Gleanings of Wheat

Now that Halloween is dying down you've got a choice to make - toss the pumpkin you carved or eat it! If you opt for the latter then here's a recipe for you! PUMPKIN PIE To make a failproof piecrust, use a pastry cutter or a fork to cut together 1/2 cup of margarine, butter, rendered lard, or vegetable shortening, 2 cups of whole wheat flour, and 1/4 teaspoon of salt ... until the mixture forms pea-sized balls. Now, in a small bowl, combine I large egg, I tablespoon of vinegar (plain or cider), and 3 tablespoons of cold water. Add this to the flour mixture, a little at a time, until the dough holds the form of a ball. (If needed, add more cold water, but do so a drop at a time.), Finally, divide the dough into two balls, roll each one out on a breadboard or wax paper that you've dusted with flour, and use them to line two 9 " pie plates. To prepare the filling, mix 4 well-beaten eggs, 3 cups of pumpkin puree, 1/2 cup of honey, 1/2 cup of molasses, I teaspoon eac...

I came across this earlier today and thought it was a great way to save some money on your Halloween stuff. Simply mix 3 tbsp cornstarch and 1 tbsp flour together. Stir in 3/4 cup light corn syrup and 1/4 cup water and mix until smooth. Divide mixture into several paper cups and use food coloring to tint. Use a paint brush or cotton swab to apply; wash off later with water.

Paul, a servant of God...according to the faith of God's elect (Titus 1:1) - He is a servant of God, serving his brethren of the faith according to their faith. If they did not have faith he could not serve them as God has called him to serve. Paul, a servant of God...acknowleding of the truth which is after godliness; In hope of eternal life, which God, that cannot lie, promised before the world began (Titus 1:1-2) - He is a servant because of the transforming power and hope of the Truth. He rests in the hope and promises of the infallible God that cannot lie. Being confident of the Truth he goes forth to serve according to the commandment he received (vs 3). REFLECTIONS ON PAUL'S MINISTRY: His faith is a faith that permiates his life, his faith is a faith that compells him to exhort and encourage others in their walk. Of the 13 books he authored of the New Testament we know he wrote 4 of them to individual people he cared for and 9 of them are written to churches he est...

I've been meaning to find more recipes that are people with food allergies friendly, and since I'm in the mood for my fish tacos I thought I'd start with tortillas. I got this one from here, and it looks like the site has a lot of other recipes too. (makes 8 tortillas that are gluten free and casein free) 2 c. Gluten Free All-Purpose Flour Mix 1 1/2 tsp. xanthan gum 2 tsp. sugar 1 tsp. salt 1 c. warm water 1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand) 2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =) 3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ...

Apparently I haven't posted the fish taco recipe?! Forgive my oversight. I got this puppy from Love and Olive Oil , and had enough to feed three adults for two days. 1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack) 4 Tbsp. fresh lime juice 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 10 to 12 corn tortillas 3 cups shredded cabbage For Lime Sauce: 2 tablespoons mayonnaise 1/2 cup low-fat yogurt 2 tablespoons fresh lime juice 1 chipotle chile in adobo sauce, finely chopped 1 garlic clove, finely chopped or pressed Salt For Mango Salsa: 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into ¼-inch squares 1/2 small red onion, finely chopped 1 jalapeño pepper, deseeded and diced 2 just-ripe mangoes, peeled and chopped into ½-inch square chunks 1 handful cilantro, washed, dried, destemmed, and chopped 2 cloves garlic, minced Juice of 1 lime Salt to taste directions Prepare the fish marinade by combining th...

I'm dying to try this . I'm thawing a small hen right now, so maybe I'll alter the cooking method and use the sauce! 1 stick butter or marg. 1 cup ketchup 1/3 cup vinegar 1tsp. salt 1/8 dry mustard 1 tsp. Italian Seasoning Melt butter in pan. Add ketchup, vinegar, salt, mustard and Italian Seasoning. Bring to a boil. Pour over chicken in baking dish. Usually use 4 to 6 chicken breasts for this. I use boneless but my mom always used the chicken with the bone in. Bake at 400* for an hour. (that is most likely when using chicken with the bone. I use boneless and average between 45 to 50 min. for this.) Just check.

I'm super excited about making these this weekend, I hope they live up to the anticipation! 3/4 cup white sugar 1/4 cup vegetable oil 2 eggs 3/4 cup canned pumpkin 1/4 cup water 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/2 cup semisweet chocolate chips Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

And she puts recipes on her blog!!!! I'm so excited!!!! I promise my exclamation isn't stuck. Caprese "Sandwich" -olive oil -one pressed or chopped garlic clove (more if you really like garlic) -pocket-less pitas (or you can use any kind of flatbread) -tomato -fresh basil -one ball of fresh mozzarella cut in half -shredded Parmesan cheese or Romano or both First, preheat the oven to 350 degrees Fahrenheit. While you are waiting for the oven to heat up, put 1-2 tablespoons of olive oil into a small dish. Crush or chop one clove of garlic (or more if you like garlic) into the olive oil. Let it sit for a few minutes for the oil to absorb the garlic flavor. (This step could be skipped, especially if you are like me and are ravenously hungry while trying to prepare this and also want to try and fit in eating it in between nursing and naps.) Spread olive oil over a pocket-less pita. Sprinkle pita with as much or as little Parmesan and/or Romano cheese ...

Earlier this week my daughter started running a fever in the middle of the night, being the wonderful mother that I am, I would never dream of hiding the meds in some pudding. Nor would I ever eat ALL the left over pudding, thus forcing me to make another batch up for her. Twice . This weekend while my kids were visiting their uncle (who is on leave from Afganistan) I certainly did not go out to eat after church with two families who had all their kids in tow. Furthermore, I was not ridiculously excited when I found out that we were going to Old Country Buffet and that OCB now had a slushie machine. I certainly would never eat a ton of food and then stuff myself even more simply b/c the cake on the dessert bar looked amazing. Additionally, I did not toy with the idea of going back to get a mousse that looked really good despite the fact that I was ready to burst. After eating I did not volunteer to walk the two boys over to guitar center so that the three of us wouldn...

Do I even need to explain why this recipe is awesome? Please tell me I don't. 1/2 cup Peanut Butter 1/4 cup Butter 1 cup Chocolate Chips 1/2 tsp. Vanilla 9 cups Crispix cereal (any flavor) 1-1/2 cups Powdered Sugar 1. Combine peanut butter, butter and chocolate chips in a microwave safe bowl. 2. Microwave for one minute then stir to blend all ingredients thoroughly. Add 1/2 tsp. vanilla. Stir well. 3. Place the 9 cups of Crispix cereal in a very large bowl. 4. Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. 5. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to cover each piece well.

I'm not a huge bean fan, normally, but there are certain dishes that just do it for me. This is one of them. 1lb ground beef 2 16oz cans of pinto beans 1 8oz can of tomato sauce 1/2 c mild chunky salsa 1 tsp chili powder 1 c shredded Monterey Jack cheese Heat oven to 375. Cook beef in skillet over medium heat 8-10 minutes until brown, drain. Rinse & drain the beans. Mix beef, beans, tomato sauce, salsa & chili powder in ungreased baking pan. Cover with lid or aluminum foil & bake 40-45 minutes, stirring once or twice. Carefully remove the lid, & sprinkle cheese over the top. Bake until cheese is melted.

I've been craving these for a while. I'm making my shopping list for the month, so you can be sure to see things for this on here. 4 chicken portions Flour for coating Matzo meal for coating 2 eggs beaten 6TBSP margarine 3 TBSP corn oil 2/3 c soy milk 1 c flour, sifted 8 oz canned corn kernels, drained Coat the chicken with flour, then dip into the beaten eggs, then into the matzo meal pressing firmly. Chill for 10 minutes to allow the coating to set. Heat half the margarine and half the oil in a large skillet. Fry chicken until brown, remove with slotted spoon and place in an oven proof dish. Cover and bake @ 400 degrees for 40 minutes. Meanwhile, add the remaining egg to soy milk and mix. Stir in flour, then season to taste. Stir in corn. Heat the remaining margarine and oil in skillet and drop table spoons of batter in and fry until brown. Remove with slotted spoon and keep hot.