With a Grateful Prayer and a Thankful Heart: 11/4/12 - 11/11/12

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.
Always.
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.

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
PRINT RECIPE
Prep: 20 min. Bake: 65 min. plus cooling Yield: 16 Servings

Ingredients
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

Directions
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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