Tag: transliterated as ‘p.’ *the numerical value of the ratio of the circumference of a circle to its diameter (approximately 3.14159). *ASTRONOMY – the sixteenth star in a constellation. *CHEMISTRYPHY

Happy Almost weekend!

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Happy Pi Day… 

What is Pi?

*the sixteenth letter of the Greek alphabet ( Π, π ), transliterated as ‘p.’

*the numerical value of the ratio of the circumference of a circle to its diameter (approximately 3.14159).

*ASTRONOMY – the sixteenth star in a constellation.

*CHEMISTRYPHYSICS – relating to or denoting an electron or orbital with one unit of angular momentum about an internuclear axis.

*the numerical value of pi is 3.14159265359

Pi Day comes  just once this century and Saturday! In Pi the number is all the value and beauty and wonder that is at the heart of the reality science holds. In the gift of a good slice of pie the dessert, is all the kindness and compassion that our shared humanity encompasses. Cooking really does heal the world. Why not start with a slice of pie?

Grab your favorite recipe (recipes is below) from your Longaberger Recipe Basket (on sale til the 19^th). Carry your favorite pie in our beautiful Social Gathering (on sale til the 19^th) or Cake basket (on sale til the 19^th) and don’t forget our insulated Coolers which are retiring March 31^st(List attached). Place your Woven Traditions Flatware in our Extra-Small Handy Helper (on sale til the 19^th) or Cracker basket (on sale til the 19^th) and use our Artisan Napkin Basket (retiring March 31^st and on sale til the 19^th) for napkins.

COLORS RETIRE THE END OF MARCH!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I LOVE THIS NEW BASKET!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

HURRY only until March 19^th!

	March Sale Products	List price	Saleprice
12982	go to	124	99
12979	pass along	84	67
12455	artisan bread	65	52
12612	artisan napkin	69	55
12456	artisan spring	65	52
17231	bread	49	39
17257	business card	32	25
15407	button	39	31
17300	cake	85	68
17401	cracker	39	31
15504	darning	59	47
12580	lg everyday essentials	139	111
12148	hamper	175	140
12826	sm handy helper	79	63
12911	sq handy helper	79	63
12860	ex sm handy helper	59	47
18211	kiddie	55	44
12602	sm laundry	189	151
17818	med market	85	68
17958	note pal	45	36
12209	pencil	39	31
12857	lg picnic	120	96
62906	recipe set	72	57
18253	recipe	49	39
12145	social gathering	89	71
11801	sq waste	85	68
12832	Sm stow away	72	57
12833	med stow away	99	79
68757	tissue set	69	55
18652	tissue	49	39
18603	tea	39	31
63286	Wine & cheese	169	135
13021	Bag-it	65	52

 

Want some good Pie???

Grandma Bonnie’s Apple Pie

3 cups sliced peeled apples

Pie Pastry for two shells (see below for recipe)

1 cup sugar

2 T butter cut into pieces

3 T flour

3 T milk

1/2 tsp. Cinnamon

 

Mix the apples, sugar, flour and cinnamon in a large mixing bowl. Place one pastry shell in the pie plate. Trim and flute the edge to fit the plate. Prick the bottom with a fork. Add the apple filling. Dot with butter and sprinkle with the milk. Cut remaining pastry circle into strips. Weave a lattice-fashion over the pie or place the whole remaining pastry circle on top of the filling, sealing and fluting the edge and cutting vents. Bake at 375° for 40 to 45 minutes or until golden brown. Serves 4 to 8.

 

Grandma Bonnie was known to make 2-3 pies each at a meal to feed her family of 12 children. If you were late for dinner, there was no guarantee you would get dinner or dessert.

 

Grandma Bonnie’s Homemade Pie Crust

4 cups flour

1 ½ teaspoon salt

1 egg (beaten)

½ cup water

1 Tablespoon sugar

1 ½ cups lard (Crisco Shortening)

1 Tablespoon vinegar

 

Sift together flour, sugar and salt. Cut in shortening. Mix together egg, vinegar and water. Add to flour mixture. Chill before rolling. It will keep soft for days in the refrigerator and is easy to roll.

(I also make a large batch, divide and freeze it in saran wrap and aluminum foil and it keeps well for about 3 months – Paula)

 

 

Here’s my ALL-TIME FAVORITE pie recipe…Paula

 

Cherry-Berry Pie

1 (10 oz.) package frozen red raspberries, thawed

1 (16 oz.) can pitted red cherries, undrained

1 cup sugar

1/4 cup cornstarch

1/4 cup butter or margarine

1/4 teaspoon almond extract

1/4 teaspoon red food coloring

1 (15 oz.) refrigerated pie dough

1 teaspoon flour

Drain raspberries and cherries, reserving one cup of combined juices; set fruit aside.

Combine sugar and cornstarch in a medium saucepan; gradually stir in juices. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook one minute, stirring constantly. Remove from heat; stir in butter, almond extract and food coloring. Gently fold in reserved fruit; cool slightly.

 

Unfold piecrust and press out fold lines; sprinkle with flour, spreading over surface. Place, floured side down, in a 9-inch pie plate; fold edges under and flute. Spoon filling into crust. Roll remaining piecrust to press out fold lines. Cut 3 to 5 leaves with a 31/4 inch cookie cutter and mark veins using pastry wheel or knife; set aside. Cut remaining pastry into 1/2 inch strips and arrange in a lattice design over filling. Top with pastry leaves. Bake at 375 degrees for 45 minutes. Cool on a wire rack. Garnish with fresh raspberries or powdered sugar or top with ice cream.

Yield; one 9 inch pie

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This posting is being sent to you by your Home Consultant Rose Vincent, ROSES GIFT IDEAS