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.”
“And I will strengthen them in the Lord; and thy shall walk up and down in his name, saith the Lord.”
Assumptions that Affect Our Lives
by Christian Overman
To see an overview of this book, click here.
Video of the Week
Note: After Sunday, we have no idea what the next Candid Camera will be–so this endorsement is only for this weekend .
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
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.
A fun website to get dress ideas from : )
Something else, just for fun…
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