| Feeding
The Flock
email: The
church secretary
site: www.cookbooks4sale.com
 Organization:
Woodbury Church Of Christ
Book Number: 67880
From: Woodbury, MN
Number of Recipes: 700
Binding Style: 3 Ring
Special Features: In the dessert portion of the
cookbook we have a special section called "Apple
Extravaganza" filled with delicious apple dessert
recipes. In the "This and That" portion of the
cookbook, there are several delicious brunch dishes, as well
as some canning recipes. Along with that, there are many
"Picnics and Camping" recipes for the outdoor
enthusiast.
Description: Feeding
the Flock is a compilation of recipes from our church
family, Boy Scout Troop 196, and family and friends of the
Woodbury Church of Christ. The goal is to share recipes that
our families enjoy and that are not too complicated to
make--easy and elegant.
Funds raised support: Tom
Lichtblau, a Boy Scout from Troop 196, will build a
playground for the Woodbury Church of Christ as his Eagle
Scout Project--all funds raised through the cookbook sale
will go directly to the playground.
|
How
to Purchase
Make check
payable to:
Woodbury Church of Christ
Mail order to:
Woodbury Church Of Christ
Att: Carolyn Lichtblau
4920 Woodbury Drive
Woodbury, MN 55129
Phone: 651-459-1869
Cost:
$15.00
plus $3.95 S/H per book.
|
Favorite
Recipe
Caramel Apple Streusel Pie
By: Penny Lancaster
- Pastry for double-crust
pie
- 1/2 c. granulated sugar
- 1/4 c. all-purpose flour
- 1 tsp. ground cinnamon
- 4 large Braeburn Apples,
peeled, cored and sliced (can use Granny Smith Apples)
- 2/3 c. quick-cooking
rolled oats
- 1/4 c. packed brown sugar
- 3 T. all-purpose flour
- 1/4 c. butter
- 1/3 c. caramel ice cream
topping
In a large mixing bowl,
combine granulated sugar, flour and cinnamon. Add apples and
toss together. Turn mixture into pie crust; trim edge of
bottom crust. In a medium bowl mix rolled oats, brown sugar
and 3 T. flour. Cut in butter until mixture resembles coarse
crumbs. Sprinkle streusel mixture over apple mixture. Cut
the top crust into 1/2" wide strips. Weave strips over
the top of the pie to form a lattice crust. Seal and crimp
edge. To prevent over-browning, cover the edge of the pie
with aluminum foil. Bake on lowest shelf of oven at 375�
for 25 minutes. Remove the foil and bake for 25-30 minutes
more or until filling is bubbly. Remove pie from oven and
drizzle with caramel toping. Cool on wire rack.
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