Well, I think the first day went rather well. Thanks Hannah and Hayley for wonderful demonstrations of the pie and acorn topping! Y'all did an excellent job! Next week, Holly will teach us about making Key-lime pie and I'll show you how I make my Apple Pies, Apple Turnovers, and Apple Crisps! We'll also finish our cookbook cover's and get started on cutting fabric for our quilt bags. Big HUGE thanks to Mrs. Jeni for bringing all her supplies and explaining quilt-making to us! :)
HOMEWORK:
*This week, try and make a pie crust if you have the time...and of course you need to make Hannah's Chocolate Pie recipe!!! YUMMY!
*Also, if you have clothes that need to be cut open do so before Wednesday.
*If you have a family pie recipe you would like to share with the class please bring copies for everyone next week or email me the recipe and I'll make the copies for you.
DON'T FORGET:
*I will need to know who is coming on Thanksgiving-Eve so I can get the ingredient list to you.
*Please look at the class schedule I gave you and decide on 2-3 dates that you would like to demonstrate a recipe for the class.
*Start thinking about an ornament you would like to make and share with the group on November 30th.
*Put December 14th on your calendar for the Cookie Exchange day and surprise day!
SCROLL DOWN TO SEE VIDEO'S AND PICTURES RECIPES OF OUR FIRST DAY!
RECIPES:
Homemade Pie Crust
~Melanie Doris
Ingredients:
1 cup all-purpose flour
1/4 tsp. salt
1/3 cup shortening (Crisco)
2-3 tbls. cold water
Make sure all ingredients are cold. It helps to to rolling pin, bowl, and even the fork in the freezer before making this recipe.
COMBINE flour, and salt in medium bow. Cut in shortening with a fork until mixture is crumbly. Sprinkle with water a little bit at a time and mix with hands until mixture holds together.
SHAPE dough into ball and place on lightly floured surface. Roll out dough to 1/8- inch thickness. Line pie plate with pastry. Turn edges under; crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
CHOCOLATE CHIP PIE
~Hannah Doris
Ingredients:
1 cup sugar
1/2 cup plain flour
2 eggs
1 stick butter (melted and room temperature)
1 cup chocolate chips
1 tsp. vanilla flavoring
1 unbaked pie shell (not deep dish)
Mix together in a bowl and pour into unbaked pie shell. Bake 1 hour at 325 degrees.
Hershey Kisses Acorns
~Hayley Harbin
Ingredients (for 10 acorns)
10 Hershey Kisses
5 mini Nutter Butters
Cookie Icing (I use Betty Crocker)
Mini Chocolate chips
1. Unwrap all the kisses
2. Take the peanut butter out of the Nutter Butters
3. Squeeze a pea size bit of icing onto the side of the cookie with no grooves
4. Place a Hershey Kiss bottom onto the icing and press
5. Turn the acorn over and squeeze a tiny bit on icing into the center groove of the cookie
6. Place a mini chocolate chip in and press
After this let them harden for about 15 minutes and they’re done Enjoy!
Ingredients (for 10 acorns)
10 Hershey Kisses
5 mini Nutter Butters
Cookie Icing (I use Betty Crocker)
Mini Chocolate chips
1. Unwrap all the kisses
2. Take the peanut butter out of the Nutter Butters
3. Squeeze a pea size bit of icing onto the side of the cookie with no grooves
4. Place a Hershey Kiss bottom onto the icing and press
5. Turn the acorn over and squeeze a tiny bit on icing into the center groove of the cookie
6. Place a mini chocolate chip in and press
After this let them harden for about 15 minutes and they’re done Enjoy!
