Writing, waiting, giving, and butterscotch

My book is sitting at a certain publisher, and though it hasn't been rejected, it hasn't been accepted. More than likely it has yet to be reviewed at all. Good thing I don't plan to quit my day job! ;)

But where I do have the privilege of writing on a regular basis is at the wonderful blog community for women serving overseas called Velvet Ashes. Whether you are a woman serving overseas or not, do give it a look. I think any and all can find some serious encouragement there. And right now, VA is running a very cool Eggs & Tires giving project to benefit children and families in Haiti. Check it out!

Meanwhile we are preparing for Christmas over here, along with most of the rest of the world. We dug up our Christmas tree from two years ago, which has been growing happily on our roof beside my sage garden (it was supposed to be an herb garden but only the sage took). We plunked the poor tree in a pot in our bay window and trimmed it. Post kids-in-bed, Daddy chillaxed with a mug of hot homemade eggnog and the last wedge of butterscotch pie.

The paper chain from six years ago is fading badly but we can't part with it.
It goes around and around our meager tree every year.

I have posted my eggnog recipe several times, but the butterscotch pie, a conglomeration of several recipes I've recently clipped, is a new and dazzling addition to my dessert repertoire. Enjoy!

BUTTERSCOTCH PIE

• Baked pie shell
• 1 1/4 cup packed dark brown sugar
• 1/4 cup butter
• 1/3 cup flour
• 1 t. cornstarch
• 2 cups whipping cream
• 3 egg yolks/4 egg whites
• 1 t. vanilla
• 1/2 cup sugar
• pinch salt
• pinch cream of tartar

• Directions

  • 1
    In a medium saucepan, combine 1/2 cup brown sugar and 1/4 cup butter; cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
  • 2
    In a small bowl, combine the remaining 3/4 cup brown sugar, flour, and cornstarch. Add to butter mixture and stir until combined.
  • 3
    Gradually stir in whipping cream. Return to heat and cook and stir over medium heat until thickened and bubbly; reduce heat and cook, stirring, for 2 minutes. Remove from heat.
  • 4
    In a small bowl, lightly beat egg yolks. Gradually stir about 1 cup of the hot filling into the yolks. Add yolk mixture back into the pan and bring to a gentle boil over medium heat, stirring. Reduce heat and and cook and stir 2 minutes. Remove from heat. Stir in vanilla and pour into pie shell. Set aside.
  • 5
    To make the meringue, beat the 4 egg whites until soft peaks form. Add the 1/2 cup sugar, pinch of salt, and pinch of cream of tartar; beat until glossy and thick (peaks will fall over). Spread over the pie sealing to the edges and bake pie in a 350° oven 15 minutes or until meringue is golden brown. Set out to cool completely and then refrigerate for at least 2 hours. Serve.
  • p.s. You can serve the pie at room temperature, if you prefer your pudding pies warm.