Happy Birthday Dear Daughter

Hannah and Oliver celebrating the end of another year.
The cake was Angel food cake, lite cherry filling and whipped cream. Enjoyed by all of us!
May the bluebird of happiness land on your windowsill and stay awhile. Love your mom!

Sweet Potato Pecan Pie

2 prepared, unbaked pie crusts
Filling:
1 lb. peeled, cooked sweet potatoes
4 Tablespoons butter
1 14-oz can sweetened condensed milk
2 large eggs
1 teaspoon orange peel, grated
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon vanilla extract

Topping:
2 large eggs
6 TB. dark corn syrup
6 TB. brown sugar
2TB. butter, melted
1 tsp. vanilla extract
1 cup pecans

Directions:
Preheat oven to 3250. In a large bowl, mash the sweet potatoes with the butter. Add the peel, cinnamon, salt, nutmeg, allspice and vanilla. Beat on medium speed until smooth. Divide the filling between the two pie crusts. Cover the edges of the crust with foil to prevent burning. Bake at 350 for 30 minutes. Remove from the oven while preparing the topping.
Fore the topping, combine the eggs, corn syrup, sugar, butter and vanilla. Mix well. Fold in the pecans. Divide the toppping between the two pies. Return to the oven and bake 20-25 minutes or until the topping has set. Serve at room temperature.
Prep time: 15 minutes plus time to cook sweet potatoes
Baking Time: 50-55 minutes.
Serves : 16
Each serving is 270 calories. fat 110, sugars 27g.
Rachel Reynolds Luster from Penzey Spices Holiday 2014

Hildegard of Bingen

Medieval visionary, writer and composer of music.

Barilla Manicotti with Spinach,Cheese and Mushrooms

Ingredients:
1 box manicotti
1 jar marinara sauce
2T. extra virgin olive oil
1 clove garlic, chopped
12 oz. fresh ricotta cheese
12 oz. mushrooms, chopped
12 oz. fresh spinach
salt and pepper
1 cup Parmigiano Reggiano cheese, divided
2 T. water

Preparation:
1. Preheat oven to 400 F.
2. Cook manicotti according to package directions.
3. In a skillet, heat olive oil with garlic; before garlic turns yellow add mushrooms then season with salt and pepper and brown.
4. Steam the spinach, chop well.
5. Mix ricotta, mushrooms, spinach, salt, pepper and half the pramigiano. Fill the manicotti
6. In a 9 x 13 inch greased pan place half of the marinara sauce and water, arrange the manicotti, cover with remaining sauce and Parmigiano cheese.
7. Cover with aluminum foil and bake for 30 minutes.

Mrs. Fields Cookies

Cream:
1 cup butter
1 cup sugar

Add:
2 eggs
1 tsp vanilla

Mix together:
2 cups flour
2 1/2 cups oatmeal
Mix flour and oatmeal in blender or food processor until it is well blended.
To the oatmeal flour mixture:

Add:
1/2 tsp salt
1 tsp baking powder
1 tsp  baking soda

Blend  and add to the creamed mixture.

Add:
12 oz bag of chocolate chips
1 4 oz Hershey bar, grated
1 1/2 cups chopped nuts.

Make golf ball size cookies and place 2" apart on cookie sheet.
Bake at 375 degrees for 9 minutes. Let stand until set.

Having fun with squash

I love veggies!

Betty Crocker French Silk Pie

This pie takes the worry out of using raw eggs and replaces it with a safe egg product.Egg Beaters go through double pasteurization so they're safe to consume raw.

French Silk Pie

A pie shop classic that’s easily made at home. Give it a try with this easy-to-follow recipe!

• Prep Time25 min
• Total Time3 hr 20 min
• Servings10

Pastry

1

cup Gold Medal™ all-purpose flour

1/2

teaspoon salt

1/3

cup plus 1 tablespoon shortening

2

to 3 tablespoons cold water

Filling

1

cup granulated sugar

3/4

cup butter, softened (do not use margarine or vegetable oil spreads)

1 1/2

teaspoons vanilla

3

oz unsweetened baking chocolate, melted, cooled

3/4

cup fat-free cholesterol-free egg product

Topping

3/4

cup whipping cream

2

tablespoons granulated or powdered sugar

1

teaspoon vanilla

Chocolate curls, if desired

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
• In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.

Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.

Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate.

I decreased the butter by 2 T. and the chocolate by 1 ounce. 

Nutrition Information

Serving Size: 1 Serving

 

Calories

420

 ( 

Calories from Fat

260),

 

% Daily Value

 

Total Fat

29g

29%

 

(Saturated Fat

13g,

13%

 

Trans Fat

2g

2%

 ), 

Cholesterol

35mg

35%;

 

Sodium

250mg

250%;

 

Total Carbohydrate

35g

35%

 

(Dietary Fiber

2g

2%

 

  Sugars

22g

22%

 ), 

Protein

4g

4%

 ; 

% Daily Value*:

 

Vitamin A

10%;

 

Vitamin C

0%;

 

Calcium

2%;

 

Iron

8%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat; 

Carbohydrate Choices:

2 

*Percent Daily Values are based on a 2,000 calorie diet.

Happy Birthday David!

Happy 24th  Birthday Dave!
My favorite son.

Fall Vegetables

http://meianhou-no-sekai.deviantart.com/art/Vegetable-Still-Life-Sketch-389608952

Green Bean Tomato Salad

INGREDIENTS

• 2 tablespoons finely chopped shallot (from about 1 medium shallot)
• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)
• 2 teaspoons kosher salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
• 1/2 cup extra-virgin olive oil
• 2 pounds green beans, ends trimmed
• 2 pints (1 pound) cherry tomatoes, halved
• 1/2 cup finely chopped fresh Italian parsley leaves and stems

INSTRUCTIONS

1. Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
2. Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
3. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
4. Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste anBean

Pikes Peak

My first time to Colorado

Plum Cake Antoinette Pope

Basic Raised Dough for Doughnuts, Bismarks, Etc.
 Makes about 8 very large doughnuts, 12 medium bismarcks

1/2 cup scalded milk
1/4 cup soft butter
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg, beaten well
1/2 teaspoon vanilla
1 package dry yeast, dissolved in 1/4 cup warm water (110-115)

Pour scalded milk over butter and sugar. Add salt. When melted, add beaten egg and vanilla. When lukewarm, add dissolved yeast, and last sifted flour a little at a time to form a soft dough. When too stiff to mix with spoon, turn out onto floured pastry cloth and add only enough more flour to form soft dough that does not stick to hands. Knead for several minutes. Place in well greased bowl. Brush top of dough with melted fat, cover, and let rise in warm place until double. Turn out onto cloth and knead again 1 minute. Place in greased bowl, brush top with melted fat, and allow to rise again until double. After dough rises a second time, cut, or shape as desired.

Fruit Cake Assembly
Pat and roll 1/2(or more) of Basic Raised Dough about 10 inch square  to fit a shallow 9-inch square pan. Place in greased pan, pulling and stretching dough to fit and having it come up on all sides about 1 inch. Sprinkle dough with 3 tablespoons of dry bread crumbs and let stand about 15 minutes. Cut plums in half or more if large, remove stones and arrange them with cut side up. in parallel rows on the crumbs and sprinkle top with about  1/3 cup sugar combined with 1/4 teaspoon  cinnamon and 1/8 teaspoon nutmeg. Combine 2 tablespoons melted butter, 1 egg yolk slightly beaten and 2 tablespoons milk. Drizzle over fruit. Let stand 15 minutes until light. Bake 45-60 minutes in 350 oven, or until crust is brown and fruit is soft.

Antoinette Pope Cookbook 1973
Grandma Bidlo's original plum cake recipe

Know The Ways Hildegarde of Bingen

http://sfmosaic.wordpress.com/about/copyright-notice/

1 Photo

• READY INABOUT2½ hrs

Rhubarb Gelatin Salad

Read Reviews (14)

33

Recipe 

"This is a great way to use left over rhubarb sauce. Your kids may not even know rhubarb is a key ingredient. Excellent salad with poultry. Another serving suggestion: Make in 9x13 cut in squares and serve topped with your favorite chicken salad."

• 
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• 
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• 
• Sugar and Sweeteners

Ingredients 

Original recipe makes 6 servingsChange Servings

• 3 cups chopped fresh rhubarb
• 1/2 cup white sugar, or to taste
• 2 tablespoons water
• 1 (3 ounce) packageraspberry flavored Jell-O® mix

• 1 cup cold water
• 1 cup chopped apple
• 1/2 cup chopped walnuts

1. In a saucepan over medium heat, combine the rhubarb, sugar, and 2 tablespoons water. Bring to a boil, and cook for about 15 minutes, or until rhubarb is mushy. Mix well to form a sauce. Taste, and adjust sugar if needed. Reserve 1 cup. Save any extra for other uses.
2. In a medium bowl, stir together the raspberry flavored gelatin and 1 cup of the boiling hot rhubarb mixture until completely dissolved. Stir in 1 cup cold water, then mix in the apples and walnuts. Pour into a serving bowl, and refrigerate for 2 to 4 hours, or until set. Garnish with whipped topping or creamy salad dressing before serving if you like.

Kitchen-Friendly View

• PREP20 mins
• COOK2 hrs
• READY IN2 hrs20 mins

Reviews 

May 27, 2003

This tastes very good & refreshing. I used strawberry instead of raspberry because that's what I had. Even if you… —SEBC 

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Jun 12, 2009

This is my favorite jello salad of all time. Even people who don't like rhubarb like this. —Risa 

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15 Ratings

Nov 01, 2008

I thought this was very good! It was easy to make too. I peeled the apples and sliced them very thinly. It would be a… —Cheryl 

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May 21, 2010

I used Strawberry instead of raspberry. Turned out awesome. I keep trying to get a picture up of this dessert (why… —JOYANDSON1 

May 20, 2008

I have a patch of Rhubarb growing by the barn and needed to find easy recipes to use it up. I'm not familiar with… —intellectualditz 

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May 27, 2007

A wonderful way to use rhubarb. I am diabetic so I used a sugar substitute and sugar-free gelatin. It was delicious!—Judy A.