Monday, November 26, 2007
A surprise success
Better Homes and Gardens Encyclopedia of Cooking Parfait Pie to Popcorn Vol. 12 Copyright 1971
3 ½ cups miniature marshmallows
¾ cup milk
1 cup whipping cream
½ teaspoon vanilla
1 baked 9-inch pastry shell, cooled
1 21-ounce can strawberry pie filling
Set aside ½ cup marshmallows; melt remaining marshmallows with milk over low heat, stirring constantly. Chill, without stirring, till partially set. Whip cream. Fold cream, vanilla and dash salt into marshmallow mixture.
Spoon half the mixture into pastry shell. Cover with pie filling, reserving ½ cup. Fold reserved marshmallows into remaining cream mixture; spread over strawberry layer. Garnish with reserved filling. I forgot to garnish the top. Chill thoroughly.
I thought this recipe was going to be a bust. The marshmallow mixture was sort of watery before I folded in the whipped cream and the strawberry filling didn't taste all that great on it's own. When I tasted this the next day, all was well. It tasted like soft-serve vanilla ice cream with strawberry topping. It was very light. Is this how they made light and fluffy pies before Cool Whip was invented?
Well I am beat. And I just had five days off. How will I make it through a full, 5-day work week? I haven't had to work a full week in weeks.
Things are going to be simple around here for the rest of the year. That might mean I might miss a day or two but it's the holiday season season and I have to cut back somewhere. For dinner last night I made frozen meatballs with jarred sauce on soft, squishy rolls. It got rave reviews. Seriously. So you can see why I won't bust my hump when so much other stuff is going on.
Skipping the Blast from the Past today.
Question of the Day: Do you tend to eat take-out and eat out at restaurants more often around the holidays?