Thursday, November 25, 2010

Thankful & Grateful plus Pies!

As I reflect on all the many things I have to be Thankful for this Thanksgiving, a loving family and good health are at the top of my list.

I am grateful for the many blessings that we have too, like a warm home, good food, wonderful friends, and love for each other.  We are also so happy that our Uncle Bob is doing well after major surgery, and pray for his continued recovery. 

Today was a relaxing and enjoyable day, and I am thankful we were able to spend it with my parents ( aka. Meem & Pop)  After dinner, Nick, Jake, Meem & I played RockBand 3 together, while Phil and Pop just shook their heads. Then Meem and I played 2 games of Scrabble, while the guys watched football.  Then it was time for dessert - I made 5 pies for the 6 of us LOL!!  They all sounded so good, and they were!  I'll share some photos and recipes here with you - so you can try them too!

First up - since my oldest son Nick is a Vegan - I had to make him an
EASY CHOCOLATE TOFU "CREAM" PIE
no photo here - but it was really good!  - REALLY!!
Even Jake tried it and proclaimed it was "not bad!"
(This would be great for someone with milk allergies too)

INGREDIENTS:
1 9" prepared graham cracker crust ( I used chocolate)
1 pound soft silken tofu
1/2 C unsweetened cocoa powder
1 C white sugar
1 Teaspoon vanilla extract
1/2 teaspoon cider vinegar

DIRECTIONS:
1. Preheat oven to 375 degrees
2. Blend tofu in the food processor until smooth. Add cocoa, sugar, vanilla and vinegar and blend until combined. Pour into prepared crust.
3. Bake in preheated over for 25 minutes
4. Refrigerate for at least 1 hr  - or overnight
Serve with non-dairy whipped topping
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Next up: CRANBERRY PECAN STREUSEL PIE ( this actually is vegan too -but not intentionally!)
This pie is "a little" tart - well maybe a little bit more than "a little" but it's made with cranberries, so it is supposed to be!!  -This would be good with vanilla or butter pecan ice cream!

INGREDIENTS:
1 1/2 bags ( 18 oz) whole fresh cranberries, washed and drained
3/4 C white sugar
1 whole large apple ( mac, granny smith, rome) peeled, cored, quartered
1/4 C all-purpose flour
2 teaspoons nutmeg

1/2 C packed brown sugar
1/2 C chopped pecans
1/4 C all-purpose flour
1 teaspoon nutmeg
2 T butter flavored shortening

1 single pastry for a 9 inch single crust pie

DIRECTIONS:
1. Chop berries and apple in the food processor - add to a large bowl, and combine with the sugar and 1/4 C flour and 2 teaspoons nutmeg.
2. Mix chopped pecans, brown sugar, 1/4 C flour, 1 teaspoon nutmeg and shortening with a pastry blender. The mixture should be crumbly. Sprinkle over pie.
3. Bake at 350 degrees E for 45 minutes or until bubbly and browned.  Cool before serving.



Cranberry Pecan Streusel -upper left, Sour Cream Raisin-top right, Pumpkin bottom
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*** New Family Favorite:
SOUR CREAM RAISIN with a BROWN SUGAR MERINGUE !
and YES!  it was as good as it sounds and looks!!

INGREDIENTS:
1 (9 inch) pie crust - BAKED - (do this first!!)
4 1/2 teaspoons cornstarch
1 1/8 cups white sugar
1/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 1/2 Cups sour cream
3 egg yolks, beaten
1 1/2 Cups raisins
1 tablespoon lemon juice
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract

DIRECTIONS:
1. preheat oven to 400 degrees
2. In a medium saucepan, (not over heat) mix together the cornstarch, white sugar, salt, nutmeg. Mix in sour cream. Add egg yolks, raisins, and lemon juice. Stir until thoroughly combined.
3. Cook mixture over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into baked pastry crust/shell.
4. In a large glass or metal bowl, beat together egg whites and cream of tartar until foamy.  Add brown sugar 1 tablespoon at a time, continuing to beat until whites are stiff and glossy. Beat in vanilla extract.  Spread evenly over raisin filling, sealing meringue to crust edges.
5. Bake in preheated oven for @ 10 minutes, until delicately browned.


Sour Cream Raisin Pie with Brown Sugar Meringue


NEW this year on our Thanksgiving table - was TOFURKEY!
This was Nick's first Thanksgiving as a VEGAN - so I made sure he wasn't left out!
This actually tasted pretty good!
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AND..... It wouldn't be THANKSGIVING without Lily "helping" Pop carve the Turkey!!

She is always right there to help "clean-up" any turkey scraps that might accidently "fall"  on the floor! LOL!


I hope everyone had a happy and blessed Thanksgiving!
THANK YOU - for stopping by!
Sherri

1 comment:

  1. Wow,that look amazing!Hpoe you had a good time!!

    ReplyDelete

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