UNT and TWU Volunteer Fairs  

  It is the season for raising funds to support our work and mission here at ODB. 

Our Harvest for the Hungry letter campaign began with the help from the Church of Jesus Christ of Latter-Day Saints elders and sisters.  Their boundless energy, willing spirits, and smiling faces are substantial support. Could we keep them all forever? 

ODB is happy to report that the support and response received at this point for Harvest for the Hungry letter campaign indicate the breadth and depth of support for what we do.

A room full of happy hearts and helpful hands coordinated by our Fundraising Chair-Diana Warner

Volunteering: A Family Tradition  

18 Hours on September 18  

North Texas Giving Day was an online giving event. Sponsors of the program include Communities Foundation of Texas, The Meadows Foundation, Bank of America, Channel 8, Dallas Morning News, and many more. Click here for their website. 

And can we sum it up by saying....WOW! Support was overwhelming, allowing us to exceed our goal.  To let you see the big picture, the North Texas Giving Day was the largest community online event in the nation!  Clearly, we earned the title of having everything bigger in Texas! 

If you missed coming to the Square the evening of the 18th, we have some pictures here for you. 

Bookkeeper Girl  

One business new to Denton and to Our Daily Bread is Bookkeeper Girl, an online bookkeeping service, with a physical office located in Argyle.  The owner of the Denton franchise, Kim Pollard, is offering her services to us at a special rate, in the form of a non-profit scholarship. 

To read more about this local business started by Kim Pollard, click here: 

For Bookkeeper Girl website, click here

Makes one 9-inch deep-dish pie 

• Pastry for single-crust pie
• 4 extra-large eggs
• 2/3 cup sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 1/3 cups heavy cream
• 1 cup milk
• 1 tablespoon pure vanilla extract
• 1 1/2 cups flaked coconut
• 2 tablespoons unsalted butter, cut into small pieces
• 1/4 teaspoon ground nutmeg 

Preheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate. 

Mix and chill the pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1-inch high and flute. Prick the crust all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes. 

To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F. 

While the crust is baking, make the coconut custard filling. Using and electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg. 

Bake the pie for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until it's cold. Store any leftover pie in the refrigerator.