Friday, November 9, 2012

Double Blessings

Our middle two have a birthday today.
Can't you just see the cute, playful, mischievousness, loving and thoughtful spirit of these two.
My heart overflows
I have no greater joy than to hear that my children are walking in the truth.
3 John 1:4
* and between them, they have given us 9 precious grandchildren *

Wednesday, November 7, 2012

Oatmeal Cookies to the Rescue

What's a Mom-Mom to do when her always talkative and friendly 15-year old grandson becomes a one-word-answer, not-much-to-say young man? That's a heart Ouch! One that this mom of all girls never encountered.
Having cookies waiting each day after school seems to be helping!  Yup. Now, "I want cookies!" is what I hear as the door opens and he sits down ready to chat a bit.  Especially about his Latin class.  As he queries me on conjugating verbs and vocabulary, I dig way back to my high school years and struggle to remember.
Then we see who is better playing games on his phone. Our newest favorite is an app called infecct (a maze game).  He is much better than me but occasionally I astound him by getting an 'impressive' rating.  Not too often but enough to give cause for me to dance about.
I know he is tired getting up at 5:30 each morning and then a busy day in classes and hanging with his grandmom isn't high on his list of fun things to do.
So, not only is my mind getting a healthy workout but my heart is being warmed too.
Never Despair
Oatmeal Raisin Cookies
This recipe was shared in an old home school bulletin by our pastors wife. Called Grandma Turner's Oatmeal Raisin Cookies, it is noted as his favorite cookie.
I shared the recipe just as it was printed and added my own instructions at the end.
They are crispy on the outside and chewy inside.
Raisins for me... chocolate chips for Jared
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup sugar
1/2 cup butter
1 egg beaten with 1 Tbs water (I did not add the water)
1 tsp vanilla
1 1/2 cups oats (not instant)
1 cup raisins (or chocolate chips)

Bake at 350 for 13 minutes
Preheat oven to 350 degrees.

In bowl, combine flour, salt, baking soda and baking powder and oats.

In mixer bowl, cream softened butter, brown sugar and granulated sugar until light and fluffy.  Stir in egg and vanilla.

Add dry ingredients and stir to combine.  Stir in raisins or chocolate chips.

Scoop by spoonful onto ungreased baking sheet.  Bake for 13 minutes. (using a small ice cream scoop, I got 36 rather large cookies and baked 16 minutes)

Allow to sit a minute or two before removing to a cooling rack.

linking to Thursdays Favorite Things2012 Holiday Cookie Exchange

Monday, November 5, 2012

Apricot Cranberry Bread

I have made this yummy quick bread many times through the years.
It goes together easily and makes a lovely gift.
Usually I bake it in a standard loaf pan.  Today I tried it in three mini loaf pans.
No matter, it still disappears quickly.
Apricot Cranberry Bread
source: Taste of Home Magazine
Prep: 20 min. Bake: 65 min. plus cooling Yield: 16 Servings

2 cups all-purpose flour
1 cup sugar
1 to 2 teaspoons grated orange peel
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
3/4 cup water
1/4 cup vegetable oil
1 cup fresh or frozen halved cranberries
1/4 cup apricot preserves

In a large bowl, combine flour, sugar, orange peel, baking powder, baking soda and salt.

In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened. Fold in the cranberries.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl.

Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Yield: 1 loaf. 1 serving (1 slice) equals 155 calories
NOTE: Can be baked in three miniature loaf pans for about 45 minutes


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