Tuesday, November 29, 2016

Blessing Time Confession

Our motivation for giving is Love and Obedience.

Our knowledge concerning giving is Faith and Expectation.

According to Deuteronomy 8:18, it is the Lord that gives us power to get wealth that He may establish His covenant.

Therefore we believe the Lord today for…

Jobs or Better Jobs
Raises and Bonuses
Settlements and Benefits
Sales and Commissions
Estates and Inheritances
Interest and Incomes
Rebates and Refunds
Checks in the Mail
Gifts and Surprises
Finding Money
Bills Paid Off
Debts Demolished
Royalties Received
Businesses Begun
Businesses Blessed
Education Paid For
Relationships Restored
Godly Relationships Established
Houses, Properties, and Buildings Acquired
IRA’s and 401K’s Restored
Walking in Divine Health and Peace

It is Blessing Time!

Wednesday, November 23, 2016

Lower-Carb Persimmon Pudding

¾ cup buttermilk
¾ cup heavy cream
1 teaspoon baking soda
1 teaspoon baking powder

2 cups persimmon pulp
1½ cups swerve confectioners
24 short squirts of liquid Splenda
3 eggs, beaten
⅛ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon

1¼ cups almond flour

2 tablespoons coconut flour

stick butter

Mix buttermilk, cream, soda and baking powder together; set aside and let foam. Mix pulp, sweeteners, eggs, salt, vanilla and cinnamon together. Add to buttermilk mixture and add flours. Mix well. Melt butter in 9"x13" pan; coat pan. Pour mixture into pan and bake at 325°F for 45 minutes.

The whole dish has 212g carbs, 64 protein, and 198g fat
If cut into 24 pieces, each piece will have 9g carbs, 3g protein, and 8g fat.

Monday, January 18, 2016

Ken's Ultimate Cauli-Mac-n-Cheese

In September 1995, I came across a recipe in Bon Appetit called the Ultimate Macaroni and Cheese, and for years it had been my go-to recipe for a special mac-n-cheese. Its taste wasn't for everyone -- some either love, love, love it (as did I), or they dislike it (maybe because they're accustomed to mac-n-cheese from a box!)

On LCHF, macaroni's out, as is flour, but neither of those made this recipe special.  Instead, this recipe's magic comes from the various creams, the extra-sharp cheddar, and the spice mixture... all of which carry over perfectly into LCHF wonderland.

3 cups roasted cauliflower, diced (1/2" chunks)
5 oz. extra-sharp cheddar cheese, diced (1/2" cubes)

1 1/3 cup half-n-half
1 1/3 cup heavy cream
2/3 cup sour cream
2 large eggs
2 large egg yolks
3/4 tsp. worcestershire sauce
1 1/2 tsp. salt
1 1/2 tsp. dry mustard
1/4 tsp. freshly-ground black pepper
1/8 tsp. cayenne pepper
1/8 tsp. ground nutmeg

5 oz. extra-sharp cheddar cheese, grated

Pre-heat oven to 350º

Combine the roasted cauliflower and the cubed sharp cheddar cheese in a buttered 9x13 pan.

Mix together the creams, eggs and egg yolks, the worcestershire sauce and the dry ingredients, then pour over the cauliflower and cubed cheese.

Top with the grated extra-sharp cheddar cheese.

Bake at 350º for 45 mins -- the cauli-mac should be set and starting to brown.

Thursday, May 8, 2014

Grandma Row's Coffee Cake

1 cup sugar
1 cup brown sugar
1 stick butter
2 cups flour, divided
1 egg
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla
½ cup raisins
½ cup chopped nuts (pecans or walnuts)

Preheat oven to 350°

Mix together the sugar, brown sugar, butter, and 1 cup of flour.
Set aside 2 tbsp of the mixture to use later for a topping.
To the main batter, mix in the remaining cup of flour, as well as the egg, buttermilk, baking soda, vanilla, and raisins.
Pour the batter into a greased and floured 9x13 cake pan.
Sprinkle the reserved sugar/flour/butter mixture over the top, along with the ½ cup chopped nuts.

Bake at 350° for 30 minutes or until done.

Grandma Row's Butterscotch Brownies

½ cup butter
2 cups brown sugar
3 eggs (Note: Grandma's recipe calls for 2 eggs, but an extra egg helps the brownies cook in the center)
1 ½ cups flour
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla
1 cup chopped nuts (pecans or walnuts)

Preheat oven to 350º
Mix together the butter, sugar, and eggs.
Sift the flour, baking powder and salt.
Add to the mix, along with the vanilla and nuts.
Mix together (may need to mix or stir by hand because the batter is very thick).
Spread into a well-greased and floured 9x13 pan.
Bake for 35 minutes.

Wednesday, October 30, 2013

Grandma Row’s Strawberry Cake

1 box yellow cake mix
1 small box strawberry jello
3 T. flour
¾ c. oil
4 eggs
½ c. water
16oz container of frozen strawberries with sugar, thawed
1 box powdered sugar (1 lb.)
½ stick butter, melted

Preheat oven to 350º

Mix together the cake mix, jello powder, flour, oil, eggs, water, and half (8 oz) of the strawberries. Pour into a greased-and-floured 9x13 cake pan.

Bake 30min or until a toothpick comes out clean.

While cake is baking, prepare the icing by mixing together the remaining 8oz strawberries, the powdered sugar, and the melted butter.

When cake is finished baking, remove from oven, poke holes in the cake with a fork, and pour the icing over the cake.

Friday, June 8, 2012

Novella's Banana-Nut Cake

Banana-Nut cake was a specialty of Mikesha’s grandmother, Novella Roberson. Over the past decade or so, Mikesha has taken up this part of her grandmother’s mantle, and Banana-Nut Cake is becoming a tradition at Williams-Row Thanksgiving dinners.

Ingredients for Cake
1½ cups sugar
⅔ cup shortening
2 cups flour
1 tsp baking powder
1 tsp baking soda
4 tbsp buttermilk
3 mashed bananas (ripe or overripe)
1 tsp vanilla
½ cup chopped walnuts
2 eggs

Ingredients for Icing
¼ lb butter, allowed to warm to room temperature
1 lb powdered sugar
2 mashed bananas (ripe or overripe)
½ cup chopped walnuts

Cake Directions
Preheat oven to 350°.
Cream sugar and shortening until light and fluffy.
Add eggs, beating lightly.
Stir in mashed bananas.
Sift in dry ingredients and stir to moisten.
Add vanilla and stir.
Bake in two 8-inch round pans at 350° for 25 minutes or until set.

Icing Directions
Make sure butter is at room temperature.
Cream butter and powdered sugar.
Mix in bananas.
If not thick, add more powdered sugar to reach desired consistency.

Note: This icing recipe never does get thick like butter-cream icing, it’s usually pretty runny or “gloppy”.  Meringue powder (from the cake decoration section) can help stiffen the icing somewhat.