Better late than never. (Though it was getting pretty close to never!) This lesson is entitled, "Loving Legacy Letters" and is centered around the lasting effects and life-changing potential of handwritten words. (Just click on the image to enlarge. I am still trying to figure out how to convert my lessons into PDF documents... once that happens, I'll give a loud shout out.) The March Faithbooking Crop has been cancelled because my son needs me this weekend.
For those of you familiar with Destination ImagiNation - it's tournament time! (If not, just click on the orange link to learn more.) The challenges are extremely complicated. Meeley's team has been working long and hard to pull things together, I can't wait to see them perform.
I have another great recipe (or two) to share. Made these for the Thursday ladies and they made my house smell SOOOOOO good.
Cinnamon Chip Scones
Ingredients:
3-1/4 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter
1 cup buttermilk
1 package (10 ounces) cinnamon-flavored baking chips
2 tablespoons butter, melted
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter
1 cup buttermilk
1 package (10 ounces) cinnamon-flavored baking chips
2 tablespoons butter, melted
Directions:
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. Cut each circle into six wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned. Serve warm. Yield: 1 dozen.
Mock Devonshire Cream
Ingredients:
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup sour cream
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup sour cream
Directions:
In a small mixing bowl, beat whipping cream for 2 minutes. Add confectioners’ sugar and continue beating until stiff. Place the sour cream in a bowl; stir in a small amount of whipped cream. Fold in remaining whipped cream. Cover and refrigerate until serving. Yield: about 1 cup.
In a small mixing bowl, beat whipping cream for 2 minutes. Add confectioners’ sugar and continue beating until stiff. Place the sour cream in a bowl; stir in a small amount of whipped cream. Fold in remaining whipped cream. Cover and refrigerate until serving. Yield: about 1 cup.
The cream is served on top of the scones and is TO DIE FOR.
Pray for me as I've just begun pulling the rest of our tax information together. (You should see the piles.) Can't wait until it's all behind me so I can turn my attention to the upcoming scrapbooking retreat!
Soon. Real soon.
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