Hoosier Pie

Ingredients

  • 2 eggs, slightly beaten
  • 1 c. sugar
  • 1/2 c. flour
  • 1 c. English walnuts
  • 1 stick butter (melted and cooled)
  • 1 tsp. vanilla
  • 3/4 c. chocolate chips
  • 1 lg. unbaked pie shell

Directions

  1. Add eggs and butter, mix together well.
  2. Add remaining ingredients, pour into pie shell.
  3. Bake 40 to 45 minutes at 350 degrees.

I play up with the chocolate chips and use white chips, or butterscotch, or peanut butter. I also usually use pecans, since I space out and grab them instead of the walnuts, :lol:.

Sick Day Policy For Moms

I don’t remember my mother EVER having a cold, although I’m sure she did. I have some friends who insist that their husband stay home from work until they are well and then I have others who plow through like they aren’t sick at all. I’ve never really been clear on this issue. Unlike other jobs there is no “sick-day policy” for motherhood. I’m going to propose one so as to clear this issue up for families every where.
Continue reading Sick Day Policy For Moms

Gingerbread Cookies

Ingredients

  • 6 cups all-purpose flour, plus extra for kneading
  • 6 tablespoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1 tablespoon ginger
  • Pinch of salt
  • 5 tablespoons butter
  • 3/4 cup honey
  • 1 3/4 cups sugar
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Zest of 1 orange
  • 2 eggs

Directions

  1. Preheat the oven to 325 degrees F.
  2. Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.
  3. In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.
  4. Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.
  5. Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.
  6. When the cookies are completely cool decorate, as desired.
  7. Cook’s Note: If you are planning to hang the cookies, make a hole for the string before baking.

Chocolate Covered Snow Peaks

Ingredients

  • 4 large egg whites at room temperature
  • 1 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons superfine granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups dark chocolate chips

Directions

  1. Preheat oven to 225 degrees F and line 2 baking sheets with parchment paper.
  2. In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.
  3. Place meringue mixture into a piping bag with a medium-sized nozzle attached. Pipe 24 bite sized “kiss”-shaped meringues onto the trays and place in the oven. Bake for 1 hour undisturbed then turn off heat and leave in the oven overnight to really dry out.
  4. Melt chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature – do not put in the fridge. Once set, store in an airtight container.