Gracious Hospitality

Friday, September 4, 2026

Hospitality through Kindness, Sharing , and Encouragement

As we look for ways we can be kind, share, and encourage others,

we worked on our food preservation skills.

Learning water bath canning is a way to prepare for the future and

create homemade gifts we can share.

The ladies made three kinds of jelly and jam.

Cherries Jubilee Jelly

Ameretto Peach Jam

Red Hot Apple Jam

Friday, August 28, 2026

Preparing for Hospitality

Planning ahead is one of the best ways we can be prepared

for spontaneous hospitality.

This week we worked on ways we can meal prep

and have ready meals in the freezer.

These are the dishes we created when

we had our chicken and beef already prepared.

Apricot Curry Chicken

Mexican Stroganoff

Chicken Packets

Chicken a la King

Mexican Stromboli

Chicken Broccoli Au Gratin

Tamale Pie

Friday, August 21, 2026

Beans and Grains

As we learn about wide varieties of beans and grains,

we discover ways to prepare economical meals

and add extra protein and flavor to our recipes.

Cowboy Beans

Greek Style Chickpea Hummus

Hoppin' John w/Black-eyed Peas and Sausage.

Cajun Quinoa

White Bean Dip

Black Bean Wraps

Friday, August 14, 2026

Gracious Hospitality 2026

As we begin our 20th year of classes, we are blessed with seven ladies this year.

We begin our studies with a greater understanding of what it means when God commands us to be hospitable. We learn from the example that God has set for us through His grace and His desire for a close relationship with us.

Our practical lessons begin today by cooking with herbs and spices and using them in both fresh and dried forms to flavor our food.

Saturday, August 8, 2026

Herbs and Spices

Basil, oregano, thyme, sage, and rosemary were some of the herbs

that were used to season the autumn squash dishes.

Zucchini and Thyme

Summer Squash with Basil and Chives

Spaghetti Squash with Oregano, Basil and Thyme

Roasted and Mashed Butternut Squash with Red Curry

Roasted Butternut Squash with Sage and Cranberry

Yellow Summer Squash Soup with Basil and Oregano

Dill Green Peas with Walnuts

Cream Cheese and Dill Corn

Working and preparing our recipes together in the kitchen.

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