Biscuits Sans Shortening Part 2

Like I said before, shortening is scarce to biscuits in Korea can be quite the delicacy. However, in my life time is also a prized commodity so whenever I can prepare shortcuts for upcoming busy times, I am ALL about it! I came across the concept of a homemade “Bisquick” mix a few months ago and decided to give it a try for several recipes that called for biscuit mix or canned biscuits. It worked great and I have already gone through several batches of it.

Homemade Biscuit Mix

6 Cups flour

3 Tablespoons Baking Powder

1 Tablespoon Salt

1/2 Cup Butter (cold)

1. Sift dry ingredients together into a mixing bowl
2. Using a pastry cutter (btw, one of my all-time favorite kitchen utensils…so glad I picked one out!) cut in cold butter
3. Store in the fridge for up to 4 months!

I have used this mix in so many recipes the last few months…pancakes, biscuits, chicken & dumplings, breakfast sausage balls, etc. It’s just so handy to have around!

Here are a few tips I do that you may find useful…

Keep in a good sealed plastic container convenient to fit in your fridge. Mine holds the right amount of a full batch mix with just enough room when full to scoop a cup measure through.

Also, label your container with at least the date you made the mix (or an expiration date) so that you can tell when it needs to be used up.

I had every intention of showing you pics of mix and container with its cute masking tape + sharpie label, but our camera has not been working properly, nor can I find it amidst the late winter/early spring cleaning we have done topped with baby stuff. Can’t wait until I have saved up enough cash for “my camera”!

Quoted

“Too many people forget the promise

and forfeit the payoff

because they faint in the process…

the process is invaluable.

The process is a time of strengthening.

The process is the place where you lay down your pride and learn to rely totally on God.

Most importantly, the process is the way we grow to know God.

And that’s really the whole point.”

-pg. 195, Sun Stand Still by Steven Furtick

Pregnancy Update-Week 23

We are well into our 2nd trimester now, actually nearing the start of the 3rd-wow! I feel like I am nearing the point of a “general” countdown to when I will take maternity leave (not the EDD-that’s just silly for me to plan for). Getting to January seemed like a worthy goal and now January is on the downhill too. It’s amazing how quickly the time flies. As of this week we are just over 4 months until Maddy makes her grand arrival. That’s great and overwhelming to think about, but we are focusing on the GREAT around here!

It’s about time that I give you another update so here goes…

How far along? 23 Weeks, EDD week of May 20th

Total weight gain: 13-15 lbs.
Maternity clothes? exclusively in bottoms but still using a few select tops that I have chosen as “stretch”-worthy (not to be worn again in “regular” fitting seasons.
Stretch marks? nope-but that silly vertical line on my belly showed up in the last week!
Sleep: Oh, boy…while I was on Christmas break I slept great, but I also had the privilege of sleeping in and/or taking naps so I didn’t feel how tired I was or how well I was NOT sleeping. It was about that time that I really started gaining weight (and feeling it) since lil’ miss had finished her mid-pregnancy growth spurt. For me, this meant that I would wake up every 2 hours with numbness in my hip and shoulder joints on whichever side I was sleeping. By the time I went back to regular hours at work last week, it quickly went to waking up every hour and of course I had little time for naps to catch up! Praise God for Melanie (one of our MBA staff) and her generous offering of her spare feather-topper for our bed. I have been sleeping so well since the night we put it under the sheet.
Best moment this week: little Korean stopping to peer at what Lauren was doing hanging over a fence with her camera (shooting me and the Maddy-belly) then upon seeing me, letting out the cutest chuckle and proceeding on his way.
Miss Anything? hmmm…my exercise routine. I miss Jillian Michaels in my life. (I don’t care if you think I’m crazy-and yes, I did all 3 levels of her 30 Day Shred and LOVED it!)
Movement: LOTS of movements these days…somersaults, kicks, jabs, punches…this girl is gettin’ her groove on in there and particularly when I have eaten guacamole, blueberry pancakes, and chocolate.
Food cravings: more sour/lemony things still
Anything making you queasy or sick: not hardly-it’s been pretty good lately!
Labor Signs: Nope
Symptoms: NO short-term memory (always making notes to myself these days-should have stock in sticky notes!), some leg/muscle cramps
Belly Button in or out? in…but not for long because it is threatening to pop up!
Wedding rings on or off? on
Happy or Moody most of the time: happy
Looking forward to: starting the 3rd Trimester!

Must share pregnant story: This is another from school…I figured by the time we returned from break that everyone (kiddos too) would pretty much figure out what was going on with my oh-so-growing belly. However, some are still absolutely clueless. Because of this, and because I want them to know soon, I have planned to bring in a “baby belly” picture on the Pre-K’s “B” Show’n'Share Day (approaching soon). Last week, I was teaching our Korean Language & Culture Class and had instructed all of the kids to do something, and was waiting for them to finish. I like to have them do some quiet action to signal me that they are ready to move forward so I had already used “put your hand on your head” and such. The first thing that came to mind was “rub your belly”. So there I stood in front of the whole group demonstrating and rubbing my baby belly! It crossed my mind as the majority began to rub their bellies and look up at me that they may just notice MY belly and the great idea of Show’n'Share be off the table.

However, one sweet girl simply said, “You have been eating a lot lately.”

It took every bit of self-control I had not to laugh hysterically (as I have been eating  a lot lately) and to complete our lesson and activity! I wanted to stop and explain right then that my belly really wasn’t that large just from eating a lot, but I also wanted to finish up our craft so I held it in a bit longer. We’ll see if they make it to Show’n'Share day!

Oatmeal Cranberry Applesauce Muffins

I worked hard over the break to prep some quick breakfasts so that when Mason and I are back to regular schedules we can pop them out of the freezer on the run. This particular recipe is hardly perfected, but a great start nonetheless (they came out extremely dense and moist vs. light & fluffy).

Oatmeal Cranberry Applesauce Muffins

Makes 12-15 muffins

Ingredients:

• 1 ¼ cups flour
  
• 1 1/4 cups oats
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/2 tsp cinnamon
  
• 1 cup unsweetened applesauce
  
• 1/2 cup low-fat buttermilk
  
• 1/2 cup firmly packed brown sugar
  
• 2 tbsp canola oil
  
• 1 large egg, lightly beaten
  
• 3/4 cup cranberries (sliced in quarters, chopped would be good too)
  

Directions:

1. Preheat oven to 375 degrees.
   
2. Prep your pan: grease muffin tin, use muffin liners, etc. (I had enough batter for 12 regular size muffins + a few in my larger silicone liners)
   
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
   
4. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. (If using fresh cranberries like I did-you can add in here)
   
5. Make a well in dry ingredients and add applesauce mixture. Stir until just moist.
   
6. Fill muffin cups 2/3 full.
   
7. Bake for 16-18 minutes.
   

Adapted from: http://www.joythebaker.com/blog/2009/01/oatmeal-blueberry-applesauce-muffins/

Quoted

“The situation around you may look nothing like the vision God has put inside you.

But by the power of faith,

you can turn your small beginning into a grand finale.

Here’s the way Jesus put it in Matthew 17:20:

‘I tell you the truth,

if you have faith as small as a mustard seed,

you can say to this mountain,

“Move from here to there”

and it will move.

Nothing will be impossible for you.’”

-Sun Stand Still pg. 193, Steven Furtick

Blog-iversary

Today officially marks my 2 year “blog-iversary”! Note: I have blogged since high school, but on this particular blog I am 2 years old.

Review of the last 2 years…

• Mason and I both resigned from our jobs
• We moved to South Korea
• Mason and I both started new jobs
• We celebrated 2 wedding anniversaries
• Several family members have passed away
• We found out that we were pregnant
• We inherited a dog and a cat for the last year
• My brother Michael lived with us for 6 months

I could probably keep listing and going on, but I’m just overwhelmed with how much God packs into what seems like such a short length of commitment.

2 years

24 months

104 weeks

730 days

We have learned so much in that time, been stretched through spiritual trials and earthly circumstances which felt as if we had no choice but to turned to the Lord for every bit of our provision, protection, and ability to continue moving forward in life.

I have had so many opportunities to be angry, bitter, selfish, and discontent.

These have all been mere temptations through which I know God has designed for me an opportunity to produce spiritual fruit.

I am choosing joy.

Biscuits Sans Shortening

Mason and I love biscuits and had one certain favorite recipe from the beginning of our marriage from the LaBelle Cuisine: Recipes to Sing About that one of my Mom-in-laws gifted us from her vast library of cookbooks. Great southern biscuit recipe, even with mixed flour (I liked using 2/3 whole wheat) and the hubby still loved them! However, they require shortening to make and in Korea, that just isn’t an everyday option.

This recipe is one my family has used since Megan was in 3rd grade…I want to say it was attached to “Sarah, Plain & Tall” and we have always referred to it as “Maine Shore Bread”. It’s a great easy recipe that yes, even a 3rd grader can make nearly independently and it makes great biscuits sans shortening. The reason I keep returning to it is that it takes a matter of minutes to mix the dough, plop the biscuits (I prefer the “drop” method to rolling/cutting), and bake them for a hot fresh yum!

Ingredients:

• 2 Cups Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Salt
• 2/3 Cup Milk
• 1/3 Cup Oil

Directions:

1. Preheat oven to 450*F
2. In a large bowl with fork (I prefer a spatula), mix dry ingredients until well blended.
3. In a separate pitcher/small bowl, mix milk & oil.
4. Add to dry ingredients.
5. Stir until dough forms ball.
6. Knead dough by hand 10x or until smooth. (sometimes I do this in the bowl, sometimes on a lightly floured surface-either works)
7. Roll dough to 1 inch thick; cut or shape into 10-12 biscuits. (This is where I use a spoon, scooper, etc. and make drop biscuits)
8. Place on an un-greased cookies sheet.
9. Bake for 10-12 minutes.

Now you can enjoy some homemade biscuits sans shortening in under 30 minutes too!

Book Review: Stained Glass Hearts

Patsy Clairmont‘s incredible charm and wit brighten the dark places of the heart as she equates each of us to stained glass artwork-once shattered and seemingly useless; our Redeemer has lovingly remade us to let His light shine through. Patsy does this by sharing the varying areas of life through which one can experience the glory of living as a piece of stained glass: through the arts, Scripture, prayer, relationships, and many forms of writing.

I was interested in this book because I had enjoyed hearing Patsy Clairmont speak at a Women of Faith conference a few years ago and I would love to be able to have a milkshake with her one afternoon, just getting to know her better. Well, it hasn’t happened in person yet, but reading “Stained Glass Hearts: Seeing Life from a Broken Perspective” left me feeling as if I had experienced just that! My husband can attest that I continually interrupted his own work or reading with my outbursts of laughter, insisting that I get to read him whatever hilarious notions Patsy had just shared with me!

At the end of the chapters Clairmont shared specific examples of Scripture, paintings, videos, etc. for one to further experience what she had been explaining. At first I was starting to be disappointed in the depth of some of the thoughts as she portrayed and promised to wade in deep. However, there were also such moments of depth that were glimpses allowing the reader to go as deep as they wanted by really soaking in the concept. I would particularly recommend this book to those looking for some inspiration or those healing from having gone through a difficult period or experience. Patsy will surely come alongside you, make you laugh (and maybe even cry) and encourage you towards the Light of our Redeemer at the end of the tunnel you are in.

Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze®.com <http://BookSneeze®.com> book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 <http://www.access.gpo.gov/nara/cfr/waisidx_03/16cfr255_03.html> : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

2011 in review

I don’t have an amazing New Year’s post to share but figured I would start with a review of last year and then we’ll go from there.

The WordPress.com stats helper monkeys prepared a 2011 annual report for my blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 3,000 times in 2011. If it were a cable car, it would take about 50 trips to carry that many people.

Click here to see the complete report.

Recipe: Lemon Cranberry Oat Muffins

My eyes were not even open this morning when I realized that I was drooling for a LEMON muffin. The craving persisted all morning so I started looking at a few recipes and almost made lemon bars just because of how amazing they taste. However, I knew it would be better to make muffins that we could eat not just for a snack but maybe even for breakfast tomorrow. yumm!

I took another recipe found on allrecipes.com and tweaked it to fit what I wanted, which worked out perfectly!

Batter:

• 1 cup quick-cooking oats
• 1-1/4 cup all-purpose flour
• 1/2 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup fat-free milk
• 2 tablespoons butter, melted
• zest & juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (I happened to have and therefore used fresh, washed and sliced in half)

Topping:

• 1/2 cup quick-cooking oats
• 2 tablespoons brown sugar
• 1 tablespoon butter, softened

Directions:

1. Combine the first five dry ingredients.
2. In a separate bowl, combine the eggs, milk, butter, lemon and vanilla; mix well. Add to dry ingredients just until moistened.
3. Fold in berries.
4. Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Here I used my large silicone liners which worked so well and made 6 extra large muffins!
5. Combine topping ingredients; sprinkle over batter.
6. Bake at 400 degrees F for 20-25 minutes or until top is lightly browned and springs back when lightly touched.
7. Cool and serve!