MANAGER’S MESSAGE by
Tonya Schneider
Thank you to all of you who attended the Meet & Greet. It was nice spending time and getting to know all of you better. I am thankful for each and every one of you. What an amazing community!
Please come join us July 2nd to celebrate the 4th of July.We are having a Potluck. Sierra Sol will provide the meat, drinks, and a few other items. I look forward to seeing all of you.
As you can see, we have begun the construction. Alot of exciting New things are coming to our beautiful community. I will keep you posted. We ask that you please do not park on the streets as the crew will need them clear to work.
Have a wonderful July.
Thank You, Tonya Schneider Resort Manager
675 PARLANTI LANE SPARKS, NV 89434
OFFICE HOURS
Monday - Friday 9am-5pm Lunch 12pm-1pm
COMMUNITY NUMBERS Community
EMERGENCY NUMBERS
Washoe County Sheriff Dispatch (775) 785-WCSO (9276)
NEWSLETTER DESIGN
Jo Schafrik Jovonda@SaguaroDesignStudio.com
This publication is intended to provide entertainment and generalized information to the residents of Cobblestone Communities (Cobblestone) only. The views expressed here are not necessarily those of Cobblestone, Sierra Sol or its Management Team, and they are not responsible for any content, and do not endorse any advertisers.
July Home of the Month
July Pet of the Month
July Pet of the Month is Maverick, Home 137. A $25 PetSmart gift card will be waiting for you in the office.
Attention residents, please let me know whose “fur baby” you want to see here next month.
July Home of the Month goes to Home #111. A $25.00 Lowe’s gift card will be waiting for you in the office.
MONTHLY CHUCKLE
Sudoku july
Rules: The rules for Sudoku are simple.
A 9×9 square must be filled in with numbers from 1-9 with no repeated numbers in each line, horizontally or vertically.
Every Thursday, 9:00-10:00am in the office. Open to Sierra Sol residents. Stop in for a sweet treat and stay for information on coming events and activities, updates from management and raffle prizes!
We look forward to seeing you there!
J u l y 4 t h
Word Search Puzzle
MAKING MEMORIES AT SIERRA SOL
Happy times come and go, but the memories stay forever. Enjoy our collection of photos featuring Sierra Sol events and residents!
Sierra Sol Resident Meet & Greet
INGREDIENTS
5 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 cups unsalted butter, cold
2/3 to 1 cup ice water
APPLE PIE FILLING:
6 cups sliced peeled Golden Delicious apples
2/3 cup plus 2 tablespoons unsweetened apple juice, divided
DIRECTIONS
1. Combine flour, sugar and salt in a food processor; pulse to combine. Add butter; pulse until crumbly. Transfer mixture to a large bowl. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in 2, making one portion slightly larger. Shape each into a rectangle; wrap and refrigerate 1 hour or overnight.
2. For apple pie filling, in a large saucepan, combine apples, 2/3 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat. Cook and stir until apples soften, about 10 minutes. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally.
Recipe of the Month
All-American Pie
Prep: 90 min. + cooling Bake: 30 min. + cooling
Yield 15 servings
With apples, cherries and blueberries, this patriotic slab pie even tastes American. If the day doesn't call for stars and stripes, feel free to use any shaped cookie cutters you like for this awe-inspiring potluck dessert.
—James
Schend, Pleasant Prairie, Wisconsin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
3 tablespoons cornstarch
1/4 teaspoon vanilla extract
CHERRY PIE FILLING:
1-1/4 cups sugar
1/3 cup cornstarch
3/4 cup cherry juice
4 cups fresh or frozen pitted tart cherries, thawed
1/2 teaspoon ground cinnamon
3. For cherry pie filling, in a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add the cherries, cinnamon, nutmeg and almond extract. Cool to room temperature, stirring occasionally.
4. For blueberry pie filling, in a large saucepan, combine 1 cup blueberries, water and butter; simmer for 4 minutes. Combine the sugar, cornstarch, cinnamon and salt; add to saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in lemon juice and remaining blueberries. Cool to room temperature, stirring occasionally.
5. Preheat oven to 425°. For crust, on a lightly floured surface roll out larger portion of dough to a 17x12-inch rectangle. Transfer to a 15x10x1-inch baking pan. Press onto the bottom and up the sides
1/4 teaspoon ground nutmeg
1/4 teaspoon almond extract
BLUEBERRY PIE FILLING:
4 cups fresh blueberries, divided
3/4 cup water
1 tablespoon butter
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon
Dash salt
1 teaspoon lemon juice
of pan. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, about 20 minutes. Remove foil and weights; bake 6-8 minutes longer or until bottom is golden brown. Cool on a wire rack.
6. Meanwhile, roll out remaining dough to a 15x10-inch rectangle. Using a pastry wheel and star cutouts of varying sizes, cut out stars and stripes for decorative topping of flag pie. Arrange pieces 1 in. apart on an ungreased baking sheet. Bake at 400° until golden brown, about 15 minutes for stripes and 8 minutes for stars. Cool on a wire rack.
7. To assemble, place blueberry filling in 1/3 of crust; fill remaining portion of crust with "stripes" of cherry and apple fillings. Top pie with star and stripe cutouts.
https://www.tasteofhome.com/recipes/all-american-pie/
