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