Eggnog Cream Pie - Week 52

Whipped Cream with the rich taste of Egg Nog makes this a delicious dessert.

I wanted to finish the year off big with a grand gesture of decorative crusts, maybe even a painted design on the crust. But instead, I finished it up with a simple creamy treat.

Ingredients:

1 bottom pie crust, prebaked

1 (4.6 oz) pkg non-instant vanilla pudding

¼ t. nutmeg

1-1/2 cups eggnog

2 cups heavy cream

1 pinch nutmeg

Directions:

In medium saucepan, combine pudding mix, ¼ t. nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat.  

Transfer mixture to a large bowl, and refrigerate until thoroughly chilled. 

In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth. Fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top. Refrigerate overnight.

During the holidays, I typically have a strong desire to

do some grand project when simple is just perfectly fine. 

What simple projects do you enjoy during the holidays?

Maple Paradise Pumpkin Pie - Week 51

And he said to him, “Truly, I say to you, today you will be with me in Paradise.” Luke 23:43

Jesus spoke this to the criminal who confessed and asked forgiveness as hung alongside the perfect blameless Christ at Golgotha.

I am reminded of how much of a mess I've made my life when I sin, and that Jesus still loves me and died on that cross so I can join him in Paradise someday. 

Just a typical behind the scenes look at my kitchen
during a crazy baking session,
which typically ended up in a big MESS.

Ironically, this pie was perfect for me to be close to the end of the journey with its title. Really, paradise??

It mocked me....
I really had a LONG year, there were times that I didn't live up to the challenge that I foolishly set up for myself. Many pies were a disappointment, but my family forgave me and gave me another chance week after week. 

I had to face the fact that I could not live up to the perfect baker that I wanted to be.

However, I did learn that even though I enjoyed learning more about pie making & baking, it was hard to devote so much effort to something so trivial.  

Now that I've neared the end, I'm ready to read more, learn more about God's will in my life, and spend time away from the kitchen & computer.

I actually have started playing the organ, and even though it was super-tempting, I resisted to start another blog called the "organtrail" by recommendation by my son, Michael.

Even more recently, God has prepared me to become a pastor's wife. My husband has wanted to become a pastor, and I was hesitant to agree because of my desire to be in control (With this career change, I knew that our family would have to do & be where God leads us).  Now after many humbling experiences, I fully realize that no matter how hard I try, I just need to rely on God and let Him be in control by his presence, help, comfort, and salvation.

I followed the directions, and it still had
weird cream cheese bubbles...not the perfect pie I had hoped for.

Ingredients:

1 bottom pastry shell

1 (8 oz) cream cheese, softened

¼ cup sugar

½ t. vanilla

1 egg, beaten

1 (15 oz) can pumpkin

1 cup evaporated milk (scant 14 oz. can)

½ cup sugar

2 eggs, beaten

1 t. cinnamon

¼ t. ginger

¼ t. nutmeg

½ t. salt

¼ cup maple syrup

Directions:

In a small mixing bowl, combine cream cheese, ¼ cup sugar, and vanilla. Mix well. Add 1 egg, and mix until thoroughly. Spread onto the bottom of pie shell.

In medium mixing bowl, combine pumpkin, evaporated milk, ½ cup sugar, 2 eggs, and seasonings. Mix well, then carefully pour over cream cheese layer.

Bake in preheated 350 degree oven for 1 hour or until set in center. Cool, then brush top with maple syrup. 

Count it all joy, my brothers, when you meet trials of various kinds,

 for you know that the testing of your faith produces steadfastness. 

And let steadfastness have its full effect,

that you may be perfect and complete, lacking in nothing.

James 1:2-4

The biggest messes can teach us great things,

can you think of a time that you were humbled?

May God bless you !

Special note: The beautiful nativity set was painted by my mother-in-law, Jeanette.

Peppermint Pie - Week 50

Not only are candy canes a tasty treat during the Christmas season, they also serve as a symbol of Christ's love during his birth season.

In Indiana, a candy maker wanted to make a candy 

that could be a reminder of Jesus Christ, 

so he made the Christmas candy cane. 

He started off with a stick of pure white hard candy. 

The white color symbolized the virgin birth and the sinless nature of Jesus, 

and the hard candy symbolized the solid rock

 which was the foundation of the church, 

and firmness of the promises of God.

The candy maker made the candy in the form of a J, 

which represented the name of Jesus and the staff of the Good Shepherds. 

He then stained it with three stripes which showed the scourging Jesus received, 

and symbolized the blood shed by Christ on the cross. 

When you break the cane, 

it reminds us that Jesus' body was broken for us

Source: spanglercandy.com

What a great reminder of the reason for the season!!

I helped this recipe by using a few lite and sugar-free ingredients. It still may not meet some dietary requirements, but it is some better without sacrificing taste. 

Ingredients:

1 graham cracker crust, prepared

½ cup sweetened condensed milk

¼ cup milk

1 small (4 serving) sugar free vanilla instant pudding mix.

1 (8 oz) Lite Cool Whip

Peppermint candy canes, lightly crushed, divided

Directions:

Combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in ¾ of candy cane pieces.

Pour evenly into crust. Refrigerate until firm and chilled.

Sprinkle pie with remaining candy cane pieces.

Note: Wait until serving to top with candy cane pieces, so they don't melt in the fridge.

What is your favorite symbol of the Christmas season?

Magic Crust Pumpkin Pie - Week 49

Pumpkin is the Second favorite pie in America.

Right behind the apple pie, pumpkin comes in second as America's favorite pie.

Even though the crust is my favorite part of the pie, some people actually don't care for it {gasp!}

So, this pie recipe is just for them to be able to enjoy pumpkin pie during the holidays. It forms its own crust. 

(note: my pie doesn't do this pie justice, it really is an easy & delicious alternative, you should try it.)

Ingredients:

1 (16 oz) can pumpkin

¾ cup sugar

2 T. margarine

½ cup baking mix (bisquick)

1 (12 oz) can evaporated milk

2 ½ t. pumpkin pie spice

2 eggs

2 t. vanilla

Directions:

Grease pie plate. Beat all ingredients until well mixed (2 minutes). Pour into pie plate. Bake 45-50 minutes at 350 degrees (or until knife comes out clean).

What is your favorite pie to top off your Thanksgiving meal?

Cinnamon Bun Pecan Pie - Week 48

Utilizing canned Cinnamon Rolls makes this an easy holiday favorite.

When I committed to the pie challenge, I wanted to truly make it a challenge; so I didn't use many crust shortcuts. However, I felt this shortcut needed trying out.  

Genius....using canned cinnamon roll dough for the crust. I figured it would make the prettiest crust, and make my husband's almost favorite pie even more delicious.

However, I made some mistakes; so I hope to retry it out next Thanksgiving and give it another try (Note to self: double-check the rolls that they have the rolled dough because the picture on the can is not always what is inside, and don't overbake). I may even update this post!

Ingredients:

2 cups pecan halves

1 (14 oz) can refrigerated cinnamon roll dough w/icing

½ cup light corn syrup

¼ cup molasses

½ cup brown sugar

3 T. butter, melted

3 eggs

2 t. cinnamon

1 t. vanilla

½ t. salt

Directions:

Spread pecans on a baking sheet and toast pecans for 5 minutes in a 375 degree oven.

Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the crust. Retain icing for after baking.

Whisk syrup, molasses, and brown sugar until thick and sticky. Add butter and whisk until mixture is smooth. Add eggs, 1 at a time, whisking well after each. Stir in cinnamon, vanilla, and salt into the sugar mixture.

Layer the toasted pecans over the cinnamon roll crust. Pour the sugar mixture over pecans. 

Cover crust to prevent burning. 

Bake at 375 degrees for 15 minutes. Reduce heat to 350 degrees. Continue baking for an additional 20 minutes or until pie is set in the middle. 

Cool pie for 15 minutes.

Drizzle icing over the top of the pie.

Shortcuts are great, what is your favorite shortcut?

Sweet Potato Pie - Week 47

Popular alternative to the traditional pumpkin pie...the sweet potato pie.

I originally chose this recipe because of an article I had read online that featured PURPLE sweet potatoes. Unfortunately, when it came time to make the recipe, I couldn't find the unique purple-colored sweet potatoes. I even sent a plea to the grocery store to stock this colorful beauty knowing it could be a popular item for the die-hard K-State Wildcat fans during football season found in Kansas. 

On top of the unique color of the pie, the purple sweet potato contains anthocyanin, a pigment associated with reduced risk of cancer. You can read more about the Purple Pride Sweet Potato Pie here, and I am hopeful that someday, I can make my own Purple Pride Sweet Potato Pie. 

In the meantime, I'll use the average sweet potato to make a seasonal favorite.

Ingredients:

1 bottom pie pastry

1 pound sweet potato

½ cup butter, softened

1 cup white sugar

½ cup milk

2 eggs

½ t. nutmeg

½ t. cinnamon

1 t. vanilla

Directions:

Boil sweet potato whole in skin for 45 minutes, or until done. Remove skin from sweet potato.

Mash sweet potato in a bowl. Add butter, and mix with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat well until smooth. 

Pour filling into crust

Bake for 55 minutes at 350 degrees or until knife place in center comes out clean. 

Purple sweet potatoes contains cancer-fighting ingredients,

do you change your diet to help your health,

and what are some of your favorite changes?

Shoofly Pie - Week 46

Every pie has a story, and the Shoofly is no exception.

It even shares a song with Apple Pan Dowdy, you can check out Dinah Shore crooning "Shoo-Fly Pie and Apple Pan Dowdy" on YouTube (it actually has a catchy tune and a popular favorite from the 40s).

Legend has it that when the Amish settled in the Pennsylvania area in the 1700s, they made this pie out of the non-perishable staples that they were able to bring with them on the long boat ride. They baked this pie in outdoor ovens, and while it was cooling the flies were attracted to the sticky sweet molasses that was on the tops of these pies. Thus, the name "shoofly pie"

Pie itself has a very interesting history, and I've done my research and want to share it with you:

The first pie-like creations appeared in ancient Egypt with the Romans making pies in "reeds" that were used to hold the filling and not actually eaten. 

 Later on in the 12th Century, the first savory meat pies were actually referred to as "coffyns", where the pastry was straight-sided with sealed lids and bottoms. The crusts were actually inedible and was actually used as the baking dish and possible construction could have been several inches thick to withstand hours of baking.

Pies were extremely useful in cooking meats because the juices were contained rather than dripping away and drying up compared to other cooking methods.  Another feature of the pie that helped its popularity that it was its portability making it possible to cooking it ahead of time for later later consumption.

Colonists began making pies in America from the apples growing from their new trees that they had brought from England. Eventually, during the American Revolution the term "crust" was used and the popularity of pie in America as we know it today has continued.

Back to the featured pie... shoofly. It is pretty comparable to a coffee cake. If you want coffee cake, I recommend this tasty cinnabun cake (unfortunately, it contains a few sticks of butter, but it is well worth breaking your diet). 

The pie was kind of dry, but I can appreciate the history of the recipe being passed from generation to generation. It just isn't well-suited for this Kansas family.





Ingredients:
1 bottom pastry shell
1 cup molasses
¾ cup hot water
¾ t. baking soda
1 egg, beaten
1-1/2 cup flour
1 cups brown sugar
½ t. salt
¼ cup shortening








Directions:
For the bottom: 
Combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.

For crumb topping: 
Combine flour, brown sugar, and salt. Mix well, and cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer. Bake in 400 degree oven for 15 minutes. Lower temperature to 350 degrees and bake for an additional 30 minutes.

I could put this pie in an acquired taste category of its own. It wasn't terrible, but I just can't see myself ever trying it again. But, I can appreciate the historical significance it must have for certain people.

Do you have a family favorite that has been passed from

generation to generation that would be considered an acquired taste? 

Mincemeat Pie - Week 45

Mincemeat is the least understood of pie fillings.

Just a generation ago, this pie was a staple at most holiday dinners. Today, most people put up their nose when they hear of it. From my research I discovered there are many interpretations of the preparation of the filling. In fact, I put more thought and planning in this pie than any other pie that I had made so far. 

Just when I thought it was time to give up on this mysterious pie, my friend Wendy insisted she had a great recipe. So I decided I would follow through with it.  Taking her recipe, I found an almost identical recipe in an old "Ball Blue Book".  It included an addition of an orange. And, with the affirmation from my mom that she also had eaten this almost identical mincemeat filling from her friend. I proceeded.

I had retained a few leftover green tomatoes from my garden. I borrowed a grinder to prepare the ingredients. I bought a container of allspice and my fruits, and I bought some suet from the packing plant (suet is commonly mixed with deer meat to make summer sausage). I was ready to go.

I took the ingredients and started to feed them through the hand grinder. A little bit of everything in each feed. I found that it made quite the mess, so if you're using a manual grinder make sure you put a bowl underneath it to catch the juice. 

After it was ground, it was time to cook it. The fragrant smell while it cooked was fantastic. I was anxious to try it, but I needed to store it for later for Thanksgiving when I would make a pie. I have never canned, so I decided to freeze it instead.

Ingredients:
12-20 green tomatoes (depending on size, small is preferred)
9 apples (pared, chopped)
1 orange (seeded, chopped)
1 lb raisins
1 cup suet
3 cups sugar
1 T. salt
1 T. cinnamon
1 T. allspice
1 cup vinegar

Directions:
Using a grinder, grind tomatoes, apples, orange, and suet together. Use a balanced mix of fruit and suet when loading the grinder to keep things moving smoothly through the grinder. 

In large pot, add mix, sugar, salt, cinnamon, allspice, and vinegar. Cook for 1 hour.

Either can in pint jars, or freeze in 2 cup servings.

Use double crust pastry and 2 cups of filling for each pie.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake for an additional 30 minutes.

Even though this wasn't everyone's favorite.

I think this was a successful recipe.

Wendy also tells me that it makes fantastic muffins,

I will be trying that soon with some of my leftover mincemeat.

Do you like mincemeat? 

Is it something that you can remember on your holiday table?

Snickerdoodle Cookie Pie - Week 44

Warm soft snickerdoodle in a pie crust is a great treat!

This pie demands to be served warm with a large scoop of ice cream.

Ingredients:
1 Bottom crust Pastry
2 t. butter, melted

1 T. sugar
1 t. cinnamon
½ cup brown sugar
¼ cup butter
3 T. water
2 T. light corn syrup
1t. vanilla
1 t. cinnamon
¼ cup butter, softened
½ cup sugar
¼ cup powdered sugar
½ t. salt
¼ t. cream of tartar
1 egg
1 t. vanilla
½ cup milk
1-1/4 cup flour



Directions:
In a small bowl, combine 1 T. sugar and 1 t. cinnamon. Brush pastry with 2 t. melted butter. 
Sprinkle with sugar cinnamon mixture.
In saucepan combine brown sugar, ¼ cup butter, water, corn syrup,1 t. vanilla, and 1 t. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat and stir in 1 t. vanilla. Set aside.
In mixing bowl, beat ¼ cup softened butter. Beat in ½ cup sugar, powdered sugar, salt, and cream of tartar until well combined. 
Beat in 1 egg and 1 t. vanilla. Gradually beat in milk until combined. Stir in flour.
Spread evenly in pastry crust.
Gently pour the syrup over the filling.
Bake with edges covered for 25 minutes at 350 degrees.


Remove edge covers and bake for additional 20 minutes or until top is puffed and golden brown and toothpick inserted comes out clean. 
Cool for 30 minutes and serve warm with a scoop of ice cream.

I can think of other cookie recipes that sound great in a pie.

Can you think of some others too?

Apple Pie in an Apple - Week 43 Bonus

Apple pie fun can be found in small packages.

This year presented me the opportunity to make extra treats to share with my neighbors. I have a single neighbor gal that I figured would appreciate a small package rather than a full pie. After I had taken these out of the oven, I took it over to her house still warm. She exclaimed that the smell was great. Nothing can beat the smell of apples and cinnamon!

I had found a blog that a family that would choose a pie recipient each week. I thought it was a great idea. So, I had great plans to share my pies. I shared about 20 pies this year, but then life got in the way, and I didn't  share as many as the year continued. I truly admire the dedication of the family that shared their pies because I really think we need more of that caring loving attitude with our neighbors.  (At this time, I can't locate this particular blog, but when I do I will provide a link and give them credit for inspiring me.)

I hope to continue to reach out to friends, family, and neighbors with gifts from the heart in the years to come. Unfortunately it is an uncommon gesture in today's society. One time, when I appeared on my neighbor's doorstep with a fresh pie with a short explanation; she offered to buy it with the notion that I was selling my pie. No, I just wanted to share with my neighbors.

The process for scooping out the inside was a little tricky. I used a melon baller to get the fleshy fruit from deep inside. It wasn't easy to to keep from puncturing the skin so the apple would stay intact when baking. I am sure the next time I can take the time to be more careful.

Ingredients:

4 Apples (tart)

1/3 cup brown sugar

1 t. cinnamon

½ t. salt

Pie crust dough

Directions:

Remove the tops of the apples. Carefully spoon out the inside of the apples, being careful not to puncture the peels.

Mix the spooned out apples with sugar, cinnamon and salt. Place mixture into hollowed out apples. 

Roll pie dough and slice in 1/4” strips. Lattice strips on each apple. 

Place in 8x8 dish (or smaller) and bake covered for 20 minutes at 375 degrees. Bake another 20 minutes uncovered.

This pie-spired package is a great treat to share.

Hope you share with a neighbor soon!

Cottage Cheese Pie - Week 43

Family traditions are shared with others by sharing recipes.

After my family and friends found out about my pie challenge, I received phone calls, mail, and messages encouraging me or giving me new ideas.  Interestingly within a matter of a couple of weeks, I had two separate ladies tell me about their family's favorite pies. It was the cottage cheese pie. I honestly don't recall ever having a slice of this pie even though I knew  these families well growing up.

As a child, I spent a lot of time at my neighbor's home. In fact my neighbor Hap had nicknamed me "Breezy" because I breezed in and out. I would visit them several times during a typical summer day. I knew Esther's kitchen well. Actually, I knew where she kept the cake pan and would help myself. Once I slipped up, and helped myself while my mom was visiting at the same time. My mom was surprised that my manners were so poor that I commonly helped myself to a slice of cake or an oatmeal raisin cookie. Hap and Esther were more than just neighbors, they were like family; so Esther told my mom that it was alright that I helped myself, and I did it all the time. To this day, Esther reminds my mom of how comfortable I was at her house, and gives a hearty laugh when she recalls how embarrassed my mom was.

So, I was surprised to hear that this was one of Esther's pies, and I never remembered having a slice (I must have been too busy eating cake and cookies).

Another family friend told me about this recipe that her grandma made. Her grandma had commonly brought pies to the monthly church potluck, but I can't recall this pie.

When I began seeking the recipe, I found it in the Stuttgart cookbook submitted by another grandma of another friend. This pie definitely slipped by in my youth, but now I have made it. It must be a regional pie of sorts because while I enjoyed it, it was different than what I can ever recall having.

Now, to the recipe. The recipe didn't list a quantity of raisins or cinnamon; so add what you are comfortable with. I knew my son would prefer less raisins; so I only used a small box; I think a larger quantity would be better.

  

Ingredients:
1 bottom pastry shell
2 eggs, beaten
2 T. flour
¾ cups sugar
1 (5oz) small can evaporated milk
1-1/2 cups cottage cheese
Raisins
Cinnamon



Directions:
Mix together eggs, flour, sugar, evaporated milk, and cottage cheese. Sprinkle raisins and a little cinnamon on top. Bake at 375 degrees for 40 minutes or until knife placed in center comes out clean. 

Can you think of a recipe that you commonly fix 

that many of your family and friends don't know about?

It may be the time to share and make new memories.

Chocolate Cream Pie - Week 42

The most basic of pies sometimes exposes the cook.

It's been a long year of cooking, baking, documenting, and eating pie.  Week 42 was a point where I found myself in over my head. I did fix the pie, but I took it to a potluck and didn't get a finished picture of it. Honestly, it didn't turn out very well. I had found myself trying to do too many things all at once and it had lumps in the filling. It had a good taste, but it was kind of embarrassing that after all of that pie practice that it didn't turn out.  

Crazy thing is, earlier in the year; I had made a perfect chocolate meringue pie that turned out beautiful. I hadn't taken pictures of it at that time because it wasn't on my schedule yet. 

Anyways, there is proof I made it. I have pictures to document the beginning stages, but it didn't get a final picture.

Most recipes are similar, except that some use flour, and others use corn starch. I've had both, and I can taste the difference, but I can't choose a favorite.  This recipe includes both options.

Ingredients:

1 baked pastry shell

1-1/2 cup sugar

¼ cup cornstarch or ½ cup flour

¼ cup cocoa powder

½ t. salt

3 cups milk

4 egg yolks

1 T. butter

1-1/2 t. vanilla

(4 egg white meringue)

Directions:

In a medium saucepan, combine sugar, cornstarch(or flour), cocoa, and salt. Gradually stir in milk. Cook and stir constantly over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 more minutes. Pour part of hot mixture slowly onto egg yolks, stirring constantly. Pour back into hot mixture. Cook and stir almost constantly for 2 more minutes.

Remove from heat. Stir in butter and vanilla. Pour the hot filling into baked shell. Spread meringue over hot filling. Seal to edge. Bake in a 350 oven for 12 to 15 minutes.

Cool.

If you prefer, skip the meringue and top with whipped cream. 

A good friend of mine did take a picture of her chocolate cream pie. And it turned out beautiful; so I'm going to share her picture instead. She posted the picture on Facebook, and her family responded that the pie looked like the ones her grandma had made.  And another responded that she had her grandma and mom's talent.

My friend Annette's pie... she is a great cook!

Many of us learned lessons from our grandma's kitchen and will potentially train our own grandchildren. Do you have a favorite from your grandma's kitchen that you want to share with your family?