SWEET POTATO PIE

Quick-simple: Sweet Potato Pie
This Sweet Potato or (Yam) Pie is simple yet very delicious. I usually make the yam for the pie for the color etc. It has more beta-carotene in it than broccoli or carrots! I actually prefer this recipe for the holidays because it more healthier, fresh, cheaper and easier. If you need two pie just pick a larger potato with a bit more cream and sugar to taste. (Taste the mix before you bake.) I don’t like “canned” anything, fresher is always better. Every one I serve this novelty to loved it.
1. 1 large Yam or Sweet Organic Potato (lg. for 2 pies, 1 med for one pie, the ratio of ingredients is the same.)
2. 1/2 cup Organic cream (about) Remember chemicals-hormones are stores in fat SO BUY ORGANIC...if possible
3. 1/2 cup brown raw sugar (can be less) TASTE THE BATTER
4. 2 teaspoons pumpkin pie spices or just cinnamon i.e.
5. 2 organic eggs
You can sprinkle on top a few crushed pecans or a few walnuts for presentation but an optional topping (Use tin foil so the nuts don't get too brown.)
Mash steamed, boiled, or baked the yam that’s been cooled down then an with electric mixer or food chopper and add in the other ingredients. If it look to thick just add more heavy cream to thin it out. This will make it lighter.
*Then sprinkle and push them down a bit at the top the pie before baking with some nutmeats.
Bake at 350 for about 45 minutes (Check-insert the knife-or spaghetti in center of pie, and when it comes out clean it's done.) Cool and top with whipping cream.
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Crust 1 cube butter, margarine, or another fat to 2-cup flour. Blend in food chopper and add tablespoons cold water till it forms a ball that can be rolled out into a pie crust. Don't add more flour. Roll it out flat to the size of you pie plate. Then fill with yam pie mixture and cut edges off.
Or just buy 2 crust from the grocery. It's what I do most of the time. Quicker! Makes two pies

*This is pie is very light, if yours is too heavy it may have cracks; just add more cream or less yam. How much cream really depends on the size and texture of the sweet potato or yam. This mixture should be like a cake mixture. I only add enough cream to make a creamy color and back off. *Note: Whenever I see any type of winter squashes on sale, instead of yam or sweet potato's I use this same recipe and make them into a delightful, delicious, nutritional light pie! Have you noticed the pies sold at the groceries are too sweet, no cream and just taste awful. This is quick, easy, more nutrition than pumpkin...and tastes better. All pumpkin pies in the stores or, in cans are "squash"' not pumpkins'
HAPPY THANKSGIVING!
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Thad W Davis Custard Pie

1 (9 inch) pie crust, baked 5 minutes
3 eggs, beaten
3/4 cup brown sugar
1/2 teaspoon salt
1 tablespoon vanilla
2 1/2 cups scalded Half and Half

ground nutmeg for garnishing
If desired, yellow food coloring

Directions

Preheat oven to 375 degrees F

Egg Custard Pie

Stir together eggs, sugar, salt, and vanilla.
Slowly stir in the scalded Half and Half
Pour custard mixture into piecrust.

Bake for 30 to 35 minutes or until "the magic happens". Sprinkle on nutmeg. I like it room temperature, but my wife prefers it chilled.

It truly is, "easy as pie".

 

 

 

The 700 Club These look absolutely amazing, Thad W Davis! Thank you for sharing your recipe with us. What is the pie called? The one that you gave us the recipe for?

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Vegetarian Mincemeat Pie + Marmalade

Vegetarian Mincemeat (Green Tomatoes) This is one of my favorite because I love mincemeat pies. My mother passed on the taste to me. I loved the spices. When I grew up and found out the called for soot was fat. It fell out of favor.
Then I ran across this recipe. Same spices but you used green tomatoes. I grew tomatoes' and at the end of the season I was over-loaded. Gardeners don't like to waste. I made the recipe and handed it out for holiday gifts. My mistake was I canned it in quart jars, which made two pies. This is lighter but still heavy, and changed it next yr. to pints.
Green Tomato Mincemeat pie is so light and grandeur full of flavor with no fat. First when I first tried this recipe, it was because I had so many green tomatoes in my garden and hated to waste them at the end of the season. This recipe even it fooled me. It is an excellent recipe for a save to do again, but you won't need to because it makes up enough half pint jars for about five years. I wish someone in the family would adopt this recipe and save me a lot of time. However, one batch for a large family will last for years.


Do not give it away for Christmas and holidays because your friends are never grateful enough. lol
Your kitchen will smell heavenly. This is one of my best recipes, and a must to pass on to all vegans or vegetarians. I love this recipe so much that I don't like to share the canned pint jars of mincemeat, as give away for the holidays. Use only for presents to special friends who like mincemeat pies and its cookies.

This recipe is one you will need to stand over. You will not want to burn or scorch it it's too expensive and nutritious. One of the reasons this recipe is so great, no soot that makes it so light of a mincemeat recipe. The green tomatoes you can't tell if they are another fruit. I would love to pay extra money to purchase this green tomato recipe in the health food store. Some one should bottle this and make it up for them as a small business. The advantage of this recipe is it actually taste better than any store bought recipes in grocery stores. Which is; you can't buy receipt.
Green Tomato Mincemeat
Ø 6 lbs or 24 small green tomatoes
10-12 tart apples

Ø 1 lb. seedless raisins

Ø 4 cups brown sugar (or honey, use half as much...taste first) In England, their pies are tart

Ø 1/2 cup vinegar

Ø 1 tsp. salt

Ø 2 tsp. powdered cinnamon

Ø 1 tsp. ground nutmeg

Ø 1 tsp. powdered cloves,

Ø 1/2 tsp. powdered ginger

Ø 1 orange

1 lemon

Directions: Core tomatoes and apples, (don't peel) and cut through coarse blade of food chopper. (Or cut very small pieces). Combine raisins, sugar and spices with vinegar in a large open kettle and add apples with raisins. Cook over low heat about 2 hours (here's the hard part) stirring constantly, or it will scorch. Quarter lemon and orange, leaving peels on, remove seeds, run through fine blade of chopper, and add to mincemeat stirring well. To freeze, cool well and place in pint containers.

To can, fill pint jars to within 1/2" of top and process 30 minutes in boiling water bath. Makes 10 pints. (1 pint makes a pie)


Green Tomato Marmalade:

The spice and even the orange is known for it's anti micro toxins abilities so let's use it more in getting rid of fungi's.

GREEN TOMATO Marmalade:'' Twenty-Four medium green tomatoes 4 oranges 3 1/2 sugar will make a new and delicious marmalade. You can use Sure Jell, Certo or M.C.P. and follow the directions for marmalade by substituting the green tomato for the grapefruit.'' (I add only enough sugar to make it a nice sweet, remember to began to cut back on sugars, each time using the recipe till you get just the right combination for your family.) Note: Be sure the all the fruit and vegetables are organically grown in a local garden if possible.

All Right Reserved

PUMPKIN PIE BARS + Vegan Cookies

Pumpkin Pie Bars

1 can refrigerated crescent rolls
2 eggs
15 ounces can pumpkin puree
1 cup whipping cream
1/2 cup brown sugar, packed
1/4 cup corn syrup;  honey or agave
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
Serve with prepared whipped cream and a sprinkle of cinnamon and sugar.

Preheat oven to 350 degrees. Line a 11 x 7 pan with parchment paper making sure to leave a little hanging over the edges. (I didn't have a 11 x 7 so I did use a 9 x 13.)

Unroll crescent roll dough and press into the bottom and sides of the lined pan. Set aside.

In the bowl of a stand mixer, mix together the eggs, pumpkin, whipping cream, brown sugar, corn syrup, pumpkin pie spice, and salt until smooth. Pour mixture over dough.

Bake for 45 - 50 minutes or until knife inserted comes out clean and center is set. Let bars cool for a couple hours and then refrigerate to chill.

Using the parchment paper to lift the chilled bars from the pan. Slice into bars, top with whipped cream, sprinkle with a little cinnamon sugar and serve!

Source: Pillsbury
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Ridiculously Good Pumpkin Spice Cookies,

Not only are these pumpkin cookies delicious, but this fabulous recipe will have you eating tons of pumpkins and squash long before the traditional Thanksgiving pumpkin pies. Oh yeah, they're also vegan (if you must have your eggs, add two liquid chickens eggs instead of the egg replacer).

Ridiculously Good Pumpkin Spice Cookies

Preheat oven to 325°F
Ingredients (all organic, yes?) (Freeze some of the batter for Thanksgiving day or the dough and make them fresh)

• 1 cup cooked pumpkin (cut in half, scoop out seeds, place cut side down on baking sheet and bake at 350 until soft. Peel and mash or blend the pumpkin.)
• 1/2 cup coconut oil (or butter, or even olive oil)
• 3/4 cup unrefined sugar (or sub. maple syrup or honey etc. just taste the batter for desired sweetness)
• Egg replacer equivalent for 2 eggs
• 2 cups whole wheat flour (use coconut flour i.e)
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 cup chopped walnuts

Mix all of the ingredients together, adjust spices to your taste, and chill in the refrigerator for 1 hour. Drop by the spoonful onto greased cookie sheets and bake for 8 to 10 minutes.
Try substituting sweet potatoes or butternut squash (or any winter squash) for the pumpkin for a different taste, put them in muffin tins, or bake in a loaf pan.
They're incredibly tasty (ridiculously good, even), and you can eat all you want, because they're made from vegetables!
[Actually, you can't eat all you want, because of course you'll need to share some with the wife and kids, right? And anything you read on this blog is purely conjecture, so don't tell your doctor I said you could eat all you want.]
Originally published on NaturalPapa

NO BAKE; TROPICAL CHEESE CAKE

Generally speaking, I don't do cheesecake, but I will make an exception to this one because it is, not too sweet, healthy and very good! The cream cheese is not baked so not to lose the “probiotic'” properties of the cream cheese. Heat and freezing effect the probiotic in ice cream or any kind of cooking. You do get the protein.
Ingredients;
First, put together the following,
1 Tb. of Knox Unflavored Gelatin with 1/4 cup of water and set aside
Soften gelatin in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or just until gelatin is dissolved, stirring occasionally.

Second;
2 pkg. (8 oz. each) Cream Cheese
3/4-cup sugar
1 tsp. grated lime peel
1/4-cup line juice
Few drop green food coloring or green Jell-O, enough to turn green. (All are optionals that I didn't do.)

1 8 oz. Cool Whip Topping, thawed
Beat cream cheese and sugar with electric mixer on medium until well blended. Add dissolved gelatin, lime peel, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.

The Bottom Crust
Did you know coconut is an ant fungal? Here's a recipe for the bottom layer. You can also buy a gram cracker crust or make one.
1 cup shredded coconut (fresh as possible)
2 Tb flour
2 Tb organic no hormonal butter or margarine ... melted
Mix coconut, flour and butter. Press firmly onto bottom of 9 in spring form pan. This part is baked at 350 for about 12-15 min. or until very lightly brown. (Watch)
Refrigerate several hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake and remove rim of pan.
Serves: 12
* To soften cream cheese, place completely unwrapped packages of cream cheese and set out to soften. To heat in microwave defeats the purpose of this recipe, it needs to be active, to stay a active culture.
Tell readers of your results or add to or another recipe of the same sort i.e...

Raisen, Pecan (no corn syrup),Rubarb Pies

Lots of vitamins, minerals, antioxidant, heart etc from grapes and nuts. You can also start with canned raisins made for pies and ready- prepared pie shells. Never buy pies with glucose sugar or corn syrups. (corn syrup has went into hiding and using other names.) Wonder why? They're s conspiracy's going on with our food supply by the government and Wall street. America makes the most poisonous food on the planet. Eat plain, simple and basic foods for the most part, exception holidays. Stay away from package products as much as possible. One good cook preparation a week will do for the whole week if planned correctly. We have baggies and freezer for excess and keeping our kitchen meals longer. Many pies can be very healthy with a few adjustment for sugar, organically or garden grown fruit or vegetables.
RAISIN PIE (GRAPE PIE)
1 ½ cup raisins
¼ cup pineapple juice ( or use more water)
½ tsp vanilla
¼ cup cornstarch
¼ cup lemon juice
1 ½ cup water
1 cup sugar or agave
½ tsp salt
Pastry for 8” two crust pie
In a small sauce pan combine raisins, water, pineapple juice and vanilla. Bring to a boil and cook 5 minutes. Pour mixture through strainer. Set raisins aside and reserve the liquid.
Mix together sugar, cornstarch and salt; add hot raisin liquid, beating all together with a wire whip. Continue cooking and stirring until thick, about 5 minutes. Add in raisins and lemon juice and pour into the unbaked pie shell.
Roll out top crust and cut two 2” slits near center, then snip with scissors at sides and between slits. Or make any fancy cut-out design desired. Moisten edge of bottom crust rim. To adjust top crust, fold in half or roll loosely on rolling pin; center on filling.
Pull slits apart slightly if necessary with a knife. (Steam must escape during baking.) Trim top crust, allowing it to extend 1/2” over rim. To seal, press top and bottom crust together on rim. Then fold edge of top crust under bottom and flute. Bake at about 400 for about 45 minutes or to the desired brownness. Good plain or scrumptious with ice cream (Cool Whip).


Amazing Pecan Pie This Pecan Pie has no corn syrup, replace sweetener with honey or agave. Replace the cream and eggs part if you don't want it to be vegan. I love this site. (Plenty of omega's in this pie)

http://allrecipes.com//Recipe/fresh-rhubarb-pie/Detail.aspx This pies is great colon re builder.
Heat oven at 350 (Bake for 40-45 minutes
Ingredients;
6-8 cups chopped Rhubarb
1 1/3 cups sugar
8 Tbs flour
1 tbs. butter
It's ery simple and delicious recipe
Buy a double pastry pie crust or make the whole wheat one in this blog
I love the recipes in the sites...please visit them.
Comments on resutls are always welcomed?

Date Cashew Pie

20 dates (chopped)
2 cups water
2/3 cup raw cashew nuts (washed, chopped, whole or blended)
1/4 teaspoons salt
1 Tbs. corn starch
Blend together
In a sauce pan bring to boil for 2 - 3 minutes. It will thicken as it cools. Add in 1 tsp. vanilla then Pour into a baked pie shell and let cool.
You can add bananas in the pie shell and top with cool whip. I was surprise how good this tastes, and I can't remember if I blended the nuts. I don't remember a crunch nor a nutty flavor? Vegetarian's need more nuts in the diet. Adding the banana made it taste like a banana pie, rather than a nut pie. I love it.

COMMENTS ARE Most WELCOMED...