Monday, June 29, 2015

Prayer request and a recipe

Early this morning, before it was even time to feed the animals for the day my mom and I took my daughter to get an ultrasound done on her gallbladder. She has been having trouble with nausea and a little pain for about a month so they are seeing if they can find anything wrong. Please keep her in your prayers.

The brown stuff around the pie is cinnamon to keep the ants away while it cools.

It is getting to that time of year again. The time of year when I get to start harvesting my garden! Lately I have been picking lots of zucchini and tons of raspberries. I will can what we need to get us through the winter but I also like to use fresh fruits and veggies in my cooking while they are in season. Today I made some sweets. I made 2 loaves of zucchini bread and a yummy looking raspberry pie. You can find the recipe for the pie below.

  1. Raspberry pie
  2. Ingredients
  3. 5 cups raspberries
  4. 3/4 cup sugar
  5. 1/3 cup flour
         Your favorite pie crust (I make my own but my sister buys the
         pre-made ones in the store so it depends on your liking)

  1. In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.
  2. Then top with your second crust, making small slits in it for steam to escape.
  3. If desired, brush pastry top with a little milk and sprinkle with additional sugar.
  4. Bake in a 375 degree F oven for 25 to 30 minutes more or until top is golden. Cool on wire rack. Makes 8 servings.

    Here is a neat trick for rolling out your pie crust. Place the dough between 2 sheets of waxed paper and roll out to desired thickness. Place dough on pie plate and remove paper. Viola!! That easy!

Have a blessed day!


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