Did Someone Say Holidays? Magic Crust Custard Pie

 I really hate to say these words but, 

"The holidays are approaching quickly!"

As of September 25th, the holidays are only three months away.

Holy Crow!!

And once again I am not ready.....

But to make one thing easy,

this magic crust custard pie can be a saving grace.

Yup, make it for your holiday gatherings

and you can get away with:

"Look what I brought, Grandma's recipe for custard pie."

"This took me all day to make and it is fabulous."

"This recipe came out of an antique cookbook."

Go ahead, tell the little white lie that you've been 

longing to tell. It's okay, no one will ever know that

this is the quickest most easy pie to make. 

And there is no fighting with a Pie Crust.

 The one thing I liked about this recipe is, 

you pour all your ingredients into a Blender,

and WA-LA....you have a pie instantly ready to stick in the oven.

 There it is, from the blender to the Pie Plate.

Easy-Peasy-Lemon-Squeezy!

I sprinkled a mixture of nutmeg and cinnamon on the top.

UMMMM Yeah, I may have gone a little overboard.

But it's all good!

I found this recipe (through Pinterest, of course) at Hot Eats and Cool Reads.

She grabbed my attention with 'Magic Crust'.

I also found, after making this pie, that I like out of the fridge chilled

better than out of the oven warm. 

There is just something about chilled custard that I love.

But your thoughts and tastes may be different.

Give this pie a try, and let those little white lies flow freely.....

Magic Crust Custard Pie

1/4 c. butter

4 eggs

3/4 c. white sugar

1 pinch salt

2 c. milk (I used Almond Breeze)

2 tsp. vanilla extract

1/2 c. all purpose flour

Nutmeg and Cinnamon (for sprinkling)

Preheat oven to 350 degrees F.

Put all of the ingredients in a blender. Blend for 30 seconds.

Pour into a 9 inch buttered pie pan. Sprinkle with nutmeg and cinnamon.

Bake for 45 minutes.

This recipe is linked to:
Foodie Friends Friday
Every Day Mom's Meals ~ Church Supper

A Minister's Dessert: Strawberry/Peach Cream Dessert

I love strawberry season! How about you?
And this is perfect for Memorial Day!
A huge thank you goes out to the service men/women that have served and are currently serving.

Are you wondering why this dessert isn't plated and photographed for you? If I were you, I would be wondering why....
I couldn't cut into this dessert because it was delivered to my Minister. He had shoulder surgery and demanded that I make him a treat. Yup, he got right down mean about his demands....
Ha! And if you believe that, I have an elephant in my back yard. No really, I do.....

I delivered this dessert to my laid-up Minister and he was nice enough to share. So yes, I did get to taste this amazing dessert. I will for sure be making this over and over and over and over.
But I think I will experiment with it and try different fruit flavors. I bet this would be awesome in blueberry.
Even though I didn't get a piece of this plated for you, I tried my best to get a picture of the different layers that showed through the dish. Pretty, huh?

This recipe is linked to:

Foodie Friends Friday



Strawberry/Peach Cream Dessert

1 package Pecan Sandies cookies, crushed
1/2 c. butter, melted

1/2 c. Domino Light sugar blend
1 pkg. (3 oz.) strawberry jell-o
2 TBS cornstarch
1 can (12 oz.) lemon/lime soda
1 pkg (8 oz.) cream cheese, soft
1 c. confectioners' sugar
1 carton (8 oz.) frozen whipped topping, thawed
Sliced fresh strawberries and frozen (thawed) peaches to equal 6 c.
1/3 c. unsweetened pineapple juice

In a small bowl, combine the cookie crumbs and butter; press into the bottom of an ungreased 13 x 9 inch dish.
In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5 - 7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally.
Mean while, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped cream until blended. Spread over crust. Combine strawberries, peaches, and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.

My Little Boxer: Dutch Apple Pie

Yes, I have posted this recipe before, and if you want to see something sad, hilarious, sickening, un-motivational, etc.... GO HERE!!

That was posted before I got my Canon PowerShot SX20IS.....

WOW!! It is officially October. Holy Cow!! Where did the time go?

But October is so beautiful!! All the different colors, spices, apples, pumpkins, and scary beings are in the month of October.

This pie is one of the easiest to make. That is an oatmeal crust.

All you have to do is chop the apples and mix with the filling ingredients. Simple, simple, simple.....

By saving some of the crust mixture, you have your topping....

Right out of the oven!!

This recipe is linked to:

Yummers!! And just so you know, this pie does not last long. And it's best to eat it warm. And if you decide to take this to a family gathering, take two. And if you try to adjust this recipe by adding cinnamon, you will ruin it. And let the vanilla flow. And hide a piece for later. And only use Granny Smith apples. And always let family members talk you into making this. And....

Dutch Apple Pie

2 c. all purpose flour

1 c. brown sugar

3/4 c. butter, melted

1/2 c. old fashioned oats

Filling:

1 1/4 c. water

2/3 c. sugar

3 TBS cornstarch

3 large Granny Smith apples, peeled and chopped

1 overflowing tsp. vanilla

Preheat oven to 350 degrees F.

Combine the first four ingredients; set aside 1 c. for topping. Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside. For the filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute, or until thickened. Remove from the heat; stir in apples and vanilla. Pour into crust; top with the reserved crumb mixture. Bake at 350 degrees F. for 40 - 45 minutes.

OOOOEY-GOOOOEY Goodness Right Here: Caramel Apple Dumplings

Isn't that gorgeous?

These apple dumplings are a lot different than the pie crust covered apple dumplings.

These are like the dumplings you find in soup.

Fluffy, gooey, rich, and they will for sure make your tongue lick your eyebrows.....

I wanted to show you how they had to cook. They had to cook in a covered pot for about 15 minutes. I was hoping you could see them through the lid. My camera did good.....

Just add to the deliciousness, and knowing that this time of year is all about caramel and chocolate, right?

I decided to drizzle the goodness on top of my dumpling.

Out-of-this-world fantastic. It added so much richness to the already available caramel sauce.

I had to show you the inside. You can see how fluffy they are.....

Gorgeous!!

This recipe belonged to my grandmother.

It is linked to:

Caramel Apple Dumplings

Sauce:

1 1/2 c. water

1 c. packed brown sugar

2 TBS butter

1 tsp. vanilla

Dumplings:

1 1/4 c. all-purpose flour

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 c. milk

2 TBS butter, melted

1 tsp. vanilla

1 c. shredded unpeeled Granny Smith apple (1 apple)

1 TBS hot caramel ice cream sauce

1 TBS milk chocolate chips

In a large saucepan (I used a dutch oven) combine sauce ingredients; bring to a boil, stirring constantly. For the dumplings, combine flour, sugar and baking powder in a large bowl. Add milk, butter, and vanilla; stir until moistened. Gently fold in apples. Drop by heaping TBS into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 10 to 15 minutes. Serve warm with caramel/chocolate drizzled on top.

In a microwave safe dish heat caramel and chocolate chips until melted. About 20 - 25 seconds.

Another One Bites The Dust: Sour Cream Rhubarb Pie

Yes, I am on a pie kick. Now that I know I can manage making a pie, there is going to be pie for

Breakfast

Lunch

Dinner

Snack

and Sleep Eating....

Do any of you sleep eat? Have you ever woke up to crumbs in your bed?

I have never done this, but I know people that do.

This pie is absolutely amazing, and if you like rhubarb pie, you will love this one.

This pie turned out with a crispy top.

I wish I could've gotten a picture of it while it was baking in the oven. The pie poofed way up, kind of like those Jiffy Pop popcorn thingies. You know what I'm talking about? The foil covered popcorn pan with a handle.

You can see the crispiness on this pie. It's kind of like getting a pie and crisp all in one.

As I was collecting my ingredients for this pie, I noticed that I didn't have enough sour cream.

I was not about to give up though.

I stepped into my refrigerator to search for something to mix with the sour cream (no, I do not have a walk in cooler, but it's nice to wish....).

I returned with a container of ricotta cheese. PERFECT!!

I was a quarter cup short of sour cream, so I mixed ricotta cheese with it.

Doesn't that look amazing? Another one of these will be made before the rhubarb season is over....GUARANTEED!!

This recipe is linked to:

Sour Cream/Ricotta Rhubarb Pie

1 (9 inch) unbaked pie crust

4 c. chopped fresh rhubarb

1 egg

1 1/2 c. granulated sugar

3/4 c. sour cream

1/4 c. ricotta cheese

1/3 c. all-purpose flour

1/2 c. all-purpose flour

1/2 c. brown sugar

1/4 c. butter, melted

Preheat the oven to 450 degrees F.

Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk the egg, sugar, sour cream, ricotta, and 1/3 c. of flour until smooth. Pour over the rhubarb.

In a small bowl, mix together 1/2 c. of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.

Bake for 15 minutes in the 450 degree F. oven, then reduce the heat to 350 degrees F. Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

"Here now is the man who did not make God his stronghold, but trusted in his great wealth and grew strong by destroying others!"

Psalm 52:7

All have sinned. Because of sin, no person can find God on his own. Only God can save us. It is easy to mistake "accomplishment" with goodness. Just because something is done well or thoroughly doesn't mean it is good (for example, someone may be a great baker or a skillful liar). Measure all you do by the rule of God's Word, not by how proficiently you do it.

Remember: Cinnamon Crust

Did your mom or grandmother ever make this for you?

It's left-over pie crust sprinkled with cinnamon and sugar and baked.

Whenever my mom was making pies, the place to hang-out was in the kitchen. I knew this would be coming my way soon.

Me and my brothers would fight over this stuff.

And to eat it hot right out of the oven.....Oh man, that was the best.

Bake it at 350 degrees F. for about 30 minutes.

"In all My prayers for all of you, I always pray with joy because of your partnership in the gospel from the first day until now, being confident of this, that he who began a good work in you will carry it on the completion until the day Christ Jesus.

Philippians 1:4-6

The Philippians were remembered with joy and thanksgiving whenever Paul prayed. By helping Paul, they were helping Christ's cause. When others think about you, what comes to their minds? Are you remembered with joy by them? Do your acts of kindness lift up others? My mother lifted me up when she made cinnamon crust. This memory of her will never go away.

Fear: Rhubarb Custard Pie

I DID IT!!

Do you see what is in those two pictures up there?

Yup, it's rhubarb custard pie.

I have not attempted to make a rhubarb pie since I was in my mid 20's; I am now 43.

Yes, my experience in my mid 20's has scared me for that long. Just thinking about it makes me shake....

There is a rhubarb patch that grows at the back of my property line. And it is right on the line. I feel that the patch of rhubarb could belong to either me or my neighbor, but to keep things right, I only use what's on my side.

Wouldn't you do the same thing?

I thought so....

I gathered enough rhubarb (on my side) to make a rhubarb custard pie.

I am looking fear straight in the face while I am preparing this pie, and shaking the whole time.

I even made my own pie crust.

I'm not happy with the recipe (it's not sweet enough) and will be looking for another one, but I am just glad to be boxing out my fear.

I did find out that rhubarb cooks down....

I will have to make adjustments to the filling when I make this again.

Did you notice how I said again? I am not afraid anymore.

Now, to tell you why I fear rhubarb custard pie....

When I was in my mid 20's, I wanted to surprise my boyfriend, at the time, with rhubarb custard pie, and I wanted to show him that he really picked a winner when it comes to kitchens and foods (you know how the dating scene is, you have to impress, right?)

I put together my pies, placed them in the oven, set the timer, and went to relax in front of the TV.

The next thing I knew the whole entire house was filled with black smoke. Yes, the pies ran over in the oven.

I didn't know what to do, so I shut off the oven, pulled the partially baked pies out of the oven, while the black smoke kept getting thicker....

I ran to the front door, opened it, ran to the back door, opened it, and all the while fighting the urge to call the fire department.

I WAS SCARED THAT BAD.

Now 20 years later, I have decided to face that fear and knock it out for good (I placed a cookie sheet under the pie...).

I am one to give words of wisdom when it comes to fear.

"If you let fear win, you will struggle to achieve."

"Fear will be strong if you allow it to be."

And the famous "NO FEAR"

But do I take my own advice? Sure I do. 20 years later....

Rhubarb Custard Pie

1 (9 inch) pie shell

2 c. chopped rhubarb

1 c. white sugar

2 TBS all-purpose flour

1/2 tsp. ground nutmeg

2 eggs, beaten

4 tsp. milk

Preheat oven to 350 degrees F.

Spread rhubarb evenly across unbaked pasty shell.

In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour over rhubarb.

Cover edges of pie shell with aluminum foil to prevent over-browning (I didn't use foil and didn't have any problems with the crust getting too brown).

Bake in oven for 55 minutes.

"No one will be able to stand up against you all the days of your life. As I was with Moses, so I will be with you; I will never leave you nor forsake you. Be strong and courageous, because you will lead these people to inherit the land I swore to their forefathers to give them."

Joshua 1:5-6

Every new situation can be a challenge. Without God it can be frightening. With God it can be a great adventure. He is with us as we face our new challenges. We may not conquer nations, but every day we face tough situations, fears, difficult people, and temptations. God promises that He will never abandon us or fail to help us. By asking God to direct us we can conquer many of life's challenges. Just don't wait 20 years to ask for help.

Panic: Apple Crisp

Apples: One of the best ingredients of fall. There is nothing better than biting into a fresh, juicy, sweet apple. These are Gala apples. They are on the sweeter side and I love baking with them. They are really good eaten plain, dipped in peanut butter, or eating with pop corn. Have you ever eaten apples with pop corn? If you haven't, it is a must. The salty pop corn is an awesome accompaniment to the apple. They are also very good dipped in ranch dressing. My mother makes an awesome apple salad. I wonder if I can twist her arm for the recipe, that way I can share with all of you.

The apple is a fruit that contains 83 to 93% water. Apples also contain Vitamins A, B, C, and Pentatonic acids. Vitamin C and the Pentatonic acids are found in the skin of the apple. One thing I always told my kids, "Never peel your apples. Slice them with the skins on."
Did you know that apples have a calming affect? It is known that an apple eaten before bedtime will help ease sleep. The juice of an apple is also calming too. The juice can be used to rub on the body to calm tenseness, and it also invigorates the skin. I wonder how many apples it would take to get a bathtub full of juice? I think that is just what I need, an apple juice bath....

My apples were purchased from a local farm. They are Gala apples, and oh so juicy...

Yesterday I had a panic attack. I could not locate my apple crisp recipe. I have a folder that holds all of my favorite TNT recipes. It was not in there!! I promised Sean some apple crisp, so my time was limited. I searched and searched for that recipe until I finally gave up and turned to Allrecipes.com. I found a recipe that sounded appealing, but when it was completed I was very disappointed. As you can see from the picture below, the apples look dehydrated. I am a fan of juicy apple crisp, not dry. This recipe also has a crust on the bottom which I thought was kind of odd. Usually apple crisp just has the crunchy topping. I am going to share this recipe, and you can form your own opinion.
This morning I CALMLY located MY apple crisp recipe and I will share that one with you also. I don't know how it happened, but my recipe was stuck inside a cookbook. One of my priorities is to create a filing system for my recipes so I don't have to panic anymore. Now that my apple crisp recipe has been located, I can throw my compromised version away.

The only way I could eat this apple crisp was by placing it in a bowl and dowsing it in milk. Sean liked it though, he ate his with vanilla ice cream (yuck!). Yes, I am not an ice cream fan. Odd, huh?

Compromised Apple Crisp

2 c. all-purpose flour

2 c. rolled oats (I used quick-cook)

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 c. packed brown sugar

1 1/2 c. butter, soft (this is another thing I didn't like about this recipe. That is a lot of butter!!)

2 quarts peeled, cored, and sliced apples (I used Gala)

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.

Take half of the mixture and pat into the bottom of a 9x13 inch baking dish.

Cover crumb mixture with apple slices, then sprinkle with remaining crumb mixture.

Bake at 350 degrees F. for 45 - 50 minutes, or until apples are tender.

NOW FOR MY APPLE CRISP

10 cups thinly sliced apples, peeled and cored

1 c. white sugar

1 TBS all-purpose flour

1 tsp. ground cinnamon

1/2 c. water

1 c. quick-cooking oats

1 c. all-purpose flour

1 c. packed brown sugar

1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 c. butter, melted

Preheat oven to 350 degrees F.

Place the sliced apples in a 9x13 baking pan. Mix the white sugar, 1 TBS flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.

Combine oats, 1 c. flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F. for about 45 minutes.

Guaranteed, you will like this one better.

Good Luck~Happy Eating~Enjoy

Dutch Apple Pie

This is definitely another crying recipe as I so (fighting) easily give it away. My Dutch Apple Pie is a famous one. Guaranteed, this pie will be wiped out in seconds. The best way to eat this pie is when it is still warm, and with family. This one is a must during the holidays, but if you are going to a family gathering, make sure you take more than one.
The oatmeal crust sets off this pie, creating an amazing flavor combination. Have you ever had apple/cinnamon oatmeal? Isn't that just the most amazing flavors in your mouth? When I eat apple/cinnamon oatmeal, I never want the flavor sensation to end.....MMMMMM!!! The sensation caused from this pie is the same way. "Oh please, don't let this end...."
I have topped this pie with whipped cream, but it can easily stand alone.
Dutch Apple Pie
2 c. all purpose flour
1 c. packed light brown sugar
3/4 c. butter melted
1/2 c. quick cooking oats

Filling:
1 1/4 c. water
2/3 c. sugar
3 TBS cornstarch
1 1/4 c. diced peeled tart apples (3 large granny smith)
1 tsp. vanilla extract (don't be afraid to let this run over the tsp.)

Preheat oven to 350 degrees F.

Combine the first four ingredients; set aside 1 c. for topping. Press crumb mixture into an ungreased 9-inch pie plate; set aside. For the filling, combine sugar, cornstarch, and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute, or until thickened. Remove from the heat; stir in chopped apples and vanilla. Pour into crust; top with reserved crumb mixture. Bake at 350 degrees F. for 40-45 minutes. The top should be nice and brown.

Good luck, happy eating, and enjoy...