GRACIOUS HOSPITALITY CLASS of 2019

So blessed to be able to work with this beautiful group of

strong amazing women.

May God Bless you in your Gracious Hospitality!

OUR HOME A BED AND BREAKFAST

This week we studied ways to make our home a bed and breakfast 

for traveling missionaries and guests.  

We shared ways to make them feel welcome and 

prepared easy breakfast ideas and recipes to feed our guests.

Hand Crafted Granola

Ingredients

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 3/4 cup shredded sweet coconut
• 1/4 cup plus 2 tablespoons dark brown sugar
• 1/4 cup plus 2 tablespoons maple syrup
• 1/4 cup vegetable oil
• 3/4 teaspoon salt
• 1 cup raisins (We used dried cherries)

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Apple Dumplings

2 Granny Smith apples, 

      peeled and cut into 8 pieces

2 pkgs. crescent rolls

1 can Mountain Dew or Sprite or TopoChico

1 1/2 cups sugar

2 sticks of real butter  

dash vanilla  1/2 tsp approximately

Dash cinnamon            (I like a little more)

Microwave apple slices about 2 minutes.  Roll one slice of apple in each roll.  Place in a dish, melt butter, sugar, vanilla, cinnamon and pour over rolls.  Pour Mountain Dew/Sprite over this.  Bake at 350 degrees for 45 minutes.  

Southern Cornbread and Egg Casserole

  A Beckmann Inn

1 cup yellow cornmeal

1 cup flour

1/4 tsp baking soda

2 Tbsp sugar

1 1/4 cups buttermilk

1 egg

8 eggs

3/4  cup diced cooked ham

1 1/2 cup (6oz) cheddar or Swiss cheese

2 cups of milk

Dash of Pick-a-Peppa or Worcestershire sauce

Salt and pepper, to taste

Preheat oven to 375 degrees. Spray a 9 inch round baking pan with nonstick cooking spray. Put the cornmeal, flour, baking soda, sugar, buttermilk, and 1 egg into a mixing bowl; stir just until combined. Pour into the pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow cornbread to cool.  

When the cornbread is cooled, crumble it into large chunks and put it in a 9x13 baking pan sprayed with non-stick cooking spray.  Sprinkle the ham and cheese over the top.

Whisk or beat together 8 eggs, milk, Tabasco sauce, salt and pepper in a large bowl.  Pour over ingredients in the pan.  Bake for 30 minutes, or until done.  Let stand for 5 minutes before serving.

90 Minute Cinnamon Roll

Dough: Filling:

3 1/4 cups all-purpose flour, divided 1 cup firmly packed brown sugar

1 envelope yeast 1 tablespoon cinnamon

1/4 cup sugar 1/2 cup margarine, softened

1/2 teaspoon salt

3/4 cup milk

1/4 cup water

1/4 cup margarine

1 egg

*Set aside 1 cup all-purpose flour from the total amount. Mix remaining flour, yeast, sugar, and salt in a large bowl.

**Heat milk, water, and 1/4 cup margarine until hot to the touch, 125F-130F. 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 a 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 the long side, jelly-roll style; 09 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.

Breakfast Quinoa

Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.

Yield
Makes 2 cups

Ingredients

2 cups whole or low-fat milk, plus more for serving

1 cup quinoa, rinsed

3 tablespoons light-brown sugar, plus more for serving

1/8 teaspoon ground cinnamon, plus more for serving

1 cup (1/2 pint) fresh blueberries, plus more for serving

(We used Dried cherries. They plump up when cooking.)

Directions

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed. About 15 minutes.

Stir in sugar and cinnamon. Cook, covered until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Breakfast Pizza

 10 eggs, beaten

  1 cup chopped ham

 1/2 cup chopped onions

 1/2 cup chopped green peppers

 6 ounces shredded cheddar cheese

 6 ounces shredded pizza cheese

 1  large Boboli pizza crust

   1. Preheat oven to 350°F.

   2. In large skillet cook ham, onion, and pepper over medium heat.

   3. Add eggs.

   4. Cook until eggs are almost set (but still slightly runny).

   5. Remove from heat.

   6. Add 1/2 of the mozzarella and 1/4 of the cheddar; mix well.

   7. Pour mixture into Bobali shell.

   8. Top with remaining cheese.

   9. Bake at 350°F for 15-20 minutes or until cheese is melted and eggs are firm.

   10. Let sit for 3-4 minutes before serving.

These ladies have worked really hard this year and the results are in their baking.

It has been a blessing watching them work.

SWEETS AND TREATS

Exploring recipes and techniques for special occasions, 

we baked a selection of Sweets and Treats.

Pumpkin Roll  Cake

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin

1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until the top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

 Coconut Cream Pie

4 egg yolks

1 cup sugar

1/2 Tbsp flour

1 large can evaporated milk

1 cup sweet milk or water

2 tsp butter

1 tsp vanilla

1 cup Coconut (reserve 2 Tbsp for the top)

Prepare a pie crust shell.

Mix flour and sugar, add egg yolks, condensed milk, and sweet milk.  Beat until the egg yolks are thoroughly blended.  Add vanilla, butter. Cook until mixture thickens, stirring continuously while cooking. Stir in coconut. Pour into a cooled pie shell.   Top with meringue. 

Bake at 325 degrees for 20 minutes.

May omit the coconut and substitute bananas.

1-2 Bananas. Cut bananas in round slices about 1/4” thick. Evenly arrange slices on top of cream filling. Top with meringue. 

Basic Meringue

        Add 1/8 teaspoon of cream of tartar per egg white to the unbeaten eggs. 

    Whip to medium-soft peaks. Beat in 2 tablespoons to 1/4 cup white sugar per egg white. Continue to beat until egg whites are glossy and hold a firm peak.

    Adding sugar early in the beating process results in a firmer finer-textured meringue.

    Cream of tartar, white vinegar, or lemon juice can all be used to stabilize a meringue.

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 the dough is moist enough to form a 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.

*Fold pastry in half and place in 9" Pie Plate.

*Unfold gently and press in bottom and up sides of the plate.

*Roll out remaining pastry; set aside. Continue as directed in pie recipe.

*If making apple pie and apples are already cooked, then fill the pie with apples, top with pastry, flute edges and bake at 450 for 15 - 20 minutes.

Rustic Pear Tart

Crust::

1 1/3  cups all-purpose flour

3 Tbsp sugar

1/4 tsp salt

7  Tbsp  cold butter, cubed

2 to 3 Tbsp cold water

Filling:

3/4 cup sugar

1/4 cup slivered almonds, toasted

1/4 cup all-purpose flour

1 1/2 tsp grated lemon peel

1/2 to 3/4 tsp ground cinnamon

4 medium ripe pears, peeled and sliced 1/4”

1 Tbsp butter

Glaze: ( optional)

1/4 cup confectioners’ sugar

1 1/2 tsp milk

1/4 tsp vanilla extract

1/4 cup slivered almonds, toasted

In a bowl, combine the flour, sugar, and salt: cut in butter until crumbly.  Gradually add water, tossing with a fork until dough forms a ball. Roll out to a 14” circle.  Transfer pastry to a 14” Pizza pan.  In a bowl, combine the sugar, almonds, flour, lemon peel, and cinnamon.  Add pears; toss to coat. Spoon over the pastry to within 2 in. of edges; dot with butter. Fold edges of pastry over pears.  

Bake at 375 degrees for 45-50 minutes or until golden brown.

For the glaze, combine the confectioners’ sugar, milk, and vanilla. Pour over warm tart.  Sprinkle with almonds. Cool on a wore rack.  Yield 8-10 servings.

Pecan Pie Tarts

6 ounces cream cheese

1 cup butter, softened

2 cups all-purpose flour

1/4 cup butter, softened

1 1/2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 3/4 cups chopped pecans

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C).

2.Grease 30 tart tins or muffin cups and set aside.

3. To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.

4. To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. The mixture will rise as it bakes.

5.Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.                  

We learn so much from sharing our processes and techniques. 

This was a very successful day!

BAKING BREAD AND BONDING HEARTS

Today in class we learned from the book of James how we are to treat one

another and build our  relationships in the body of Christ. 

Our practical lesson took us to the kitchen to bake bread together.

Every culture in the world has their own type of bread they bring to the table.

Bread seems to be a unifying bond that brings the culture together at their

 meals and gatherings. The early church spent time often sharing in the 

breaking of bread and prayer.

The first stage of our bread making began with the mixing and kneading of

the dough and then waiting "patiently" for it to rise.

As the aroma of baking bread wafts through out the hallway we begin

to get visitors sticking their head into the kitchen to see what

is in the oven.

 The finished products were absolutely beautiful.

An we had no shortage of volunteers willing to taste test the finished product.

 Our Yeast Breads

                                                             Seeduction Bread

Prep Time: 20 Minutes Cook Time: 40 Minutes

Ready In: 2 Hours 40 Minutes Servings: 15

1 1/4 cups warm water (105 degrees to

115 degrees)

2 tablespoons molasses

2 tablespoons honey

1 (.25 ounce) envelope active dry yeast

2 tablespoons vegetable oil

2 cups unbleached all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons sea salt

3 tablespoons raw pumpkin seeds

2 tablespoons raw sunflower seeds

1 tablespoon poppy seeds

2 tablespoons millet seed

3 tablespoons malted barley flour

1 tablespoon wheat gluten

1 egg white, beaten

1 teaspoon millet seed

DIRECTIONS:

1. Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.

2. In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet.

3. Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.

4. Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top.

5. Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.

New York Style Calzones

Dough

1 1/2 cup lukewarm water

1 tsp active dry yeast

About 4 cups all-purpose flour

1 1/2 tsp salt

Olive oil for coating

Filling

6 oz thinly sliced Genoa or other salami

3/4 pound mozzarella, coarsely grated

   Place the water in a bowl and stir in the yeast. Add 2 cups of the flour and stir to make a smooth batter.  Sprinkle on the salt and stir it in.,  Add another 1 1/2 cups flour and stir and fold to incorporate.          Turn out onto a floured surface and knead until smooth, incorporating more flour as necessary, about 5 minutes.

   Oil a clean bowl with about a tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil.  Cover and set aside to rise until doubled.  1 1/2 to 2 hours.

   Turn the dough out onto a lightly floured surface and cut into 6 equal pieces.  Set aside, loosely covered.   Cut the salami slices in half, then mix with the grated cheese.  Divide the filling into 6 equal piles and set aside.  

   On a lightly floured surface, begin rolling our 2 pieces of dough.  The dough will be elastic and spring back, so alternate between the 2 until each is rolled out to a thin round about 8 inches in diameter and 1/4” thick.  Place a pile of filling in the middle of one half of each round, making sure there is a clean 1/2” rim of dough, then fold the dough over to make a half moon shape.   Pinch the edges of the dough together and then fold the edge back up over the seam and pinch again, to make a secure doubled seam.

   Place the calzones on a surface dusted with flour and cover loosely.  Repeat with the remaining pieces of dough and let rise covered for 30 minutes. 

   Place a baking stone. on the rack in the center of the oven and preheat the oven to 500 degrees.  

   Cut 2 or 3 short slashes in the top of each calzone.Transfer the calzones to the baking stone and bake for 10 minutes or until lightly browned on top.  Transfer to a rack to cool for 5 minutes, then serve.

Focaccia Bread

"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!" 

 Original recipe yield: 1 focaccia.

2 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

1 tablespoon active dry yeast

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried basil

1 pinch ground black pepper

1 tablespoon vegetable oil

1 cup water

2 tablespoons olive oil

1 tablespoon grated Parmesan cheese

1 cup mozzarella

* In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.

*When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 

*Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.

Preheat oven to 450 degrees F (230 degrees C). *Punch dough down. Divide in half. Place on greased or parchment lined baking sheet. Pat into a 1/2 inch thick circle. Brush top with olive oil. Scatter with favorite toppings. Sprinkle with Parmesan cheese and mozzarella cheese.

4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Cowboy Bread

"Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West."  yield: 8 pieces of bread.

1/2 cup boiling water

3/4 cup cold milk

1 teaspoon white sugar

1 1/2 teaspoons active dry yeast

1 egg, beaten

2 tablespoons butter, melted and cooled

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

4 cups all-purpose flour

1. In a large bowl, stir together the water, milk, and sugar. Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.

2. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. Mix until everything is well blended. Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead for 10 minutes (no cheating!). Place dough into a greased bowl, and let rise until doubled in size.

3. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter. (We will make these smaller today, about 6” or pancake size.)

4. Heat a cast-iron skillet or griddle over medium-high heat. Dry fry each of the pieces of bread fro 30 to 60 seconds on each side, or until light to medium brown spots appear. Keep covered with a cloth, or in a paper sack to retain heat.  Serve warm with favorite butter or soup and chili.

Buttery Crescent Rolls

 1 pkg. active dry yeast 

 1/2 c warm water (110-115) 

 1/2 c warm milk 

 1/2 c butter softened 

 1/3 c sugar 

 1 egg 

 3/4 tsp salt 

 4 to 4 1/2 c all purpose flour 

 Additional butter melted

     In large mixing bowl dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Blend well with a whisk.  Stir in enough remaining flour to make a soft dough. Turn onto a floured surface, knead until smooth and elastic about 6-8 min. Place in greased bowl, turn over and let rise, about 1 hour. 

    Punch down dough. Turn onto a floured surface, divide in half. Roll each portion into a 12" circle. Cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2" apart on greased or parchment lined baking sheets.  Curve edges to form crescents. Cover and let rise in a warm place until doubled, about 30 min.  Bake at 375° for about 14 min or till golden brown. Brush with melted butter. Remove from pans to wire racks to cool. 

 Makes: 2 dozen

Quick Breads

Best Fluffy, Flakey, Buttery Biscuits Ever

2 cups plain flour - sifted

3½ tsp baking powder

½ teaspoon salt

½ teaspoon cream of tartar

1 tablespoon honey

113 grams butter (1/2 cup) cold butter cut into ½ inch cubes

⅔ cup milk

Instructions

1. Preheat oven to 230C/450F

2. Place dry ingredients in bowl, mix to combine.

3. Add cold butter and use a pastry blender until the butter looks like peas.

4. Add the milk and honey and stir until it comes together.

5. Place on a lightly floured surface (Can use a silicone mat because it's easy to clean) and knead a few times to          

                work the gluten

6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they 

                 won't be as high.

7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce 

                the rise.

8. If you want soft edges, place them about an inch apart on a baking sheet lined with parchment  paper.

9. (You may use a knife and cut them square and have no leftover pieces.) Place biscuits on a baking sheet about  

                two inches apart. If you like softer edges from a “pull-apart” biscuit, put them close together in a pan.

10. You may brush the tops with melted butter or milk before baking or brush with butter right after they come out of t

                the oven.

11. Bake for 10 minutes or until golden brown.

        12. Bake at 450 for 10 minutes or until they are done to your liking.

Slap your Brains out Biscuits

1/2 cup warm water

1 tsp sugar

1 pkg dry yeast

Mix and set aside for 5 minutes

4 1/2 cup flour

4 tsp baking powder

1/3 tsp soda

1 tsp salt

1/2 cup sugar

Sift together, make a well and add

2 cups buttermilk

1/2 cup oil

Add the yeast mixture. Mix well. Pat out on a floured surface to 1/2” thick.  Cut with biscuit cutter. Bake on a greased pan at 375 degrees for 15-20 minutes.

Specialty flavored butters were created to accompany our bread.

Basil Butter, Chive Butter

and Honey Butter (not pictured)

Basil Butter

1 stick butter, softened

 1 or 2 cloves garlic, minced

 1 tsp. lemon juice

 1/4 tsp. salt

 pepper to taste

 1 tablespoon finely chopped basil 

 Cream butter, beat in garlic and lemon juice. Mash in basil; season with salt and pepper. 

Place bowl in refrigerator to firm butter. 

For a nice, simple appetizer use room temperature butter 

on grilled pieces of baguette or French bread.

Chive Butter Recipes

1/2 cup butter -- softened

1 tablespoon fresh chives -- chopped

Combine ingredients until well blended. 

Roll up in wax paper to form a log shape. 

Refrigerate until firm.     

Makes 1/2 cup

Honey Butter

1/2 cup butter

2 Tbsp  honey

1 tsp cinnamon

(to taste)

Let butter come to room temperature.

Whip butter, honey and cinnamon together for 2 minutes. 

Store in refrigerator.

This was a fun but very busy day. These ladies accomplished so much today.

As they shared their baking with each other they also invited the group that

had gathered in the hall outside the kitchen to come in and join us.

No one was disappointed.