Thursday, November 8, 2012

Christmas Card Templates {roundup}

Christmas is seemingly right around the corner.  Kid you not, I saw a house with Christmas lights on last night.  I love Christmas lights, but I think those people are jumping the gun...just a bit.
But since it is getting close, figured I'd put together a roundup of some free Christmas card templates so if you're really ambitious you can check this chore off of holiday to-do list.

I've pinned more inspiration and ideas over on our Christmas Card Template board.  I'm sure we'll be adding to it as Christmas gets closer and more bloggers come out with free templates.  And as always there is Shutterfly which has their own templates.  

Monday, November 5, 2012

Handmade Holidays: Holiday Traditions Links

Here are the links for the Holiday Traditions category!  Click on the picture to repin it from Pinterest, or click the title to visit the actual website with the tutorial.  Happy Crafting!

(This link has lots of great nativity ideas)


Steps to build the nativity 










Source: amazon.com via Mary Jo on Pinterest



Source: via Mary Jo on Pinterest

Handmade Holidays: Food Gift Links

Here are the links for the Food Gifts category!  Click on the picture to repin it from Pinterest, or click the title to visit the actual website with the tutorial.  Happy Crafting!

 












Snowman Hot Chocolate Tower



There is no tutorial for this gift...simply find 3 small jars (baby food jars, pint-sized mason jars, etc.) and fill the bottom jar with peppermints, the middle jar with hot chocolate mix, and then top jar with mini marshmallows.  Add the "face" and "buttons" with a paint pen or Sharpie, tie a ribbon "scarf", and make a hat out of black felt or buy a pre-made hat at Michael's.

Handmade Holidays: Handmade Gift Links

Here are the links for the Handmade Gifts category!  Click on the picture to repin it from Pinterest, or click the title to visit the actual website with the tutorial.  Happy Crafting!





Just a reminder that we did not use the red food coloring for the sugar.  We used regular cane sugar, grapeseed oil (found near the olive oil at Walmart), and peppermint soap scents from Hobby Lobby. Here is the scent that we used:


Baking Kit 



Simply package muffin liners (in holiday patterns or every day patterns), cake mix, icing, and sprinkles in a box!








This tutorial illustrates how you go about personalizing the mugs (or plates, platters, etc) and shows what markers to buy! I used these Pebeo Porcelaine 150 markers for the example (buy on Amazon here) or you can find these DecoArt glass markers at Joann Fabrics.  We included the DecoArt markers in the giveaway.

Handmade Holidays: Holiday Decor Links

Here are the links for the Holiday Decor category!  Click on the picture to repin it from Pinterest, or click the title to visit the actual website with the tutorial.  Happy Crafting!




She uses Styrofoam trees in her tutorial, but the paper mache trees are MUCH more affordable!
 (source for items: paper mache trees from Michaels, yarn and pom poms from Joann Fabrics)



Another idea: Glitter trees!





There is no specific tutorial linked for this craft...simply use this tutorial to make the "lantern", then add Christmas ribbon and a sprig of "evergreen".  Pop a candle in and you're done!

Tuesday, October 9, 2012

Rainbow after the storm


It was like I hadn't breathed in 41 weeks, then I held my crying, 8lb 10oz, 23 inch long son, Conrad Levi Harter. I remember thinking at each healthy milestone of my pregnancy that "I guess we get to keep him". There were days when I wondered if I would get to hold him in my arms and then for how long? When they handed, my sweet sweet Conrad to me, Ricky and I had tears of joy, exhaustion, and relief. There was a burden lifted that I didn't realize was so heavily weighing on me. I had lost my previous baby before we could see much more than her heartbeat, and now I was holding my healthy  strong, long, sweet sweet baby boy. I could finally breath. I was holding my "Rainbow Baby". 


October is set aside to remember those babies that we have lost. While this has reminded me of my precious Peace Lynn and of the babies my friends have lost, I have also been reminded of God's grace to my family. Grace shows up differently in every family. I don't know what it looks like for you or how long it took for you to see it or if you have even seen it yet. I pray that His Grace will be apparent to you. 

While I was pregnant I saw God's Grace in my lack of worrying. I think I actually had more peace than I did with my other 3 pregnancies, though I had a different kind of reality too. I also found God's Grace in His Word, subtle reminders that I wasn't alone and that God has plans and comfort no matter what would come our way. 

 Some of you may not be familiar with what a "Rainbow Baby" is so I found this explanation on a blog......

"In some circles, babies born to families after the loss a a child are referred to as "Rainbow Babies". The idea is that the baby is like a rainbow after a storm. We understand that the beauty of a rainbow does not negate the ravages of the storm. When a rainbow appears, it doesn't mean the storm never happened or that the family is not still dealing with its aftermath. What it means is that something beautiful and full of light has appeared in the midst of the darkness and clouds. Storm clouds may still hover but the rainbow provides a counter balance of color, energy and hope." BabyandBump  

Everyday we watch Conrad grow is one more day that God's Grace is lavished on us. His life is a sign of hope for our family. A hope that God will use the children we have to bring Glory to His Name. A hope that God will continue to grow our family. This month we celebrate 9 months of being able to hold him in our arms and watch him grow. We are thankful for everyday we have had with Conrad and everyday that God will bless us with after that. I am going to post a picture of him and would love to see pictures of your "Rainbow Babies" if you would share. 

Carrie Harter

Tuesday, May 22, 2012

Pain and Promises {devotional}

Peace is not the absence of trouble, but the presence of Christ. - Sheila Walsh

This world is broken. It has been broken since Adam and Eve initially disobeyed God in the garden and
it will remain broken until Christ's triumphant return. Because of the broken state of this place, we are
subject to pain. Jobs are lost, sickness ravages bodies, countries declare war on each other, loved ones
pass away and nature brutally takes its toll. There is false theology out there that says that being in
Christ means personal health and wealth, freedom from trouble. This is not the case. God promises us
many things, but He never promised that this life would be easy. When we are troubled we can rest on
the things He did promise to us in His Word.

God promises to provide for our needs.

“And my God will supply every need of yours according to his riches in the glory of Christ Jesus.”
Philippians 4:19

We are assured that God will take care of all that we need. This does not mean that things will always
go our way or we will have everything we want, but it does mean that we can trust God to take care of
us.

God promises that His grace is sufficient.

The Apostle Paul had many worldly reasons to boast. He was well versed in the law and had been an
influential leader in his community. However, none of that spared him from trouble when he began to
preach the Gospel. He endured more hardships than most people can even imagine. He suffered with a
“thorn in the side” that he asked God to remove from him, but it never happened. Yet Paul stayed the
course because he knew what was true.

“But he said to me, 'My grace is sufficient for you, for my power is made perfect in weakness.'
Therefore I will all the more gladly boast in my weaknesses, so that the power of Christ may rest upon
me. For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and
calamities. For when I am weak, then I am strong.” 2 Corinthians 12:9-10

God promises eternal life in Jesus and victory over death. 

Christ's death on the cross was the atonement for our sins, but it is His resurrection that defeated death.
Though the battle may rage on through the trials we face, Christ has already been victorious in the war.
In that victory those who believe are promised eternal life, where all tears will be dried and pain will be
removed.

“My sheep hear my voice, and I know them, and they follow me. I give them eternal life, and they will
never perish, and no one will snatch them out of my hand.” John 10:27-28

God promises to work all things together for the good of those who love Him (Romans 8:28).

This can be difficult to understand in the midst of trial or pain. God in His sovereignty will always
work out all things for His glory. If we draw closer to him during hard times we will be able to go on
because we know Him on a deeper level. Though we may never see or understand in this life what God
was doing, we can trust that the troubles of our life will not be wasted. If nothing else, we should be
like Paul and see that by trusting God in all things we are made strong.

There will be trials and hardships in this life. Putting our hope in Christ does not free us of physical
pain and difficulties, but instead it gives us hope that we will be free of pain in eternity.

“Come to me, all who labor and are heavy laden, and I will give you rest. Take my yoke upon you, and
learn from me, for I am gentle and lowly in heart, and you will find rest for your souls.” Matthew
11:28-29 (italics mine)

It is in our weakest state that we can most readily receive God's abundant grace. If you are struggling,
in pain, battling the evils of the world, find rest in that which God has promised. You are a beloved
child. He cares for you and wants to carry you through until it is time to taste the sweet freedom of
eternity with Him.

Wednesday, April 25, 2012

Proverbs 31 Woman {summer bible study}

I'm sure you've seen on facebook us talking about the summer session bible study we are going to be doing.  Here's a little more info and some things you need to do before we start. 
First off, go check out the Good Morning Girls to get a little more info on the study.  Sign-up here for the study, now GMGs will be able provide "SOAP Bible readings, videos and challenges to go along with Courtney’s Proverbs 31 ebook"
Next go to Woman Living Well to sign-up for a copy of the study we'll be doing.  Or if you'd rather, email us and we'll send you the ebook. 

Now about our facebook group. 
Here's a screen shot (click to enlarge).  On the left under "Groups" you'll see the link to our group.  Click on it and you'll see our group just like the above screen shot.  One the top right you can see "Notifications" and the little * sign which is settings.  Default notifications is set to ON (meaning when post to the group you get email notification of it).  If you'd like to change it to OFF you'll just have to check into the group when you get on facebook, which is what we want anyways.  We really want this as a way to grow and discuss what the Lord is teaching through the study.  On the bottom right there is the group chat pop-up.  We can use this to for example set up a time to chat about what we're learning in real time.  Instead of posting to the wall it would be a real-time conversation.

So there you have it, some basic info.  I'm really looking forward to this study and I hope you are too!  If you still need added to the group ask your DGL to add you. 

Oh, and I know I've mentioned it before, but this is a secret group, so things that are posted here will NOT show up in other people's newsfeed.  

Tuesday, April 3, 2012

Easter Ideas

Hard to believe but Easter is upon us.  Along with celebrating our Risen Savior there are lots of fun things you can do with your little one.
Glow in the dark Easter egg hunt.  This mom did it with her older kids (tweens/teens) but I KNOW my kiddos (eighteen months, four and six) would LOVE this. 
Kool-eggs!  The variation of colors you can make with Kool-aid is so fun.  Confession time-I don't think I've ever dyed eggs with my kids.  It's on the agenda though this year. 
Orange Bunny Rolls.  Check out that cotton tail-ADORABLE
Paint chip LOVE.  Enough said.  Paint chip Easter garland.
Resurrection Rolls.  These look delicious, easy and teach your kids about the true meaning of Easter.  Win, win, win. 
Resurrection Garden.  Another great way to teach about the Risen Christ.
Shaving cream painted eggs.  This makes such unique Easter eggs.  So pretty. 
Ice Eggs.  It's been SO warm lately this would be great outdoor fun.  
Easter Learning Packet (geared toward PreK-1st)
Pop-up Eggs (probably an activity for older kids). 

For more ideas check out our board on Pinterest

Monday, April 2, 2012

Rejoice in the Empty Tomb {devotional}


"Many years later, another Son would climb another hill, carrying wood on his back. Like Isaac,
he would trust his Father and do what His father asked. He wouldn't struggle or run away. Who
was he? God's Son, his only Son - the Son he loved. The Lamb of God." The Jesus Storybook
Bible

The Old Testament is full of events that indicate Christ’s atoning death of the cross. The lamb’s
blood that the Israelites put on their doorposts to save their first born sons (Exodus 12)
foreshadows the blood of the Lamb that would wash away the sins of all who believe in Him.
The ancient priests brought choice animals to be offered to God to pay for the sins of the
Israelites, a sacrifice paling in comparison to that which Jesus would make on our behalf. God
commanded Abraham to sacrifice his son Isaac, the son he had waited a lifetime to have, but then
provided a ram to die in Isaac’s place (Genesis 22).

Many years later, God again provided a Lamb. Hebrews 9:11-15 tells us that Christ is both the
new high priest and the final sacrifice. By His blood we are not simply ceremonially clean on the
outside, in need of future sacrifice to be made clean again. By His blood we are washed clean
from the inside out. His death was once for all, a final perfect sacrifice by the One who was
without sin.

There is something else that is glaringly different about the foreshadowing events in the Old
Testament and the redemption we have through Christ. In all of the previous sacrifices, that
which died remained dead. Oh, but Jesus…Jesus is alive! Proving that He is indeed God, that His
sacrifice is our salvation, He rose from the dead. Rejoice that the tomb is empty! We do not have
to mourn the death of our Lord because He is alive, ruling in Heaven, dwelling in our hearts, and
He is coming again. Rejoice!

Not only did Christ die for our sin and rise again, but He invites us to die to our old ways and
rise up to new life in Him. He simply asks us to trust Him, to believe in Him, and to know Him
as our Savior.

“When Jesus had spoken these words, he lifted up his eyes to heaven, and said, ‘Father,
the hour has come; glorify your Son that the Son may glorify you, since you have given
him authority over all flesh, to give eternal life to all whom you have given him. And this
is eternal life, that they know you the only true God, and Jesus Christ whom you have
sent.’” John 17:1-3 ESV

“Since, therefore, we have now been justified by his blood, much more shall we be saved
by him from the wrath of God. For if while we were enemies we were reconciled to God
by the death of his Son, much more, now that we are reconciled, shall we be saved by his
life. More than that, we also rejoice in God through our Lord Jesus Christ, through whom
we have now received reconciliation.” Romans 5:9-11 ESV

“Indeed, I count everything as loss because of the surpassing worth of knowing Christ
Jesus my Lord. For his sake I have suffered the loss of all things and count them as
rubbish, in order that I may gain Christ and be found in him, not having a righteousness
of my own that comes from the law, but that which comes through faith in Christ, the
righteousness from God that depends on faith— that I may know him and the power of
his resurrection, and may share his sufferings, becoming like him in his death, that by any
means possible I may attain the resurrection from the dead.” Philippians 3:8-11 ESV

We serve a great, holy, sovereign, living God, who sacrificed His son, and sent His Spirit to
dwell in us. Rather than turning us over to our own sinful hearts, He made the ultimate sacrifice
that we might be saved and have eternal life with Him. The glory and wonder of the atonement is
represented both in the death that Christ did not deserve but willingly endured for us and in His
beautiful, miraculous resurrection. Because He lives, we live. Rejoice!

Oh, death! Where is your sting?
Oh, hell! Where is your victory?
Oh, Church! Come stand in the light!
Our God is not dead. He’s alive, He’s alive!
Christ is risen from the dead,
Trampling over death by death.
Come, awake! Come, awake!
Come and rise up from the grave!
“Christ is Risen” Matt Maher

Friday, March 30, 2012

Super Simple Fruit Cobbler


1 can fruit pie filling

Or if want to go old school:
4 C. fresh fruit
1 C. sugar
2 Tbsp. flour
2 Tbsp. butter

Mix first 3 together place in 8x8 pan dot with butter.

Topping:
1 C. sugar
1 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 egg

Mix dry ingredients together then stir in the egg (easiest with a fork) until crumbly. Sprinkle over fruit mixture.
Bake at 350o for 40 minutes or until lightly brown. Double for a 9x13 pan. Great served warm with ice cream.
Recipe from Tyann Heald

Super Soft Chocolate Chip Cookies


2 1/4C. flour
1 tsp. baking soda
1 C. butter
1/4 C. sugar
3/4 C. brown sugar
1 tsp. vanilla
1 pkg vanilla instant pudding
2 eggs
12 oz chocolate chips

Combine butter, sugars, vanilla and pudding mix. Beat until smooth. Beat in eggs. Add flour and baking soda. Stir in chocolate chips. Drop by spoonful on a ungreased cookie sheet. Bake @ 350o for 10-12 minutes.
Can substitute with any flavor of pudding or chips you like. (our family love making it with chocolate pudding and peanut butter chips)
Recipe from Tyann Heald

Gooey Butter Cake


Crust
Yellow cake mix
1 egg
1 stick of butter

Add all and smash in bottom of cake pan.

Filling:
8oz soften cream chz
2 eggs beaten
2 cups powder sugar

Mix these three together and pour over crust. Bake for 40-45 min @ 325
Recipe from Cassie Welch

Pumpkin Dessert


Pumpkin Dessert Crust
1 pkg. Yellow cake mix (reserve 1 cup)
1 egg
1/2 C. oleo (melted)
Mix egg and oleo, then mix into cake mix.
Pat into bottom of 9x13 pan.

Pumpkin Dessert filling
1 can pumpkin (small can)
2 eggs (slightly beaten)
2/3 C. evaporated milk
3/4 C. sugar
1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp.  (or less) cloves
Mix, pour over crust from above.

Pumpkin Dessert Topping
1/4 C. oleo (soft)
1/4 C. sugar
1 Tbsp. cinnamon
Blend until pasty. Sprinkle over filling.
Bake at 350 degrees for 1 hour.
Check with toothpick into cake crust.
Recipe from Tabitha Leake

Chocolate Mint Cookies


3/4 C. butter
1 1/2 C. light brown sugar
2 Tbsp.. water
2 C. semi-sweet chocolate chips
2 eggs
2 1/2 C. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 packages Andes Mints

In a large, heavy saucepan over low heat, cook butter, brown sugar, and water until melted.  Add chocolate chips and stir until partially melted.  Remove from heat and continue to stir until all the chips are melted.  Pour into a large bowl and let cool for 10 minutes.  With beaters, mix in one egg at a time.  Then add dry ingredients.  

Chill dough for at least one hour (or until it is no longer sticky to handle).  Preheat oven to 350.  Line cookie sheet with tin foil. Roll teaspoon sized balls of dough, about one inch in diameter.  Bake 10-12 minutes.  (cookies will crisp as they cool).  Remove from oven and immediately place an Andes mint on top of each cookie.  Allow mint to soften and swirl with the back of a spoon.  Cool thoroughly.
Recipe from Rachel Stay

BEST SNICKERDOODLES


1 C. butter (2 sticks), softened
1 C. sugar
2/3 C. light brown sugar
2 eggs
1 tsp. vanilla extract
3 C. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. cream of tartar

T O P P I N G
1 tsp. cinnamon
1/2 C. sugar

Preheat oven to 300º F.
Cream butter and sugars until fluffy. Add eggs and vanilla and mix well. Add flour, salt, baking soda and cream of tartar; mix until just combined. Form dough into balls and roll in cinnamon / sugar mixture.
Bake for 10-12 minutes. Initially, cookies may seem a bit underdone but let them cool on cookie sheet before transferring to wire rack.
Recipe from Mary Jo Smith

Sopapilla Cheesecake


2 packages of crescent rolls
2 8 oz. packages of cream cheese
1 1/2 C. sugar (divided)
1 stick butter
2 tsp. cinnamon
1 tsp. vanilla

Layer 1 package of rolls in pan. Mix softened cheese, 1 cup sugar and vanilla. Spread
over rolls. Put 1 package of rolls on top of mixture. Pour melted butter over this. Mix
remaining sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 30 minutes.
Recipe from Mary Jo Smith

Glazed Apple Bars


4 C. flour
2 1/3 C. sugar, divided
1/2 tsp. salt
1 1/2 C. butter, room temperature
5 Granny Smith apples, peeled and sliced
1 tsp. cinnamon

Glaze:
1 C. powdered sugar
1 tsp. vanilla
1 Tbsp. water

Combine flour, 2 cups of sugar, salt.
Cut in butter until crumbly.
Take half of this mixture and pat it gently into a jelly roll pan.
Top mixture with apples, laying them down in rows.
Combine remaining sugar and cinnamon and sprinkle over apples.
Crumble remaining flour mixture over apples.
Bake at 350 for 50-60 minutes.
Mix glaze ingredients together while apple bars are cooling.
Cool before drizzling glaze over the top.
Cut into squares to serve.
Recipe from Mary Jo Smith

Fudge-Striped Cookie Salad


1 pkg. instant vanilla pudding
1 C buttermilk (stir into pudding)
1 container of Cool Whip
Add 2 cans of pineapple tidbits drained (or fresh pineapple chopped into bits)
1 can mandarin oranges drained
Just before serving stir in 1/2 bag of Keebler Fudge-Striped cookies broken into bite-size pieces.
Recipe from Rachel Goodhue

Divinity Candy


2 1/2 C. of sugar
1/2 C. of water
1/2 C. of light-colored corn syrup
2 egg whites
1 tsp. of vanilla
1/2 C. of  chopped walnuts (optional)

In a large sauce pan combine sugar, water,and corn syrup. cook and stir over medium high heat until mixture boils. Reduce heat to medium and cook till it reaches 260 degrees, (Hard ball stage) (it will take about 10 to 15 minuets) If you don't have a candy thermometer then have a glass of cold water handy, drip a spoon full of the mixture into the water for a few seconds if the candy doesn't deform till being pressed on you have reached the hard ball stage. Remove the sauce pan from heat.

In a large mixing bowl beat egg whites till they form a stiff peak. Gradually poor the hot mixture in a thin stream over the egg whites. Beat for about 3 minutes while scrapping the sides of the bowl. Add vanilla and nuts, and beat for another 5 to 6 minutes (candy should lose some of it's shine). When beaters are lifted out the mixture should fall in a ribbon that mounds on itself.

Drop one spoon full of candy mixture on to wax paper if the candy keeps it's form it is ready if it flattens out it needs to be mixed longer. Quickly spoon mounds of mixture out on to the wax paper (mixture will harden as it cools so move quickly)
Recipe from Savannah Roth

PUMPKIN GINGERBREAD TRIFLE


2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 C. packed brown sugar
1/3 tsp. ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle the top with crumbled gingerbread pieces, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
*Source Food Network
Recipe from Annie Thom

Mint Patties


2 Sleeves Ritz crackers
1 to 2 pkgs Andes Mints

Melt mints in microwave safe bowl. Dip each cracker into melted chocolate and lay on wax paper to dry. Continue until chocolate is gone.
Recipe from Lindsay Boman

Best Fudge Brownie Ever


1 C. butter
1 1/2 C. sugar
1 1/4 C. Dutch processed cocoa powder
1/2 tsp. salt (1 tsp if using unsalted butter)
1 tsp. baking powder
1 Tbsp. vanilla extract
4 Large eggs
1 1/2 C. White whole wheat flour
2 C. chocolate chips
Cup 1/2 3/4 chopped pecans (or favorite) (optional)
Preheat oven to 350 degrees.
Lightly grease a 9x13 pan.
In a medium sized microwave safe bowl or in a saucepan, melt the butter on low heat, then add the sugar and stir to combine.
Return the mixture to the heat or microwave briefly, just until it's hot but not bubbling. It will become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
Transfer the mix to a mixing bowl.
Stir in the cocoa, salt, baking powder, and vanilla.
Add the eggs, beating till smooth; then add the flour and chips and nuts if using. Beat until well combined.
Spoon the batter into the prepared pan.
Bake the brownies for 28 30 minutes, until a cake tester inserted in the center comes out clean or with just a few crumbs clinging to it.
The brownies should feel set both around the edges and in the center.
Remove from the oven, and after 5 minutes loosen the edges with a table knife, this will help prevent the brownies from sinking in the center as they cool.
Cool completely before cutting and serving.
Recipe from Jennifer Rhodes via food.com

Breakfast Banana Splits


Split a banana in half
Add a spoonful of yogurt
Top with raisins and granola cereal
Recipe from Erin Replogle

Buttermilk Pancakes


2 C. flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
2 C. buttermilk
1/4 C. sour cream
2 eggs
3 Tbsp. melted butter
1-2 tsp. vegetable oil

Whisk together dry ingredients in a large bowl. Stir together buttermilk, sour cream, eggs, and melted butter in a medium bowl. Make a well in the dry ingredients. Carefully whisk in liquid ingredients. Do not over stir; the mixture will be lumpy. Allow to rest for 10 minutes. Heat 12 inch skillet over medium heat. Add oil and wipe the inside and sides with a paper towel. Add batter ¼ cup at a time. You can get 4 in the skillet. Turn about
2-3 minutes. Cook on other side 1-2 minutes. Keep warm in a 200 degree oven while you are cooking the remaining pancakes.
*Source Cook’s Illustrated
Recipe from Jennifer Rhodes

Overnight Yeasted Waffles


Makes 6-8 Waffles
This batter must be made at least 12 hours in advance.

1 3/4 C. whole milk (do not substitute low fat or skim milk)
1/2 C. oil or melted butter
1 C. unbleached flour
1 C. whole wheat flour
2 tsp. cinnamon
1 Tbsp. sugar
1 1/2 tsp. instant yeast
1 tsp. salt
2 large eggs, lightly beaten
1 tsp. vanilla extract

Heat the milk in the microwave until warm. Whisk together the flour, sugar, yeast, cinnamon, and salt in a large bowl. Gradually whisk in warm milk and oil until smooth. Whisk in the eggs and vanilla until incorporated. Scrape down sides of bowl, cover and
refrigerate 12-24 hours.

Heat the waffle iron. When the iron is hot, remove batter from refrigerator and whisk to recombine and deflate. Spread the correct amount of batter onto waffle iron and cook until golden brown, about 3-4 minutes. Repeat with remaining batter or put batter in fridge to use again the next day. Mine usually lasts about 3 days.
* Modified from America’s Test Kitchen Recipe
Recipe from Jennifer Rhodes

Sweet Potato Buttermilk Dinner Rolls


Or Hamburger Buns or Cinnamon Swirl Bread

1 C. mashed sweet potato
2 C. buttermilk
1/2 C. butter
2 eggs, at room temperature
1/2 C. butter, melted and cooled
1/4 C. honey
5 tsp. yeast
2 ½ tsp. salt
6-7 C. white whole wheat flour
1/4 C. vital wheat gluten

Warm mashed sweet potato, buttermilk, and butter on stove top. Once butter is melted turn off heat and let cool. In a large bowl or mixer combine yeast, salt, 6 cups of flour and vital wheat gluten. Add honey and eggs to potato mixture. Add potato mixture to flour. Mix for about 5 minutes. Cover and let rest for 10 minutes. Add flour until dough
cleans the side of the bowl. Be careful not to get too much flour. You want a slightly
sticky dough. Mix for 5 minutes. Knead dough on a clean surface until dough is smooth.
Place in a large oiled bowl and cover. Let rise until doubled. About 1 hour. For a quick
rise, turn oven onto lowest setting, 175 on mine. Turn oven off and place bowl in oven
for 15 -30 minutes.

To make dinner rolls, divide dough into 24 (large) rolls or 32 (small) rolls. Place on
parchment paper lined baking sheets. Cover and let rise about 20 minutes.
Turn oven to 375 degrees. Bake 15 minutes for small rolls or 18 minutes for large rolls.

I also make hamburger buns (24 buns) and cinnamon swirl bread (2 loaves) with this
dough.
Recipe from Jennifer Rhodes

Pumpkin Pancakes


2 C. all-purpose flour 
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 1/2 C. milk
1 C. pumpkin (I add maybe 1/4 cup more)
1 egg
2 Tbsp. oil
2 Tbsp. Vinegar

Mix together the milk, pumpkin, egg, oil, and vinegar. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using appx. 1/4 cup for each pancake. Brown on both sides.
Recipe from Rachel Stay

Creme Brulee French Toast (Breakfast Casserole)


1 C. packed brown sugar
1/2 C. (1 stick) unsalted butter
2 tbsp. corn syrup
1 loaf French bread or challah or even sourdough, sliced (I get the fresh french loaves at Wal-Mart)
5 eggs
1 1/2 C. half and half
1 tsp. vanilla extract
1/4 tsp. salt

Melt butter, brown sugar, and corn syrup together until blended. Pour in the bottom of a 9 x 13 casserole dish, making sure the bottom is covered.

Arrange the bread slices in the pan over the syrup. (Mine don't usually end up in a single layer, but more overlapping each other a little. I like it this way, because then the bottom of the bread is all gooey and yummy and the top is a little more crunchy.)

Whisk together the eggs, half and half, vanilla, and salt. Pour over the top.

Cover with plastic wrap, pressing down to make sure the bread soaks up all the cream mixture. Refrigerate for 8-24 hours.

Bring to room temperature and bake at 350 for 40 minutes. Serves 6.
Recipe from Mary Jo Smith

Caramel Apple Bundt Cake


3 eggs
2 C. sugar
1 1/2 C. canola oil
2 tsp. vanilla extract
3 C. flour
1 tsp. salt
1 tsp. baking soda
3 C. apples, chopped and peeled
1 C. pecans, coarsely chopped

Preheat oven to 350 degrees
Grease and flour bundt pan, set aside.
In a mixing bowl, beat eggs until foamy; gradually add sugar; blend in oil and vanilla.
Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into bundt pan and bake for one hour or until cake tests done.

Caramel Sauce
1/2 C. butter
1/4 C. milk
1 C. brown sugar
pinch of salt.

In a medium saucepan, combine all ingredients for sauce; boil for 3 minutes, stir constantly. Set aside.
When cake is done, let cool in pan for 10 minutes on a wire rack. Remove cake to platter; slowly pour caramel topping over warm cake and serve. I poked holes in the cake with a bamboo skewer before pouring the caramel sauce over it.
Recipe from Mary Jo Smith

Any Time of Day Coffee Cake


1 box yellow cake mix
2 tsp. vanilla
3/4 C. oil
2 small boxes instant vanilla pudding
4 eggs
1 C. water
Mix above ingredients and beat for 5 minutes.
Pour into a greased 9x13 pan.

TOPPING:
3/4 C. sugar
1 Tbsp. cinnamon
1/2 C. chopped nuts *optional*
Mix together and sprinkle over cake mixture.
Swirl with a fork.

Bake at 350 for 45 minutes.
Freezes well
Recipe from Erin Replogle

Apple Muffins


1 1/2 C. flour (try half whole wheat, half white)
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 beaten egg
1/2 C. sugar
1 1/2 C. finely shredded, sweet apple, such as Gala (a tart apple will require more sugar)
1/4 C. cooking oil
1/2 C. chopped walnuts or pecans (optional)

Grease 12 cup muffin tin, set aside. In a medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in the center of the flour mixture, set aside.

In another medium bowl combine egg, sugar, apple and oil. Add apple mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts, if desired. Spoon batter into prepared muffin tin.

Bake at 350 for 15-20 minutes or until toothpick inserted into the middle of  a muffin comes out clean. Cool on wire rack.
*Modified version of BH&G zucchini/apple bread recipe.
Recipe from Melissa Tomko