Hello Blog Followers!

Savannah and I are so excited to see how many of you viewed our Wooly Moments Blog Spot.  We will be keeping track of “Comments” and we just added “Followers” where you can sign up.  It is located on the upper right hand corner of the page.  Thanks for your fun comments!!!

Below we have included a photo of the stitched June “Snowbuddies.”  Notice that I Blanket stitched the outside scalloped edge.  If you do not know how to Blanket stitch the same thing can be accomplished by Backstitching the design and then adding straight lines horizontally.  We can call it the “Cheaters Blanket stitch.”  Be sure to send us any of your ideas, we’d love to hear them! 

We hope to be blogging with you once a week, but if we have something special to share, you may hear from us more often.  Our Blog-Master – Carrie….(Bee’s Mom, my daughter) added our photo today. 

“Mini Moments” from Bee…..

Yesterday I went to ballet, jazz and performance team practice.  Great news!  I graduated from my 2 Ballet II classes. I am very happy because next year I will be in Ballet 3 (Pre- Pointe).  I can’t wait! The recipe I used to move on was; to work really hard,  be a good listener, and of course, to believe in myself! I hope to keep on growing in my technique and much more. When I first started to dance I never thought I would make it this far in my dancing career. I have found that dancing has been a great part of my life.  I hope you found this interesting and fun to read!

Bee’s Banana Crème Pudding Pie

1 – Pillsbury refrigerated pie crust, baked as directed on box for One-Crust Baked Shell – I pinched the edge with my fingers and added pie weights so that the crust wouldn’t shrink.  (Learned from Tee Tee)

Filling:

¾ cup Sugar

¼ cup Cornstarch

¼ teaspoon Salt

3 cups Milk

3 Egg Yolks, slightly beaten

2 tablespoons Butter or Margarine – I used Butter

2 teaspoons Vanilla

2 to 3 Medium Bananas, sliced

1.      Bake the Pie shell and allow to cool for 30 minutes.

2.    Meanwhile, in a 2 qt. saucepan, mix sugar, cornstarch and salt.  Stir in milk until smooth.  Cook over medium heat, stirring constantly, until mixture boils and thickens, boil and stir for 2 minutes.  Remove from heat.

You can to stir a lot or the mixture can scorch on the bottom of the pan.

3.    Stir about ¼ cup hot mixture into egg yolks.  Tee Tee says you do this so the eggs won’t scramble.  Gradually stir yolk mixture into hot mixture. Cook over medium heat, stirring constantly, just until mixture begins to bubble and  is thickened.  Remove from heat, stir in butter and vanilla.  Cool until lukewarm, about 20 minutes.

4.    Arrange banana slices in the bottom of the cooled baked shell.  Pour cooled pudding over bananas.  Refrigerate until set, at least 3 hours.  Top with whipped cream.  I used Cool Whip.

My Papa said it was the best pie ever!