Sailboat Cake

from Julie

No Roll Pie Crust

from Julie

Ingredients

• 1 1/3 c flour (I use whole wheat and it turns out fine)
• 1/2 tsp salt
• 1 1/2 tsp sugar (leave out if using for a savory dish)
• 1/3 c cooking oil
• 3 Tbsp cold milk

Directions

1. Whip oil and milk together, pour over dry ingredients.
2. Mix until completely dampened. Press dough with fingers to line a pie plate. No rolling necessary.
3. Brown crust at 400 degrees for 12-15 min. Cool. Makes 1 crust.

Tip: As an alternative to a rolled top crust on a 2-crust pie, sprinkle pastry crumbs over the top of a filled pie.

Credit: Campus Crusade's Delectable Collectibles

Whole Wheat Pie Crust

from Julie

My husband likes this because it's flaky and not dry like some whole wheat crusts. I hate rolling crusts, but it's a lot easier if you put it between two layers of plastic wrap.

Ingredients

• 2 cups whole wheat flour
• 3/4 c butter, softened enough to work with
  
• ice cold water

Directions

1. Cut butter into flour until it forms crumbs. Add water one tablespoon at a time until it forms a workable dough.
2. Split into two halves, wrap in plastic wrap and chill before rolling.
3. Can be stored well-wrapped in the freezer and taken out later to use as needed. Thaw in fridge. Makes 2 crusts.

Chicken Barese

from Julie

The name Barese refers to a region that produces the finest of olive oils. If you use six lamb chops, fat trimmed, instead of chicken, the dish becomes Lamb Barese.

Ingredients

• 3-4 potatoes, peeled
• 3 lbs chicken pieces with bone in, or 1.5 - 2 lbs boneless
• 1 8oz can tomatoes, drained
• fresh garlic and parsley to taste
• salt and pepper to taste
• 1/2 c freshly grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 1/2 c water

Directions

1. Cut the potatoes into French fry shapes, about 3/4 inch thick. Combine the potatoes and chicken in a 9X13 baking pan.
2. Break up the tomatoes and layer them over the chicken mixture. Season with garlic, paresley, salt and pepper. Sprinkle with Parmesan cheese. Drizzle the olive oil and water over the top.
3. Bake at 350 degrees for about 1 hour or until chicken is cooked through and potatoes are tender. Serves 4-8.

Credit:

The What Would Jesus Eat Cookbook By Don Colbert, M.D.

Slow Cooker Tapioca Pudding

from Julie

Ingredients

• 1 quart milk
• 1/2 c small pearl tapioca
• 1/2-3/4 c sugar
• 2 eggs
• 1/2 tsp vanilla
  
• Whipped cream, diced fruit or chopped nuts (optional toppings)

Directions

1. Combine mile, tapioca and sugar in crock pot. Cook on high for 3 hours.
2. Beat eggs well with vanilla using a fork or hand whip. Add several tablespoons of hot liquid from the crock pot, but add them one at a time, beating as you add, so it doesn't make the eggs set up. Slowly add the eggs to the crock pot, beating as you add.
3. Cook on high 20 minutes.
4. Serve hot or cold with topping of choice. Makes 8-10 servings.

Pumpkin Muffins

from Julie

Ingredients

• 1 2/3 c flour
• 1/4 tsp baking powder (1/2 tsp if using whole wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp cloves
• OR 1 tsp pumpkin pie spice in place of the three spices
• 1 c sugar
• 1/3 c oil
• 1/3 c water
• 2 eggs
• 1 c pumpkin
• 1/2 c raisins

Directions

1. Combine dry ingredients.
2. Mix wet ingredients together in a mixing bowl. Then add dry ingredients, except raisins. Mix well. Fold in raisins. Batter will be thick.
3. Spoon into well-greased or paper-lined muffin tin. Bake at 350 degrees for 20 minutes. Yields 14 muffins.