Saturday, November 24, 2012

Just Stuff...and a New Pie Recipe!

This hawk is sitting on a high-line pole nearly every evening. One day I'm going to be prepared and catch him on that pole!

I made one placemat at the COF 2012 retreat in Branson - well I started it there. I finally completed all eight and made the tablerunner to match from a PJ party on the HGTV quilting forum. :D I'm happy!

A couple of weeks ago we spent Sunday with Isabel and her parents. She was starved for barbeque at lunch...


This is what 15 mph looks like at 7:40 a.m on the way to work via a country road. He got up to 20 and hit his breaks to slow down. LOL I leave early enough that I don't always go straight to work, sometimes I take an alternate route. This guy may have thought he was "getting to" me...but I was behind him laughing. neener neener He turned right at the farm-to-market road and looked over his shoulder - I guess to judge my degree of frustration. He was a young guy. Go figure...

Remember that Ozark Mountain Pie I had at the Rainbow Cafe in Mt. View Arkansas?

Here's my version.

I sorta held a naming contest with some quilter friends: To Die for Pie, Sherry's Sinful Indulgence, Sherry is a Big Tease (LOL), No Name Pie...but the winner is ...

Big Butt Pie

1/4 cup butter, softened
2/3 cup sugar
1/2 cup light Karo
1 teaspoon vanilla
3 eggs
1 cup chocolate chips
1 cup coconut
1 cup walnuts, chopped

Preheat oven to 350 degrees. Cream butter and sugar. Add Karo and vanilla, mix in. Then add eggs and beat until all is blended in. Stir in chocolate chips, coconut, and walnuts. Pour into a prepared pie shell. Bake 40-45 minutes.

Note: I used dark chocolate chips, but you can use milk chocolate chips if you prefer.

This is my "Does this hat make my butt look big?" gift from Sue - aka Florida Farm Girl. Yes...there's a story. ;)

My new crust recipe. 
When I got my new KitchenAide food processor last year I searched for a pastry crust recipe. So flaky it melts in your mouth!

1 1/2 cups flour
1/2 teaspoon salt
Pulse a couple of times to mix.

8 tablespoons of lard (I weigh it - 4 ounces)
Cut into chunks and spread on top of flour. Pulse 3 times counting to 3 each time.

Run and sprinkle in three tablespoons of ice cold water. This comes together real quick. Turn off. Gather up into a bundle. Wrap in plastic wrap and chill at least an hour.

You can use shortening instead of lard. Some of the fat can be butter, but butter tends to toughen the crust.