesecake (this is from the link above from our site)
• No Bake Margarita Cheesecake
• Red Lobster Bananas Foster Cheesecake
• Ricotta Cheesecake with Warmed Cherries
• Sara Lee Apple Maple Cheesecake
• Sensational Irish Cream Cheesecake
• Surprise Happy Ending Cheesecake (no, not that type of Happy Ending)
• Swirled Cheesecake Nibbles
• The Ultimate Cheesecake
• Turtle Cheesecake
• Upside Down Cheesecake Apple Pie

Here's a link to a simple New York-style cheesecake on our own site:
https://www.ar-15.co/threads/19665-R...l=1#post165254



Here's tips to keep your cheesecake from cracking:

HOW TO PREVENT CHEESECAKE FROM CRACKING

Cheesecakes, like custards, rely heavily on eggs to set, which means they must cook gently and slowly. Otherwise the eggs puff, overcook and get grainy, then constrict when cooled, resulting in an undesirable split in your smooth cake.

The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center's still loose and let cool in the oven.

- Many cheesecakes are baked in a water bath (a pan of water) to moderate the temperature. Since water remains at a constant temperature, the cake sets slowly, resulting in a super-creamy cheesecake. -Ginsue note: I do this but have to first cover my springform pan with foil to keep the water from getting into the pan

- With richly flavored cheesecakes the same result can be achieved by baking slowly at low temperatures.

- To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. After chilling, remove the springform ring (but not the metal base). -Ginsue note: I line the base and ring of my springform pan with parchment paper to avoid sticking to the pan. Since I started doing this I rarely have cracked cheesecake

A crack in your cheesecake is not the end of the world. Simply use it as a starting point when cutting your first slice.

[bradbn4]

For me it is all about taste...cracking i fine for cheese cake. I have found that cheese cake freezes up quite well.

The best Strawberry Rhubarb made on my grandparents farm. They had a nice big patch of rhubarb next to the LP gas tank.
The special treat was to take the strawberry rhubarb filling and turn it to jam and pour that over a hot cakes / pancake served up with good venison strips.. .

[crays]

If you can't find ready to eat, search "the village pie maker" to see if any (probably specialty-ish) shops in CS sell them. They're out of Omaha, hand assembled with fresh ingredients and frozen. They're also a bit pricey usually, but we have been pleased with the quality. Baked off a strawberry rhubarb for Easter.

There are also several small specialty bakeries around the springs, with a few of them in OCC.

Sent from somewhere

[Irving]

I think the apple pie I smoked was from the Village Pie Maker. Wife got it from Costco and it turned out delicious. It was assembled and frozen, but uncooked.