![]() I was looking around and saw Amanda holding one of the babies so her mother could eat. My thoughts were also on the parents and how much they may have struggled but thankfully, they have landed there, at the Family Service Center, and have a roof over their heads, a bed to sleep on and hot food to eat.Įveryone had gone through the line and the families were all sitting down eating. Who knows what put the families in the situation that they are in but it was so nice to see that some of the children could still smile and laugh and be silly. ![]() I’m not sure what I was expecting but when the doors to the dining hall finally opened and the families started coming in and lining up for dinner, the kids came up to us, mostly shy and timid, but some with smiles on their faces (especially from the little ones that kept coming back for seconds and thirds). Now, I can be a pretty emotional person and I knew there would be children there so I told myself to be strong and not cry. These families, for whatever reason, are homeless but live at the Family Service Center. We cooked and served dinner (and served the bread and pies we had made) to families in the Minneapolis area at the Family Service Center. We bonded with other bloggers, our teacher (Chef Susan) and Julia and Natasha from King Arthur Flour. We attended classes where we learned how to bake bread and pie pastry crust. They are on a mission to inspire people around the country to join the #BakeforGood movement. “While the name is new, King Arthur Flour has been living the initiative for a long time.” For over 20 years, King Arthur Flour’s free Bake for Good Kids Program has traveled all over the country helping kids learn to bake and share their baked goods with those in need. April is Bake For Good month and King Arthur Flour hit the road, with stops in Seattle, the Twin Cities and Los Angeles to meet with bloggers, and to cook and serve food to people in need. ![]() Store in the refrigerator for up to 5 days.If you follow me on social media, you may remember I recently attended a King Arthur Flour Bake for Good event in the Twin Cities. Remove the pie from the oven, and cool for 2 hours before cutting. Bake for an additional to 30 to 40 minutes, until the crust is golden brown and you can see the berries bubbling through the slits in the crust. Lay a sheet of aluminum foil gently on top, covering the entire crust. Brush the top crust with milk and sprinkle with sparkling sugar, if desired.īake the pie for 30 minutes. Cut three slashes in the top of the pie, to allow steam to escape. Roll the remaining piece of dough into a 9" circle, and lay it atop the filling.īring the hanging edges of the bottom crust up and over the top crust, rolling and squeezing them together, then crimping decoratively. To assemble and bake the pie: Spoon the filling into the crust. To prepare the filling: In a medium-sized bowl, stir together the blueberries and their juice, the spices, vanilla, sugars, salt, and lemon juice. Transfer the dough to a 9" regular (not deep-dish) pie pan that's at least 1 1/4" deep leave the edge hanging over the edge of the pan. To roll the crust: Flour your work surface, and roll the larger piece of dough into a 12" circle. ![]() This step can be done the day before refrigerate the berries overnight. Simmer the berries gently, over medium-low heat, until the liquid in the bottom of the pan is syrupy this will take about 45 minutes. To prepare the blueberries: Place the berries in a large sauté pan.
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