the bottle brush (aka: A grandma tale ;->)

     Only for (my) record keeping purposes do I tell you, that this particular tale happened two weeks before Thanksgiving. 
     Right off the bat, it had started off as one of 'those' mornings.
     All four of the guys had headed off to work early. That is not always the case, due to the jobs that both Byron and Benson have. Which at times, has come in ever so helpful. Especially when the grandchildren are here! But on this particular day, they were all up and out at an early hour.
    And both of the grand kids were up early too. That isn't always the case either. Oft times, you get to start off with only one or the other of them, which is good for several reasons. The top two being, one on one time with the awake grandchild, and less to keep track of right off the bat, which helps make my brain getting in gear, happen more smoothly. ;-p
    And both of the grand kids just seemed to be 'off' that day. As in, not all that happy. Not easily pacified. Rather demanding. Both filling their diapers at the exact same time, and both seeming to be competing for having the grossest one. Etc.. It hadn't taken long for me to realize, that it was going to be one of 'those' days.
    And a long one at that. The earliest anybody was expected home, was just after six p.m..
    At one point, I had laid a hungry Elliot on top of a blanket on the floor, while I went into the kitchen to fix him a bottle. As I headed there, I heard the usual, "I coming Gammy...". "That's okay, you can keep.... (don't remember what she had been doing), you don't have to come". I knew it was probably useless to even try. Any time I headed anywhere, I'd usually hear,  "I coming Gammy...", repeatedly, until she appeared at my side. But this time, I was really hoping she'd take heed. As bad as it might sound, I just wanted to have a moment of calm, while fixing that bottle.
    But it wasn't to be. Suddenly there she was. Jabbering away and grabbing away. At any and everything her arms could reach. Off of the counters. (Insert eye roll here). Or out of the drawer somebody hadn't closed one hundred percent of the way. And wanting answers to all of her jabbered questions. Answers my fuzzy brain was having challenges answering straight. Sigh.
    And of course this time, Elliot's bottle needed more than just a good quick wash out. It needed a complete scrub down, and bad. So I got the tap water to maxed out hot. And I added a lot of dish soap to the bottle, as well as the bottle brush. And I was trying ever so hard to concentrate on what I was doing. And what she was doing. And console Mr. Elliot, who had gone from fussing, to out and out bellowing, that I WAS fixing his bottle and I WAS hurrying.
    I washed out the nipple and rim part of the bottle first, rinsed and set them aside. Then I attacked the bottle itself. But doing so had taken a whole three and a half minutes, because I had also kept interrupting Analyse's actions and Elliot was totally NOT happy! I took a deep breath and tried to work faster. That was my mistake. Because in focusing on getting the job done, instead of focusing on every step of the process, I ever so innocently laid the bottle brush down next to the sink, instead of sticking it in it's designated holder on the window sill.
    I tell you, I think a sonic boom happened. I had barely laid the thing down, before faster than lighting, her little hand snatched it up. Goodness! "What are you doing?"  "I washing". Sure enough, she was. She was using the bottle brush to wash down the front of the drawer and cupboard next to the sink. 'Well, the whole kitchen really could use a good scrub down', my brain thought. And I let her go. She was happy. He had some how increased his bellowing (I hadn't thought it possible). I turned back and started filling his bottle.
    Without really looking at her, I walked out of the kitchen with his full bottle in hand. I knew she was following me, due to the "I coming Gammy...". "Okay".  I picked him up and settled into the rocker. She tried to squeeze behind me. I kind of thought that she wanted to see something out the window. I was concentrating on getting him settled down and comforted. But then I could not figure out what I was hearing, so I turned my head to look at her.  She was cleaning the windows and the window sills, with the bottle brush!
    'Fine', my brain figured. I'll just make sure I clean it good when I take it back to the kitchen, when he's done with his bottle.
     But then I felt her finish going behind me and sort of pushing up against my other arm. The one next to the 'end table' (I use wooden crates). As quickly as I figured all of that out, I heard a different weird sound. I looked down, to see that she had now stuck the bottle brush into my glass of Pepsi(R).  My half full glass of Pepsi. 'And I bet the bartender isn't going to bring me a refill either, is he?" I thought to myself. Then wondered why I had, seeings how I've never really been to a bar. I sighed. And then it dawned on me. That half glass of Pepsi, was the last Pepsi  IN  THE  HOUSE! And nobody else was home, nor due home, before 6 p.m. And it was only 10:30 a.m. Huge sigh.
     I looked back at her and asked, "Why did you do that?"
     With a totally puzzled expression, she answered, "I clean it". Almost like, 'why doesn't Grammy get that?'
     I shook my head. In both frustration and defeat. I was also wondering why she would try to clean a glass that was still half full.  And then the answer came to my mind. 'So that Maxine could burst out laughing when I post about this.' And I chuckled.
     Analyse tipped her head sideways. Her expression became even more confused. It was as though I could read the thoughts going through her young mind. 'Gammy sounded upset with me, but now she's laughing. Am I in trouble, or is she happy I cleaned her glass?!?"
    
     The whole day continued on in that same vein. And nobody brought me Pepsi till close to 8:30 that night. But I did good. Nobody was injured during the course of the day. o;-p  With a chuckle (or ten), my father-in-law said that he was very proud of me, when I told him the tale that next Sunday.

When should you plant what?

    Way back when (or so it seems), we had a small garden. Brian dreams of having his own large size vegetable garden. 'Someday'. It always seems to fall into the 'maybe next year' category. Sometimes due to schedules being worked. Sometimes due to other things needing to take higher priority. And sometimes it's been, because by the time we're finally able to start one, it's past the date when we should have started the plants we wanted the most.
    A few minutes ago, while browsing over what friends of mine had pinned on Pinterest, I came upon a site which helps you know when your suppose to plant what, based on where you live. Laurie Miller had pinned the site onto one of her boards. It caught my interest. So I right clicked (like Byron just taught me to do the other day :-D) and opened the 'pin' in a new tab.

    The name of the site is 'SproutRobot(R)'. Here is their web address - http://sproutrobot.com/  You enter your zip code and then click on the 'get started' button. For where we live, it says that we should start bell peppers and tomatoes indoors this week. But then, then, it not only tells you that, it offers you information on how to do so! :->  If you click on the word 'instructions' next to a plant's name (such as next to where it said tomatoes), the screen then changes to an instruction sheet, complete with drawings, showing you step by step instructions on how to get your plants started. Cool!
     Seeings how we have the directory on where to buy fresh produce (as well as Christmas trees, and find local corn mazes, etc.) in your particular area, listed down our side bar, I thought I should add this information there too ;-] .

Pumpkin Pie

    Let's see, I've done the postings about the pie crust, as well as the Blueberry, Toll House and Pecan Pies. I had previously posted about the Butterscotch Pudding /Pie. So all that's left to post about, in this series about the pies I made for Christmas this year, is the one on the Pumpkin Pie. This then is that posting. ;->
     I use canned pumpkin. The 'solid pack' variety. I have some friends who make their own canned pumpkin, out of fresh pumpkins every fall. I just might try doing that myself some day. But I shall be very cautious of the 'how to' when I do!  See, this one time, at this one place, Brian nabbed a piece of pumpkin pie for me, knowing that I like that type of pie. And normally I do. That time, I didn't. As in - I did NOT! Oh man. The pumpkin was all stringy. More like some squashes are. And they had barely added any sugar. And I tasted no evidence of them having added any spices. The stuff was just nasty, I tell you! But we were in a situation where we had no idea who had made said pie. Or if that person was watching me eat their pie. So I tried to chew it up. But I out and out couldn't. Thankfully, we were using paper napkins. o;-p  So as discretely as possible, out it went. Then I tried to clean the taste out with a drink of water. But my cup was empty. And so was my husbands. And so was my sisters, who was sitting across from me. Her husband was looking the other way and had no clue that his still half full glass, was my rescue. ;-p. We were also sitting with a guy, who we had always claimed would eat just about anything. I said that I was fuller than I had thought and offered it to him. He ate it. We were right. Chuckle, chuckle.

    Step #1 - Make your pie crust.

    Step #2 - Measure your sugar into a bowl.

     Step #3 - Add your eggs. REMINDER TIP - use the edge of the shell to break the egg yolks. Doing so will ease the stirring process greatly!
            Blend the sugar and eggs together until they look like this -

     Step #4 - Measure and add your solid pack pumpkin.

                  [I was doubling the recipe. Aka: making two pies]

    Step #4 - Blend the two together until they look like this -->

     Step #5 - Add the salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the bowl. Mix them in thourally. Remember to snap a picture here, if you plan on doing your own posting about this. 8-/

    Step #6 - Add the Pet(R) Evaporated Milk.  A BONUS TIP here --> Chilling your unopened can of evaporated milk for 15 to 20 minutes first, in your freezer, makes the baked pie turn out a lot lighter / fluffier in texture. :-D

      Step #7 - Make sure everything is completely blended together. (aka: scrape the bottom and sides of the bowl as you stir). Once it is, pour the mixture into your waiting unbaked pie crusts.

      Step #8 - Bake at 425o for 15 minutes, then turn your oven down to 350o and bake for 45 minutes longer - OR - until a metal knife inserted in the middle comes out clean. ( <--- BONUS TIP there)  If you end up needing to test it more than once, try making your knife test fall where your cutting lines will be. <--- Another BONUS TIP there)

     Pumpkin pie is good served warm, or cold. Plain, or with cool whip, or with ice cream.  Is it good for you? OF COURSE! Pumpkin is either a veggie or a fruit, I get confused. o;-p 

         And now for the actual recipe -
                 Pumpkin Pie
                   recipe taken off of a can of Libby's(R) pumpkin ( a 'few' years ago)

         for one single pie:
         Unbaked pie crust (set aside)
         3/4 cup Sugar
         2 large Eggs
         1 can (16 ounce) (aka: 1 pound) Libby's(R) Solid Pack Pumpkin
         1/2 teaspoon Salt
         1 teaspoon Ground Cinnamon
         1/4 teaspoon Ground Nutmeg (my addition)
         1/2 teaspoon Ground Ginger
         1/4 teaspoon Ground Cloves
         1 tall can (13 fl. ounce) [Chilled] Pet(R) Evaporated Milk

          Preheat oven to 425o. (REMINDER - most ovens take 7 minutes to reach the temp. you set)

          Starting with the Sugar, mix the rest of the ingredients together in order given. Pour into prepared pie crust.
          Bake for 15 minutes at the 425o temp. Then reduce the heat to 350o and continue baking for 45 minutes, or until a knife inserted in the middle comes out clean.  Cool completely on a wire rack.

       Hopefully, you'll enjoy it from the moment it enters your mouth. o;-p

~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;->
You might also enjoy these postings: 

~ Pie Crust

~ Blueberry Pie

~ Toll House (R) Pie

~ Pecan Pie

~ Homemade Butterscotch Pudding / Pie

~ Homemade Chocolate Pudding (Pie filling)

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

I 'plan' on linking this particular posting up to:
  ~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
 ~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
  ~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven'  (http://rtheyallyours.blogspot.com/).
  ~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)'  (http://momstheword--livingforhim.blogspot.com/).
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/). 
 ~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
 ~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
  ~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace'  (http://www.blessedwithgrace.net/).
     (taste wonderful served as a pie!)
  ~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/). 
   ~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)
  ~ "What's Cooking Wednesday('s)" (shall we say # 1 ?), are hosted by Cristi, at 'The King's Court IV' (http://www.thekingscourt4.blogspot.com/), and by  Diane, at 'Turning The Clock Back' ("one eco friendly step at a time") (http://turning-the-clock-back.blogspot.com/)).
  ~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).     
  ~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)   
  ~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)       
 

Pecan Pie

    The next pie in the current series I'm posting, about the pies I made for Christmas this year, is the 'Pecan Pie'. We've already done the ones on Pie Crust, as well as the Blueberry Pie, and the Toll House(R) Pie.
     In a way, the recipe for Pecan Pie, is similar to the recipe for Goulash. There are ever so many variations of it! And just because you like some types of it, does not mean you like all types of it. In-fact, it's highly probable that you strongly dislike some types of it.
     Another irony is, many people claim 'their' pecan pie to be 'southern style'.  Most likely, that just means it's a sweet rendition of the pie. It definitely does not mean that it tastes exactly like all the other pecans pies, which have been dubbed with the same title.
     All of that being said means, that I know some of you will not like this particular recipe for it. Others of you however, will L-O-V-E it!
      None of the guys in my house like pecan pie. Yet it is one of my favorite types of pies! I got the recipe from my mom. And most of my siblings and dad like it. So when I make it, it's usually in conjecture with a gathering of some sort, on my side of the family. But I usually make more than I know will be eaten, or even *taken home, by them. o;-p
      About the * by "taken home". People LOVE being able to not only eat a piece while they are at the gathering, but to also take a piece home with them, to have the next day. Sometimes I take a bag of empty containers (like Cool Whip or such had come in from the store) with me. My sister however, always has her own stash available for everyone to use. ;->  ( <--- BONUS TIP there)
      I got such a heart warming, tear provoking, awesome, compliment from my sister, about the pie this year. She wandered into the room I was sitting in, carrying a piece of the pecan pie on a plate. While fighting tears of her own, and poking at the pie, she said, "Cheryl, I just wanted to tell you that you totally nailed mom's recipe this time!! It's so-o worth the points I saved up to burn on it!"  (She belongs to Weight Watchers(R)).

    Step #1 - Make your pie crust.

    Step #2 - Measure your sugar into a bowl.

      Step #3 - Add your eggs. REMINDER TIP - use the edge of the shell to break the egg yolks. Doing so will ease the stirring process greatly!

                 [I was doubling the recipe. Aka: making two pies]

    Step #4 - Blend the two together until they look like this -->

      Step #5 - Add your melted butter and light Karo(R) Corn Syrup.

        (You do not have to finely groom your hands before making this pie o;-p)
         Blend every thing together thourally.

     Step #6 - Chop your pecans. No, we do not use the pecans as whole half's. And no, that is not an oxymora. ;-p.  We like them chopped, but not super finely chopped. Add your chopped pecans to the bowl.

      Step #7 - Stir everything together. If you 'should' get some on your finger, enjoy licking it off.

      Step #8 - Pour the mixture into your waiting unbaked pie crusts.

      Step #9 - Bake at 400o for 10 minutes, then at 350o for 20 minutes.

         And now for the actual recipe -
                   Pecan Pie
                              recipe given to me by my Mom - Pat B.

         for one single pie:
         Unbaked pie crust - set aside

         1 cup Sugar
         3 large Eggs
             Mix together until eggs are well beaten.
          1/4 cup Butter (1/2 stick)
          1/2 cup light (clear) Karo(R) Corn Syrup
              Add these to sugar and eggs and mix well.
          1 cup chopped Pecans
               Mix in with everything else.

           Pour mixture into the unbaked pie crust.
           Bake at 400o for 10 minutes then at 350o for 20 minutes.

      Savor every bite! :->

~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;->
You might also enjoy these postings: 

~ Pie Crust

~ Blueberry Pie

~ Toll House (R) Pie

~ Homemade Butterscotch Pudding / Pie

~ Homemade Chocolate Pudding

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

I 'plan' on linking this particular posting up to:
  ~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)
  ~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
 ~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
  ~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven'  (http://rtheyallyours.blogspot.com/).
  ~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)'  (http://momstheword--livingforhim.blogspot.com/).
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/). 
 ~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
 ~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
  ~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace'  (http://www.blessedwithgrace.net/).
     (taste wonderful served as a pie!)
  ~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/). 
   ~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)
  ~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).     
  ~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)   

Toll House Pie

   The next pie in the current series I'm posting, about the pies I made for Christmas this year, is the 'Toll House Pie'. We've already done the one on Pie Crust and the one on Blueberry Pie.
    Let's see, what should I say about 'Toll House (R) Pie'? It's true technical name is 'Toll House (R) Walnut Pie'. We just refer to it by the shortened version. I had found the recipe for it in my 'Toll House Heritage Cookbook' which was published in July of 1981. Not sure how long exactly I've had that particular cookbook. I just know it's been a long time. I'm also not sure when the first time I made this pie was. But I do know that it only took us the one time, to get totally hooked on it!
    In-fact, the mass majority of the people whom had tried it, end up falling for it. It's just so-o-o good! A case in point example, is my father-in-law. I remember the conversation oh so clearly. Brian was on the phone with his dad, talking about us going there for Thanksgiving that year. I asked him to relay that I would bring the Thanksgiving pies. I then inquired what types they wanted. My brain was thinking "traditional Thanksgiving pies" would be, pumpkin, apple .... My father-in-law however, answered, "Toll House of course, and..." ;-p!
     And so it has continued to this day. Certain people (cough cough, Amanda and Kate amongst them, cough, cough o;-p) are prone to get very sad when they learn I have made them and they have not been around to get some. If any of you know of good ways to mail pies, they ask that you PLEASE share such information with me. ;-p
     Yes, the pie contains walnuts. But even if you're not a big fan of nuts, there is a good chance that you WILL become a fan of this pie.

    Step #1 - Make your pie crust.
           Confession time here. When I was making up the pie crusts this year at Thanksgiving, I had forgotten that I would need both top and bottom crusts for the blueberry pies. Seeings how I made them before I made the Toll House ones, I just took the dough for the Toll House pies back out of their pie plates and used them as the top crusts, figuring I could just make more crusts for the Toll House pie. But when I went to do so, I didn't have enough lard. (I bought the previously pictured huge tub of lard shortly before Christmas). BOTHER!!! Not making them wouldn't go over real good. Hummm... Then I spotted the butter dish. Oh yeah, some people use butter to make their crusts. So I used up what lard I had left, which equaled about half of the amount I needed, and then substituted butter (the real stuff) for the rest.
       Oh.  MY.  GOODNESS.  It took the Toll House pie from being ever so good, right on over the top! Mercy was it good!!!  I had 'planned' on purposely making it that way for Christmas, but then didn't think of it till I was actually filling the already made crust. 8-/  I'm strongly contemplating writing a note to myself, on my pie crust recipe file, to use 1/2 of each for Toll House pies.
      You of course, can make your crust which ever way you want. o;->

   Step #2 - Measure your brown sugar and dump it into a mixing bowl. REMINDER - ALWAYS pack each spoonful of brown sugar down into your measuring cup as your filling it. I forget the "why" on this. Just know that it really does make a difference!

     Step #3 - Measure and dump your white sugar in on top of the brown sugar.

                [I was doubling the recipe. Aka: making two pies]
     Mix the two types of sugar together.

   Step #4 - Melt your butter. I do so in a glass bowl in the microwave.

    Step #5 - Pour the melted butter in on top of the sugars.

         At first it will look like this -

        Keep mixing until it looks like this -

      Step #6 - Add the eggs. REMINDER TIP - use the edge of the shell to break the egg yolks. Doing so will ease the stirring process greatly!

          Blend everything together until it looks like this -

     Step #7 - Add the flour.

         Blend it in completely.

     Step #8 - Chop your walnuts. Then measure and add your finely chopped walnuts tot he bowl. REMINDER - Measure them AFTER chopping.

      Mix them in until your batter looks like this -

       Step #9 - Add your chocolate chips. I strongly recommend that you use Nestle's(TM) Semi Sweet Chocolate Chips (R) !

       Blend them in, perhaps sneaking a taste once your done?

      Step #10 - Pour, actually, scrape your batter out into the prepared pie crust(s).

      Step #11 - Bake in a preheated oven at 325o for one (1) hour.
           (Go crazy over the yummy smells emitting from your oven!)

     Toll House pie is good served hot, warm, or cold. Plain, or with cool whip, or with ice cream.  Is it good for you? OF COURSE! It contains Chocolate - THE basic food group! o;-p 

         And now for the actual recipe -
              Toll House (R) Walnut Pie
         recipe taken from the 'Toll House Heritage Cookbook' (R), 1981 edition.

         for one single pie:
         Unbaked pie crust
         1/2 cup firmly packed Brown Sugar
         1/2 cup white Sugar
         1 cup (melted) Butter
         2 large Eggs
         1/2 cup unsifted white Flour
         1 cup finely chopped Walnuts
         1 cup Nestle(TM) Semi-Sweet Real Choc. Pieces (aka: chips)

        Preheat oven to 325o
        Mix ingredients together in the order given, making sure to mix thourally after each new addition.
         Pour into pie shell.
         Bake at 325o for 1 hour.

        Ohhh and Awww as your enjoying it ;-)

~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;-> ~ ~ ;->
You might also enjoy these postings: 

~ Pie Crust

~ Blueberry Pie

~ Homemade Butterscotch Pudding / Pie

~ Homemade Chocolate Pudding

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

I 'plan' on linking this particular posting up to:

  ~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)      
  ~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)
  ~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
 ~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
  ~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven'  (http://rtheyallyours.blogspot.com/).
  ~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)'  (http://momstheword--livingforhim.blogspot.com/).
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/). 
 ~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
 ~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
  ~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace'  (http://www.blessedwithgrace.net/).
     (taste wonderful served as a pie!)
  ~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/). 
   ~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)
  ~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).     

A "New" Movie Review Site

    Brian and I use to laugh at the previews certain well known movie critics gave movies. It often seemed like, if they didn't care for it much and thus gave it low ratings, that meant we were going to really enjoy the movie! One prime case in point, was the movie 'Six Pack', which started Kenny Rogers and Diane Lane. I was pregnant with our first born when we went to see it (yeah, a 'few' years ago. ;-p). They gave it the lowest ratings possible. We thourally enjoyed it!
    Over the years, that trend seemed to continue. To the point that when our sons got old enough to start choosing their own movies to watch, oft times they felt the same way.
     It really did not surprise us then, that while our oldest son was attending tech college, some of his classmates, a teacher they had, and him,  often talked about starting up their own movie review web site. They talked long and hard, but the site never actually got made.
    Until recently that is. Our eldest, with the encouragement of that same teacher, whom he still has contact with, started such a web site.  Together they chose to stick to the original name the group had come up with - "Rude Ushers".
     The funny part about the name is, that is exactly what some movie patrons dub my son, when by sitting in a hallway after the movies start, he ruins their plans of sneaking from the movie they paid for, into a movie that is rated above their age limit. He gets a kick out of their dubbing.
     You are hereby invited to visit their movie review web site and get a "real" persons rating on the movies. I should warn you, a E+ rating, is a REALLY GOOD rating. ;-p
      I ask, that if you have nothing nice to say about their site, or a review they have posted, that you don't even bother leaving a comment. Thank-you!
     You are welcome and even encouraged to submit your own reviews of movies you have seen. No, you won't get paid for doing so. They aren't getting paid to do so either. And no, yours won't immediately show up on the site. It will instead be sent to them for review and approval. That helps them keep it (the site) reader friendly.

      http://www.rudeushers.com/

Blueberry Pie

    Yesterday we started this series on the five (5) types of pies I did this year for Christmas, by doing a tutorial about pie crusts. Today we shall highlight the Blueberry Pie.
    Blueberry pie is good served hot, warm, or cold. Plain, or with cool whip, or with ice cream. Blueberry pie is even good for you. Thus it's okay to have two pieces of it, should you so desire. o;-p

    Step #1 - Make your pie crusts and set them aside. Remember, you'll need both bottom and top crusts for blueberry pie. So if your only making one pie, double the pie crust recipe. If your making more than one, multiply accordingly. (Yes, you use math in cooking. The math teacher was right about multiplying being something you'll use later in life. 8-p)

    Step #2 - the blueberries themselves.
        If your using fresh blueberries, they need rinsed. If your using frozen blueberries, they need thawed.  A BONUS TIP here --> Lay the bag of frozen blueberries on top of a large flat platter to thaw. That way, should there be any small holes anywhere in the package, all of the escaping juice stays contained on the platter.
      Measure your 5 cups of blueberries (per recipe) out into a large mixing bowl.

        (I was making two (2) pies, thus double the amount)

    Step #3 - Measure and dump the required amount of sugar onto the top of the berries.

      Step #4 - Measure and dump the flour on top of the sugar in the bowl.

     Step #5 - Measure and add 4 Tablespoons of dry instant Tapioca Pudding (per recipe) on top of the flour.
        This is a tip I was given years ago by a lady named Sudie Bierens. The Tapioca absorbs the fruits juices and acts as a thickener. You do NOT taste the Tapioca in the finished product. You just get a nice solid piece of pie, instead of one oozing all over the place. :->  ( <--- BONUS TIP there) (Use it for any and all types of fruit pies)

       Step #6 - Measure and add 1 teaspoon ground cinnamon (per recipe) to the top of the pile.

       Step #7 - Now do the  1/4 teaspoon (per recipe) of ground nutmeg.

       Step #8 - Start mixing everything together. Keep going. Until everything is completely mixed thourally.

       Step #9 - Measure and dump 1 Tablespoon lemon juice (per recipe) on to the top of the mixture.  Mix it in ever so thourally. The lemon juice is suppose to heighten the taste of the blueberries, not be it's own little zap in some bite. ;-p

       Step #10 - fill your already made pie crusts.

        Step #11 - Add dabs of BUTTER around the top of the filled crust.

        Step #12 - Add the top crust to the pie. Pinch the bottom and top crusts together when making the scalloping around the edge.  Cut 1/2 long slits in the top crust here and there around the top of the pie, this helps the crust to stay laying on top of the fruit instead of ballooning up. ( <--- BONUS TIP there)  I try to cut the slits where I plan on cutting the pie into pieces, they then later act as guide lines. ;-) ( <--- Another BONUS TIP there)

       Step #13 - Bake the pie or pies in an oven which has been preheated (most ovens take 7 minutes to reach the temp. you set) to 400o. Baking time should be 35 to 40 minutes. 

     I had a gorgeous picture of a single piece of plated blueberry pie, but when I tried to move it to a different file on my computer, it completely vaporized. 8-/  !!!

         And now for the actual recipe -
             Blueberry Pie
                       adapted from the Better Homes and Gardens New Cookbook (TM) (I had received it as a wedding gift in 1980) by Cheryl B.

         for one single pie:
         2 pie crusts
         5 cups Blueberries (If fresh, rinse first. If frozen, thaw first)
         1 cup Sugar
         3 Tablespoons all-purpose Flour
         4 Tablespoons Dry Instant Tapioca Pudding
         1 teaspoon Ground Cinnamon
         1/4 teaspoon Ground Nutmeg
         1 Tablespoon Lemon Juice
         1/4  cup Butter 

         Preheat oven to 400o
       
         Make your pie crusts, fitting one into the bottom of your sprayed pie plate, and setting the top one aside for now.
         Measure your blueberries into a large mixing bowl. Dump on the sugar, flour, tapioca, ground cinnamon and ground nutmeg. Mix everything together very thourally.
         Add the lemon juice and again mix very thourally.
         Dump the mixture into the bottom pie crust in the sprayed pie plate. Top with slices of the butter.
         Add the top crust. Pinch the bottom and top crusts together to form your edging. Cut 1/2 inch long slits around the 'middle' of the top of the pie.
         Bake at 400o for 35 to 40 minutes.

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You might also enjoy these postings: 

~ Pie Crust

~ Homemade Butterscotch Pudding / Pie

~ Homemade Chocolate Pudding

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

I 'plan' on linking this particular posting up to:

  ~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/). 
  ~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)     
  ~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)
  ~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
 ~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
  ~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven'  (http://rtheyallyours.blogspot.com/).
  ~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)'  (http://momstheword--livingforhim.blogspot.com/).
  ~  "Kitchen Tip Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes'  (http://www.tammysrecipes.com/). 
 ~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
 ~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
  ~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace'  (http://www.blessedwithgrace.net/).
     (taste wonderful served as a pie!)
  ~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/). 
   ~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)