Julien's Journal November 2015 (Volume 40, Number 11) | Page 55

rolling pin works nicely, as does a food processor. Once finely ground, add graham
crackers and other ingredients in a bowl
and mix well. Add to pie pan, and press in
well, being sure to work up the sides. Bake
in 375-degree oven for seven minutes.
To assemble pie:
Take three to four bananas and slice them
into graham cracker crust evenly. Take can
of toffee and pour over bananas and let set
until dispersed. Add more toffee if necessary. Refrigerate for an hour to set.
Top with fresh whipped cream.
To whip cream, add two cups of heavy whipping cream in a bowl, turn electric mixer
on and mix at medium until frothy. Add
two teaspoons vanilla and a tablespoon of
confectioner’s sugar. Turn mixer to high and
whip until medium stiff peaks occur. Serve.

milk and remove the label. Add the bare
cans to the pot of boiling water, making
sure the cans are fully submerged. Boil for
2.5 to 3 hours, again, making sure the cans
are always under water.
After 2.5-3 hours, remove cans from boiling
water and set on cooling rack and allow to
fully cool. They can then be stored in the
cabinet for a few months.
You can either make your piecrust from
scratch, which is very easy, or grab a pre-

made, as this pie screams last minute
guests!

May the month of November remind you
to be thankful for the blessing of life and
good food. v

Home made graham cracker piecrust:
1 1/2 cups graham crackers (1 package of
9-10 crackers)
1/3 cup sugar
6 tbs. butter, melted
1/2 tsp. cinnamon
Ground graham crackers until fine. Rolling
over crackers in a sturdy zippie bag with a

For Kids, By Kids

by Hannah Stoner

Candy Corn on the Cobb
Almost every American loves corn on the cob and wish they could have it year round. I
love corn on the cob. I also love candy corn, which is in season by this time of year. So,
I decided to share a recipe with you to make candy corn on the cob. It is pretty easy.
You use egg free cookie dough and candy corn. This would be a good recipe to make
and share with your classmates for a Thanksgiving treat or just for a snack when you
come in from playing in the leaf piles in the backyard.
Ingredients for cookie dough:
6 tbs. sugar
1 cup flour
6 tbs. brown sugar
2 tbs. flour
1/2 tsp. vanilla extract
1/2 tsp. baking soda
Water – add small amounts to get to desired consistency
1/4 tsp. salt
1-2 bags of candy corn
1/2 cup margarine
Mix all ingredients together except the water and candy corn. It helps to
cream the margarine in a separate bowl then add to the other ingredients.
Add small amounts of water until the consistency is right.
Roll the dough into a cylinder shape(s). Then push candy corn into
the dough only as far as the white part. Push them in so they stand
up straight. It helps to chill the dough a little before you push in the
candy corn. When you are finished pushing in the candy corn, you
can chill it some more. v

After 18 years working in the food and beverage
industries of Chicago and San Francisco, Angela
and Carolyn started a private chef and catering
company, Life’s a Feast, in the tri-state area.
They embrace their passion of cooking, entertaining, and creating one-of-a-kind experiences
for their clients.
Carolyn and Angela now share their passion
with viewers on their cable show Life’s H