I will praise God's name in song and glorify him with thanksgiving.
Psalm 69:30
Friday, November 24, 2006
Wednesday, November 15, 2006
Pumpkin Cranberry Scones
This is a wonderful Autumn taste for anytime of the day, but especially with tea.
Pumpkin and Cranberry Scones
· 2 cups self-rising flour (or all-purpose flour plus 1 tsp baking powder and 1/4 tsp salt )
· 1/2 cup brown sugar
· 2 tsp pumpkin pie spice (or 1/4 tsp. ginger; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tsp cinnamon )
· 1/2 tsp additional cinnamon
· 1/4 tsp baking soda
· 1/2 cup cold unsalted butter
· 1/3 cup buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 cup milk...allow to sit for a minute)
· 1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
· 1 tsp vanilla extract
· 1/3 cup dried cranberries
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. Mix in dried cranberries. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with mixture of cinnamon and sugar..Bake on a cookie sheet at 375 for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm with Pumpkin Spice Butter
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened1/4 cup pumpkin puree1 tbsp brown sugar1 tsp cinnamon1 tsp pumpkin pie spice
Combine all and mix till creamy.
· 2 cups self-rising flour (or all-purpose flour plus 1 tsp baking powder and 1/4 tsp salt )
· 1/2 cup brown sugar
· 2 tsp pumpkin pie spice (or 1/4 tsp. ginger; 1/2 tsp nutmeg; 1/4 tsp allspice; 1 tsp cinnamon )
· 1/2 tsp additional cinnamon
· 1/4 tsp baking soda
· 1/2 cup cold unsalted butter
· 1/3 cup buttermilk (or sour milk ~ 1/2 tsp vinegar added to 1/3 cup milk...allow to sit for a minute)
· 1/2 cup pumpkin (if canned, be sure there are no spices or sugar added)
· 1 tsp vanilla extract
· 1/3 cup dried cranberries
Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl. Cut butter into small pieces and cut into flour. Mixture should look like coarse crumbs. Mix in dried cranberries. In a separate bowl mix together the pumpkin, buttermilk and vanilla. Add to flour mixture and mix until the dough comes together (don't over-mix).
Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/4 inches thick. Slice in half, and then cut each half into 4 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with mixture of cinnamon and sugar..Bake on a cookie sheet at 375 for 20 minutes, or until a toothpick comes out clean. Makes 8 scones. Serve warm with Pumpkin Spice Butter
Pumpkin Spice Butter
1/4 cup (half a stick) butter, softened1/4 cup pumpkin puree1 tbsp brown sugar1 tsp cinnamon1 tsp pumpkin pie spice
Combine all and mix till creamy.
Sunday, November 05, 2006
Happy Birthday, Grandma
November 5, 2006. Grandma Reve came to visit on her birthday this year. I think she knew what we would have for breakfast if she came. We always celebrate birthdays with Birthday Breakfast Waffles. YUM! Caitlin and Joshua thought it was great to have Grandma here on her birthday. They love Grandma and they love celebrating birthdays.
Birthday Breakfast Waffles
1 whole wheat waffle
1 scoop Julie's Organic Vanilla Ice Cream
1 scoop red raspberries
1 drizzle of pure organic (or Krengel Sweet) Maple Syrup
1 dollop of whipped cream
a few sprinkles for festivity
1 candle for the person celebrating their birthday
They will celebrate your abundant goodness and joyfully sing of your righteousness.
Psalm 145:7
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