Month: November 2013

Word of the Day Wednesday – Thank You!

Amy Bryan Leave a comment

In the spirit of Thanksgiving being right around the corner, here’s how to say “Thank You!” in the languages of our EF Foundation exchange students!

thank you note for every language

thank you note (Photo credit: woodleywonderworks)

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Tasty Tuesday: Pumpkin Pie

Amy Bryan Leave a comment
Pumpkin pie with whipped cream topping.

Pumpkin pie with whipped cream topping. (Photo credit: Wikipedia)

One of the most well known dishes at American Thanksgiving celebrations is pumpkin pie.  This is usually something new, fun and delicious for exchange students to try at the holidays with their host families.

Here’s a recipe you could try at home for your holiday meal.  Enjoy!

 

Easy Pumpkin Pie Recipe

 

Difficulty: Easy | Total Time: 1 hr 30 mins, plus cooling time | Makes: 1 (9-1/2-inch) deep-dish pie, or 8 to 10 servings

You don’t need to buy a prepared crust or filling to make a quick, easy pumpkin pie. This basic recipe starts with a simple press-in crust, so there’s no need for a rolling pin. The filling is made with canned pumpkin purée, spices, eggs, and condensed milk so it only takes a few minutes to mix together. And after an hour in the oven, you’ll have a proper pumpkin pie to end Thanksgiving dinner.

Game plan: This pie can be made and refrigerated up to 1 day in advance. Let it come to room temperature before serving.

INGREDIENTS

For the crust:

  • 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
  • 1 tablespoon vegetable oil
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 1/3 cups all-purpose flour, plus more as needed

For the pie:

  • 1 (15-ounce) can pumpkin purée (not pie mix)
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/8 teaspoon ground cloves
  • Whipped cream, for serving (optional)
INSTRUCTIONS

For the crust:

  1. Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
  2. Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

For the pie:

  1. Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
  2. Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
  3. Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Remove from the oven to a wire rack and let cool completely before serving. Top slices of the pie with whipped cream, if desired.
Copyright ©2012 CBS Interactive. All Rights Reserved

 

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Multicultural Monday: Loi Krathong Festival

Amy Bryan Leave a comment
English: Celebrating Loy Krathong in Lumpini P...

English: Celebrating Loy Krathong in Lumpini Park, Bangkok, Thailand (Photo credit: Wikipedia)

Loy Krathong

Loy Krathong (Photo credit: MY-XpaT)

Recently, we received pictures from our exchange student‘s family in Thailand celebrating Loi Krathong.

This is the “festival of lights” and is one of the most popular festivals in the country.  Some people believe there are a few different origins for the celebration, but it is always held “on the full moon night of the twelfth lunar month, the tide in the rivers is highest and the moon at its brightest,” usually in November.

You can read all about the Thai festival of Loi Krathong here.

 
 

Create your own Loi Krathong lantern!

To build your own Loy Krathong lantern, follow these steps:

Supplies:

1 piece of 18-inch x 6-inch tissue or rice paper
2 18-inch x 1-inch strips of cardboard
1 piece of string, about 12 inches long
1 wooden craft stick, about 12 inches long
Glue
Stapler
Glitter and cutouts for decoration

Instructions:

1. Decorate one 18 x 6 piece of tissue or rice paper with glitter, cutouts, drawings or Bible verses of your choice.
2. Glue the two strips of cardboard to the tissue paper – one at the bottom and one at the top.
3. Form the tissue paper into a cylinder and staple along the seam.
4. Tie the string to the wooden stick, leaving about 6 inches of string on either side.
5. Staple both ends of the string to opposite ends of the top of the cylinder.
6. Hang and enjoy!
 
 

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Tasty Tuesday: Caramel Apples

Amy Bryan Leave a comment

A traditional American fall treat is candy or caramel apples.  Apples are fresh and in season this time of year in much of the country, so what better time to make them!  Here’s an easy recipe for them from The Pioneer Woman.

Salted (and Other) Caramel Apples

Added by Ree on October 24, 2011 in Candy, Desserts

Prep Time 30 Minutes
Cook Time 20 Minutes		 Servings 8 Difficulty Easy

Ingredients

  • 8 whole Apples (more, If Apples Are Small)
  • 4 packages (11-ounce Each) Caramel Melts
  • 2 Tablespoons Heavy Cream (a Little More Is Fine)
  • 1 teaspoon Vanilla
  • Dash Of Salt
  • Toppings: Mini M&Ms, Crushed Pretzels, Kosher Salt, Chocolate Chips, Coconut, Crushed Pecans, Crushed Saltines, Etc.
  • Chopsticks

Preparation Instructions

Melt caramel with cream in a double boiler or glass bowl set over a pot of simmering water. Add vanilla and salt and stir until smooth.

Stick one chopstick in the bottom of each apple. One at a time, dip the apple in the caramel, coating it all the way to the base of the stick. Allow excess to drip back into the pan for a couple of seconds, then carefully roll the apple in whatever topping you’d like. (There’s a small window of opportunity for the toppings to easily stick!)

Repeat with all the apples, refrigerating apples as soon as they’re coated. Once cool, wrap apples with cellophane or plastic wrap.

A photograph of a peanut and caramel coated Ca...

A photograph of a peanut and caramel coated Caramel apple.  (Photo credit: Wikipedia)

 

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Celebrating International Education Week 2013!

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iew2013_1

International Education Week is being celebrated this year from November 11 through the 22nd.  According to the US Department of State, International Education Week is “a joint initiative of the U.S. Department of State and U.S. Department of Education that provides an opportunity to celebrate the benefits of international education and exchange worldwide. This annual initiative aims to promote international understanding and build support for international educational exchange by encouraging the development of programs that prepare Americans to live and work in a global environment and attract future leaders from abroad to study in the United States.”

As a State-Department sponsored foreign exchange organization, EF Foundation for Foreign Study helps brings over 2,000 students a year to the United States from all over the world.  We are the leader in high school exchange and international education.  This is a great time to think about bringing a student into your family and bringing this initiative to your home and community!

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