I can’t believe that we are at the end of March and preparing for Easter weekend again! Last year 3 of my 4 kiddos were able to be with us for Easter. It was a special time with all three of the grands together for the first time! This year I will have only 2 of them plus a sweet daughter-in-law and 2 of the grands.
Recently I found a few pictures taken during my college days…senior year to be exact. I was a Home Economics major, and at the time, we had to spend 6 weeks in the Home Economics Residence. I happened to be assigned during the spring…including Easter. This picture was taken on Easter Sunday 36 years ago! I have been able to reconnect with 2 of my housemates through social media! We all got along very well and have lots of happy memories of those 6 weeks!
If you’ve been ready this blog for any length of time, you will know that I got my love of baking from my dear mother. I also was the recipient of many of her small kitchen gadgets when she decided she needed to give up her own kitchen. I know that kitchen gadgets are not meant to last very long. They are items we often receive as gifts for bridal showers and are often replaced before too many years of marriage have passed. However, I do still happen to have a few items that belonged to my mother years ago. They were very well made way back then (early 1970s) and have withstood the test of time. Mom bought these two particular items from a very dear friend of hers who was a school teacher during the year, but needed work during the summer. At least one summer she sold kitchen items…Pampered Chef, perhaps? I have no idea what company made these amazing tools, but they have lasted and lasted and lasted…like the Energizer Bunny, maybe? It is time for me to replace them, though, because they are finally wearing out. You can see the crack in the spatula to the left and the broken handle on the one on the right.
For several years, our Easter dessert has been pavlova. This year will be no different! I have all the ingredients written on my grocery list! You can find the recipe here. Be sure to give it a try! Your family will love it!
Last night we had some very special friends over for dinner. Twenty-five years ago this month my hubby and I began dating, and I was introduced to Dr. and Mrs. Cairns. Dr. Cairns was the minister at my husband’s church where I also began attending. It was under his ministry that I recognized the deep spiritual meat of the Word of God which he faithfully preached. I saw myself grow spiritually by leaps and bounds! Dr. Cairns is the pastor under whose preaching all of my children grew up. Mrs. Cairns taught each of them in Sunday School when they were in first and second grades. Needless to say, we were all saddened when he retired a few years ago and moved back to Northern Ireland. When they do come back to visit, we make it a point to always have them over for dinner. This trip was no exception. Russ was disappointed to miss their visit since he is away at BMT. Barbi, though, was able to drive up from GA to be with us for dinner and visit with these special people!
For dinner I prepared a modified Chicken Scaloppine dish that I served with rice and gravy, steamed broccoli with cheese sauce, dinner rolls, and a delicious flan for dessert. I will share the flan recipe now and the chicken recipe later.
brown sugar (amount will vary)
1 can sweetened condensed milk
1 can evaporated milk
2% milk (amount of the sweetened condensed can)
1 tsp. vanilla
I do not own a flan pan, but I do have a 2-quart casserole dish that is more squared on the bottom than round. This is what I used to make this flan. Use spray oil to lightly cover the inside of your dish. Sprinkle brown sugar over the bottom covering it completely. I made the mistake of pressing the sugar onto the bottom of my pan. Don’t do this! It will stick to your pan when you try to invert the dessert onto a platter!
In a large mixing bowl, carefully beat the 5 eggs. You need to beat them gently so as not to create lots of bubbles. I used a wire whisk. Continue beating while adding the 3 milks and the vanilla. Carefully pour milk mixture over the sugar. Set dish in a pan of water and put in a 350 degree oven.
Bake for about an hour. Make sure a knife comes out clean. I gave mine an extra 10 minutes. Let cool in the pan on a wire rack. Invert onto a cake platter, cover and refrigerate until ready to serve.
Crush strawberries. Cut the flan into 8 wedges. Put a dollop of whipped cream on top of the flan and strawberries over the cream. Serve with a whole strawberry on the side.