Currently Browsing: Uncategorized

I’m back

Oh, boy. I just saw how long it has been since I last posted. I should be disciplined.

What has distracted me so? Well, let’s see. I started in real estate, and … I started in real estate. That should say it all. Nothing has been as whirlwindy[...] read more

tf split pea soup

Split Pea Soup (Bump)

This originally posted in 2011, but a new friend made it and told me so on our Twig and Feather Facebook page. So now I have to make a batch myself. Oh, the power of suggestion …

I’ve been absent all week … too sick to even get online.[...] read more

Gingerbread Bars with a Lemon Glaze

Want a bite of Christmas? Here you go.

Gingerbread Bars with a Lemon Glaze

Gingerbread Bars with a Lemon Glaze

Ingredients

  • 1 stick butter, melted
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 tsp vanilla
  • 1 egg
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 cups flour
  • _______________
  • Juice and zest of one lemon OR 1/4 cup bottled lemon juice
  • 3/4 cup sugar
  • 1/2 stick butter (1/4 cup)
  • 1/2 cup whipping cream
  • 1 1/3 cup powdered sugar

Instructions

  1. Gingerbread Bars
  2. In mixer, cream butter and sugars together until fluffy.
  3. Add molasses, vanilla and egg and blend well.
  4. Sift dry ingredients together and add. Mix well.
  5. Press into well-greased 10 x 15 rimmed jellyroll pan. Dough will be stiff and sticky. If needed, wet hands to press dough down evenly.
  6. Bake @ 325 for 16-18 minutes, or until slightly underdone. Do not overbake.
  7. Cool slightly, then cut into squares or diamond shapes.
  8. Top with lemon glaze.
  9. ____________
  10. Lemon Gaze
  11. In saucepan, add lemon juice an zest, sugar and butter. Cook until butter is melted.
  12. Add whipping cream and heat until mixture comes to a boil.
  13. Boil for three minutes, stirring constantly.
  14. Add powdered sugar to the mixture and whisk to incorporate.
  15. Pour over slightly cooled bars.
http://twigandfeather.com/2014/12/gingerbread-bars-with-a-lemon-glaze/

Off to France

In a few hours I’ll be on a plane headed to France. I’m so excited to see my friends there, and to spend some time with not one, but two groups of women. My friend, Cathy Taylor, and I are teaching the European Calvary Chapel Pastors’[...] read more

One Year Bible: Jan 12

To read today’s portion of scripture, follow this link to Biblegateway.com or find the following in your Bible:

Genesis 26:17-27:46
Matthew 9:1-17
Psalm 10:16-18
Proverbs 3:9-10

“And he moved from there and dug another well, and they did not quarrel over it. So he called its name Rehoboth, because he said, “For now the Lord has made room for us, and we shall be fruitful in the land.”

As I mentioned a few days ago, the person who owned our property before[...] read more

Crock Pot Pasta Primavera … and Vegan Almond “Parmesan”

Happy Monday! More specifically, happy Meatless Monday! (At least for another hour and fifty-three minutes). Can I let you in on a little secret? We’ve not just gone meatless Mondays anymore, but meatless Tuesdays, Wednesdays, Thursdays,[...] read more

Twig and Feather
Close Cookmode
4 visitors online now
2 guests, 2 bots, 0 members
Max visitors today: 4 at 12:00 am UTC
This month: 28 at 11-05-2017 07:41 am UTC
This year: 60 at 10-23-2017 06:21 pm UTC
All time: 119 at 07-16-2014 12:22 am UTC
Please forgive the glitches ... we're figuring out our new theme!
X