May I suggest, for your next politically inspired culinary creation:
Bo-Stone Cream Pie, with a file in it.
I roll out my crust in a big rectangle. (Regular pie crust recipe, doubled)I used to do the cute lattice thing. Nope. Ain’t got time for that fluffery for something going to the camp.
No crust on the bottom.
Today, I’m making those fake cherry cheese pies with a graham cracker crust and canned cherries on top. I got four in the fridge.
~VOW, I like the bars. Gonna do that this week. Looking for a good easy recipe.
Any cake mix can be made into bars. Check Betty Crocker or Duncan Hines website!
~VOW
Fruit crisp is my standard go to. I can mix fruit combinations, and jazz up the crumble topping if I wish. It’s always a hit, like peach cobbler. One my mother always did was chocolate chip cookie bars. Boom. Gone.
As far as desserts are concerned, I am a one trick pony. That chocolate cake is all I have
The cake was great. It’s very similar to my old recipe. Thanks for your contribution.
The choco/peanut butter icing paired well with it.
So I suggested fruit crisp and my suggestion rang so strong that I immediately got up and made a blueberry/cherry crisp for myself. I have dessert for a week.
Sigh, I have a recipe, but, alas, it requires refrigeration at a couple of steps during the making. And Beck would be cursing me for a liar if she ate any( well except she’d be the one making it so. not really) and accusing me of tryin to put her in a coma. there is no granular or confectioners sugar or anything of that nature of any kind in the recipe. Plenty of fats and hidden sugars though, tons of them in fact. Called Million Dollar Pie because it’s so rich in fact. Ma doesn’t make much any more even though it’s dead simple and easy too.
Nana, when’s the next grandkid celebration? <big evil grin>
Ooh. I’ve heard of million dollar pie.
I did the same thing with banana pudding. Just mentioning it had me craving it. It’s one of my all time favorites. My mamaw made it for us kids
I used this recipe. Half of it has already been eaten.
https://www.foodnetwork.com/recipes/trisha-yearwood/banana-pudding-2283916
Banana pudding is a very good idea. I might endeavour to whip that up for the guys this weekend. There won’t be as many at the camp this weekend. I think I can manage it.
They had venison Chili at the camp tonight.
Son-of-a-wrek cooked it using my old recipe. Then he halved it. Added beans to one pot, left the other without.
I told him to watch and see if he could determine who was full-o’-beans afterwards around the camp fire. He said “Now, Ma, that won’t be hard at all.” “The ones up-wind will be democrats!”
He thought he was very clever. I have to say it made me giggle.
Oh, I made the cornbread for the chili supper.
Chili & cornbread sounds so good. I’ll make a pot this weekend. I use Wick Fowler False Alarm mild chili kit.
I used Wick’s 2 Alarm kit for years until GERD changed my life.
I know it’s cheating to use a kit but I do add stuff to it.
I suppose what my Son did was a kit. I mixed up a spice packet for him. I wrote down the steps. He used my home canned tomatoes (Bradley county pink tomatoes)
My secret ingredient is a good helping of Old Bay seasoning. The report back was the venison chile was a hit.
Ayuh! I think Ma got the recipe from…Good housekeeping? Better homes and gardens? Some housewifely magazine from the 60s and 70s with a sun related name (sunset or sunrise or some such). One of those at any rate, so it’s not an old family secret or anything, but I’ve never known anyone else but me to make it (just that one time for a 7th grade home-ec project)
Don’t tell them, but these are actually a fairly healthy snack. I buy honeycrisp apples for this, because their peels don’t turn chalky when you cook 'em so I can just rinse them off and cut them up (more vitamins!). If you use old fashioned oats, add 2 tblsp of water and let the dough sit for 10 minutes before you put them in the oven. I use 2 parts quick to 1 part old fashioned. The bigger flakes make them chewy, the smaller ones hold together better.
For the camp, I recommend the bar version.
• 1 1/2 Cup butter or clotted cream, softened
• 1 Cup dark brown sugar, firmly packed
• 1 Egg
• 1 Teaspoon vanilla
• 1 1/2 Cup all-purpose flour
• 1 ½ Teaspoons Baking powder
• 1 Teaspoon ground cinnamon
½ teaspoon allspice
whisp of cardamom
• 1/2 Teaspoon salt
2 large apples, diced
½ cup powdered sugar
• 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 375°F. In large bowl, beat butter and brown sugar until creamy. Add egg and vanilla; beat well. In separate bowl add powdered sugar and spices to apple bits. Toss well and set aside to soak.
Add combined flour, baking powder and mix well.
Add oats; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
24 BARS
Variations:
• Stir in 1 cup sliced almonds.
• Omit spices and powdered sugar; stir in 1 cup semi-sweet chocolate chips
COOK NOTE:
High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.
TC, I think I could eat those, as well. I’m trying these bars.
I think I was wrong. I’ve heard of Millionaire pie.
Cool whip
Eaglebrand milk
Marshmallows
Fruit cocktail
A
Bunch
Of
Other
Stuff.
You got to find the recipe for Million dollar pie
I need to know (:))
I never liked this, to be honest, but it’s a lot like the one my Grandmother used to make. She called it million dollar pie. I always thought of it as “Clean out the pantry” pie, because it had so many canned goods in it. Its actually a bit odd that I don’t like it, as I love old fashioned ambrosia salads.
Whew! that’s a loaded pie, just reading that recipe sent my glucose sky high.