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Apple Maple Cream Pie
From Midwest Living Recipes

1 recipe Pastry for Double-Crust Pie (see recipe below)
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
6 cups sliced, peeled apples (6 medium)
1/2 cup maple-flavored syrup or pure maple syrup
1/4 cup whipping cream
1/2 teaspoon vanilla
Milk
Sugar or maple syrup

Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half of the pastry. Set aside.

For filling, in a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated.

In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.

Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips.

Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Makes 8 servings.

Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.

Pastry for Double-Crust Pie:

In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (6 to 7 tablespoons cold water total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Continue as directed above.

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Prayer back in School

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Yield: 24 squares
Crust:
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup margarine
Preheat oven to 350 degrees F. Mix flour and sugar for crust, and cut in margarine. Press into a 9x13-inch baking pan. Bake for 25 minutes.
Filling:
4 eggs, beaten
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Combine ingredients for the filling, and pour onto the baked crust. Bake for 25 more minutes. Sprinkle with confectioners' sugar. Cut in squares and serve when cool.

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Yield: Makes 24 squares.
Quick, easy and practically fool-proof.
1 cup all-purpose flour
1/2 cup butter or margarine
2 tablespoons confectioners' sugar
2 eggs, beaten
1-1/4 cups light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup coconut
Mix the first three ingredients with your fingers. Press into the bottom of an 11x7x1-1/2 inch pan Bake at 350 degrees F for 15 minutes.
Mix together the rest of ingredients and pour over the baked base. Return to the oven for 30 minutes

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http://www.thehungersite.com/clickToGive/home.faces?siteId=2&link=ctg_bcs_home_from_freewaystohelp_leftnav

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Give Every Child a Home - Support SOS Children's Villages

Goal: 3,000 • Progress: 2,598
Sponsored by: SOS Children's Villages
For 60 years, SOS Children's Villages has provided stable homes to children who have been orphaned or abandoned due to HIV/AIDS, civil war, natural disasters and extreme poverty. We pioneered a family-based approach that focuses on the healthy and sound development of each child. Today, there are over 470 SOS Children's Villages around the world. Help us raise awareness of orphaned and abandoned children worldwide - sign the pledge below and tell a friend.

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A delicious blend of yogurt,Tom and Jerry's Pineapple and Poi flavor Ice cream, mango and a touch of pineapple can take you to the tropics in minutes.
overlooking the big Island's water falls
ALOHA!!!!

cantainer Yoplait Original 99% French vanilla yogurt
1 container Tom and Jerry's Pineapple and Poi flavor Ice cream,
1 cup mango or peach chunks
1 Cup of fresh chuncky pineapple to use as garnish
spig of mint
1 1/4 cups malt mixture
1/4 cup pineapple juice
1 cup of Sour cream
1 Pks of Cream Cheese
1Teaspoon of Vanilla
Get ready for your Island lual, and surf the waves of pineapple delite.....

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Let's Praise His mane

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Lets be a prayer warrior

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Ingredients:

1 1/2 cup Cake flour1 box of chocolate duncan hines cake mix1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup butter or margarine,softened1 cup creamy peanut butter,divided1/2 cup sugar1/4 cup light corn syrup1 tablespoon milk1Tablespoon of heavy cream1T of Buttermilk1 Pks of cream cheeseBag of Hersey Chocolate Peanut Butter-cups3 eggs

Directions:


Stir together flours, baking soda and salt; set aside. In small bowl of mixer cream butter Splenda, Beat in 1/2 cup peanut butter and the sugar until fluffy. Add syrup Milk and Buttermilk,and heavy cream beat for 5min. then add eggs one at a time mix well. At low speed mix in Duncan Hines cake Mix mixture just until smooth.On large board knead dough briefly. Shape in 7x2 inch log and wrap in waxed paper; chill several hours or until firm. Halve log. Rewrap half and keep chilled. With serrated or sharp knife slice other half 1/4 inch thick. Place slices 2 inches apart on ungreased cookie sheets. Dot each slice with about 1 teaspoonful remaining peanut butter, Spread to within 1/2 inch of edge.and then place a peanut butter cup on top Slice remaining dough 1/4 inch thick; place over spread cookies. Roll into balls, make sure the filling is covered in side the ball. if it is stick dust your hands with cake flour. Bake in preheated 350 degree F oven 12 to 15 minutes or until lightly browned. Cool on racks[Photo] Peanut Butter Pillows @ Group Recipes

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looks good...

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Sweet and Sour Meatballs


People just can’t seem to get enough of these tasty little sweet and sour meatballs. The sweet and sour sauce makes these Slow cooker meatballs something special.


Preparation time: 20 minutes
Cooking time: 2 to 3 hours on Low
Yield: 25 servings
2 large eggs
2 pounds lean ground beef
1/4 cup dry bread crumbs
1 teaspoon Salt
1/4 teaspoon freshly ground black pepper
1 onion
2 jars (12 ounces each) apple or grape jelly
2 bottles (12 ounces each) chili sauce
Crack the eggs in a small bowl and lightly beat them.
Mix thoroughly the ground beef, eggs, bread crumbs, salt, and black pepper in a large bowl.
Shape the mixture into 100 1/2-inch meatballs.
Arrange the meatballs in two shallow baking pans.
Broil 4 inches from heat until browned, turning once.
Pour off the fat.
mince the onions
Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.
Combine the jelly, chili sauce, and 1/4 cup minced onion in the slow cooker.
Add the browned meatballs.
Stir well.
Cover and cook on low for 2 to 3 hours.
Serve hot, directly from the slow cooker.

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Pecan Coffee Cake
Bundt cake pans make the prettiest coffee cakes especially this pecan one.
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 18-1/4 ounce yellow cake mix
1 cup plus 2 tablespoons milk
1/4 cup vegetable oil
3 eggs
1-teaspoon maple or vanilla extract
*Filling*
1/3 cup packed brown sugar
1/3 cup chopped, toasted pecans
1 teaspoon ground cinnamon
Preparation:Preheat oven to 350 degrees F. Grease and flour tube or 12-cup Bundt cake pan. Mix cake ingredients in a large bowl. Pour half of the batter in the prepared cake pan.
Mix filling ingredients. Sprinkle half on batter in pan. Add rest of batter to pan and top with filling.
Bake for 45 to 50 minutes. Cool for 30 minutes on wire rack. Remove cake from pan and serve warm.

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Chocolate Cream Cheese Puff Pastry Cookies
If you prefer darker chocolate, use semisweet chocolate chips in this easy and delicious recipe.
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
17-oz. pkg. frozen puff pastry, thawed
8-oz. pkg. cream cheese, softened
1/4 cup sugar
2 cups milk chocolate chips
Preparation:Make sure that you thaw the pastry according to package directions. In small bowl, combine softened cream cheese and sugar and mix well to blend. Roll one sheet of the thawed puff pastry into a 14x10" rectangle. Spread with half of the cream cheese mixture, leaving a 1" border on one long side of the dough. Sprinkle cream cheese filling with half of the chocolate chips. Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry. Brush this edge with a bit of water, and seal pastry by pinching gently. Repeat with remaining sheet of pastry and remaining ingredients. Cover and chill rolls for at least 1 hour.
When ready to bake, preheat oven to 375 degrees. Line cookie sheets with foil or parchment paper. Cut rolls into 1" thick slices, and place cut side up on prepared cookie sheets. Bake at 375 degrees for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets, than

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Fast and Fancy: "
Bacon brittle creme brulee is easy and special to take to a friend's dinner party. Step-by-step instruction shows you how to prepare it start to finish."

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