Luke 2:6-7

“While they were there, the days were completed for her to give birth. And she gave birth to her firstborn son; and she wrapped Him in cloths, and laid Him in a manger, because there was no room for them in the inn.”  - Luke 2:6-7

Today’s recipe is a delicious Peach & Egg Pie from my good friend, Amy Lear. Amy says that this is one of her family’s favorite recipes to fix during the Christmas season.

1 package dried peaches
1 1/2 cups sugar
2 uncooked 9″ pie shells
4 jumbo eggs (divided)
1/2 cup sugar
2 cups milk
2 tablespoons flour
1/2 stick butter
1 soup spoon vanilla
1/2 teaspoon lemon juice

Soak peaches overnight, then cook until tender (cook water out or pour off excess). Add 1 1/2 cups sugar and mash together. Place half of the mashed peaches into the pie shell.

Beat together egg yolks (save egg whites for meringue), sugar, milk, flour, butter, vanilla, and lemon juice. Pour over peach layer in pie shell.

Bake at 350 degrees for about 30-40 minutes, or until set. Beat egg whites with 3 tablespoons of sugar and 1/2 teaspoon cream of tartar to make a meringue. Top baked pie with meringue and bake for an additional 5 minutes, or until meringue is lightly browned.

Note: Peaches provide enough to make two pies.

Today’s recipes are fun creations with Phyllo dough, one of which I hope to make for Christmas Eve. Every year on Christmas Eve, my family enjoys heavy Hors’ de Vours before opening all the Christmas gifts from the children to the rest of the family. We enjoy coming up with new recipes to try out but always keep our old favorites on the menu.

1 box frozen chopped spinach
2 pounds cottage cheese
1 pound frozen phyllo dough
1/2 pound feta cheese
8 ounces cream cheese
2 sticks butter
1/2 onion, finely chopped
4 eggs

Melt butter; set aside. Mix together thawed spinach, cottage cheese, egg, feta cheese and softened cream cheese. Blend well by hand. Begin layering the pie: brush pan with butter, lay one layer of dough and brush with butter. Repeat 7 times. Next spread onion on layer of dough; sprinkle with oil and pour all contents from bowl. Repeat layering process 7 more times. Very gently - with sharp knife cut pie vertically. Bake 45 minutes at 350 degrees until golden brown.

Note: Another way I’ve seen this recipe made (which is how I plan to make it for Christmas Eve) is to wrap the phyllo dough around individual portions of the spinach mixture. Wrapping the dough into a triangle shape, then baking at 350 until golden brown (about 10-15 minutes) produces an attractive appetizer/finger food dish.

Recipe Adapted from: Cooks.com

4 ounces Unsweetened chocolate; melted

8 ounces Cream cheese; softened

1 teaspoon Vanilla

4 cups sifted powdered sugar

1 dash salt

1/2 cup sliced nuts

Slowly add sugar to cream cheese, mixing well after each addition. Add in the remaining ingredients; mixing well. Spread into a greased 8-inch square pan. Chill serveral hrs; cut into squares. Granish with extra nuts, if desired.

Recipe adapted from: GroupRecipes.com

Today’s recipe is another favorite from Mr. Charles Weatherly. These Apple Dumplings sound like a wonderful dessert to your Christmas dinner, or sound like a wonderful Christmas breakfast tradition!
4 Granny Smith Apples, peeled, cut into sections
4 cans (of 6) crescent rolls
2 tablespoons cinnamon powder
1 pound butter
4 cups Sprite
4 cups sugar
Optional: 2 teaspoons each: Nutmeg, Cloves just before adding sugar and Sprite.

Slice the apple sections into small pieces. Roll out the rolls and place several pieces of apple on each one. Place a bit of butter on it and sprinkle liberally with cinnamon. Fold up the roll into a dumpling. Continue until all 24 dumplings are made. In the meantime, melt the butter in a large stainless pan. Place dumplings in butter. Coat with the sugar.

Pour the Sprite all over the dumplings which will dissolve the sugar into the dumplings and butter. Cook, uncovered, in preheated oven at 325 degrees for about 30 minutes or until browned. Cover with foil and cook for another 30 minutes until done.

Yield - 24 Apple Dumplings.