Thursday, November 12, 2009
We had a wonderful time at Relief Society on Thursday night. We had a nice turn out and we missed those who weren't able to attend. We had delicious soups that several ladies brought. They were served in darling bread bowls, made by Mrs. Powell's under the directions of Sherri Hatch. We also had yummy salads and pumpkin bars. We will post the recipes as soon as we get them. We played a couple of games that helped us to get to know each other better. We also had a drawing for everyone that entered a pie recipe in our contest for a free apron. We actually gave two aprons away--one to Renee' Bodily and the other to Kaelyne Schwieder. Thanks to everyone who entered a recipe. They are all posted here on the blog. Thanks to everyone who helped to make the night a success. To see a few pictures from our fun night, just click on the green arrow below.
Friend Quotes
Here are the friend quotes from Thursday night Relief Society. Double click on the quotes to read in a larger format.
BLENDER CHEESECAKE
From Gilda Wade
1 2/3 c graham cracker crumbs
1/2 c butter, melted
1/2 c boiling water
1 small pkg lemon Jello
2 T lemon juice
2 c cottage cheese
1 10 oz Cool Whip, thawed
Place cracker crumbs into pie plate, add melted butter. Mix well with fork and press into the bottom; set aside.
In blender, pour boiling water and Jello. Blend on low until Jello is dissolved. Add lemon juice and 1 c cottage cheese, blend on high. Add remaining cottage cheese and lend until smooth. Pour into bowl. Add Cool Whip and mix until smooth. Pour over crumb crust and chill until set.
Serve as is or garnish with your favorite pie pilling (blueberry, cherry, etc).
1 2/3 c graham cracker crumbs
1/2 c butter, melted
1/2 c boiling water
1 small pkg lemon Jello
2 T lemon juice
2 c cottage cheese
1 10 oz Cool Whip, thawed
Place cracker crumbs into pie plate, add melted butter. Mix well with fork and press into the bottom; set aside.
In blender, pour boiling water and Jello. Blend on low until Jello is dissolved. Add lemon juice and 1 c cottage cheese, blend on high. Add remaining cottage cheese and lend until smooth. Pour into bowl. Add Cool Whip and mix until smooth. Pour over crumb crust and chill until set.
Serve as is or garnish with your favorite pie pilling (blueberry, cherry, etc).
OUT OF THIS WORLD HERSEY CHOCOLATE PIE
From Renee Bodily
3-4 Hersey Chocolate bars w/almonds (or dipping chocolate)
14 large marshmellows
1/4 cup milk
1 cup whipping cream (no sugar)
Melt chocolate, marshmellows, milk in double boiler over hot water (or microwave). Let cool. Whip cream and add to cooled chocolate mixture. Pour into shell and refrigerate. This is the first pie to go at Thanksgiving!
3-4 Hersey Chocolate bars w/almonds (or dipping chocolate)
14 large marshmellows
1/4 cup milk
1 cup whipping cream (no sugar)
Melt chocolate, marshmellows, milk in double boiler over hot water (or microwave). Let cool. Whip cream and add to cooled chocolate mixture. Pour into shell and refrigerate. This is the first pie to go at Thanksgiving!
APPLE CRISP
From Sherri Price
Sift together:
1 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
Add 1 egg stir with fork and crumble with fingers
Spray a 9x13 glass dish and cover the bottom with 6 to 7 cups thinly sliced peeled apples and sprinkle with 1/2 cup of sugar (or less) and 3/4 tsp. cinnamon
Top with above crumb mixture and melt 1 cube of butter and drizzle over that. Bake at 350 degrees until tender about 40 min.
Serve with vanilla ice cream or cool whip.
Sift together:
1 cup sugar
1 cup flour
1/2 tsp. salt
1 tsp. baking powder
Add 1 egg stir with fork and crumble with fingers
Spray a 9x13 glass dish and cover the bottom with 6 to 7 cups thinly sliced peeled apples and sprinkle with 1/2 cup of sugar (or less) and 3/4 tsp. cinnamon
Top with above crumb mixture and melt 1 cube of butter and drizzle over that. Bake at 350 degrees until tender about 40 min.
Serve with vanilla ice cream or cool whip.
FREEZER CARMEL DRIZZLE PIE
From Chelsey Drake
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
TURTLE PUMPKIN PIE
From Cheri Hart
1/4 plus 2 T. caramel ice cream topping, divided
1 Graham cracker pie crust (6 oz.)
1/2 cup plus 2 T. chopped pecans
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (8 oz.) container Cool Whip, divided
Pour 1/4 caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1- 1/2 cups Cool Whip; spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.
1/4 plus 2 T. caramel ice cream topping, divided
1 Graham cracker pie crust (6 oz.)
1/2 cup plus 2 T. chopped pecans
2 pkgs. (3.4 oz. each) vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 (8 oz.) container Cool Whip, divided
Pour 1/4 caramel topping into crust; sprinkle with 1/2 cup nuts.
Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1- 1/2 cups Cool Whip; spoon into crust.
Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.
BANANA CREAM PIE
From Kaelyne Schwieder
1 C. MILK
1 C. LIGHT CREAM OR HALF AND HALF
3 T. FLOUR
1T. CORNSTARCH
1/2 C. SUGAR
1/4 t. SALT
2 EGG YOLKS
1 t. VANILLA
HEAT MILK AND CRAM UNTIL LIGHT SCUM FORMS ON TOP. MIX DRY
INGREDIENTS. SLOWLY STIR IN DRY INGREDIENTS TO MILK/CREAM
MIXTURE. STIR UNTIL THICKENS. POUR SMALL AMOUNT OF MIXTURE
INTO WELL BEATEN EGG YOLK, TO HEAT THE EGG, THEN SLOWLY ADD
IT BACK INTO THE MAIN PAN. STIR FOR ABOUT ONE MINUTE. REMOVE
FROM HEAT AND ADD VANILLA, AND CUT UP BANANA. POUR INTO
COOKED AND COOLED PIE CRUST. COOL. TOP WITH WHIPPING CREAM.
MAKES 1 PIE
1 C. MILK
1 C. LIGHT CREAM OR HALF AND HALF
3 T. FLOUR
1T. CORNSTARCH
1/2 C. SUGAR
1/4 t. SALT
2 EGG YOLKS
1 t. VANILLA
HEAT MILK AND CRAM UNTIL LIGHT SCUM FORMS ON TOP. MIX DRY
INGREDIENTS. SLOWLY STIR IN DRY INGREDIENTS TO MILK/CREAM
MIXTURE. STIR UNTIL THICKENS. POUR SMALL AMOUNT OF MIXTURE
INTO WELL BEATEN EGG YOLK, TO HEAT THE EGG, THEN SLOWLY ADD
IT BACK INTO THE MAIN PAN. STIR FOR ABOUT ONE MINUTE. REMOVE
FROM HEAT AND ADD VANILLA, AND CUT UP BANANA. POUR INTO
COOKED AND COOLED PIE CRUST. COOL. TOP WITH WHIPPING CREAM.
MAKES 1 PIE
PUMPKIN LAYER PIE
From Kaelyne Schwieder
2 GRAHAM CRACKER CRUST
8 OZ CREAM CHEESE
1 T. MILK
1 T. SUGAR
1/2 C. COOL WHIP
MIX TOGETHER AND POUR ON TOP OF GRAHAM CRACKER CRUST
MIX 16OZ CANNED PUMPKIN
1/2 t. GINGER
1t. CINNAMON
1/2t. NUTMEG
IN SEPERATE BOWL MIX 2 LG PKGS INSTANT VANILLA PUDDING
1 1/2 C. COLD MILK
ADD THE PUMPKIN MIX TO THE PUDDING MIX AND LAYER ON TOP OF
CREAM CHEESE MIXTURE. REFRIGERATE. TOP WITH COOL WHIP.
MAKES 2 ROUND PIES
2 GRAHAM CRACKER CRUST
8 OZ CREAM CHEESE
1 T. MILK
1 T. SUGAR
1/2 C. COOL WHIP
MIX TOGETHER AND POUR ON TOP OF GRAHAM CRACKER CRUST
MIX 16OZ CANNED PUMPKIN
1/2 t. GINGER
1t. CINNAMON
1/2t. NUTMEG
IN SEPERATE BOWL MIX 2 LG PKGS INSTANT VANILLA PUDDING
1 1/2 C. COLD MILK
ADD THE PUMPKIN MIX TO THE PUDDING MIX AND LAYER ON TOP OF
CREAM CHEESE MIXTURE. REFRIGERATE. TOP WITH COOL WHIP.
MAKES 2 ROUND PIES
OREO COOKIE PIE
From Kaelyne Schwieder
1 LB CRUSHED OREO'S
1/4 C. BUTTER
1 C. POWDERED SUGAR
1 (8OZ) CREAM CHEESE
MIX AND LAY ON BOTTOM OF 9X13 PAN
IN SAME BOWL MIX
3 C. MILK
2 SM PKG VANILLA PUDDING
THEN ADD
12 OZ. COOL WHIP
LAY ON TOP OF OREO MIXTURE
REFRIGERATE BEFORE SERVING
YOU CAN TOP WITH MORE CRUSHED OREO'S IF YOU DESIRE
1 LB CRUSHED OREO'S
1/4 C. BUTTER
1 C. POWDERED SUGAR
1 (8OZ) CREAM CHEESE
MIX AND LAY ON BOTTOM OF 9X13 PAN
IN SAME BOWL MIX
3 C. MILK
2 SM PKG VANILLA PUDDING
THEN ADD
12 OZ. COOL WHIP
LAY ON TOP OF OREO MIXTURE
REFRIGERATE BEFORE SERVING
YOU CAN TOP WITH MORE CRUSHED OREO'S IF YOU DESIRE
PEAR PIE
From Joyce Terry
4-5 fresh pears -- sliced thin
1 Cup whipping cream
2 T. flour
pinch of salt
scant cup of sugar
Mix dry ingredients with pears. Add Cream.
Pour into pie crust. Cover with top crust, cut a few vent slits and
brush with milk or egg white to browm. Cover edges with foil if they
start to get too brown when baking.
Bake for 15 min. at 400 then reduce to 325 degree for 30 min.
4-5 fresh pears -- sliced thin
1 Cup whipping cream
2 T. flour
pinch of salt
scant cup of sugar
Mix dry ingredients with pears. Add Cream.
Pour into pie crust. Cover with top crust, cut a few vent slits and
brush with milk or egg white to browm. Cover edges with foil if they
start to get too brown when baking.
Bake for 15 min. at 400 then reduce to 325 degree for 30 min.
FRESH PEAR PIE
From Debbie Stucki
Pie
2 Cups Water
1 small Package of peach jell-o
¾ Cup sugar
2 T Corn Starch
Mix and cook until clear. Cool 2 hours on counter.
Put in pre-cooked pie shell. Add sliced peaches.
Cool and serve.
Perfect Pie Crust MAKES 1 TOP & 1 BOTTOM CRUST.
2 ½ Cups flour
½ t salt
1 t baking powder
1 Cup shortening
MIX DRY INGREDIENTS AND SHORTENING TIL THEY ARE IN PEA SIZE BALLS.
PUT IN CUP
1 T vinegar
4-6 T ice cold water
1 egg
Beat egg in cup with vinegar and ice water.
MIX LIQUID AND FLOUR MIXTURE TOGETHER. ROLL OUT AND PLACE IN PIE PAN. PRICK THE ENTIRE CRUST WITH A FORK.
BAKE ON 375 TIL GOLDEN BROWN.
Pie
2 Cups Water
1 small Package of peach jell-o
¾ Cup sugar
2 T Corn Starch
Mix and cook until clear. Cool 2 hours on counter.
Put in pre-cooked pie shell. Add sliced peaches.
Cool and serve.
Perfect Pie Crust MAKES 1 TOP & 1 BOTTOM CRUST.
2 ½ Cups flour
½ t salt
1 t baking powder
1 Cup shortening
MIX DRY INGREDIENTS AND SHORTENING TIL THEY ARE IN PEA SIZE BALLS.
PUT IN CUP
1 T vinegar
4-6 T ice cold water
1 egg
Beat egg in cup with vinegar and ice water.
MIX LIQUID AND FLOUR MIXTURE TOGETHER. ROLL OUT AND PLACE IN PIE PAN. PRICK THE ENTIRE CRUST WITH A FORK.
BAKE ON 375 TIL GOLDEN BROWN.
ICE CREAM PUDDING PIE
From Mary Schwieder
1 box instant pudding (any flavor you like)
1 cup milk
2 cups vanilla ice cream (softened)
1 cookie crumb or graham cracker pie crust
Cool whip
Mix ingredients with an electric mixer in order listed. Pour into pie crust.
Place in refrigerator until ready to serve. Garnish top with Cool Whip before serving.
Note: You can add coconut, bananas, berries etc. to the filling before pouring in pie shell
if desired.
1 box instant pudding (any flavor you like)
1 cup milk
2 cups vanilla ice cream (softened)
1 cookie crumb or graham cracker pie crust
Cool whip
Mix ingredients with an electric mixer in order listed. Pour into pie crust.
Place in refrigerator until ready to serve. Garnish top with Cool Whip before serving.
Note: You can add coconut, bananas, berries etc. to the filling before pouring in pie shell
if desired.
MOON PIE
From Amber Vest
Crust:
1 1/4 cups flour
1 1/4 cups water
1/2 cup plus 2 TBSP. Butter
5 Eggs
Melt butter in a pan and add the water. Bring to a boil and remove from heat. Add flour all at once and mix just until the flour disappears. Add the eggs one at a time mixing into the flour and butter mixture and mix well. Spread into a non greased jelly roll pan. Bake at 400 degrees fro 30 minutes. Do not open the oven during baking! Do not prick the large bubbles that form! Cool before adding the topping.
Topping:
1- 8 oz package of cream cheese at room temperature
3 1/2 cups of milk
2 packages of instant vanilla pudding
Blend the cream cheese and milk together. (There will be small chunks in the milk.) Add the instant pudding and blend well. Pour or spoon over the crust. Let this cool for a few minutes in the fridge.
1 Large carton of cool whip
Frost the pudding layer with the cool whip. Garnish with chocolate syrup and nuts if desired.
Crust:
1 1/4 cups flour
1 1/4 cups water
1/2 cup plus 2 TBSP. Butter
5 Eggs
Melt butter in a pan and add the water. Bring to a boil and remove from heat. Add flour all at once and mix just until the flour disappears. Add the eggs one at a time mixing into the flour and butter mixture and mix well. Spread into a non greased jelly roll pan. Bake at 400 degrees fro 30 minutes. Do not open the oven during baking! Do not prick the large bubbles that form! Cool before adding the topping.
Topping:
1- 8 oz package of cream cheese at room temperature
3 1/2 cups of milk
2 packages of instant vanilla pudding
Blend the cream cheese and milk together. (There will be small chunks in the milk.) Add the instant pudding and blend well. Pour or spoon over the crust. Let this cool for a few minutes in the fridge.
1 Large carton of cool whip
Frost the pudding layer with the cool whip. Garnish with chocolate syrup and nuts if desired.
APPLE CRUMB PIE
From Aubrey Potter
2/3 C sugar
3/4 Tbsp Cinnamon
2 Tbsp Flour
6 C sliced apples
1 9-inch unbaked pastry shell
1/2 C flour
1/4 C butter
1/4 C sugar
Combine first 3 ingredients, stir into apples. Turn into pastry shell. Combine remaining flour and sugar, cut in butter until crumbly. Sprinkle over apples. Bake at 400 for 45-50 minutes or until done.
2/3 C sugar
3/4 Tbsp Cinnamon
2 Tbsp Flour
6 C sliced apples
1 9-inch unbaked pastry shell
1/2 C flour
1/4 C butter
1/4 C sugar
Combine first 3 ingredients, stir into apples. Turn into pastry shell. Combine remaining flour and sugar, cut in butter until crumbly. Sprinkle over apples. Bake at 400 for 45-50 minutes or until done.
BANANA OR COCONUT CREAM PIE
From Roxann Owen
Cream Pie Filling
Stir in pan:
2/3 C sugar
1/4 C cornstarch
1/2 tsp salt
Mix and Add:
4 egg yolks, beaten
3 cups milk
Cook over medium heat, stirring constantly until thick and boiling. Boil 1 minute. Remove from heat. Blend in 2 Tbsp Butter and I Tbsp + 1 tsp Vanilla. Cover an cool to room temperature.
For banana pie: Slice 2-3 bananas and mix in
For coconut: Add 1 C moist, shredded coconut to filling
Chill 2 hours in cooked pie crust. Add whipped topping before serving.
Cream Pie Filling
Stir in pan:
2/3 C sugar
1/4 C cornstarch
1/2 tsp salt
Mix and Add:
4 egg yolks, beaten
3 cups milk
Cook over medium heat, stirring constantly until thick and boiling. Boil 1 minute. Remove from heat. Blend in 2 Tbsp Butter and I Tbsp + 1 tsp Vanilla. Cover an cool to room temperature.
For banana pie: Slice 2-3 bananas and mix in
For coconut: Add 1 C moist, shredded coconut to filling
Chill 2 hours in cooked pie crust. Add whipped topping before serving.
Monday, November 2, 2009
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