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Archive for the ‘Holiday recipes’ Category

1 Thessalonians 5:17   Pray without ceasing.

This is a cool salad for summer.  This is adapted  from a recipe of Patricia Yearwood’s.

2-4 lbs. seedless grapes – your choice:  red, white, black

1 8oz. pkg. cream cheese softened to room temperature (cut in half if using 2 lbs. grapes)

8 oz. container sour cream (cut in half if using 2 lbs. grapes)

2-4  tablespoons full of brown sugar – more or less to taste

1/2 cup finely chopped pecans

Wash and dry grapes and then cut them in half.  Mix the cream cheese, sour cream and brown sugar together.  Pour over the grapes and mix together.  Refrigerate for several hours to chill.  Top each serving with the chopped pecans just before serving.

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Proverbs  12:25  An anxious heart weights a man down, but a kind word cheers him up.

These are great to do with your children.  It takes a while for the sugar mold to dry, so not something you can complete in one day.

2 cups granulated sugar

4 T. water

Food color of your choice to your desired color

Mix the ingredients together.  Pack into the mold (use 1/2 of plastic eggs that are cut lengthwise).  Pack the sugar mixture in tightly.  Unmold onto wax or aluminum paper with the flat side down.  Allow to air dry overnight for small to medium shaped eggs.  Allow more time for larger eggs.  When the surface of the sugar feels hard, gentle turn over the mold.  The sugar should be dry at least 1/4 inch deep.  Gently scoop out the softer sugar.  Cut off a small amount of the pointed end of the mold to make the hole through which you will view the inside of the egg.  Allow the eggs to dry scooped out side up until completely dry.  Store the sugar that you scooped out in an airtight container, or make more eggs.

Place small pictures, animals, etc in one half of the egg.  If one side has a flattened bottom that is the side you want to make your picture/animals, etc. on.  Cement them to the egg with royal frosting.

After everything is completely dry cement the two halves together with royal icing.  Do this by piping a small amount on the seams and then after pressing the halves together pipe a decorative border in the middle and around the hole.  Decorate the top of the egg with royal icing flowers and leaves.

You can use this same mixture to place into molds for hearts, shamrocks or other shapes that you might be able to use for decorating cupcakes or cakes.

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