The Old Parsonage Newsletter – June

The Old Parsonage in Rutland ND will be open Friday, June 13, from 4-7, Sat. June 14, from 10-4, and Sun, June 15, from 12-4.

There is an array of different planters – and some of them will have flowers in them!  We waited so long for the warm weather and all of a sudden it was hot. The rain helped and the trees and gardens look lush.  It’s fun to see what items can be used for a different planter to make a change in the look of our yards.

Some of the other items in now are: more dishes; school desks; books; hats; pictures; frames; sewing machine cabinet; chairs; primitives; and lots more. It changes frequently and that’s what makes it fun to look at.  There are also some give-away items: A computer screen that is new; old gulf clubs; some small wooden table legs; and more!  Check it out and see if it’s something you can use.

There was a surprise guest staying under the back porch this month.  A skunk decided it looked like a good place to make a home.  So far only the back shed smelled some.  Paul has the job of trying to catch him with the aid of a trap from Dale.  So far the skunk has enjoyed several meals of cat food.  But Paul is determined to finish the job so we will report on what happens!

Recipe for the month:
Pecan Sweet Potato Pie

Crust: 3/4 cup pecans, a cup flour, ¼ cup brown sugar, ¼ tsp salt, ½ cup cold butter, 3 tbsp cold water.  Put pecans, flour, sugar and salt in food processor and pulse until pecans are ground.  Add butter and pulse until mixture resembles coarse crumbs.  Sprinkle in water and pulse until dough forms.  Wrap in plastic wrap and chill for 45 minutes.  Roll dough out onto lightly floured surface and transfer to a 10″ cast iron skillet.  Line crust with foil and bake for 12 minutes at 375.

Filling: Add 2 medium sweet potatoes, peeled and cooked, ½ cup milk, ½ cup melted butter, 3 eggs, 3/4 cup brown sugar, 1 tsp vanilla, 1 tsp cinnamon, and ¼ tsp nutmeg, to the food processor and pulse until smooth. Pour filling into crust and bake for 50 minutes.  Let pie cool for 50 minutes or chill overnight, then prepare caramel.

Caramel: in saucepan over medium heat, combine 4 tbsp butter, ¼ cup brown sugar, and ¼ cup maple syrup. Stirring frequently, bring to a simmer.  Stop stirring and continue to simmer for 3 minutes. Mix in ½ cup chopped pecans and ½ tbsp vanilla.  Serve warm over pie.

Hope to see you the second weekend in June!     Kathy

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