Judy's Brown Bag Apple Pie

Judy's Brown Bag Apple Pie
Ingredients:
  • 1 9-inch Pie Crust of choice; Unbaked, deep
  • 4 large Granny Smith Apples; peeled and sliced
  • 1/2 cup Sugar
  • 2 tablespoon Flour
  • 1/2 teaspoon Cinnamon
  • 1 tablespoons Lemon Juice 
  • 1/2 cup Sugar
  • 1/2 cup Flour
  • 1/2 cup Butter
Directions: (Preheat over to 375F)
Mix 1/2 cup sugar, 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1 tablespoon lemon juice in a large bowl. ( You can omit lemon juice if you think Granny Smiths are tart enough already.) Add apple slices and toss until coated. Place in pie shell. For topping cut 1/2 cup sugar and 1/2 cup flour into 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle over apples. Place pie in large brown paper bag. Fold ends over twice and fasten with staples. Place on cookie sheet. Bake at 375 for one hour.

Summertime Blueberry Coffee Cake Recipe

Summertime Blueberry Coffee Cake Recipe
Ingredients:
•      1 egg
•     1/2 cup milk
•     2 cups all-purpose flour
•     2 teaspoons baking powder
•     1/2 teaspoon salt
•     2 cups blueberries
•     1/2 cup brown sugar
•     3 tablespoons all-purpose flour
•     1 teaspoon ground cinnamon
•     1/2 cup chopped pecans
•     3 tablespoons butter

Directions:
Prep: 15 minutes
Cook: 45 minutes
Ready In: 1 hour
1.    Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch springform pan. Sift together the flour, baking powder and salt. Set aside.
2.    In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Mix in the flour mixture alternately with the milk, mix until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 tablespoons flour, cinnamon and chopped pecans. Cut in butter until crumbly. Sprinkle over the batter.
3.    Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.


 

Purposeful Shopping

Purposeful Shopping
Article written by: Kristina Byrd
What is better than a shopping spree? A guilt free shopping spree!
Each donation you make at Heaven’s Treasures Thrift and Value stores has a purpose. In addition to employing over 200 people and offering second-chance employment opportunities, Heaven’s Treasures supports local charities. Three of these charities are Chariots for Hope, Choice One, and Chosen300. When donations are dropped off at our stores, you are given the opportunity to support one of these ministries and get your tax receipt through these supported partners.
Chariots for Hope is a ministry in Kenya, Africa which “exists to honor God by loving, nurturing, and providing for vulnerable and orphaned children.” They currently run eight homes for children and babies in Kenya. With over 2.6 million orphaned or at-risk children in Kenya, your shopping experience can help in a very powerful way. You can visit their website at, www.chariotsforhope.org for more information about this Christ centered organization. Not every mission field needs to be overseas.
Your donations can also help support ChoiceOne ministries. ChoiceOne seeks to help women in crisis, and build relationships with them providing comprehensive assistance for health and choices in pregnancy and beyond. Their vision is to be the first choice for women who are not only facing unplanned pregnancies but also those who are vulnerable to sexual transmitted diseases. Their outreach extends to the Mercer, Burlington, Northeast Philadelphia, and Bucks County areas. To find out more about this loving, important mission, seek out www.choiceonesupport.org.
Donations can also support Chosen 300 Ministries. Chosen 300 serves the homeless here in our own city of Philadelphia. This ministry began with a husband and wife witnessing to and feeding one homeless man. Chosen 300 has been serving for 21 years. They distribute 150,000 meals each year in the Philadelphia region and more that 400,000 lbs of food in 8 countries. So many people of God from numerous backgrounds and denominations have joined this ministry that it now reaches not only Philadelphia and the surrounding region but also has both an international reach, and serves local prison ministries. If you want to learn more about Chosen 300, please check them out at, www.chosen300.org.
Heaven’s Treasures Thrift and Value Stores provides a unique way for you to support each of these ministries. Each donation you make helps Heaven’s Treasures support one of these ministries which is touching, healing, and changing the lives of others here and around the world while spreading the Gospel of Jesus Christ’s love in practical and meaningful way. Thank you from Heaven’s Treasures.

Springtime Lemon Meringue Recipe

Springtime Lemon Meringue Recipe
1 1/2 c. sugar
1/3 c. cornstarch
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1 1/2 c. cold water
4 Large eggs, separated
2 tbsp. butter
juice and zest of 2 lemons
Premade pie shell
1/4 tsp. cream of tartar
Directions
 
Preheat oven to 350º. In a saucepan over medium heat, combine 1 1/4 cups sugar, cornstarch, flour, and salt. Gradually stir in cold water until smooth. Cook, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly, then remove from heat. In a small bowl, beat egg yolks with a fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Bring to a boil and continue to cook, stirring constantly, until thick. Remove from heat. Stir in butter and lemon juice and zest. Pour filling into baked pie shell. Make meringue: In a large bowl, beat egg whites and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar by the tablespoon until stiff peaks form. Spoon meringue onto hot filling and spread to edge of crust and seal well. Bake until meringue is golden brown, 12 minutes. Cool completely, about 1 hour, then refrigerate until filling is set, 3 hours.

Find a variety of great serving dishes at our Stores.                                                                                             
 
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NEWS & UPDATES

PEEPS SPRING TIME CUPCAKES

By Angelica Koffel

Ingredients:
1 box yellow cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 Cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles
1 Container Rich & Creamy frosting (any flavor)
Green food color
Green colored decorating sugar
PEEPS Brand marshmallow chicks

Steps:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
3. Using Spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
4. Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Find a variety of Great festive and everyday Drink-ware, Serving Dishes and Glassware in the Bric-A-Brac Departments at our Stores!!

LEMON RASPBERRY CAKE RECIPE

Lemon Raspberry Cake
This yummy recipe only takes 60 minutes to make! Great for a family treat or flavorful picnic dessert.

Ingredients
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 1/4 light brown packed sugar
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 4 large eggs
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1/2 cup full-fat sour cream
• 1/2 cup fresh squeezed lemon juice
• 2 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
• 2 tablespoons all-purpose flour
• Lemon Cream Cheese Frosting:
• 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
• 10 tablespoons softened unsalted butter
• 4 cups confectioners’ sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 2 tablespoons sour cream
• Garnish:
• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

Instructions
1. Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. Set pans aside.

2. In a large bowl using a handheld electric mixer, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.

3. In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.

4. In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined.

5. Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean.

6. Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.

7. While the cakes cool, you can make the frosting.

8. For the Lemon Cream Cheese Frosting:

9. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners’ sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.

10. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the raspberry preserves. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. Enjoy! Find an assortment of great serving dishes at Our Stores!

CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

By Angelica Koffel

This yummy Valentine’s Day treat will create a crowd. These delicious cupcakes can be made straight from your kitchen at home.

Ingredients:
2 oz unsweetened chocolate , chopped
3/4 cup + 2 Tbsp (124g) all-purpose flour
1/4 cup + 2 Tbsp (38g) unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 cup (220g) granulated sugar
1/4 cup (56g) unsalted butter, softened
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1/2 cup (124g) sour cream
1/2 cup boiling water
Raspberry Buttercream Frosting
12 or 24 raspberries (12 if you only want to add to tops, 24 if you want one underneath frosting too)

Instructions
Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on low power and stir around in 20 second intervals. In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.

In a large mixing bowl using an electric hand mixer mix together sugar and butter until combined, mix in egg, egg yolk and vanilla extract. Mix in melted chocolate then mix in sour cream. Add half of the flour mixture and mix on low speed until combined then add remaining half and mix until combined and gradually add the boiling water. Once water has all been mixed in mix batter on medium-low speed for 1 minute.

Bake in preheated oven until set and toothpick inserted into center comes out clean, about 17 – 20 minutes.

Raspberry Buttercream Frosting:
1 (heaping) cup fresh raspberries
1/2 cup unsalted butter, room temperature
1/4 cup salted butter, room temperature
2 3/4 – 3 cups powdered sugar
1/2 tsp vanilla extract
Handful of fresh raspberries

For the frosting:
Puree raspberries in a food processor until well pureed then force through a fine mesh strainer into a bowl to remove seeds. Heat mixture in a saucepan set over medium-low heat until reduced by half. Cool completely (speed chill in freezer).

In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Mix in 1 cup powdered sugar then mix in reduced raspberry puree and vanilla. Add remaining powdered sugar and mix until light and fluffy (if an even stronger raspberry flavor is desired you can add in 1/4 tsp raspberry extract, or to taste).

EARN EXTRA CASH THRIFTING

By Angelica Koffel

Article Written by: Kristina Byrd

Earn Extra Cash Thrifting
We all know the saying, “One man’s trash is another man’s treasure.” What you donate from your closet or garage is readily picked up by someone else at a thrift store, flea market, or yard sale. We all love finding the perfect treasure at a great bargain price. Thrift stores such as Heaven’s Treasures benefit the community in many ways such as giving customers in community an affordable shopping experience while helping charities and organizations in the area, creating jobs, second chance employment, and reducing waste in our landfills. What you might now know is that thrift stores can also be great for helping you to make extra income. In fact, you can actually earn big from second-hand purchases if you do some research, and reselling from thrift stores is a great way to earn extra cash from home. One example of a young woman’s success in doing this is the story of Alexandra Marquez, who earns over $5,000 monthly from purchasing and reselling thrift store treasures. You can find her story
 here.

Bargain hunting makes thrifting fun! Whether you are shopping for yourself, or looking to resell. At Heaven’s Treasures you can find Hidden Treasures on a daily basis, especially as our prices continue to lower! Trending apps, such as Depop, Poshmark, ThredUp, Facebook Marketplace, Mercari are great for turning over profit on the great thrift store bargains you find.

WINTER SOUP RECIPE

By Angelica Koffel

Recipe by Kristina Byrd
This soup is simple, elegant, and filling. It’s perfect on a tight budget or can be elevated to a more
formal affair.
3 Tbsp Olive Oil
2 tsp minced garlic
1 lb loose, sweet Italian sausage
1/2 small onion, minced or a few chopped green onion bulbs
1 head of Escarole, loosely chopped
1 can of small white or cannellini beans, rinsed and drained
3 cups chicken broth
Fresh grated parmesan cheese
1 Fennel bulb, thinly sliced (optional)

Saute onion and garlic in olive oil in a large saucepan until onion is just translucent. Add the sausage
and cook on med heat until no longer pink. Break the sausage up into small chunks (not crumbles) as
it’s cooking. Add the chicken broth and beans, bringing to a boil. Cook 5 min. Add escarole, cooking
until it wilts. Remove from heat and serve, topping each individual serving with grated parmesan.
For a more formal soup, add the sliced fennel bulb with the sausage.

SPICED HOLIDAY CIDER

By Angelica Koffel

Spiced Holiday Cider, Written by: Kristina Byrd
This recipe is simple and so, so good. While the temperatures outside can’t seem to make up their
mind, this recipe is perfect for both a hot or cool drink. Either way, it’s going to leave your home
smelling delicious!

Spiced Apple Cider
(courtesy of Nancy Fuller, Farmhouse Rules)
1 gallon of apple cider
1/4 C brown Sugar
1 tsp. Allspice
Pinch of Nutmeg
1 orange
Whole cloves (about 2tsp)
1 cinnamon stick per serving for garnish
Over medium heat, bring cider, brown sugar, allspice and nutmeg to a slow boil until sugar is
dissolved. Stud the organge all over with the cloves. Reduce heat to simmer and add the orange. Cover and simmer an additional 20 min. Serve with a cinnamon stick in each mug…

Enjoy the bounty and flavor of fall. Enjoy the company of friends and family and the delicious
welcoming aroma of simmering spiced cider.

HEAVEN’S TREASURES NOV. 11 GRAND OPENINGS IN MONTGOMERY COUNTY FEATURE CASH PRIZES, SHOPPING SPREES

By Angelica Koffel

NORRISTOWN >> Heaven’s Treasures Thrift & Value Stores founder and CEO James Jones is hoping most folks agree that the chain’s grand opening on Nov. 11 will be a bit more “heavenly” than most.

The event, featuring cash and shopping spree prizes and a $2,000 vacation getaway, will be celebrated at three locations, in Norristown, Montgomeryville and Feasterville, and comes five months after Heaven’s Treasures took over the regional nonprofit thrift store chain Impact Thrift Stores Inc.

“A delay in the construction of our signs took a month longer than anticipated,” Jones noted. “We have completed the transition of branding and signage at our three stores. Now that all of our store signs have been constructed, we want to invite (everyone) in for this grand opening event.”

Registration for the vacation getaway requires visiting locations at Norristown Centre, 1700 Markley St., Norristown; 979 Bethlehem Pike, Montgomeryville; or 91 E. Street Road, Feasterville, to fill out a form. One entry per day will be accepted up until 5 p.m. on Nov. 11, with doors opening at 9 a.m.

The first 25 customers at each store will receive $25 store credit to be used the day of the grand opening.
“With the transition of branding and signage, we are excited to introduce customers to brand new products — furniture, sleepwear, bedding, shoes, sneakers, women’s fall boots, brand new toys for the holidays, and more,” Jones said.

“The ‘Value’ part in our name is that we are able to bring in brand new items at significant discounts. Excellent value items can be found for anyone in need of everyday items, birthday presents, and holiday gifts. We’re still carrying gently-used items which offer unique buying opportunities for finding vintage and collectable items which cannot be found during your average retail shopping experience.”

When, as the former CFO of Impact Thrift, Jones decided to take direction of the struggling chain by re-branding and overhauling the business model, it roughly amounted to an in-house arrangement, he said.

“I felt the need to go out on my own, and I did. Impact had been struggling financially and really had no ability to support any nonprofits for some time with the kinds of checks they had been accustomed to,” he allowed. “As time went on it became very apparent to Impact they were not going to be able to be sustainable, and that’s when I came in. I have a background in the corporate world, and my heart is in nonprofits, but you have to run things like a business. There were 200 jobs at stake and it was very probable that the outcome wasn’t going to be good. I sat with the board and we worked out a deal. Now we’re going to be running it like a business but with a heart for the community. That’s important to me.”
Retaining every Impact employee, like Myra Taylor, a supervisor at the Norristown location, for the new venture made the transition more pleasant for all concerned, said Jones.

“We are very thankful that we were able to keep 200 people employed by continuing to run the warehouse donation processing center in Montgomeryville and the three thrift stores in Norristown, Feasterville and Montgomeryville, in addition to our two stores located in Bristol and Hatboro,” he added. “I kept everybody employed and that was very important to me because a lot of times when people acquire a business they come in and say half to the left, half to the right. I tried to make it as easy on everyone as possible.”

As the executive with financial savvy, Jones was in a better position than anyone else to realize that the only way to salvage Impact was to transform it from a nonprofit to a uniquely modeled for-profit company that supports nonprofits.

“The one thing that a nonprofit can’t do is buy (new) material and re-sell it,” Jones said. “As a for-profit I can get things at significant discount and pass the savings on to the customer. We want to give value to our customers and the value part is that we buy new merchandise that’s been severely discounted and we will be giving large discounts to everything from couches to clothes to you name it.”

As the youngest of seven children, Jones said he grew up with an awareness of the value that thrift stores offer to those who don’t have a ton of money to shop at regular retail stores.

“My dad worked three jobs and kept a roof over our head and clothes on our backs, so we were very familiar with what that struggle is for a lot of people,” he said. “And so we’re really looking forward to engaging the Montgomery and Lower Bucks County communities. It’s a benefit when you can reach 30,000 people in an area.”

At the close of the acquisition, Heaven’s Treasures also made a one-time gift of $25,000 to all of the charities that had recently been supported by Impact Thrift Stores, and announced relationships with several new charities, including Chariots for Hope, Chosen 300 Ministries and Choice One.

“These will be partnerships that will allow our customers to directly support one or more of these charities and receive a tax exempt receipt for their donations,” Jones noted. “These donated items will directly support each specific nonprofit as Heaven’s Treasures Thrift has an agreement with them for the collection of these items. It’s a win-win, as the donor still has a way to recycle unwanted, “gently used” items and get a tax receipt which bears a 501(c)(3) status of their choice from these three partners. Secondly, the charity will financially benefit from these donations that are made on their behalf. We ask the donors, do you want to support orphanages in Kenya, homelessness in Philadelphia, or teen pregnancy in Bristol? We have an agreement with those charities where we pay them a certain amount per pound and they get the cash for that, and the customer gets the tax receipt. These agreements have been blessed by Harrisburg. As time goes on,” he added, “I will be supportive of other charities and creating other types of partnerships.”

Chariots for Hope, Choice One and Chosen 300, will be set up the day of the event at each store and will receive 10% of all sales that day.

Besides supporting charities and offering quality goods at affordable prices, Heaven’s Treasure’s core mission includes hiring “second chance” employees, Jones noted.

“Second chance means those coming out of addictions and, for the most part, incarceration or some issue with the law,” Jones said.
“It’s important to me that we’re not only offering good affordable merchandise, but it’s important that we have good people working for us, who are getting chances to grow in their careers,” he added.

For more information, visit HeavensTreasuresThrift.com
Heaven’s Treasures Thrift and Value Store is open Monday through Saturday, 9 a.m. to 8 p.m.


Credit Times Herald Article Featuring Heaven’s Treasures: http://www.timesherald.com/article/JR/20171106/BUSINESS/171109863#.WgG0DWuCKO0.email: http://www.timesherald.com/article/JR/20171106/BUSINESS/171109863#.WgG0DWuCKO0.email

PUMPKIN CUPCAKES

By Angelica Koffel

If you are looking for the perfect dessert to make for a gathering, or after school snack, try out this delicious and adorable pumpkin cupcake recipe. It is a fall treat must-have!

3⁄4cup vegetable oil
4large eggs
2cups sugar
1(15 ounce) canned pumpkin puree
1 teaspoon vanilla
2cups all-purpose flour
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1teaspoon cinnamon
Icing:
1⁄2cup butter, softened (no substitutes)
1(8 ounce) package cream cheese, softened
2teaspoons vanilla
2tablespoons whipping cream, un-whipped
3 1⁄2cups sifted confe
ctioners’ sugar
Pumpkin Candy Corn Set oven to 350 degrees F. In a large mixing bowl blend together the oil with eggs, sugar, pumpkin puree and vanilla. In another bowl combine the flour with the next 4 ingredients; add to the pumpkin mixture and beat until well combined. Bake for about 18-22 minutes or until cupcakes test done. For the frosting; in a bowl mix the cream cheese with butter, vanilla and cream until fluffy. Then add in confectioners’ sugar gradually. Ice and add Candy Corn.