Loving a Life of Biblical Womanhood
I spent the last several weeks desperately trying to come up with some ideas other than zucchini bread for all of this squash I have cropping up, and stumbled upon this recipe. It’s PHENOMENAL. Very light soup – would be a perfect first course.
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Thanks to Kelly the Kitchen Kop for a Real Food sauce. Use glass jars to store the leftover sauce if possible. Plastic generally does not keep the sauce well.
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My children love this moist, chocolaty cake. It is especially good when topped with butter cream frosting and Winnie the Pooh sprinkles.
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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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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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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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