Wisdom House Homeschool

Memory Verse

: Psalms 13:6 KJV
I will sing unto the LORD, because he hath dealt bountifully with me.

Please try to learn our memory verse this week. We will be sharing a new verse every week and hope that you will store them in your hearts and find a special joy in His words.

Intro

Assignment:  Post your favorite fall recipe/recipes to share.  I love trying new recipes, do you?  It can be baking, main dishes, veggies, dessert or anything else you can think of.  There are no limits.  Mmmmmm..I can’t wait to take a look at some of those recipes.

Picture ideas: Post a picture of your finished product, or you could just post a picture of the recipe. How about a picture of you cooking? The sky is the limit.

Share your favorite scripture in your post.







I am behind on getting this one posted. We have been in Revival this week and it has been awesome! The Church is being revived and people are being saved. Isn't God great!?!

I'm going to post my recipe for pumpkin bread, pumpkin pie filling and apple pie.

Pumpkin Pie Filling

1 medium pie pumpkin

2/3 cup sugar divided

1 1/2 tsp ground cinnamon

1 tbs pumpkin pie spice (or use your own mix of ginger and nutmeg)

1/8 tsp salt

3 eggs

1 5 oz can of evaporated milk

1/2 cup milk

Wash pumpkin inside and outside. Scoop out the inside of the pumpkin.

Combine sugar, cinnamon, salt and pumpkin pie spice. Sprinkle inside the pumpkin and replace top. Place in a greased (shallow) baking pan. Bake at 325 for 1 1/2 hours or until inside is very tender. Cool and then scoop out pumpkin and puree in a blender. Place 2 cups of the pumpkin puree into a bowl and add the eggs, milk and evaporated milk. Mix until well blended. Pour into pie crust and bake at 375 for 80 minutes or until inserted knife comes out clean.

* I usually pour mine back into the pumpkin shell and bake it that way.It makes a neat presentation. I call it pumpkin custard. If you intend to do it this way be sure not to cut through to the outside of the pumpkin shell when you scoop it out after baking the first time.

Pumpkin Bread

I found this easy recipe on the internet and it is fabulous.

3 cups sugar

4 eggs

1 cup vegetable oil

1 (16-ounce) can pumpkin pureé

3 1/2 cups self-rising flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 to 1 1/2 cups chopped pecans or walnuts

Combine sugar, eggs, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in pumpkin pureé. Combine flour and spices; gradually add to pumpkin mixture, beating until blended; stir in pecans. Spoon mixture into 3 greased and floured 1-pound coffee cans or 8 x 4 x 3-inch loaf pans, or 2 9 x 5 x3-inch loaf pans. Bake at 300° for 1 hour and 10 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in cans or loaf pans for 10 minutes on wire racks. Remove from pans and let cool completely on wire racks.
Makes 2 to 3 loaves of pumpkin pecan bread.

Apple Pie

Peel and cut 3 to 4 apples (any kind). Slice apples and place into a bowl. Add 1 cup sugar and 1 tablespoon cinnamon. Cover with foil and let stand for several hours. Stir occasionally. Once the apples are tender and have released enough liquid place into a pie crust. Bake at 350 for 20 - 30 minutes or until golden brown.

Easy pie crust

2 cups self rising flour

1 tsp salt

2/3 cup shortening

5-7 tbls of ice water

Combine flour and salt . Use a fork to cut in shortening until the flour mixture looks like crumbs. Sprinkle flour mixture with ice water 1 tbsp at a time. Stop adding water when mixture is moist enough to form a ball. divide into two balls and refrigerate until needed. Roll out and trim as desired.

This is a picture of the pumpkin bread my DD made.



This is my apple pie.

All these tasty recipes brought to mind this wonderful verse.

Psalms 119:103

How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!

Blessings! ~ Nikki