Beautiful table and cookie platters!

Tonight we go to my daughter's. Tomorrow is an informal all day brunch/lunch/dinner here at our house for about 20. Most of the food is ready. We will start out using China and glass, end the day with mugs, paper plates and red solo cups.

Happy Holidays/Merry Christmas!

Oh my...all just beautiful! Glad you were able to finish your cookies!

How inviting it all looks! Merry Christmas

How lovely!

That is a surfeit of riches! I know you won’t eat all of it so I will send you my address if you like. No one will miss anything while sitting together in that beautiful dining room! All is lovely.

Everything looks so pretty and yummy.

It looks lovely. :-). We had cookies and ice cream and totally enjoyed it. But they were store bought and didn't look as lovely as yours do.

Hi, bonnie_ann, your cut-outs look so nice. Mine looked kind of like amoebae. I rolled them out and used copper cutters I had but have no idea what happened. But they taste fine, and since it's just us and MIL, that's all that matters. But the lemon meringue pie came out a little better. I was having trouble spreading out the meringue. Not a good baking day overall.

Delightful.

Just beautiful - Merry Christmas!

omg i love lemon meringue pie! yum

I use this Dr. Oetker mix I can get on Amazon. My mother used to buy this in Canada when she went with the seniors. It used to be under this brand Shirriff but I think Dr. Oetker bought them out--I think the Canadians can confirm. It is a nice, tart filling mix like I loved as a kid but no pill LOL. I also recommend their key lime. It's just as good.

With the KA stand mixer, it does a great job on the meringue. Two yolks are used in the pudding mix and then the whites can be used for meringue.

http://www.oetker.us/us-en/our-products/baking-products/premium-desserts/pie-filling-and-dessert-mix/product-assortment/lemon.html

Here's the table set up. We do appetizers for Christmas Eve.

I've never seen a mix for lemon pie! I just might buy that. We used to make lemon meringue pies a lot growing up, and I recall some we had to eat with a spoon because the filling didn't thicken! This'd be a lot easier. Thx

I've never had any problems with it not setting except one time when the mix was a little past its "best by" date. Just need to bake the crust ahead of time so that it is well cooled by the time the filling is ready. The mix preps in about 10-15 minutes. Then I make the meringue and bake for 10-12 minutes to brown the meringue.

It's definitely better than any pre-made pie I've gotten from a store.