Grace on Parade

Spreading the fragrance of God's grace everywhere

Recipes

There’s nothing like blessing someone with a dish of homemade food! Check back often for recipes to use for church pot lucks or outreach ministries. Catch funny and poignant stories about food in history and in Karen’s daily life. I’ll also share recipes from the past and how those dishes weave into my historical fiction.

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Pumpkin Pecan Custard: Diabetic Dessert for your Holiday Guests

Your Thanksgiving feast is over and you forgot Aunt Suzie is diabetic. She said sh’es coming back for Christmas. How can you accommodate your family and friends when it comes to holiday desserts without making them feel singled out?

I love this recipe for Pumpkin Pecan Custard. It’s just like Pumpkin Pie without the crust and you can make it with Truvia. Don’t tell anyone how you made and it’s good enough to serve to everyone.

Pumpkin Pecan Custard - a great dessert for the diabetic at your family dinners

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Pumpkin Pecan Custard

Prep

Cook

Total

Yield 6 custards

Ingredients

Custard:

4 eggs

2/3 cup lightly packed Truvia brown sugar

1/2 tsp cinnamon

1/2 tsp vanilla

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1 small can pumpkin

3/4 cup milk

Topping:

2 Tbsp Truvia brown sugar

1 Tbsp flour

1/4 tsp cinnamon

1 Tbsp melted butter

3 Tbsp chopped pecans

Instructions

  1. Preheat oven to 350 degrees. Lightly grease 2 6-ounce ramekins or custard cups and arrange on cookie sheet.
  2. Beat eggs in medium bowl. Add the 2/3’s cup Truvia, vanilla, and spices. Stir in pumpkin until blended. Slowly add and blend milk. Pour evenly into prepared ramekins.
  3. Bake 20 minutes.
  4. Mix topping by combining 2 Tbsp Truvia, flour and ¼ tsp cinnamon. Add melted butter and pecans. Stir till blended.
  5. Remove custard from oven and sprinkle topping over each custard. Return to oven and bake 15 more minutes or until an inserted knife comes out clean.
  6. Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream.

Courses Dessert

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Hungry Children: Food For The Least Of These

Do you have hungry children at your church?

You probably do. Even if you live in a rural town like I do, there are probably children attending your children’s ministry programs  who are hungry. Either their parents fall below the poverty level, or Mom and/or Dad aren’t taking proper care of them. So they come to church lethargic or overactive from eating any empty calories they can grab.

What’s the solution? Feed them!

I just found two recipes that would be great, easy to prepare, easy to freeze food choices for you to share with the hungry children who come to your children’s programs. [Read more…]

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Turn Leftover Cornbread into Cornbread Dressing

Turn leftover cornbread into cornbread dressing

Here’s a cool way to repurpose leftover cornbread. Turn it into cornbread dressing.

It’s tough cooking for only one or two. If you live by yourself or with a roommate or spouse, you know that all too well. So many recipes, especially baked goodies, make enough to feed a family with leftovers.

The options are:

  • Cut recipes in half.
  • Buy already made or order in restaurants.
  • Give up your favs.
  • Make the full recipe and deal with the leftovers.

I often do the last option, but after two rounds of cornbread, I’ve had it. Don’t get me wrong – I adore cornbread. Alas, stale cornbread is about as bad as fresh cornbread is good. I wrapped my leftovers in aluminum foil and stashed them in the freezer.

Today I got the bright idea to make cornbread stuffing. What a wonderful way to “make all things new.” I think the contemporary term is “repurpose.” I took the old, stale, used up, and unwanted to make something new and appealing. We couldn’t even tell it was leftover.

Would you like my recipe?

[Read more…]

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Whole Wheat Bread: Good Enough To Give To Others

Whole Wheat BreadWhat? I haven’t shared my recipe for Whole Wheat Bread with you? How did I overlook that?

I shared on the Grace on Parade blog (see article here)about my competitive bread baking and how the need to practice making bread turned into a ministry of the love loaf, but I failed to give you the recipe. Let me make amends right now and share my recipe for homemade Whole Wheat Bread.

You don’t have to be a competitive bread baker to wrap someone with the aroma of homemade bread. Even if it is just your family or guests in your home, homemade bread bears the scent of extra time spent for someone else.

Bread recipes are very adaptable. I use dry milk powder because it’s more convenient – I don’t have to heat up milk and dirty an extra dish. Back in the day, milk powder was cheaper than bottled milk. With $.99 specials at some Walmart’s and Aldi’s, that’s not true anymore. You also can use brown sugar or molasses instead of the honey. I prefer honey because it helps preserve the bread longer, but honey is expensive and I don’t always have it on hand so I opt for brown sugar.

Here’s my recipe for homemade Whole Wheat Bread.

 

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Karen’s Whole Wheat Bread

Ingredients

2-1/4 cup warm water

2 pkg yeast

3 Tbsp sugar

4 tsp salt

1/3 cup margarine

1/3 cup honey

1/2 cup dry powder milk

4-1/2 cups whole wheat flour

2-3/4 cups all purpose flour (about)

Instructions

Mix water (105-115) and yeast. Add sugar, salt, margarine, honey, and milk. Stir flours together. Beat in half the flour till smooth and batter falls in sheets from a wooden spoon. Add enough flour to make a soft dough. Knead ten minutes, until smooth. Let rise in warm place till double in bulk, about 1 hour. Punch down, shape into loaves, place in two greased 9×5 pans. Let rise till double, about 30 minutes. Bake at 400 degrees 25-30 minutes. Turn out on wire racks and grease tops.

Notes

Do you have trouble getting your bread to rise? Make sure your water temperature is 105-115 degrees and all other ingredients are room temperature. When letting the bread rise, I put it in a cold oven and put a pan of steaming water inside the oven too. Your bread will easily rise the first time in one hour and the loaves will rise in about 30 minutes. Take the loaves and your pan of water out of the oven before preheating and allow for that amount of time as well.

If you want to use milk instead of milk powder, substitute the same amount of milk for the water. Warm the milk to 105-115 degrees and add your yeast. Omit the dry milk powder.

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"But thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him."
- 2 Corinthians 2:14