Summer Fun

A few weeks ago, our church had a MOM 2 MOM event at a local park.
T is getting so big and turning into a little boy everyday. He was very excited to do the big slide by himself.

T had a ball with his friend ME

Ready for a ride on the train Mr. John (our children's minister) rented for the morning.

Thank you Mr. John for a fun time at the park.

I love to try new recipes (I try to do 1-2 a week) and since we went strawberry picking not too long ago I have lots of strawberries to use. In Martha Stewart's latest issue, I found a Strawberry-Lemonade Icebox Pie. That just screams southern summer.

This is the first time I have made my own crust. I know next time to not make it so thick on the top and not come up so high. Live and learn..LOL.
Mine (picture from my cell)...Not quite Martha but I'm working on it...

Martha's pie...


Here's the recipe...enjoy!!
Strawberry-Lemonade Icebox Pie
Active time: 45 mins. Total Time: 6 hours
Makes: one 9-inch pie, Serves 8 to 10

For the Crust
Vegetable oil cooking spray
9 to 10 graham crackers, broken into pieces
¼ cup sugar
Coarse Salt
5 tablespoons unsalted butter, melted

For the Filling
1 can (14 ounces) sweetened condensed milk
⅔ cup strained fresh lemon juice (from 4 lemons)
2 large egg yolks (reserve whites for meringue),
plus 1 large egg, lightly beaten
Coarse Salt

The meringue topping is just right for the tangy, cool lemon filling
(and provides a way to use the whites from the separated eggs).
You can easily skip it in favor of whipped cream.
For the Topping
12 ounces strawberries, sliced (2 cups)
¾ cup sugar
2 teaspoons fresh lemon juice
3 large egg whites, room temperature (2 reserved from filling)

1. Preheat oven to 375º. Make the crust: Coat a 9-inch pie plate
with cooking spray. Pulse crackers in a food processor until finely
ground; measure 1⅓ cups, and discard excess. Pulse cracker crumbs,
sugar and ¼ teaspoon salt in food processor to combine. Add butter,
and pulse until mixture is moist and holds together when pressed
between 2 fingers.

2. Press crust evenly into bottom and up sides of pie plate using the bottom
of a dry measuring cup. (Make sure the sides and rim of the crust firmly
pressed so they don’t crumble when pie gets cut.) Freeze for 30 minutes.

3. Bake crust until firm and turning dark around edges, 10-11 minutes.
Remove from oven and reduce oven temperature to 325º.

4. Meanwhile, make the filling: whisk together condensed milk, lemon
juice, egg yolks and egg, and ¼ teaspoon salt.

juice, egg yolks and egg, and ¼ teaspoon salt.

5. Pour filling into warm piecrust. Bake until center is set, 25-30 minutes.
Transfer to a wire rack and let cool to room temperature. Refrigerate for at
least 3 hours.

6. Make the topping: sprinkle berries with 2 tablespoons sugar and the
lemon juice. Let stand for 30 minutes.

7. Meanwhile, heat egg whites and remaining ½ cup plus 2 tablespoons sugar
in the heat-proof bowl of a mixer set over a pan of simmering water until
sugar dissolves and mixture is warm to the touch, 2-3 minutes. Transfer to
mixer and whisk on high speed until medium peaks form, 8-9 minutes.

8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler,
with rack in lowest position, until meringue is just browned. Alternatively,
use a kitchen torch to brown the top.

Make ahead…pie can be refrigerated overnight. Make meringue and berry topping
just before serving.


I hope you have a wonderful weekend!!
This is one of my favorite songs right now....

Lord I need you like a burning flame...I'm only Yours now.