Lemon Cream Pie

Lemon Cream pie

Birthdays, special occasions, my mom always makes this pie for my dad. It’s a great alternative for cake and still tasty! Using fresh lemons would make this great also!

Lemon Cream Pie, RRR 4, pg. 261

When entertaining a large crowd, offer a wide variety of desserts as well as the chocolate favorites. A good mix includes something lemony and something nutty as well as something to please the chocolate addicts.

Ingredients:

  • 1 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon zest
  • 1 cup milk
  • 1/2 cup lemon juice
  • 3 egg yolks, lightly beaten
  • 1/4 cup margarine melted
  • 1 cup sour cream
  • 1 baked 9 inch pie shell
  • 1 cup whipping cream, whipped
  • 4 lemons thinly sliced and twisted

Instructions:

Combine the sugar, cornstarch, and lemon zest in a saucepan and mix well.  Stir in the milk, lemon juice and egg yolks.  Cook over medium heat until thickened, stirring constantly.  Stir in the margarine until blended.  Let stand until room temperature.  Add the sour cream to the lemon mixture and mix well.  Spoon into the pie shell and spread with the whipped cream, sealing to the edge.  Top with the lemon twists.  Store, covered, in the refrigerator.

Below are some photos of the pie!

 

Orange Champagne Cocktail

This past Saturday I hosted a game-day/watch party for the LSU game. I selected the Orange Champagne cocktail drink for the crowd and it was a HIT; especially for a Day game!

Orange champagne cocktail, RRR 4, pg 97

Ingredients:

  • 2 quarts Champagne, chilled
  • 2 quarts ginger ale, chilled
  • 1 quart of orange juice, chilled
  • 2 pints of fresh strawberries
  • Instructions:
    • Combine the champagne, ginger ale, and orange juice in a large pitcher and mix well. Pour into champagne flutes and top each serving with some of the sliced strawberries.
      Makes 15 (4 oz) servings

    Here are some photos of the drinks! They were so good and great for a party! I served with a platter of strawberries out for guests to add to their drinks.

    Adult Bento Lunch Box

    First off, I’ll explain what a Bento box is incase you are unaware like I was.

    Courtesy of Merian Webster:

    Definition of bento box: a multicompartment box used for containing the different courses of a usually Japanese lunch

    Here is a cute bento box I found at Albertsons locally in Baton Rouge

    The first item I have chosen is:

    Bagel Chips from RRR 3, pg. 258

    Ingredients:

    • 6 bagels
    • Non-stick butter flavored cooking spray

    Instructions:

    Slice bagels as thin as possible, approximately 6 slices per bagel. Places slices on ungreased cookie sheet. Spray moderately with cooking spray. Add salt, onion, garlic, etc, if desired. Bake at 350 degrees for 12-15 minutes.

    Makes 18 servings of 2 chips.

    I have selected cinnamon sugar mini bagels and here is a picture of my bagels.


    To pair with the bagel chips, I have selected:

    Sweet cream cheese with peanuts

    RRR 3, pg. 30

    Ingredients:

    • 8 ounces of light cream cheese
    • 3/4 cup of brown sugar
    • 2 teaspoons vanilla
    • 1/3 cup of chopped dry roasted peanuts
    • 3 or more apples, cut into wedges

    Instructions:

    Combine first three ingredients and mix together well. Gold in peanuts. Refrigerate until ready to serve. Serve with slices of apple as a spread.

    Serving size: 25 servings of 1 apple wedge and 1 tablespoon dip

    Here is a picture of the spread.


    The last item I have chosen for the box is:

    Asian Chicken Wraps, RRR 4, pg 265

    Ingredients:

    Dressing:

    • 1 cup canola oil
    • 1/2 cup rice wine vinegar
    • 2 tablespoons minced ginger root
    • 1 tablespoon soy sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon sugar
    • 1/2 teaspoon cracked red pepper

    Wraps:

    • 1 rotisserie chicken
    • 1 cup chopped cabbage
    • 1 cup chow Mein noodles
    • 1/2 cup shredded almonds
    • 1/2 cup chopped red bell pepper
    • 1/4 cup chopped green bell pepper
    • 4 green onions chopped
    • 2 tablespoons sesame seeds toasted
    • 4-6 large tortilla wraps

    Instructions:

    For the dressing, combine the canola oil, vinegar, ginger root, soy sauce, garlic, sugar and red pepper in a bowl and whisk until the sugar dissolves.

    I have added pictures of the ingredients below.

    Here is the minced ginger root.

    Here is the dressing mixed together.

    Now for the wraps, chop the chicken into bite-sized pieces, discarding the skin and bones. Combine the chicken, cabbage, noodles, almonds, bell peppers, green onions, and sesame seeds in a bowl and mix well. Add the dressing to the cabbage mixture and toss to coat. Spread the cabbage mixture over the tortillas and roll to enclose the filling. Wrap each roll individually in baking parchment paper and secure with tape. Cut each wrap diagonally into halves.

    Serves 4-6

    Here are the almonds and sesame seeds toasting. Be careful because the almonds are easy to burn! They should be light brown.

    This is what the mix should look like.

    Add the mix to the tortilla then close up the wrap!

    Here is the finished wrap.

    Here’s a few pictures of the bento box put together!

    Once Upon a Time…in the Kitchen!

    For as long as I can remember, I have loved to read. Some of my earliest memories involve my dad reading to me from the Frog and Toad collection, or my mom getting me completely hooked on the Little House on the Prairie series. Bedtime stories are a tradition that I have continued with my own daughter, and we have so much fun re-reading some of my favorite classics every night (right now we are working our way through the Beatrix Potter collection; she especially loves The Tale of the Two Bad Mice!)

    The Junior League of Baton Rouge, working with our community partner, the LSU AgCenter, aims to bring this same joy of books to children and parents in our community through The Little Bookshelf program. The Little Bookshelf has helped thousands of children in our community travel to exotic lands, meet fascinating characters, and embark on thrilling adventures, all without ever leaving the Parish. From Saturday morning story time to free books and art activities at various community events, The Little Bookshelf strives to turn what starts out as an evening bed time story with mom and dad into a lifelong love of reading. Since the program’s inception, The Little Bookshelf has served our community by providing 200 low-income families with in-depth literacy support and resources, an additional 400 children at child care centers with small children’s libraries, and inspiring the imaginations of over 61,500 people with storytelling, free books, and art activities at various community events.

    IMG_2144

    A childhood classic – The Very Hungry Caterpillar by Eric Carle. Photo by Lauren De Witt.

    Keep an eye out for Junior League members on The Little Bookshelf committee at a wide variety of community events in the coming year – from Saturday story-time at the LSU AgCenter Botanical Gardens at Burden, to informational tables at Baby Grand at Woman’s Hospital, and even at the annual Louisiana Book Festival at the State Library of Louisiana! In the meantime, make your own fun at home by reading with your child daily. Make story time an even more memorable activity by pairing a favorite book with a fun craft or snack – like making your very own edible hungry caterpillars from Eric Carle’s The Very Hungry Caterpillar!

    Fresh Fruit “Caterpillars”

    • One strawberry (sliced)
    • One kiwi (sliced)
    • One green apple (sliced)
    • Raisins
    IMG_2131

    A strawberry, apple, kiwi, and raisin “Hungry Caterpillar.” Photo by Lauren De Witt

    Alternate layering the kiwi slices and the green apple slices to make the body of the caterpillar. Use a strawberry slice to make the caterpillar’s head, and use the raisins to make feet! Get creative – use a straw to make caterpillar “bites” in other foods that The Very Hungry Caterpillar enjoys – like plums, strawberries, cheese, and watermelon; or try using a variety of colorful fruits to make a fruit “butterfly!”