Gracious Hospitality: 2011

Friday, September 30, 2011

Class 2011 Fall Semester

These are the beautiful ladies in our class this fall minus one.

I have loved sharing gracious hospitality with these ladies.

Their love for one another, their eagerness to learn
(and jump into any challenge I gave them)
and their willingness to share their talents and gifts with each other
has made it a pleasure and a blessing to teach them.

Thank you ladies! You will always have a special place in my heart.

I have been truly blessed.

Back row Left to Right: Jennifer, Marissa, Glenda, Diana, Kathlene, Karen, Jenae, Rebecca

Front row Left to Right: Lauren, Ravy, Mary, Ann, Kim

Debbie was unable to be with us on this day.

Our Home, a Bed and Breakfast

Making our homes a welcoming place for traveling guest and ministers is a blessing for us as well as those who need a place of rest for a time. Preparing a special breakfast for our guest is real treat.

Today was especially fun and an ambitious task as we were creating several recipes. As usually these ladies rose to the challenge and we shared some delightful treats.

Friday, September 23, 2011

Pumpkin Roll

Coconut Cream Pie

Rustic Pear Tart

Sweet Treats

Working to perfect our pastry making skill can sometimes be a challenge.

But the final product is always delicious.

TABLESCAPES

Some of the best ideas are free. The challenge was to create a tablescape. You could not buy anything but you were allowed to borrow if you did not have enough to complete your theme. As students of SIBI this can be a real challenge. Many have moved here with only the bare necessities for the next two years. But, with much of their belongings in storage the ideas flowed and the tablescapes were beautiful. I love how we have a samples of elegance, cultural experiences and real life brought to the table.

Karen presents "Chocolate Indulgence"

Lauren presents "Thanksgiving at the Kids Table"

Diana presents "Out of Africa"

Glenda presents "Game Day"

Janea presents"Orient Express"

Marissa presents "Heart of Harvest"

Ravy presents "Love for Cambodia"

Jennifer presents "Turtle Love"

Mary presents "Malawi Customs"

Ann presents "Bed and Breakfast"

Debbie presents "Warm Welcome"

Kathlene presents "Holiday Cheer"

Friday, September 16, 2011

SHARING THE REWARDS OF BREAD BAKING

COWBOY BREAD

HERBED FOCACCIA BREAD

CALZONES

BUTTERY CRESCENT ROLLS

BAKING BREAD

In the kitchen baking bread with one of the most fun classes of all time. These ladies take the task very seriously as you can see. What a great time! The reward was well worth the wait.

Gracious Hospitality Overview

90 Minute Cinnamon Rolls

3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened

*Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.
**Heat milk, water, and 1/4 cup margarine until hot to the touch, about 115F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.
***Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Roll from long side, jelly-roll style; pinch to seal the seam.
****Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 mins. Bake at 375 F for 20 mins or until browned. Remove from muffin cups to cool.

Frosting

4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls.

Perfect Pie Crust

2 Cups flour
1/2 tsp. salt
1 Tbsp Sugar
3/4 cup vegetable shortening
1 egg lightly beaten
1 tsp vinegar
3 - 4 Tbsp cold water

*Combine flour, salt and sugar in a 2 qt. bowl. Evenly cut shortening into flour mixture with a pastry blender or fork. *Combine egg and vinegar in a small bowl and add to flour mixture.
*Add water a tablespoon at a time until dough is moist enough to form ball.
*Shape dough into 2 balls. Flatten one ball to 1/2 inch thickness, rounding and smoothing edges.
*On lightly floured surface roll into 11 inch circle.
*Transfer dough to a 9" pie plate.
*Unfold gently and press in bottom and up sides of plate.
*Roll out remaining pastry; set aside. Continue as directed in pie recipe.

HOMEMADE WHITE BREAD

1 pkg. active dry yeast
1/4 c. lukewarm water
2 tbsp. sugar
2 tsp. salt
1/4 c. butter
or solid shortening
3/4 c. water
1 c. hot milk
5 to 6 c. flour

Proof yeast in 1/4 cup of the lukewarm water for 5 minutes. Measure sugar, salt and butter into mixing bowl, pour hot milk over them and stir allowing the butter to melt. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast mixture and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to your fingers.

Turn dough onto lightly floured board and knead for 2-5 minutes, about 100 kneading strokes. Shape dough into a ball and put it in an oiled or buttered bowl. Roll the dough in the oil until coated on all sides, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured surface. Divide dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into a greased loaf pan. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.

To bake: Bake loaves at 375 degrees for 40 to 50 minutes, or until golden brown and sound hollow when lightly tapped.

When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp. For a soft, tender crust: Brush loaves with butter as soon as they come from oven.

Peel and remove pit, finely Chop
4 cups prepared peaches
5 1/2 cups sugar
1 package powdered pectin

*Measure sugar and keep ready.
*Mix pectin with fruit and using high heat to bring to a boil.
*At once add sugar.
*Bring to a full boil (a boil that cannot be stirred down).
*Boil hard for one minute.
*Remove from heat and skim foam for 5 minutes. This prevents floating fruit.
*Put quickly into jars leaving 1/4-inch head space.
*Clean rim and seal with rings.
*Water bath in boiling water for 10 minutes for pints and quarts.
*It should set in 24 hours.
*Makes about 4 pints jam