Presbyterian Villages of Michigan Foundation
GIVING
matters
A newsletter for donors and friends of Presbyterian Villages of Michigan Foundation
A GIFT FOR
YOU !
HOLIDAY COOKBOOK WITH SPECIAL RECIPES FROM PVM RESIDENTS
BECAUSE OF YOUR DONATION HO ED LIDA IT Y 20 ION 23
Harriett is Spreading Good Will & Joy Year-Round!
CHRISTMAS SPIRIT YEAR-ROUND
Your donation provided Harriett with an affordable new home and enriched the Village with her amazing cooking talents!
Harriett’s kindness has helped strengthen the community. Other residents help her to set up and serve the meals. This includes bringing the home cooked meal to some residents in their apartments who are unable to leave their rooms. What a gift it is to still be included!
T
he Holiday Meal, is there anything better?! Having
a meal with your family or friends is such a key part of what makes this time of year so extra special. You will be filled to the brim with holiday cheer after reading the story of Harriett Whiting and her comeback from a devastating fire where she lost everything to finding joy again. Single-handedly she is bringing the Christmas spirit to each resident at The Village of University Meadows 365 days a year.
University Meadows is home to low-income older adults and is a collaboration with Develop Detroit. Several of the residents have limited or no families. The holidays for them can be very, VERY lonely. Monthly meals, especially those over the holidays, have bonded the residents together.
Thank you Harriett for sharing your life’s story. It’s a Christmas present for all of us to unwrap!
Harriett learned to cook in the tiny, one stop light town of Hayneville, Alabama. She left her home in 1985 to move to Detroit. “I needed to leave. I was in a troubled relationship and had an 18 month old daughter to care for. I had family in Detroit, so off I went,” says Harriett lifting her hands in the air.
Harriett Whiting is a wonderful and caring resident at University Meadows in Detroit. She is carving out her legacy one turkey drum stick at a time. Because of your donation, each month Harriett is able to purchase food and cook for the entire Village - yes, all 55 residents! These are not small meals either. Her Thanksgiving celebration included 3 large turkeys with all the trimmings. Harriett cooks all of this in her 750 sq. ft. apartment, too!
With the help of family, she raised her daughter in Michigan. She worked as a security guard at a church to make ends meet. During that time she moved 4 times, living in different apartments.
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HOLIDAY 2023
pvmf.org
CHRISTMAS SPIRIT YEAR-ROUND
WITH YOUR DONATION, HARRIETT PURCHASES FOOD TO CREATE A MEAL IN HER 750 SQUARE FOOT APARTMENT FOR ALL 55 RESIDENTS AT UNVIERSITY MEADOWS.
UNIVERSITY MEADOWS RESIDENTS ENJOYING HARRIETT’S JOYFUL HOLIDAY MEAL, MADE POSSIBLE BY YOUR GENEROSITY! CHEERS TO NEW BEGINNINGS!
In 2020, her life was turned upside down. An electrical fire in her bathroom destroyed her entire apartment along with all her belongings. “Family photos, heirlooms, all my clothes were gone. I was in shock. I had nothing. What was I to do?”
Your donation changed Harriett’s life by helping to provide a new home she can afford. It also enhanced the lives of every resident when Harriett and her cooking talents arrived! Thank you! As each of us sit down for a Holiday meal, tip your glass to Harriett, but also to yourself for making this story have a happy ending! The next Harriett is out there, and thanks to you PVM will be ready with welcoming arms! Thank you for making great things happen at PVM!
“Each night I would wake up crying and wondering where I would go. I was really depressed. Would I be homeless?” At this time, Harriett was living day-to-day in a hotel. Time and money were running out.
Merry Christmas and Happy New Year!
Your donations came to the rescue! During this same time period, with the help of generous donations to the PVM Foundation, The Village of University Meadows was completely renovated. Typically long waiting lists are the norm for subsidized housing - up to 3 years. Harriett’s timing was perfect! “There were no good options for me. Thank goodness there was room at University Meadows. I was one step from being homeless.”
To make a donation, visit pvmf.org or use the reply envelope enclosed with this newsletter.
HARRIETT ENJOYING THE HOLIDAY MEAL WITH UNIVERSITY MEADOWS ADMINISTRATOR, YOLANDA COLEMAN.
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Your GIVING matters
HOLIDAY 2023
MUSIC FILLS THE AIR
YOUR DONATION IN ACTION MUSIC FILLS THE AIR AT THE HOLIDAYS AND YEAR ROUND AT THE VILLAGE OF EAST HARBOR Over 13 years ago, the beautiful Kleemann Chapel was built on the Village of East Harbor’s campus in Chesterfield, MI. To make this a reality, $1.6M was raised by kind PVM Foundation donors. Since then, the Chapel has hosted weddings, choir concerts, memorial services, joyful Christmas Eve services, and much, much more. It serves as the main gathering spot for the Village. Beautiful music often fills the inside of the Kleemann Chapel. Now lovely sounds of hourly chimes and seasonal music ring throughout the campus and the neighborhood from the steeple high atop the Chapel. Chaplain, Laura Stone is so excited for Christmas at The Village of East Harbor.
This was all made possible because of a caring donation to the PVM Foundation. With that generous donation, East Harbor was able to purchase a state of the art sound system that can be played outdoors.
Executive Director, David Miller has heard from many excited residents who have said, “It gives you a small town feel to hear the chimes.” And “It brings back memories of my childhood to hear the Christmas music.” Music can be played throughout the year to celebrate holidays and other special occasions. “Having Christmas music playing brings so much joy to the residents. East Harbor now has a caroling party each year,” says Chaplain Laura Stone. Christmas is a special time of year. The wonderful music plays a major part of it. Thank you for making the Holiday Season so memorable at The Village of East Harbor.
Executive Director, David Miller is jumping for joy over holiday music playing throughout The Village of East Harbor’s Campus
Joy to the world! 4
Your GIVING matters
HOLIDAY 2023
pvmf.org
A YEAR OF DIFFERENCE
DON’T FORGET AN OLDER ADULT THIS HOLIDAY SEASON. Emergencies are not planned. Every day, vulnerable older adults are just one emergency away from being forced to choose between overcoming a crisis or paying for food and heat. This is a choice no one should have to make. Luckily, you can help! When you give today, your donation will provide urgent assistance to an older adult facing an emergency. Imagine the peace of mind knowing that if an unexpected event occurs, you have a safety net to fall back on. James, a retired Veteran, experienced excruciating pain in his side and was rushed to the hospital for emergency surgery to remove his appendix. After a successful surgery, James’s fear for his health was quickly replaced by a new fear. How will he pay for his medical bills? Even as a Veteran with VA benefits and Medicare, James faces an out-of-pocket expense of over $1,400, leaving him wondering how he will afford his next meal. James is not alone, and countless older adults face a similar burden each and every day. In 2023, 100 older adults received emergency support from the generosity of donors like you. Unfortunately, the funds ran out at the end of August. But, the emergencies did not stop. By donating today, you can ensure that an older adult in desperate need of support is not turned away. As you gather around your Thanksgiving table and reflect on your blessings and joys of the year, don’t forget an older adult this holiday season.
✁ MAKE A DIFFERENCE, ONE OLDER ADULT AT A TIME. To donate: Visit PVMF.org or use the reply envelope enclosed with this newsletter. You can also call the Foundation at 248.281.2040.
YES!
I want to make a difference for an older adult, and support the Resident Emergency Help Fund! _____________________________________________ ❍ Here is my gift of: $_________________________
NAME COMPANY NAME
STREET ADDRESS
CITY
STATE
ZIP
TELEPHONE
E-MAIL ADDRESS
Thank you!
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Your GIVING matters
HOLIDAY 2023
A LEGACY IS A BEAUTIFUL GIFT
MY FIRST 18 MONTHS…
LEGACY REFLECTIONS
Celebrating with my PVM Legacy Society friends. I’d love to include you in the photos next year.
Hello Everyone, I hope you’re doing well. Here we are celebrating another holiday issue of Your Giving Matters (YGM). It seems just like yesterday that I was introducing myself to you and sharing the impact and importance of legacy giving. As I reflect on my last 18 months with PVM, I would like to say thank you. I have met some of the most wonderful people, and I am truly inspired by your passion and commitment to older adults today and tomorrow. Here are just a few pictures of legacy friends I’ve met along the way. You can read about their stories in past issues of YGM.
JOAN GEERING
I am thrilled to share that in 2023 we have received 8 new legacy commitments. Donors have made commitments through their Wills, Individual Retirement Accounts, and Life Insurance policies. Each person is creating his/her legacy today, so an older adult tomorrow has a safe, secure, and dignified place to call home. What a beautiful gift.
JOSEPHINE REDD
To view a list of all legacy donors, visit pvmf.org/giving/legacy-giving/members/ If you have questions about how you can support an older adult tomorrow, please give me a call – 947.247.0995. I’d love to connect with you.
Wishing you a wonderful holiday season,
JANET LICKMAN
Devon Meier, Director of Donor Engagement P.S. Did you know? Anyone can make a legacy gift. There is no required amount to make a legacy gift. We have been blessed with gifts of all different sizes. Every dollar makes a difference for the future.
6 Your GIVING matters
HOLIDAY 2023
JOHN DENLER
pvmf.org
PVM’S VETERANS PREFERENCE
Did you know?… PVM HAS A VETERANS PREFERENCE PROGRAM Nov. 11th was Veterans Day - a day to remember and thank all Veterans for their service to our Country. One day is just not enough. With 13 million Veterans 55 or older*, PVM developed a program to put Veterans first. No wait lists, no uncertainty, all Vets jump to the front of the line if they’re looking for housing. A simple act of gratitude.
PAUL J. MILLER, CFRE PRESIDENT, PVM FOUNDATION
A previous cover story article focused on Helen Crocker a 73 year old that lived in her car for several months, waiting for housing she could truly afford. Her deceased husband was a Veteran. Because of his service, Helen now lives at The Village of Warren Glenn and is enjoying the Christmas season with all her new friends. Thankfully she isn’t living day-to-day in her car outside of a grocery store anymore. Your thoughtful donation has given so many of our very worthy Veterans a place to call home. Thank you! Have a joyous Holiday season! Thank you for caring for an older adult in need! Merry Christmas to you, the kind and thoughtful donor,
Paul J. Miller, CFRE President, PVM Foundation
HELEN LIVED IN HER CAR FOR SEVERAL MONTHS. PVM’S VETERANS’ PREFERENCE OFFERED HER A NEW PLACE TO CALL HOME AT THE VILLAGE OF WARREN GLENN.
GIVING matters
A publication of the Presbyterian Villages of Michigan Foundation. For more information, questions or story ideas, please contact Paul Miller, at 248-281-2045 or email pmiller@pvm.org.
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Your GIVING matters
HOLIDAY 2023
love
DONOR NOTES JOSEPH MOORE, RESIDENT AT THE VILLAGE OF BETHANY MANOR IN DETROIT
THANK YOU! Your donation helped Joseph with car repairs so he could remain independent.
NON-PROFIT ORGANIZATION US POSTAGE PAID SOUTHFIELD, MI PERMIT #585
25200 Telegraph Road, Suite 400 Southfield, Michigan 48033-7496
Wishing you a Merry Christmas and a Happy New Year! Merry Christmas & Happy New Year!
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matters
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Cherished Holiday Recipes from our kitchens to yours... Close your eyes and think back to some of your favorite holiday memories. Chances are they involve delicious tastes and aromas coming from the kitchen. PVM residents wanted to give you a gift this year by sharing some of their best holiday recipes to add to your holiday menu.
Easy Tortilla Chicken Sandwiches Nahlah Salim at The Village of Warren Glenn
1 onion sliced thin 2 poached chicken breasts, shredded.
Tortilla bread Salt, pepper and Sumac Olive Oil
Instructions: Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to taste. Add the shredded chicken to onion mixture. Stir the mixture for 10 minutes. Place the onion and chicken mixture in the tortilla bread and roll up. Arrange tortillas in oven for 15 minutes and serve. How to poach chicken: Use 2 chicken breasts that are boned and skinned. Place breasts in boiling water, cover, then immediately take it off the stove. Leave for 20 minutes (up to 1 hour ok). Then remove the chicken and slice/dice/shred. Prepared to be BLOWN AWAY by how juicy the chicken breast is!
Ham & Scalloped Potatoes Joyce Greenier, The Village of Hillside
6-8 slices of Ham 8-10 medium potatoes, peeled and thinly sliced 2 onions 1 Cup grated cheddar cheese 1-10g can of cream of mushroom soup
Instructions: Put half of ham, potatoes, onion in crock pot. Sprinkle with salt and pepper. Repeat. Put soup on top.
Chicken Salad
Joyce Greenier, The Village of Hillside
6 Cups cooked chicken or turkey 1 package of cooked wild rice 4 chopped green onions (optional) Red seedless grapes, cut in half Salt, pepper to taste 1 jar major gray chutney
Instructions: Add a little mayo or poppy seed dressing to hold together
Green Bean Christmas Salad Ernestine Pete, The Village of Redford
2 cans of cut Green Beans 2 small jars of Pimentos 1 medium Red Onion
2 scallion stems ½ Cup of Dark Brown Sugar 1-16 oz bottle of Wishbone Italian Dressing
Instructions: Drain the fluid off the green beans and the pimentos. Slice onion into small pieces or chop. Mix all ingredients together, stir and cover. Refrigerate and stir every six hours. The salad should be made at least two days ahead. The longer it marinates, the better it tastes. This recipe will serve eight. Double the recipe if you need more.
Maple Roasted Butternut Squash and Baby Carrots Tamela Waymer, The Village of Redford
3 Cups butternut squash peeled, seeded and cubed 2 Cups baby carrots 2 Tbsp extra virgin olive oil 2 Tbsp maple syrup
¼ tsp. salt ¼ tsp. cinnamon Pinch of cayenne pepper (optional) 1-13x9x2 pan, aluminum foil
Instructions: Preheat oven to 425 degrees. Rinse squash and carrots. Place squash and carrots in bowl. Combine olive oil, maple syrup, salt and cinnamon and pour mixture over squash and carrots. Stir veggies until well coated with olive oil and maple syrup. Line baking sheet or pan with aluminum foil. Pour veggies into pan. Roast for 30 minutes until vegetables are fork tender all the way through. Pan can be placed under broiler for 1-2 minutes. Be careful, it will brown very fast.
Cabbage Stew
Family Famous Spaghetti
Al Weston, The Village of Holly Woodlands
Donna Metiva, The Village of Peace Manor
1 Can of spaghetti, large ¼ lbs. ground beef 1 onion, small 1 jar green olives, small
Handed dow f rom he n r grandm other!
Instructions: Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.
2 heads cabbage, quartered 2 packs smoked Polska kielbasa, cut into 2 pieces 4 small potatoes, cut into 3 pieces 1 large onion, cut into quarters 1 bunch carrots, cut into 2 pieces 1 large, bottle Ragu 1 large garlic clove, cut up if wanted Instructions: Cook at 275° until cabbage and potatoes are done. Make sure all items are covered. Add water if needed.
Favorite Potatoes
In memory of Ellie J., The Village of Hampton Meadows
8-10 medium potatoes 1 Cup sour cream 2 Tbsp butter
Salt, pepper, paprika 1-4oz cream cheese, softened ½ Cup milk
Instructions: Peel and boil potatoes. Mix sour cream with cream cheese until blended. Add hot potatoes one at a time. Beat until fluffy. If mixture seems to stiff, add milk. Season to taste. Spoon into 2 quart casserole; dot with butter and sprinkle with paprika. Bake uncovered at 325°F for 40 minutes. Can be made ahead of time and refrigerated. If so, bake at 325°F.
Collard Greens
Jewel Johnson Jones, Hartford Village
4 lbs. collard greens 2 smoked turkey butts 2 qt. water 1 or 2 garlic cloves
1 Tbsp sugar 1 tsp. pepper 2 Tbsp olive oil or butter 2 Tbsp Apple Cider Vinegar ½ tsp. seasoning salt
Instructions: Carefully clean the collards. Cut collards in 1 inch sections and repeat washing in cold water until clean. Boil the turkey butts in a large pot of water for about 45 minutes. Add the collard greens, remaining ingredients and bring to a boil. Reduce heat and cook until tender.
Habichuelas Guisadas (Puerto Rican beans)
Luz Maria Robinson, TheVillage of Our Saviour’s Manor
1 Tbsp oil 2 Tbsp sofrito, heaping 8 oz. tomato sauce 2 cans (15-16oz) beans, drained and rinse 1 ½ Cup water 1 pk Sazon with Coriander and Annatto (cilantro and achiote)
1 tsp. adobo ½ tsp garlic powder (or minced garlic to taste) ¼ tsp dried oregano Ground black pepper to taste 2 tsp Manzanilla or Spanish pimento-stuffed olives ½ lbs potatoes, peeled and diced into large chunks
Instructions: In a medium caldero (cast iron pot), saute sofrito in oil 2-3 minutes over medium heat. Add tomato sauce, beans, water, and sazon. Season with pepper, adobo, garlic powder (or minced), oregano, and stir. Taste and adjust spices according to your taste. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked thoroughly, about 30 minutes or so.
Chicken Yorkshire
Dawn White, The Village of Holly Woodlands
1 Chicken, cut-up ⅓ Cup flour ¼ tsp pepper 1 tsp paprika ½ Cup oleo, melted 1 Cup milk
½ Cup sour cream 1 Cup flour 1 tsp baking powder ¼ tsp poultry seasoning ½ tsp salt
Instructions: Put chicken in a bag with flour, salt, pepper, and paprika. Shake well. Put in 9x13 pan and pour oleo over the chicken. Bake at 400 degrees for 30 minutes. Remove from oven and pour off all but ½ cup of the drippings, return to oven. Beat eggs, milk, and sour cream together and add rest of the ingredigents, mix well. Pour over chicken and bake 30 minutes or until puffed and brown.
Sweet Potato Cheesecake Vincent Pearson, The Village of Oakland Woods
16 oz. cream cheese 2 large yams, cooked and mashed 1 Cup sugar ¾ tsp nutmeg ½ tsp all spice
½ Cup evaporated milk 3 eggs 4-5 Tbsp of butter 1 Cup fine graham cracker crumbs
Instructions: Combine graham cracker crumbs, 2 tablespoon sugar ¼ melted butter in a bowl and mix. Press crumb mixture in prepared pan, let bake 10 minutes. In a separate large bowl, beat cream cheese, yams until smooth. Add evaporated milk, sugar, nutmeg, all spice and eggs. Mix well. Pour over prepared crust and bake 1 hour at 350°. Let cool on wire rack. Place in refrigerator, serve cold or room temp.
Apple Crisp Sharon Obey, The Village of University Meadows
5 apples, medium ¼ Cup brown sugar, packed and divided ½ Cup whole wheat flour, divided ½ tsp ground cinnamon Nonstick cooking spray ½ stick butter, cold 1 ½ Cup quick oats ¼ tsp nutmeg
Instructions: Preheat oven to 350. Rinse and cut apples in to slices (do not peel). In a large bowl, combine apples, 1 Tbsp brown sugar, 1 Tbsp flour, cinnamon, and nutmeg. Mix well. Spray 9 in baking dish, pour apple mixture into baking dish and spread evenly. Dice butter into small cubes and combine remaining brown sugar, flour, and oats. Mix with hands until crumbly. Spread over apples, bake uncovered for 40 minutes. Let stand 15-20 minutes.
Banana Crumble
Sharon Obey, The Village of University Meadows
4 bananas, large 2 Cups berries, fresh 5 Tbsp flour, divided 1 Cup old fashioned oats ¼ Cup brown sugar, packed 1 tsp ground cinnamon 1 Pinch salt 4 Tbsp butter, cold ⅔ Cups Nonfat yogurt 1 Tbsp honey
Instructions: Preheat oven to 400. Peel and slice bananas in half, place flat side down in pan. Rinse berries and toss with 1 Tbsp flour, sprinkle berries over bananas. In a medium bowl, add 4 Tbsp of flour, oats, sugar, and spices. Stir to blend. Cut butter, add to bowl, and mix until crumbly. Spread crumbs over fruit. Bake 10-15 minutes or until crumble is golden. Serve with whipped cream.
For more holiday recipes, visit pvmf.org/cookbook
Rubarb Cobbler Cake Mary Covert, The Village of Westland
1 ½ Cup sugar 2 Cups biscuit mix 2 Tbsp flour ¾ Cup milk ½ tsp. pumpkin pie spice
1 Tbsp butter, melted 2 lbs rhubarb chopped (5 cups) 2 Tbsp sugar ¼ Cup orange juice ½ tsp orange rind, grated
Instructions: Combine first 5 ingrediets in saucepan. Heat to boiling, stiring
constantly. Simmer for 5 mins. Pour into 6 c. Baking dish. Combine biscuit mix and milk. Spoon over rhubarb, drizzle with melted butter. Sprinkle with sugar and orange rind. Bake 425 degrees 20 mins. Serve warm.
Potato Chip Cookie Helen Perkins, The Village of Lake Huron Woods
1 Cup butter 1 Cup brown Sugar 1 Cup white Sugar 1 tsp vanilla
2 eggs ½ tsp salt 2 tsp baking boda 2 Cups flour
3 Cups Potato Chips, slightly crushed 1 Cup nuts, chopped
Instructions: Mix together butter, brown sugar, and sugar. Add in vanilla and eggs. Mix well. Add in salt, baking soda, flour and mix. Mix in crushed potato chips and nuts. Drop rounded teaspoons of batter onto ungreased or paper lined cookie sheet. Bake 10 mins at 350 degrees. Makes 4 1/2 to 5 dozen cookies.
Sweet Rolls Alice Finley, The Village of Our Saviour’s Manor
3 Tbsp Butter Flavored Crisco, heaping 1 Cup water, hot ½ Cup water, warm 1 tsp salt
¾ Cup sugar 1 egg, jumbo 1 ½ pk rising yeast 1 stick melted butter
Instructions: Fill ½ measuring cup with warm water, add yeast on top and let it sit. In large mixing bowl, add hot water, sugar, salt, and Crisco and stir until dissolved. Beat egg until fluffy, add to mixture after it has cooled some. Add 3 cups flour to mixture. Stir until snappy texture. Place in well-greased 1 Gallon ice cream tub with lid and wait for it to rise to double volume. Place on flat surface, dump on 2 ½ cups flour. Roll until ½ inch thick and then cut into squares. Dip each piece into melted butter. Place on baking sheet and bake at 400 degrees. Bake until golden brown (approx. 12-15 minutes).
7up Cake
Dan Odom, The Village of St. Martha’s
5 eggs beat until foamy 3 sticks of soft butter 3 Cups of sugar
3 Cups of cake flour, sifted 1 Cup 7UP (pop) 1 tsp each of flavor: coconut, banana, lemon, vanilla
Instructions: Beat eggs in small separate bowl. Blend butter in mixing bowl by itself, then blend 3 cups of sugar in with the butter. Pour the foamy eggs in the mix, then beat. Mix in 3 cups of flour (sifted first). Add the 7UP a little at a time, then beat good. Last, put in the flavors, then beat again. Bake in preheated 375 degrees oven for one hour. Test it with a cake tester.
Hawaiian Wedding Cake Bernie Bennett, The Village of Peace Manor
2½ Cup flour 2 Cup sugar 2 tsp baking powder 2 eggs, beaten
1 Tbsp vanilla 1 Cup nuts, chopped 1 Can crushed pineapple
Instructions: Bake in a 9x13 greased pan for 35-40 minutes at 350°.
Peanut Butter Cheesecake Esther Emmanuel, The Village of Woodbridge
Filling 1 Cup heavy cream or cool whip I Cup peanut butter, creamy 8 oz. cream cheese, room temperature ¾ Cup powder sugar ½ tsp Vanilla
Crust 14 graham crackers, crumbled I stick unsalted butter 3 Tbsp sugar ¼ tsp Salt
Instructions: Combine peanut butter and cream cheese until smooth. Add powdered sugar and vanilla. Fold in whip cream. Mix well and smooth into pie crust. Freeze 2 hours. Top with whipped cream and chocolate chips.
Instructions: Combine graham crackers, butter, sugar, and salt. Press firmly into greased pan. Freeze until ready to use.
Caramel Puffed Corn Marilyn Amann, The Village of Westland
2 sticks real butter 1 Cup brown sugar ½ Cup light corn syrup
1 tsp baking soda 1 tsp vanilla 1-5.5 oz. bag Corn Puffs
Instructions: Preheat oven to 250°. Combine the butter, brown sugar and corn syrup in a sauce pan over medium heat. Bring to a boil and boil for two minutes while stirring constantly. Remove from heat and quickly add in baking soda and vanilla. Stir well. Coat corn puffs evenly with the caramel mixture. Stir thoroughly. Place coated puffs in a large greased (9x13) pan. Bake for 1 hour, stirring every 15 minutes. Lay out on wax paper to cool/dry. Enjoy when cooled.
Meringue-Topped Peach Bread Pudding Darlene A., The Village of Hampton Meadows
½ Cup packed brown sugar 1 Tbsp cornstarch ¼ tsp ground cinnamon ½ Cup water 4 Cups sliced peeled peaches 1 Tbsp butter
4 Eggs, separated ⅛ tsp salt ⅔ Cup sugar, divided 2 Cups milk 5 slices French bread, 1 inch thick
Instructions: In a large saucepan, combine the brown sugar, cornstarch and cinnamon. Stir in water until smooth, add peaches, cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer until thickened. Remove from heat, stir in lemon juice and butter. Set aside. In large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add salt and 1/3 cup sugar, beating until thick and lemon colored. Stir in milk. Dip bread into egg mixture, soak for 1 minute. Place slices in greased 11 x 7 inch baking dish. Spoon peach mixture evenly over bread layer. Pour remaining egg mixture over peaches. Bake at 350° for 25-30 minutes or until center is set. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 Tablespoon at a time on high speed until stiff peaks form. Spread over hot pudding, sealing edges to pan. Bake 10 to 15 minutes longer or until meringue is golden brown. Serve warm. Makes 8 servings
25200 Telegraph Road, Suite 400 Southfield, Michigan 48033-7496 (248) 281-2040 www.pvmfoundation.org