Vivians Raw Pie Food

VIVIAN'S RAW PIE

Steps:

• Grind nuts & seeds in food processor. they should measure at least a cup AFTER they've been ground.
• Add ground flax & 1/4 c shredded coconut. add dates a few at a time. careful, they can stick to food processor blade.
• When dates are finely chopped mix in with a fork 1 TB honey or agave and just a little coconut milk (maybe a quarter of the can)- a little at a time until you reach a sticky consistency that can be patted into a pie pan.
• *Note: You may not even need the coconut milk if your dates are really soft. The original recipe had none- I just added it because mine always seems too dry.
• Slice fruits in thin slices and layer on top of crust: bananas first, then whatever else you're using. Save a layer of your prettiest fruits; kiwi, berries, or star fruit- or whatever you want- for the last step.
• Take whatever mushy fruit you have leftover (bruised strawberries, overripe pears, papaya, or banana all work well) & blend in food processor (with a little coconut milk if you like) until smooth. consistency should be a little thinner than applesauce. pour this evenly over the pie.
• Take your decorative fruits reserved for the top layer (toss them in a little agave if you like for a glazed look) and arrange prettily on top.
• Sprinkle top lightly with remaining coconut shreds.
• Freezing for an hour or so helps with the slicing, or you can slice & eat right away or refrigerate. This pie is definitely best the first day :-).

VIVIAN'S FROZEN PEACHES

Steps:

• Mix together sugar and fruit fresh in a small bowl.
• Do not put peaches in hot water to peel, there is no need to.
• Peel and slice peaches into a larger bowl.
• Pour sugar mixture over the peaches.
• Gently mix with the peaches.
• Put peaches into freezer bags or containers.
• Mark with name, date, and amount if desired.
• Seal and freeze.
• Only make small amounts at a time to keep fruit from turning brown.
• For Pie and other desserts: drain juice if needed and add the rest of your favorite ingredients.
• I have not tried them in other desserts, they just don't make it that far!
• The get ate before that!

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!