Monday, May 28, 2007

Psalm 19:7-11

The law of the LORD is perfect, converting the soul;
the testimony of the LORD is sure, making wise the simple.
The statutes of the LORD are right, rejoicing the heart:
the commandment of the LORD is pure, enlightening the eyes.
The fear of the LORD is clean, enduring forever:
the judgments of the LORD are true and righteous altogether.
More to be desired are they than gold, yea, then much fine gold:
sweeter also then honey and the honeycomb.
Moreover by them is thy servant warned:
and in keeping of them there is great reward.
~Psalm 19:7-11

Thursday, May 24, 2007

Boston Cream Pie

I had always thought it would be too hard and complicated to make a Boston Cream Pie, but really it's quite easy. The first time I made one, was with a good friend who I was visiting. It was simple and fun to make. My sister made the cake in the picture a few days ago, so I thought that I would post it along with the recipe. :) The filling turned out a little runny, but other than that it was really good. :)

Boston Cream Pie

Cake

1/3 cup shortening
1 cup sugar
2 large eggs
1/14 cups all -purpose flour
1/12 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 tsp vanilla extract



Beat shortening at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in 1 tsp vanilla. Pour batter into a greased and floured 9-inch round cake pan. Bake at 350 for 25 to 30 minutes or until a wooden pick inserted in center come out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cook completely on wire rack. Split cake layer in half horizontally, Spread filling between layers; pour glaze over to of cake, cover and chill. Yield: 8 to 10 servings.

Chocolate Glaze

3 Tbsp water
2 Tbsp butter
1 cup sifted powdered sugar
3 Tbsp cocoa
1/2 tsp vanilla extract

Combine water and butter in a saucepan; bring to a boil over medium heat. Remove from heat; add powdered sugar, cocoa, and 1/2 tsp vanilla, stirring until smooth. Set glaze aside.
Custard Filling

1/3 cup sugar
2 Tbsp cornstarch
1/12 cups milk
2 eggs yolks, lightly beaten
1 Tbsp butter
1 tsp vanilla extract


Combine sugar and cornstarch in a saucepan; gradually stir in milk and egg yokes. Cook over medium hear, stirring constantly , until thickened and bubbly, Remove from heat. Add butter an vanilla; stir until butter melts. Cool. Yield: 1/34 cups

Tuesday, May 22, 2007

Little Pleasures


If we noticed little pleasures
As we notice little pains;
If we quite forgot our losses
And remember all our gains;
If we looked for people's virtues,
And their faults refused to see,
What a comfortable and happy,
Cheerful place this world would be.


-Unknown

Thursday, May 17, 2007

Time for tea! Shortbread

Both these cookies really good. :)

Berry Shortbread Dreams
Raspberry jam adds a fruity sweetness to these wonderful tasting cookies.

1 cup butter (no substitutes), softened
2/3 cup sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/3 to 1/2 cup seedless raspberry jam

Glaze

1 cup confectioners' sugar
2 to 3 Tbsp water
1/2 tsp almond extract

In a mixing bowl, cream butter and sugar. Beat in extract' gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-inch balls. Place 1 inch apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 for 14-18 minutes or unto edges are lightly browned. Remove to wire racks to cool. Soon addition jam into cookies if desired. Combine glaze ingredients; drizzle over cookies.
Yield: 3-1/2 dozen

Lemon Poppy Seed Shortbread dough


Lemon Poppy Seed Shortbread
Easy to make, with a touch of lemon, and poppy seeds.

3/4 cup butter ( no substitutes), softened
1/2 cup sugar
1 Tbsp poppy seeds
1 Tbsp lemon juice
1-1/2 cups all-purpose flour
2 tsp sugar
In a mixing bowl, cream butter and sugar. Stir in poppy seeds and lemon juice. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to a greased baking sheets. Cut each circle into six wedges. Prick dough with fork. Sprinkle with sugar.

Ready to bake.

Bake at 325 for 20-25 minutes or unto golden. Cool for 4 minutes before removing to wire racks. Yield: 2 dozen.

Tuesday, May 8, 2007

The Fear of the Lord

"The fear of the LORD is to hate evil: pride, and arrogancy, and the evil way, and the froward mouth do I hate."

Proverbs 8:13

Friday, May 4, 2007

Faith in God


If we trust, we do not worry.
If we worry, we do not trust
.
Faith begins where worry ends
,
Worry ends, where faith begins.

-Unknown