Down a dirt road, past fields and deep woods ~
stands a humble little farmhouse wearing chippy white paint and a rusty tin roof...
it's here at our beloved Notforgotten Farm that you will find us...chasing our kittens, puttering in the herb gardens, or talking to the trees.

Our Needlework Shop & Studio
is located here at our farm:
3530 Tye River Road
Amherst, Virginia 24521
ph. 434-263-6508
email ~

Due to Covid-19 Health restrictions, the Shop & Studio at Notforgotten Farm is CLOSED until further notice...

Our ETSY Shop is Always Open!
visit our Etsy Shop by clicking on any one of the thumbnail photos below or going to

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
( )
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'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 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,


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

  2. 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

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


Thank you kindly for visiting with us ~ we love to read your comments! ~ please leave us a note...

Blog Archive