These free-standing paper Christmas trees add colorful, country charm to your Christmas decor. Cut various size circles out of Christmas cards, scalloping the edges of some. From the center of each circle cut out a 3/16-inch pie-shaped wedge. Curl the circle into a cone shape (pattern side up), overlap the ends, and tape the back.
To make the base, cut a 2-inch foam ball in half and a 1/8-inch dowel to desired height. Place the foam ball flat side down, add a drop of hot glue to an end of the dowel, and push the dowel through the foam ball until it stops. Slide the largest cone shape down the dowel, and then twist a small rubber band around the dowel; continue alternating progressively smaller cone shapes with rubber bands. Top the paper Christmas tree with the smallest cone shape and a ribbon.
These picnic-ready, personalized pies are a fun food take-away for your guests (now say that 10 times quickly).
2/3 cup brown sugar
1/4¼ cup butter
1 tsp vanilla
3/4 cup raisins or pecans
1 pie crust, rolled to ½” thickness
8 – 125ml jam jars, washed and buttered
Prep and Cook
Preheat the oven to 400°F.
Combine the butter and sugar and place in a medium saucepan set over medium heat. Add the vanilla and raisins or pecans, and cook until the butter has melted. (This is the filling.)
Beat the eggs and whisk into the sugar mixture, cooking over medium heat for 5-6 minutes or until the mixtures thickens and can coat the back of a spoon. Be very careful not to overcook the filling.
Roll out the piecrust and cut circles of dough with the mouth of the jam jar—2 per jar. Press one into the bottom of the buttered jar, top with filling and cover with the second piece of dough.
Cut a steam vent (small slit) into the top piece of dough, and place all of the pies on a large baking sheet.
Bake for 15 to 20 minutes or until the crust is golden brown.
Remove from the oven and allow to cool completely before placing the lid on the jar.
Decorate with the O Canada Patriotic Pie label and baker’s twine or ribbon.
Blueberry Cream Pie
This is a recipe that I came up with on my own, but it tastes exactly like the one at Saluda Grade.
1 baked pie shell
½ cup whipping cream
3 tablespoons sugar, divided
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups fresh blueberries
In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.
In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.
Pour the filling into a prepared pie shell and chill for at least and hour to allow the pie to set up. Now try to stop yourself from eating the whole thing at once.
via Blueberry Cream Pie.
When you really think about it some of the stuff we cook/ bake is really kind of odd. Who ever got the idea to wrap fruit up in sugar and dough and then bake it for an hour? If you had never eaten a pie, would that sound just great and delicious to you?
We will be doing the Canadian Thanksgiving this coming weekend. The pie baking has begun. From Friday until sometime late on Sunday the house will be full of people. Times like these make me wonder if I was really meant to be a hermit. I know I’m not the social butterfly type. But, I never feel more like disappearing through a crack in the floor than when I am surrounded by family. Mostly they mean well. Mostly they don’t feel any need to censor themselves. Mostly they seem to look at me as if I’m the goodie goodie version of the black sheep of the family.
Anyway, enough about that.
Would you like to be a hermit? I think I would not like the grubby part of it. I’d rather have a shower, a hot one. I’d rather have lovely scented soap and shampoo. But it would be nice to be alone. There is something about being alone that makes me feel myself.
We are making rhubarb pie today. Not this Cherry Rhubarb recipe, I just added it cause it sounds like a yummy idea. Next time.This time we have just rhubarb but have added nutmeg with three pies, ginger to two of them and one with orange marmalade. Will see how they turn out. Only two are getting baked today, the rest are being frozen to be baked later. Good luck to me trying to fit more stuff into the freezer!
Cherry Rhubarb Pie
l lb. rhubarb, cut in l/2 inch slices (about 4 cups)
l lb. can (2 cups) pitted tart red cherries, drained
l l/2 cups sugar
l/4 cup quick-cooking tapioca
5 drops red food coloring (or fresh or frozen red cherries)
recipe pastry for double crust pie
Combine rhubarb, cherries, sugar, tapioca, and food coloring; let stand l5 minutes. Line a 9-inch pie plate with pastry; pour in filling. Dot with butter. (Sometimes I like to sprinkle lightly with cinnamon and nutmeg also)
Top with a lattice crust: From remaining pastry, cut strips of dough l/2-inch wide. Lay lengthwise strips on top of filled pie at l inch intervals. Fold back alternate strips; fold up as you weave crosswise strips over and under. Trim even along outer rim of pie; seal edges. Dampen edge of pie slightly with water and place extra strips around entire rim of pie, covering ends of lattice. Flute edge, pressing well to seal. Bake in hot oven (400 degerees F. 40 to 50 minutes.
Green Tomato Pie
Pastry for 9 inch pie with cover
3 cups of green tomatoes
2 tbsp. flour
3/4 cup brown sugar
1 tsp. nutmeg
1/2 cup molasses
1/4 cup water
Remove the stem end of the tomatoes, but don’t peel them. Slice the tomatoes in thin rings, cover them with boiling water, and let stand for about 10 minutes, then drain them. Arrange them in the unbaked pie shell. Combine the flour, sugar, spieces, molasses, and water. Pour the mixture over the tomato slices and cover with the top crust. Bake at 425F for 15 minutes and then at 350F for 30 more minutes. Serve with vanilla ice cream, whipped cream, or sweetened sour cream. Serves 8.
This recipe was in the book: In a Country Garden – Life at Ravenhill Farm, by Noel Richardson.