Off We Go

Into the wild blue yonder, Climbing high into the sun. Many of us know the opening lines of a song often called Wild Blue Yonder. The official title is The U.S. Air Force. Robert MacArthur Crawford wrote the initial first verse and basic melody in May 1939.

His song at the time was called Army Air Corps. Then during World War II, the military renamed it Army Air Force to reflect the U.S. Army’s Air Arm name change in mid-1941. Then in 1947; the song was re-titled yet again to reflect it’s current name, The U.S. Air Force. It was never called Wild Blue Yonder.

The U.S. Air Force has two “birthdays”. The Aeronautical Division of the U.S. Signal Corps was first created on August 1, 1907 with the introduction of kite balloons. A year later, the Aeronautical Division purchased its first flying machine built by the Wright Brothers. To recognize the significance of the Aeronautical Division, Present Truman established August 1, 1947 as National U.S. Air Force Day. Celebrating its own day was short lived. Air Force Day was last officially observed on August 1, 1949. Today as a nation we celebrate Arm Forces Day officially while still acknowledging each branches’ “birthdays”. In which case, the Air Force birthday as an independent branch of service is actually September 18.

Anyway you wish to celebrate or to honor those who serve in the Air Force is fine. All branches of service are vital and necessary. These brave men and women deserve our thanks and respect. Thank you.

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Today is also National Raspberry Cream Pie Day. What goes better with Raspberry Cream than Chocolate Gonach? Oh yeah, heaven on a plate! Enjoy!

Chocolate Raspberry Pie
1 Single-Crust Pie Dough, refrigerated or home-made

On a lightly floured surface, roll pie dough to a thickness of 1/8-inch, transfer to a 9-inch pie plate. Trim crust, flute edge. Refrigerate for 30 minutes. While the pie dough chills, heat oven to 425-degrees.

Line crust with heavy foil. Fill with pie weights, dried beans, uncooked rice or other weights safe for baking. Bake crust on the lower oven rack until golden brown, about 20 minutes. Remove foil and weights, continue to bake until the bottom is golden, about 3 minutes longer. Remove from oven, cool completely on a wire rack.

Raspberry Layer
3 tablespoons Sugar
1 tablespoon Cornstarch
2 cups fresh or frozen Raspberries

In a large saucepan over medium-heat, combine sugar and cornstarch. Stir in thawed raspberries; bring to a boil. Stirring constantly, boil for 2 minutes. Remove from heat; cool for 15 minutes. Spread raspberries into the crust; refrigerate until chilled.

Cream Filling
1/2 cup Heavy Cream, whipped
1 (8 oz) package Cream Cheese, softened
1/3 cup Sugar
1/2 teaspoon Vanilla

In a chilled bowl, whip the heavy cream until firm peaks form. Set aside.

In another bowl, beat softened cream cheese, sugar and vanilla until light and fluffy. Fold in the whipped cream. Carefully spread cream mixture over the raspberry layer. Cover and refrigerate for 2 hours.

Chocolate Topping
2 oz Semisweet Chocolate
3 tablespoons Butter
Raspberries for garnish

In a microwave safe bowl, melt chocolate with butter in 20-second intervals until smooth. Cool for about 5 minutes. Pour chocolate in the center of the pie, spread out to within an inch of the edge. Refrigerate for several hours until firm.

Garnish with raspberries just before serving.

Original Recipe: Taste of Home

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Merciful and gracious is the Lord,
Slow to anger and abounding in kindness