Spring’s Here!  The days are longer and your donations go farther in April at PVM Villages!

April isn’t just the start of Tiger’s Baseball; it’s Friends & Family time!

Your gift can help unlock an additional $5,000 match for your favorite Village.

Yes, Paul count me in!

Make it Monthly for an added Match!

The post Spring’s Here with Baseball and PVM appeared first on PVM Foundation.

The PVM Foundation and The Village of Westland are looking ahead to 2026 Friends & Family!

Stay tuned to see how you help older adults in your local community – now, in April, and throughout the year!

Make an Impact Through Friends & Family

The post Looking Ahead to 2026 Friends & Family at The Village of Westland appeared first on PVM Foundation.

Thanks to your donation, six busloads of residents boarded the Detroit Princess Riverboat with smiles as wide as the river itself. This was PVM’s largest group outing of the summer.

The Motown Tribute Cruise got nearly everyone on their feet. Residents danced, sang, and shared lunch together while taking in the skyline views. For many, it was their summer vacation.

The dedicated Village Administrators, led by Graziella Bruner, of The Village of Our Saviour’s Manor in Westland, MI, coordinated the whole outing. “I love what I do. Seeing so many residents having fun was incredible,” Bruner said. “They were grinning from ear to ear.”

The post A Summer Cruise to Remember appeared first on PVM Foundation.

We look forward to seeing you in 2026!

The post Cheers to 2026! appeared first on PVM Foundation.

Happy Holidays and Merry Christmas from The PVM Foundation!

The post Happy Holidays and Merry Christmas! appeared first on PVM Foundation.

Shared by Harriett Whiting at The Village of University Meadows

Ingredients
• 2 sticks unsalted butter
• 1 stick margarine
• 3 C sugar
• 6 eggs
• 3 tsp lemon flavor
• 3 C all-purpose flour, sifted
• ½ tsp salt
• ½ tsp baking powder
• 1 C milk, room temp
• 8 oz cream cheese

Directions
Cream butter, margarine, and cream cheese together. Add sugar one cup at a time, mixing very well. Add eggs one at a time, mixing until incorporated. Add lemon extract, mixing very well. Add sifted flour (sift flour, salt, and baking powder together). Add the flour to the butter, margarine, cream cheese, and egg mixture in four parts, then add milk afterwards. Pour into a greased, floured pan. Bake at 300°F for 1 hour 45 minutes.

The post Cream Cheese Pound Cake appeared first on PVM Foundation.

Submitted by Steven Huber at the Village of East Harbor

Ingredients

• 2 C flour
• 1 C Crisco
• ¼ tsp salt
• 2–3 Tbsp flour

Directions
Combine ingredients, being careful not to overwork, and roll out on a floured surface to approximately ¼–1/8 inch thickness. Press into pie tin and bake at 400°F for approximately 10 minutes. Next, add filling of your choice. You can add canned fruit filling or make apple pie filling by combining sliced apples with sugar and cinnamon to taste. If you have leftover crust, you can add strips to the top of the pie in a lattice formation, or you can make a second crust to put over top of the pie. Be sure to pinch the edges to seal the crust and use the back of a fork to press around the edges and cut some slits in the top crust to allow steam to escape. Bake at 400°F for approximately 15 minutes, then lower heat to 375°F and continue to bake for about half an hour.

The post Steven Huber’s Pie Recipe appeared first on PVM Foundation.

Shared by Lil Sitka at The Village of East Harbor

Ingredients
• ½ C Bisquick
• ¾ C sugar
• 4 eggs
• 2 C milk
• 1 can (3½ oz) coconut or 1 C flaked coconut
• 1 tsp vanilla
• 1 Tbsp butter, softened

Directions
Combine all ingredients and pour into a buttered 9-inch pie pan. Bake at 400°F for 25–30 minutes, until the custard is set. During baking, the pie naturally forms layers of crust, custard, and a coconut topping. Let cool before serving.

The post Coconut Custard Pie appeared first on PVM Foundation.

Ingredients
• 4 lbs ground beef
• 1 C chopped onions
• 2 garlic cloves, minced
• 2 C chopped green or red peppers
• 1 Tbsp oil
• Two 28-oz cans chopped tomatoes*
• Two 15-oz cans tomato sauce
• 4 Tbsp chili powder
• 2 tsp Worcestershire sauce
• 2 tsp salt
• ½ tsp cayenne pepper
• ½ tsp oregano
• ½ tsp cinnamon
• ¼ tsp paprika
• 1 C water (or more to desired consistency)
• Two 15-oz cans kidney beans

Directions
Brown the ground beef, onions, garlic, and chopped peppers in the oil until the meat is fully browned, then drain off the fat. Stir in all remaining ingredients except the kidney beans and simmer for 2 hours. Add the kidney beans just before serving.
For a spicier chili, substitute one or both cans of tomatoes with diced tomatoes containing green chiles.

The post Christmas Chili appeared first on PVM Foundation.

Submitted by Irma Black from The Village of East Harbor

Ingredients
• 2¼ C unbleached all-purpose flour
• 2 tsp baking soda
• ¾ C light or dark brown sugar, lightly packed
• ¾ C white sugar
• 2 Tbsp cinnamon
• 1 tsp ground ginger
• ½ tsp allspice
• 2 C grated carrots
• 1 C canned crushed pineapple, drained
• ¾ C raisins (golden preferred)
• ½ C shredded coconut
• ½ C chopped walnuts or pecans
• 3 large eggs
• 1 tsp vanilla extract
• 1 C canola oil

Directions
Preheat the oven to 350°F and position a rack in the lower third. Line muffin tins with paper cups. In a large bowl, combine the flour, baking soda, both sugars, and all the spices, then add the carrots, pineapple, raisins, coconut, and nuts, mixing thoroughly. In a separate bowl, whisk the eggs with the vanilla, then slowly whisk in the oil. Add the egg mixture to the dry ingredients in thirds, blending gently each time and taking care not to overmix. Fill the muffin cups to the brim and bake for 30–35 minutes, or until a toothpick or thin knife inserted into the center comes out clean. Let the muffins cool for 10–15 minutes before removing them from the tins.

The post Morning Glory Muffins appeared first on PVM Foundation.