~ our ~

Needlework Shop
is located at
3530 Tye River Road
Amherst, VA 24521
ph. 434-263-6508
email ~ Notforgottenfarmwitch@gmail.com

Farm Shop Hours:
Saturdays Only ~ 10:00 - 4:00

Or Call/Email to make an appointment to visit us another day ~

We invite you each Saturday to bring along a project you are working on and come stitch/hook with us
here in the farm shop
kindly call or email ahead so we know you're coming!


~ Please visit our ETSY Shop for our unique patterns, supplies and wooden items
specifically designed for rug hooking, punch needle, applique, embroidery and cross stitch ~
... the photos below are just a few examples of what we offer in our Etsy shop ~ kindly click on any photo below to visit and see more ~

Monday, April 5, 2010

Red, White & WOW! and a chocolate Hangover....

Hi Folks!!
run...don't walk
to your nearest shop that carries
BHG's American Patchwork & Quilting mag ~
the June 2010 issue!!!

Polly & Laurie
( http://www.minickandsimpson.com/ )
are in there, and their homes, rugs, quilts and color pallettes are to dye for!
I need to see MORE or their homes...wish we were neighbors!


What a beautiful Easter we had yesterday...
Lee & Robin (Millstonemercantile) came for dinner with Peter, Hannah & I~
I baked a huge ham, sweet potatoes with pineapples and marshmallows,
the ever Easter staple: green bean casserole, veggies au gratin,
... and I baked my first-ever
Ricotta Pie!!!
(forgive me for not putting the recipe on sooner,...I think I was in a chocolate coma)
Lucille's Ricotta Pie:
CRUST for Ricotta Pie:
sift together:
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
to the dry mixture add 2 eggs and 4 tablespoons shortening...
mix with fingers to form a ball (don't overwork!)
divide dough into 2 balls and roll out or press into deep dish pie plate.
bake at 350* for 15-30 mins or until golden...let cool then fill with filling.

FILLING for Ricotta Pie:
beat 1 lb ricotta (whole milk) until smooth, then add 3 eggs, 1/2 pt heavy cream, 3/4 cup sugar and 1 tsp. van EXTRACT (not flavoring...you'll be happy you used the better stuff!)
Pour into the prepared crust (above), bake at 350* for 50 mins. cool slowly by covering with a clean dish towel.

you may want to cover the edges of the crust when baking again with the filling.

...Peter's Mom made this pie every year for Easter, along with
Italian Cream Pie, Rice Pie and Wheat Pie, and Ham Pie
(the latter I will try to make using leftover ham from yesterday)
Peter was happy with it, as were our guests...
Robin & Lee brought Hannah a Chocolate Mousse Cake with Chocolate Frosting...
like we NEEDED that
after the chocolate bunny feeding-frenzy
that occurred earlier in the morning!

(just Kidding Robin...it was delicious...I finished it off for b'fast!!)

Well Hannah is on Spring Break this week...
we are planning a trip to the Natural Bridge Zoo on Wednesday,...
it's a great little zoo, not too far of a drive,
and a Spring-time visit assures us of all kinds of baby animals will be there!
(I'll bring my camera for sure!!)

I am working on my projects
that I'll be offering Saturday eve
on my selling blog...
this update is all about pinkeeps, make-do's & prim sewing needfuls!
hope you can join me!

Enjoy the rest of the day,
and don't eat too much candy!

Blessings from the Farm,


Jeanne said...

That riccota pie looks delicious...will you please share the recipe? Happy belated Easter !! PS. can't wait to see your newest creations:)

Robin said...

You can NEVER have to much chocolate on Easter...thanks again for the special day. Did y'all save any cake for Hannah???
Love ya

婉婷婉婷 said...

來塊巧克力吧~~心情會好哦~~ ........................................

Ann D. said...

Love your blog! I visit everyday. How far are you from Greeneville/Johnson City, Tenn?

Previous Postings ~ So much more to see!