Our church was having a concert on the weekend and they are serving up homemade pies during intermission. Everyone is bringing in pies to donateI’ve had such a busy week this week. I didn’t have time to really do all homemade pies. I totally cheated here and hate to say it! Yes my pie crusts are homemade, that I did. Unfortunately my fillings are not. I did one strawberry rhubarb. I used one can of prepared strawberry rhubarb pie filling which I added 2 cups of fresh strawberries along with a couple tablespoons of flour for one pie.I did one blueberry with a can of prepared blueberry pie filling with another 2 cups of fresh blueberries added along with a couple tablespoons of flour mixed in. 3rd pie was a lemon meringue package pie filling I made.I had some strawberry rhubarb filling and blueberry filling left I mixed them together and made some mini berry pies for my family! I donated the other 3 pies for the concert.I just love cooking with minis’s.Looks how pretty these are?!
It was our annual Christmas Market at our Church and all the fabulous ladies and gentlemen bring in stuff to donate for the baked sale. I made up Sugar Cookies. Lots of sugar cookies. 2 1/2CUPS all-purpose flour 1/4CUP cornstarch 1TSP baking powder pinch of salt 3/4CUP butter, softened or margarine 1CUP sugar 1TSP vanilla extract 2 eggs
Combine flour, cornstarch, baking powder, and salt. Set the bowl aside. In another bowl, cream the butter with the sugar and vanilla. Add the eggs, one at a time, and continue beating until smooth. With a wooden spoon, combine with the dry ingredients that you have put aside. Use your hands, shape the dough into two discs. Cover them with plastic wrap and refrigerator for an 1 hour. On a floured work surface, roll out the dough to about 3 to 5-mm (1/8 to 1/4-inch) thick. Cut out cookies, using a cookie cutter. Spread the cookies of the same size on the same sheet, because the cooking time may vary. Bake, one sheet at a time, 8 to 10 minutes take out before edges get browned. Let them cool.
1CUP sugar Pinch of salt 1/4 TSP of ground nutmeg 1 TBSP water 1 CUP raw sesame seeds ( I like to use white & black seeds) 1 TSP of vanilla extract 2 TSP butter 1/4 TSP baking soda
Heat the sugar, salt, nutmeg, and water into thick-bottomed saucepan. Heat on medium heat and stir until a smooth slurry is formed. Stir in the sesame seeds. Cook the sesame seed mixture, stirring often, until the mixture turns an amber caramel color, about 5minutes. Remove from the heat. Stir in the vanilla extract and the butter. Once the butter has completely melted into the mixture, stir in the baking soda. Spread out on a silicone sheet. Or whatever non stick surface you are using :0).It should harden quite quickly. Break into pieces. Store in air tight container. We love these!
About 8 cups corn flakes 1/3cup of butter (or margarine), peanut butter & Nutella Bag of mini marshmallowsMelt the the butters & nutella then add 3/4 bag of marshmallows. Melt low heat til combined. Remove from heat. Add cornflakes. Mix well.I spray a casserole dish with some pam and layer bottom with remainder of marshmallows. I then smooch the warm cornflake mixture into dish. Let cool for an hour, flip to remove. Cut into squares. Enjoy :0)
