RECIPE INGREDIENTS:
	1/2 cup butter
	8 ounces semisweet chocolate
	1 cup sugar
	1 cup light brown sugar
	4 eggs, at room temperature
	2 teaspoons vanilla extract
	1/2 cup Purple Puree
	1 1/2 cups flour
	1/2 teaspoon salt
	1 cup chopped walnuts or pecans

1. Heat the oven to 350°. Lightly butter a 9- by 9-inch cake pan and dust it with flour. Melt the butter and chocolate in the microwave at half power, then whisk until smooth.

2. Combine the sugars in a large mixing bowl. Add the eggs. Using a hand mixer, beat the ingredients on medium-high until well blended. Add the vanilla extract, the cooled chocolate, and the Purple Puree; mix on medium just until evenly blended.

3. Sift the flour and salt into a medium-size bowl, then stir them into the chocolate mixture until no streaks of flour remain. Stir in the nuts. Scrape the batter into the prepared pan and smooth the top with a spoon.

4. Bake the brownies in the center of the oven until they rise and the top has a thin, brittle crust, about 30 to 35 minutes. Transfer the pan to a wire rack to let the brownies cool. Makes 16 brownies.

Nutritional Information Per brownie: 316 Calories, 39.8 Carbohydrates (13% dv), 16g Total Fat (25% dv), 7.2g Saturated Fat (36% dv), 67.9mg Cholesterol (23% dv), 94.8 mg Sodium (4% dv), Iron (11% dv), Folate (8% dv), Fiber (8%dv)

Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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*Jared and Isaiah have a website: jaredandisaiah.wordpress.com

Thank you for your time and love, and hope to continue to build our relationships with you.

                              HAPPY FATHERS DAY!!!

Pray for a safe trip,

safe pregnancy,

plenty of rest and

plenty of study time for me in MX.

In summertime, blueberry pies crop up across America, but a truly special pie — like this one with a lemony berry filling and a crust decorated with stars — is worth celebrating.

Filling: 6 cups blueberries 2 teaspoons grated lemon zest 2 tablespoons fresh lemon juice 6 tablespoons all-purpose flour 3/4 cup sugar 1 unbaked piecrust (recipe below) plus extra dough Crust: 2 cups all-purpose flour 1/4 teaspoon salt 3/4 cup (1-1/2 sticks) cold unsalted butter 4 or 5 tablespoons cold milk Extra flour, as needed, for rolling the dough

Step 1
For the crust: Place the flour and salt in the bowl of a food processor fitted with a steel blade. Cut the butter into slices with a dinner knife and scatter the pieces on top of the flour.

Step 2
Pulse the flour and butter until they are combined and the mixture resembles a coarse meal. Add the milk a tablespoon at a time, pulsing after each addition, until the dough sticks to itself when gently squeezed.

Step 3
Transfer the dough to a lightly floured surface. Use your hands to shape it into two balls, one twice as large as the other. Using extra flour as needed to prevent sticking, roll the larger ball to fit a 9- or 10-inch pie pan. Wrap the smaller piece of dough tightly in plastic wrap. Refrigerate until ready to use. Makes a 9- or 10-inch piecrust, plus extra for a decorative top crust.

Step 4
Creating the filling and assembling the pie: Heat the oven to 375° F. Place the blueberries in a large bowl, and sprinkle with the lemon zest, lemon juice, flour, and sugar. Toss gently until the berries are evenly coated.

Step 5
Line a 9- or 10-inch pie pan with the rolled piecrust dough and crimp the edges. Pour the filling into the crust. Let your kids cut the extra dough into shapes with cookie cutters. Lay the shapes, touching one another, on top of the filling. Press any pieces that meet the sides of the crust into the edges.

Step 6
Place the pie pan on a foil-lined tray (to catch any spills) and bake in the lower third of the oven for 45 minutes or until the filling is bubbly around the edges and the crust is lightly browned. Serve hot, warm, or at room temperature. Serves 8.

Please pray for a healthy baby.

Praise God along with us for this victory. And please pray that Adriana will continue to seek His face. She wants to continue to meet every day to continue the teaching.