The Goodness of God

Do you have that favorite recipe you can always count on to be delicious?  Everytime you make it? Mary does! Join Mary as she talks about tasting God's goodness!Psalm 34:8 – Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him!

Do you have that favorite recipe you can always count on to be delicious?  Everytime you make it? I have one. It’s Raspberry Cream Pie. Nilla wafer crust, perfectly cooked vanilla custard layer, and fresh homegrown raspberries cooked with sugar into a saucy, sugary goodness that gets spread on top.  Chilled in the fridge and then eaten cold.  It’s delicious – every time.

I think that’s one of the most lovely tastes in the whole world, and yet I think that God’s goodness tastes better than that.

However there are some differences to the taste of that pie and the goodness of God.

Today’s focus verses:

Psalm 145:9 – The Lord is good to all, and his mercy is over all that he has made.

Psalm 23:6 – Surely goodness and mercy shall follow me all the days of my life, and I shall dwell in the house of the Lord forever.

Romans 8:28 – And we know that for those who love God all things work together for good, for those who are called according to his purpose.

And BONUS:
Mary’s Raspberry Cream Pie
A homemade pie that requires patience and care, but it always pays off!

CRUST:

1 ⅓ cups vanilla wafer crumbs

2 Tablespoons sugar

5 Tablespoons butter, melted

½ teaspoon vanilla extract

FILLING:

⅓ cup sugar
4 ½ Tablespoons flour

Pinch of salt

1 ½ cups half n’ half

5 egg yolks, beaten

4 ½ Tablespoons butter

1 ½ teaspoon vanilla extract

1 ½ Tablespoon powdered sugar

TOPPING:

4 cups fresh raspberries

⅔ cups sugar

1 Tablespoon cornstarch

Directions:

CRUST:

Combine the first four ingredients; press into the bottom and sides of an ungreased 9 inch pie pan. Bake at 350’ for 8-10 minutes or until the crust just begins to brown. Cool.

FILLING:

In a saucepan, combine sugar, flour, and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cool 5 minutes, stirring occasionally. Pour into crust; sprinkle with powdered sugar. Chill 30 minutes or until set.

TOPPING:
Meanwhile, crush 2 cups of raspberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining raspberries; carefully spoon over filling. Chill 3 hours or until set. Store in the refrigerator.

Makes 1 9 inch pie, or 8 servings.
(If you buy the smaller premade Nilla Wafer crusts, get two and add 1 more cup of fresh berries to the topping at the end. Split the filling and topping between the two.)

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