Archive for October, 2014



It is feeling more and more like fall here…
soup, jackets, hot chocolate, everything-pumpkin…
speaking of pumpkin we had these yummy
pumpkin scones the other day for breakfast
and I thought we’d share the recipe.

Pumpkin Scones
Prep Time: 25 minutes     Cook Time: 15 minutes     Yield: 8 scones


    2 1/4 cups all-purpose flour
    2 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1 tsp ground cinnamon
    1/2 tsp ground nutmeg
    1/4 tsp ground ginger
    1/8 tsp ground cloves
    1/4 cup packed light-brown sugar
    3 Tbsp granulated sugar
    1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
    1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don’t chill in can)
    3 1/2 Tbsp buttermilk
    1 large egg
    1 tsp vanilla extract
    1 Tbsp honey
    1 Tbsp half and half

    1 cup powdered sugar
    2 Tbsp half and half, then more as needed

    Pumpkin Icing
    3/4 cup powdered sugar
    1 Tbsp pumpkin puree
    1/4 tsp ground cinnamon
    1/8 tsp ground nutmeg
    1/8 tsp ground ginger
    1 Tbsp half and half

    For the scones:
    Preheat oven to 425 degrees. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. Cut in butter. Create a well in the center.
    In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
    Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

    For the glaze:
    In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.

    For the pumpkin glaze:
    In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

    And if you’re Benjamin you add a couple more layers of icing. ;D

Job 5:8-11  “I would seek unto God, and unto God would I commit my cause:
Which doeth great things and unsearchable; marvellous things without number:
Who giveth rain upon the earth, and sendeth waters upon the fields:
To set up on high those that be low; that those which mourn may be exalted to safety.”

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Possum grapes


Well, it’s that time of year again…When the possum grapes are ripe and
just begging to be picked.
They were more than abundant this year. I mean there were SO many grapes
on this one tree we didn’t even bother looking for more.
Granddad said, “In my short life I’ve never seen so many possum grapes in one place so thick and big!” Now that is saying something.

In case you don’t know what possum grapes are…you could look it up…

…or I could just be nice and just tell you. :D They are small, black, wild grapes. They grow in Oklahoma and Texas, and you can find them climbing up trees on the the side of the county roads, or along fence rows…etc. I’ve always been told the reason they’re called possum grapes is, they are about the size of a opossum’s eye. True or not. That’s the story. :D

This year Grandpa, Granddad, Charity, Maggie, Benjamin, and I
loaded up and hit the prime spot.
We put the ladder in the back of the trailer to help with the height factor.

The first of many bags.

Don’t we look so well balanced?
Truth is we were going, “Bump. Whoa!!!” snip “You’re shaking the trailer!” snip “Oops! Open the bag a little more.” snip-Shaking. “Whoa!” “If only my arms were longer”…snipstreeeetchsnip…"If this branch broke I’d be a goner!” snip “Almost”…snip “Whew! got ‘em.”

Once the picking escapade was done, we got a few reinforcements and started picking them off the vines. :)

Benj toughed out the poison ivy.
You really can’t tell but his arm was really swollen.

And no, Abbie wasn’t skipping out on all the fun. She was upstairs studying very hard for her CNA class she has been going through the past 2 weeks.

Next we washed, boiled, and pressed them.

Then turned the juice in to jelly. Overall we used around 30lbs. of sugar!

It took us an afternoon and the next morning.
We made 10 batches. Which equaled 50 pints.


Just one piece of homemade bread (or maybe two or three) with
this smothered on it, and it makes all the pain worth it!

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Happy Birthday, Hannah!


Hannah and Dustin and June BugHannah and Dustin and June Bugdsc_0312hannah

HannahHannahHannah making quilt with GRannyHannah's Baby ShowerHannah and AbbieDSC_0058DSC_0110

A book that has influenced Hannah is:

Tortured for Christ- Richard Wurmbrand


We love you so much, Hannah! Happy 26th Birthday!! (sorry it’s late!)

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