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Fathers are special to everyone

First of all, I want to wish ALL the fathers everywhere a Healthy and Happy FATHERS DAY. Today is a huge day for celebrating and acknowledging our fathers. Since we celebrated Mothers Day last month, it is only fair and just that we also celebrate Fathers Day as well.

Fathers play an important part of a person’s life and should serve as the provider and leader of their children. A father needs to be respectful, setting a good example and development of their child for later life.

I personally always had a very special place in my heart for my father and we were very close as to where I thought that if anything would ever happen to him, I would never be able to carry on. However, I did lose my father and somewhat God gives a person strength to endure the pain and grief. My father was a good man, hard worker, respected by all and loved his family.

Then when I got married and moved to the United States, I truly missed my father very much, but I was fortunate to have inherited a second person that loved and cared for me very much which was (George Angelos) my father-in-law that I called “father” as well.

Unfortunately both my father and father-in-law are no longer with us and tomorrow I will go with flowers to the cemetery to pay my respects. We are very fortunate because our three children got to know and spend quality time with their grandparents as they were growing up and they will carry fond memories and legacies throughout their lives.

In our family we have four fathers (my husband, son and two son-in-laws) that will be celebrating Fathers Day. My husband (Francis) is very well respected by our children and grandchildren and has always worked hard to provide us with a comfortable and loving close family.

It is very important for children to have proper guidance and instructions as the grow to be adults for your children need the closeness of a family more than you realize.

So to all of you that are fortunate enough to still have your fathers, be sure to make them feel extra special by fixing or doing something extra special for them that they will like and enjoy. As a person gets older, fancy gifts really do not matter to them, but the gift of your love they will cherish forever.

Till next week.

***

Strawberry Chiffon Pie

1 pint fresh strawberries

1/2 cup sugar

1 tablespoon unflavored gelatin

1/4 cup cold water

1/2 cup hot water

1 tablespoon lemon juice

1/2 cup heavy cream, whipped

2 egg whites

1/4 cup sugar

1 9-inch graham cracker crust

Crush strawberries; cover with 1/2 cup sugar; let stand 30 minutes. Soften gelatin in cold water; dissolve in hot water. Cool. Add strawberries, lemon juice and dash salt. Chill until mixture mounds when spooned. Fold in whipped cream. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating until stiff peaks form. Fold into strawberry mixture. Pour into crust. Chill firm. Top with more whipped cream and berries.

***

Raspberry Chiffon Pie

1 10-ounce package frozen red raspberries, thawed

1 package raspberry-flavored gelatin

3/4 cup hot water

2 tablespoons lemon juice

1/2 cup heavy cream, whipped

dash salt

2 egg whites

1/4 cup sugar

1 9-inch baked pastry shell

Drain raspberries and add water to syrup to make 2/3 cup. Dissolve gelatin in 3/4 cup hot water; add lemon juice and raspberry syrup. Chill until partially set. Beat mixture until soft peaks form. Fold in raspberries and whipped cream. Add salt to egg whites; beat until soft peaks form. Add sugar gradually, beating until stiff peaks form. Fold egg whites into raspberry mixture. Pour into cooled baked pastry shell (have edges crimped high – filling is generous. Chill until set.

***

Frosty Chocolate Pie

1 cup semisweet chocolate chip pieces

1/4 cup water

1 tablespoon instant coffee

dash salt

2 beaten egg yolks

1 8-ounce jar marshmallow creame

1 teaspoon vanilla

1/8 teaspoon almond extract

2 stiff-beaten egg whites

1 cup heavy cream, whipped

1 9-inch baked pastry shell

In top of double boiler combine chocolate, water, instant coffee and dash salt; heat over hot, not boiling water just until chocolate melts, stirring occasionally. Pour small amount of mixture into egg yolks; return to hot mixture. Cook and stir 3 minutes; remove from heat. Stir in marshmallow creme and flavorings. Chill. Fold in egg whites, then whipped cream. Pour into pastry shell. Freeze firm, 10 hours or overnight. Trim with whipped cream sprinkled with crushed peppermint candy. Serve.

***

Coffee ‘n Cream Pie

1 tablespoon unflavored gelatin

1/4 cup cold water

3 tablespoons instant coffee

1/3 cup sugar

2 egg yolks

1 1/2 cups milk

1 teaspoon vanilla

2 egg whites

1/4 teaspoon salt

1/4 cup sugar

1/2 cup heavy cream, whipped

1 9-inch baked pastry shell

Soften gelatin in cold water. Combine instant coffee, 1/3 cup sugar and yolks; stir in milk gradually. Cook and stir over hot, not boiling water, until mixture thickens slightly. Remove from heat immediately. Add gelatin and stir until dissolved. Add vanilla. Chill until partially set, then beat until fluffy. Beat egg whites and salt until foamy; gradually add 1/4 cup sugar, beating to soft peaks. Fold into gelatin mixture. Fold in whipped cream. Turn into pie shell. Chill firm. Trim with walnut halves if desired.

***

Burnt-sugar Chiffon Cake

3/4 cup sugar

1 cup boiling water

2 1/4 cups sifted cake flour

1 1/4 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup salad oil

5 egg yolks

6 tablespoons water

1 teaspoon vanilla

8 egg whites

1/2 teaspoon cream of tartar

In heavy skillet, melt 3/4 cup sugar over low heat, stirring constantly until medium brown and smooth. Remove from heat. Slowly add boiling water, stirring and heating to blend; cool. Sift dry ingredients into mixing bowl; make well in center. In this order, add: salad oil, egg yolks, 6 tablespoons water, vanilla and 6 tablespoons of the burnt-sugar syrup. Beat until satin smooth. Combine egg whites and cream of tartar. Beat until very stiff peaks form. Fold egg-yolk batter gradually into egg whites. Beak in 10-inch tube pan in 325 oven for 55 minutes, then at 350 for 10-15 minutes. Invert pan; cool throughly. Frost.

***

Mocha Chiffon Cake

4 teaspoons instant coffee

3/4 cup hot water

2 1/4 cups sifted cake flour

1 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup salad oil

5 egg yolks

3 1-ounce squares semisweet chocolate, thinly shaved

8 egg whites

1/2 teaspoon cream of tartar

Dissolve instant coffee in hot water; cool. Sift flour, sugar, baking powder and salt in to mixing bowl; make a well in dry ingredients. In this order, add: salad oil, egg yolks, coffee and vanilla. Beat until satin smooth. Stir in chocolate. Combine egg whites and cream of tartar in large mixing bowl. Beat until very stiff peaks form, stiffer than for meringue or angel food cake. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently cutting and folding just until blended. Bake in ungreased 10-inch tube pan in 325 oven for 55 minutes, then at 350 for 10-15 minutes. Invert pan; cool.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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