Food Spot

My parents are moving.  They have moved so many times in my lifetime.  I would guess this may be their last move. 

Tonight I am going to their home to try to put all their stuff into some sort of order.  This has me a little worried.  As I have mentioned in this blog before, my mother LOVES dishes.  And Corning Ware.  And glassware.  And stuff.  She told me that she has been getting rid of "everything", and that there is almost nothing left.  Um, not according to my brother.  Seems that she is not able to part with quite a bit of it yet.  So, this may be a bigger job than I hoped/expected/wished for.

This is Father's Day weekend.  I made a lasagna for us to share tomorrow - in the middle of moving.  Should be a nice break - certainly better than a dry sandwich. 

My Dad's favorite pie is Raisin Pie.  I have never liked raisins, so I don't understand the appeal, but I try to make one for him each year. 

Simple Raisin Pie
     2 (9 inch) pie shell
     2 cups water
     1/2 cup white sugar
     2 tablespoons all-purpose flour    
     1/4 teaspoon salt
     1/2 teaspoon vanilla extract
     1 tablespoon butter
     1 tablespoon lemon juice
     2 cups raisins
Directions
Preheat oven to 450 degrees F.
In a large saucepan, combine water, sugar, flour, salt, vanilla, butter or margarine, and lemon juice. Mix well, then stir in raisins. Simmer over low heat for 10 minutes, stirring frequently. Remove from heat.
Pour raisin mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for 15 minutes, then lower the heat to 350 degrees F (175 degrees C) and bake an additional 25 to 30 minutes.

My Father-in-law loves Pineapple Upside-down Cake. Again, not my favorite, but i try to make one for him each year. 

Pineapple Upside-Down Cake

     3 tablespoons butter

     1 (20 ounce) can crushed pineapple with juice

     8 maraschino cherries

     1/4 cup walnut halves

     2/3 cup packed brown sugar

     1/3 cup shortening

     1/2 cup white sugar

     1 egg

     1 teaspoon vanilla extract

     1 1/4 cups sifted cake flour

     1 1/2 teaspoons baking powder

     1/2 teaspoon salt

     1/2 cup reserved pineapple juice

Directions

Preheat oven to 350 degrees F.  Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Spread batter in pan over pineapple. Bake at 350 degrees F for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

My husband has a new favorite dessert: Buster Bar Parfait Dessert.  Now this is a dessert that I understand.  In the evenings, I sit in my chair next to my husband, and we hear the teeny, tiny voice calling our name from the freezer---"Marilyn.  Marilyn?  EEEaaattt me!  Eat me!".

Buster Bar Parfait Dessert

1 pound chocolate sandwich cookies, crushed

1/2 cup margarine, melted

1 3/4 cups confectioners' sugar

1 (12 fluid ounce) can evaporated milk

1 cup semisweet chocolate chips

1/2 cup margarine

1 teaspoon vanilla extract

1/2 gallon vanilla ice cream

1 1/2 cups dry-roasted peanuts

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator. In a saucepan over medium heat, combine confectioners' sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool. Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

So, this is how I will spend the weekend.  Family, dessert....it is all good.