We Have A Winner!

 

 

 

The name chosen from the random drawing is MINDY!!!

Thanks for liking us on Facebook!  Rember that even if you didn’t win, you guys are still awsome! Thanks for the compliments and stuff! We especially love when you tell us what you think! Because if you give us your ideas for blog posts or recipes, they might end up here on this very blog!

MINDY–Your awesome prize is a REALLY cute bird-shaped pie vent (put it in your pies before baking, to keep the filling from bubbling over) AND a wonderful pie mold! Just put your favorite pie crust and pie filling (sweet or savory) into the mold, then deep fry or bake it to make a yummy personal pie! Enjoy!!

And stay tuned for more great recipes and contests!

PIE, PIE, PIE!

Hello and welcome to the third day of PIE WEEK! Tonight, right before dinner, I made individual lemon cream pies. It was so simple and fun! This recipe is really good for kids to make along with their parents. It will be a bonding experience! (Let the adult turn on the stove so that they feel useful!)

Mini graham-cracker pie shells (I used Keebler)

A pack of Jello cook-and=serve lemon pudding

Cool Whip or Reddi-Whip (or you can make it fresh if you have the time)

Small wedges of lemon

All you do is cook the pudding according to the directions on the package (you’ll need some sugar and egg yolks). When it cools, fill your pie shells, top with a dollop of whipped cream and garnish with a lemon wedge. That’s it!

Stay tuned for Friday when I announce the winner of the awesome mystery prize!

EVEN MORE PIE!!!!!!

Welcome, PIE WEEK fans, to the second day of . . . PIE WEEK!!!!! Now, we here at eveinthekitchen.com are going to tell you more about that contest we mentioned yesterday. To enter, either leave a comment (hopefully a nice one!) on the blog or “like” us when my mom posts this on her Facebook page–it’s that simple. The winner, who will chosen at random, will get an awsome mystery prize! One hint about the prize. It’s not a cookbook! For the second day of PIE WEEK here’s a wonderful recipe for Really Fresh Fruit Pie!

One 9-inch piecrust–either store bought or homemade. This should be “blind-baked,” which just means to bake it at 375 degrees for about 20 minutes (or until golden brown) before putting in the filling. If you have pie weights or even just some dried beans, put them in the pan so the crust doesn’t buckle up or shrink. Of course you will take these out before filling the crust with the fruit!

4 cups of fresh berries or other tender, cut-up fruit–your choice–go crazy with the combinations! Apricots and nectarines are delicious!

1 cup of sugar or more, to taste

1/4 cup cornstarch

1 cup water

1 TBS lemon juice

2 TBS butter

 

Coarsely chop 1 and 1/2  cups of the fruit.Put sugar, cornstarch and water in a pan and mix until smooth. Add the coarsely chopped fruit and cook over medium heat, until mixture thickens. Stir in lemon juice.

Add the butter and the rest of the fruit. Stir well.

Add more sugar if it needs.

Pour into your already baked shell and chill in the frige.

Serve with whipped cream if you like, but even plain, it’s so summery and fresh-tasting!

Hey, Hey, Hey, It’s PIE WEEK!!!

Hello peoples!

It’s PIE WEEK!!!!!!!! We promised pie, and you will get pie! Here at eveinthekitchen.com, we are going to party with pie this week!

To make this even more fun, we at eveinthekitchen.com have decided to hold a PIE WEEK themed contest! The winner will be selected randomly. I’m not telling you the prize, but I will tell you that it’s awsome! Stay tuned for details of how to enter!

To kick PIE WEEK off to a good start, we chose a yummy key lime pie recipe. ENJOY!!!!!!!

1 prepared graham-cracker pie crust

7 oz. sweetened condensed milk

7 oz. coconut milk

1 TBS. lime zest (it might take more than one lime if they’re tiny)

1/4 bottled key lime juice

4 large eggs, seperated

1/8 tsp. cream of tartar (you know you’ve got a can of the stuff in the back of the cabinet somewhere)

1/4 tsp. salt

5 TBS. sugar

Preheat oven to 350.

Combine the condensed milk, coconut milk, lime zest, key lime juice, and egg yolk. Whisk until combined.

Pour into crust and bake until set–about 30 minutes.

Meanwhile–Make the meringue by beating the egg whites until foamy with an electric mixer. Then beat in the cream of tartar and salt.

Beat in the sugar a tablespoon at a time. Continue beating until stiff peaks form. (Don’t you love how egg whites do that!!)

Spread the meringue onto your pie. Make it pretty! Put it back in the oven for a few minutes until the peaks of the meringue brown a bit.

If you haven’t scraped up your whole lime getting the zest off, cut off a few thin slivers of peel and use them for garnish if you like!

Back and Better Than Ever

Hi Everyone,

Sorry to be gone so long, but I’ve been pretty busy!

It was my cat Jake’s birthday, and I made some great cupcakes to celebrate.

Another big project was my model of the ocean floor for science class. I made it out of cake and sprinkled the whole thing with graham cracker crumbs to mimic sand. It looked great and I got a 100 on it! Thanks, Ms. Lindsay!!

I also helped my mother with a dinner party, and we made salmon en croute, which had puff pastry and Boursin cheese. It was delicious and so easy! Just spread a salmon filet with the creamy boursin cheese, sprinkle on some fresh spinach leaves, and wrap the whole thing up in a sheet of puff pastry dough. (We used Peppridge Farm.) I cut some hearts out of the extra dough and decorated the top. (A fish would have been cute, but we didn’t have a fish-shaped cookie cutter.) Brush the top lightly with beaten egg and bake until the dough is golden. (It took about 20 minutes–long enough for the fish to cook nicely.)

Beginning on Monday, it’s going to be Eve in the Kitchen’s Week of Pie! A different pie recipe every day and just MAYBE, I’ll have another fun contest, so stay tuned!