Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, November 22, 2018
Have a wonderfully blessed Thanksgiving!
May this day and every day be ever blessed for you and your family!
Thursday, November 25, 2010
Thanksgiving Morning!
Happy Thanksgiving!
It's been a great morning! Mike made eggnog French Toast! In a couple of hours, we'll be heading off to a nice Turkey feast!
It's been a great morning! Mike made eggnog French Toast! In a couple of hours, we'll be heading off to a nice Turkey feast!
Have a great day!
Terri
Wednesday, November 24, 2010
Happy Thanksgiving to All!
A very happy and Blessed Thanksgiving to all!
This recipe comes from Mike's grandmother Rubye. I hope you'll try it -- it's fantastic!
Rum Chiffon Pie
INGREDIENTS:
1 9 – inch pie shell
1 envelope unflavoured gelatin
½ c. sugar
½ tsp. salt
1 ¼ c.milk
3 egg yolks, lightly beaten
2 teaspoons rum
½ c. whipping cream
3 egg whites
¼ tsp. cream of tartar
½ c. sugar
DIRECTIONS:
Soften gelatin in ¼ cup cold water.
Mix in a saucepan ½ c. sugar, salt, and milk.
Cook over low heat stirring constantly until hot.
Remove from heat, stir a little of the hot mixture into the egg yolks.
Then combine yolks with rest of the mixture.
Return to low heat and bring to a boil, stirring.
When it comes to a boil, remove from heat immediately.
Add gelatin and let cool ‘til set.
Once set, beat with rotary beater until smooth.
Blend in rum and set aside.
Whip cream until thick and fold into gelatin mixture.
Beat egg whites, cream of tartar until stiff.
Add sugar and blend into gelatin mixture with a spoon or spatula.
Pour into pie shell and refrigerate.
This recipe comes from Mike's grandmother Rubye. I hope you'll try it -- it's fantastic!
Rum Chiffon Pie
INGREDIENTS:
1 9 – inch pie shell
1 envelope unflavoured gelatin
½ c. sugar
½ tsp. salt
1 ¼ c.milk
3 egg yolks, lightly beaten
2 teaspoons rum
½ c. whipping cream
3 egg whites
¼ tsp. cream of tartar
½ c. sugar
DIRECTIONS:
Soften gelatin in ¼ cup cold water.
Mix in a saucepan ½ c. sugar, salt, and milk.
Cook over low heat stirring constantly until hot.
Remove from heat, stir a little of the hot mixture into the egg yolks.
Then combine yolks with rest of the mixture.
Return to low heat and bring to a boil, stirring.
When it comes to a boil, remove from heat immediately.
Add gelatin and let cool ‘til set.
Once set, beat with rotary beater until smooth.
Blend in rum and set aside.
Whip cream until thick and fold into gelatin mixture.
Beat egg whites, cream of tartar until stiff.
Add sugar and blend into gelatin mixture with a spoon or spatula.
Pour into pie shell and refrigerate.
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