House pics and More Recipes

Here are some long awaited pictures and recipes that have been requested.

From the front porch looking down the drive.

The front door into the living room.

The other half of the living room.

Looking from the front part of the living room into the dining room.

The Kitchen

The Master bath.

The Master Bedroom.

Emily's room...

Ashley's room...

The Girl's bathroom...

Lacey's room...

And Katie's room

So that is the long and short of our house if you want more details you'll have to drop by. (We love company!)

Now for the recipes.

French Dressing

1 c. tomato puree or crushed tomatoes, well drained.

1 tsp. salt

1/2 tsp garlic powder

1 Tbsp onion powder

1 Tbsp paprika

3-4 Tbsp lemon juice

3-4 Tbsp honey

Blend all ingredients until smooth. Store in refrigerator. Shake up well before serving.

This is our favorite salad dressing!

Maple Pecan Ice Cream

2 blocks silken tofu

1 1/2 c. maple syrup

1/3 c. safflower oil

1 tsp salt

2 Tbsp vanilla

1-2 tsp maple flavoring

1 can coconut milk (optional)

1-2 c. pecans

Favorite none-dairy milk (vanilla is best)

Combine first six ingredients in blender and blend until smooth. Pour into two quart ice cream freezer, add coconut milk and pecans, and fill to the top with non-dairy milk. Freeze acording to directions.

This makes the best non-dairy ice cream we've ever had!

Carob Mousse Pie

Crust

2 c. pecan or almond meal

1/2 c. flour

1/4 c. ground flax seed

1/2 tsp salt

1/4 c. date sugar

1/4 c. maple syrup

1/4 c. coconut oil

Filling

1 c. cashews

1/2 c. peanut butter

3 Tbsp coconut oil

3 Tbsp safflower oil

1/3 c. carob powder

1 Tbsp vanilla

1/2 c. maple syrup

2/3-1 c. coconut milk or other non-dairy milk

For crust, mix ingredients together and form into oiled 9" round pie plate. Bake at 350 degrees for 10-15 min. For filling, blend all ingredients until smooth, then pour into prepared pie crust and freeze several hours before serving. For whipped toping, blend all ingredients until smooth. Chill in refrigerator several hours, and top pie just before serving.

A special occasion dessert that is a favorite at our house.

We are leaving for our Grandparents in OK city Sunday, and speaking at OK Academy Monday. Then we'll leave Tuesday night for Woodwind Brasswind in IN to pick up two new violins for Ashley and I, (Katie), Then Wednesday night arriving at "Home," MI.


We look forward to seeing all of you again. God bless!

Friends and Recipes

It has been so long since I've had the time to blog. Our schedule has been very full, to say the least. Last weekend we had some of our friends over. We had a blessed time going on hikes back into the BLM land down the road from us, playing music together, and of course eating. Here are some of the recipes that we used.

Cornmeal Roles:

1/3 c. cornmeal

1/4 c. honey

1 tsp. Salt

1/2 c. oil

2 c. water

4 Tbsp ground flax

4Tbsp water

1 pkg. Yeast

1/4 c. lukewarm water

4 c. flour

Combine cornmeal,honey, salt, oil, and water. Cook on low heat until thick. Stir often. Cool until lukewarm. Mix flax with 4 Tbsp of water. Dissolve yeast in ¼ cup of warm water then add flax mixture. When cornmeal mixture is cool add yeast and flax mixture. Mix all together adding flour. Kneed, cut w/ biscuit cutter, (or round cookie cutter). Fold in half. Place on oiled sheet. Let rise. Bake at 375 for 15 min. Yields 3 dozen.

Coconut Butter:

1 c. coconut oil

1 c. olive oil

2 tsp. Salt

2 Tbsp. Lecithin

1 Tbsp. Butter flavor

Mix together in blender for 1 min. Add 1 cup water. Pour in container and chill until solid.

Cheese Sauce:

1 c. water

1/3 c. cashews or sunflower seeds

1/3 c. corn starch

1 Tbsp. salt

1/2 c. yeast flakes

1 1/2 tsp. Onion powder

1/4 tsp. Garlic powder

2 Tbsp. Lemon juice

1/4 c. pimentos

Mix all together in blender. Blend on high for one and a half to two minutes. Then add two c. water. Blend until mixed well. Stir and heat on high until thick.

I have to catch Ashley at home some time to get that pie, ice cream, and salad dressing recipes. But hopefully that can happen soon.

For all our MI friends and family we will be in MI from the 30^th of September to the 3^rd of October. Then we'll be leaving to cook for a family camp in IN. Then we will arrive home on the 14^th of October only for most of the family to leave again the 17^th to pick up the business in Wyoming that we are buying. That is certainly not the end to our over packed schedule, but I will not weary you with any more.

The Lord continues to be gracious unto us and we are so thankful to Him for that.

May God bless the rest of your week. And enjoy those recipes.

Oh, don't forget to check out Emily's new photo blog at: http://empossiblephotography.blogspot.com/