Advent Calenders

I owe Jessica big time! She was so patient and helpful. I coudn't have done it without her (and Her Cricket). I'm really happy with how they turned out. They're headed to Alaska, Arizona and eastern Idaho. I used the list that Jessica sent and added a few of our own traditions too. Thanks again Jessica. You're awesome!

Spidey bag

Thanks Maria for showing us these cute scripture bags. I made this for my nephew's birthday.

Lemon Meringue Pie

9 in cooked pie crust
1 1/2 c sugar
2 1/4 c water
2 big lemons, juiced
7 1/2 T cornstarch
6 T water
3 extra large egg yolks

Put 2" of water in bottom of a double broiler. Mix sugar and water in top of double broiler. Add lemon juice. Stir over medium heat until hot.

Mix together in a small bowl cornstarch and water until creamy. Slowly add cornstarch mixture to lemon mixture. Stir constantly so that it will not be lumpy. Stir over medium heat until mixture thickens

Beat egg yolks slightly in a small bowl (I use the cornstarch bowl:)) Add 4 T of hot lemon mixture into egg yolks and stir. Slowly pour into lemon mixture. Cook a little longer and pour into cooked pie shell. Top with Meringue.

MERINGUE

3 egg whites
4 T powdered sugar
1/2 t vanilla
1 t cream of tartar

Beat egg whites adn cream of tartar until frothy. Add sugar gradually and beat until stiff. Add vanilla and pile on pie.

Bake at 325 for 15-18 minutes

Recipe can be doubled but not trippled

Apple Cream Pie

2 cups sugar, divided
1 cup flour
2 T flour
1/8 t salt
1 egg
1 teaspoon vanilla
1 c sour cream
5 apples, cored, peeled and grated
9 inch pie crust, unbaked
1/2 c butter, softened
2 t cinnamon

Mix together on cup sugar, 2 T flour, salt,egg, vanilla, sour cream and apples. Pour into pie crust. Set aside.

Mix remaining flour, sugar, butter and cinnamon. This mixture should look like little pebbles. Sprinkle on top of pie.

Bake at 400 until bubbly about 35-40 minutes.

Pie Crust

6 Cups Flour
3/4 teaspoon Salt
3 Cups Shortening
1 Cup Water
3 Eggs
1 Tablespoon Vinegar

Mix with beater; flour, salt and shortening.

In a 2 cup measuring cup mix with beater; water, eggs and vinegar. Add liquid to flour mixture and combine well. If to sticky add flour a little bit at a time.

Form into fist size balls. Roll out on floured surface. Put in pie tin, prick crust with fork tines. Bake at 350 for 15-18 minutes. For best results put a cheese cloth on top of pie crust and then fill with dried beans when there is three minutes left remove beans and cheese cloth.

Fill with your favorite pie recipe, quiche, tart, chicken pot pie.

The remaining dough balls can be frozen(up to six months) or refrigerated(up to three weeks). When ready to use put on counter and let the balls thaw. Use when they are just colder than room temperature.

Key Lime Pie

Key lime Pie

1 Graham cracker pie crust

1 14oz can Sweeten condensed milk
3 Eggs

½ cup Lime juice

Preheat oven 350°. Mix condensed milk and eggs together. Once the oven is ready, mix in the lime juice until it becomes creamy. Pour into pie crust and bake for 10 minutes. Let stand 10 minutes and then put in fridge to cool completely. Serve plain or with cool whip.

Graham Cracker Crust

1 pkg. Graham crackers

6T Butter- melted

1/4c Sugar

Crush crackers and stir in sugar. Add melted butter and press down onto the pie plate.