Chocolate Chip Pie & Easy Crust

Recently, me and my mom went to go help out a friend because she just had a baby boy. The oldest girl there (Morgan) made this yummy pie. She gave us the recipe.

Filling
1C sugar
1/2 C Flour
1/2 C butter (Melted)
1C Chocolate Chips
1/2 C Shredded Coconut
3/4C Pecans,chopped
1tsp Vanilla

*Blend Sugar, Flour, Eggs, Butter and vanilla
*Stir in Choc Chips, Pecans, and coconut
*Pour into unbaked pie shell
* Bake at 350 for 30-35 min until golden
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Crust
1 1/4C Flour
1 1/4C Cold Butter

Cut flour into butter until crumbly. Press into pie pan. keep in fridge or freezer until ready to bake.

Note: I like to use a food processor to cut in butter, but a pastry cutter or forks will do nicely.

Love,

Shaker Cake

This is a simple recipe that we found a long time ago but have not made for quiet a while.
Last night my dad was looking for some thing sweet to make, so he ran across this recipe and decided to make it. YUM! (I made another one today. We had to have a picture, right?!) :-)

2C Flour (we use whole wheat)
1TBS Baking Powder
1tsp Salt (we use sea salt)
1/2C Sugar (we use Rapedura)
1C Oil (we use coconut or grapeseed oil)

1C Juice of choice (or puree or jam)

4 Eggs

~In large bowl mix dry ingredients.

~In small bowl mix wet ingredients

~Pour wet bowl into dry bowl and mix.

~Pour batter into greased 2 qrt pan and bake

~Let cool

May sprinkle with cinn or sugar (optional - we usually skip this)

**This serves as a good breakfast cake for Shabbat. Just make it ahead on Erev. This is not a very sweet cake.

You can use jam, jelly, juice or puree, blueberry, strawberry, peach, apricot, etc. in the recipe. We have made lots of variations and they are always good!

It was originally called "shaker cake" because you can put all the ingrediants in a jar and shake it to mix it, than just pour it in the greased pan. That is a fun way to do it too. It uses less dishes. :-) However this recipe requires a 1/2 gallon jar. I wonder if we might have doubled it at one point. You could cut the recipe in half then it would fit in a quart jar to shake...but then you would use round cake pan or 8x8. I prefer the bowl method myself, I think it mixes better.

I hope y'all like it,

Hailey

Reasons for the Season

Our reasons for (for loving) this season is making snow men,

throwing snow balls, and actually one time we went sledding. 

But this winter, instead of doing activities, we decided to make a 

yummy, sweet, treat called 'Snow Ice Cream' 

First we put some snow in a large bowl,

Then, to make the snow have flavor, we added,

almond milk, vanilla, and sugar.

(but can vary in flavors)

And finally, we mixed all the ingredients in, then had a 

yummy, sweet treat called 'Snow Ice Cream'!

It's a very easy dessert to make if 

anyone has a snow fall. 

I hope you all have some,

that way maybe you can make your very own snow ice cream!

Oh one very important thing, make sure it's fresh

clean snow...

Enjoy!!

Homemade Sweet Potato Chips

My family loves these! You can make these with regular potatoes too.


First, preheat the oven to 450F


Than wash and slice about 2lbs potatoes, make sure they are thin.

Coat lightly w/oil and sprinkle with seasoning of choice. (We have used sea salt, Chinese 5 spice, and....I can not remember the other one =)

Bake for 10-12 min until crisp.

Enjoy!

Tinctures

There has been a cold going around in our house and my mom decided to bust out the tinctures:-)

Here is the basic recipe:

~Fill a Pint jar 1/3 of the way full with dried herb(s) of choice
~Add just enough boiling water to cover the herbs
~Fill the rest of the way full of vegetable glycerin
~Put an old wash cloth in the bottom of your crock pot
~Put lids on the jars of herbs and put them in the crock (our crock pot fits three pint jars)
~Fill the crock pot 3/4 of the way full of boiling water
~Put the lid on and set it to the lowest setting and let it steep for 3 days
~Let cool, than strain and squeeze. Compost herbs or throw them away

Store in a cool dark place. Make sure to label them!

One of the things that is nice about using vegetable glycerin is that it gives the tincture a sweetness, which really helps if the herbs you choose are not so tasty. :-)

My signature is not working, I hope that it will again:-(
Love,
Hailey

Here is the long awaited carmel recipe, taken from our favorite recipe book http://www.allrecipes.com/ hope you enjoy them :-D

Ingredients:

2 cups white sugar

1 cup packed brown sugar

1 cup corn syrup

1 cup evaproated milk

1 pint heavy whipping cream

1 cup butter

1 1/4 teaspoons vanill extract

Directions:

1. Grease a 12x15 inch pan.

2. In a medium-size pot, combine sugar, brown sugar, cornsyrup, evaporated ilk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. Wehn the thermometer reaches 250 degrees F (120 degrees C) remve the pot from the heat.

3. Sitir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut (we used a ruler and pizza cutter) the Carmel into (strips then into) small squares and wrap themin wax paper for storage.

** with our second time of making these we added peacans and heath bar pieces.

Candy Making Maiden

We needed caramels for our pie tonight, we didn't go to the store

to buy them because what they had put in the caramels, so

we decided that we would make our own!

First we mixed all the ingredients, poured them in a pan,

then turned the pan on and began to cook it, and stuck a

thermometer inside. Then, we waited till it reached 250 degrees.

Once it reached 250 degrees, it looked like this! and
increases three times it's size.


Then we poured it in a lightly greased pan, and waited
for it to cool.

Once cooled...

we sliced the caramel into strips

then cut them into squares

And now! here they are! All nice and wrapped up!

Plus their good tasting too!

Congo Bars

As per Mrs. C's request, here is a cookie we shared with them during our visit. I really like this recipe, its delicious!

1 c raw sugar, I like to use sucanat or maple sugar.
1/2c melted butter
3 eggs
1 1/3c flour
2tsp baking powder
1tsp vanilla extract
1c nuts finely chopped (optional, my dad is not a fan of nuts so I often omit, very good without)
1 1/2c chocolate chips
dash of salt


~Combine butter w/sugar and stir
~Beat in eggs, one at a time
~Fold in flour, B. powder and salt
~Add vanilla nuts and chips, and mix
~Pour into greased 9x13 pan
~Bake at 325* for 25 minutes
~Cool and cut into squares

*Pull out sooner than later

My mom got this recipe from our friend Mrs. Good, when we lived in PA, hope you like it!

Parmesan Potatoes

Here is the recipe you asked for Mrs. C. We hope you like it as much as us.

1/2 cup flour of choice
1T salt
1/2-3/4 cup parmesan. cheese
2 tsp lemon pepper
1-2 tsp garlic powder
1-3 tsp dr. parsley
2/3 cup butter or oil
4-5# potatoes



~Split butter in half and melt in 2 9x13 pans
~Wash and cut taters into chunks
~Mix seasonings together in large bowl or bag
~Toss wet/damp potatoes in seasonings to coat
~Lay in single layer in 9x13 pan on the butter and bake for 1 1/2 hours at 350 degrees

hope you like it:-)

Oatmeal Raisin Chocolate Chip Cookies for Shabbat

It is preparation day again! YAY!!!

For the last couple of weeks I have been preparing our Shabbat dessert. This week I made cookies.

Oatmeal Raisin Chocolate Chip Cookies

Yield: Makes about 5 dozen

Ingredients

* 3/4 cup butter, softened

* 3/4 cup granulated sugar

* 3/4 cup firmly packed dark brown sugar

* 2 large eggs

* 1 1/2 teaspoons vanilla extract

* 2 cups all-purpose flour

* 1 teaspoon baking soda

* 1 cup uncooked quick-cooking oats

* 3/4 teaspoon salt

* 1 (12-ounce) package semisweet chocolate morsels

* 1 cup raisins

Preparation:

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.

Combine flour, soda, oats, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels and raisins. Drop by tablespoonfuls onto lightly greased baking sheets.

Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Baked Zuccini

Here is the zuccini recipe you asked for, this works nicely with yellow squash too. We also use matza farfel or crumbs in place of the bread crumbs some times.

You will need:

abuot 4 zuccini
grated cheese
basil(dried)
oil
bread crumbs/stuffing mix

Grease a 9 x 13 or 11 x 15 with oil.
Cut fat 1'' thick rounds and lay in bottom of the pan.
Sprinkle the rest of the ingridients on top.
Bake at 350F for 30 min.+


This is really good, my Dad really liked it!



Love,

A Sunshine State Shabbat Dessert

It has really been hot here in the south. 

I decided to make a cool dessert for Shabbat.

Lemon Icebox Pie is a super easy recipe, and can be whipped up in no time =)

What you need:

• 1 package (8 ounces cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 3/4 cup lemonade concentrate (or any flavor)
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 graham cracker crust (8-9 inches)
• large bowl
• spatula

The first thing you want to do, is beat the cream cheese until it is smooth.

Next, gradually beat in the sweetened condensed milk until it is blended well.

Now, beat in the lemonade concentrate.
and then

Fold in whipped topping...

That's it! Now just pour into your pie crust, cover and refrigerate, until set.

The original recipe calls for only one pie crust. I found we had enough for two :D

Shabbat Shalom Sisters!