Restoring the Household

Hospitality played a major role in the growth of the early church

throughout the known world. Preparing our household as a place to gather

and share the gospel was our focus today.

"Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness, and patience."    Colossians  3:12

Our practical lesson today showed us ways to plan meals in advance so we can quickly and

easily have a meal on the table when guests arrive. Having the meat

ready in the freezer gives us a variety of meal starters.

Chicken Packets

Beef Lombardi

Chicken A La King

Apricot Chicken

Chicken Broccoli AuGratin

Beef Stromboli

Tasting table for today.

Sharing our experiences preparing the dishes for today.

 

A Servant's Heart

Having a Servant's Heart is being devoted to one another. This week each of us sought ways in which we could serve someone else. We also were mindful of how blessed we are by those who serve us. 

"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

Working in the kitchen this week we explored different ways we can use beans and grains for an economical way to serve our guests. God has provided us with so many choices these days it gets exciting to try different varieties.

Campfire Beans

Hoppin' John

Black Bean Wraps

White Bean Hummus

Cajun Quinoa

Hummus

Sharing our cooking experiences and sampling the 

finished dishes.

 

SIBI Gracious Hospitality 2020

What a year it has been! 

The last several months makes us even more grateful for the time we can share together studying God's word and growing in our love of God's hospitality. The examples of how He demonstrates His love for us helps us grow in our relationship with Him and with others. 

"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)

This week our practical lesson was to experiment with herbs and spices in our foods. Getting to use fresh herbs from the garden this time of year is a blessing. Different types of squash and other vegetables create a perfect pallet for tasting the flavors of the different herbs.  Some of the herbs we worked with today were sweet basil, lemon basil, dill, oregano, thyme, rosemary, sage, chive, and parsley.   

Fresh from the garden our herbs for the day.

Yellow Summer Squash with Basil

Dill Cream Cheese Corn

Butternut Squash with Red Curry

Spaghetti Squash with Basil and Oregano

Butternut Squash with Cranberries and Sage

Green Peas with Dill and Walnuts

Zucchini with Thyme

Our dishes for today ready to sample.

Time for sharing how we made each dish.

Getting to taste all the different flavors is the best part.

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!