Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.
Showing posts sorted by relevance for query SNICKER PIE. Sort by date Show all posts
Showing posts sorted by relevance for query SNICKER PIE. Sort by date Show all posts

Monday, November 22, 2010

THANKSGIVING RECIPES YOU MIGHT WANT

This is as good as any fruit salad.

It has an easy brownie crust.  

Snicker Pie
This is always the request of my youngest son.  He even wants it on his birthday.  I am going to make it this year with a premade graham crust to shorten the preparation time.  It has a few steps but it is worth the effort.  Snicker Pie

Steamed Carrot Pudding With Vinegar Sauce
This is one of my very favorite desserts.  I made it this year for my own birthday.  It has been in my family for over 100 years and has its own story.  The vinegar sauce makes it...unusual but delicious!



Friday, November 18, 2011

BIRTHDAY MUSINGS


Sunlight creeps into a new day.  I open my eyes and my first thought on November 19 is, “Today is my birthday.  Does anyone know?  Does anyone care?  Well, I do.”   Birthdays are important because they celebrate our life for a day.  Feelings about the day morph as life goes on but at some point, as an adult, we need to make peace with the existence of birthdays and decide how we will live out the remainder of our life of birthdays.  And for me I decided long ago that I would define my own celebration.  I gave myself permission to feel special on that day and that I wanted those in my life to feel important on their birthday, if possible. 

My mother was there on that cold November day when I came.  She alone remembered every detail of my beginnings and they were vivid in her thoughts during each of my birthdays to follow, I know.  I am sure she recalled my rosebud mouth (she said I had one), my wee, pink 5 pounds curled in her arms, smelling of baby lotion sweetness.  There is no earthly joy quite like that day for a new mother.  I believe that is why mothers instigate birthday celebrations forever after.  
 
When October comes I know I will reminisce the births of my first 3 Children.  My first boy arrived right on time, October 3--a 9 ½ lb. breech, C-section after 22 hours of labor, when I thought I might die—then the wonder of the sweet little boy in my arms.  I never expected to feel this much elation, especially after the difficult delivery.  Three years later on October 6, a little girl was born at 5:52 AM.  I still see 5:52 AM on my clock some mornings and think of that day.  She was a healthy 10 ½ lbs. but there was no labor this time—a scheduled caesarian.  She was the most beautiful thing I had ever seen with her big eyes and dark skull cap of hair.  Oh yes, I should celebrate this day.  And then 2 years later, on October 12, another little boy was born with clogged tear ducts and a little indentation in his chest, but it made me want to love him even more.  8 lbs. 12 oz. made him my smallest baby, but now he is the tallest at 6’6”.   And then there was a gift for my mother, a beautiful 10 lb. little boy born on June 19, her birthday.  How delightful of him to come on that day. 

We didn’t have friend birthday parties when I was a child except once for me when I was 10.  I am still amazed my mother did it.  Our house was an unfinished basement embarrassment.  We lived 3 miles out of town.  I didn’t have friends come to play very often.  But my sweet mother waxed the old linoleum, made the beds and tidied up the house.  She baked her famous golden layer birthday cake with mounds of fluffy 7 minute frosting and crowned it with 10 candles for me to blow out, while 7 little girls sang happy birthday to me.  It was a surprise party.  I left the bus and skipped down the lane to my home after school anticipating that there would at least be a family party and always the special cake and a present.  But my heart leapt with joy when I opened the door to the shouts of “Surprise!”  I can still feel every minute of that lovely day.  Thank you mother for that happy memory.  Maybe that is why I agreed to a birthday party every year for each  of my children.  The first week of October was always a mad house of parties and baking, but I did it anyway.  And it was always lots of fun.

When my first little boy, Beau, was a year old we were students at Stanford living in a 4-plex facing another one with a courtyard in the middle.  We invited everyone we knew.  I made papier-mâché puppets of Goldilocks and the 3 bears and put on a puppet show.  We cranked homemade ice cream to eat with the clown cake and had a fish pond for the kids.   When my grandson Michael was two I resurrected the puppets and rewrote the Goldilocks story for him.  For the next 4 birthdays I wrote a new puppet show and collected a rag-tag of assorted puppets for the stories.  And I made whatever cake he wanted—a horse, an elephant, a cheetah and others.  His mom lets me make the cakes.  Last year Luke came for Michael’s 9th birthday and I wrote another show about the two of them.  (All the stories and puppets are saved for retelling.) 

Lots of years I cook and invite friends to my house for my own birthday lunch.  No one is allowed to bring presents.  We just have a nice gab fest.  I love doing it.  I also give lots of birthday lunches for friends or would be friends. 
 
There have been years, after they left the nest, when some of my children have forgotten my birthday.  I don’t really care about presents but I do want to be remembered with at least a phone call.  I think they would be very hurt if I forgot them.  I usually call them late in the evening.  Sometimes I sing, “happy birthday to me.”  Now they never forget.   Again, I believe we should define how we want our birthday to be and never feel sad or rejected because someone didn’t make us feel happy on our day.  We can make our own happiness.  It helps to communicate what you want. 

Mike loves the birthday cake with the fluffy frosting.  That’s all he cares about.  But he wants fudge filling in the middle.  That is my addition to make it special for him, chocolate lover that he is.   One year Leif’s girlfriend called me from Seattle wanting to know how to make a Snicker Pie so she could make it for his birthday.  He always wanted a Snicker Pie instead of a cake and I am glad I had something that he remembered with longing.  Beau always wants a Fresh Peach Cream Pie.  I feel happy that I had traditions of something from my kitchen, to show my love, and not just a cake from Smiths.  Maren likes the old family birthday cake.  Once I tried to mail her one when she was living in South Carolina.  Something was wrong with the address and by the time it arrived it was not worth eating.  (I did have the frosting separate for her to frost but alas the plan failed, hopefully I got credit for trying.)
The morning after my birthday when the light strikes my eyes I think, “Whew, I am glad my birthday is over and I can go back to feeling normal.”  One day a year is more than enough of that special birthday feeling. 

Friday, July 18, 2008

SNICKER PIE




If you are a Snicker fan this is incredible and rich. 12 servings --You only need a small piece.  A large Keebler Graham cracker crust can be used instead of the homemade.



CRUST
1 1/2 C graham cracker crumbs
1 TBS sugar
6 TBS unsalted butter melted (salted works)
Heat oven to 350. Combine ingredients and press into a buttered 9" glass
pie pan (I sometimes use a springform pan). Bake about 5 min. Cool on rack. Maintain oven temp.



FUDGE LAYER
6 TBS flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter (cut in pieces)
4 oz semisweet choc. chopped or
1/2 C. Chocolate Chips
1 oz unsweetened choc. chopped or
(3 T. Cocoa and 1 T. oil)
1/2 cup sugar
1 lg egg
1 lg egg yolk
1 tps vanilla extract

Sift flour, baking powder and salt into medium bowl. Combine butter and
chocolates in microwave until melted (if using cocoa and oil just stir together with melted butter and chocolate). Stir together until smooth add vanilla. Cool slightly. Using and electric mixer beat sugar, egg and egg yolk in a medium bowl until slightly thickened. Add dry ingredients and chocolate mixture and mix until just combined. Pour into crust and bake until almost set ( about 17 min.) Cool
on rack for 10 min.


Cut up about 8 1/2 oz Snicker's bars and place on fudge layer. (Use the mini's or cut the small ones in two or three pieces.)


CREAM CHEESE LAYER
12 oz. cream cheese, room temp.
1/3 c sugar
1 lg egg
1 tsp vanilla extract
With an electric mixer, combime cheese and sugar, add egg and vanilla and
beat until smooth. Spread mixture over Snicker's and bake for about 15
min. or until set. Cool

 
Melt 2 oz milk chocolate or 1/4 C. chocolate chips and 2 T. whipping cream (the microwave works) drizzle on top (I like a criss cross pattern). Refrigerate and serve chilled.

Wednesday, December 23, 2015

SNICKER CHEESECAKE BITES

These are a perfect little piece of something reminiscent of Snicker Pie but much easier and also like one of my favorites but without the snickers  Oreo Cheesecake bites
 

These Snicker Bites are awesome!  The recipe came from here  but I changed a few things, making them small bites instead of bars because they are so rich.

1.  Melt 2 T. butter and add 20 finely crushed Oreo cookies.  
2.  Press into the bottom of a 9 inch pan which has been covered  including up the sides, with foil sprayed with pam.  
3.  Beat 2 blocks of room temperature cream cheese with 1/4 C. of sugar and 2 tsps. vanilla and 2 eggs.  It will take 2-4 minutes to get it smooth and creamy. (I questioned so little sugar but it is perfect because the candy adds so much sweet)
4.  Fold in 14 fun size Snickers chopped into small pieces or 28 mini bars cut into 4 pieces each.  
5.  Bake 350 for 30-35 minutes. (they will be lightly browned on the edges and top)  Cool 
6.  These are good as is or you can melt 1or more C. milk chocolate chips or semisweet, if you prefer, and frost the tops after they have been cut into 1 1/2-2 inch squares.  They freeze well.  

Update:  I made these again recently and used Milky Way bars.  Then I toasted about a cup of almonds and chopped them quite coarsely  and after painting on the melted chocolate I dipped them in the nuts.  Wow!