I can’t believe that we are at the end of March and preparing for Easter weekend again! Last year 3 of my 4 kiddos were able to be with us for Easter. It was a special time with all three of the grands together for the first time! This year I will have only 2 of them plus a sweet daughter-in-law and 2 of the grands.
Recently I found a few pictures taken during my college days…senior year to be exact. I was a Home Economics major, and at the time, we had to spend 6 weeks in the Home Economics Residence. I happened to be assigned during the spring…including Easter. This picture was taken on Easter Sunday 36 years ago! I have been able to reconnect with 2 of my housemates through social media! We all got along very well and have lots of happy memories of those 6 weeks!
If you’ve been ready this blog for any length of time, you will know that I got my love of baking from my dear mother. I also was the recipient of many of her small kitchen gadgets when she decided she needed to give up her own kitchen. I know that kitchen gadgets are not meant to last very long. They are items we often receive as gifts for bridal showers and are often replaced before too many years of marriage have passed. However, I do still happen to have a few items that belonged to my mother years ago. They were very well made way back then (early 1970s) and have withstood the test of time. Mom bought these two particular items from a very dear friend of hers who was a school teacher during the year, but needed work during the summer. At least one summer she sold kitchen items…Pampered Chef, perhaps? I have no idea what company made these amazing tools, but they have lasted and lasted and lasted…like the Energizer Bunny, maybe? It is time for me to replace them, though, because they are finally wearing out. You can see the crack in the spatula to the left and the broken handle on the one on the right.
For several years, our Easter dessert has been pavlova. This year will be no different! I have all the ingredients written on my grocery list! You can find the recipe here. Be sure to give it a try! Your family will love it!
Easter is finally here! After such a long and hard winter for most of the country, and spring teasing us for several weeks, it is nice to be able to enjoy the season, remembering what was done on the cross for us.
If you have young children in your home, you might enjoy making these cookies with them as you teach them about the Resurrection. One of my favorite verses about the Easter season is “Why seek ye the living among the dead? He is not here but is risen.” (Luke 24:5-6) This recipe is a great way to help them understand the events of the crucifixion and resurrection of Christ.
Leighann over at Four Hobbits and a Giant shared this recipe. You can find it here.
I grew up eating the best lemon meringue pie ever! My mom always made lemon meringue pies in the summer. They were the perfect treat on a hot day here in the south. Unfortunately, Mom’s recipe was in her head; it was never written down. So when I decided I just had to have some lemon meringue pie, I had to go searching for a recipe that tasted at least close to hers! This one is pretty good. It does take a bit of time to make, but the results are definitely worth it! When I make it again, I will probably use my deep-dish pie pan since I did have some filling and meringue left over. I found it helpful to separate the eggs, grate the lemon rind and squeeze the fresh lemon juice before I actually began to make the pie.
2 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
2 c. cold water
8 egg yolks
1 tbsp. lemon zest
1 tbsp. lemon juice
6 tbsp. butter
2 tsp. vanilla
1 prebaked 9-inch pie shell
meringue (recipe follows)
In a large saucepan, combine sugar, cornstarch, and salt. Gradually whisk in 2 c. water. Bring to a boil over medium-high heat; boil for 1 minute, whisking constantly. Remove from heat.
In a medium bowl, lightly beat egg yolks. Slowly add 1 cup hot sugar mixture to eggs yolks, stirring constantly. Add egg mixture to remaining hot sugar mixture in saucepan, stirring constantly. Stir in lemon juice and zest, butter and vanilla. Cook for 2-3 minutes or until mixture is thick and smooth. Spoon mixture into prebaked pie crust; cover and chill for about 4 hours.
Make meringue by whisking together 1-1/2 cups sugar and 6 egg whites in the top of a double boiler. Cook over simmering water, whisking constantly, about 4 minutes or until candy thermometer reaches 140 degrees and sugar dissolves. Pour mixture into a large bowl and beat on high for 10 minutes. Mixture will become stiff and creamy white. Spread meringue over chilled lemon pie. Serve immediately, or chill for several hours. If desired, broil pie for 1-2 minutes to gently brown meringue.