Gracious Hospitality

Friday, August 29, 2025

Preparing Ahead for Hospitality

Therefore, as God's chosen people,

holy and dearly loved, clothe yourselves with

compassion, kindness, humility, gentleness, and patience.

Colossians 3:12

Dinners in the Freezer

We worked this week on meal prep to

create easy and quick meals.

With our meal prep of chicken and

beef meat mix, we prepared the following

recipes.

Apricot Chicken Curry

Chicken Broccoli Augratin

Chiken Packets

Mexican Stroganoff

Chicken a la King

Mexican Stromboli

Preparing our Recipes.

Sharing our Recipes

Tasting our Recipes

Preparing take-home plates to share with others.

Friday, August 22, 2025

Beans and Grains

Most importantly, love each other deeply,

because love will cause many sins to be forgiven.

Open your homes to each other, without complaining.

Each of you has received a gift to use to serve others.

Be good servants of God’s various gifts of grace. I Peter 4: 8-10

This week, we learn that we can be hospitable

whether we have a little or a lot.

We can stretch our meals by adding beans and grains.

Black Bean Wraps

Hummas

Campfire Chile

Hoppin' John

Cannelini White Bean Dip

Cajun Quinoa

Working in the kitchen, preparing food with others,

is always so much fun.

Sharing what we learned while preparing the new recipes.

Tasting time.

Friday, August 15, 2025

Love must be sincere. Hate what is evil; cling to what is

good. 10 Be devoted to one another in brotherly love.
Honor one another above yourselves.
11 Never be lacking in zeal, but keep your spiritual fervor, serving the Lord.
12 Be joyful in hope, patient in affliction, faithful in prayer.
13 Share with God's people who are in need.
Practice hospitality. Romans 12:9-13 (NIV)

Beginning our new class in the fall of 2025,
we gather the herbs from the garden and share in
all the fresh flavors of green herbs.

We had several herbs to choose from.
Basil, oregano, thyme, rosemary, sage, and
chives were among our choices.
We used different types of squash to showcase
the flavors of the herbs.

Spaghetti Squash with Basil and Oregano

Summer Squash Soup with Oregano, Basil, and Chive

Butternut Squash with Sage and Cranberries

Butternut Squash with Red Curry and Butter

Yellow Summer Squash

Zucchini and Thyme

After preparing our recipes, we explain to the other
teams, how we prepared our dish.

Then comes the best part.
Tasting time.

Wednesday, October 2, 2024

Gracious Hospitality Class of 2024

Our Gracious Hospitality Class of 2024

Anastasia, Libby, Bethanie, Willow,

Melissa, and Magdalena

Making Room - Hospitality to Missionaries and Preachers

Dear friend, you are faithful in what you are doing for the brothers and sisters,[a] even though they are strangers to you. They have told the church about your love. Please send them on their way in a manner that honors God.

3rd John 5- 6

Making our home a bed and breakfast and being prepared to host traveling missionaries and preachers.

Today we prepared breakfast foods for our future guests.

Green Chili Egg Bites

Crasin Nut Granola

Apple Dumplin's

Coconut Cherry Qounia Cereal

Baked Bacon and Tomato Fritatta

90 Minute Cinnamon Rolls

Today's challenge was to work in a kitchen we were

unfamiliar with and to find ways to make the

available equipment work for us.

It was a successful day even with its challenges.

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