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15 maart The Easter Cookie Story"Share "The Easter Cookie Story" with your friends!To be made the evening before Easter.
1 cup whole pecans
1 teaspoon vinegar 3 egg whites pinch salt 1 cup sugar zipper baggie wooden spoon tape Bible Preheat oven to 300 degrees (this is important-don't wait until you're half done with the recipe)!
Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces.
Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.
Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30. Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. Read John 10:10-11.
Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
So far, the ingredients are not very appetizing.
Add 1cup sugar.
Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.
Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60. Put the cookie sheet in the oven, close the door, and turn the oven OFF. Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.
GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9 05 november Amish Friendship Starter For BreadWhen I was growing up this was passed around in our church. Everytime we had dinner on the ground, we'd have lots of friendship bread, & not one the same!! All good with it's own tastes. My Grandmother Clouse gave me this recipe & a cup of starter when I was 15, for my first loaf. I don't have her starter anymore, that was in 1971. But here you can start your own starter. Enjoy! 1 cup sugar 1 cup milk 1 cup flour Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away, include these instructions: Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going. Amish Friendship Bread 1-cup starter 2/3-cup vegetable oil 2 cups flour 1 cup sugar 3 eggs 1½ teaspoons baking powder 1½ teaspoons cinnamon ½ teaspoon vanilla ½ teaspoon salt ½ teaspoon baking soda Your choice of raisins, chocolate chips, nuts, seeds, apples, dates, coconut etc. Combine all ingredients and mix well. Place batter in 1 or 2 well greased and sugared 9x5x3 inch loaf pans. Use 2 if you add alot of things to batter & it fills the pan over half full. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan. 28 oktober 3 Chicken Pot Pie Recipes~ Chicken Pot Pie ~This recipe makes a great chicken pot pie without preservatives (no need for them because this won't stick around for long in your refrigerator).2 (9-inch) deep dish frozen pie crusts, thawed Directions Preheat oven to 350 degrees. In a bowl, combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn over the other crust and pop it out of the tin and onto the top of the filled pie. Seal the edges and poke holes in top crust. Bake for 30 minutes or until crust is golden brown. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~ Chicken Pie Recipe: Bisquick Chicken Pot Pie Recipe ~ This classic Bisquick recipe has been around for ages. It's easy to make and it'll be a favorite for years to come. 1/3 cup butter, melted Directions: In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat. Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown. Topping: 1 1/2 cup Bisquick Directions: Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~ Best Chicken Pot Pie Recipe: Cheesy Homemade Chicken Pot Pie Recipe ~ Nothing better than homemade chicken pot pie with cheese added. Yum. 1 1/2 cups chicken stock Directions: Preheat oven to 325 degrees. In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil. Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour. Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brown. 24 augustus Texas Rattlesnake Recipe* Exported from MasterCook * Texas Rattlesnake Recipe Skin snake by cutting through the skin and peeling it back until you have completely skinned the snake. Cut into 3 to 4 inch pieces. Roll the snake cuts in a mixture of cornmeal and flour seasoned with salt and pepper. Dip into a mixture of egg and milk. Dredge in cornmeal mixture again. Sauté in hot oil until browned on all sides. Serve with salsa. Source: "Souvenir Ceramic Tile from Lubbock, Texas" 24 april Banana Chocolate Chip CakeBanana chocolate chip cake Yield: 8 servings 2 1/2 cups all-purpose flour (625 ml) 2 tsp baking soda (10 ml) 1/4 tsp salt (1 ml) 1 cup canola oil (250 ml) 2 cups granulated sugar (500 ml) 4 eggs 2 cups mashed ripe bananas (about 4 large) (500 ml) 1 tsp vanilla (5 ml) 1 1/3 cups semisweet chocolate chips (325 ml) 3/4 cup toasted walnuts (optional) 175 (ml) Preheat oven to 350 F (180 C) Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased. In a bowl, combine flour, baking soda, and salt. In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks. Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing. 07 februari Mile-High Apple PieIt's the pie you wish Mom made. INGREDIENTS Crust:
Filling:
To make crust: In a food processor, combine flour, almonds, butter, salt and brown sugar. Pulse 6 to 8 times, until mixture resembles coarse meal. Add milk 1 tablespoon at a time, pulsing until mixture solidifies into a ball. Remove dough from machine and shape into 2 discs; one disc should be about 1/3 larger (for the top crust). Wrap both in plastic wrap and refrigerate at least 1 hour. Preheat oven to 425°. Place dough on a floured board and allow dough to stand, unwrapped, until just pliable, about 10 minutes. With a floured rolling pin, roll out the smaller disc into a 13-inch circle. Move dough a quarter turn with every roll, making sure it is not sticking to the board underneath. The dough should be 1/4 to 1/8 inch thick. Line a 9-inch pie dish with dough. Lightly dust board with more flour and roll out larger disc into a 15-inch circle; set aside. To make filling: In a large bowl, combine sugar, flour, cinnamon, ginger and salt. Add apples and lemon juice; gently toss to combine. Place filling in crust-lined pie dish and dot with butter. Cover with large dough circle and cut a large X into the top; gently pull back the corners of X to allow steam to escape. In a small bowl, combine heavy cream and egg yolk; brush crust with mixture. Place pie on a baking sheet lined with foil and bake 15 minutes. Reduce heat to 375° and continue baking until filling bubbles in the center and crust turns golden brown, about 1 hour. (Tenting with foil for the last 45 to 50 minutes may be necessary to prevent overbrowning.) Cool on a wire rack for 1 hour; serve with vanilla ice cream. 08 januari Homemade Flour Tortillas5 C. flour 2 tsp. baking soda 1 tsp. salt 1 C. shortening (lard could be used also for authenticity) 1 C. very warm water Measure 5 C. flour and sift. Add baking powder and salt. Sift all three ingredients into a large bowl. Add shortening and work into flour until very fine. Add water to the flour mixture and knead on counter about 3 minutes. Place in covered bowl. Let sit at least 2 hours. Store in refrigerator during warm weather. When ready to use, pinch a ball off the dough about the size of a golf ball. Roll around between hands and flatten. Use a rolling pin to roll ball out thin. Cook on griddle turning a few times until done. Tostada SoupThis spicy soup with ground pork, tomatoes, and pinto beans will warm you up on a cold winter day. 07 januari *Chinese Tea Leaf Eggs*Chinese Tea Leaf Eggs
"One of my favorite dishes when I head back home; it combines hard-boiled eggs with the subtle flavor of anise and the deep brown hues of black tea and soy. The cracked patterns from the broken shells make these quite attractive! I eat these sliced in quarters and chilled as a side dish,appetizer, or snack. - 8 eggs - 1 teaspoon salt - 3 cups water - 1 tablespoon soy sauce - 1 tablespoon black soy sauce - 1/4 teaspoon salt - 2 tablespoons black tea leaves - 2 pods star anise - 1 (2 inch) piece cinnamon stick - 1 tablespoon tangerine zest 1. In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells). 2. In a large saucepan, combine 3 cups water, soy sauce, black soysauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest.Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours. Notes: Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days. * Chinese Style Cabbage *1 tb shortening 3 c cabbage; finely shredded 1 c celery; chopped 1 md green bell pepper; chopped 1 md onion; chopped 1 ts salt 1/8 ts pepper Heat shortnening in skillet. Drop in vegetables, stir well. Cover tightly. Steam 5 minutes on medium heat, stirring several times. Season with salt and pepper. Serve immediately. Serves 4 - 6 17 december Award Winning Peaches and Cream Pie "I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie." Apple Pecan Cobbler
14 september Quick and Easy Watermelon PieUse a circular melon ball scooper to make neat watermelon balls for this recipe. 1 can sweetened condensed milk 4 oz. container refrigerated non-dairy topping, thawed 1/4 C. lime juice 2 C. watermelon balls 1 9-in. graham cracker crust Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 more hours before serving 03 september Rocky Road Cheesecake Squares1 (11 3/4 oz.) pkg. Royal Chocolate Cheesecake 1/3 c. margarine, melted 3 tbsp. sugar 1 1/2 c. cold milk 1/2 c. mini marshmallows 1/3 c. walnuts, chopped 1/3 c. semisweet chocolate chips Whipped topping, for garnish In small bowl combine graham cracker crumbs, margarine, and sugar.Press mixture on bottom of 8x8" pan and chill. Meanwhile, prepare cheesecake filling according to package directions using milk; fold in marshmallows, walnuts, and chocolate chips. Spread over prepared crust; chill for 1 hour. To serve, cut into squares and garnish with whipped cream. 20 augustus Crockpot Jambalaya12 oz. boneless skinless chicken breasts 1 1/2 C. green peppers, chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 14 oz. can whole tomatoes 1/3 C. tomato paste 1 can beef broth 1 Tbs. parsley 1 1/2 tsp. basil 1/2 tsp. oregano 1 tsp. Tabasco sauce 1/2 tsp. cayenne pepper 1/2 tsp. salt 1 lb. shelled shrimp 3 C. cooked rice Cut chicken into 1 inch pieces. Put all ingredients (except shrimp and rice)in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving. Two-Cheese Linguine1 7 oz. pkg. linguine 2 Tbs. butter or margarine 3 Tbs. all-purpose flour 1/4 tsp. salt 1/8 tsp. pepper 1 1/2 C. milk 3/4 C. shredded mozzarella cheese 1/4 C. shredded Parmesan cheese 2 Tbs. lemon juice Cook linguine according to package directions. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat. Yield: 2 servings Pumpkin Cheesecake1/2 C. sugar 1 1/2 t. pumpkin pie spice 1 C.100% pure pumpkin 2 eggs 1 graham cracker crust Mix cream cheese, sugar & pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs & mix until blended. Pour into crust. Bake at 350 for 40 minutes. Cool. Refrigerate 3 hours or overnight. Makes 8 servings 04 augustus American Classic Red Potato Salad1/2 Cup Kraft Mayo Real Mayonnaise 1 Tbsp. Mustard 8 Slices Smoked Bacon, Crisply Cooked, Crumbled 1/4 Cup Chopped Fresh Chives 1/4 Cup Sour Cream Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayo,sour cream and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate. Goulash - TNTI really like this goulash and it is so simple--no need even to brown
the meat. Just assemble. 1 lb hamburger 1-1/2 c. dry noodles - I use twisty but prefer Kluski if your store has them 1 can mushrooms and juice 1 lg. can crushed tomatoes or I osterize them 1 t. salt chopped green pepper 1/2 t. pepper chopped onion 1 T. Worcestershire sauce 1 c. grated cheese on top Put in pan on top of stove. Crumble hamburger on top and then put cheese over it. Cover and simmer one hour. Serves 4-5. 27 juli Creamy Italian Chicken1/4 cup butter, melted 8 ounce container cream cheese and chives, softened 1 10 ounce can condensed golden cream of mushroom soup 1 0.7 ounce package Italian dressing mix 1/2 cup water Cut chicken breasts into strips and place into a 3 to 4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and water and stir until blended. Pour over chicken in crockpot. Cover and cook on low for 6 to 8 hours. Stir well, then serve over hot cooked pasta or rice. Serves 4 to 6. |
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