Tom's not-so-recipe for Raspberry Lemon Meringue Pie

This is a creation made by Tom for last Thanksgiving. It has been done once, and only once, and without a recipe or writing things done. So, its more of a method than a recipe.

The filling: He cooked down fresh raspberries, adding a little sugar. Then, he smashed them (or, as Jesse would say- smooshed them.) Mix in a can of lemon pie filling and heat that all up. Throw it in a crust, and top with meringue and bake. That's all I got for you all.

He uses the meringue recipe in the classic red and white cookbook. Bake according to the directions of whatever meringue you use.

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Get it done ahead of time!

Hi! I'm Kim, mom to 12 kids with 10 of them currently living at home. I love cooking and baking but having to do it EVERY day for this many people can squelch that love pretty quick. One of the things that saves my sanity when it comes to feeding my crew is batch cooking.Batch cooking doesn't take much more time to do then a single dish. Besides the ingredients, the only things required are

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Cooking & Compromise

Compromise.... some see it as a dirty word and it can be, but sometimes when it comes to cooking for a large brood and maintaining mom's sanity, it's an excellent word to contemplate.For several years now I've been very zealous about eating healthfully and trying to eat organic whenever possible. If you've ever tried this, you KNOW how expensive it can be in comparison to eating the "

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Welcome!

If you ask most large families what their biggest challenge is, most will say laundry. However, a fair number will say cooking. In fact, next to laundry, feeding their crew comes in second with most families. Cooking for a large family, which can be from anywhere from 6-15 people (or more) is something that can take time, as well as a bit of ingenuity. Particularly in this time when many

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a request?

can I post a request that Jessica put Tom's Raspberry Lemon Merengue on here? I kind of am craving the pie, and maybe reading through the ingredients will help.

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Chocolate chip cookie dough (and variations)

2 sticks butter
3/4 cup white sugar
3/4 cup dark brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
pinch of salt
2 1/4 cup flour (plus probably another 1/4 cup)
2 cups chocolate chips

You know the drill.
But if you are guaranteed to serve them hot, then decerase the white sugar to 1/2 cup and increase the brown sugar to a full cup. the extra molasses in the brown sugar will make the cookies harder when cool, but whne warm, it gives the cookie an extra carmel kick.

And if you would like an amazing frosting for your brownies, then substitute the egg for 2 tsp milk, and leave out the baking soda. Throw a few m&ms on top. I call it "half baked Brownies."

For a "mookie" variation, add 1/2 cup peanut butter and 2 cups oatmeal, an extra tsp soda and some milk to make it muffin consistency. Spoon into muffin tins and bake. There will be a sort of a hole down the middle when they are done, fill it with chocolate frosting. We call them "mookie's" because they are a combination of muffins and cookies. Amy loves them. We made them out in Provo quite a bit, during my "perfecting cookie dough" years.

Cookie dough is one of the great comforts in my life. Whenever a day goes badly, I try to spend part of the evening doing something I kow I am good at. This is where cookie dough comes into play. I know I can ace cookie dough. It is the best kind of therapy, after you've messed up everything else, to remind yourself of something you can do right. I reccommend that everyone make a list of a few things they can do right, to fall back on when everything else you try fails. Honestly, I don't even have to eat the batch to feel better. Just make it and taste it in order to know that I am not a total failure. It helps, though, if you can share it with someone who comes to the same conclusion.

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Broiled Whole Fish and Vegetables

This recipe is simple but delicious.

Ingredients:

2 red snapper (1½ lb each) *
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil or 4 tablespoons vegetable oil
2 tablespoons white wine or dry sherry
½ teaspoon garlic
½ teaspoon basil
¼ teaspoon oregano
6 carrots (peeled)
4 red potatoes
2 squash (scrubbed)
2 sweet peppers (seeded)
1 shallot or red onion (peeled)
1 teaspoon rosemary
salt and black pepper

Preparation:

1st Step: Clean the inside and outside of the fish with lemon; rinse the fish with cold water; pat dry; place the fish on a baking sheet;

2nd Step: Mix 3 tablespoons of oil with the lemon juice, basil, oregano, garlic, wine or dry sherry, salt and black pepper;

3rd Step: Place the fish on a baking pan; brush the fish with the mixture inside and outside; spread the rest of the mixture inside and on top of the fish;

4th Step: Heat the oven to 350 degree, bake the fish covered for 20 minutes;

5th Step: Transfer and place the fish in a single layer on a greased broiler pan; broil the fish for 15 minutes;

6th Step: At the same time, peel and chop as desired the shallot, carrots, potatoes, squash (scrubbed), peppers(seeded);

7th Step: Mix one tablespoon of oil with rosemary,a pinch of salt and marinate the vegetables;

8th Step: On a non-stick baking pan, at 350 degree roast the vegetables for 20 minutes;

9th Step: Place the broiled fish and the vegetables on a platter and serve it warm.

4 servings.

* You may use trout or flounder or sea bass or any other kind of fish.

For nutritional facts of this recipe please visit http://www.recipezaar.com/319457. For vitamin content please click on "Print Recipe" on aforementioned site.

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