A Piece of Pie!

My Family and I had a road trip to a beach town called Saugatauk in Michigan! One our way there we stopped at a pie restaurant called Cranes Pie Pantry! It was a old fashioned restaurant on a huge 98 acre farm! It was a beautiful day and when we pulled into the parking lot we were greeted by green fields for as far as we could see!

When we got inside we saw that all over the pie shop were old antique items! There were old fashion signs, dolls, bikes, books, and much more! I felt like we had gone back in time! For lunch I got a cup of there famous chili and a grilled cheese sandwich! The chili was amazing! The grilled cheese was delicious! But the whole time I was eating them all I could think about was this pie that awaited me at the end of the meal!

You can't believe how many kinds of pie they have on their menu! They have every type of pie you can think of! I choose the Red Raspberry Pie! It was one of the best pies I had ever tasted!  It was a little tart but still sweet! I loved my food at Crane's Pie Pantry!

After we ate we went into the fields and picked some fresh peaches and plums! Then we bought some fresh zucchini! The fruit and vegetables were so yummy and delicious! I didn't know what to do with the two zucchini that we had gotten! So I decided to make Chocolate Zucchini Muffins! I love chocolate so I doubled the amount of chocolate chips!

Zucchini-Chocolate Chip Muffins

Makes 12 Muffins

Ingredients

1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg, lightly beaten

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/4 cup miniature semisweet chocolate chips

1/4 cup chopped walnuts

Directions

1.In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

-Emma Lou:-)

I Scream You Scream We All Scream for Sorbet?

What is the most important meal of the day? This question haunts my mind day in and day out. Although many scientist say that breakfast makes the whole day better I just don't agree. Shouldn't having a nice warm dinner with your family count for something? Maybe the reason that I think this is that I wake up so late. A few days ago I woke up and by the time I had breakfast made and was ready to eat it, it was lunch time. Well yesterday I had the most amazing dinner. It really made you wonder why breakfast was the most important. I made Halibut Fish Tacos. I found this recipe on a blog called over cocktails. http://overcocktails.blogspot.com/2009/06/farmers-market-dinner-halibut-fish.html It has great recipes and I really like it. It was fun to make and really had an affect on my family. I made homemade Pico de Gallo and a sour cream spicy sauce. My dad was questioning if he would like the sauce but when he had some it was his favorite thing on the taco. My little sister liked the fish but didn't like the sauce. My mom thought that they were yummy and fresh.

 After this dish I made a raspberry sorbet with fresh whipped cream. I found this recipe in a Martha Stewart Living magazine. It only took me 10 minutes to make and then into the freezer it went. My family LOVED it. My dad thought that the tart raspberry sorbet with the subtle sweetness of the whipped cream was perfection! My sister wanted all of sorbet and my mom thought that it tasted like real raspberries.

I thought that both dishes were a huge success! I am so excited to have found two new dishes to add to my dinner and dessert lists.






Raspberry Sorbet with Fresh Whipped Cream
Active Time: 10 min. Total Time: 40min.
Serves 4
Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

1/4 cup water
1/4 cup plus 1 tablespoon sugar
1 bag (12oz) frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream.

1. Stir together water and 1/4 cup sugar until sugar dissoves.
2. Pulse raspberries in a food processor until coarsely chopped with machine running, pour in sugar-water; pulse mixture until smooth. Transfer to an airtight container, and freeeze until firm, about 30 minutes.
3. Whisk cream and remaining tablespoon sugar until soft peaks form.
4. Scoop sorbet into 4 glasses, and top with whipped cream.

Before I transfered into an airtight contianer I strained the mixture. This made the sorbet more smooth.

-Emma Lou :-)