Cookie Exchange Party!
Thursday Dec 9th
11am
Amy's house
Amy's house
lunch will be served
Please bring 3 dozen cookies
& a container to take cookies home in
RSVP!
Tuesday, November 30, 2010
CIA Adults Christmas Party!
DATE CHANGE!
Lynnette and Paul's house
Thursday, Dec 16th
Come to the CIA Christmas Party!
dinner and gift exchange
Lynnette and Paul's house
Thursday, Dec 16th
6pm
For the present exchange please bring one gift PER PERSON $5-10.
Pot luck dinner
Please bring one--appetizer, main dish, salad, side dish, or dessert
RSVP in the comments! {give an idea of the food you will bring}
Wednesday, November 17, 2010
Thanksgiving recipes
Melanie's Chocolate Silk Pie
Makes 2 pies
Mix in cold saucepan:
2 cups sugar
8 T Cocoa (I usually add twice this much, but for CIA pies, I didn't. I also use Ghiradelli cocoa)
8 T Cornstarch
Add, whisk together:
6 egg yolks
1 cube butter (1/2 cup)
3 cups canned milk (2 cans, not fat free)
3 cups milk (2 % or higher, or can use canned milk for a richer pie)
Turn on heat to med-med/high, cook until it boils, stirring constantly until uniformly hot, then frequently until boiling, scraping bottom with each stir, pour into baked pie crust
Crust:
Mix with pastry blender until pea-sized:
4 cups flour
1 1/2 cups butter flavored Crisco shortening
Add, mix with fork
1/2 cup water
Do not touch with hands. Roll out on well-floured surface. For pies with pre-baked crusts, make a foil shield, bake at 400 for 10 minutes.
Creamed Caramelized Pearl Onions
2 bag(s) (16 ounces each) frozen pearl onions {I used 14oz bags}
3 tablespoon(s) margarine or butter
2 tablespoon(s) all-purpose flour
2 cup(s) reduced-fat (2 percent) milk
3 sprig(s) fresh thyme
1 bay leaf
1/8 teaspoon(s) freshly ground nutmeg {I used dried}
Salt
Pepper
Directions
In 12-inch skillet, cook frozen onions on medium-high 18 to 20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Remove and discard thyme and bay leaf. Serve hot.
Makes 2 pies
Mix in cold saucepan:
2 cups sugar
8 T Cocoa (I usually add twice this much, but for CIA pies, I didn't. I also use Ghiradelli cocoa)
8 T Cornstarch
Add, whisk together:
6 egg yolks
1 cube butter (1/2 cup)
3 cups canned milk (2 cans, not fat free)
3 cups milk (2 % or higher, or can use canned milk for a richer pie)
Turn on heat to med-med/high, cook until it boils, stirring constantly until uniformly hot, then frequently until boiling, scraping bottom with each stir, pour into baked pie crust
Crust:
Mix with pastry blender until pea-sized:
4 cups flour
1 1/2 cups butter flavored Crisco shortening
Add, mix with fork
1/2 cup water
Do not touch with hands. Roll out on well-floured surface. For pies with pre-baked crusts, make a foil shield, bake at 400 for 10 minutes.
Creamed Caramelized Pearl Onions
2 bag(s) (16 ounces each) frozen pearl onions {I used 14oz bags}
3 tablespoon(s) margarine or butter
2 tablespoon(s) all-purpose flour
2 cup(s) reduced-fat (2 percent) milk
3 sprig(s) fresh thyme
1 bay leaf
1/8 teaspoon(s) freshly ground nutmeg {I used dried}
Salt
Pepper
Directions
In 12-inch skillet, cook frozen onions on medium-high 18 to 20 minutes or until liquid releases and then evaporates and onions brown, stirring occasionally. Add margarine; reduce heat to medium-low. Cook 4 minutes or until onions are tender, stirring and scraping pan occasionally.
Add flour; cook 1 minute, stirring. Add milk in slow, steady stream, stirring constantly. Add thyme and bay leaf; heat to boiling on medium, stirring occasionally. Simmer 5 minutes or until mixture is creamy and thickened, stirring.
Season with nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Remove and discard thyme and bay leaf. Serve hot.
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