hiswayhomemaking.com

     Our first taste of Pumpkin Soup was at a tea room outside of Gatlinburg, TN.  We left hooked on the soup and on tea rooms!  We usually enjoy this soup on Friday evening and have the added bonus of leftovers for the weekend. 

     Hope you enjoy!

Warm Pumpkin Soup

Broccoli Cauliflower Salad

1 cup mayonnaise (non-hydrogenated please )

Whole Wheat Butter Crescent Rolls

These rolls are a great way to break into eating whole wheat.  My niece, who would never eat anything whole wheat, loved these.  Children really enjoy making them, too. 

We usually have these for Thanksgiving dinner.  They are great with chicken salad as well.  I have also made mini versions for serving at a party.

Blessings,

Marcie

 Pumpkin Cinnamon Rolls

Delicious!  Picture from Jane’s blog  

   My friend, Jane, posted a wonderful recipe for Pumpkin Cinnamon Rolls a little while back.  WE LOVE THESE!  Here is a link.  Jane and her sweet girls are very crafty.  I think you will enjoy the visit.

http://seedstosew.blogspot.com/2009/04/if-i-had-bed-and-breakfast-id-serve.html

Pumpkin Pot Holders

Cute!!!  Picture from Kathy’s Website  

       Another of my talented friends, Kathy, has a tutorial on a pumpkin pot holder along with several other pumpkin related crafts.  Kathy’s website is devoted to helping parents to teach their young people life skills.  Talking about crafty and talented, well, just visit, you’ll get the idea.  Here is the link to the tutorials

 http://teachinggoodthings.com/blog/pumpkin-tutorials-make-your-own-pumpkin-spice/

Blessings,

Marcie

     Have you ever contemplated the goodness and wisdom of the Lord in the foods He gives us in season?  I guess these thoughts  came to me when home educating my first kindergartener.  (Another benefit to home educating).  

     In the summer, when we are outside working and loosing fluid, He gives us fruits such as watermelon that are mostly water.  In the fall, when our bodies are a little more stressed due to changes in weather, He gives us colorful vegetables like those in the squash family that are full of anti-oxidents to strengthen our immune systems.  His provisions for us are perfect! 

     This Pumpkin Loaf may not be perfect, but I hope your family enjoys it as much as ours does!

Harvest Pumpkin Loaves

   Preheat oven to 350 degrees.  Grease 2 loaf pans.

 Cream butter; gradually add sugar; mix in eggs, 1 at a time.  Set aside.

 Combine the next seven ingredients.

 Glaze: 

Blessings,

Marcie

One happy young man!

Glorious Food!

      God gave us wonderful food to eat that not only satisfies our taste  but fills  us.  The sad thing is, so many foods today have been processed or altered through genetic modification.   They no longer do for us what God gave us  food to do – feed and nourish our bodies.

      Processed  foods have been stripped of their nutrients in order to have a long shelf life.  White flour, for instance, is a relatively new product.  Only in the 1900’s was this product available to the general public.  Before the technology was available to mass produce it, white flour was only available to the wealthy. 

     White flour has the vitamins and natural oils removed in order to keep it from going rancid on the shelf at room temperature over a long period of time.  When this began, they found that people developed serious health problems.  and linked it back to the removal  of vitamins from the white flour.  Flour was then “enriched” with only a handful of  the 30+removed nutrients, just enough to prevent bari-bari.  You can read about this at http://www.fullcupbread.com/history.asp  

      When that wonderful young man in the top picture  was little, he had lots of health problems.  A journey into a healthier lifestyle began.  What he Bible Says about Healthy Living changed our lives in more ways than one.  Besides introducing us to God’s science about health, it led us to have more of a biblical worldview.  This means seeing the world through what God has to say about it.  His Word really does cover every area of life.   Isn’t that great? 

     Tired of being sick and tired?  I encourage you to make the best food choices you can for your family.  The above cookbooks  will help you begin.  Much can be gleaned from them.  Full of information about products, recipes and MENU ideas, these gems will make the transition so much easier and the recipes are delicious, too!

Green Meadow's Whole Wheat Desserts

      Already began but still having trouble transitioning your desserts?  I humbly recommend my dessert  cookbook.  I think your family will be pleased.

 

Blessings,

Marcie

     “Why spend money on what is not bread and labor over that which does not satisfy? Listen, listen to me and eat what is good and your soul will delight in the richest of fare.” Isaiah 55:2

    

 

 

 

  

 

     My friend, Ann, is a wonderful hostess.  So are her daughters.  One of her daughter’s  is allergic to chocolate.  Isn’t that horrible?  Well, this carob cake is an excellent compensation.  When we were served this at her house, we couldn’t believe it was carob instead of chocolate and whole wheat to boot!

     Go ahead and give it a whirl.  You’ll be glad you did.

 Ann’s Awesome Carob Cake

Ann’s Awesome Carob Buttercream Frosting

Perfect Chocolate Cake and Ice Cream

     If you really like chocolate, this cake is perfect.   Oh, the white layer?  Whipped cream!  This cake was made with whole wheat pastry flour, but keep it quiet.  No one would ever know! 

     This recipe and other whole wheat dessert recipes are available in my cookbook.   It is available in e-book and spiral bound form.   Just clink on the bookstore link to learn more!

    Now, if I was a really good mom, I would have made a Piano Cake like this:

                     My friend, Kathy, has a tutorial for putting this cake together at                http://teachinggoodthings.com/blog/piano-cake/.

If you try it, I would love to see pictures.

(By the way, Kathy is also the author of the Learn  Cake Decorating DVD)

 Blessings,

                                                                                     Marcie

We are doing lots of cooking outside and having lots of salads to help keep the house from heating up (and cut down on our horrible utility bill).

Salads fit the bill!  I found this FREE salad e-book download over at the Urban Homemaker website.  Just sign up for their newsletter, and you will receive this cookbook! 

Enjoy!

http://urbanhomemaker.com/productcart/pc/home.asp

      There are a couple of bread recipes in the salad book as well.   Oh, and don’t forget about the $2 off my whole wheat dessert cookbook.  You can check it out under the cookbook tab at the top of the page.  My mouth is watering!                   

Marcie

     We were blessed to have 3 blueberry bushes growing in the back yard already when we moved to our home.  Last year, we were able to share a lot of blueberries.  This year, we are waiting to see.  What I can share is this wonderful recipe my daughter discovered.  If you have not tried scones, well, you are in for a treat!  You’ll be looking for more scone recipes.

     Years ago, we switched to freshly milled whole wheat flour.  This recipe uses pastry flour.  The nutritional benefits of  using freshly milled flour are numerous and very worth learning about.  Our health is so much better. 

     If you want to use white flour, get the best you can and never used bleached.  To use white flour, reduce the flour to 2 cups.  Enjoy!

Blueberry Lemon Scones with Pecans

½ cup milk                                                   

¼ cup natural cane sugar

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

1 large egg

2 ½ cups soft wheat flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons chilled butter, cut into

   Small pieces (or 1 ½ tablespoons butter +

   1 ½ tablespoons natural apple sauce)

1 cup blueberries, fresh or frozen, thawed

¼ cup chopped pecans

1 large egg white, lightly beaten (optional)

2 tablespoons natural cane sugar (optional)

     Preheat oven to 375 degrees.  Combine first 5 ingredients in a medium bowl, stirring with a whisk.

     In a large bowl, mix flour, baking powder, and salt.  Cut in butter with pastry blender until mixture resembles a course meal.  Add liquid ingredients and mix.  Gently fold in blueberries and pecan. 

     Turn dough out and pat into 8” circle.  Cut circle into 8-10 scones.  Brush with egg white and sprinkle with sugar.  Bake on lightly greased baking sheet for 15-20 minutes or until done.

      Preheat oven milk to 375 degrees.  Combine first 5 ingredients in a medium bowl, stirring with a whisk.

     In a large bowl, mix flour, baking powder, and salt.  Cut in butter with pastry blender until mixture resembles a course meal.  Add liquid ingredients and mix.  Gently fold in blueberries and pecan. 

     Turn dough out and pat into 8” circle.  Cut circle into 8-10 scones.  Brush with egg white and sprinkle with sugar.  Bake on lightly greased baking sheet for 15-20 minutes or until done.

       If you are interested in whole wheat baking, here is the link to another recipe I posted:         http://hiswayhomemaking.com/blog/2009/06/friday-evening-shabbat/#more-56                                                        

                                                                        Blessings,                                      

                                                                          Marcie 

“every good and perfect gift is from above, coming down from the Father of the heavenly lights.” J ames 1:17