Happy Halloween

If you live near by stopped in for a Halloween treat................... Have a fun and safe time

Lemon Meringue Pie & OBP Card Remembrance

The little candle is an Odd Bird Planet Stamp that was just released this past week.

My son and I decided to make Lemon Meringue Pie today, neither of has ever attempted to make one before. Well our first attempt failed for we got into each others way both trying to take full charge of the kitchen, so I left out a major ingredient. However, after I took a step back and took charge of the crust and the lemon filling we had success. Our family gave us a 5 star review.


Son putting the merinque on the pie and below our finished product.
The recipe we used: Ingredients:
1 cup white sugar, 2 tablespoons all purpose flour, 3 tablespoons cornstarch, 1/4 teaspoon salt,
1 and 1/2 cups water, 1/2 cup lemon juice and 2 tablespoons butter
4 egg yokes, beaten, 1 pie crust baked (9 in.), 4 egg whites, 6 tablespoons white sugar
Directions:
1. preheat oven to 350 degrees
2. To make lemon filling: In a medium saucepan whisk together, sugar, flour, cornstarch and salt. Stir in water and lemon juice. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat and pour filling into baked pastry shell.
3. To Make Meringue: In a large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in over for 10 min. or until meringue is golden brown.
Cool for 1 hour and refrigerate for 4 hrs at least.

OBP card & A Treat to Share

Card made with newly released stamps from Odd Bird Planet.....I'm having so much fun creating holiday cards with these stamps.
Seldom a day goes by that I'm not found in the kitchen baking something. Today I chose to make Nut Cups and package them as shown above to give out to family and friends this holiday season.

       All the pecans that filled these cups were hand picked by hubby and I while down in Alabama this Thanksgiving.                                                                      

Recipe for NUT CUPS

Dough:

Blend together 1/4 lb. butter, 3 oz. cream cheese, add 1 cup sifted four and blend.

Divide dough into small balls and press into tiny muffin tins

Filling:

3/4 cup chopped nuts (pecans), 1 egg, 3/4 cups brown sugar, 1 tablespoon melted butter, dash of salt, 1/2 teaspoon vanilla.  

Mix all the ingredients together and fill each of the dough cups with the filling.

Bake in 350 oven for 15 minutes and then 300 oven for 10 min.  

Carefully remove each cup with done, cool and sprinkle with power sugar.