Escolar Documentos
Profissional Documentos
Cultura Documentos
As February is considered the month of LOVE, its a good Calendar of RSCA Events
RSCA 2017 Annual Meeting
time to start showing some love for the Shores, and your
Wednesday, February 8th, 7pm @RWSLibrary
neighbors! Lets focus on concerns related to three elements:
650-888-7301
resources, suburban development, ethnic
High Quality Licensed Child Care & Preschool in the
experience and entrepreneurial achievement on
Shores. Chinese Immersion and Montessori Program.
the Peninsula from the time of the Costanoan
Indian through today. e Museum is open Enrichment Curriculum. Nutritious Food.
Convenient Location. Experienced Teachers.
www.ElitePreschools.com/Testimonial
every day except Monday, from 10am to 4pm.
More information is available at historysmc.org or 650-299-0104.
Page 16 February 2017 e PILOT
From LYNNs KITCHEN
(How a Connecticut Yankee embraced California Cuisine)
RASPBERRY SAUCE
Cup Chopped Walnuts
2 Large Eggs
1 Cup Sugar
Cup Water
tsp. Salt
Cup Sugar
tsp. Baking Powder
2 Tablespoons Cornstarch
1 tsp. Vanilla
1 tsp. Lemon Juice
(Oven Temperature 350 Degrees)
Combine water, reserved liquid from thawed berries, sugar
Combine 1 Cup Flour, confectioners sugar and soft butter and cornstarch in a saucepan. Cook this mixture, stirring over
blend well with hand mixer. Press mixture into the medium heat until thick and clear. Add lemon juice. Cool.
bottom of a lightly greased 13 x 9 baking pan. Bake at
350 degrees for approximately 15 minutes until lightly To serve dessert, slice raspberry torte into squares and arrange
browned. Remove from oven, set aside to cool. Keep oven on a small dessert place. Top with fresh whipped cream, and
at 350 temperature. pour the raspberry sauce over the whipped cream and torte.
Garnish with fresh raspberries and a sprig of mint. Enjoy!
(Lynn has been an RSCA Board member since 1994.)