Loving a Life of Biblical Womanhood
This is a wonderful pancake/waffle recipe. I thought the oats would have less of a flavor – as in oatmeal bread – but they didn’t. This tasted like…oatmeal! Cooked on the griddle or in the waffle iron, dripping with butter and topped with real maple syrup they were wonderful!
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Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best buscuit. I use a trans-fat free vegetable shortening.
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These rolls are a favorite whenever they are served. My husband’s cousin Patti usually makes them in large batches for the youth camp we support every year. They are light and delicious and keep well for days.
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French Bread I use French Bread to make garlic bread, and travel sandwiches. This recipe makes a light loaf that is just the right amount of crispy on the outside and soft on the inside.
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Here’s the menu plan for the week of 24 August 2009 for my family. For desserts, I had listed for the week an apple pie and a peach cobbler, but the apples on my apple tree do not look good at all. I haven’t picked one yet that doesn’t look like it’s been ravaged by birds or worms, and I saw nothing worth writing home about in the produce section at the grocery this weekend. SO – scratch apple pie and put in pumpkin pie. I harvested a pumpkin out of the garden that I need to cook and can, so I’ll leave out enough with which to make a pie. It’s Kaylee’s favorite and that will please her. I also have left over chocolate pudding cake. YUMMY!
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This is the Whole Wheat Oatmeal Honey Bread that I make for my family for our daily use. It’s slightly sweet and light and the honey helps absorb and retain moisture, so it keeps these loaves fresh and moist. I love honey. I love cooking with honey in all extremes. I mean – how can you not love baklava? But in a less in-your-face nature’s sweet goodness, I love this bread recipe.
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Scott helps me cook all the time. He’s very adept at putting premeasured ingredients into the mixer bowl, whisking eggs, holding a teaspoon while I pour vanilla into it, etc. The more I let him do, the better he gets at doing it. He’s become my right-hand man in the kitchen.
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What I did, over weeks and months, was figure out what I cooked, what I served, and what I typically served with it. As I thought of it, I added it to a computer chart I made – and it’s still a work-in-progress.
Pin ItSo, I learned something new about pumpkins today. It cost me a lot of time and effort to learn it, but I guess it’s the lessons that cost you that stick with you
This light, healthful infused vinegar that goes very well on cranberry walnut salad, feta romaine salad, or even just on greens. The light vinegar brings out the sweetness of the raspberry flavor even more. And, it’s really super easy. Enjoy!
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