Thursday, November 13, 2014

All-American Apple Pie & Luscious Pie Crust

Feeling THANKFUL!!  

At this holiday season, with the tradition of big family meals and gathering around the table together, it's also a time of remembering, and feeling gratitude for blessings.

I miss my parents at times like these, but remembering Dad's corny jokes and Mom's great cooking brings smiles and warms my heart.

And this recipe for All-American Apple Pie was one of Momma's best. 

I haven't made a pie for ages, but I remember baking pies a LOT as a teenager.  In fact, I think I was the designated pie-baker in the family.  Another sister's specialty was cookies, and another sister's specialty was bread-baking.  Which we did a lot! (Seven loaves a week, at least.)  Actually, we each took turns baking everything.  And my sisters and I usually collected a several blue ribbons at the fair as a result.

I made this apple pie (and the luscious pie crust too) yesterday, and I even remembered how to flute the edges.

Baked for about 40 minutes.  Even got to use my new pot holder <<.

Isn't it amazing how just one bite can be a mouthful of memories?  Delicious!!

Just look at that tender, flaky crust.  I think it's the lard...

Roll out leftover piecrust dough, cut out into fun shapes, sprinkle with sugar and cinnamon, then bake just until done - about 10-12 minutes for a great snack.

Then I came home tonight to the pie half-gone with a little note from my dear husband:

I think I may have to start baking a little more often...

Feeling thankful for the blessings of family; for learning and working together, and for my own parents who taught me what it meant to make a house a home.  

~The Momma

Monday, October 13, 2014

Ryler's Fabulous Make-You-Sick No-Bake Cookies

Ryler made some snacks for a family vacation.  These are the type of cookies that you eat until you're sick.  It even says so in the recipe.

Chocolate-Peanut Butter No-Bake Cookies!

In a saucepan, mix:
2 c. sugar
1/2 t. salt
1/2 c. milk

1/2 c. butter (1 cube)
Place over medium heat.  
Bring to a boil while stirring constantly, melting butter completely.

Remove from heat and stir in:
1 t. vanilla

1 c. peanut butter
2 T. cocoa powder (optional, but why?)
3/4 c. peanut butter
1/4 c. Nutella (oh, yeah!)

3-1/2 c. oatmeal

Stir well.  Allow ingredients to cool in refrigerator until consistency will stay together.  Use a small ice cream scoop and drop on parchment-lined cookie sheet.  Refrigerate to set up, then eat until sick!  

Bite-sized goodness.

Sunday, October 12, 2014

Nicole's Hats

That nip in the air inspired Nicole to get out her old circle loom and begin making hats.

And here's how to take a raggedy old skein of yarn...

and roll it into a beautiful, tangle-free ball of yarn.

First rule:   Always pull the yarn from the center of the skein or ball.  Don't use the end that's wrapped around the outside.  This one little tip can save hours of tangles and knots, and prevent your yarn from rolling all around the house...

When you've found the end that comes from the center of the skein,

leave about a 4" tail and wrap the yarn loosely around two fingers.

Remove from your fingers and turn sideways, 
inserting your thumb in the hole to keep the beginning tail in place.

Loosely wrap yarn around middle of the yarn ring, eventually fanning out, 
twisting the ball so the layers of yarn overlap as you turn.    
*Always keep your thumb in the center of the ball as you wind.  

 *Always wrap through the center of the ball, 
continuing to turn the ball around as you add layers.  

 *Always keep the beginning tail free as you wrap.

When you get to the end, tuck the tail into the bottom of the ball.
 Ready to use.
A thing of beauty!

~the Momma

Saturday, October 11, 2014

Thimblechaser Crafts

Lauren and Ryler had fun with a little craft booth at The Summer Flea.

Ryler did custom Japanese Kanji calligraphy.

Lauren made stuff:
     Mannequin pincushions.

    ... by the dozen...

     Wallets.  See more HERE.
    Other stuff:  Stuffed stuff, Monster Crayon Bags, Book Purses, Framed Marker Boards
Adorable crocheted jewelry.

You can find Lauren's extras on her Thimblechaser Etsy Store!  Custom orders:  801-678-3529, or email  *Ü*

See more of Lauren's creative pursuits on her blog:  THIMBLECHASER.

Friday, October 10, 2014

Chelsea's Been Sewing!

Smiling... (I don't blame her - look at those perfectly matched points!  She did a little happy dance too...)

Making the binding...

Quilted by Mom...

Minkee backing... yum.

Star Medallion Lap Quilt << PATTERN

Remember Chelsea's prize-winning quilt?

She also received a 4th Place ribbon at the State Fair!  (Very cool, as ribbons awarded at the State Fair are only given to 5 places per category).  Even Charley is impressed.

This is the payoff for Chelsea hanging out in the sewing room for all those years - not only in $$, but in confidence.  Well done, Chelsea!

~The Momma

Thursday, August 21, 2014

Spaghetti Zoodles

Zucchini is still going.

Making "Zoodles" ~ Zucchini Noodles ~ with a Julienne slicer.

Chelsea whipped up a batch of "The Best Homemade Marinara Sauce" (see recipe below),

Chopped up some leftover grilled chicken.  We marinate it in Berenstein's Italian dressing and the Dad is the grill chief.  Tastes so good, it's a miracle there are any leftovers!

Boil some spaghetti noodles according to package directions.  Zoodles go in for the last minute of cooking; drain.

Mix it all together and throw it in the Pyrex.  Bake at 350o until heated through.  Add grated cheese to top.


Dig in, and slurp noodles all over your face.  Pass the napkins, please.

The Best Homemade Marinara
1 T. canola or coconut oil
1/4 c. chopped onion
1 clove garlic, minced

14-oz can whole tomatoes, pureed
14-oz can diced tomatoes
14-oz can crushed tomatoes
8-oz can tomato sauce
2 t. oregano
1 t. basil
1/2 t. thyme leaves
1 t. salt
1/8 t. pepper
1/2 t. sugar
1/4 t. garlic powder (use only if not using fresh garlic clove)
1 - 2  bay leaves

Simmer until thick (up to one hour), stirring occasionally.  Remove bay leaves. Spoon over any pasta of your choice, and top with a sprinkle of Parmesan to serve.

Add 1-1/2 to 2 lbs. ground beef or sausage to the onion/garlic for a terrific Spaghetti sauce!

~ the Momma

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