Friday, October 5, 2012

Gracious Hospitality Class of 2012

Our Home a Bed and Breakfast

Making our home a place of refuge for traveling missionaries and preachers. 
What a blessing to be able to share with them and them with us.
Cornbread Breakfast Casserole

Chocolate Muffins


Apple Dumplings

Cinnamon Rolls

Breakfast Pizza

Sharing our last meal together in the kitchen.

Tuesday, September 25, 2012

Its Coffee Time

It is time for coffee or tea and a little something sweet.

Pumpkin Roll

Pecan Pie Bites

Rustic Pear Tart

Coconut Cream Pie

Quinoa Cookie Bites

It's a Good Thing!

Women in the kitchen is such a blessing. Such sweet memories are made.


This has got to be one of my favorite projects. We learn so much about one another and share great memories and good times.
Lindsay reads from her hiking journal.

Take A Hike

Elissa presents


Amarylis presents

Vintage Bliss
Poly presents
Summer Tea

Mink presents

A Disciplined  Life

Dena Presents

Book Club

Barbara presents Blue Serenity

Dani Presents
The Most Wonderful Time of the Year

Amy presents

Elegant Evening

Kat presents

Military Honors

Nikki presents

Afternoon Tea

Moriah presents

Out of Africa

Friday, September 21, 2012

Nothin' Says Lovin' Like Somethin' From the Oven!

Our ladies in the kitchen baking bread together.

The Kitchen Smells So Good Right Now!

It does not matter what culture you are in, bread seems to have a universal language.

Cowboy Bread

Focaccia Bread

Slap Your Brains Out Biscuits

Buttery Crescent Rolls

New York Calzones

Breaking bread together.

Sharing what we have learned.

Friday, September 14, 2012

Apricot Jam

 Red Hot Apple Jam

Amaretto Peach Jam, Red Hot Apple and Pear Honey

Amaretto Peach Jam

4 cups fresh peaches. peeled, pitted and chopped
8 cups granulated sugar
1/4 cup fresh lemon juice
1 teaspoon butter
1 packet of liquid pectin
2 teaspoons almond extract

In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
Heat over med-high to high heat stirring constantly until it reaches a boil that doesn’t stop when you  stir. Stir in the pectin and boil one minute.
Add the almond extract and stir in. 
Remove from the heat and skim any foam off with a metal spoon.  
Fill jars to 1/4” from the rim. 
Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
Add a screw band and tighten just until you get resistance- finger tip tight.  
Put the jars in the lifter of the canner and then submerge them. 
Add boiling water if needed to cover the jars by 1/2″ of water. 
Return the canner to a gentle rolling boil and process  for 10 minutes.
Fills approximately 7 half pints.

 Pear Honey

3 lbs fresh pears peeled, cored, and finely chopped
5 1/2 cups sugar
1 (8 ounce) cans crushed pineapple in juice
2 tablespoon emon juice
In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 20 to 40 minutes.
Spoon into sterile jars, leaving a 1/4 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 minutes.

Makes 7 half pints.

Canning Jam