And we know that in all things God works for the good of those who love him, who[a] have been called according to his purpose.
It is a windy, blustery day in the south. But, I love it! I love all things autumn and this is definitely part of a beautiful fall we have enjoyed! I hope that wherever you are today that you also are enjoying the beauty, freshness, and blessings of the fall. Thanksgiving is fast approaching and I continue to receive notes from many of you sharing what you are thankful for this thanksgiving season. What are you thankful for? Please send us your comments and I will continue to post this month.
Thank you Toni for sharing the following with us:
Narrowing down to THREE things I’m thankful for.. would have to be in the following order:
1. My God who loved me(us) so much that He sent His son to live, die, and live again for me(us)so that we, too, may inherit heaven.
2. Family — all family immediate, extended and multiple-legged, furry members.
3. My employment – with so many folks out of work, and so few jobs available – I am extremely thankful for my job, the wonderful folks I work with and our great Manager.
I too am very thankful for family. We were blessed to have my mother-in-law and sister-in-law visiting in our home this week. They were here to celebrate the 100th birthday of Emma Howard, my mother-in-law’s sister and my husband’s aunt. Longevity abounds as they have another sister, Lena, who is 105 years old, a 90 year-old brother, and the baby of the family, Jewel, is a mere 70-something! My mother-in-law loves cherry pie and so I prepared a pie for her visit. I didn’t want to use canned tart cherries (like pie filling) but I was frustrated to find that I couldn’t buy tart cherries fresh or frozen! So I settled for this recipe for sweet bing cherry pie. I am not a cherry pie lover myself, but the family gave this a thumbs up!
- 2 Pillsbury Pie Crust
- 4 cup Bing cherries, pitted
- ¾ cup Granulated Sugar
- ½ cup Cornstarch
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 1 tablespoon Butter, sliced
- Place Bing cherries in medium sized bowl. Sprinkle with almond and vanilla extracts. Toss lightly.
- Mix sugar and cornstarch together, then add to Bing cherries. Mix well, coating all the cherries with the sugar/cornstarch mixture.
- Lightly spray a 9" pie plate with canola oil. Unroll Pillsbury pie crust and center one crust in pie plate letting the sides hang over.
- Pour cherries into the pie plate, dot with butter, cover with top pie crust.
Roll edges of pie crust under pinching top and bottom crusts together.
Flute pie crust all the way around. Cut 4 slits into the top of crust, to let steam escape during baking.
- Preheat oven to 375 degrees F. Cover pie crust with a pie ring, or shape a thin piece of aluminum foil around the outside of the pie to keep the crust from browning too much. Bake for 50 to 55 minutes or until pie is brown and bubbly.