April was a great month with lots going on. We celebrated Easter lunch with family and friends, I’d like to thank everyone that stopped and dined in with us. We also had Chef Kevin in the house this month, he did a cooking activity with both our residents and tenants, it was enjoyed by all. We will be making his cooking activities a once-a-month occurrence with different items on his menu each time. Thank you, Chef Kevin!!!
May brings the start of our new Summer/Fall Menu with a lot of new items being featured. May also brings some new “national” days that we will celebrate during lunch time.
May 5, National Enchilada Day
May 18, National Reese’s Peanut Butter Cup Day
May 26, National Blueberry Pie Day.
Blue Berry Pie
- 2cups Gold Medal™ all-purpose flour
- 1teaspoon salt
- 2/3cup shortening
- 4to 6 tablespoons cold water
- 3/4cup sugar
- 1/2cup Gold Medal™ all-purpose flour
- 1/2teaspoon ground cinnamon, if desired
- 6cups fresh blueberries
- 1tablespoon lemon juice
- 1tablespoon butter, if desired
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flakey. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces, sprinkle over blueberries. Cover with top pastry that has slits cut in it, seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.