Joy in the Kitchen!

I've been craving Reese's lately.  A LOT.  Or Chocolate Peanut Butter ice cream.  Tonight we have a pie and ice cream social to attend and I signed up to bring a pie.  I originally planned on baking an apple pie using fruit off of our trees, but considering my relentless Reese's craving, I changed my mind.  Peanut Butter Chocolate pie it is!   It might not go as well with homemade ice cream as the apple may have, but we'll just have to deal with that. You'll need a graham cracker crust and you can either make one or buy one.  Doesn't matter to me.  I made one so I didn't have to run to the store.  A chocolate cookie crust would be delicious as well, but... then I would have had to run to the store.  You can try it that way if you'd like.  OR next time I make this, if there happens to be a sleeve of Oreo cookies that have escaped attention (like THAT ever happens!) I'll try it.   This filling recipe makes enough fo...

I've got several boxes of apples picked from our trees last fall sitting in my garage.  They're starting to soften, so I don't care to eat a whole one, but they're still great for cooking.  I used several making filling for these little treats for Family Home Evening.  I used a purchased crust, that had been in the fridge since Christmas (Date's still good for another week - I checked!).   The kids really liked these.  I served them with ice cream on the side, but I thought they'd be great with just a glass of milk.  They are easy to serve as an "on the go" snack.  I can see making several of these to put in the freezer for a quick and easy dessert anytime! Little Apple Pie Bites 1 can of apple pie filling or make your own (directions below) 1 batch of pie crust or 1 box of pre-rolled pie crust dough Roll out crust and using a biscuit cutter, cut out as many rounds as you can get. (out of 1 box of crust I got 24 rounds)  Spray a cookie sheet...

I blended recipes from both of Dave's Grandmothers for this.  In one I liked the spices better. :)  My Mom uses the recipe off of the can of Libby's pumpkin and that is my next favorite.  Mmmm!  This makes 2 9 inch pies with a little to spare.  Usually I have a small pie tin with extra pie dough rolled into it - and I fill that with the left over filling. Pumpkin Pie Filling 3 C. cooked pumpkin pureed (or winter squash) or 1 large can of pumpkin 1 1/2 C. sugar 4 eggs 1 tsp. cinnamon 1/2 tsp. cloves 1 tsp. salt 1/2 tsp ginger 1/2 tsp. nutmeg 2 12 oz. cans of evaporated milk Mix all but the milk until well blended.  Slowly mix in milk and pour into unbaked pie crusts.  Bake at 350 degrees for 45 minutes to an hour, or until a knife inserted into the middle of the pie comes out clean. Joy's Notes :  I was forever pouring the filling into the crust and then spilling it as I placed it in the oven.  I've found it works easiest, to...

This crust is a different taste, texture and color than a Crisco crust.  I like that it makes enough dough for 4 single or 2 double crusts. (plus usually enough to roll out 1 more small crust from the trimmings)  The dough is easy to work with, and comes out tender and flaky.  If you don't need 4 crusts worth of dough, divide dough into 4 pieces, gently press each into a ball, and flatten to about 1 inch thick.  Wrap this well in plastic wrap and freeze.  To use later, thaw on counter for an hour or so and roll out as usual. This year I recruited help from the kids with food prep and McKay, my 14 year old son, chose to do the pie crusts.  He did a terrific job!  It helps to have 2 people once you get to the point of adding the liquid, but you can work it out with one person as well. My Favorite Pie Crust 4 C. flour 1 lb. all vegetable margarine 1/4 C. sugar 1/2 tsp. salt Put dry ingredients in large bowl, mix together with ...

I confess , I'm not a huge pie lover....   I've never cared for double crust pies, unless they're smothered with ice cream.   I do enjoy cream type pies however, banana and chocolate being my favorite.   This Colorado Peach Cream Pie is a wonderful, wonderful way to use fresh peaches!  I found the recipe years ago in a Farm Woman newsletter. (Actually, I think it was one of those letters trying to get you to subscribe to their magazine.)  You can serve this warm or cold, I prefer it cold. (Probably from snitching leftovers out of the fridge the next day.)  It does take a little time, but well worth it!  Let me know what you think when you try it!   --> Colorado Peach Cream Pie Crust: ½ C. butter 1 ½ C. flour ½ tsp. salt Cut butter into flour and salt.  Press into a 9-inch pie plate. Filling : 4 C. fresh, sliced peaches 1 C. sugar, divided 2 T. flour 1 egg ¼ tsp. salt ½ tsp. va...