Greetings All,
Here is the final recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Crawfish Bread
Ingredients:
3 to 3 1/2 c all-purpose flour
1 package active dry yeast
1 tsp granulated sugar
1 tsp salt
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp dried sweet basil leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbl granulated sugar
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, to taste
1 c warm water (120 to 130?F)
1 Tbl olive oil
1 lb. crawfish tail meat, coarsely chopped
1 (4 ounce) jar pimientos, drained and chopped
3/4 c chopped green onions
3/4 c grated Pepper Jack Cheese
1/4 c grated Sharp Cheddar cheese
1 egg, lightly beaten
Sesame seeds, optional
Preparation:
In a large mixing bowl, combine 1 1/2 c of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough. Knead dough on a floured surface until it's smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.
Punch the dough down. Place on a floured surface and roll into a 10 x 14-inch rectangle. Scatter the crawfish lengthwise over the center third of the dough. Top with pimientos, green onions and shredded cheese. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect. Place on a greased baking sheet; cover and let rise in a warm, draft-free spot until doubled in size, 30 to 45 minutes.
Preheat oven to 400 degrees F.
Brush the loaf with egg wash and sprinkle with sesame seeds, if desired. Bake until done and golden brown, 30 to 35 minutes.
Tuesday, December 28, 2010
Recipe: Shrimp Cornbread with Creole Sauce
Greetings All,
Here is another recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Shrimp Cornbread with Creole Sauce
Ingredients:
Cornbread
2 eggs
1/4 c vegetable oil
8 ounces sour cream
1/2 c milk
1 1/2 c self-rising cornmeal mix
4 ounces shredded Monterey jack cheese
2 to 3 tsps dried Creole seasoning
2 tsps chopped fresh parsley
1 lb. shelled, deveined uncooked medium shrimp
Creole Sauce
2 Tbls butter or margarine
1/4 c chopped onion
1/3 c chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsps salt
1 Tbls granulated sugar
3 Tbls Worcestershire sauce
2 tsps Tabasco sauce
Preparation:
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients; stir until blended. Pour batter into hot skillet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
While cornbread is cooking, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; saute' until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.
Here is another recipe from the Christmas party. Enjoy!
Your brother in Christ,
Faron
Shrimp Cornbread with Creole Sauce
Ingredients:
Cornbread
2 eggs
1/4 c vegetable oil
8 ounces sour cream
1/2 c milk
1 1/2 c self-rising cornmeal mix
4 ounces shredded Monterey jack cheese
2 to 3 tsps dried Creole seasoning
2 tsps chopped fresh parsley
1 lb. shelled, deveined uncooked medium shrimp
Creole Sauce
2 Tbls butter or margarine
1/4 c chopped onion
1/3 c chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsps salt
1 Tbls granulated sugar
3 Tbls Worcestershire sauce
2 tsps Tabasco sauce
Preparation:
Preheat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients; stir until blended. Pour batter into hot skillet. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
While cornbread is cooking, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; saute' until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 30 minutes. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.
Recipe: Cajun Spicy Shrimp
Greetings All,
Here is the recipe for the spicy shrimp we had at the Christmas party. I hope you enjoy them!
Your brother in Christ,
Faron
Cajun Spicy Shrimp
Ingredients:
1 c butter, melted
1 c margarine, melted
1/2 c Worcestershire sauce
1/4 c lemon juice
1/2 c ground pepper
2 tsps Tabasco sauce
2 tsns salt
4 cloves garlic, minced
5 pounds unpeeled medium-size shrimp (I prefer gulf shrimp)
2 lemons, thinly sliced
Preparation:
Combine first eight ingredients in the sauce pan that you melted the butter and margarine in. Layer the shrimp and lemon slices in a ceramic, glass or large aluminum pan; pour the sauce over shrimp and lemon. Stir up the mixture to make sure all shrimp and lemons are covered in sauce. Bake, uncovered, at 400 degrees F for 20 minutes, or until shrimp are pink, stirring twice. Place shrimp in a large serving bowl and serve with French bread or over a bed of rice.
Here is the recipe for the spicy shrimp we had at the Christmas party. I hope you enjoy them!
Your brother in Christ,
Faron
Cajun Spicy Shrimp
Ingredients:
1 c butter, melted
1 c margarine, melted
1/2 c Worcestershire sauce
1/4 c lemon juice
1/2 c ground pepper
2 tsps Tabasco sauce
2 tsns salt
4 cloves garlic, minced
5 pounds unpeeled medium-size shrimp (I prefer gulf shrimp)
2 lemons, thinly sliced
Preparation:
Combine first eight ingredients in the sauce pan that you melted the butter and margarine in. Layer the shrimp and lemon slices in a ceramic, glass or large aluminum pan; pour the sauce over shrimp and lemon. Stir up the mixture to make sure all shrimp and lemons are covered in sauce. Bake, uncovered, at 400 degrees F for 20 minutes, or until shrimp are pink, stirring twice. Place shrimp in a large serving bowl and serve with French bread or over a bed of rice.
Sermon: Sunday, December 26, 2010
Greetings All,
Here is the audio file from Sunday, December 26th's sermon. It is titled "It is Fitting!" and the texts are Psalm 148, Isaiah 63:7-9 and Hebrews 2:10-18. Simply click on the player below to listen.
Your brother in Christ,
Faron
Here is the audio file from Sunday, December 26th's sermon. It is titled "It is Fitting!" and the texts are Psalm 148, Isaiah 63:7-9 and Hebrews 2:10-18. Simply click on the player below to listen.
Your brother in Christ,
Faron
Recipe: Chicken and Sausage Jambalaya
Greetings All,
It is fitting that I would be posting Cajun recipes from Cafe Du Monde in Covinton, Louisiana. Here it is!
Your brother in Christ,
Faron
Chicken and Sausage Jambalaya
Ingredients:
4 Chicken breasts
2 tbl. of vegetable oil
2 Cups of onion, chopped
¾ Cup of bell pepper, chopped
¾ Cup of green onions, chopped
1 tbl. of minced garlic
3 tbls. Minced parsley
2 pkgs. Of hot sausage
2 bay leaves, crushed
¼ tsp. cayenne pepper
½ tsp. chili powder
¼ tsp. thyme and basil
1/8 tsp. of cloves and mace
Salt and pepper to taste
3 cups of uncooked rice
6 cups of water
Preparation:
Coat chicken breast in chili powder, paprika, garlic, and Tony’s seasoning; brown in oil in pot, both sides. Remove chicken; add onions, green pepper, green onions, garlic, parsley; sauté for 15 minutes. Add sausage and seasoning. Cook for 5 minutes. Dice chicken and add. Add rice; mix well; add water. Bring to boil; reduce heat and simmer, covered, for 35 to 45 minutes. Stirring occasionally. Increase heat to medium. Cook uncovered for 10 minutes, stirring frequently.
It is fitting that I would be posting Cajun recipes from Cafe Du Monde in Covinton, Louisiana. Here it is!
Your brother in Christ,
Faron
Chicken and Sausage Jambalaya
Ingredients:
4 Chicken breasts
2 tbl. of vegetable oil
2 Cups of onion, chopped
¾ Cup of bell pepper, chopped
¾ Cup of green onions, chopped
1 tbl. of minced garlic
3 tbls. Minced parsley
2 pkgs. Of hot sausage
2 bay leaves, crushed
¼ tsp. cayenne pepper
½ tsp. chili powder
¼ tsp. thyme and basil
1/8 tsp. of cloves and mace
Salt and pepper to taste
3 cups of uncooked rice
6 cups of water
Preparation:
Coat chicken breast in chili powder, paprika, garlic, and Tony’s seasoning; brown in oil in pot, both sides. Remove chicken; add onions, green pepper, green onions, garlic, parsley; sauté for 15 minutes. Add sausage and seasoning. Cook for 5 minutes. Dice chicken and add. Add rice; mix well; add water. Bring to boil; reduce heat and simmer, covered, for 35 to 45 minutes. Stirring occasionally. Increase heat to medium. Cook uncovered for 10 minutes, stirring frequently.
Tuesday, December 21, 2010
Recipe: Red Beans and Rice
Greetings All,
When I was putting the menu together for the Cajun Christmas party, I couldn't find my recipe for Red Beans and Rice, so I used this one off of the Tabasco.com website. Enjoy!
Your brother in Christ,
Faron
Red Beans and Rice
Ingredients:
1 pound dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
2 teaspoons Original TABASCO® brand Pepper Sauce
Hot cooked rice
Preparation:
Place beans in a large saucepan or Dutch oven and add enough water to cover beans by 1 to 2 inches; cover and soak overnight. Drain beans and cover with fresh water. Add salt pork and bring to a low boil; reduce heat to simmer, cover, and cook 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat; add onion and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and TABASCO® Sauce. Cover and simmer 1 1/2 to 1 3/4 hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.
Makes 8 servings.
When I was putting the menu together for the Cajun Christmas party, I couldn't find my recipe for Red Beans and Rice, so I used this one off of the Tabasco.com website. Enjoy!
Your brother in Christ,
Faron
Red Beans and Rice
Ingredients:
1 pound dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced
1 tablespoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
2 teaspoons Original TABASCO® brand Pepper Sauce
Hot cooked rice
Preparation:
Place beans in a large saucepan or Dutch oven and add enough water to cover beans by 1 to 2 inches; cover and soak overnight. Drain beans and cover with fresh water. Add salt pork and bring to a low boil; reduce heat to simmer, cover, and cook 15 minutes.
Meanwhile, heat oil in a medium skillet over medium heat; add onion and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and TABASCO® Sauce. Cover and simmer 1 1/2 to 1 3/4 hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.
Makes 8 servings.
Recipe: Crawfish Etouffee
Greetings All,
There are a plethora of etouffee recipes out there but this is the one I have been making for years as it is simple and super yummy! Enjoy!
Your brother in Christ,
Faron
Crawfish Etouffee
Ingredients:
1 c yellow onion, finely chopped
1 c bell pepper, finely chopped
1/2 c celery, finely chopped
2 cloves garlic, minced
1/4 c butter or margarine
1 bag of crawfish tails
1 can Cream of Celery soup
1/2 c chicken broth
1/2 tsp Tabasco sauce
1/4 c fresh parsley, finely chopped
1 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne pepper
Preparation:
Saute' onions, bell pepper, celery and garlic in butter over medium heat until tender. Stir in remaining ingredients. Simmer, uncovered, 10 to 15 minutes. Serve over hot rice. Eat at least two helpings!
There are a plethora of etouffee recipes out there but this is the one I have been making for years as it is simple and super yummy! Enjoy!
Your brother in Christ,
Faron
Crawfish Etouffee
Ingredients:
1 c yellow onion, finely chopped
1 c bell pepper, finely chopped
1/2 c celery, finely chopped
2 cloves garlic, minced
1/4 c butter or margarine
1 bag of crawfish tails
1 can Cream of Celery soup
1/2 c chicken broth
1/2 tsp Tabasco sauce
1/4 c fresh parsley, finely chopped
1 tsp salt
1/8 tsp black pepper
1/2 tsp cayenne pepper
Preparation:
Saute' onions, bell pepper, celery and garlic in butter over medium heat until tender. Stir in remaining ingredients. Simmer, uncovered, 10 to 15 minutes. Serve over hot rice. Eat at least two helpings!
Recipe: Crawfish Fettuccine
Greetings All,
Okay, we move from desserts on to entrees. This is perhaps one of my most favorite Cajun dishes! Enjoy!
Your brother in Christ,
Faron
Crawfish Fettuccine
Ingredients:
1 Stick of butter or margarine
1 can Cream of Mushroom soup
1 yellow onion chopped finely
1 bell pepper chopped finely
1 bundle of green onions chopped finely
1 box of fettuccine noodles
1 bag of crawfish tails ( you can buy these at Wal Mart in the seafood section)
1 pint of 1/2 and 1/2
1 8oz bag of shredded Velveeta cheese
Preparation:
First prepare the fettuccine as directed on the box. Next saute' the yellow onion and bell pepper in the butter until soft. Add cream of mushroom soup, 1/2 and 1/2, crawfish tails and 3/4 of the bag of cheese. Cook for ten minutes, then add the green onions and cook for an additional five minutes. Mix the noodles and the sauce together in a large baking dish (don't make it to dry, eliminate some noodles if you need) and top with remaining cheese. Bake in a 350 degree preheated oven for 15 to 20 minutes. Enjoy!
Okay, we move from desserts on to entrees. This is perhaps one of my most favorite Cajun dishes! Enjoy!
Your brother in Christ,
Faron
Crawfish Fettuccine
Ingredients:
1 Stick of butter or margarine
1 can Cream of Mushroom soup
1 yellow onion chopped finely
1 bell pepper chopped finely
1 bundle of green onions chopped finely
1 box of fettuccine noodles
1 bag of crawfish tails ( you can buy these at Wal Mart in the seafood section)
1 pint of 1/2 and 1/2
1 8oz bag of shredded Velveeta cheese
Preparation:
First prepare the fettuccine as directed on the box. Next saute' the yellow onion and bell pepper in the butter until soft. Add cream of mushroom soup, 1/2 and 1/2, crawfish tails and 3/4 of the bag of cheese. Cook for ten minutes, then add the green onions and cook for an additional five minutes. Mix the noodles and the sauce together in a large baking dish (don't make it to dry, eliminate some noodles if you need) and top with remaining cheese. Bake in a 350 degree preheated oven for 15 to 20 minutes. Enjoy!
Recipe: Creamy Pecan Pralines
Greetings All,
I though I would just start with the yummy desserts instead of the entrees. Christa's mother Bobbi subscribes to the philosophy that you should eat your dessert first that way you always have room for it. I whole heartily endorse that philosophy and in support of it I offer you this second Christmas party dessert recipe for Creamy Pecan Pralines. Enjoy!
Your brother in Christ,
Faron
Creamy Pecan Pralines
Ingredients:
Stick of butter
1 c granulated sugar
1 c firmly packed brown sugar
1 (14 oz.) can of sweetened condensed milk
3/4 c butter (or margarine)
1/2 c light corn syrup
1/8 tsp salt
3 cups chopped pecans
1 tsp vanilla extract
1 1/2 tsp almond extract
Preparation:
Using the stick of better, grease two sheets of wax paper 20 inches long each and set aside. In a large saucepan, preferably with a very thick bottom, combine the sugar, brown sugar, milk, butter, corn syrup and salt. Cook on a low/medium heat constantly stirring until your candy thermometer reads soft boil. This can take anywhere from 15 to 40 minutes, the important thing is to not get in a hurry. Once it has reached soft boil stage (238 degrees) remove from heat and immediately mix in the pecans and the flavorings. Stir until the mixture thickens and then drop by tablespoonfuls onto the prepared wax paper. Let them set until they have firmed and then dig in, but don't forget to lick the spoon as letting any of this yummy goodness go to waste is I think a mortal sin! Depending on size of spoonfuls, this recipe should make approximately 48 pralines.
I though I would just start with the yummy desserts instead of the entrees. Christa's mother Bobbi subscribes to the philosophy that you should eat your dessert first that way you always have room for it. I whole heartily endorse that philosophy and in support of it I offer you this second Christmas party dessert recipe for Creamy Pecan Pralines. Enjoy!
Your brother in Christ,
Faron
Creamy Pecan Pralines
Ingredients:
Stick of butter
1 c granulated sugar
1 c firmly packed brown sugar
1 (14 oz.) can of sweetened condensed milk
3/4 c butter (or margarine)
1/2 c light corn syrup
1/8 tsp salt
3 cups chopped pecans
1 tsp vanilla extract
1 1/2 tsp almond extract
Preparation:
Using the stick of better, grease two sheets of wax paper 20 inches long each and set aside. In a large saucepan, preferably with a very thick bottom, combine the sugar, brown sugar, milk, butter, corn syrup and salt. Cook on a low/medium heat constantly stirring until your candy thermometer reads soft boil. This can take anywhere from 15 to 40 minutes, the important thing is to not get in a hurry. Once it has reached soft boil stage (238 degrees) remove from heat and immediately mix in the pecans and the flavorings. Stir until the mixture thickens and then drop by tablespoonfuls onto the prepared wax paper. Let them set until they have firmed and then dig in, but don't forget to lick the spoon as letting any of this yummy goodness go to waste is I think a mortal sin! Depending on size of spoonfuls, this recipe should make approximately 48 pralines.
Recipe: King Cake
Greetings All,
While a number of recipes were requested from the Christmas party last night, by far the most requested was for the King Cake. Unfortunately some of you did not get any, as it appears I did not make enough. I will, as promised, post all of the recipes, but here is the one for the King Cake this morning. King Cakes have become associated in Louisiana with Mardi Gras and they are traditionally only served from the 12th night of Christmas, which is Epiphany on January 6th to Fat Tuesday, the day before Ash Wednesday and the start of the Lenten Season. You can Google the history of the King Cake to read many different articles, but the main tradition associated with them that we did not have last night is the hiding of a plastic baby, or pecan, or coffee bean in or under the cake. The person who gets the slice with the trinket is then either king or queen of the party or obligated to either host the next party or bring the King Cake to the next party. Here is the recipe, enjoy!
Mardi Gras King Cake
This recipe will make one large cake, serving aproximately 35 people with a one inch slice.
Ingredients:
Cake:
2 (1/4 ounce) packages active dry yeast
1/3 c warm water (about 110 degrees F)
6 T butter (or margarine)
1/2 c sugar
3/4 c milk
1 tsp salt
6 c flour (all purpose)
3 eggs
1 T vegetable oil, plus oil for mixing bowl
Filling:
1/2 c sugar
1/2 c brown sugar
3 T flour
2 tsp cinnamon
1/2 cup chilled butter (or margarine)
Icing:
1/3 c evaporated milk
3 T brown sugar
1 1/4 c confectioner sugar
1 tsp vanilla extract
Colored sugar (green, purple and yellow)
Preparation:
Cake: Begin with shifting the flour and salt together in a large mixing bowl. Make a well in the middle and set aside. Next lightly beat the three eggs and set them aside allowing them to warm to room temperature. Now dissolve the two packages of yeast in the warm water and let stand for ten minutes. Next melt the butter and the sugar in the milk over a low to medium heat. Once melted let cool to lukewarm, or at least a temperature that won't burn your hands as you knead the dough.
With all of this ready, now dump the eggs, the yeast mixture and the milk and butter mixture into the well in the flour. Using a wooden spoon or your hands mix the ingredients until they form a dough. You can add flour a little at at time if the mixture is sticky until it is the consistency of dough. Knead the dough for 8 to 10 minutes. Form it into a ball, grease the surface of it with the oil and then place it in a lightly oiled bowl, cover it, place it some place warm with no drafts and let it rise for about an hour. The goal is for the dough ball to double in size.
Once risen, punch dough down and roll it out on a lightly floured surface. Roll it into a rectangle aproximately 10 x 20 inches, this should leave your dough aproximately 1/2 inch thick. Take your filling, place half of it down on 20 inch side, one inch from the edge. The filling line should be 1 1/2 inches wide. Now do the same thing with the other half on the other 20 inch side. Now roll both 20 inch sides toward the middle of the dough and then using a sharp, not serrated, knife cut the dough down the middle of the two rolls. Next, pinch the edge of the dough where the two rolled sides meet to seal in the filling, leaving the two ends open. Repeat for the second roll. Next cover a cookie sheet with wax paper and then place the two rolls on it. Join the ends of the two dough rolls to form an oval. Cover and let the oval rise for aproximately one hour, again the goal is for it to double in size. Once risen bake in a preheated 350 degree oven for 20 minutes.
Filling:
In a small mixing bowl, shift together the sugar, brown sugar, flour and cinnamon. Then using a pastry cutter, blend in the butter until the mixture is sort of like a paste. Set aside until dough has risen.
Icing:
In a small sauce pan, bring the milk and brown sugar to a boil. Remove from heat and sift in the confectioner sugar, keeping the mixture smooth and the sugar completely dissolved. Once the powdered sugar is added and the mixture is smooth, add the vanilla. The mixture should be thin enough that you can either pour it on the cake, or brush it on. You should only ice about 6 inches of cake at a time, so that as soon as you have iced it you can add the colored sugar before the icing hardens. Your colored sugar can be made by mixing sugar and food coloring, or you can simply by it at the grocery store. Once the cake is iced and the icing has hardened a little, place the cake on a board for a lovely presentation and place your baby or pecan under the cake. It is now ready to eat. Enjoy!
Your brother in Christ,
Faron
While a number of recipes were requested from the Christmas party last night, by far the most requested was for the King Cake. Unfortunately some of you did not get any, as it appears I did not make enough. I will, as promised, post all of the recipes, but here is the one for the King Cake this morning. King Cakes have become associated in Louisiana with Mardi Gras and they are traditionally only served from the 12th night of Christmas, which is Epiphany on January 6th to Fat Tuesday, the day before Ash Wednesday and the start of the Lenten Season. You can Google the history of the King Cake to read many different articles, but the main tradition associated with them that we did not have last night is the hiding of a plastic baby, or pecan, or coffee bean in or under the cake. The person who gets the slice with the trinket is then either king or queen of the party or obligated to either host the next party or bring the King Cake to the next party. Here is the recipe, enjoy!
Mardi Gras King Cake
This recipe will make one large cake, serving aproximately 35 people with a one inch slice.
Ingredients:
Cake:
2 (1/4 ounce) packages active dry yeast
1/3 c warm water (about 110 degrees F)
6 T butter (or margarine)
1/2 c sugar
3/4 c milk
1 tsp salt
6 c flour (all purpose)
3 eggs
1 T vegetable oil, plus oil for mixing bowl
Filling:
1/2 c sugar
1/2 c brown sugar
3 T flour
2 tsp cinnamon
1/2 cup chilled butter (or margarine)
Icing:
1/3 c evaporated milk
3 T brown sugar
1 1/4 c confectioner sugar
1 tsp vanilla extract
Colored sugar (green, purple and yellow)
Preparation:
Cake: Begin with shifting the flour and salt together in a large mixing bowl. Make a well in the middle and set aside. Next lightly beat the three eggs and set them aside allowing them to warm to room temperature. Now dissolve the two packages of yeast in the warm water and let stand for ten minutes. Next melt the butter and the sugar in the milk over a low to medium heat. Once melted let cool to lukewarm, or at least a temperature that won't burn your hands as you knead the dough.
With all of this ready, now dump the eggs, the yeast mixture and the milk and butter mixture into the well in the flour. Using a wooden spoon or your hands mix the ingredients until they form a dough. You can add flour a little at at time if the mixture is sticky until it is the consistency of dough. Knead the dough for 8 to 10 minutes. Form it into a ball, grease the surface of it with the oil and then place it in a lightly oiled bowl, cover it, place it some place warm with no drafts and let it rise for about an hour. The goal is for the dough ball to double in size.
Once risen, punch dough down and roll it out on a lightly floured surface. Roll it into a rectangle aproximately 10 x 20 inches, this should leave your dough aproximately 1/2 inch thick. Take your filling, place half of it down on 20 inch side, one inch from the edge. The filling line should be 1 1/2 inches wide. Now do the same thing with the other half on the other 20 inch side. Now roll both 20 inch sides toward the middle of the dough and then using a sharp, not serrated, knife cut the dough down the middle of the two rolls. Next, pinch the edge of the dough where the two rolled sides meet to seal in the filling, leaving the two ends open. Repeat for the second roll. Next cover a cookie sheet with wax paper and then place the two rolls on it. Join the ends of the two dough rolls to form an oval. Cover and let the oval rise for aproximately one hour, again the goal is for it to double in size. Once risen bake in a preheated 350 degree oven for 20 minutes.
Filling:
In a small mixing bowl, shift together the sugar, brown sugar, flour and cinnamon. Then using a pastry cutter, blend in the butter until the mixture is sort of like a paste. Set aside until dough has risen.
Icing:
In a small sauce pan, bring the milk and brown sugar to a boil. Remove from heat and sift in the confectioner sugar, keeping the mixture smooth and the sugar completely dissolved. Once the powdered sugar is added and the mixture is smooth, add the vanilla. The mixture should be thin enough that you can either pour it on the cake, or brush it on. You should only ice about 6 inches of cake at a time, so that as soon as you have iced it you can add the colored sugar before the icing hardens. Your colored sugar can be made by mixing sugar and food coloring, or you can simply by it at the grocery store. Once the cake is iced and the icing has hardened a little, place the cake on a board for a lovely presentation and place your baby or pecan under the cake. It is now ready to eat. Enjoy!
Your brother in Christ,
Faron
Sunday, December 19, 2010
Sermon: Sunday, December 19, 2010
Greetings All,
Here is the audio file from Sunday, December 19th's sermon. It is titled A Contrast in Faithful Obedience and the texts are Matthew 1:18-25 and Isaiah 7:10-16.
Your brother in Christ,
Faron
Here is the audio file from Sunday, December 19th's sermon. It is titled A Contrast in Faithful Obedience and the texts are Matthew 1:18-25 and Isaiah 7:10-16.
Your brother in Christ,
Faron
Tuesday, December 14, 2010
Sermon: Sunday, December 12, 2010
Greetings All,
Here is the audio file from Sunday, December 12th's sermon. It is titled Prison Doubts and the texts are Matthew 11:2-11 and Isaiah 35:3-6.
Your brother in Christ,
Faron
Here is the audio file from Sunday, December 12th's sermon. It is titled Prison Doubts and the texts are Matthew 11:2-11 and Isaiah 35:3-6.
Your brother in Christ,
Faron
Friday, December 10, 2010
Engagement Without Obstacles
Greetings All,
In quiet time this morning I was reading from the book The Lost World of Genesis One: Ancient Cosmology and the Origins Debate. It is an excellent book that tries to place Genesis One back into a context of the Ancient Near East rather than into our modern scientific debate. It looks at what Genesis One would have communicated in its ancient context when they would have absolutely no concept of our modern science or even our modern desire to understand material origins. The author John H. Walton does a great job of refocusing the discussion on what Genesis One is telling us about God rather than about the creation of the earth. When I finish I will post a review of it, but needless to say I am really enjoying it.
Today I was reading proposition seven, which is how he has organized his chapters, and it was covering day seven of creation and the meaning of Sabbath. He offered a description of the ancient understanding of rest which really struck me and I wanted to share it with y'all. He writes, "[rest results] when a crisis has been resolved or when stability has been achieved, when things have 'settled down.' This is more a matter of engagement without obstacles rather than disengagement without responsibilities." (pg. 73)
What a contrast to our modern understanding of rest. We or at least I tend to think in terms of a nap, or a vacation kicked back on the beach with no phones ringing or responsibilities calling out; rest as a concept is a sort of escape from the daily grind of life. Here it is described as an eliminating of the toil from the daily grind of life. Here we still work, but without the toil that was the curse of chapter three in Genesis. Here we are still fully engaged with life rather than escaping it; we are just experiencing it without obstacles and challenges. What a joy that would be! I can honestly say in my own life that it is never really the work I hate in life, it is the toil that is associated with it. The problems that present themselves each day and that exhaust us. As an example think of how much more tired we are after extreme emotional toil than we are after a really long day of physical labor. After a day of physical work that is straight forward and without obstacle, like splitting wood, our bodies are tired but internally we are sort of rejuvenated with a sense of accomplishment and we set down that evening with a sense of "today was very good." Now contrast that with a day that is marked by no real physical labor but where in the course of work we are wrestling with human drama, material problems with work, and a lack of time to accomplish what needs to be done. We walk in the door having perhaps spent the day seated behind a desk in a comfortable chair, but we are completely exhausted and thinking in our minds, "how can we endure another day like this?" Yes, we come in and "rest" by kicking back in our recliners or a hot bath, but our minds never stop wrestling with the obstacles.
The ancients I think had it right. Rest as engagement without obstacle. Rest as stability without drama. Rest as crisis being replaced by peace. How much different would our lives be if our rest looked like that instead of long nap or a beach vacation? Would we be willing to trade our vacation on the sand for everyday life without obstacle, drama and toil? How can we embrace this understanding of rest in our own lives? Just some thoughts.
Your brother in Christ,
Faron
In quiet time this morning I was reading from the book The Lost World of Genesis One: Ancient Cosmology and the Origins Debate. It is an excellent book that tries to place Genesis One back into a context of the Ancient Near East rather than into our modern scientific debate. It looks at what Genesis One would have communicated in its ancient context when they would have absolutely no concept of our modern science or even our modern desire to understand material origins. The author John H. Walton does a great job of refocusing the discussion on what Genesis One is telling us about God rather than about the creation of the earth. When I finish I will post a review of it, but needless to say I am really enjoying it.
Today I was reading proposition seven, which is how he has organized his chapters, and it was covering day seven of creation and the meaning of Sabbath. He offered a description of the ancient understanding of rest which really struck me and I wanted to share it with y'all. He writes, "[rest results] when a crisis has been resolved or when stability has been achieved, when things have 'settled down.' This is more a matter of engagement without obstacles rather than disengagement without responsibilities." (pg. 73)
What a contrast to our modern understanding of rest. We or at least I tend to think in terms of a nap, or a vacation kicked back on the beach with no phones ringing or responsibilities calling out; rest as a concept is a sort of escape from the daily grind of life. Here it is described as an eliminating of the toil from the daily grind of life. Here we still work, but without the toil that was the curse of chapter three in Genesis. Here we are still fully engaged with life rather than escaping it; we are just experiencing it without obstacles and challenges. What a joy that would be! I can honestly say in my own life that it is never really the work I hate in life, it is the toil that is associated with it. The problems that present themselves each day and that exhaust us. As an example think of how much more tired we are after extreme emotional toil than we are after a really long day of physical labor. After a day of physical work that is straight forward and without obstacle, like splitting wood, our bodies are tired but internally we are sort of rejuvenated with a sense of accomplishment and we set down that evening with a sense of "today was very good." Now contrast that with a day that is marked by no real physical labor but where in the course of work we are wrestling with human drama, material problems with work, and a lack of time to accomplish what needs to be done. We walk in the door having perhaps spent the day seated behind a desk in a comfortable chair, but we are completely exhausted and thinking in our minds, "how can we endure another day like this?" Yes, we come in and "rest" by kicking back in our recliners or a hot bath, but our minds never stop wrestling with the obstacles.
The ancients I think had it right. Rest as engagement without obstacle. Rest as stability without drama. Rest as crisis being replaced by peace. How much different would our lives be if our rest looked like that instead of long nap or a beach vacation? Would we be willing to trade our vacation on the sand for everyday life without obstacle, drama and toil? How can we embrace this understanding of rest in our own lives? Just some thoughts.
Your brother in Christ,
Faron
Tuesday, December 7, 2010
Book Review: The Book of Pastoral Rule by St. Gregory the Great
by Saint Gregory the Great
Published by St. Vladimir's Seminary Press in 2007 as part of the Popular Patristic Series
Summary: This is a translation of the book Gregory sent in 590 A.D. to John the Archbishop of Revenna. The book is divided into four parts following a letter of introduction. Part one reflects on the issue of the qualifications of someone entering a position of spiritual leadership. Part two reflects directly upon the life of the pastor. Part three advises the pastor on 72 different conditions that influence the state of one's soul and gives him specific instruction on how to minister in each situation. The fourth part is a brief admonition for the pastor to guard against pride, especially pride centered around his preaching. This book was perhaps the most influential set of instructions on pastoral care in the Church at the time of Gregory and it still has great insight to offer pastors today.
Review: Another author I was reading quoted this book numerous times and I liked one of the quotes from the book so I ordered it to read for myself. In my quiet time I like to read one modern Church author and one ancient to keep my perspective fresh and rooted. Gregory became my ancient for the past few months and the book has been a real jewel to read. The translation employs modern language that is easy to follow and the subject matter is just as pertinent to pastors today as it was 1500 years ago. It is nice to learn once again that there really is nothing new under the sun. The first two parts are especially poignant today. For one, we don't really like to talk about qualifications for the pastorate or standards to meet because that might "question their calling" and we don't want to do that; but Gregory had no qualms about setting standards and expectations as he realized how important it was to have qualified and appropriate people in the business of caring for souls. Part three can be a little laborious after a while, but it still gives some appropriate advice and it forces us to think about the forces in opposition that can both lead to the same destruction. Over all a book all pastors should read for both inspiration from an ancient leader and for practical reasons as it will offer some very practical advice for ministry.
Reading Recommendation: YES, especially for pastors. This book gives the lay person a chance to better understand the pastoral role and the pastor practical ministry advice.
Book Review: Wisdom Chaser by Nathan Foster
by Nathan Foster
Published in 2010 by Intervarsity Press
Summary: Nathan Foster is the son of Richard J. Foster, author of Celebration of Discipline. His dad is perhaps one of the most recognizable modern Christian authors, but his lifestyle and belief system always kept Nathan at arms length. It was not until Nathan reached young adulthood that he started trying to rebuild a relationship with his father. They workshop was hiking trails up the sides of Colorado's fourteen thousand foot peaks. It is on this treks that Nathan begins to gain insight into his father and vice versa as they both pursue these goals of summiting together. This book is Nathan's recollections of those trips and his revelations after them regarding his father, himself and his future.
Review: This book was a surprise purchase for me. By surprise I mean it came in the mail from Intervarsity Press because I forgot to decline my monthly selection. It is a book I never would have purchased for myself, but my laziness about returning things through the mail gave me a sense of guilt that since I paid for it, I should read it. What a pleasant surprise. This book is a well written, engaging, passionate account of the rebuilding of this father/son relationship. It not only gives us a glimpse into Richard's and Nathan's souls, but it also causes us to reflect a little on the condition of ours. It is basically a memoir, but it clearly has spiritual implications as the reader becomes inspired to work on issues in his own life. Nathan is following well in his father's writing footsteps, making a first offering that is a superior read.
Reading Recommendation: Yes, read it to get inspired about your relationship with your parents or your relationship with your children.
Monday, December 6, 2010
Sermon: Sunday, December 5, 2010
Greetings All,
Here is the audio file from Sunday, December 5th's sermon. It is titled "The Clothes Make the Man" and the text is Matthew 3:1-12.
Your brother in Christ,
Faron
Here is the audio file from Sunday, December 5th's sermon. It is titled "The Clothes Make the Man" and the text is Matthew 3:1-12.
Your brother in Christ,
Faron
Saturday, December 4, 2010
Recipe: Cinnamon Roll French Toast
Greetings All,
This week after taking Faith to a Dr. appointment we stopped in for breakfast on our way back to school. Cracker Barrel was offering a special Christmas menu that included something they called Cinnamon French Toast. Needless to say I ordered it and sunk my teeth into sweet, yummy goodness. Oh my Lord, it was good! So amidst my esophageal ecstasy I started evaluating what all was involved so I could try to make it at home. My first attempt was making it for the kids for breakfast today amidst all of the snow and it is not an exact match, but it is my own version of total, yummy goodness. I hope you enjoy!
Your brother in Christ,
Faron
Cinnamon Roll French Toast
Ingredients:
Texas Toast (12 pieces)
5 large eggs
1 1/2 tsp. Vanilla
Syrup:
1/2 c. butter
1 c. brown sugar
2 tsp. cinnamon
Topping:
4 oz. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar
3 Tbl. milk
1/2 tsp. vanilla
1/2 tsp. lemon juice
1. First the topping. Using a mixer beat the softened cream cheese and butter. Once mixed add the vanilla and continue mixing. Add the powdered sugar 1/2 c. at a time while you continue to beat. Once all of the sugar has been mixed in add the milk and the lemon juice. Your goal is to have a thick, liquidy consistency that you can drizzle over the French Toast. Once this is made I put it in a Mason Jar that I can drizzle out of and simply pop the top on to save any left overs.
2. Next make the syrup. Melt the butter in a sauce pan on med. heat, add the brown sugar and cinnamon and mix until smooth. Remove from heat, I pour this into a separate Mason Jar as well for the very same reasons.
3. Now it is time to make the toast. Heat your griddle to 375. While it is heating mix your eggs and vanilla. Once it is hot you can fry your toast, spray the surface or melt some butter to keep things from sticking. Then soak your bread one piece at a time, leave it in the egg mix long enough on each side to not only cover but to soak into the bread like a sponge. Be careful when you take it out that it doesn't tear and put it on the griddle. Cook it on each side long enough for the egg wash to get a little crispy but the inside to still be soft.
4. Once you have two pieces cooked, place them on a plate and first drizzle the syrup over them followed by the topping. With that you are ready to serve. Sink your teeth into it while it is still warm and experience the yummy goodness of cinnamon roll French Toast.
5. Left over syrup and topping can be put in the refrigerator for next time. Once these are made it really is a simple variation on an old favorite. If you are wanting more the next morning, simply warm the two Mason Jars in the microwave, make your toast, drizzle the jars and you are eating this new favorite just as quickly as you can make regular French Toast.
This week after taking Faith to a Dr. appointment we stopped in for breakfast on our way back to school. Cracker Barrel was offering a special Christmas menu that included something they called Cinnamon French Toast. Needless to say I ordered it and sunk my teeth into sweet, yummy goodness. Oh my Lord, it was good! So amidst my esophageal ecstasy I started evaluating what all was involved so I could try to make it at home. My first attempt was making it for the kids for breakfast today amidst all of the snow and it is not an exact match, but it is my own version of total, yummy goodness. I hope you enjoy!
Your brother in Christ,
Faron
Cinnamon Roll French Toast
Ingredients:
Texas Toast (12 pieces)
5 large eggs
1 1/2 tsp. Vanilla
Syrup:
1/2 c. butter
1 c. brown sugar
2 tsp. cinnamon
Topping:
4 oz. cream cheese
1/4 c. butter
1 1/2 c. powdered sugar
3 Tbl. milk
1/2 tsp. vanilla
1/2 tsp. lemon juice
1. First the topping. Using a mixer beat the softened cream cheese and butter. Once mixed add the vanilla and continue mixing. Add the powdered sugar 1/2 c. at a time while you continue to beat. Once all of the sugar has been mixed in add the milk and the lemon juice. Your goal is to have a thick, liquidy consistency that you can drizzle over the French Toast. Once this is made I put it in a Mason Jar that I can drizzle out of and simply pop the top on to save any left overs.
2. Next make the syrup. Melt the butter in a sauce pan on med. heat, add the brown sugar and cinnamon and mix until smooth. Remove from heat, I pour this into a separate Mason Jar as well for the very same reasons.
3. Now it is time to make the toast. Heat your griddle to 375. While it is heating mix your eggs and vanilla. Once it is hot you can fry your toast, spray the surface or melt some butter to keep things from sticking. Then soak your bread one piece at a time, leave it in the egg mix long enough on each side to not only cover but to soak into the bread like a sponge. Be careful when you take it out that it doesn't tear and put it on the griddle. Cook it on each side long enough for the egg wash to get a little crispy but the inside to still be soft.
4. Once you have two pieces cooked, place them on a plate and first drizzle the syrup over them followed by the topping. With that you are ready to serve. Sink your teeth into it while it is still warm and experience the yummy goodness of cinnamon roll French Toast.
5. Left over syrup and topping can be put in the refrigerator for next time. Once these are made it really is a simple variation on an old favorite. If you are wanting more the next morning, simply warm the two Mason Jars in the microwave, make your toast, drizzle the jars and you are eating this new favorite just as quickly as you can make regular French Toast.
Friday, December 3, 2010
Book Review: Dark Watch by Clive Cussler
by Clive Cussler with Jack Du Brul
published in 2005 by the Berkley Publishing Group
I am playing catch up on reviews as I have read six books since the last review was posted so please bear with me.
Summary: Three global political problems loom in this novel: 1) the stability of a gold backed economy when the gold reserves have been compromised, 2) piracy on the open seas, and 3) illegal immigration. Not to mention a quick excursion into the political dangers of North Korea to open the book. Juan and the Corporation crew are once again called upon from both deliberate channels and spontaneous encounter to combat the global evils that have flourish in a post-Cold War world. The book spends most of its time in Southeast Asia interacting with numerous cultures and some very controversial political issues. As they shadow floating docks around the ocean; rescue people from sinking ships and track illegal immigrants into a natural disaster riddled area the Corporation will cause you to think and inspire you to act as you flip page after page.
Review: In true Cussler fashion, Dark Watch (The Oregon Files)
leaps out of the gates with a pacing and intensity that keeps us readers on the edge of our seats as he weaves a story rooted in modern technology, current global political issues and an integrity of character that reveals ancient souls birthed in a system of honor and sacrifice. This is the third installment of the Oregon Files series, but the first with the new co-author Jack Du Brul. From the beginning of the book the reader can feel a difference from the first two. The characters are the same, but the cast has been greatly reduced and we are being given a much more intimate window into the hearts and minds of those who are left enabling us to better connect with and understand them. Where it was easier to discern Cussler material from Dirgo material in the first two. Du Brul's writing style is very similar to Cussler's and together they have woven a story stemming from a very plausible global problem that is solved in ways that are creative, inspirational and believable. The book is well paced, the intensity keeps you wanting to turn the next page, and the characterization is much more in line with what we are used to from Cussler's Pitt and Austin series.Reading Recommendation: Yes, this is the first book in the Oregon Files series that will have you really falling in love with the characters and hungering for the next installment in the series.
Wednesday, December 1, 2010
Book Review: Golden Buddha by Clive Cussler
by Clive Cussler with Craig Dirgo
published in 2003 by the Berkley Publishing Group
Summary: This is the first installment in the Oregon Files series which is the ongoing saga of Juan Cabrillo and The Corporation which were first introduced in the Dirk Pitt Novel Flood Tide (Dirk Pitt Adventures)
. The book begins in the past with Langston Overholt's father helping the Dali Lama escape out of Tibet as the Chinese take over the small country. The story continues in modern times with Juan and his bunch attempting to recover the golden Buddha statue that was lost in the escape so many years ago to use it in a ploy conducted by the CIA to return the Dali Lama to Tibet and reestablish it as an independent country. Intricate double crosses in the world of espionage and auctions; the greed of billionaires and the humility of a simple spiritual man have you sprinting from one side of the globe to the other anxious to see good prevail.Review: This is a first installment and it is very different than any of the other Cussler undertakings out at the time as it has nothing to do with NUMA and it is much more of a espionage thriller than a underwater thriller. The setting of the Oregon being the platform from which the Corporation operates keep the novel connected with the sea, but it is a much more shootem up style novel than you would find with Dirk Pitt or Kurt Austin. The list of characters reads much like a Tolstoy novel, basically too many to really keep track of but they are each interesting in their own way. When the series shifts to the co-authoring help of Du Brul one of the first changes you will notice is a shortening of the cast. While a good read, it lacks the pacing of a typical Cussler novel which is directly related to the issue of too many characters. Also Dirgo had been writing non-fiction with Cussler before undertaking this series and the laborious nature of non-fiction reading is present here not in an easily definable way, but it is a tangible presence none the less. While this is probably my least favorite of all Cussler novels, it is still worth a read so that you will always have the background of the characters because if you read the whole series, there is a good chance it will become your favorite Cussler series.
Reading Recommendation: Yes, not as good as the later installments in the Oregon Files series with Jack Du Brul co-authoring, but worth a read as the foundational novel of the series.
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