Friday, July 26, 2013
Sunday, July 21, 2013
This is another of my favorite blogs!
Saturday, July 20, 2013
We finally picked enough to make a pie. In the olden days I might have starved to death.
This is not my friends recipe, but one out of my collection. I do not make the crust but let Betty Crocker do that for me.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup shortening
- 6 - 7 tablespoons water
- 3/4 - 1 cup sugar
- 1/3 cup all-purpose flour
- 5 cups raspberries
- 2 teaspoons finely shredded lemon peel
- Milk (optional)
- Sugar (optional)
1. In a mixing bowl combine the 2 cups flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each half into a ball.
2. On a lightly floured surface flatten one dough ball. Roll from center to edges into a 12-inch circle.
3. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
4. In a large mixing bowl combine the sugar and 1/3 cup flour. Stir in berries and lemon peel. Gently toss the berries until well coated. Transfer berry mixture to the pastry-lined pie plate.
5. On lightly floured surface roll remaining dough into a 12-inch circle. For a lattice crust, trim bottom pastry to 1/2 inch beyond edge of pie plate. Cut rolled pastry into 1/2-inch strips and weave strips over filling. Fold bottom crust over strip ends; trimming strips as necessary. For a 2-crust pie, trim bottom pastry to edge of pie plate. Cut slits in top crust for escape of steam; place on filling and fold edge under bottom pastry. Flute edge as desired.
6. If desired, brush pastry top with a little milk and sprinkle with additional sugar.
7. To prevent overbrowning, cover edge of pie with foil. Bake for 25 minutes. Remove foil. 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.
Friday, July 19, 2013
Next came my two favorite things: my drill and glue.
Now I am ready for some afternoon lemonade.
Thursday, July 18, 2013
Tuesday, July 9, 2013
head. Last week we met friends at the
beach and I wanted to make something
for my friend Jan for her birthday.
for only twenty five cents. I originally was going to
paint it and put it on a pedestal (6inches or so). I thought
it would be cute with fruit in it. But then I saw a beach
table at Academy and completely changed my mind.
from the Dallas Restore. Then I glued and
screwed the tray to the base I had made.
Originally it was going to be green but
ended up a different color.
all day. I think Jan was impressed when
someone came by and wanted to buy it.
I love this link party! You should check it out I have gotten so much inspiration from the posts I have seen there. Definitely worth your time.
Monday, July 1, 2013
This is the first drawer I bought at a Restore. I have finished several drawer redos but this one I could not get the vision of what it wanted to be. After a 3am Pinterest search I found some inspiration.
out of my skill I added some trim.
I painted it white and then want to add a little extra color.
The orange and white paper that is behind the shelves in the
picture is just paper wrapped around foam board. I like the
look so much that I am thinking about making it permanent.
I am going to hang it on the wall in the kitchen. When I get it hung
I will post more pictures.