Loving a Life of Biblical Womanhood
Here’s the menu for my family for the week of August 1st. As far as desserts go, my sister and her kids are in town! I’m so excited. I’m going to fill the cookie jar with some Oatmeal Raisin Cinnamon Chip Cookies this morning. I’ve harvested six pumpkins out of my garden, so I’ll be making a Fresh Pumpkin Pie while canning the pumpkin.
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One Sunday morning, getting ready for church, about 50 minutes before we had to leave, I realized suddenly that I had to bring breakfast to Sunday School. In a panic, I did a quick scan of my baking cupboard and spotted a can of pumpkin. My mind was whirling — what could I do? Muffins? No time to fill muffin cups. Cake! I could do a coffee cake. So…here it is. Pumpkin coffee cake. The first time I made it, I had it in the oven no less than seven minutes after deciding what to make. Thankfully, it turned out well and I made it, slower and with pictures, the next morning.
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Here’s the menu for my family for the week of July 25th. As far as desserts go, I’m drowning in summer and winter squash. I’ll be making some of my Grandma Poe’s Zucchini Bread, Squash Squares, and will be coming at you with some pumpkin recipes!
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Here’s the menu for my family for the week of June 27th. Gregg is home (yay!) and Tuesday this week is our 9th wedding anniversary. As such, I’m going to attempt to create a red velvet cheesecake my friend Heather from Out of the Box Into the Kitchen recommended to me. The recipe she gave me called for a Devil’s Food cake mix, so I’m going to try to recreate the recipe real food style. I also found a cookie cutter in the shape of Lightning McQueen, and may make some Traditional Sugar Cookies and let my boys decorate some cookies. We also have a ton of birthday cake left.
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Here’s the menu for my family for the week of June 13th. As far as desserts go, we’re going with fresh fruits, fresh whipped cream, and maybe some Jell-O this week. We have Vacation Bible School all week, and they’ll be eating all sorts of snacks and such there that we don’t normally have around our household. Consequently, I’m going to try to keep the white sugar consumption down to a minimum.
And since we have Vacation Bible School all week, and have to be at the church every night early, I’m going to be pushing dinnertime up by about 90 minutes every day. Meals are going to be incredibly out of whack all week long.
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Here’s the menu for my family for the week of June 6th. My menu will be scaled down a bit for the next few weeks. Kaylee is gone, and Gregg won’t be home until later in the month, so the meals are going to be much more toddler-friendly. As far as desserts go, I have some fresh peaches, so I think I’m going to make a Fresh Peach Pie. I also made a French Vanilla Bean Honey Ice Cream – I will post that recipe this week.
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Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy. Hominy is hulled corn kernels that have been stripped of their bran and germ. What the American Indians gave the Pilgrims was likely hominy. “Lye hominy” is made when the kernels of corn are soaked in a light lye solution. You can get white grits (made from white corn) or yellow grits (made from yellow corn). The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.
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There are as many methods to cook hard boiled eggs as there are people out there telling you how to cook anything. Every cooking show on television has some different trick or quirk about it. I’ll tell you that I’ve tried all of the tips I’ve ever heard, because I’m curious about things like that and want to find “the best way”. But, I always go back to the way my mom taught me, because it works every single time. When I use this method, I always have perfectly cooked hard boiled eggs.
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Here’s the menu for my family for the week of May 23rd. As far as desserts go, I have to do a graduation cake for a friend’s daughter, a birthday cake for a friend’s daughter, and Kaylee is having a party Friday night. So, I’m not going to do a lot of dessert cooking this week in preparation for the end of the week.
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Here’s the menu for my family for the week of May 16th. As far as desserts go, right now my kids are content with Snow Cones and ice cream. I may make a batch of Whole Wheat Dark Chocolate Chip Cookies just to keep the cookie jar filled.
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