A new era for apple pie at our house?

Right now I have a frozen Marie Callender Lattice crust apple pie in the oven.  I've got to admit it sure smells yummy.  I've been famous for my pies for years, but no longer bake.  As far as I'm concerned, it's all in the crust.  No crust, no pie.  So we'll see how Marie can do.

Here's what one reviewer wrote.  She's so ecstatic, I suspect a put up.

This Pie, called The Lattice Apple Pie is upon first steaming spoonful; your ticket to paradise lost. Where memories began. Your first smells. My Mom makes a mean Apple Pie! But when Marie Callendar's came around. Even she knew that there was a New Chef in Town! Back to the Pie. The apples used are sweet Fuji apples, with mind you, imported cinnamon and Sugar! My kind of Pie!, But the Pies de Resistance, is: The Crust. They could have just covered it, but they really went all out and LATTICED It! And it takes extra time and effort to do that. Just like Mom and Grandma and Great Grandma all did it! Which to me, hearkens back to an simpler time, listening to the radio tell stories. And the smell wafting up from the freshly baked pie is pure heaven like waking up to Christmas and your first snow and everything cozy and good and wholesome, all wrapped up in Marie Callendar's Wonderful, Lattice Apple Pie. And To Everyone whom is recommended this Pie, Friendship ensues! Love this Pie!

Shirley in San Antonio, TX

At a frozen pie evaluation site, which admitted they didn't care much for frozen pies, I found this:

 Marie, you know how to make a pie. Actually, you know how to make about forty of them, but we only tried the Marie Callenders Lattice Apple Pie ($6.79). Sure, it still had a bit of that jelly-goo apple thing happening, but c'mon, it's a frozen pie. Well-spiced with a nicely browned, crumbly crust, this was everyone's favorite of the six. And those cinnamon specks on the box's photo? Those were no joke. If you hate cinnamon (do people hate cinnamon?) then stay away, but otherwise, this was a plenty satisfying pie. 

It won't be out of the oven for another 30 minutes, then it's supposed to cool for 2 hours, so I'll have to update this after supper.

Southern Strawberry Punch Bowl Cake (trifle)

 
 Southern Strawberry Punch Bowl Cake

1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
2 bananas
1 (16 oz.) carton Cool Whip

Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight.

I would probably purchase an Angel Food cake, and skip the baking part.  I seem to remember either my mom or sister making this refreshing dessert. Using sugar free pudding mix and Free Cool Whip, you could probably call this "low-calorie."  I've got a pretty punch bowl I never use. . . now all I need is the ambition and an event.

Pumpkin Pie Cupcakes With Cream Cheese Whipped Cream

Cupcakes

• 15 oz can pumpkin puree
• ¾ cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• ¾ cup Half and half (Or you can try evaporated milk0I used half/half)
• ⅔ cup flour
• ½ teaspoon or 1 teaspoon cinnamon (depending on your preference-can also add 2 tsp pumpkin pie spice but we do not like that)
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• whipped cream

Instructions

1. Preheat oven to 350 degrees.
2. Grease 12 cup muffin tin.
3. Mix the pumpkin and sugar in mixer with whisk.
4. Add eggs, vanilla and half & half.
5. Add all dry ingredients.
6. Fill each muffin cup with ⅓ cup of the mixture.
7. Bake for twenty minutes.
8. Cool 20 mins then pop in fridge until cold.
9. Remove and top with whipped cream

Cream Cheese Whipped Cream

Ingredients

• 8 ounces cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1½ cups heavy cream

Instructions

1. In a bowl whip the cream until stiff peaks form.
2. In another bowl, beat together the cream cheese with sugar and vanilla until smooth.
3. Fold the whipped cream into the cream cheese mixture.

http://hugsandcookiesxoxo.com/2015/08/pumpkin-pie-cupcakes-with-cream-cheese-whipped-cream.html

Peanut Butter Fudge Cake

Ingredients

For the cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 16 ounces (about 1 & 1/2 cups) creamy peanut butter (reserve for cooled cake)

For the icing:

• 1/2 cup unsalted butter
• 1/3 cup buttermilk
• 1/4 cup unsweetened cocoa powder
• 16 ounces confectioners’ sugar, sifted
• 1 teaspoon vanilla extract

Instructions

1 _ Preheat oven to 350°. Grease and flour a 9” x 13” baking pan.
2 _ Whisk together flour, sugar, and baking soda in a large bowl. Set aside.
3 _ Place butter in a medium saucepan. Melt over medium heat.
4 _ Stir in cocoa powder. Then, stir in water, buttermilk, and eggs. Continue cooking over medium heat, stirring constantly, until the mixture boils.
5 _ Remove the mixture from the heat and add to flour mixture. Stir until smooth. Stir in vanilla. (NOT Peanut Butter—save that for icing)
6 _ Transfer batter to prepared pan and spread evenly.

7 _ Bake 20 to 25 minutes, or until a pick inserted into the center of the cake comes out clean.
8 _ Cool in pan on wire rack for 10 minutes. Then, spread the peanut butter over the cake. Allow to cool completely.
9 _ To make the icing, place the sifted confectioners’ sugar in a large bowl. Set aside.
10 _ Combine butter, buttermilk, and cocoa in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil.
11 _ Remove from heat and pour over confectioners’ sugar. Stir until smooth. Stir in vanilla.
12 _ Spread icing over peanut butter. The cake can be served immediately or can sit at room temperature to allow the icing to set.

Cooking at Home recipe site—really yummy stuff here.

Carrot cake

Ingredients

CAKE

• 2 1/2 cups unbleached flour
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon ground cloves

        ----------or----------Use a spice cake mix

• 1 1/2 cups olive oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups shelled walnuts, chopped
• 1 1/2 cups sweetened, shredded coconut
• 2 cups finely grated carrots

FROSTING

• 8oz cream cheese at room temperature
• 5 tablespoons unsalted butter, room temperature
• 1 tablespoon sour cream
• 2 1/2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice

Directions

1. Preheat the oven to 350F. Spray two 9″ cake pans with nonstick cooking spray. Cut out rounds of parchment paper and place at the bottom of cake pans. Spray the top of the parchment paper with cooking spray.
2. Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
3. Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
4. To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners’ sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
5. Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts, or create icing carrots to decorate with.
6. Enjoy!

Recipe adapted from Simply Recipes and at the 12 Tomatoes website

Salted Caramel Sauce

Homemade Salted Caramel Sauce
Yield: 1 cup
Prep Time: 10 minutes
Total Time: 10 minutes, plus cooling

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Ingredients:
•1 cup (200g) granulated sugar
•6 Tablespoons (90g) salted butter, cut up into 6 pieces*
•1/2 cup (120ml) heavy cream*
•1 teaspoon salt

Directions:
1.Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2.Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3.Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4.Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
5.Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6.Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7.Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8.Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Additional Notes:

*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.

*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

Applesauce snacking cake

I like Splenda, I think it is pretty accurate in flavor and measurements for substituting for sugar, however, I suspect always using low fat or low sugar or egg substitutes in bakery goods is counter productive.  For example, here’s Domino’s Sugar recipe compared to Splenda’s for Applesauce snack cake.  I can’t find a nutrition break down for the sugar version (usually Splenda is listed at about 170 calories, and regular about 400), but I suspect if you just ate a smaller piece of the sugar/butter version you’d be better off than eating two of the Splenda version (which is what I would do because the substitutes don’t satisfy). The Splenda version seems to be more highly spiced—that’s a whole lot of cinnamon! It also contains less applesauce.

Cake ingredients using sugar:
1 cup - Domino® Granulated Sugar
1/4 cup - quick-cooking rolled oats
1 cup - all-purpose flour
1/4 cup - butter or margarine, softened
1/4 cup - water, chilled
1 - egg
3/4 cup - applesauce
1/2 cup - raisins
3/4 teaspoon - baking soda
3/4 teaspoon - cinnamon
1/2 teaspoon - nutmeg
1/4 teaspoon - salt
1/4 teaspoon - baking powder
1/4 teaspoon – cloves

Cake ingredients using Splenda, low calorie shortening and egg substitute
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 cup reduced-calorie margarine
1/4 cup molasses
1/2 cup egg substitute
1 teaspoon vanilla extract
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/2 cup unsweetened applesauce

Cheesecake Pumpkin Pie

Cheesecake Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract...
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

From FB page of Cheryl Ciuffreda via Welcome Home

Pecan Pie Muffins

Pecan Pie Muffins

1 - cup light brown sugar

1/2 - cup all purpose flour

2 - eggs, beaten

2/3 - cup melted butter

1 - cup chopped pecans
1 - teaspoon vanilla extract

additional pecan halves, optional

In a bowl, stir together all ingredients except pecan halves. Line a mini muffin tin with liners and spray the liners with non baking spray. Fill each mini muffin tins 2/3 full with batter. Top each with a pecan half. Bake at 350 degrees for 12 - 15 minutes or until golden brown. Makes 2 1/2 dozen mini muffins.

Éclair cake, no bake

Ingredients

• 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
• 3½ cups whole milk
• 12 oz. cool whip
• 2 (14.4) oz packages graham crackers
• - FROSTING -
• 3 Tbsp. butter
• 3 Tbsp. milk
• 3 Tbsp. cocoa
• 1 cup powdered sugar

Instructions

1. Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
2. In a 9x13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
3. Pour half of pudding/cool whip mixture on top and level.
4. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
5. Put the second half of pudding/cool whip mixture on top and level.
6. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
7. FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)
8. Refrigerate overnight and Dig in!

http://www.chef-in-training.com/2010/08/eclair-cake/

Strawberry Butter Cream Cake

We’re having our couples group on Saturday evening; might try this.

• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Cup Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Butter cream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Cookie or dessert plates

I don’t do a lot of entertaining, but for the holidays (now upon us) I do like to put out pretty dessert plates, or give away cookies on them without the need to return the plate.  I found this one today at Volunteers of America for $.30. Verso says “fine China” Japan. On e-Bay it’s $10.

More on bread pudding

I’m always on the look out for bread pudding that tasted like my mother’s.  I’ll just jot this one down. Haven’t tried it yet. I probably wouldn’t do the sauce.

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg

Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.

Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.

Directions for Sauce: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.

To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

 

Pumpkin cake with apple cider glaze

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree
For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know, the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.
Serve warm or room temperature.

Disclaimer:  I haven’t tried this.

http://noblepig.com/2008/11/the-pilgrims-would-approve/  See website for photos.

Oh my! Oreos baked in a brownie mix!

You need Brownie mix, Oreos, peanut butter, and cupcake liners.-
-place cupcake liners in your muffin pan, spread peanut butter on 2 Oreos set them on top of each other, and into the liners. Pour Brownie mix on top of them. Bake at 350 for 20 minutes.

Seen at Beyond a Mom Facebook.

A very tasty pineapple dessert

Yesterday I heard something in the kitchen that sounded like a rifle shot. I went in to look, and the lid on the fresh pineapple had blown off! Yes, it was getting a little long in the tooth. So I made a dessert.

Cut up whatever fresh, but overly ripe, pineapple you have and put on low heat with a couple of Tablespoons of butter. While that starts to simmer, add two cut up peeled and cored apples. Sprinkle with some Splenda, or sugar if you can have that. Cover with lid and let it simmer for as long as you want--but pineapple doesn't really soften much.

Then look in the frig. Mix half and half (or milk) with some flour and Splenda until smooth, then add an egg and whip. When the fruit mixture is soft and juicy, mix in the flour/milk/Splenda, stir while it thickens, then take the sauce pan off the stove to cool. Serve cold or warm with a little sugar free Cool-Whip, or eat plain. It's really yummy. Sort of pineapple pie filling without the crust.

Calories do count!

This morning at Wal-Mart I stopped in the bakery section and looked at the cookies. We really don't need them, but, my goodness they looked wonderful. So I picked up oatmeal-raisin and oatmeal-raisin sugar free, which was twice as much, and compared the ingredients. Both had palm oil, which I don't think is good for us, but in small quantities, it's probably not a killer. But look at that fat and calories count! The sugar-free cookie was much higher in calories, and it would be my guess that you'd probably eat more of them too, because they don't have the same flavor and texture. The reverse is true with fat-free--usually a lot more sugar.

Americans are getting really picky about chemicals in food, sustainable and organic crops, and natural this and that. But they continue to get fatter. I think we were much better off with sugar and lard and fewer snacks and desserts than with chemically modified foods that don't satisfy, but are always at hand, so we eat more. If you really want low fat or low sugar, either add water or eat less.

Lady Alice apples

I bought three Lady Alice apples Saturday for $1.49/lb. A fruit website describes them: "Lady Alice was discovered as a chance seedling in a Washington orchard so we don't know its parentage. Flavor profile: Sweet - with a hint of tartness. Heirloom crunchy, dense flesh." I had one for breakfast, and it has a very nice flavor and texture. Although I'm a Honey Crisp junky, Lady Alice is wonderful.

Remember Johnny Appleseed,
All ye who love the apple;
He served his kind by word and deed,
In God's grand greenwood chapel.
William Henry Venable (1836-1920), Johnny Appleseed

I also made an apple dessert from some apples I've had around for awhile--a Granny Smith, a Fuji, and a Pink Lady. I sliced them, added flour, sugar and cinnamon while they cooked, like a pie filling. Then I made a Jello sugar-free pudding cheesecake flavor filling and put it a graham cracker crust. When the apple filling cooled, I put that on top. I have no idea what this will taste like. It just came to me when I realized I didn't have the right vegetables to make vegetable stock, but there I was in the kitchen, in the mood.

This really is delightful

Hmmm, hmmm, hmm. Chocolate raspberry. One of my favorite combinations. Lots of processed food doesn't live up to its advertising. Especially, low fat, low calorie. Most of it is also low taste. I bought Yoplait Delights Parfait, Chocolate Raspberry flavor, and I must say it really is very tasty and you'll feel like you've actually had a dessert instead of a cheap imitation that will leave you hungry.

Sweet memories--white cake and one car

Ah, the memories I cherish of the Tremont Goodie Shop. When the children were small and we had only one car, I'd call my husband about 4:30 and suggest he swing by the Goodie Shop on the way home and pick up the 7" double layer, cream filled white cake with coconut frosting. On Saturdays we'd stand in line with our neighbors, sometimes all the way out the door and into the shopping center, for warm cinnamon bread, or frosted, melt in your mouth, sugar cookies in the shapes for the season. Some items you had to reserve ahead. On really, really special days when I was having a chocolate attack, I'd slip in and buy 2 fat chocolate eclairs, and divide them for the evening dessert for the four of us. On birthdays (3 days apart) even when our children were grown and living in their own homes, it would be a cake from the goodie shop with their names and fall decorations.

Birthdays 1996
So when the Goodie Shop closed this fall due to the recession and rising costs, it was a terrible shock. I hadn't been there in years, but it was like hearing an old friend you'd lost touch with had died.

But a former owner and volunteers from the community have come to the rescue--and the Goodie Shop is back in business!

"Just in time for Halloween, fans of the Tremont Goodie Shop can look forward to the reopening of the longtime Tremont Center establishment.

The shop, which closed just before Labor Day after 54 years in business, is scheduled to reopen on Oct. 26. Debbie Smith, who previously ran the family business for 13 years, acquired much of the shop's equipment during a Sept. 27 auction.

The Goodie Shop opened in 1955 by original owner Bill Wood, who sold the business to James Krenek (Smith's father, who passed away in 2007) in 1967. After her father retired, Smith ran the Goodie Shop from 1993 until 2006, when Smith's sister and brother-in-law, Doraine and Paul Cooper, took over.

The Coopers cited increased supply costs and declining sales due to the economy as the reason that the business closed.

A groundswell of community support has arisen since the Goodie Shop closed. Dozens of loyal customers from all over the country have posted comments on a Facebook page created by Smith's daughters, indicating how much they miss the Goodie Shop and would like for it to reopen.

Prior to the Goodie Shop's official reopening on Oct. 26, Smith plans to hold an open house at 9 a.m. on Oct. 24."