Bake Sale Arts and Craft Next Saturday; next week for a pie social the 21st

Saturday we will have a bake sale and arts and crafts sale and celebrate the holiday season with a Pie Social event

and then we will talk about what we are thankful for and the prayer and praise reports that have happened. We will host it at the JW Marriot in the Great Hall where pies will be for sale at $30.00 per pie.

Please Pick out a Pie from the weblink we have 101 to choose from here are just a few of our favorites:

https://www.tasteofhome.com/collection/thanksgiving-pies/

Spiced Eggnog Pumpkin Pie

Ingredients

• Pastry for single-crust pie (9 inches)

• 1 can (15 ounces) solid-pack pumpkin

• 1-1/4 cups eggnog

• 3/4 cup sugar

• 2 large eggs

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

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Directions

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges.

• Place the remaining ingredients in a large bowl; beat just until smooth. Pour into crust.

• Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts 1 piece: 317 calories, 15g fat (9g saturated fat), 100mg cholesterol, 345mg sodium, 42g carbohydrate (24g sugars, 2g fiber), 6g protein.

Texas Pecan Pie

Ingredients

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/3 cup shortening

• 3 tablespoons cold water

• FILLING:

• 1-1/4 cups chopped pecans

• 1 cup plus 1 tablespoon light corn syrup

• 3 large eggs

• 1/2 cup plus 1 tablespoon sugar

• 1-1/2 teaspoons vanilla extract

• Pinch salt

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• In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside.

• In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.

• Bake at 350° for 45-50 minutes or until a knife inserted in the center comes our clean. Cool on a wire rack.

Nutrition Facts 1 slice: 466 calories, 23g fat (4g saturated fat), 80mg cholesterol, 151mg sodium, 62g carbohydrate (37g sugars, 2g fiber), 6g protein.

French Silk Pie

• 6 servings

Read Next Walmart Is Selling Bright Orange Christmas Trees Perfect for Fall Chocolate Chess Pie Contest-Winning German Chocolate Pie

Ingredients

• 1 sheet refrigerated pie pastry

• 2/3 cup sugar

• 2 large eggs

• 2 ounces unsweetened chocolate, melted

• 1 teaspoon vanilla extract

• 1/3 cup butter, softened

• 2/3 cup heavy whipping cream

• 2 teaspoons confectioners' sugar

• Whipped cream and chocolate curls, optional

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• Cut pastry sheet in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges.

• Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.

• In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

• In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

• In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

• Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Nutrition Facts 1 piece: 450 calories, 33g fat (19g saturated fat), 139mg cholesterol, 223mg sodium, 38g carbohydrate (24g sugars, 1g fiber), 5g protein.

Italian Chocolate-Hazelnut Cheesecake Pie

Ingredients

• 2 packages (8 ounces each) cream cheese, softened

• 1/2 cup sugar

• 1/2 cup mascarpone cheese

• 1/4 cup sour cream

• 1 teaspoon lime juice

• 1 teaspoon vanilla extract

• 2 large eggs, room temperature, lightly beaten

• 1 chocolate crumb crust (9 inches)

• TOPPING:

• 1/2 cup semisweet chocolate chips

• 1/3 cup heavy whipping cream

• 1/2 teaspoon vanilla extract

• Whole or chopped hazelnuts, toasted

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Directions

• Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet.

• Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack.

• Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally.

• Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.

Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts 1 piece (calculated without hazelnuts): 590 calories, 47g fat (25g saturated fat), 152mg cholesterol, 319mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 9g protein.

Rocky Road Freezer Pie

Ingredients

• 1-1/2 cups half-and-half cream

• 1 package (3.9 ounces) instant chocolate pudding mix

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1/3 cup semisweet chocolate chips

• 1/3 cup miniature marshmallows

• 1/3 cup chopped pecans

• 1 graham cracker crust (9 inches)

• Miniature marshmallows, chopped pecans and chocolate sauce, optional

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Directions

• In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.

Nutrition Facts 1 piece: 184 calories, 10g fat (5g saturated fat), 11mg cholesterol, 175mg sodium, 20g carbohydrate (15g sugars, 1g fiber), 2g protein.

Spiced Upside-Down Apple Pie

Ingredients

• 2 cups pecan halves

• 1/2 cup butter, melted

• 1 cup packed brown sugar

• Pastry for double-crust pie (9 inches)

• 1/2 cup sugar

• 3 tablespoons all-purpose flour

• 1 tablespoon apple pie spice

• 1/2 teaspoon ground nutmeg

• 6 cups thinly sliced peeled tart apples

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

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• Arrange pecans, with rounded sides facing down, on the bottom of a 9-in. deep-dish pie plate; drizzle with butter. Sprinkle with brown sugar; press lightly.

• Roll out dough to fit the pie plate; place over brown sugar. Press the crust firmly against brown sugar and sides of pie plate. Trim edges.

• In a large bowl, combine the sugar, flour, pie spice and nutmeg. Add the apples, lemon juice and vanilla; toss to coat. Fill crust. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust.

• Place a foil-lined baking sheet on a rack below the pie to catch any spills. Bake pie at 450° for 10 minutes. Reduce heat to 350°. Bake until top is golden brown and apples are tender, 40-45 minutes longer. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Test Kitchen tipsDon't wait too long before inverting the pie onto a serving plate. If it cools off too much, it might be difficult to remove from the pan. Nutrition Facts 1 piece: 825 calories, 53g fat (23g saturated fat), 91mg cholesterol, 409mg sodium, 87g carbohydrate (50g sugars, 5g fiber), 7g protein.

Old-Fashioned Custard Pie

Ingredients

• Pastry for single-crust pie (9 inches)

• 4 large eggs

• 2-1/2 cups whole milk

• 1/2 cup sugar

• 1 teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1/2 teaspoon salt

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Directions

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.

• Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.

• In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edges with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts 1 piece: 258 calories, 12g fat (5g saturated fat), 122mg cholesterol, 317mg sodium, 30g carbohydrate (17g sugars, 0 fiber), 7g protein.