Hello homemakers. Look at my forth of July flowers my sweet girl bought for me today! I was so moved. Growing up she always picked me wild flowers from yards but these are the first she ever bought for me and surprised me with. She is a now a teen and growing up, I am guessing the days of wild weeds are over and I miss that but I cherish those sweet memories in my heart along with the new phases in her life of growing up. I adore my flowers! She knows I love flowers and tried to please me.
This fourth of July I want to celebrate not only our country, those who fought for us & our freedoms but these sweet flowers remind me to celebrate those around me that I love. Life is to short. I have lost so many loved ones in this fragile life. So this fourth of July I shall tell all those I love that I love them and appreciate them & show them how much they are loved!
I want to share with you a wonderful pie recipe you can make for 4th of July that a sweet friend of mine sent me today from her kitchen to mine. Thanks Sue!
Laguna Beach Pie
1 ½ sleeves of Saltine crackers
½ Cup softened unsalted butter/margarine
3 tablespoons Sugar
1 can (14 oz.) sweetened condensed milk
4 egg yolks
½ cup lemon or lime juice (can mix both)
*whipped topping & sea salt for garnish
Preheat oven to 350 degrees. Crush the crackers, not to dust.
Easiest to use hands. Add the sugar and butter and knead until
the crumbs hold together like dough. Press into an 8-inch pie pan.
Chill for 15 min. then bake for 18 min. While the crust is cooling,
(it doesn’t need to be cold.) beat the egg yolks into the milk, then
beat in the juice. Important to mix very well. Pour into the shell crust
and bake for 16 min. until set. Refrigerate for at least 45 min. Pie needs
to be completely cold to be sliced. Serve with whipped topping & sea salt