Pistachio Pastry Cream

19 You will say to me then, "Why does he still find fault? For who can resist his will?"

20 But who are you, O man, to answer back to God? Will what is molded say to its molder, "Why have you made me like this?"

Romans 9:19-20

1 box instant Jello Pudding and Pie Filling, I used sugar free, 1 oz

1/4 c fat free milk

1/4 c cream

4 oz cool whip, thawed

Whip pudding mix and milk together, then stir in cool whip.

Piping instructions:

Take a gallon size ziploc bag and open wide so that the bottom corner is accessible. Using a spatula, get your cream out of bowl and pile on top of the bottom corner of the bag, above the filling, twist excess bag. Using sharp kitchen scissors, snip a 1/4 inch hole. 

Squeeze with a steady pressure to fill pastries.

Shelf Stable Pastry Filling

though they were not yet born and had done nothing either good or bad-in order that God's purpose of election might continue, not because of works but because of him who calls- Romans 9:11

4 oz  Cream Cheese, softened

1 Instant White Chocolate Pudding Mix, 3.3 oz

1 1/4 c cold Milk

2 T vanilla
4 Whipped Topping, thawed

Directions:

"Cream" the cream cheese until smooth and add milk slowly. Then beat in pudding mixes until completely blended. Fold in the whipped topping. Refrigerate until needed but if you are going to be piping, let come to room temperature.

Piping instructions:

Take a gallon size ziploc bag and open wide so that the bottom corner is accessible. Using a spatula, get your cream out of bowl and pile on top of the bottom corner of the bag, above the filling, twist excess bag. Using sharp kitchen scissors, snip a 1/4 inch hole. 

Squeeze with a steady pressure to fill pastries.

Fluff Frosting

                                                                                                             

Matt.25:46 And these will go away into eternal punishment, but the righteous into eternal life."



1 1/3 cups margarine, softened
2 cups marshmallow cream (7 oz. tub)
1 T vanilla extract
1 t almond extract
1 -1 1/2 t milk
2 2/3 cups powdered sugar

Blend margarine and marshmallow creme together till smooth.
Add liquids and mix well.
Blend in powdered sugar and beat till smooth and creamy.
If thinner frosting is desired, simply add more milk.

Lemon Curd

                                                                                                           

Thanks Rita!

3 tablespoons lemon zest

1/2 cup fresh lemon juice (2 to 4 lemons)

1 1/2 cups sugar

8 tablespoons butter

3 eggs, lightly beaten

2 egg yolks, lightly beaten

Directions:

Stove top Method:

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

Bring just to a boil; reduce heat to medium-low and simmer 5 minutes.

Add butter and stir until it has melted and combined.

Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended.

Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

Remove from heat.

Cover and refrigerate at least 1 hour.

Microwave Method:

Place butter in a large glass bowl and microwave on high for 10 seconds or until the butter is soft, but not melted.

Whisk in the sugar, lemon rind and lemon juice. Add the whole eggs and yolks and blend well.

Cover with parchment paper and microwave on high for 3 minutes, stirring well after each minute or until mixture thickens and coats spoon.( May need more time for all microwave ovens are different so be sure it coats the spoon as for a custard!).

Cover and refrigerate at least 1 hour.

Pour into a sterilized glass jar(s) (jam jars are perfect) and leave to cool.

Refrigerate