Hugh and Margaret celebrated sixty years of wedded bliss earlier this week. Q planned a surprise party in honor of this blessed occasion. He got some help with food and asked everyone to keep it a secret until this past Wednesday night.
Everyone shouted, Surprise! as they walked into the fellowship hall. The room was filled with friends and family and the table held some great food for all to enjoy!
Q's sister and her kids were here visiting for a few days, so I had some help putting together the desserts. First, I made this Triple Berry Tart for Margaret. The recipe comes from Taste of Home's 2006 Diabetic Cookbook.
The tart is so easy to put together. My nephews, Gabriel and Ross helped me put the berries on. Here's the recipe....
Triple Berry Tart
1 unbaked refrigerated (9-inch) pie crust
1/4-cup reduced-sugar raspberry fruit spread
1-1/2 cups fat-free whipped topping
3 ounces reduced-fat cream cheese, softened
1-1/2 cups fresh strawberry halves or quarters, stemmed
1/2 cup fresh raspberries
1-1/3 cups fresh or frozen blueberries, thawed
1 tablespoon powdered sugar (optional)
1. Preheat oven to 450 degrees.
2. Unroll pie crust on large nonstick baking sheet; prick with fork. Bake 8 minutes or until light brown. Remove to wire rack; cool completely.
3. Place fruit spread in small microwavable bowl; microwave at HIGH 15 seconds or until slightly melted. Remove from microwave. Spread evenly over pie crust, leaving 1/2-inch border.
4. Beat whipped topping with cream cheese in medium bowl with electric mixer on medium speed until well blended and smooth. Spoon tablespoonfuls whipped topping mixture evenly over fruit spread. Using back of spoon, smooth whipped topping layer.
5. Arrange berries in decorative fashion over top. Sprinkle with powdered sugar. Makes 8 servings.
Three-year-old Ross helped me put the finishing touches on two coconut cream pies. I got the recipe for Old-fashion coconut cream pie from Allrecipes.com. I changed a few things based upon the reviews. I added one extra egg yolk, used cornstarch instead of flour and added in one teaspoon of coconut extract instead of the vanilla extract. It came out so creamy and yummy!
I used my decorator tool to put on the whipped cream. My cooking buddy, Ross, helped come up with the design on the pies. We all thought they looked good and tasted great! Best of all, Hugh loved it, as this is his favorite dessert!
We had a great time of fellowship with Hugh and Margaret. One of their grand daughters put together a picture slideshow for them. It was fun to watch and see these two over the years.
Our get-together was a blessing to this special couple. Marriage is a wonderful thing to celebrate--especially when it's sixty years!
Congratulations, Hugh and Margaret! May God bless you as you continue to serve Him.