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?