Monday, February 1, 2016

The Blessings.

Teaching little ones the Word of God is a blessing.

Bringing meals to families struck by illness or loss is edifying to the family of God.

Providing rides to church for those who need them serves the body of Christ.

Praying with the brokenhearted is a mighty act.

Sending a card to a friend who is struggling strengthens the body of Christ.

Motherhood is a blessing.

Faithfully praying for your brothers and sisters in Christ is valuable ministry.

Staying home and creating a peaceful garden in the middle of the jungle of the world where our husbands and children can thrive is a blessing.

Ladies, don't let those who feel that serving the church in these ways is somehow less valuable than those who lead large ministries discourage you. Those who have large teaching ministries are not more valuable than those who faithfully home school their own children, or lead VBS, or teach children's Sunday School.

Your ministry to your family and your church, no matter how small it may seem, is a big thing in God's economy and the rewards are eternal.

Take heart dear friends, your contributions to the family of God through your diligent work as wives, mothers and as a sister in Christ matter and may be more valuable than you know. You don't need a large ministry to be a "good steward of the manifold grace of God."
1Peter 4:8-11:
 Above all, keep fervent in your love for one another, because love covers a multitude of sins.
9 Be hospitable to one another without complaint.
10 As each one has received a special gift, employ it in serving one another as good stewards of the manifold grace of God.
11 Whoever  speaks, is to do so as one who is speaking the utterances of God; whoever  serves is to do so as one who is serving by the strength which God supplies; so that in all things God may be glorified through Jesus Christ, to whom belongs the glory and dominion forever and ever. Amen.

Gluten Free Ginger Ale Bread

I was trying to come up with a tasty gluten free bread similar to beer bread, and came up with this today. It is easy to make, gluten free, moist, and not a bit crumbly.

3 Cups ATK GF flour blend*

¼ cup sugar

1 Tbsp baking powder

1 tsp salt

¼ tsp xantham gum

3 Tbsp melted vegan butter (use real butter if you don’t need it to be dairy free)

1 can Ginger Ale

Preheat oven to 375.
Stir together dry ingredients first. Add ginger ale and butter, stir until evenly combined. Pour into a greased loaf pan – stoneware is best of you have it.

Bake for 45-55 minutes, or until a toothpick inserted in the middle comes out clean. It will be slightly browned and cracked on top, but will not brown as well as bread made with wheat flour.

*I have found that ATK GF flour blend is the best 1:1 substitute for baking. You have to buy the individual ingredients and mix your own batch, but it is worth it. I use soy milk powder instead of milk powder because ours has to be dairy free. I usually make a double batch and just store it in a gallon size freezer bag in the freezer.
 Here is the link for the recipe:

You could use a different GF flour blend, and I’m sure Sprite or Seven Up would make great bread too. Do not use beer. Beer contains gluten. would be surprised how many people do not know that.

Wednesday, January 28, 2015

This Week in Stitches 1.28.15

So....I haven't been knitting much the last couple of weeks. A few pairs of fingerless mitts, and a shawl that I am still working on. But, I did finally get a sewing room set up for my new sewing machine, and have been breaking that in.

We moved last August, and of course a new house needs lots of new curtains. My sewing room curtains are my favorite of the new curtains, but they really look better in person. And yes...the spring green paint has to go. Ick.

I've also been making handbags and totes, testing out the different stitches and just in general having fun. Seeing as it has been a very long time since I have had a working sewing machine, and even then I wasn't that good at it I have learned a lot.

These reversible handbags are a new favorite of mine. You can get the pattern and tutorial here.

(note: The top left has the straps correct. I was playing around with these, but decided I like it the correct way best.)

I also made this cute hobo bag:

The fabric for all of these were great thrift store finds. That bright pink lining in the reversible bags is an old flat sheet that I picked up for $.99. I love projects that can be done with scraps.

Thursday, December 4, 2014

This Week in Stitches Dec 4 2014

I've been breaking in my new sewing machine this week. I made these cute aprons for the boys from leftover fabric. I added a pocket to the front and let them pick an applique to personalize each one. They love them :-)

I also finished the skirt for this pillow case. I still have the other pillow case to do, as well as the edging around each.

Friday, August 8, 2014

Leftover Yarn Idea #2 - Easy Crochet Dishcloths

This is a very easy crochet pattern and a great way to use up your leftover cotton yarn.

Using a 5.5 mm hook, chain 20 sts.

Turn, and SC to the end. Chain 1, turn and SC to the end.
Repeat this until your work is square.
 Do a half double crochet border around the dish cloth, followed by a scalloped edge. Half double crochet in every stitch all the way around the dish cloth.
For the scalloped edge, skip 1, 5DC in the next st, skip 2, sc, skip 1, 5DC, and repeat all the way around the dish cloth, chaining 2 at each corner.  Weave in ends.
It works well to use a contrasting color for the border.

This can be done in one afternoon, so it's a quick and easy way to use up your yarn.


Gluten and Dairy Free Apple Spice Cupcakes

Gluten Free Dairy Free Apple Spice Cupcakes

1 1/4cups granulated sugar

1 1/2 cups applesauce*

1/2 cup vegan butter, softened  (I use Earth Balance)

2 eggs

2 1/2 cups GF Bisquick

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, beat granulated sugar, applesauce, butter and eggs with electric mixer on medium speed until smooth and creamy, scraping bowl occasionally. On low speed, beat in GF Bisquick, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally. Divide batter evenly among muffin cups.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups. Cool completely, about 30 minutes.

*If your applesauce is cold warming it will help keep the butter from solidifying when you try to cream it together. If that happens, don't worry your cupcakes will still taste great :-)


1 teaspoon salt
2/3 cup rice milk
2/3 cup Crisco® All-Vegetable Shortening
OR 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon vanilla extract
1 (2 lb.) bag powdered sugar, (7 1/2 cups)

1.DISSOLVE salt in milk.

2.PLACE shortening, vanilla and milk mixture in medium bowl. Beat with an electric mixer or flat beater of a stand up mixer while gradually adding powdered sugar on low speed. Once all the powdered sugar is incorporated, stop and scrape bowl with spatula.

3.INCREASE mixer speed; beat until smooth and fluffy, 1 minute or less. If needed, add powdered sugar by the tablespoonful to thicken; or add milk to thin frosting, to achieve desired spreading consistency. Makes 4 cups.

Adapted from:

Gluten and Dairy Free Oatmeal Cookies

1/2 pound vegan butter (I use Earth Balance)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon gluten free vanilla
1-1/2 cups Gluten Free Bisquick
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups gluten free oats (uncooked)
1 cup gluten and dairy free chocolate chips ( I use Enjoy Life) or 1 cup raisins

1. Heat oven to 350.
2. In a medium bowl combine Bisquick, baking soda, cinnamon and salt
3. Beat together butter and sugars
4. Add eggs and vanilla, beat well.
5. Add flour mixture and mix well
6. Stir is oats and chocolate chips or raisins
7. Drop by rounded tablespoon full onto ungreased cookie sheet
8. Bake 11-13 minutes or until golden brown around the edges
9. Cool 1 minute on the cookie sheet, remove to wire rack