Seven Sisters Treasures #12

Quote of the Week

             “Thy words were found, and I did eat them; and thy word was unto me the joy and rejoiceing of mine heart: for I am called by thy name, O Lord God of hosts.”

                                                                                                          Jeremiah 15:16

             “And I will strengthen them in the Lord; and thy shall walk up and down in his name, saith the Lord.”

                                                                                                                Zechariah 10:12

The Bookshelf

Assumptions that Affect Our Lives

by Christian Overman

To see an overview of this book, click here.

 

 

 

 

Video of the Week

Candid Camera–Weekend Smile

        Note:  After Sunday, we have no idea what the next Candid Camera will be–so this endorsement is only for this weekend .

Animator vs. Animation 1

 

 

 

 

The Recipe Box

Pumpkin Pie Ice Cream

      This pumpkin ice cream is as good or maybe even better than Dairy Queen’s Pumpkin Pie Blizzard : )  It is very rich!  Those of us who usually like 2 to 3 scoops of ice cream were fine with only one or one and a half scoops of this yummy dessert : )  

  Sugar Cookie “Crust” Recipe:

1/3 c. butter

1/3 c. shortening

2 c. flour

3/4 c. sugar

1 T. milk

1 t. baking powder

1 t. vanilla

dash salt

      In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 or until softened.  Add about half the flour.  Add sugar, egg, milk, baking powder, vanilla, and salt.  Beat until combined.  Beat or stir in remaining flour.  Roll out dough onto an ungreased baking sheet and bake at 375 degrees for 7 to 8 min. or until lightly browned.  Let cool.  Crumble into small pieces. 

Pumpkin Ice Cream Mixture:

2-15 oz. cans pure pumpkin puree (or about 3 1/2 c. of homemade cooked pumpkin puree, well-drained)

3 c. heavy whipping cream (if you don’t want the ice cream quite as rich, try 2 c. whipping cream and 1 c. milk)

1 c. sugar

1/2 light brown sugar

1 t. salt

1 1/2 to 2 t. cinnamon

1/2 t. ginger

1/2 t. nutmeg

1/2 t. cloves

About 3 to 4 cups of the crumbled sugar cookie crust

         Place pumpkin puree into a strainer lined with cheesecloth for 15 min. to drain any excess water.  Gently heat heavy cream and sugars until small bubbles form around the edge of the pan, stirring often.  Do not boil. Remove from heat and whisk until the sugar is dissolved.  Let cool to room temperature (I cooled mine in the freezer to make it cool faster : ).  Beat pumpkin, sweetened cream mixture, salt, cinnamon, ginger, nutmeg, and cloves with an electric mixer on med/high speed for 3 minutes.  Pour mixture into an ice cream machine and freeze for 20 minutes, adding the crumbled cookie pieces during the last 5 min. of freezing.  Makes 2 quarts.

 

 

 

 

Farmgirl Favorites

A fun website to get dress ideas from : )

Something else, just for fun…

 

…Lurking Smileys!

 

 

The Knapp Family Journal

Some IRL friends of ours whose blog we really enjoy reading : )  Be sure to check out “Toady Takes A Ride” and over at Mr. Knapps blog, “The Return of the Stunt Toad”  : )

 

 

 

 

Cute Quotes 

 

 

 

 

 

Note:  The Seven Sisters Treasures is a weekly post where we share some of our favorite things.  We try and post every Friday, although I am sure that some of you have noticed it’s been quite a few Fridays since our last one : D  Hope you enjoy!  ~The Farmgirls

 

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