Grape Juice Pie
Not too sweet, slightly sour, but oh so good!
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 1/3 cups grape juice (I used 100% Concord grape juice)
- 1 egg. slightly beaten
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 baked (9-inch) pastry shell
- 1 cup heavy cream
- 1 tablespoon sugar
Combine sugar and cornstarch in a 2-quart saucepan. Stir in grape juice; cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.
Add a small amount of hot mixture to egg, mixing well; stir egg mixture into remaining hot mixture. Add butter and lemon juice; return to heat. Bring to a boil, stirring constantly; boil gently 1 minute. Cool. Pour into pastry shell; chill thoroughly.
Combine heavy cream and sugar, beating until light and fluffy. Spread on pie; chill.
Makes 8 servings.
“Time management is not about clock watching, it’s about making the most of the time we have.”
Ultimate Plum Torte
This dessert has received many rave reviews. It is the ultimate fall dessert. It’s heavenly, scrumptious, outrageously good! Serve slightly warm with real whipped cream on the side. Make this for your next party and you’ll see what I’m talking about.
I had very sweet plums so I used 3/4 cup sugar, but if your plums aren’t as sweet, you might want to use the 1 cup of sugar. I also sprinkled 2 to 3 tablespoons sugar on top before baking.
- 3/4 to 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup flour, sifted (5-oz.)
- 1 teaspoon baking powder
- Pinch of salt (optional)
- 2 eggs
- 6 purple plums, halved and pitted
- Sugar, lemon juice for topping
Heat oven to 350 degrees.
Cream sugar and butter in a mixer bowl. Add flour, baking powder, salt and eggs and beat well.
Spoon batter into a springform pan of 8, 9 or 10-inches. (I used 9-inch.) Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze, if desired. Or cool to lukewarm and serve plain or with whipped cream.
(To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Tip: To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
“There’s nothing like the beauty of a loving heart.”
Baked Peach Hand Pies
August is National Peach Month. I thought before this month was over, I needed to bake something with peaches. I made these delicacies and took them to the senior center when I went to play bridge this week. Everyone just loved them! And may I just say, I love peach anything!!
- 4 peaches, peeled, pitted, cut into 1/2-inch pieces (2 cups)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 boxes refrigerated pie crusts
- 1 egg white
- 2 cups confectioner’s sugar
- 1/4 cup milk
In medium saucepan, combine peaches, both sugars, lemon juice, salt, cinnamon and vanilla. Bring to a boil. Reduce heat, cook over medium heat, stirring occasionally, until thickened and syrupy, about 8-10 minutes. Cool to room temperature and then put in a bowl and refrigerate until cold, about an hour.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Remove pie crusts from the packages and allow them to come to room temperature.
Lightly dust your work surface with flour. Unroll pie crusts and cut 4 circles from each crust using a 4-inch biscuit cutter. You’ll have to re-roll the scraps to get the 5th circle. Or maybe even 6 circles.
Beat egg white with 1 teaspoon water in a small bowl until frothy.
Place 1 tablespoon of the filling into center of the circle. Brush a little egg wash around the edge of the circle and then fold in half. With tines of a fork, seal edges. Make 3 small slits on top of each hand pie with a knife to prevent bursting. Then brush egg wash over each hand pie. Bake for about 15 minutes.
While pies are baking, whisk together the confectioners sugar and milk in a bowl until smooth.
Remove pies from the baking sheet onto another baking sheet lined with wire rack. Drizzle glaze over pies and let dry.
You should yield 20 to 24 pies.
“Focus on God and regain perspective.”
Banana Layered Pie
This pie is so easy to make and so delicious. You will get rave reviews and will make this over and over again.
- 2 1/4 cups cold milk
- 1 package (6-serving size) Jello Vanilla Instant Pudding and Pie Filling
- 1 baked 9-inch pie shell or prepared graham cracker crumb crust, cooled
- 2 medium to large bananas
- 1/2 cup thawed Cool Whip whipped topping
Pour cold milk into bowl. Add pie filling mix. With electric mixer at low speed, beat until blended, about 1 minute. Pour 1/2 cup of the pie filling into pie shell.
Slice 1 banana; arrange slices on filling in shell. Top with 3/4 cup of the pie filling.
Blend whipped topping into remaining pie filling. Spread over filling in the shell. Chill about 3 hours. Slice remaining banana; brush with lemon juice. Arrange banana slices on pie. Garnish with additional whipped topping, if desired.
Makes 1 (9-inch) pie.
“For all eternity, God’s love endures forever.”
Old-Fashioned Apple Crisp
This is so yummy! I made it in individual dishes, but it can be made in a 2-qt. casserole dish also. Serve with ice cream while it is still slightly warm.
- 2 1/2 pounds apples (any apple will work, I used Pink Lady because that is what I had on hand)
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup oatmeal (I used quick, but you can use old-fashioned if you like)
- 1 stick (8 tablespoons) unsalted butter, diced
Preheat oven to 350 degrees. Butter you serving dish or dishes.
Peel, core, and cut apples into large chunks. Combine apples with lemon juice, sugar and spices. Pour into the dish or dishes.
To make topping, combine flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
Makes 6 servings.
“God’s love for us empowers us to serve others.”
Oh Henry Bars
This vintage recipe is well over 50 years old. I have been making it since I got married 56 years ago. I have seen it made with oatmeal, but I have always used Special K, which I prefer.
- 1 cup white syrup
- 1 cup sugar
- 1 1/2 cups peanut butter (I used creamy)
- 6 cups Special K
- 1 cup butterscotch chips
- 1 cup chocolate chips
Bring syrup and sugar to boil in a large pan. Take off heat and add peanut butter. Then mix in Special K. Press into a greased jelly roll pan (cookie sheet).
Melt butterscotch chips and chocolate chips in microwave for 1 to 2 minutes until melted. Spread over bars and cool in refrigerator.
Cut into bars (size is your choice). Makes 32 large bars.
“Only Jesus, the Living Water, can satisfy our thirst for God.”
Easy Eggnog Pie
This is the season for eggnog and what an easy dessert to make. And soooo delicious!!
- 1 (3.4-oz.) pkg. instant vanilla pudding
- 2 cups eggnog
- 1 cup heavy cream
- 1 tablespoon confectioners sugar
- 1 (9-in.) graham cracker crust
Whisk pudding and eggnog together until set. Beat heavy cream with sugar until stiff. Add half of the whipped cream to eggnog mixture. Pour into pie crust and top with remaining whipped cream. (Cool Whip may be used, if desired.)
Sprinkle with nutmeg, if desired and refrigerate.
“When we are His, He is ours, forever. You have made us for yourself, Lord. Our hearts are restless until they can find rest in You.”