GracefulGab: Easy Chocolate Pie

Pie Ingredients: 

1 1/2 C milk

1 C       sugar 

3 TBS   baking cocoa 

3 TBS   cornstarch

2 TBS   butter, melted

1 tsp     Vanilla

3           Egg yolks (save egg whites for topping)

1           Pie shell, cooked per directions and cooled

Directions:

1. Watch and learn how to seperate egg white from the yolk. Here is chef from the French Culinary Institute of New York to teach you how.

http://youtu.be/yAGX-54iR30 (or HOWdini.com)

2. In a microwaveable glass mixing bowl, add all dry ingredients and stir well.  

3. Add butter, vanilla, and egg yolks. Stir well.

4. Cook in microwave 6-8 minutes or until thick. ( Stir well at 3 minutes.)

5. Stir well then pour into pre-cooked pie shell.

TOPPING (optional)

Ingredients:

3          Egg whites

6 TBS  Sugar

1 tps    Vanilla 

Directions:

Place egg whites in a mixing bowl. Add sugar and vanilla.

Beat with hand mixer on high speed until fluffy. Place topping on pie. 

Put oven on broil. Place pie in oven. Lightly brown top. 

Carefully remove pie from oven. 

Let cool and then serve.

"Life is like a homade pie you never know what is inside."

 GracefulGab

Easy Homemade Cool Whipped Cream

Ingredients :

1 cup Heavy Cream

2 TBS Powdered Sugar 

1/2 tsp Vanilla Extract 

Directions :

Place all ingredients in a mason jar with lid screwed on snug, 

Then SHAKE SHAKE SHAKE until it thickens, approximately 2 minutes. 

Looking like whipped cream, tasting delicious 

2015 Sold Out GracefulGab Getaway: Women of Joy @ Branson

2015 SOLD OUT!

BRANSON, MO - SOLD OUT
March 27 - 29, 2015
Branson Convention Center

Please note: subject to change without notice in unforseen circumstances.

Friday 3/27

6:00 pm doors Open
7:00 pm main Session
Margaret Feinberg

Saturday 3/28

7:30 am doors Open

8:30 am Main Session
Lysa TerKeurst
10:00 am
Break
10:30 am Main Session
Liz Curtis Higgs
12:00 pm free Time
* 8:00 pm Concert: Kari Jobe

Sunday 3/29

8:00 am Doors Open

9:00 am main Session
Angela Thomas

SPEAKERS

LIZ CURTIS HIGGSANGELA THOMASLYSA TERKEURSTMARGARET FEINBERG

MUSICIANS

CHARLES BILLINGSLEY
KARI JOBE

Join us in 2016,
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Bread : Bonjour Baguette

ba·guette

 noun \ba-ˈget\

: a long, thin loaf of French bread

INGREDIENTS

1/2 cup warm water
1 package active dry yeast
1 1/2 cups of water (at room temperature)
1 1/2 tsp salt
4 1/2 cups flour
2 Tbsp cornmeal
1 Tbsp milk

Topping:

2Tbsp butter, melted 

1/2tsp salt

1tsp garlic powder

1tsp Itilian seasoning

1tsp parmesan cheese 

   

Directions

1. Pour the 1/2 cup of warm water into a mixing bowl, and sprinkle the yeast on top. Once the yeast dissolves, stir in the 1 1/2 cups of water, the salt, and 4 cups of the flour.

2. Sprinkle the remaining 1/2 cup of flour onto a cutting board, and turn the dough out onto it. Knead the dough until all the flour is mixed in. Put the dough in a greased bowl, and cover it with a damp paper towel. Set the bowl aside in a warm spot until the dough doubles in size (about 1 hour). 

3. Sprinkle the cornmeal into a large baking sheet. Punch down the dough in the bowl and then divide into halves. Shape each half into a 12-inch-long fat rope, and place them on the baking sheet. 

4. Cut a few 1/4-inch-deep diagonal slits in the top of each loaf. (Or, I just karate chop the bread with my hand to create the slice marks.). Set the bread aside on a countertop to allow the bread to rise for 1 hour.

5. Heat the oven to 400 degrees. Use a pastry brush to lightly brush the top of each loaf with milk. Then place the pan in the oven. Bake the bread until it turns golden brown, 20 to 25 minutes. 

6. Remove from oven. Use the pastry brush to spread melted butter over the top of the bread. Lightly sprinkle top with garlic powder, salt, Italian seasoning, and lightly sprinkle with Parmesan cheese.

7. ENJOY

FUN FACTS

Origin of baguette:French, literally, rod, from Middle French, from Italian bacchetta, ultimately from Latin baculum staff

First Known Use: 1926