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.

Kansas City Mud Pie - Week 33

Layers of pecans, cream cheese, chocolate pudding, and whipped cream will make this an unforgettable mud pie!

I remember my childhood days when we would find some bare dirt and add a garden hose to get some nice soupy mud to bake an assortment of mud pies. We would use a variety of treasures (stones, sticks, grass clippings, dandelions, etc) to garnish them so we could could make a collection to serve in our restaurant. Those memories are still fresh even after 30+ years old.

Dirt, marvellous dirt from Roasted Peanuts.

Apparently, Charles Schulz must have thought a lot of the skill of mud-pie bakers because it was the topic of many of his cartoon strip in the 50's. Many of the strips are featured on the http://peanutsroasted.blogspot.com/. What a walk down memory lane! I loved Peanuts as a girl and remember reading through the large comic strip books that the library had...and I'll never forget how much I always looked forward to watching the Peanuts holiday tv specials.

Anyways, this pie can help fulfill your childhood dreams of being able to eat your own mud-pies and having your family love your special mud-pie! 

Ingredients:

1-1/4 c. finely chopped pecans

¾ c. flour

¼ c. butter, melted

½ t. salt

2 - 8 oz pkg cream cheese, softened

1-1/2 c. powdered sugar, sifted

8 oz Cool Whip, thawed & divided

2-2/3 c. milk

2 – 3.9 oz pkg chocolate instant pudding

Directions:

Mix nuts, flour and butter. Press into a 9” springform pan. 

Bake for 20 minutes at 375 degrees. Cool.

Beat cream cheese and sugar with mixer until well blended. 

Gently stir in 1-1/2 cups cool whip; spread over crust.

Beat milk and dry pudding mixes with whisk 2 minutes. Spoon over cream cheese layer.

Refrigerate several hours or until set. 

Run knife or metal spatula around rim of pan to loosen desert; remove rim. 

Top pie with remaining cool whip just before serving.

This pie is also known as "Better Than Robert Redford".

What are some of your favorite childhood memories?

Hope you can enjoy your mud pie while reminiscing about your days of youth.

Chocolate Silk Cream Cheese Pie - Week 12

Chocolate Silk Cream Cheese Pie...yes!

I made this recipe about 20 years ago, and then I stowed this recipe card into my box. And then it sat there unnoticed until now. I am glad I rediscovered it.  

It is delightfully rich. And worth every calorie. 

Some are concerned about the raw eggs that are included in this. Apparently, the uncooked egg is what makes a silk pie because that is the common thread in all chocolate silk recipes.  If you are concerned about the raw eggs, especially for pregnant ladies, infants, or elderly; some stores do sell a pasteurized egg that eliminates the salmonella risk that is associated with raw eggs.  My family has never had an issue with raw cookie dough or homemade ice cream with raw eggs; so I went ahead and used the eggs that I already had in my fridge.

This time, my youngest son helped by whipping the egg whites into those stiff peaks. He actually helps almost every time because he is my official photographer. 

Ingredients:

24 chocolate sandwich cookies, crushed

1/4 c. butter, melted

1 (8 oz.) pkg cream cheese, softened

1/4 c. sugar

1 t. vanilla

2 egg yolks

1 c. semi-sweet chocolate chips, melted

2 egg whites

1/4 c. sugar

1 c. whip cream topping

Directions:

Combine cookie crumbs and melted butter. Press into a 9" pie plate. Refrigerate at least an hour before filling. Combine cream cheese, 1/4 cup sugar, and vanilla. Beat until smooth and creamy. Add egg yolks and beat until smooth. Stir in melted chocolate. Beat egg whites until foamy. Gradually add 1/4 cup sugar to egg whites. Beat until stiff peaks form. Fold gently into chocolate mix. Gently fold whip cream cream topping into chocolate mixture. Cool at least 3 hours before serving.

I think you'll find this pie super-delicious!