Goal setting and meeting of said goals--small steps and Daily Threads, like Hanne . No pics today--sorry!
Three hours or so assigned tasks done yesterday:
- one chapter read and self exam taken on nursing CEU. I'm already done with that for today as well---6 more chapters to do
- 40 inches of binding and label done but I worked on this for more like 2 hours
- cat fabric and companion prints cut into a "Leap Frog" Top--like that green EQ sketch in my previous post
Today, I will again bind for an hour. I am also going to take a look at an old Santa applique piece that I had originally started light years ago as Christmas present for one of my SIL's and see what the hold up was with it. Vicky said at one point that she did the first weekend's sewing on a holiday project. I'll take on that challenge and see what I can do towards getting a UFO moved along. Might sew on the cat quilt or might not.
Not that I would advise baking pie in the dead heat of summer but here is the recipe I used yesterday. I have seen others with sour cream or vanilla pudding in them to cut the cloying sweetness of a typical pecan pie. This is the first time I tried this one and my husband was making "mmmmmm" noises. He loves my mashed potatoes so much that he was almost doing the same thing with those, LOL.
PECAN CREAM PIE
The pie will split into 3 layers---nuts on top, cream in the middle and the typical syrup textured layer goes to the bottom.
8 ounces cream cheese ( 1/3 less fat Neufchatel is fine) -- softened
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 9 inch deep dish unbaked pie crust
1 1/4 cups chopped pecans
1/4 cup sugar
2 teaspoons flour
3 eggs -- lightly beaten
1 cup light corn syrup
1 teaspoon vanilla
Preheat the oven to 350 degrees. Blend the cream cheese, 1/3 C sugar, salt, vanilla and egg. Spoon into a pie crust and sprinkle the pecans on top.
For the topping, combine the sugar and flour and mix well. Add to the beaten eggs along with the corn syrup and vanilla. Mix well, Gently pour this mixture over the pecans.
Bake for about 55 minutes or until the top is golden brown and set in the center. Allow to cool completely before slicing. Refrigerate leftovers.