a "been-there" mom of six offers encouragement
to wives, young mothers, and those not so young,
and simple common-sense approaches to
the "ings" of life:
child-rearing (hints and helps), homemaking (all areas),
cooking (simple, cheap, and do-it-yourself)
making (toys and gifts), preparing (for the unexpected),
maintaining (sanity and peace in this increasingly crazy world) and more---
all aspects of making the most of making do on little---
and having fun in the process.

Monday, December 5, 2011

Simply Yummy Eggnog Pie

Looking for a quick and simple elegant-seeming holiday dessert? 
Look no further!

Eggnog Pie
4-serving box of instant vanilla pudding
2 cups commercial eggnog
8 ounce carton frozen non-dairy topping, thawed

  1. Prepare the instant vanilla pudding, using the eggnog as the liquid. 
  2. Fold in the thawed topping, creating a marbled effect.
  3. Pile high into baked or graham cracker crust
  4. Sprinkle with nutmeg
  5. Chill
Flaky No-Roll Pie Crust
This recipe works for both baked and unbaked crusts. It doesn't lend itself to the creation of a pretty crimped edge but it is flaky, delicious, quick and easy. Most of those who have tried it call it their crust of choice.

1/2 cup vegetable oil
2 T milk
1-1/2 cups all-purpose flour
1 tsp granulated sugar
1/2 tsp salt

Pre-heat oven to 450 degrees.

  1. With a fork, in a small bowl, beat oil and milk together until milky-colored.
  2. In a 9-inch pie pan, thoroughly combine the flour, sugar and salt.
  3. Make a well in the center of the dry ingredients and pour in the oil-milk mixture.
  4. Mix with a fork until combined.
  5. Using fingers, press the dough to cover the bottom and sides of the pie plate.
  6. Prick with a fork in a few places.
  7. Bake 8 to 10 minutes or until golden brown.
  8. Let cool before filling.
If using as an unbaked crust, do not prick, add filling and bake according to recipe directions.

Get ready for the compliments from eggnog lovers!

'til we eat again,
          Simply, Gail

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