Proud of My Pie Maker

Three weeks ago our boys began attending a local church youth group.  Two weeks ago, our middle son came home from group enthusiastically sharing about an upcoming Pie-off (bake-off).  The event was a parents' open house and pie contest, a meet and greet and have some good eats type of gathering.

Our little brown-eyed boy was so excited!  He began brainstorming the best pies to make.  I promised to set aside a day to help him bake.  AND, perhaps being a chip off the old block, he wanted to make not one, but two pies.  I also think he calculated his odds of winning a category in the pie contest would be increased with more entries.  Smart little dude!

Where Are They Now? Another Teaching Year Comes to a Close

Teaching.  Last week two of my teaching commitments came to a close.  As I was packing up my class supplies I began to reflect upon the year. I get so sentimental, so easily.  I realized this year how much I love teaching, not just teaching my kids, but others.  I really do love it!  Perhaps this is why I'm so passionate about homeschooling.  I love learning and presenting material in a way that hopefully appeals to students.

Reaching the end of yet another year has given me cause to reflect on my brief experience in the public school arena.  The first kids I taught are now in their 30's!!  How can that be!  I wonder what became of them?  What happened to those little 4th graders?  Also, when I look at the precious gifts given to me by dear Ukranian students and their families, I wonder if they made it in their new found country, America.  What happened to Yuri, Alexei, Nazar, Ludmila, and so many more?  Did they embrace the freedom they were seeking?  Did the kids who struggled in 4th grade, make it through and find a love for learning?  I often wonder where they are now.  Teachers spend a year with kids, pour into them, and then the kids have to move on.  Next grade, next teacher, next year.

Little Nazar, Travis, Olga, Travis, Antonio...1992

Crazy for Hot Milk Cake & Caramel Frosting

Our family has discovered Hot Milk Cake and boy oh boy, has it become a cake of choice around here!  Apparently, it has a LONG history of being an old-fashioned favorite.  So glad we've discovered this classic!

Another Chocolate Chip Cookie Miette Style

I never tire of trying Chocolate Chip Cookie recipes.  There are some better than others, but for the most part, these all-time favorites are always a best-loved treat for the family and neighborhood kids.

This recipe comes from a cookbook called Miette.  I have to say, if I was a cookbook, I wouldn't mind looking like Miette.  The photos are beautiful.  The size is perfect, but the best aesthetic exterior feature is the adorable scalloped edge. The scalloped edge was the first thing that attracted me to this book.  What budding baker could resist cracking open a book that has such beautiful feminine detail?  Love it!

Easter Birds Nests

We tried another bird's nest idea this Easter.  This one is with Chow Mein noodles and Whoppers Robin Eggs.  It's a very simple combination of ingredients, yet they are OH SO tasty!

My Girlie made them along with her BFF.  I love their friendship!  Lots of giggles, and lots of fun!

How cute are they?!?!

Easter Rice Krispies Nests

Despite the many cookie recipes I try, a favorite among the kids, and Hub especially, are Rice Krispies  treats.  I remember the early days in college when I first met my sweetheart and wanted to impress him with some good home cooking. Sadly, in my tiny dorm room I only had a microwave and a pot for boiling water. Sometimes you have to make due and in this mini-dorm room microwave I would whip up Rice Krispies treats for him and they stole his heart!

Teaching Kids How to Make Chicken Pot Pie

Today I had a couple students from my book study class over to bake Colonial Chicken Pot Pie.  They all did such a GREAT job and I took a ton of photos.  Sadly, once again I forgot to put the memory stick in the camera and thus missed the photo memory making.

Luckily, I remembered before we cut into my girlie's pie.  We captured the following:

Irish Soda Bread

Irish Soda Bread

Last week, our history study touched on the Potato Famine in Ireland during the mid 1800's.  During this time period nearly one million Irish died and another million left the country.  Approximately 800,000 of those who left, emigrated to the United States.

Today, my girlie made traditional Irish Soda Bread as a cooking activity wrapping up our Irish Potato Famine study.  This bread is SO TASTY!  It would be a great addition to a St. Patrick's Day meal also!  We'll remember this recipe next month as we plan our special Irish meal.

Making Gingerbread Cookies With the Kids

What a cute Gingerbread Man!

Our favorite gingerbread cookie recipe.  When baking this cookie recipe with the kids, I do the step with the double boiler.  It is more of the tedious task.  This cookie dough is also dangerously good!  Watch out!

Melissa's Gingerbread Cookies
from The Martha Stewart Cookbook
makes 3-4 dozen cookies

1 cup dark molasses
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
3/4 tablespoon baking soda
1/2 pound (2sticks) unsalted butter, at room temperature
2 eggs, lightly beaten
6 cups sifted all-purpose flour

Royal icing

Place the molasses, sugars, ginger, and cinnamon in a double boiler over medium heat.  When the sugar has melted, add the baking soda and stir.  When the mixture bubbles up, remove from heat.

Place the butter in a large mixing bowl.  Add the hot molasses mixture and stir well. Let mixture cool to about 90 degrees F, then add the eggs.  Gradually add the flour, 1 cup at a time, while beating.  (This is best done in an electric mixer, but you can use a wooden spoon).

Preheat the oven to 325 degrees.  Line baking sheets with parchment paper.

Shape the dough into a neat rectangle, place on a well-floured board, and roll out until 1/4 inch thick.  Cut into shapes with a cookie cutter.  Place on baking sheet and bake 12-18 minutes, or until firm to the touch.  Let cool on racks.

Decorate with Royal Icing.

Step one in the double boiler.  Stir until sugar has melted.

After the soda is added...bubbly

Ready to roll

Oven ready

Icing is the kids job...my hub decorates with them

Mini Sweet Potato Streusel Tarts

A number of years ago I came across this recipe from Cooking Light.  I don't care for pumpkin pie, but this little treat is my pumpkin pie substitute.  These little tarts are bite size so if you're watching portions, enjoy one and then call it quits.  They are a bit time consuming to prepare, but I think they're definitely worth the effort. It's best if you have a mini-muffin pan to make them in.  I also have a wooden tart tamper/ mini-tart shaper.  Mine was from Pampered Chef, but I saw them online for about $4.  Since I only make them once a year for Thanksgiving, the time spent making them is actually relaxing and they're so adorable I can barely stand it!

Sweet Potato Streusel Tarts
from Cooking Light

Crust:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/8 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
2 tablespoons vegetable shortening (I don't use the vegetable shortening.  I end up just using 4 tablespoons butter)
3 tablespoons ice water
Cooking Spray

Filling:
1/4 cup maple syrup
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 large egg
1 cup mashed cooked sweet potatoes
1/4 cup evaporated milk

Streusel:
2 tablespoons finely chopped pecans (or other nut)
2 tablespoons brown sugar
1 1/2 teaspoons chilled butter, cut into small pieces

Before beginning, prepare sweet potatoes.  Peel, cube, and boil sweet potato until softened.

Peel, cube, cover sweet potato with water and boil until softened.

Done; ready to mash

Ready for filling

Crust
To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.  Place the flour, granulated sugar, and 1/8 teaspoon salt in food processor; pulse 2 times or until combined.  Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal.  With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (Do not let it form a ball).  Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray.  Freeze 30 minutes.

The worker

Pulsed

Add chilled butter

Workers

Resembling coarse meal

After chilling, shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray.  Press dough into the bottoms and up the sides of the muffin/tart cups.

I have these handy gadgets for these little tarts.  They make this project so easy!

Ready for filling

Preheat oven to 425 degrees.

Filling
To prepare the filling, place syrup and next 5 ingredients (syrup through egg) in a bowl;  beat with a mixer at medium speed for 1 minute or until well blended.  Add sweet potatoes and milk;  beat until well blended.  Spoon about 4 teaspoons filling into each muffin cup.

Streusel
To prepare streusel, combine nuts and 2 tablespoons brown sugar in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle streusel evenly over tarts;  bake at 425 degrees for 10 minutes.  Reduce heat to 350 degrees and cook an additional 12 minutes or until filling is set.  Cool for 5 minutes on a wire rack.  Run a knife around outside edges.  Remove tarts, and cool completely on wire rack.

Fresh out of the oven

Ready to serve

Try to just have one!