This is Noah our Grandon, Grandma, Grandpa and Noah, this is Noah Daddy(Eric) His Mommy(Kim) who is our youngest daughter.
I did not fry the chicken all the way because I needed to keep it in the oven so it would be hot.
Sunday was Old Fashion Sunday at our church. It is always a lot of work and a lot of fun, from getting the church ready to baking and then all the clean up. It was nice because almost everyone pitched in to help clean up this year. Makes it so much enjoyable.
So my 12 year old son kicked my butt this year in the pie baking contest. See if I give him a recipe again. But on a better note, I beat my daughter by one point this year in the cheesecake, she always wins. But hey one point is one point and it made all the difference. LOL
Jacob's Toll house pie
Chocolate pie
Old Fashion Coconut Pie
We had a great turn out and it was a lot of fun. Everyone dresses up Old Fashion and we have an Old Fashion Pot-luck and the baking contest and then we go into the evening service. I won three ribbons this year, I wished I would have kept all the ribbons I won during the years it would be fun to see them all together. I was in my mid twenties when I made my first homemade cake, Lady Baltimore and it won first place, I had no idea it would even place and that was out of over 100 cakes.
Here are a few pictures of the desserts and the food, hey got to have the food.
I have to admit I was shocked I won over my daughters cheesecake, she places first every year, when I seen her cheesecake come out of the oven and it was perfect not one crack I thought I was doomed, then I cut into it and knew I was doomed. I would like to thank my daughter's future sister-in-law for voting for mine, that is why I won. LOL
My pumpkin cheesecake
Kristine NY
Fried Chicken
2 cups apple cider I like to add orage juice adn oranges and not the cider.
1/2 cup salt
1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose
flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying
Directions
In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
Chocolate Cream Pie
1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa
powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed, I like to whip up my own
DIRECTIONS:
1.
In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
2.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping
Toll House Pie
2 eggs
1/2 cup white sugar
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup butter, melted and cooled
1 cup semisweet chocolate
chips
1 cup chopped walnuts
1 recipe pastry for a 9 inch
single crust pie
DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C).
2.
In a large bowl, beat the eggs until foamy. Add the flour, white sugar and brown sugar; beat until well blended. Blend in the melted butter. Stir in the chocolate chips and walnuts. Pour batter into one unbaked 9 inch pie shell.
3.
Bake at 325 degrees F (165 degrees C) for 1 hour. Serve warm with whipped cream or ice cream, if desired.
Empanadas
3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced
1 teaspoon salt
1 pound chorizo sausage, casing removed
1 Spanish onion, diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 cup chicken broth
12 large pimiento-stuffed green olives, chopped
1/2 cup golden raisins
1 recipe empanada
dough, recipe follows
Directions
Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
Empanada Dough:
1 1/2 cups all-purpose flour
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. Yield: 1 cup
Chicken Empanadas (these are really good)
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper 1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts Water
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Jam Empanada
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
1.DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2.AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3.Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4.Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
Pumpkin Empanadas
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 tsp ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 Tbs plus 1 teaspoon baking powder
1 tsp salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white -- beaten
1/2 tsp ground cinnamon
1/4 cup sugar
Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside. Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk evenly over surface; stir with a fork until all dry ingredients are moistened.
Shape into a ball; chill. Roll out to 1/8-inch thickness; cut into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of each circle. Moisten edges with additional milk; fold in half, and press edges together with a fork.
Brush Empanadas with egg white; place on un-greased baking sheets, and bake at 450F for 8 to 10 minutes or until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas while still warm. Makes 1 1/2 dozen.
rd on her, hopefully the pellet stove will help keep her 
warm.
