Earthly Eating

• Key Lime Pie
Serves: 10

Crumb Crust:
3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
4 tbs. butter, melted

Lime Filling:
12 to 16 limes or 3 to 4 regular (Persian) limes
1 can (14 ounces) sweetened condensed milk
5 large egg yolks
3 limes slices each cut into half, for a garnish

1. Prepare Crumb Crust: In a 9-inch glass pie plate, with a fork, mix crumbs and butter until crumbs are evenly moistened. Press mixture firmly onto bottom and up side of pie plate. Preheat oven to 375°F.

2. Prepare Lime Filling: From limes, great 2 tsp. peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk or fork, mix condensed milk with lime peel and juice and egg y0olks until combines.

3. Pour filling into prepared rust; smooth top. Bake pie 15 to 20 minutes or just until filling is firm. Cool pie on a wire rack for 45 minutes, then cover and refrigerate 3 hours or until well chilled. Garnish with lime slices.

• Hello Dollies
Makes 2 dozen bars

4 tbs. butter, melted and slightly cooled
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked coconut
1 cup pecans, coarsely chopped
1 can (14 ounces_ sweetened condensed milk

1. Preheat oven to 350°F. Grease 13″ by 9″ metal baking pan, line with foil. Lightly grease foil. (or, line the pan with nonstick foil, but do not grease).

2. In a large bowl, stir butter, crumbs, chocolate chips, butterscotch chips, coconut, and pecans until combines. Spread the mixture in prepared pan. Pour condensed milk over the top; spread evenly. Bake 30 minutes or until golden brown.

3. When cool, transfer with foil to a cutting board; carefully pull the foil from the sides. Cut into 24 bars. Store the bars in a tightly covered container at room temperature for up to 1 week.

• Banana Cream Pie
Makes: 10 servings

1 (9-inch) homemade, frozen, or refrigerated pie shell

Custard:
2/3 cup sugar
1/4 cup cornstarch
Pinch of salt
3 cups whole milk
4 large egg yolks, lightly beaten
2 tbs. butter
1 tbs. vanilla extract

3 ripe medium bananas

Homemade Whipped Cream:
1 1/2 cups heavy or whipping cream
1 tbs. sugar
1 tsp. vanilla extract

1. Bake pie shell as directed. Cool.

2. Meanwhile, prepare Custard: In a 3-quart saucepan, combine sugar, cornstarch, and salt. With a wire whisk, beat in milk and egg yolks. Cook over medium-high heat for 2 minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
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Earthly Eating Recipe

Freezer French Toast
Serve: 10

1 8-ox. pkg. cream cheese, softened
1/4 cup dairy sour cream
1 16-oz. loaf French bread
3/4 cup orange marmalade
4 eggs
1 cup milk
1 1/2 tsp. vanilla
2 1/2 cups finely chopped almonds (10 oz.)
Maple syrup

1. In a medium mixing bowl beat together cream cheese and sour cream until they are smooth; set mixture aside. Trim off ends of bread and cut the load crosswise in 20 slices. Spread half the slices on one side with the cheese mixture. Spread remaining slices on one side with marmalade. Sandwich slices together.

2. In a shallow dish use a fork to beat the egg, milk, and vanilla together. Place half the almonds in another shallow dish. Dip both sides of the sandwich in the egg mixture; allow excess to drip off. Coat both sides of the sandwiches with almonds, adding more almonds to the dish as needed.

3. Place coated sandwiches on a backing sheet lined with waxed paper; cover and freeze for 3 hours or until firm. Transfer container or bag; seal, label and freeze up tot 1 month.

To serve: Preheat oven to 350°F. Place frozen French toast on a large greased baking sheet. Bake 30 to 35 minutes or until golden and heated through, turning once. Serve with maple syrup.

Happy Eating!

#1: Layered Pumpkin Loaf
Serves: 16

1 cup canned pumpkin
1 cup plus 2 tbs. granulated sugar, dived
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat free milk
1/4 cup canola oil
2 cups flour
2 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 pkg. (8 oz.) cream cheese or to cut fat use Neufchatel cheese

Preheat oven to 350°F. Grease a nonstick 9×5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, then brown sugar, 3 of the egg whites, milk and oil in a large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. Set aside. Beat cream cheese, remaining 2 tbs. granulated sugar and the remaining egg white with a wire whisk until well blended.

Spoon half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter. Cover with remaining pumpkin batter.

Bake 1 hour to 1 hour 5 minutes or until wooden toothpick inserted in the center comes out clean. Run a knife or thin spatula around the edges of pan to loosen the bread. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack; cool completely before cutting.

#2: Chocolate Pudding Pie
Serves: 10

1 1/2 cups cold milk
1 pkg. (4-servingss) chocolate flavor instant pudding
1 chocolate pie crust
2 cups thawed whipped topping, divided

Pour cold milk into a large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes, or until well blended. Spoon half of the pudding into the crust.

Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store in refrigerator.

#3: Apple-Pear Crumble Pie
Serves: 10

3/4 cup crushed vanilla wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
1 ready-to-use refrigerated pie crust (1/2 of a 15-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 large baking apples, peeled, and sliced
1 large pear, peeled and sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp. ground cinnamon
1 1/4 cups thawed whipped topping

Preheat oven to 375°F. Mix wafer crumbs, brown sugar and butter until well blended, set aside.

Place pie crust in 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in a large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 minutes. If necessary to prevent crust from over browning. Cool on wire rack. Serve with the whipped topping. Store leftover in the refrigerator.
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Earthly Eating Recipe

Southwest Stuffed Burgers
Serves: 6

1 1/2 lb. extra lean ground beef or lean round turkey
1/4 cup light mayonnaise, divided
1 pkg. (1 1/4 oz.) taco seasoning mix
1/2 cup Colby & Monterey Jack cheese, crumbled
1/4 cup salsa, divided
6 lettuce leaves
6 sliced tomatoes
6 whole wheat hamburger buns, split

Preheat grill to medium-high heat. Mix meat, 3 tbs. of the mayo and the seasoning mix; shape into 12 thin patties. Combine cheese and 2 tbs. of the salsa; spoon over 6 of the patties. Cover each with one of the remaining patties; pinch edges together to seal.

Grill 7 minutes on each side or until cooked through (160°F). Meanwhile, combine remaining 2 tbs. salsa and remaining 1 tbs. mayo.

Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture. Cover with tops of buns.

Happy Eating!

Dehydrated Heroes:

Some of the food crops listed here need brief precooking or other special preparations, but many can be washed, peeled, pared and popped into a dehydrator. You can also simply dry them in the sun or a solar dehydrator.

To even out the moisture levels between different-sized pieces, place dried foods in an airtight container in the refriugerator for a few days after drying them. If the pieces soften, dry them a bit more before packing away into storage. For maximum energy savings, store dried food in reusable airtight storage containers made of glass or plastic. The drying process often intensifies flavors, and dried foods take up little space. Dried foods keep three to six months in a dark room or pantry at cool temperatures, or up to a year in the freezer.

Crop:

• Apples: Peak season for dry apples that rippen early, in August and September. Dip quarter0inch thick slices or rings in ascorbic acid solution (such as lemon juice) to prevent browning. Dry until leathery and almost crisp. May also be frozen, canned or kept in cold storage.

• Berries: Peak season is summer. Thoroughly rinse and pat dry. Cut large berrie3s in hald, then dry until leathery. May also be frozen or canned.

• Cherries: Peak season is summer. Slice in half or remove pits with a cherry pitter. Dry until leathery, but still pliable. May also be frozen or canned.

• Dry Beans: Peak season is mid to late summer. Harvest after pods fade to tan. Remove beans from pods, then dry for 1 hour in a 150­ degree oven to kill any potential pests.

• Fruit Leathers: Peak season is summer to fall. Purée clean, washed fruits. Pour into jellyroll pan lined with wax paper. Dry until leathery, but still slightly tacky.

• Grapes: Peak season is late summer to fall. Use seedless varieties. Blanch in boiling water for 30 seconds to crack the skins, then cool on ice. Dry until leathery, but still pliable. May also be frozen or canned.

• Herbs: Peak season is summer. Hang bunches in a warm, well-ventilated room. Store dried leaves whole, and crush before using. May also be frozen.

• Mushrooms: Peak season is spring to fall. Wipe clean with a damp cloth or paper towel, then dry at room temperature until crisp.

• Parching Corn: Peak season is mid to late summer. Harvest mature ears when the husks dry to tan, then finish drying indoors until you can twist the kernels from ears. Break the ears in half before drying to promot sir circulation around the middle of the kernels.

• Peppers: Peak season is late summer to fall. Clean throughly, cut into quarter-inch strips or rings, and dry until brittle. May also be frozen.

• Peaches, Plums: Peak season is summer. Dip quarters or slices in ascorbic acid solution (Lemon juice) to prevent browning. Dry until leathery, but still pliable. May also be frozen.

• Snap Beans: Peak season is summer. Blanch 1 minute, cool and pat dry. Dry until almost brittle. May also be frozen or canned.

• Summer Squash: Peak season is summer. Clean thorouhly, cu tinto quarter-inch slices, and dry until leathery and brittle. May also be frozen.

• Tomato: Peak season is summer. Dip in boiling water to remove skins. Cut large tomatoes into rings or cut smaller ones in halves or quarters. Dry until nearly crisp. May also be canned.

• Vegetables Paste: Peak season is summer to fall. Purée clean, washed vegeteables. Cook ovber low heat 1 hour to evaporate water. Pour into jellyroll pan lined with waxed paper. Dry to peanut butter consistencey, store in the refrigerator. Use in place of vegetable bouillon.

• Whole Grains: Peak season is summer to fall. After threshing and screening, dry grains in 150 degree oven for 30 minutes to reduce moisture content. Store in airtight, animal-proof containers. May also be kept in a cold storage.

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Earthly Eating Recipe:

Vanilla Custard
Makes a 9-inch pie

1 12 ounce can evaporated milk
2 teaspoons cornstarch
2 eggs
1/4 cup sugar
pinch of salt
1/2 teaspoon vanilla extract (pure)
9-inch graham cracker crust

In a small, heavy saucepan, whisk evaporated milk and cornstarch until blended. Whisk in eggs, sugar, salt and vanilla. Cook over medium-low heat, whisking constantly, until the mixture thickens and you can see the bottom when whisking. Cool and pour into the graham cracker crust and place in the refrigerator.

Happy Eating!

Just how crutial is breakfast? Research suggests that eating a healthy breakfast can control weight and lower cancer risk. Eating breakfast increases the metabolic and calorie burning rate. But when you skip this important meal, it can have the opposite effect. Slowing your metabolic rate, leaving you with less energy and making it harder to control weight.

A healthy breakfast is key for young people as well. Children and adolescents who eat in the morning perform better on tests and show improvements in memory. Many studies show that children who eat breakfast have a better overall diet, and are healthier. They tend to learn better than children who do not eat breakfast. Keep in mind that what you eat for breakfast is critical as well. To improve memory and concentration, consume breakfats that contain wholgrain foods and fruits. THese types of foods will release carbohydrates slowly into the bloodstream.

Pressed for time to eat breakfast? Many families find it hard to fit breakfast into their busy schedules. Fresh and dried fruits, nuts, smoothies, breakfast burritoes, and nutrition bars make quick and healthy breakfasts. Muffins, pancakes, and waffles can be made ahead, frozen, and defrosted at a later time during the day for convenient breakfast on the run. Also stock your kitcehn with whole-grain hot and cold cereals and low-fat yogurt. These items make a quick breakfast also withat will give you fuel you need to start your day.

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Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Lemon Stand Pie
Serves: 8

1/3 cup Lemonade Flavor Drink Mix
1/2 cup Cold water
2 cups Vanilla ice cream, softened
1 tub (8 oz.) Whipped topping, thawed
1 Graham cracker pie crust (6 oz.)

Place drink mix in a large bawl. Add water and stir until mix is dissolved. Add ice cream. Beat with an electric mixer on low speed until well blended. Gently stir in whipped topping and freeze if necessary, until mixture is thick enough to mound.

Spoon into graham craker crust. Freeze at least four hopuse or overnight until very firm. Remove from the freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in the freezer.

Happy Eating!