Oh, what 24 hours can hold! I am so grateful that the Lord is in each minute. I have lots of messages overflowing in my heart, but alas, I am so busy with my sweet ones that I have little time to write to you about all that I am learning.
I was up in the middle of the night with one of my sweet children and was reminded of all the ear-infected, asthma years that I wondered if I would live through. And yet, now I see that when I ministered His grace and love gently in these times, it went deeply into their hearts as they felt the hands and touch of someone who taught them the gentle love of the Lord. Sleepy today, but thankful for His strength and joy abiding.
I do know that Satan is alive and well and so much wants to discourage all of you brave-hearted women who want to spread light and cheer. I am remembering that God spoke into the darkness and said, “Let there be light!” And so each day, as I confront darkness of any kind–mood, thoughts, real temptation, catastrophes and sadnesses in the lives of my children, friends and family, in His name and in His honor this wonderful season, I am saying, “Let there be light in this place.” and seeking to work toward that every minutes.
And so, as I prepare for friends who will be here with me in the next couple of days, I am cooking away. Here are two wonderful recipes:
First, you must know this is a special, special recipe–who could eat this much sugar, cream, butter every day of the year? But, I love delicious recipes that say, “This is a time to celebrate life and document a moment!” So, these became a wonderful breakfast yesterday morning for our Sunday morning feast!
(as shared with me by my wonderful friend, mentor and inspiration–and genius in the kitchen, Phyllis Stanley)
Place in Bosch with beaters:
3 eggs, 1 cup soft butter, 2 cups sugar, 2 tsp. orange peel
Mix until fluffy, Then add:
3 cups freshly ground flour (or store bought–unbleached, and spelt is also great! ) and 1/2 tbsp baking powder
1 cup chopped pecans, 1 cup chopped cranberries (set aside a Tbsp or 2 for garnish)
1 cup whipping cream or half and half
Mix only until blended. Place in well-sprayed muffin tins 2/3 filled. Sprinkle with a little bit of chopped cranberries and pecans. Bake for 20 minutes in preheated oven 400 degrees. Makes 24 Christmas muffins.
And then I just love to share my friends who minister to me on many levels. I love going to Coffeeteabooksandme because I see visual art, find out about great books, love looking into the soul of a spiritually deep friend who provokes me to loving the Lord more and who has the best recipes. This one sounds wonderful for a cold, winter evening. I am making it this week and asked Brenda if she would please share it with us. THANKS A BUNCH, SWEET BRENDA!
Have a wonderful day and may His light and peace be with each of you.