Lemon Meringue Pie

As per request of our Dad for dessert after our big holiday meal, we made this lemon meringue pie.  It still needs some work (it's suggested to add cream of tarter to the meringue so it adheres to the pie and crust).  It was amazingly delicious, but our meringue slipped all over the place.

Lemon Meringue Pie

For the pie:

1 9-inch pie crust, baked as directed, cooled
2 2.9 oz boxes lemon flavor cook and serve pudding
1 c sugar
1/2 c lemon juice
zest of 2 lemons
4 egg yolks
4 c water

1. Stir the pudding mix, sugar, water, lemon juice, lemon zest and egg yolks in sauce pan over medium heat.
2. Bring to a full boil, stirring constantly.
3. Cool completely, stirring twice (to remove film that is on top of pudding mix).
4. Pour into pie crust.

For the meringue:

6 egg whites
2 tbsp corn starch
4 tbsp cold water
1 c boiling water
3/4 c sugar
2 tsp vanilla
pinch of salt

1. Preheat oven to 350 degrees.
2. Blend corn starch and cold water in sauce pan. 
3. Add boiling water and then cook on medium heat until clear and thick, stirring constantly.
4. Let stand until completely cold.
5. With stand mixer, on high speed, beat egg whites until foamy.
6. Gradually add sugar.
7. Beat until stiff, but not dry.
8. Turn to low speed and add vanilla and salt.
9. Gradually beat in corn starch and water mixture.
10. Turn stand mixer to high again and beat well.
11. Spread meringue over pie.
12. Bake for 10 minutes or until edges are golden brown.

Festive Salsa

For our holiday feast, our mom suggested we add this appetizer to the already ginormous menu. And boy, are we glad she did. It's scrumptious!!

Festive Salsa

1 small bag cranberries
1 bunch green onions, root end removed, cut in half
1 jalepeno pepper, seeds and membrane removed
1/2 bunch cilantro (optional), we used parsley flakes (fresh parsley would have been better)
1/4 c sugar
1 8 oz cream cheese
Crackers for serving

Mix cranberries, green onion, pepper, cilantro or parsley, and sugar in food processor until well incorporated.

Store in refrigerator until ready to serve, best if overnight.

Pour over cream cheese and serve with crackers (wheat thins are our favorite)

p.s.  Mom got this recipe from her friend Cindy Shaw

Divinity

This recipe  from our Grandma Lena has always scared me.  I knew I couldn't even attempt it until I had a stand mixer.  Well, I've had one of those for 10 years now, so must have been scured for other reasons!  Maybe it's the rumored humidity level that affects the candy "setting up" properly.  Or maybe it's because I just don't like to eat it.  But I've always wanted to try making it.  And it's our dad's favorite, so...

When our mom was here for the holidays, we decided to make it.  Knowing we had an "expert" to guide us through the otherwise lacking "recipe" made us willing cooks!!

And again, Travis saved the day!  Our individual candies weren't setting up right.  He found some really great directions on the internet that we'll include.  Praise!!

Divinity**

6 c sugar
2 c light corn syrup
1 c water

Mix well in a large stock pot and cook at a roiling boil until temperature reaches 250 degrees on a candy thermometer.  Stir constantly.

When the candy is almost to temperature, in a stand mixer,  beat 4 egg whites until stiff.  Add 2 tsp vanilla and 1/2 tsp salt.  Mix until well incorporated.

While the mixer is on medium speed, drip candy mixture into the egg mixture SLOWLY (the stream is about the size of a piece of string).  It is almost so slow you couldn't see the candy moving.

When this is done, beat on medium/high speed until the candy loses it's shine and turns a dull white.  We didn't mix long enough and our first attempts of dropping them didn't work...they just fell into puddles and didn't keep their fluffy shape.  It's important to mix until the color is not shiny anymore.

At this point, you can add 2 cups of chopped pecans...optional.

Drop by teaspoon onto wax paper (or, if you only have parchment paper, lightly grease it with butter or olive oil spray).  Store in tight container.

**this is the full recipe.  It's HUGE!  We recommend starting with a half recipe.