Our Team

Our Team

Wednesday, July 1, 2015

Angel Kisses

My 5 year old angel
My sweet little five year old boy, M, has a darling habit of giving me angel kisses.  When he hasn't seen me for a while, he roam the house until he finds me and say, "Hi Mom", then plants an angel kiss on me wherever he can reach, sometimes my arm if I'm sitting down, or my belly if I'm standing up. He'll give me a quick hug and then be on his way again to do whatever it is that little boys do.
This angel's smile just lights up my life. Another bit of angel love that he shares with me is at bedtime.  After prayers and two songs (always the same two songs that he sings as fast as he can), he gives me a big, super tight hug and a kiss. Then as I pull away, he says, "last hug", "last kiss" and gives me another. Oh, how I love this little boy.

Tuesday, December 24, 2013

Merry Christmas 2013

Merry Christmas from the Roberts Family!  
We hope and pray that you found happiness and joy through the months of 2013.  As the year comes to a close, we have so many things to be thankful for.  It has been another amazing, crazy year filled with some challenges and unexpected blessings. As I write our family letter this year, all I can think about are the many tender mercies that the Lord has shown our family.

This year started out with our family in Tucson, Arizona. From January until June our family was blessed with the experience of working on the small family farm of our friends, the H family. The older boys learned how to care for animals and do other farm chores in return for eggs and meat from the farm. The rest of us just enjoyed playing with the animals, feeding a calf, weeding the garden and running around.
At the start of this year, S was working for Apex Microtechnology. D was in her 2nd semester at BYU, J and C in high school, with G, E and A all attending a K-8 Charter school.  M was my only little buddy at home, but that didn't last too long. On April 20th, our family was blessed with the arrival of K. He weighed 9lbs 13oz and was 20 1/2 inches long when he was born.  (See post below for more details) S's parents visited  Tucson to help us welcome him to our family.  They returned again in June for his blessing day. We are so grateful for their help and support in raising our children.

S took a week off of work while I was recovering from K's birth. The day he returned to work, he was called in to speak with his supervisor. He was told that the company was reorganizing again and that his position was no longer needed. In other words, he was laid off from his job. Stuart called me as he was driving home to let me know the news.  I was a bit shocked, but Stuart said that he was completely relieved. To him, it felt like a weight had been lifted from his shoulders. The atmosphere at his work had been getting more and more uncomfortable over the years, and he had solved most of the problems with the machines so there was no more challenge to his job. He no longer enjoyed his job.  It turned out that losing his job was probably the best thing that ever happened to him career-wise. He reassured me that we would be all right and that he wouldn't let us starve. He spent the next three months working in the hot Arizona summer sun, keeping that promise. He took whatever odd jobs he could find and helped friends weld, paint, fix sprinkler systems, etc.  He also put his resume online and applied for engineering jobs all over the country.

Then, at the end of June, he received 2 phone calls from companies that wanted to interview him.  The first was in Florida and the second was in Oregon. The job in Florida didn't appeal to him at all, but the job in Oregon seemed like a fantastic opportunity. He was given a job offer about 3 days after his interview and he accepted it immediately. Truly this was a tender mercy and a miracle to have found a good job so soon.

Before he left to start work at Tektronix in Beaverton, Oregon, we decided to take a family vacation, to fulfill a  promise we had made to A to take him to Disneyland "someday".  Well, this summer was that someday.  With S driving the truck and pulling the tent trailer and me driving the van, we headed off to Anaheim, Ca where we stayed for a week at the Orangeland RV Park.  The RV park was so fun, with a pool and hot tub, outdoor grilling/picnic area, billiards, and laundry room.  We spent two days at different beaches where the kids swam, surfed on boogie-boards and built sandcastles. We also had dinner at Medieval Times, which was amazing. And of course, we spent 2 days at the Disney parks. After our incredible week, S packed up the truck and trailer and headed north to start work with his new company and look for a place for our family to stay. I loaded the kids in the van and headed south to San Diego where we went to the beach
Chad and Greg on the Beach
one more time and stayed with our friends, the M family. The next day, we said our goodbyes and went back home to start packing for our move to Oregon.

In the meantime, D had put in her paperwork to become a full-time missionary. She received a call in August to serve in the Minnesota Minneapolis Mission with a report date of October 30-her 20th birthday. We feel so blessed to have a daughter who is worthy and willing to serve the Lord by teaching others about His restored gospel and to share her faith in our Savior to all who'll listen.

Mitchell loves the Fall
As August came to an end, we said our goodbyes to S's sister's family in Gilbert, AZ and all our friends in the Tucson area and we packed everything we could fit into a moving truck and with D and J taking turns with me, we drove to our new home in Beaverton, OR. We took 5 days to get there, stopping along the way in Las Vegas, Saratoga Springs, Utah (to spend 2 nights with Stuart's parents and visit family there), and Boise, ID (where we drove around to see some of our favorite places from our years of living there). At each of those stops we also visited the temple. Including the Mesa temple that we visited prior to our move and the Portland temple that we visited the week after our move, we ended up visiting 6 temples in the shore period of time.  It was neat to see all those beautiful houses dedicated to the Lord.  We were so happy to arrive safely in Beaverton and count this as another miracle in our lives.


Irene Kopp with Heidi and Keenan
In September, the boys started school again. J is a senior and C is a sophomore this year. G is in 7th grade and is homeschooling via the Oregon Virtual Academy. E is in 4th grade and Adin is in 1st grade at the elementary school which is only a mile walk from the house we are renting. We have wonderful neighbors and a super church family who helped us to unpack and settle into our new home.  We feel so welcome here and are excited to explore the area.  At the end of September, we were blessed with the visit of our dear friend, I K, from Switzerland. She stayed with us for a week and we enjoyed visiting the rose gardens, library and Portland temple with her. She has been an incredible friend to our family since S met her on his mission. 
Our Missionary
We are so happy that she was able to spend some time with Di before she departed for her mission too. D entered the Provo, UT MTC on October 30. She was there for 2 weeks before heading off to Minnesota, where she will be serving until May of 2015.  S's parents also visited us again when they came to spend Thanksgiving week with our family.

Jacob's senior portrait
Here in Beaverton, we have lots of things to keep us busy.  My sister, I, and her family live only 1 1/2 hours away from us so we look forward to being able to spend time with them. We bought an Oregon Zoo membership and hope to visit it often. We have already taken the MAX train into the city a few times, which is a great adventure for the little boys. J is part of the Men's choir in high school and is looking forward to graduating next summer.  C has begun putting together his Eagle Scout leadership project and hopes to finish it early next year. G loves the nearby skate park and is learning to do stunts on his scooter.  He is also very interested in Quadcopters. E has joined an Oregon Battle of the Books team at his school and is reading up a storm to prepare for the "battle". A works hard at school and even harder at playing and having fun.  M is only 3, but he learned how to ride a 2-wheeler this fall.  Little K is 8 months old and now weighs about 23 lbs. 
Keenan Bryce
He started crawling and sitting up at 6 months, pulling himself up onto furniture at 7 months.  I won't be surprised if he takes his first steps by Christmas, but I hope he waits a little longer. S absolutely loves his job! I'm so happy to see him taking joy in what he is doing to provide for our family again. I also feel a lot of joy in being his wife and the mom to all these wonderful children.  They are growing up so quickly and I feel blessed to be a part of the chaos and excitement of raising them.

Chad and Santa
Adin and Santa
As 2013 now comes to an end, I have to express my thankfulness for my family.  Through the challenges that my own family as well as those of my extended family, I feel so much closer to all of them.  One of my sisters has battled a brain tumor this year and as scary and horrible as cancer is, the experience has left our family with the knowledge that we will all be there for each other through thick and thin.  I love knowing that whenever there is a need, I can count on my loved ones to rally around and help me through it with their support and prayers.  How grateful I am to belong to these people I call family.  I love you all. I hope and pray you have a beautiful, joyful and merry Christmas as you and your loved ones celebrate the birth of our Lord this Christmas season. May you have a blessed New Year filled with happiness and tender mercies.
Stuart and Heidi 
Love,
H and family

Wednesday, December 11, 2013

Christmas Letter Debate

For many years now our family has sent a traditional family Christmas letter updating all our friends and family with news from the past year.  Now that we have Facebook, texting and other fast communication available I've found that fewer and fewer people write these letters or even mail cards anymore. I've been debating with myself about writing this year's annual letter.  On one hand, I really enjoy having a written record of what our family has been involved from year to year.  On the other hand, I don't even know how many people read the letters and if it is worth the cost of paper and postage to mail them all out. So I've decided to compromise this year.  I will still write our annual family letter, but instead of mailing it to everyone, I'll post it on my blog and let everyone know it is there. This way, if they really want to read up on how our family is doing, they can just go check out my blog.  If they don't really care, or if they already know what's going on because they follow me on Facebook, then they don't have to feel obligated to read it or guilty about throwing it away, and of course, it will save me on the cost of all that postage. (I'm such a cheapwad, oh well, that's just who I am, take it or leave it!) So over the next week, I plan to get on the computer in my free time and write that annual letter.  I'll let you know when it's finished so you can all read my wonderful take on our family's adventures this year.  They have been bountiful, so you may just want to read it! Cheers!

Wednesday, May 15, 2013

If he would just stay little...

K, April 20, 2012, 9lbs 13 oz


 Our sweet K was born 3 1/2 weeks ago.  He was so "tiny" on his birthday.  Though compared to most babies he was really big. He has already outgrown most of the newborn clothes I had ready for him. His newborn cloth diapers that seemed so huge that first day home from the hospital now barely squeeze around his middle.  I've had to get out the 3-6 month size box and add it to my stash.  My wonderful mom and her good friend made these adorable Onesie's for K and asked me to take a picture of him in them each month.  So here he is on his birthday and next week I'll already be taking his picture in his "One Month" Onesie.  I guess after watching the other 7 children grow so quickly I should be used to how fast these babies grow, but that doesn't stop me longing for them to "just stay little..."
Sweet baby in the hospital bassinet

Thursday, April 25, 2013

Last Time Ever

K, April 20, 2013

Our 8th child, K was born Saturday.  He's beautiful, with black hair and deep blue eyes: he has captured our hearts.  As I went through the labor and birth, I couldn't help thinking that "This was the last time ever I would have to do this." 
Late last night (or was it early morning?) I was holding him in my arms after feeding and changing and feeding him again.  I was downstairs looking at some of my favorite websites because I didn't want to wake up S.  I realized that K had fallen back asleep quite a while earlier and that I really should go back to bed and sleep myself, but I didn't want to.  I thought to myself, "This is the last time ever that I will be holding my 4 day old son."
I finally made it back to bed and soon it was time to start a new day.  I realized that with so many "last time evers" looming on my horizon, I needed to make some resolutions to help me cherish them.
So now, I've decided to not complain about being tired because I've up all night with the baby, or sick kids, or restless kids, or a child who has had a nightmare. I will enjoy those late-night (or early-morning) one-on-one bonding moments with my children and not wish them away or "past that stage".  I will take naps during the day instead of cleaning or running errands so I won't get cranky and irritated just because I'm tired. I can sleep through the night later when they've grown up.
I've decided to never stress about how clean (or unclean) the house is because I chose to spend my time holding or playing or helping or talking to my children.  I will no longer apologize to guests, or even feel embarrassed about the condition of my house.  I can clean later, when they are all in school.
I've decided not to get upset with my husband when he gets home from work and plays with the boys instead of taking out the garbage or doing other mundane chores that I don't want to do myself.  I realize that he makes a huge sacrifice to get up early and go to work each weekday.  He misses so many of the "firsts" (and "lasts") that our children experience just so that I can stay home and experience them.  There have been days when he has gotten up before the children and left for work and not returned home again until after they were in bed.  I've rarely had a day like that where I couldn't be near my children. I'm so blessed to have been able to be a full-time mother for 19+ years because of the hard work, dedication, and sacrifice of my husband as he provides for our family. I have taken down the "honey-do" list for him and have decided that what he needs to do more than anything is to spend time with our children, letting them know he loves them and helping them learn how to grow into wonderful men, just like he is.  The house will get fixed up later, as he teaches them the skills to do it.
I've decided not to whine about never getting take vacations away from my children.  As a couple, we
 have only left our children on about 3 or 4 occasions during the last 20+ years of our marriage and I used to be jealous of all the couples I knew who frequently got to take vacations together without their children, but no more.  As much as I cherish the time I have alone with my eternal companion, I also realize the time I have with our children will soon be over and gone.  It is precious and I am grateful that I haven't missed very many days of their hugs, kisses, growth, good-nights, and songs.
Even with the days that are struggles,  filled with temper-tantrums, fights, and discipline, even with all the weight of responsibility for feeding, dressing, cleaning, teaching, etc. that raising children brings, I will not whine about it, but look for the joyful moments that each day brings. we'll be alone later and can be on vacation when we retire.
I pray that one day when I'm in my 60's or 70's, my now 5-day old son will let me have the blessing of holding his 5-day old child.  When that day arrives, many years from now, but really just around the corner, I will probably think "This is the last time ever..."
Until then, I have many firsts to look forward to experiencing, not only with K but with all of my children. If you my readers, friends and family, happen to be there and catch me falling into the negative traps that sometimes ensnare us in our vulnerable moments, please, I beg you to gently lean over and whisper in my ear that "This is the last time ever..." and I'll know what you are talking about and I'll look for the joyful moments again.


Saturday, March 9, 2013

Keeping it Clean!

Keeping our home clean and organized is not always an easy job.  With 6 very active and creative boys, there seems to be no end of clutter, stains, dust, and dirt.  However, I recently came across a wonderful website: tipsandpix.com from a mom who has organized a daily cleaning schedule to help her keep on top of everything without having to do it all in one day. So,  I decided I would put together something like this because at the rate I was going I was just going around in circles and never really getting anything clean.  Using her idea,  I've put together a cleaning schedule that fits my big family and schedule and started it this week. So far, it's awesome. I feel in control of the mess again and know that by the end of each month, the house will have all the major dirt collecting area cleaned up.  The only thing I didn't put on my schedule was the 5th Friday. I've decided that when a fifth Friday shows up in a month, I will use it to deep clean one of the bedrooms or to organize some closets, the pantry or laundry room.  
So here is a picture of my schedule:

Friday, February 1, 2013

Ironing and Socks


The Ironing Pile





When you live with 7 men/boys, it seems there's always 2 chores that never seem to go away: ironing and matching socks.  Ironing has never been my favorite chore.  When I was about 13 years old, I remember visiting my church leader's home.  She had her ironing board out in one of her spare rooms and had been ironing her husband's shirts.  In those days, fabrics needed to be ironed a lot more than modern fabrics do, and I always dreaded ironing my skirts and blouses.  Usually, I put the chore off until I needed a certain item, then I would iron just that item and never really tackle the "pile".  I told my leader how much I hated ironing and how I hoped my husband would iron his own clothes.  She taught me something wonderful that day, which has always stuck with me.  She answered by telling me that she really didn't like ironing either, however, she LOVED her husband more than anything and she always wanted him to look nice and make a good impression on people, so she didn't mind ironing his shirts, knowing this would save him time and make him look his best.  Her words have repeated in my mind over the years as I married and began having children.  I don't like ironing, but I do LOVE them, so I try to keep up with the ironing so they all look their best.
 
Since my boys all wear a white shirt each week to church, and then usually put it in the laundry after one wearing, it seems that my pile just grows and grows.  My husband and older boys all know how to iron their own shirts, but they don't usually have time to do the chore.  So about once a month, I try to tackle the pile.  I put on some uplifting music and go to work. I like doing this chore on a Sunday morning, because it's usually needful for that days' church service, and also it can be a peaceful chore. My husband spends Sunday morning playing with the boys or reading, so I have quiet time in my room to tackle the ironing.
Odd Sock Drawer

The sock monster pile is another chore that I really don't enjoy.  I just don't understand how so many socks get through the laundry without a match!  I always keep the unmatched socks in a drawer next to my bed.  When a matching sock comes through the laundry, sometimes I can match it up right away, but usually it just sits there until I decide I want to close the drawer again and finally tackle the pile.  Occasionally, I can get one of the boys to help me, and I enjoy working and talking with whichever boy is with me.  In the end, we usually have a lot of socks that still don't have a mate, and I put them in a bag for a matching day at the end of the year.  If they don't have a match at that final round, they get thrown away.  It might not be the most efficient system, but it works for our family, and I suppose one day, when they are all grown with families of their own I might even miss these chores. 

Thursday, December 27, 2012

German Bread and Birthday Cake

Baking  German Bread

I didn't mean for my blog to turn into a cooking and baking blog, but I spend so much of my time as a mom cooking for my family that it has just seemed natural to keep track of my favorite recipes and new experiments.  Today is my husband's birthday and I really wanted to take him out for dinner with the family to get some Sonoran Hot Dogs- a specialty of the Tucson, AZ where we live.  However, after checking the bank account last night and realizing that we had exactly $2.78 left in our checking account, we realized we couldn't afford to go out.  So instead, we are going to grill up some German Bratwurst that S bought at Wegman's while on a business trip in PA.   I've pulled out my German Baking Today book to make some rolls for the Brats.  Here is  how I made them (I doubled the book's recipe and made some "American" adjustments) :
First I took 1 cup of butter and put it into a saucepan and started it on low.  When it started to melt, I added 14 oz of fat-free milk (you can probably use any kind) and continued to keep the stove on low until the butter completely melted, stirring occasionally. 
Then I poured the butter mixture into my Bosch mixer. 
M helps me do the baking.
While it was cooling a bit, I mixed 5 cups flour (mine was about 1/4 whole wheat, 3/4 white), 4 1/2 TBS of fast action yeast (2 pkg.), 4 TBS sugar, 2 tsp salt, 2 whole eggs and the whites of 2 eggs, reserving the yolks in a small bowl for later.  Then I mixed 1/2 tsp vanilla extract with 2 TBS of sugar until the sugar was well coated. Add the vanilla sugar to the flour mixture.  Slowly add the flour mixture with the butter mixture in the Bosch, then stir until combined and a dough forms.   

Kneading the dough
Sprinkle dough lightly with flour and take it out of the bowl.  Knead it again briefly on  floured work surface. Then I divided the dough and shaped it into rolls. Since we are going to be using this for Bratwurst, I shaped half of the rolls in a long shape to fit the sausages.  At this point, you should mix the egg yolk with 4 tsp milk and brush it over the rolls.  I forgot this step and did it after it has risen, but it still worked out ok.  Let the dough rise until doubled in a warm place in your kitchen.  Preheat oven to 400 degrees F and bake the rolls for 15-20 minutes.  Remove from the oven and cool on a rack.  Don't they look delicious!
The finished product.

Raspberry-Laced Vanilla Cake

For my husband's birthday, I decided to make this cake whose recipe came from Gold Medal Flour.
 
First, I greased and floured 3- 9" cake pans. 
Then, in a small bowl, I mixed:
 2 2/3 cup all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
I mixed the following in my stand mixer:
1 1/2 cups butter, softened
1 1/4 cups granulated sugar
2/3 cup milk
1 1/2 tsp vanilla extract
4 eggs
At this point, I turned on my oven to preheat it to 350 degrees F.
Then, I slowly mixed the flour mixture into the wet ingredients. When it was well combined, I divided the batter into the 3 cake pans and smoothed them out. 
I baked them for 30 minutes, then cooled them on racks for 10 minutes before turning them out and letting them completely cool (this will take at least an hour)
Once the cakes are cool, make the frosting by
Mixing 1 cup softened butter with 3 cups powdered sugar, 1/2 tsp vanilla and 1/2 cup of corn syrup.  You may also use raspberry syrup for pancakes instead of the corn syrup, but I didn't want a pink cake for my husband. 
Then, cut each cake in half horizontally.  Place 1 layer, cut side up, on the serving plate and spread about 1/3 cup seedless raspberry jam over the top.  Then place the next cake layer, cut side down, on the jam and spread with the frosting.  Continue to layer your cake, alternating jam with frosting between each layer.  On the top layer, spread with frosting and frost the entire cake.  Pipe frosting on top of the cake in a lace design if desired. Garnish with raspberries or chocolate leaves. 
This cake looks stunning and tasted wonderful.

Celebrating Dad's Birthday!




Monday, December 17, 2012

Thanksgiving 2012

Thanksgiving 2012

Our Menu and Recipes

 We are so grateful this Thanksgiving to have my sister, G.S. and her husband S and their 3 sons, joined us for Thanksgiving.  Our table is set for 14 people and we are so excited to enjoy our meal together.  Here is the menu for this year and I'll follow it up with the recipes so I can use this blog to find them again next year!
Turkey
Dressing
Potato Casserole
Mashed Potatoes
Corn Casserole
Yam and Apple Casserole
Not your Mother's Green Bean Casserole
Cranberry Jell-O Salad
Homemade Rolls
Cinnamon Honey butter
Cranberry sauce
Gravy (from a jar)
Sparkling Grape Juice
Pies
(See post below for Pie recipes!)

Turkey
Stuart took our 20lb turkey and soaked in a brine of salt, pepper, and chopped onion as it defrosted. This took 3 days.  After dumping the brine down the sink he removed the giblets and I took over.  I preheated the oven to 475 degrees F.  I first separated the skin from the breast, then I poured 3 Tbs of melted butter mixed with 1tsp each of dried rosemary and dried thyme, then I gently rubbed this into the breast meat.  I then generously salted and peppered the whole bird.  I stuffed the cavities with chopped onion, carrot and celery. After putting in one of those pop-up thermometers, I covered the whole thing with foil, the shiny side toward the bird.  I placed it in the oven and cooked it for 20 minutes, then reduced the heat to 250 degrees F for 20 minutes per pound (about 6 hours for this one).  After removing it from the oven, we let it sit for 30 minutes to let the juices redistribute themselves and make it even juicier.  Then we carved it up to serve.

Stuffing
G.S. made the stuffing using 2 small loaves of sourdough bread from the reduced bakery shelf.  She sliced it very thin. Then she added sliced mushrooms, sliced celery, chopped artichokes, chicken broth, shredded parmesan cheese, rosemary, salt, and pepper.  You could also add chopped onion, but the S's don't like onions.  Mix it all up and bake at 350 degrees F for 30-45 minutes.

Potato Casserole
This classic recipe that we have every Thanksgiving and Christmas comes from S's mom.  Here is her recipe that we doubled:
6 med. potatoes
1/2 cup butter, melted
1/3 cup chopped green onions
1 cup grated cheese
1 pint sour cream
1 can cream of mushroom soup
2 cups corn flakes, crushed
1 Tbs butter, melted
Boil potatoes in jackets until medium soft.  Cool and peel.  Grate potatoes while still warm.  Add 1/2 cup melted butter, green onions, cheese, sour cream, and soup.  Mix lightly in serving casserole.  Cover with crushed corn flakes mixed with melted butter.  Bake for 30 minutes at 350 degrees F.

Mashed Potatoes
Everyone has their own favorite way to make these.  We just peeled and quartered our potatoes and boiled them until they were soft.  Then we mashed them in our KitchenAid mixer with a stick of butter and pint of sour cream and some milk.  We sometimes add ranch dressing mix, but we omitted it for Thanksgiving since the S's are not big ranch dressing fans. 

Corn Casserole
This is Scott Skelly's traditional family recipe.  It is the most delicious way to eat corn ever. 

Yam and Apple Casserole
Yam and Apple Casserole
4 large yams
3 tablespoons butter
1 tablespoon cornstarch
1/2 cup packed brown sugar
1 1/2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3 large apples - peeled, cored and sliced, cubed or cut in rounds

1. Place yams in a large saucepan with enough water to cover. Bring to a boil, and cook 30 minutes, or until tender but firm. Drain, peel, and cut into 1/3 inch thick slices.
2.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
3. In a small saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Mix in the apple juice, lemon juice, cinnamon, and allspice.
4.Alternate layers of yams and apples in the prepared baking dish. Pour the apple juice mixture over the layers.
5. Cover, and bake 1 hour in the preheated oven. Remove cover, and continue baking 30 minutes. Baste frequently with the juices from the pan to prevent drying.


5 cans Fancy cut/ French cut beans 8oz cream cheese
8oz sour cream
1 Pkg Ranch mix
1 lb shredded Swiss cheese
corn flakes
Mix 5 cans green beans (drained) with ranch mix, sour cream, cream cheese, and half of the shredded cheese until smooth. Spread in glass 9X13 baking pan, top with rest of shredded cheese, and then top with crushed corn flakes.
I put all the cheeses, creams and ranch mix in the blender first- A lot easier! Then mixed in the beans.
Bake 350 until bubbly and corn flakes start to brown. (Approximately 30-40 min.)



Cranberry Delight.  We used our Tupperware ring that I found at a Thrift shop!
From:http://www.tasteofhome.com/Recipes/Cranberry-Delight
•1 can (20 ounces) crushed pineapple, juice drained and reserved
•1 cup of water
•1 package (6 ounces) strawberry gelatin
•1 can (14 ounces) whole-berry cranberry sauce
•3 tablespoons lemon juice
•1 teaspoon grated lemon peel
•1/2 teaspoon ground nutmeg
•2 cups (16 ounces) sour cream
•1/2 cup chopped pecans
•Fresh strawberries, optional
Directions
•Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel, and nutmeg. Chill until the mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.






We made some in crescent shape in and some in squares for sandwiches with leftovers.

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all-purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. Combine yeast mixture, milk, 1/2 cup sugar, and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly. Add melted butter, eggs and salt. Beat well. Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let the dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). Cover and let rise in a warm place until double in bulk. Punch down. Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter.

Cinnamon Honey Butter
From: http://eatcakefordinner.blogspot.com/2011/11/cinnamon-honey-butter.html
1 stick unsalted butter, room temperature
1/4 c. powdered sugar
1/4 c. honey
1 tsp. ground cinnamon
Whip the room temperature butter with the whisk attachment for 30 seconds. Add powdered sugar, honey, and cinnamon and beat until completely combined and very smooth. Scrape down the sides of the bowl and turn up speed and whip for a minute or two or until really light and fluffy. Yield: about 3/4 cup.

We gathered together!

G.S. and I enjoyed spending time together


Counting our Blessings
Happy Thanksgiving 2012





Thursday, November 22, 2012

Pies, Pies, Pies

Pies! Pies! Pies!

Thanksgiving 2012

This year our family hosted another pie party at our home in Catalina.  I made 2 pies for the party- a Pumpkin Cream pie and a Raspberry Cream pie.  D. was home from college to spend Thanksgiving with us and she made an apple pie. For Thanksgiving day, my sister, G.S., and her family joined us. We made a few more pies to eat for dessert.  I made a traditional pumpkin pie and a cherry pie as well as another apple pie using D's crust recipe.  At the last minute, G.S. taught me how to make a cream pie from scratch and we made a peanut butter chocolate cream pie. In order to remember all these great recipes in case I ever want to use them again, I've decided to copy them all down here. I'll try to write down the references where I found the original recipe, but all have been tweaked a bit to fit our family's tastes. So enjoy your pie!

Pumpkin Cream Pie
from: tastykitchen.com
crust:
1 1/2 package Graham Crackers (about 15 cookie sheets)
1/2 cup powdered sugar
1/2 cup butter, melted

filling:
1 3oz. box cook and serve vanilla pudding
1 cup half-and-half
1/2 cup heavy cream
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2  cup (overflowing ) pumpkin puree
1/2 cup heavy cream (additional)
2 Tbs brown sugar
Whipped cream (or Cool Whip)
extra graham cracker crumbs for garnish

Preheat oven to 300 degrees F.  Grind graham crackers in a blender. Add powdered sugar and melted butter and process until totally combined.  Press into the bottom and sides of a pie pan until nice and firm.  Bake for 8-10 minutes or until "set".  Remove from oven and cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices.  Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.  Remove from heat.  Add pumpkin and stir to combine.  Place lid on the pot and set aside to cool for 20 minutes, then place in the refrigerator to completely cool.
Mix 1/2 cup heavy cream and brown sugar.  Beat until very light and fluffy.  Fold in cooled pumpkin mixture until combined.  Pour into cooled crust.  Cover and refrigerate a few hours or overnight. Spread whipped cream over top and sprinkle on graham cracker crumbs to garnish.

Raspberry Cream Pie
From: tastykitchen.com
25 whole Oreo Chocolate Sandwich Cookies
4 Tbs butter, melted
1 (generous) cup raspberries (fresh or frozen)
3 Tbs sugar
2 containers (6 oz) raspberry yogurt
1 pkg. (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
extra raspberries for garnish

To make the crust, preheat oven to 350 degrees F. Crumble cookies in a blender.  Stir in melted butter until all combined.  Pour into a regular pie pan and press crumbs into a firm crust on the bottom and sides.  Bake for 3-4 minutes to set. Cool completely.  
Place raspberries on a plate or in an empty pan.  Smash with a fork, then sprinkle on 3 Tbs sugar. Stir together and allow to sit for 15 minutes.  
In the bowl of an electric mixer, combine raspberry yogurt with pudding mix.  Beat on low until combined.  Pour in heavy cream and whip on low for 30 seconds.  Stop the mixer and scrape down the bowl with a rubber spatula.  Turn mixer on med-high speed and beat for 2 minutes, or until mixture is thickened.  Fold in raspberries until just combined.  Pour into cooled crust and spread evenly. Freeze for 2 hours or until very firm. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries. Keep in the freezer, allowing time to thaw before serving.   


Apple Pie
Easy Pie Crust:
1 1/2 cups flour
1/2 cup cooking oil
3/4 tsp salt
2 Tbs sugar
2 T cold milk

Dump flour in an ungreased pie plate. Add the oil, salt, and sugar; stir well. Pour in the milk, and mix with a fork into a stiff dough.  Press into the shape of the pie plate.  For fruit pies bake at 350 degrees F for 3-5 minutes before adding the filling. For cream pies bake for 10-12 minutes or until lightly browned, and let cool before adding the filling.

Filling:
2 cans of apple pie filling                 cinnamon

Dump apple pie filling into crust. Sprinkle cinnamon on the top.

Topping:
Crumble together 1/4 cup brown sugar, 2 T flour, 1/4 cup oatmeal and 1/4 cup chopped nuts (optional).
Cut 1/4 cup cold butter into the sugar mixture.  Sprinkle on top of the apples.  Bake pie at 450 degrees F for 15 minutes, then reduce temperature to 325 degreed F and bake for 30-40 minutes more.

Cherry Pie
Never-Fail Pie Crust:
1 1/2 cups flour
1/4 tsp salt
3/4 cup shortening or butter
2 1/2 Tbs cold water
1 1/2 tsp vinegar
1 egg, slightly beaten

In a mixing bowl, blend flour, salt, and shortening.  Use a pastry blender to cut shortening into flour.  combine water, vinegar, and egg; blend into the flour mixture.  Shape into 2 balls and refrigerate for 30 minutes or freeze to use later.  Flatten 1 ball of dough and roll into a circle on waxed paper. Place in the pie plate by lifting the dough with the waxed paper and turning it upside down into the plate, then peel off waxed paper.  Fit the dough to the plate, shaping the edges as desired. Prick bottom with fork tines. For fruit pies bake at 475 degrees F for 3-4 minutes. For cream pies, bake for 8 minutes or until lightly browned.  Let cool.

Filling:
2 cans cherry pie filling
cinnamon

Dump cherry pie filling into crust. Sprinkle with cinnamon.

Topping:
1/4 cup brown sugar
2 Tbs flour
1/4 cup cold butter

Crumble topping ingredients together to resemble small crumbs.  Sprinkle on top of cherries.  Then bake in 475 degrees F oven for 15 minutes.  Then reduce heat to 325 degrees F and bake for 30-40 minutes longer. Top with ice cream or whipped cream before serving.

Pumpkin Pie
crust: Use either easy pie crust or Never-fail pie recipe above. 
filling:
From: King Arthur Flour
    Chad Taste-Tested the Pumpkin Pie for us :)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tablespoon Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 3 large eggs, beaten
  • 2 cups (or one 15-ounce can) pumpkin
  • 1 cups light cream or evaporated milk
1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
3. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F.
4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.

Peanut Butter Chocolate Cream Pie
Crust: use directions for graham cracker crust above, or use a purchased graham cracker crust.
Filling:
3/4 cup sugar
1/4 cup + 2 Tbs corn starch
1 tsp salt
4 cups of milk

Cook in a large saucepan on med heat stirring constantly. Bring to a boil, then boil for 1 minute longer.  Will be thickened.  Meanwhile, put 4 egg yolks in a mixing bowl and stir with a fork.  Pour 1/2 of the milk mixture into the yolks and stir to blend, then pour it back into the saucepan and blend into the remaining milk mixture. 
Divide the cream into 2 parts.  In one part add 3/4 cup peanut butter and mix well.  In the other part add unsweetened cocoa powder (about 1/4 cup) and mix well. 
Pour the chocolate cream into the crust.  Then pour the peanut butter cream on top of the chocolate.  Refrigerate for several hours before serving.  Serve with whipped cream.