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Recipe: Resurrection Cookies

Resurrection Cookies

I make this recipe with my kids every Saturday before Resurrection Sunday. We enjoy the cookies the next morning with our eggs for breakfast. The kids can’t wait to open the oven door the next morning and see the hollow meringue. I originally found the recipe here. I LOVE how I get to read the Bible with them as we make these cookies, how they get to have some application to apply to the story to help them retain what they’re reading and/or hearing. This is a beautiful hands-on tool to teach the resurrection of our Lord.

INGREDIENTS:

1 cup whole pecans
1 tsp vinegar
3 egg whites
pinch Kosher or sea salt
1 cup sugar

SUPPLIES:

zipper baggie
wooden spoon
tape
Bible
bowl
mixer
measuring cups/spoons

PREPARATION:

Preheat oven to 300° degrees F.

DIRECTIONS:

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, the Roman soldiers beat him. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus. Read Isaiah. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed. Read Matt.27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus’ followers were amazed to find the tomb open and empty.

YIELD:

16 cookies

NUTRITION: ~*~
Low in saturated fat
No cholesterol
Low in sodium
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Delicious Whole Grain Bread — Revised!

Those of you who have made the Delicious Whole Grain Bread out of The Walking Bread, the Bread Will Rise cookbook or the Hallee the Homemaker website, be prepared for a WONDERFUL revision!

This is my family’s daily bread. I make three or four loaves a week. It is perfect for day-to-day bread needs: sandwiches, toast, gravy mopper. But, the other morning, I was completely out of milk and dried milk. My husband, Gregg, was away at National Guard and I had a friend coming over for lunch, so I had no option but to improvise.

I used 1/2 cup buttermilk and 1/2 cup water instead of water and dried milk (or the way I’ve been making it lately – 1 cup skim milk in lieu of water and dried milk.) Gasp! It was PERFECT and, I think, BETTER. Look how beautiful it rose up!

whole grain bread

If you’ve not tried the recipe, here it is. I promise you, this will become your new go-to daily bread recipe!
breadDelicious Whole Grain Bread

I used to make Honey Oatmeal Bread for our daily bread use. It is SO DELICIOUS and you honestly have never tasted toast as good as this bread makes toast. However, it doesn’t do well for most sandwiches — it’s a little too sweet and a little too crumbly. So, in researching writing The Walking Bread; The Bread Will Rise!, I came across a new recipe that I tried out. I have to say – I’ve never had homemade whole wheat bread that is this moist and this wonderful.

I LOVE this recipe. I modified it from the original recipe – using a fresh ground mixture of hard red and hard white wheat, removing any call for white flour, and replacing brown sugar with raw honey. It made the recipe even better, in my opinion.

INGREDIENTS:

3 TBS honey (pure, raw, local honey is always best)
1 cups warm water
2 1/4 tsp dry yeast (1 packet)
3 cups flour (I use a combination of fresh ground hard red and hard white wheat. If you don’t use fresh ground wheat, use unbleached white flour)
1/4 cup plus 2 TBS powdered milk
1 teaspoon salt (Kosher or Sea salt is best)
3 TBS butter

SUPPLIES:

two large bowls
measuring cups and spoons
wooden spoon or stand mixer with dough hook attachment
small saucepan
thermometer if desired
rolling pin
1 bread pan
towel to cover bowl while dough is rising

PREPARATION:

Lightly grease a large bowl to use for rising the bread
Melt the butter. If you are using 1 cup skim milk instead of water and dried milk, heat the skim milk with the butter until it is “just” warm – you don’t want to feel heat when you touch it. If you are using the water and buttermilk method, heat those when you melt the butter as well.

 

DIRECTIONS:

Mix 1 TBS honey with warm water (or milk or water/buttermilk combo, depending on your version of the recipe). Add yeast. Let stand for 5 minutes.

Place 2 cups flour, the dry milk and salt in large bowl. Blend until well mixed. If using your stand mixture, turn on to speed 2 and add the remaining honey and the water/yeast mixture. Add the melted butter. (If mixing by hand, mix well)

Add remaining flour 1/2 cup at a time until the dough is no longer sticky.

Knead with the stand mixer for 2 minutes, or knead by hand for 10 minutes (see note).

Once the dough becomes smooth and elastic, put it into a lightly greased bowl. Turn it once and cover with a light towel. Let it sit in a warm spot until it doubles in bulk. It will take about an hour.

Punch the dough down. Roll dough into a rectangle and roll up tightly.

rolldough

formed loaf

Pinch the ends and place in a greased loaf pan.

in pan

Cover and let rise in a warm place until nearly double in size.

risen

Bake at 400° degrees F (205° degrees C) for 15 minutes. Reduce the temperature to 350° degrees F (180° degrees C) and bake 20 to 30 minutes longer When you tap the loaf, if it sounds hollow, it’s done.

Remove from pan and immediately place on cooling rack.

YIELD:

1 loaf

NUTRITION: ~*~
High in selenium
High in thiamine
whole wheat bread nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

I use a bread machine to mix my dough. I simply put all of the ingredients in the bread machine, without heating anything, and let the machine do all the work for me.

I’ve never made it with store-bought whole wheat flour — only fresh ground. If you’re using store-bought, you might to use unbleached white instead.

I have used 1 cup skim milk in lieu of the water and dried milk.

When adding the honey, if you have a source of local, pure, raw honey ask for the honey comb as well. Including the comb is good for you because consuming the comb increases your resistance to local allergens. And, in this case, I find that it makes for a more moist, melts-in-your mouth bread upon completion.

Often, yeast will not proof well in certain types of metal or plastic containers. Glass is best because it is nonporous, but ceramic or enamel also works.

How to knead dough by hand: Go to the link below to see a YouTube video with detailed instructions on how to knead dough by hand:
http://www.youtube.com/watch?v=dWj8oHMPFm0

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The Walking Bread; The Bread Will Rise! Is Now Available!

walkingbreadfrontfinal_v3.1

Book 2 in my Parody Cookbook Series, The Walking Bread; The Bread Will Rise! is now available! It will be available in ebook form ONLY on Amazon for the time being. You can get it at this link. It will be available in paperback everywhere.

While confronting and redeeming a recent popular secular phenomenon, Hallee Bridgeman, A.K.A. “Hallee the Homemaker” finds every grain of truth in her second whole food, real food cookbook with in-depth analysis and amazing recipes of yeast breads, quick breads, sourdoughs, and breads using grains other than wheat. The Walking Bread is a cookbook wrapped in a parody surrounded by a comedy with a tongue firmly inserted into a cheek — but the recipes are “dead serious” and may leave readers searching for all the tasty bread crumbs.

“I am the bread of life. Your fathers ate the manna in the wilderness, and are dead. This is the bread which comes down from heaven, that one may eat of it and not die. I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world.” John 6:48-51

Readers, bakers, homemakers, and cooks all over the world will find themselves slathering the good stuff atop the muffins or corn bread; speeding through the quick breads; and going ape of over the banana bread. These bread recipes are so good, so healthy, and so easy you will want to pass them down from generation to generation.

“I was in a loaf or death situation yeasterday, then I found this cookbook! Now I’m on a roll.”
A homemaker in the USA TODAY said

“I used to rack my grain for hours trying to bake. I made such great bread with this book, my husband brought me flours.”
THE TIMES this has been said are numerous

“If you knead to get serious about the zombie apocalypse, this cookbook is ammunition.”
We’re sure the DAILY MIRROR wishes they had quoted this

“Instead of loafing around, I learned how to bake! Now I don’t feel so crumby!”
Part of SOUTHERN LIVING is overhearing these kinds of remarks now and then

Muffin wrong with this cookbook. If you’re serious about saving some dough, you butter memorize it. It’s the yeast you can do.”
A reader in WEST VIRGINIA JOURNALed

50Sog3To celebrate the release of The Walking Bread; The Bread Will Rise, Book 2 of the Parody Cookbook Series, Fifty Shades of Gravy; A Christian Gets Saucy! book 1 of the Parody Cookbook Series is FREE!

Yes! FREE! On September 3-4, Fifty Shades of Gravy will be FREE in ebook form! Click this link to get the free book on Amazon!

SI_New_ebook_v1.4In other news: Sapphire Ice is 99¢ everywhere it’s sold in e-book form all month long!
Deeper Shopping, Smashwords, Amazon, Barnes & Noble, Goodreads, All Romance eBooks , Apple iTunes Store , Kobo, Sony, Diesel, eBookIt, Lulu, Bookie Jar

Robin’s heart is as cold as her deep blue eyes. After a terrifying childhood, she trusts neither God nor men. With kindness and faith, Tony prays for the opportunity to shatter the wall of ice around her heart. When a frigid phantom from the forgotten past threatens their future, Tony’s unshakable confidence and Robin’s new-found faith must melt the threatening maelstrom.

If you have read any of my books, it would do me such an honor if you would leave a review for them. I LOVE hearing from you and love honest reviews!!

Hallee Bridgeman Precious Signature


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