Monday, October 26, 2009

Don’t be tricked!

Yesterday  our minister put the following on our outside church sign. I thought it was pretty clever!!

“Don’t be tricked into enjoying the treats of the Devil.” 

I borrowed this from here. I have seen this many times before but have always liked it.

FB-ChristianPumpkin600

Yesterday Joan informed me that she has her 2nd Maggie wool quilt block done. I haven’t even started mine. This NEVER happens! I must get on the ball! It must have just been one of those “fluke” things, right Joan?! ;-)

Take a look at this pumpkin pie! Isn’t it simply beautiful? It’s almost too pretty to eatl!  I said “almost!” I found it here.

FO02006638


Yield: Serves 8
ingredients
Crust
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 cup (1 stick) chilled butter, cut into pieces
3 tablespoons whipping cream
Filling
3/4 cup sugar
1 tablespoon packed golden brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon (generous) salt
1 16-ounce can solid pack pumpkin
3/4 cup whipping cream
1/2 cup sour cream
3 large eggs, beaten to blend
1/4 cup apricot preserves
preparation
For crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes.
Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)
For filling:
Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs.
Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.)

Is anyone on Facebook? Boy do they have things messed up there. They made changes that no one likes and then I just received this link.

http://www.foxnews.com/story/0,2933,569559,00.html

Like it has been said before, if it aiin’t broke, dont’ fix it!!!!!

Mindy

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