One of my favorite traditions was one that my parents have done over the last ten years.
As their children, we have at times wondered why our parents would embrace and welcome those visiting from far away from their families. As I have moved away and have at times felt loneliness for my family and their traditions (such as blowing up pumpkins with gun powder with the guys from the Chemistry department), I recognize how good and warm I feel when someone else welcomes me. They gave others the chance to feel not so lonely. So we hope to continue with the tradition in our home anywhere we live and try to get to know and welcome our neighbors and friends so they feel loved and have a place to come.
So I am saying the tradition I love is the example my parents have shown to give a place to anyone who would accept it and want to feel included.
Now for the pie of the day.
This recipe seemed very intimating but in the end was super simple! It looks like a dream and tastes great too! I made it for a friend's birthday, and it was devoured.
Source: Gold Medal Flour company
French Custard Cream FillingIngredients:
1/2 cup sugar
1/2 tsp. salt
2 tablespoons cornstarch
1 tablespoon flour
2 cups milk
1 egg yolk
1/2 cup cream, whipped
1 teaspoon vanilla or other flavor
Mix together in saucepan sugar, salt, cornstarch, flour. Stir in slowly the milk. Bring to a boil over moderate heat, stirring constantly. Boil 1 minute. Remove from heat.
Stir a little of the hot mixture into the slightly beaten egg yolk. Then blend into remaining hot mixture. Return to heat and boil 1 minute, stirring constantly. Remove from heat. Chill thoroughly.
Fold in cream and vanilla.
Cream Puff Pastry Shell
1/2 cup water
1/4 cup shortening
1/2 cup sifted flour
*1/8 teaspoon salt
Heat to water and shortening to boiling in saucepan. Once boiling, stir in flour all at once. Stir constantly until mixture leaves the pan and forms into a ball (about 1 minute). Remove from heat. Cool slightly. Beat in eggs, one at a time beating until smooth after each addition. Beat mixture until smooth and velvety.
Spread in greased 9-inch heat-resistant glass pi pan. (Don't spread on sides.) Bake 50 minutes in moderately hot oven (400 degrees). When baked, allow to cool slowly away from drafts.
*If you use self-rising flour, omit salt in pastry shell.
Congratulations to Jocelyn at We Believe in Christ, We Rejoice in Christ!
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Pie Dish with a Recipe Included
Decorative Table Square