Last week we sat down with the half of our family that lives near us to have an early dinner that resembled Thanksgiving. I served Turkey breast, Individual Sweet Potato Casseroles, green beans, Frozen Cranberry Fruit Salad and Hawaiian rolls. We all looked forward to the turkey breast and sides, but also thePumpkin Pie. One author said,
“But see, in our open clearings, how golden the melons lie; Enrich them with sweets and spices, and give us the pumpkin pie!” ~Margaret Junkin Preston
Rather than making one big pie, I made mini ones. How small were they? Well, I made them in mini muffin tins. I loved them because you get pie crust all the way around the filling! They were the perfect little bite of dessert! Well, we may have had more than “one bite,” but you get my drift! They were so easy to make!
How thankful I am to be a part of my church – Boones Creek Bible Church. It’s a church filled with believers who love the Lord, His Word and have a burden for the lost. It’s not perfect, of course, and that is also true of the members (this one included!). But it’s the Gospel that keeps us united and has kept the doors open for all these years.
Yesterday we had the blessing of celebrating the church’s 69th anniversary – all of His grace. It was a sweet joy to hear the testimony of Jerry Partin, the son of the man who had a huge part in starting the church. He happens to be Willie Partin’s father. If you’ve attended camp at all at The Wilds, you know Willie. He was also in our service yesterday. He preached the message. Hebrews 12 was his text – It was a powerful reminder to keep our eyes on Christ and persevere. Oh, how easy it is for me to get my eyes on people and become disappointed, or to look at my struggles and get “weary and discouraged in my soul!” It’s only by looking at our Savior and knowing that He is greater and better that I can press on! I pray that truth encourages you, too!
We had a church dinner afterwards, of course, and it was delicious, and a sweet time of fellowship. I took a few dishes, two of which are favorites.
Happy Memorial Day! I am so grateful for the men and women who gave their lives defending our nation. Today I celebrate my freedom and salute these brave soldiers.
Part of my family will be gathering at our house for a small cookout. Hamburgers and hotdogs, the obligatory main course be accompanied by corn on the cob…
As of TODAY I have been blogging for 16 YEARS! 🎉I well remember sitting at my computer and publishing my very first blog post. I was unsure of what to write, yet I had so much in my heart.
I first began this blog as an extension of the ladies’ ministry at Boones Creek Bible Church, then later made it my personal ministry/outreach to women. That’s always been the burden of my heart – to refresh women as they live their lives for Christ. I just wanted to share simple helps, tips and ideas to refresh them with the practical things that touch our lives each day. I pray that I’ve done that in some small way in your life!
Blogging has opened so many doors for me. While my blog has remained small-ish, it has broadened my world in huge ways! I have met so many wonderful people who have stopped to leave a comment, and then we become Internet friends over a period of time.
Last weekend I got to spend Mother’s Day in Kentucky with my mom. I made her Mother’s Day meal, and when planning the menu, I knew immediately what dessert would be – her favorite – Lemon-y. Tart. Mouth watering. Creamy. Fluffy. Sweet.What is it? Lemon Meringue Pie!
I hadn’t made one in a couple of years, so I was a little nervous about how it would turn out. I have had times that the meringue flopped or crept away from the crust, or wept, leaving little dewy droplets all over, so I could only hope and pray all would go well.
The recipe is from this very old cookbook of my mom’s, printed in the 60’s. I grew up flipping through the pages of this cookbook, ooo-ing and ahhh-ing over the tempting desserts pictured on its pages, this pie being one of them. Now it was time to see if I could make it happen!
Cream pies like this just take patience.
Make the crust
Bake the crust
Make the filling
Let it cool
Make the meringue
Top the pie with the meringue
Bake the meringue until lightly browned
It’s worth every bit of effort to make this delicious pie at home! Just find a day that isn’t rainy and humid, or you might have trouble with the meringue. You’ll be so glad you took the time and effort to make this from scratch. It simply can’t be beat! The meringue in this recipe has a little twist! See if you can catch it.
How about a slice?
My sweet mom slicing up her Mother’s day pie.
A few tips:
My homemade crust is made from – 2 C flour, 1 tsp salt, 3/4 C Crisco, ice water. Combine the flour and salt. Using a pastry blender, cut Crisco into flour. Add ice water a little at a time until it holds together without crumbling or being too wet. Makes 2 crusts.
Use freshly squeezed lemon juice, if possible. It makes it extra fresh and tart.
Be sure to cool the pie to room temperature, then refrigerate it a few hours before you attempt to cut it. The filling needs that time to set up.
Did you catch the twist in the recipe for the meringue?
I hope you’ll make someone’s day (and your own!) and bake a lemon pie!
RefreshHer 