Labor Weekend is behind us. We labored some. We played some. We relaxed and celebrated! Our son had his first football game on Sunday. It was a hot and humid day. 88˚ plus humidity. Dressed in black from head to toe, he played almost the whole game. Not bad for his first year. Although his team lost, we are proud of their effort and sportsmanship. It is hard to watch those little guys walk off that field with sad eyes. Our son just wanted to go home and we weren’t supposed to talk to him about the game. We talked later after he cooled off – in more ways than one. He is now looking forward to winning his next game (fingers crossed, so are we) this Saturday. We saw improvement from the first quarter to the last in his first game. Way to go!

Look for 43 (pre-game warmup).
We also celebrated our daughters’ eleventh birthday on September 6. WOW! Where have those eleven years gone? She is a beauty. For their birthday, they get to chose their cake (or pie) and dinner. She wanted steak, mashed potatoes and corn. She is a pie person. She has a favorite - coconut cream pie. I however, suggested making an Impossible Pie. It has coconut in it (selling point) and it can be my I recipe! She agreed. I was happy. As her brother and I mixed this one-bowl (thus impossible) pie up, she got busy frosting her cupcakes. Her brother is not a fan of pie, so to include him in the celebration, she made cupcakes and then got to practice her frosting techniques. (She plans to have her own cupcake bakery but that’s another story). So after mixing all the ingredients together, dumping it into a pie plate, I put it in the oven for 1 hour. It smelled delicious and looked delicious.
What do you think?

Impossible Pie
recipe submission-Ruth Phillips from The Joy of Sharing Cookbook, Magnolia United Methodist Church – a gift from my sister)
4 eggs
¼ cup butter
1 cup sugar
½ cup flour
¼ tsp. salt
½ tsp. baking powder
2 cups milk
1 cup coconut
1 tsp. vanilla
Mix all ingredients well in a blender (we mixed in a bowl). Pour into a 10-inch pie plate. Bake 1 hour at 350˚. Cool complete. Store leftovers in the refrigerator.
Well, I have to say…I LOVE THIS PIE. It has a wonderful flavor. A custard base and the sweet flavor of coconut tops it off. Unfortunately, our daughter said she did not like it after eating her birthday slice. The Big Guy tried a bite and said he is not fond of custard. The Little Big Guy, even though we made him a small coconut-free pie, ate a cupcake. Yet this is a KEEPER, selfish that I am; however, I was kind enough to share this pie with my co-workers, as I would have eaten it all by myself and that is a no-no.
It’s quick. Easy. Okay, it has to bake for one hour and then cool but hey, it might be good warm too?! I might have to find out.
I am signing off with some pictures of the birthday girl who showered before we celebrated her birthday with yummy pie, cupcakes and presents.


First day of school pictures:

Not sure if she is trying to look cool or if I captured her attitude? (Actually, she was mad at me because I asked her to wear her new rain jacket to school. After all, it was pouring outside and she wanted me to order it.) Still love her though.

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