Valentine’s Day Breakfast

Homemade heart pancakes and eggs with butter cut in shape of hearts

For Valentine’s Day Dale and I rarely give each other gifts. I’ve asked him not to give me flowers or buy me a card(we make our own). At this moment in life it’s not in the budget. I don’t need things to tell me he loves me.Instead we enjoy doing the simple things together, like having a candlelit breakfast or dinner at home.

Making things you already have the ingredients for is the easiest, like pancakes.  Just make it prettier and more intentional.

I have two pancake recipes. The one I’m giving you today I use more often than the Best Pancake Recipe. This one is just easier because you don’t have to whip the egg whites.

Pancake Recipe

2 cups flour (I use GF Pamela’s Baking mix, if you use this, omit salt and baking soda)

2 eggs beaten in a two cup measuring cup

Add plain yogurt  to beaten eggs to make two cups

2 tablespoons oil, melted (I use butter or coconut oil)

2 tablespoons organic sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Add all ingredients and mix well. I let it sit for 10 minute’s. Heat your skillet to medium high. Pour batter, when it starts to bubble–flip it. Cook for a few more minutes and serve hot! You can buy the heart shaped pancake molds on Amazon, 2 for $10 http://www.amazon.com/Norpro-Nonstick-Heart-Pancake-Rings/dp/B0000DDVWK.

I used a 5 inch heart pancake mold–I only have one–so it takes a while to make a bunch

I used the same thing for the fried eggs. I did make scrambled eggs and cut hearts out of them with a regular cookie cutter

So the egg would stay pretty on top I didn’t flip it–put a top on in the final cooking minutes and it will cook completely without flipping

I let my butter get just a little soft–then I flatted it on my cold cutting board and with a small heart cookie cutter cut the butter into hearts

Homemade Christmas Ornaments- Simple Directions Included

Homemade Ornaments-Simple and Pennies to Make

I love a tree filled with homemade Christmas ornaments. It’s nostalgic, warm, personal and brings back  memories of the good ole days years later. Making them is a great way to spend family time together on Christmas break. Enjoy creating your own memories! Merry Christmas!

Wagon Wheel Snowflake Ornaments–Made with Wagon Wheel Pasta

Supplies needed- pasta, glue, cream paint and thread

Work on parchment paper or wax paper. Design small and large wagon wheel pasta pieces into ornament shape. Glue together with glue that dries clear. Use clear coat on top if you want to add glitter. Paint them and add glitter if you desire. I wanted cream paint and glitter (I didn’t have any glitter, maybe later).

 

After glued put string through for hanging.

 

It took minutes to make, the glue was fast drying. If you already have glue, you’ll only need to buy the pasta and one small paint. The most inexpensive ornament and beautiful.

Cinnamon Ornaments

1 cup cinnamon, 3/4 cup applesauce, 2 tablespoons glue- mix all ingredients, roll out and cut! Make sure you put a hole in top before you bake for string.  Bake 200 degrees for 2 hours.

I made cinnamon ornaments for everyone on both sides of our family 8 years ago and they’re all in perfect condition. Cinnamon does cost money but these are worth making. Smells heavenly, even 8 years after making. I store them carefully.

 

Stir and knead

 

 

200 degrees- 2 hours-flip after first hour

Use puffy writer paint to write name and outline

Dried Fruit Christmas Ornament

Ingredients needed: fruit, craft varnish, thread

See this post for how to make: http://sharonglasgow.com/2012/12/making-dried-fruit-christmas-ornaments/

 

Felt Snowman Ornament

1 piece of  black, white and orange  felt, thread to sew seams, ribbon for scarf and dryer lint for stuffing

Buy white, black and orange felt. Use pattern to draw front of snowman and snowman’s back. Draw the hat (2 identical pieces for hat) and buttons onto the black felt and cut out. Cut a triangle nose from orange felt. Sew buttons on. With black embroider thread sew black eyes and mouth. Sew nose one. Sew the back and front of snowman together. leave hole at bottom to fill with lint from your dryer. After you stuff it, sew bottom closed. Sew two pieces for hat together, you can add a tiny bit of lint into hat if it fits. Sew onto snowman, leaving flap over front of face and flap over in back of head. Red ribbon around neck, tie knot.

Here’s the Snowman pattern in inch squares.

 

Sandpaper Gingerbread People  Supplies needed: Sandpaper,white paint in tube, festive thread

Use our pattern to draw your gingerbread boy or girl

Or use your own cookie cutter as a guide

Add festive string to top and decorate

Here’s the Gingerbread pattern in inch squares.

Decoupage Photo Ornament: Supplies needed-Photo, decoupage, glue, tinsel rope or ribbon, festive thread

Glue photo on top of cardboard piece, brush clear coat on top

 

Put holes on both sides and string festive thread or twine through. Put child’s name and age on back

 

Cross– Supplies needed-Popsicle sticks, aluminum foil and rubber band

Two Popsicle sticks wrapped with aluminum foil-held together with a rubber band

 

One of our daughters made this years ago- tin top with punched holes

 

Dale made this when he was a little boy

Ellie made this for a state fair when she was 8 years old with homemade dough baked

 

 

Making Dried Fruit Christmas Ornaments

After dry flip over and do the other side

Back in the olden days people celebrated Christmas with greater simplicity,  gifts and ornaments were generally handmade. Making your own homemade Christmas decorations is a great  family tradition, it’s inexpensive and easy to do. You should start small and work your way up. Just try one grapefruit, orange and apple to begin with and see how you like it.

Making a popcorn string is  probably the cheapest decoration you can make. Buy popcorn kernels in a bag and pop them fashioned on the stove or over a fire. Cranberry Strings are more expensive, I paid $4 for the cranberries this year. But they’re easy to make and beautiful. Turn your classic Christmas music on and begin your tradition.

My bowl of fruit ready to be sliced

I sliced the fruit thin and threw away the ends

Only the center pieces of the apples and pears turn out perfect looking

Some people blanch the fruit before dehydrating it–I tried it, but didn’t notice it being any better than the ones I didn’t blanch

I put all sliced fruit on cookie sheets and then into the oven on 175 degrees

I put parchment paper on a few of the cookie sheets but didn’t notice any difference in outcome

7 hours later they were ready

One of my batches got over baked– you can see the brown ones–flip the fruit once while in oven

Use clear craft varnish or decoupage to lightly cover the dried fruit

After dry flip over and do the other side

They haven’t tried yet however I still poked holes through for the string

Make sure a light is behind the fruit-beautiful at night, like stained glass

The gingerbread people are made of cinnamon-these were made 8 years ago

Popcorn and cranberry strings are simple to make-you only need a needle, thread and a little of time

In years past I used these decorations for a Christmas tree in the dining room-this year for my kitchen window

Photo’s aren’t able to capture all the beauty

 

 

The Rich Home

Wooden carousel on our kitchen table. Heat from the candles make the tiers go around and around. It has baby Jesus, Mary and Joseph inside along with the wise men and angels.

The Queen of Sheba was wealthy and beautiful. She had everything a queen could want – gold, silver, ivory, precious jewels and servants taking care of all her needs.

Well, almost everything.

She’d heard about the famous King Solomon (I Kings 10:1) and his miraculous God. Even though her people had many gods to worship, none intrigued her like the Lord God of Israel. Her heart was so moved by His Name she traveled 1,400 miles across the desert sands of Arabia to visit King Solomon, a man who knew this God personally.

Camels can travel around 20 miles a day, so the trip would take her six months each way. She brought a great caravan of servants, loads of spices, gold and unusual woods to give as gifts to Solomon. Her heart and soul longed for riches she did not have, and she sensed they would be discovered through him.

When she finally arrived, she stood before the grandest palace she had laid eyes on. But her purpose wasn’t to see the most beautiful archeological place ever built, it was to find a secret treasure.

Scripture tells us she talked to Solomon for hours, asking him deep questions about God. Based on her response, she found what she had longed for and declared, “Blessed be the LORD your God” (1 Kings 10:9a NKJ).

The Queen of Sheba took great pains to find wisdom, yet the wisdom available to her at that time was the lesser wisdom of a man. Even so, Jesus mentions the Queen in Matthew 12:42 and honors her desire for His wisdom.

The wisdom we have access to through Jesus far outshines Solomon’s. If the Queen of Sheba would travel six months to find truth, how much more should we search for wisdom by opening our Bibles and hearts to Him in prayer? 

When people travel to our home this holiday, it will not be the seasonal décor or cleanliness that will ultimately impress them. It won’t be a perfectly sculpted yard or a new car in the garage. It will be spiritual insight and the presence of grace they will be drawn to — through the Holy Spirit living in us. When we share the love of our God with them they will have visited a wealthy home.

As rich as Queen Sheba or King Solomon’s palaces.

Our home is where our heart is, and our heart is Christ’s home — a dwelling place for the Lord. Let’s be sure to spend time with Him this week so we can be filled with love and prepared with wisdom to offer our guests. May those who enter our homes this Christmas, and in the New Year to come, find treasures that people have traveled the whole earth in search of!

 

Making Gingerbread Houses

Years ago our family started the tradition of making gingerbread houses the day after Thanksgiving. We spend as much time laughing and talking as we do making the houses, it’s so much fun.  We made our own gingerbread one year, it was way to much work and we’ve also bought gingerbread kits–that was too much money. So, most years we use graham crackers, frosting and various candies built on top of milk cartons.

If you have a kitchen window that they would fit on, it’s a perfect use of space.

Directions for making Gingerbread houses:

1. Cut 6×8 inch pieces of cardboard to build the houses on (however-there will always one who wants to build bigger).

2. Cover the boards with aluminum foil or the frosting will soften the cardboard and make it weak.

3. Cut  milk cartons(small, medium or large)  to the size you want.  I save the cartons throughout the year so you’re not scrambling to buy at the last-minute.

4. Cut  graham crackers to fit the carton. You don’t have to go all the way to the edge, the frosting fills in the spaces that are open. Apply frosting all over carton and secure crackers on top.

5. Start decorating!  Purchase colored frosting tubes with tips in the grocery store. Buy desired colors and several white tubes.  Stock up on a variety of candies to decorate with.

The whole family joins the fun!

Lochlan and Jeffrey making the gingerbread train, Ellie looking on:)

Hannah stringing popcorn while we’re making the houses and listening to Christmas music

Grandma talking to Hannah at the counter. Dale, Heather and Jeffrey at the table

I get the privilege of holding Felicity while the gingerbread houses are being built!

 

Lochlan’s train

 

They decorate the window at my kitchen sink

 

 

Thanksgiving Day- Let’s Celebrate like the Pilgrims

Our first semblance of Thanksgiving was in 1621 after the colonist first harvest at Plymouth.  The Wampanoag Indians were invited to join the celebration with food as the colonist lifted their hands toward heaven and thanked  God for His protection and provisions in their new country. The pilgrims invited people outside of their own tribe and were not ashamed to make it a 3 day worship service unto the King of kings and Lord of Lords, God almighty!

Foods that may have been at the 1621 first Thanksgiving celebration( History.com)

pilgrim-thanksgiving-feastSeafood: cod, eel, clams, lobster
Wild Fowl: wild turkey, goose, duck, crane, swan, partridge, eagles
Meat: venison (deer or elk)
Grain: wheat flour, Indian corn
Vegetables: pumpkin, peas, beans, onions, lettuce, radishes, carrots
Fruit: plums, grapes

Cranberry Sauce: The colonists had cranberries but no sugar.

Pumpkin Pie: Hard to make without sugar, plus the recipe didn’t exist at this time. However, the pilgrims had recipes for stewed pumpkin.

Chicken/Eggs: We know that the colonists brought hens with them from England, but it’s unknown how many they had left at this point or whether the hens were still laying.
Milk: No cows had been aboard the Mayflower, though it’s possible that the colonists used goat milk to make cheese.

The first historic proclamation entitled “General Thanksgiving,” was issued by George Washington during his first year as President on October 3, 1789. It set aside Thursday, November 26 as “A Day of Publick Thanksgiving and Prayer. . . to be observed by acknowledging with grateful hearts the many signal favors of Almighty God.”
Thanksgiving Day two hundred years ago was a day set aside for prayer and fasting, not a day marked by a feast of food.There were other Thanksgiving observances in America both before and after Washington’s proclamation. But this represents the first to be mandated by the new national government.

You really must read Washington’s decree : Read the Text Version of The First Thanksgiving Proclamation.

On October 3, 1863, President Abraham Lincoln issued a proclamation calling for the observance of the fourth Tuesday of November as a national holiday. He also announced that those nations are blessed whose God is the Lord.

This Thursday as we gather with our family and friends lets not neglect thanking  God that He brought us here, for His provisions and His faithfulness to a people who honor Him.God has blessed us with freedom and abundance; we can’t take it for granted any longer. We need to pray for our country, He is our only hope. The pilgrims overcame much trial by His leading. George Washington led our country to freedom by His divine power and authority. May we turn our faces to Him and beg of His mercy and supernatural leading for our country this Thanksgiving.

My kitchen window decorated for Thanksgiving

This was an exhibit at Mt. Vernon. There were church pews you could sit in while you watched the short film. I took a photo of the part talking about George Washington signing the Thanksgiving proclamation.

 

 

Thanksgiving- Decorating and Food Preparations

Yesterday I was experimenting with my iPhone and accidentally sent photo’s to my blog post and they posted! I didn’t mean to post them. I’ve still got a lot to learn with on my iPhone! Sorry about that!

This weekend was busy cooking and decorating for Thanksgiving, visiting with family/ friends and doing farm work.

I gathered pine cones for decorating from our yard

 

Cones ready to string.

 

I tried stringing them together with sewing thread but it wasn’t working well so I used twine. Twine worked perfect.

My kitchen window decorated for Thanksgiving, cones strung!

I made homemade marshmallows for our traditional Thanksgiving salad.Yum! I’ll post the recipe this week.

I made the homemade cornbread fixings for the dressing. I fried onions, celery and apples, added chopped herbs and stored for Thursday AM. There’s a hint of bacon grease in there, it smelled good! I also made brine for the turkey. I’ll post the recipe for that tomorrow.

Jonathan planted seeds that like to be planted in the cold. They should be in bloom on the wedding month.

Dale mowed field, I mowed the yard.

Rachael working on homework for her last semester of college! We enjoyed German pot roast for dinner.

We brought Great Grandma Marilyn (Dale’s mom) and Bob to visit Heather and Jeffrey’s Church Sunday morning. Felicity is worshipping. She has ear plugs, the music is loud and exciting!

After lunch we went to an antique store. I got 5 handmade doilies for a dollar a piece! A 1930 cream and sugar set in perfect condition for four dollars!! It was fun!

On our way home we stopped to see cows enjoying their Sunday afternoon.

 

A Thanksgiving Tradition -The Children Dress like Pilgrims

When we visited the grandparents the girls would perform a
Thanksgiving Play (Heather and Jennifer )

When the girls were young I used to dress them up like little pilgrims for Thanksgiving. They loved it until they got too big for it. By the time Ellie (our youngest) was old enough to be an adorable pilgrim, Heather protested and wouldn’t be one anymore. So, I never got a picture of all five being pilgrims at one time (photos are from various years).   Each one got to make a desert of their choice to bring to the grandparents’ house for the big Thanksgiving dinner. Then, after the  meal and the dishes were washed, the girls would present their Thanksgiving Day play.

Over the river and through the woods to Grandmother’s house we go. . .The girls’ getting their deserts ready to take to Grandparents’ houses. Rachael (smallest), Jennifer in center and Hannah (big smile). Each child got to make one desert to bring on our trip.

Ellie in her pilgrim clothes at the close of Thanksgiving Day. She’s having left overs from the big meal.

I love vintage cards. I love Thanksgiving.

This is a recipe from the year, 1671. I thought it was interesting to see that there are almost no measurements included.  I haven’t tried the recipe yet…but I’m going to!  I’ll let you know how it goes! There wasn’t even a name for the recipe. Go figure! It’s a pumpkin dessert.

Take about half a pound of Pumpion (pumpkin) and slice it, a handfull of tyme, a little rosemary, parsley and sweet marjorum slipped off the stalks, and chop them small, then take the cynamon, nutmeg, pepper and six cloves, and beat them, take ten eggs and beat them, then mix them and beat them all together and put in as much sugar as you think fit, then fry them like a froize*, after it is fryed, let it stand till it be cold, then fill your pye, take sliced apples thinne round wayes, and lay a rowe of the froize, and layer the apples with currents betwixt the layer while your pye is fitted, and put in a good deal of sweet Butter before you close it, when pye is baked, take six yelks of eggs, some whitewine or vergis*, and make a caudle* of this, but not too thick, cut up the lid and put it in, stir them well together whilst the eggs and pumpions be not perceived and so serve it up. www.pilgrimhall.org

*froize = a kind of pancake or omelet *vergis = verjuice, juice from unripened grapes or from crab apples or other sour fruit *caudle = a warm spiced and sugared drink

Our beautiful turkey’s in our field.  Sad to say, they both got killed by a fox in the night. The good news is…Dale killed the fox the next night!

 

 

Christmas–Figgy Pudding

 

Now bring us some figgy pudding, now bring us some figgy pudding. . . !

Flaming Christmas pudding is a spectacular family tradition. I love the scene in the 1938 Christmas Carol movie where the mom serves flaming Christmas pudding and the family goes crazy! It’s absolutely priceless. Wouldn’t it be something to see your family so excited over a desert? You’ve got to watch it, yes you must!

It’s taken me years to find a recipe that I like. The original recipes contained chopped beef suet, molasses, dried fruits and nuts—it was not what our taste buds desired. I’ve created  my own recipe, one that’s still densely rich, has crushed figs replacing the many dried fruits and maple syrup in place of the strong molasses flavor. It’s delicious!

We’re blessed to have a fig tree with a huge harvest in the fall. I could fill the entire freezer three times over with all the figs that come off that tree. You can’t eat them fast enough to keep up how fast they ripen.

I’ve read in books of old that the tradition was to use 13 ingredients, representing Jesus and His 12 disciples. So I kept my ingredients to—13, no more, no less. Originally people steamed the pudding in the oven over water. I choose not to do that. I bake mine in an antique baking pan. Many use oven proof bowls to bake theirs in.

The delicious aromas float through the house as it cooks in the oven. After it’s baked I wrap it air tight and put it in the freezer in readiness for our Christmas festivities.  On the week of Christmas I take it out of the freezer to thaw. On Christmas eve place it on a festive dish, place holly leaves or festive greens around bottom. Make a glaze to pour over the top.

I have also read in those old books that flaming the pudding was another tradition believed to represent the passion of Christ.

Now, flaming the pudding is the tricky part.

Half fill a metal ladle or with something similar with brandy and carefully heat over a gas flame or lit candle.

When the flame is hot enough the brandy will ignite.

Pour the flaming brandy over the pudding. Make sure lights are out when you take it to the table for the grand entrance.

Once the flames are out, serve each slice with homemade whipped cream with a hint of brandy in it. I have had the same brandy bottle for four years because we only use it for this dish!

Figgy Pudding

2 eggs-beaten

1 stick of butter-melted

1 cup maple syrup

2 cups pureed figs (buy dried and rehydrate)

1 cup of plain yogart (or buttermilk)

1/2 cup chopped walnuts

2 1/2 cups flour (Pamela’s Baking Mix used for GF, when you use Pamela’s omit salt, baking soda and baking powder)

1/2 tsp baking soda

2 tsp baking powder

1 tsp vanilla

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

Mix wet ingredients, add dry, then stir well. Bake on 325 degrees for 1 hour and 15 min or until done (doesn’t jiggle).

Cool 15 min’s before turning out of pan.

Always serve with yummy whipped cream

Fig tree next to our house

Basket full of Figs

Many bushels of figs ripened at the same time, so I filled my freezer with them. This is a large bowl of frozen figs. Letting them thaw for making figgy pudding.

Used blender to puree figs

Getting ready to mix ingredients

 

Figgy Pudding in antique baking pan–Ready to bake

Put the top on the pan and bake for an hour on 325. If you don’t have a pan mold like this one no worries. You can use an oven proof bowl or any dish you want.

Good that I left room at the top for it to rise. I poured the extra batter in a small pyrex ramekin and baked it. It’s always good to have a tester size to see how you like it. It was delicious!

Yep, done!

Gently turn upside down

Done! Now, I’ll wrap it airtight and freeze for Christmas. At Christmas I’ll put it on a pretty platter, put holly leaves around it, then pour brandy over it and light it on fire! Served with homemade whipped cream. Yum!

 

 

Sorcery, Mediums and Witchcraft

Standing at my door was a girl I had known since 1st grade. At 8 years-old she had a fascination with magic, mediums and consulting the dead in séances. As a child I had never heard what God thought about these things, it just wasn’t talked about in my church. I didn’t know for sure that it was wrong but I felt it wasn’t right and never participated in her lifestyle.

 

By the time we were teenagers she had gone much further in her quest for magic and power. I prayed for her all the time and told her my desire was that she would someday come to Christ. She smiled at me and said, “You’re so naïve Sharon, you just don’t see who I am, do you?”

 

She looked like death, her body near skin and bones, her hair matted to her face and dark circles around her eyes. What started out to her as innocent magic or “white witch” power, devastated her life. In all my years of knowing her I had never seen her cry, but today she was crying. “Sharon, can I stay with you for the night? It’s horrible.” Immediately I said, “Yes!” Surely this is the night the Lord will use to bring her to Him I thought.

 

Ignorantly I invited her into my home. It was probably the darkest night I’ve ever experienced as I battled in prayer against the forces of darkness that gripped her, and were now taunting me.

 

Before that night, I never realized the intensity of spiritual warfare – of demons and angels and how they operate in the spiritual realm. God led me to pray in the name of Jesus Christ of Nazareth, and evil was forced to obey me when I did. What Satan meant to harm or scare me that night, God used for good to strengthen my faith in Him.

 

Satan and his angels (demons) will try to make you think they are all-powerful, but at the name of Jesus Christ they are rendered powerless. Our kids need to know this truth. Read Luke 10:17-20 to them and talk about how they should handle situations like the one I found myself in when I was a teenager.  Tell them they can rebuke evil in the name of Jesus Christ.

 

That one night radically shaped my parenting. I want to make sure that I teach our children that God has strong opinions about dabbling with the enemy’s games – things like ouija boards, tarot cards, or fortune-telling.   God instructs us to have no part of them. I also watch out for books, movies and TV shows about sorcery or mediums. Many people think these things are harmless entertainment but they are not according to God.

 

This Halloween, check out the activities your children plan to participle in. Pray over your home and children in the name of Jesus Christ. Ask Him to protect your loved ones from evil and to shine His light of love and truth through them – He’ll do it!   We can rejoice because all authority in heaven and earth has been given to Christ our Lord and He gives believers this authority–in His Name!

In tomorrow’s post I will answer the question: What are Ghost’s?

 

Deuteronomy 18:10-12 “Let no one be found among you who. . . who practices divination or sorcery, interprets omens, engages in witchcraft, or casts spells, or who is a medium or spiritist or who consults the dead. Anyone who does these things is detestable to the LORD. . .” (NIV)

 

Galatians 5:19-21  Now the works of the flesh are evident, which are: adultery, fornication, uncleanness, lewdness, idolatry, sorcery, hatred, contentions jealousies, outburst of wrath, selfish ambitions, dissentions, heresies, envy, murders, drunkenness, revelries, and the like; of which I tell you beforehand, just as I also told you in the time past, that those who practice such things will not inherit the kingdom of God. “ (NKJ)

 

Ephesians 6:12 “For we do not wrestle against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this age, against spiritual hosts of wickedness in the heavenly places. Therefore take up the whole armor of God, that you may be able to withstand in the evil day, and having done all, to stand.” (NKJ)

Ephesians 1:18-21, “the eyes of your understanding[a] being enlightened; that you may know what is the hope of His calling, what are the riches of the glory of His inheritance in the saints, 19 and what is the exceeding greatness of His power toward us who believe, according to the working of His mighty power 20 which He worked in Christ when He raised Him from the dead and seated Him at His right hand in the heavenly places, 21 far above all principality and power and might and dominion, and every name that is named, not only in this age but also in that which is to come.” (NKJ)

Marshmallows

 

Homemade marshmallows: I use them for my traditional Thanksgiving/Christmas salad and for Easter marshmallow chicks. They are out of this world good!

Sharon’s Marshmallows

4 envelopes unflavored gelatin

1 1/3 cups water

2 1/2 cups sugar

1 1/3 cups light organic corn syrup

1/4 teaspoon salt

2 teaspoons organic GF vanilla

2 cups powdered sugar

Need a candy thermometer

1.Generously grease a 13X9 glass baking dish– if you want thick marshmallows, for Easter chicks or chocolate covered marshmallows. Pictured below I spread the marshmallow onto cookie sheets because I wanted thin marshmallows for a reunion fruit salad. Oh my goodness, that salad is the BEST.

2. In electric mixing bowl soften gelatin and 3/4 cup of water. Let sit while you’re boiling the sugars.

3.In 6 qt. pot-add sugars, corn syrup, 1/2 cup water and salt and stir.  Bring to boil and cook on high heat until the candy thermometer reaches 234-240 degrees. Pour boiling syrup into mixing bowl with the gelatin and beat until fluffy and thick, approx 15 min’s. Then add vanilla and stir.

4. Pour into the greased glass dish. Let sit at room temperature for 8-10 hours uncovered.

5. Pour powdered sugar on your cutting surface and turn marshmallow mixture on it. Pour powdered sugar on top of it too. With a pizza wheel cut into bite size pieces. I’ve used cookie cutters and made spring chicks or hearts and dipped in chocolate as well. People love this recipe. It is well worth the labor of love that goes into it. I only make them at holidays to keep it special.

Marshmallow Fruit Salad– You must have this recipe!

Boiling the sugars up to 240 degrees, not a degree higher or it is chewy.

Pour into mixing bowl and mix for approximately 15 minutes or till fluffy. Then pour into greased dish. Leave for 8-10 hours and then slice into whatever size you want. Pour powered sugar on counter before cutting or it will stick. After pieces are all cut add more powdered sugar to coat sticky sides. Put in air tight container until ready to use or eat.

My Pyrex oblong dishes were all in use so dishes I poured it out onto cookie sheets. I’m making them for a salad, so I want them to be small, so this was okay to use. If I were making chicks for Easter I would make the marshmallows thick.

Yum! Ready for my fruit salad!

My Favorite Holiday, Easter

It was Easter Eve.  I was checking out at the grocery store and the cashier asked me what my favorite holiday was.  I never got to answer since she and the bagger agreed the best holidays are the ones with the most food and celebration.

Easter morning was glorious.  We worshipped with intense passion over our risen Lord and took the Lords Supper.  On Easter, usually I sing softly since I don’t sing well- but not this morning.  I didn’t care who heard me. A young man got up from his seat and began to dance.  Just a few months prior he had been a drug addict, but recently he had been set free.  He had something to dance about.  On the other side of the room, grandparents got up and started to dance.  Their grandson had come to the Lord after years of prayer.

After taking the bread and the cup, my heart literally raced with excitement. I closed my eyes and suddenly, I saw before me the grandest table I had ever seen and it was bountifully overflowing. Thousands and thousands of people of every race and kind flowed into the magnificent banquet.  Many were actually wearing white garments. The excitement was more than I could bear in my human thoughts, the lame, blind, deaf, poor, abused and tortured were now all healed running into the party of all parties. I started to cry.  It was the most grand and glorious party I had ever seen. I knew God was giving me a glimpse into the future- to the Wedding Supper of the Lamb. All too soon I was back to reality but something was different- joy filled every ounce of my being.  I had had a glimpse into the future of Glory.

God has been preparing us for the great Wedding Supper of the Lamb since the Israelites first Passover supper, before their exodus out of slavery in Egypt (Exodus 11 &12).  God told Moses to tell every Israelite family to sacrifice a lamb that night and to mark the door of their home with its blood. On that night the angel of death passed over every home marked by the blood of the lamb.

Just as God protected the Israelites from physical death by the blood of the lamb that night, it was also a foreshadowing of the ultimate sacrifice that would be shed, the blood of Christ, the “Lamb of God” (John 1:29)- in the future for the salvation of all who would receive Him.

At Jesus’ last supper with his disciples, before his crucifixion, they were celebrating the Passover supper which was the first Lord’s Supper. He tells his disciples (in Luke 22:15-20) that He had fervent desire to eat the Passover with them before he suffered and that He would not eat of it again until it is fulfilled in the kingdom of God.  He told them that the cup of the fruit of the vine and the bread that they broke together was the new covenant and to do it in remembrance of Him.  Jesus was excited because He knew that because of His sacrifice- one day we would all eat together again in His kingdom. God’s great master plan, leading us to the ultimate Wedding Supper of the Lamb, started at the first Passover supper.  Now we celebrate the future glory of that day when we partake of the Lord’s Supper remembering what Jesus, the “Lamb of God,” did for us as the ultimate sacrifice.  This reminds us of his promise to return and we will all eat together, as the bride.  So, the Lord’s Supper is truly a rehearsal dinner for the Wedding Supper of the Lamb!

We’ll enter through the gates of splendor, onto the streets paved with gold and before us- the King of Kings and Lord of Lords will usher us into the Wedding Supper of the Lamb.  This will be the greatest feast and celebration of all time. All saints from the beginning of time, to the end of the age will be there.

Revelation 19: 6-9

“And I heard, as it were, the voice of a great multitude, as the sound of many waters and the sound of mighty thunderings, saying, ‘Alleluia! For the Lord God Omnipotent reigns! Let us be glad and rejoice and give Him glory, for the marriage supper of the Lamb has come, and His wife has made herself ready. And to her it was granted to be arrayed in fine linen, clean and bright, for the fine linen is the righteous acts of the saints.’ Then he said to me, “Write: ‘Blessed are those who are called to the marriage supper of the Lamb!’”

 I think I’ll go back, visit my cashier at the grocery store and tell her that Easter is my favorite holiday, and why. If her favorite holidays are the ones with the most food and celebration, I better see if her name is on the guest list to the Wedding Supper of the Lamb!

 Sharon Glasgow

 

Flourless Peanut Butter and Chocolate Chip Cookies

I made this one in a 5 inch heart cake pan, it made 12 hearts–typically I drop by tablespoonfuls onto cookie sheet.

Flourless Peanut Butter and Chocolate Chip Cookies 

2 cups chunky organic peanut butter (DO NOT USE regular peanut butter, it has hydrogenated oils, Natural Jiff doesn’t have hydrogenated oil, you can use that)

2 cups (packed) organic brown sugar (almost all sugar on the market is genetically modified. You must use organic if you want  NO GMO in your food)

2 eggs

2 teaspoons baking powder

1 teaspoon vanilla (if you are gluten-free, make sure you’re getting gluten-free vanilla. Most vanilla is made with alcohol derived from gluten)

2 cups semi-sweet chocolate chips ( I use organic semi-sweet chocolate chips-they are also dairy-free! Vitacost Coupons! )

Preheat oven to 350 degrees. Mix all ingredients together in bowl, add chips last.  Drop by tablespoons onto cookie sheet and bake for 10-12 minutes.

Cool, eat and enjoy!

Makes 38 regular size or 12 large (in heart-shaped cake pan)

Grease 5 inch cake pan and then add your cookie batter- Cook for 12-15 minutes

%d bloggers like this: