My Mother's Strawberry Pie

This photo was taken in 1992, just a few months before my mom died. Kenny, Matthew and I were living in Durham, NC at the time.

With strawberry season upon us, I just have to share this recipe and these thoughts in memory of my mother….

I have never met a dessert I haven’t liked. I got this (un)enviable characteristic from my mom, Irene Lester, who loved to eat desserts as much as she loved to make them! In fact, she was known for making a wide assortment of delicacies. I have such fond memories of growing up in a home where there were always delicious cakes and pies and fruit desserts, oh my! And the platters of fudge were simply the best! When family and friends came to visit they would place “requests” for their favorites. I remember one occasion where someone requested a ‘repeat’ of a dessert my mom had never made. The person confidently maintained that she knew my mom had made the recipe for her once before, years previously. Although she had never made it, my mother graciously found a recipe and made it anyway, to rave reviews. She was like that.

One of my favorite desserts was my mom’s strawberry pie. I think that’s because she had loved Shoney’s Strawberry Pie for so many years and when she discovered this recipe (from where, I have no idea), she was in heaven! She was so happy with this recipe! And it’s no wonder – this recipe is the best strawberry pie I’ve ever tasted. Make your own crust and use fresh strawberries with this filling for the best strawberry pie ever! My mom did not enjoy making pie crusts (in fact, she used pre-made unbaked crusts), so I have included the recipe I always use. I love homemade pie crusts and I love this pie crust recipe! I think the combination of this particular crust with the strawberries and filling is awesome!

I still miss you so much, mommy! I remember so many fun times in the kitchen with you and planning get-togethers with family and friends. You taught me hospitality by living it every day. I often think of you as I am preparing meals and desserts and I will always cherish my memories of you and my love of the kitchen and all things home I learned from you. You are still so much a part of who I am. I love you.

Note: These recipes from my collection were first published in The Daily Record on June 18, 2003 in the "President's Cookbook" when I was involved with Relay for Life. I know some of you have shared with me that you kept that article and still use some of those recipes. I'm so glad!! So, the recipe for the "The Perfect Pie Crust" and "My Mom's Strawberry Pie" are the same recipes that were published at that time along with several others.

My Mom's Strawberry Pie

1-1/2 cups water
3/4 cup sugar
1-1/2 Tbls. cornstarch
1 small box strawberry gelatin
fresh strawberries

-Combine water, sugar and cornstarch. Cook over medium heat and allow to boil for two minutes. Remove from heat and add gelatin slowly, while stirring. Let mixture cool to lukewarm.
-While mixture is cooling, cap, wash and slice strawberries; allow to drain thoroughly. Spread evenly into baked pie crust (see recipe below for my Perfect Pie Crust).
-Pour cooled gelatin mixture over berries. Cool completely before serving. Keep pie refrigerated.
-Note: Recipe doubles very nicely.

My Recipe for The Perfect Pie Crust
1 cup all-purpose flour (sift after measuring)
1/2 tsp. salt
1/2 cup shortening (I use regular solid Crisco , but NOT butter-flavored)
2-3 Tbls. cold water

-Sift flour and salt together.
-Cut shortening into flour with pastry blender or 2 dinner knives until the size of small peas. Be sure all shortening pieces are coated with flour.
-Using a fork, toss while adding water, 1 tablespoon at a time (I like to use water with ice cubes in it so that it's REALLY cold water.).
-Mix with fork until all particles stick together and ball forms. Wrap ball of dough in waxed paper and allow in chill in fridge.
-Lightly roll out pastry on floured surface. Lift into pie plate and pat out air. If crust is to be baked without filling, use fork to carefully prick bottom (you want to get out the air, but making holes too large will enable liquid to seep through, which will ultimately make the crust soggy). Fold under edges and crimp. Bake at about 425-450 degrees for 10-12 minutes or until LIGHTLY browned. Watch CLOSELY.
This recipe doubles beautifully!!

Note: DO NOT prick bottom if you are going to use this crust in a filled pie.

If you try these recipes, please write a comment or email me to tell me how they turn out!

"Cast all your cares on him, for he cares for you."

I’ve been dealing with some hurts in my life this week. No, it’s not from my husband or son. It’s not from friends I see all the time. In fact, it’s not from anyone who is active in my life right now. Rather, these hurts go way back. You know those things that bother you and you think you have moved past, but then they resurface when you’re most vulnerable? Yeah, those things.

While reading my Bible today, 1 Peter 3: 8-17 reminds me to keep my focus on God and not on the hurts that revisit my mind. Verse 9 says, “Do not repay evil with evil or insult with insult, but with blessing, because to this you were called so that you may inherit a blessing.” Ouch! That really hits home!

I have to tell you, I’d much rather repay insult with insult, but I know this is not Christ-like. So, I’ve been praying for peace today, that God would cover all those hurts with His grace and His love so that I may reflect that love in my actions. In all honesty, I’m still not feeling the love for those who’ve hurt me, so I need to continue to trust that God is doing a great work in me as I continue to pray for wisdom and guidance.

I learned yesterday of another friend who is dealing with hurtful issues from the past that she is now having to “revisit” for other reasons. I pray that she, too, will be able to rely on the One who makes all hurts tolerable. These verses today are for both of us and for you, too, if you’re dealing with hurts that are difficult to bear. I find so much comfort in knowing that I don’t have to bear these burdens alone, that I can always rely on our heavenly Father.

1 Peter 5:7 reminds me to “Cast all your cares on him, for he cares for you.”

Donating Blood - Another Important Way to Show Care for Others

Yesterday was our monthly blood drive for Leadership Orrville. We each (from the class) donate only an hour of time to greet, register and help screen donors, but I always come away in awe of those who give blood and donate it so unselfishly for others - for people they do not know and will probably never meet. One lady who stopped by said she is a regular donor, but stopped yesterday simply because she saw the sign posted in front of the church. In my opinion, such an act of love for others is hospitality at its best!

The following is listed on the Red Cross Website:

Every minute of every day, someone needs blood. That blood can only come from a volunteer donor, a person like you who makes the choice to donate. There is no substitute for your donation.

When you make a blood donation, you join a very select group. Currently only 3 out of every 100 people in America donate blood.

•Every two seconds someone in the U.S. needs blood.
•More than 38,000 blood donations are needed every day.
•More than 1 million new people are diagnosed with cancer each year. Many of them will need blood, sometimes daily, during their chemotherapy treatment.
•A single car accident victim can require as many as 100 pints of blood.
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Please check out this website for FAQs about giving blood:

http://www.givelife2.org/donor/faq.asp
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If you're a donor already - THANK YOU!! If you don't know if you're a candidate, check out the Red Cross website or stop by a local blood drive today. It's quick and easy to learn if you qualify as a donor! It could make all the difference to those you love...

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I had meant to take my camera to get some photos of those working at the blood drive, but I forgot to take it yesterday (by the way, this is done in conjunction with Aultman Hospital and our own Dunlap Community Hospital). So, when Ken came home after donating on his way home and began wearing his (over) bandage as a headband, I thought I would just snap a photo of him. I thought you'd get a kick out of seeing him having so much fun with his colorful bandage! While his kidding around is not at all uncommon, catching it by photograph is unusual!

The photo below is Matthew and me cracking up while Ken the Samarai warrior took our picture.

The Julie and Julia Fete!

I was invited to a fun party at my friend Cheryl’s house recently. It was a “chick flick” movie preview of Julie and Julia, and it was unlike any preview or party I had previously attended. My husband and I have hosted similar events but I have never hosted a “chick flick” night like this and it was such fun! With permission from Cheryl, I am sharing the invitation with you. As you can see, the anticipation started even with the invite and the event delivered!

To fully understand the event, it would be helpful if you understood my friend, Cheryl. An incredibly bright, no-nonsense kind of person, Cheryl has a passion for lots of things - as I know her, most notably four:

1. her relationship with Christ;
2. her relationship with her family – consisting of her husband, John, and their four children;
3. her work as an attorney; and
4. her role as a “hockey mom” to those students she and John have billeted for three years. And yes, she is very busy!

As you might expect from my description of Cheryl, the collection of her friends that evening is best described as eclectic! It was a fun group of young and not-as-young professional women, and among them were some who were employed, some who were retired and some who were stay-at-homers by choice.

Each gal brought something yummy to share. There were stuffed mushrooms and a delicious cream cheese-filled baked pastry that was awesome, as well as other very interesting offerings. And of course, I cannot forget the ice cream and dope. “Dope" it seems, is apparently an old Orrville term for the toppings we enjoyed with our ice cream. Who knew?! There were lots of other delicious delicacies, as well.

Cheryl co-hosted the event with her mother, Jackie - a real, authentic French lady. I do love to hear her speak, because although she speaks English very well, she also has that beautiful woman-of-the-world French accent that always has intrigued me so!

With memories of college French classes still plaguing me these umpteen years later, I felt I had to come clean (have I ever told you I was thrilled when I learned I could take French pass/fail instead of for a real grade?). As the movie began, “I really struggled with French in college,” I announced to the group (but mostly to Jackie). Jackie, without missing a beat, said “That’s ok. I struggled with English at first, too!” I had met Jackie briefly before, but I knew at that moment I was going to love her!

I should explain that the “limited seating” listed on the invitation was an indirect reference to the media room at Cheryl and John’s house. They have a projector to view movies like we do in the Matt-cave, but they also have real, original theatre seating. How cool is that?! When Orr Twin Cinema closed a few years ago, the fixtures went up for auction. Cheryl and John purchased and installed a couple of rows of the original theatre seats. What fun! John did an amazing job re-doing the seats and Jackie, reupholstered the seats beautifully (learning that she upholsters, too, I now call her “Jackie-of-all-trades”)!

I had seen the movie Julie and Julia previously, but I saw it through new eyes that evening! We laughed and ate and watched the movie together. It was such a fun evening and a terrific way to watch a chick flick! Thank you, Cheryl and Jackie, for such a wonderful, fun, enlightening evening. Your hospitality made the rest of us feel right at home. Love you both!

The BEST Chocolate Chip Cookies

Ok guys, you voted and I heard you! Thank you to those who voted. A request for recipes received first place, with hospitality hints and home organization ideas tied for second.

Many of you have tried the recipes I’ve posted and you know I only post easy, tried-and-true recipes. Because I get so many requests for my chocolate chip cookies (most recently from a party I attended at my friend, Cheryl’s house), here is that recipe. Gloria emailed also and asked about the kind of chocolate chips I use. I typically use semi-sweet and that’s what was in the ones I took to the party. So Gloria - a person who in my mind is synonymous with hospitality - this recipe is especially for you! I hope you enjoy it!

Vanessa’s Chocolate Chip Cookies

3 -1/3 cups self-rising flour
1- ½ cups margarine or butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 pkg. (6 oz. serving size) vanilla instant pudding mix, dry
1-1/2 tsp. vanilla
3 eggs
3-4 cups chocolate chips
1-1/2 cups nuts, if desired (walnuts, pecans, even macadamia nuts are wonderful!)

Combine butter, the sugars, pudding mix and vanilla in large bowl; beat until creamy. Beat in eggs, one at a time. Gradually add flour; stir in chocolate chips and nuts. Batter will be stiff.

Bake in desired size on ungreased cookie sheets. Bake at 375 degrees and begin checking at 8 minutes. Allow to set and cool slightly before removing from cookie sheet. Makes 4-6 dozen. Store tightly covered.

Here are some “secrets” I’ve learned when it comes to making highly-requested chocolate chip cookies:

1. Refrigerate batter before using. This keeps the cookie from “spreading” too much during baking.
2. Use parchment paper on your baking sheets. I LOVE parchment paper!
3. Make cookies the same size so that they cook evenly. I use a Pampered Chef cookie scoop.
4. Save a few chocolate chips to add on top of the cookies after you drop on the cookie sheet.
5. Try different combinations. Use different flavored pudding mixes, chips and nuts. The combinations are endless!
6. Save some batter for later. I try to keep batter in the freezer at all times. Just take a couple of cups and seal it in a freezer Ziploc bag. Make sure to remove all the air and label it. Try to use it within a couple of months. It’s so nice to have the batter made up because it thaws very quickly and within minutes you can have freshly baked cookies for your kids, grandkids -- or yourself!

Enjoy friends!