From The Hymnal~Great Is Thy Faithfulness

Saturday, September 25, 2010

It is of the Lord’s mercies that we are not consumed, because his compassions fail not. They are new every morning: great is thy faithfulness. Lamentations 3:22-23

Another favorite hymn. This hymn has always really spoke to my heart and I am in awe of the FAITHFULNESS of my Lord and Savior. Our homestead is named Faithfulness Farm because of the message of this hymn.....Morning by morning new mercies I see, All I have needed Thy hand has provided; Great is Thy faithfulness, Lord, unto me! If you do not know this wonderful hymn, you'll find it here. Please listen and be blessed!

Great is They Faithfulness

Great is Thy faithfulness, O God my Father;
There is no shadow of turning with Thee;
Thou changest not, Thy compassions, they fail not;
As Thou hast been, Thou forever will be.


Great is Thy faithfulness!
Great is Thy faithfulness!
Morning by morning new mercies I see.
All I have needed Thy hand hath provided;
Great is Thy faithfulness, Lord, unto me!

Summer and winter and springtime and harvest,
Sun, moon and stars in their courses above
Join with all nature in manifold witness
To Thy great faithfulness, mercy and love.


Pardon for sin and a peace that endureth
Thine own dear presence to cheer and to guide;
Strength for today and bright hope for tomorrow,
Blessings all mine, with ten thousand beside!


Vintage Tea Towels

Last week I was in my favorite thrift store and found some lovely old vintage tea towels. I was so thrilled. I completely emptied the bin and came up with a total of 5 of them. The colors were all still vibrant and although there was a few stains from age (not use), I knew they were a great find...especially since they were only 25 cents each!

Last winter I wrote a post on caring for vintage linens. I used those same techniques for cleaning these lovely tea towels.

After removing surface dust, I put them to soak in some of my homemade laundry soap and some Borax in tepid water.

After several hours, I could not see anymore stains. I line dried them and then gave them a good pressing with a warm iron. See the little tag...MADE IN THE USA!!

For now, I have them stacked on my kitchen scale. I just loving seeing them when I walk into my kitchen. Aren't vintage kitchen linens just sweet?!

Sharing this week at:

Laurie's ~ A Few of My Favorite Things
Stephanie's ~ Sunday Showcase
Tam's ~ Three Or More Tuesday
Sue's ~ Rednesday
Suzanne's ~ Vintage Thingie Thursday

Cast Iron Cooking~Nutty Skillet Granola

Wednesday, September 22, 2010

Something NEW...take a look at my page tabs. There is now a Recipe Index tab. I am working at getting all my posted recipes in there so you can search and find more easily.

Breakfast and cast iron skillets just go together. When I think of the two, I see images of crisp bacon, fat sausages and fluffy scrambled eggs. Maybe even pancakes but have you ever considered making granola in a cast iron skillet? I hadn't either until recently. What a wonderful granola this is!! Please note that the nuts and dried fruits can be changed around according to your tastes. I made 2 batches this last weekend. One with golden raisins and one with dried apples.

Nutty Skillet Granola
(Printable Version)

1 cup quick rolled oats
1 cup old-fashioned rolled oats
1 cup sliced almonds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup wheat germ
1/4 cup vegetable oil
1/2 cup real maple syrup
3/4 cup light-brown sugar, lightly packed
1 cup raisins

In a large bowl, combine both types of oats, almonds, walnuts, pecans and the wheat germ. Set aside. In a 12-inch skillet, place oil, maple syrup and brown sugar. Place pan over medium heat and stir constantly until the sugar is melted and the mixture just begins to bubble, about 3 minutes. Add the oat mixture and stir well to completely coat with the syrup mixture. Reduce the heat to medium-low. Continue to cook, stirring occasionally, until granola begins to sizzle and toast, about 3 to 4 minutes. Be careful not to burn it. Remove the skillet from the heat and stir in the raisins. Allow to cool for 10 minutes. Transfer the granola into a sturdy container with a tight-fitting lid. Serve immediately or let rest until cool enough to cover and store. Will keep for up to 2 weeks. Makes about 7 cups.

Posting this to Rednesday @ Sue's It's A VERY Cherry World. I LOVE red and it does dominate my world. I hope to post to this event more often! I will also be linking up to Michael Lee's Foodie Friday!

Fall Tabletops

Monday, September 20, 2010
Thy word is a lamp unto my feet, and a light unto my path. Psalms 119:105

I finally have my home autumnized! It took me longer than it does most years. I try to leave everything decorated for summer thru Labor Day but this year (like we have the last few) we vacationed over the week of Labor Day. I came back to a busy week at work (IRS deadline) and it just seemed I didn't have the energy to bring fall into the house. Over the weekend I finally found the motivation I needed.

I gave a lot of thought to how I wanted to use what I already had to decorate. The above verse kept coming to my mind as I thought of fall decorating. I knew I wanted to revamp my summer cloche display that had some of my vintage bibles in it and since I have a collection of vintage oil lamps, I wanted to use them into the decor also. I worked in a few.

In the dining room, I decorated my hutch with a amber glass pumpkin, some ironstone pieces and a stack of leaf plates.

My vintage radio sports some lovely tea items. With cooler weather, the tea pots get more of a workout!

The apples from last weeks tablescape are gone and I've reworked the display with a charger (from Walmart) and some pinecones and such.

The entry bench holds some fall issue magazines and some quilted pumpkins.

Posting to Marty's Tabletop Tuesday! Thanks for stopping by!

From The Hymnal~It Is Well With My Soul

Sunday, September 19, 2010

I am starting a Sunday series for the fall. From the Hymnal. I LOVE the traditional musical of the church and although I also enjoy comtemporary music, I can not imagine the words of hymns not committed to my memory. I find comfort and encouragement in the tried and true songs. What is your favorite hymn? You'll probably find each Sunday that I say "this is my favorite"...truely, they all are! This week's selection, It Is Well With My Soul. If you are not familiar with this hymn, please listen to the song and it's history here. Even if you are familiar, listen and be blessed!

It Is Well With My Soul

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.


It is well, with my soul,
It is well, with my soul,
It is well, it is well, with my soul.

Though Satan should buffet, though trials should come,
Let this blest assurance control,
That Christ has regarded my helpless estate,
And hath shed His own blood for my soul.


My sin—oh, the bliss of this glorious thought—
My sin—not in part but the whole,
Is nailed to the cross, and I bear it no more,
Praise the Lord, praise the Lord, O my soul!


For me, be it Christ, be it Christ hence to live:
If Jordan above me shall roll,
No pang shall be mine, for in death as in life
Thou wilt whisper Thy peace to my soul.


But, Lord, ‘tis for Thee, for Thy coming we wait,
The sky, not the grave, is our goal;
Oh trump of the angel! Oh voice of the Lord!
Blessèd hope, blessèd rest of my soul!


And Lord, haste the day when my faith shall be sight,
The clouds be rolled back as a scroll;
The trump shall resound, and the Lord shall descend,
“Even so”—it is well with my soul.

Cast Iron Cooking~Apfel Pfannekuchen

Thursday, September 16, 2010

German Pancake or Dutch Babies, whatever you call this wonderful dish, it is perfect for quick suppers or weekend breakfasts & brunches. This version has become a fall favorite in our house over the years.

German Apple Pancake (Apfel Pfannekuchen) aka Dutch Babies
(Printable Version)

6 cooking apples, cored, thinly sliced
1/3 stick butter
1/3 cup sugar
Freshly grated nutmeg
6 eggs
1/2 tsp. vanilla extract
1 cup flour
1 cup milk

In an 8-inch cast iron skillet, melt butter and saute sliced apples; add sugar, cinnamon and nutmeg (to taste) and cook slowly until sugar is melted and apples begin to soften. In the meantime, mix eggs, vanilla, flour and milk; pour liquid over apples. Bake for 20-30 minutes in pre-heated oven at 375°F until puffed and done in center.

Posting to Michael Lee's Foodie Friday!

Frankoma & Apples

Wednesday, September 15, 2010
Several months ago I found some vintage Frankoma Plainsman Dinnerware at the Goodwill. Some were not in very good condition but I dug thru and found 4 dinner plates and 4 small bread plates that were in good condition. They came home with me and into my dish closet they went. I really liked them but wasn't too inspired by them.

Flash foward to our recent trip to Minnesota. We took a day trip to the Mall of America and I found the Marshall's there. As I browsed the dishes there I found the CUTEST salad plates and thought of those Frankoma plates that I wasn't sure what to do with.

Not only was I totally drawn to these Citrus Dot Collection salad plates by Home Essentials And Beyond, I KNEW I planned to draw out the red in the cinnamon colored brown Frankoma and couple with red table linens. The placemats and napkins are well used and been in my collection for a long time.

I cannot think of red in September without thinking of APPLES. I filled a small cloche with Braeburns and set them atop a shaker box.

And since things seems a bit sparce, I added an apple to each place setting.

The glassware is a combination of vintage pressed glass stems and some large iced teas from Dollar Tree.

Basically a very simple table but it reflects ME!

Sharing at Suzanne's Vintage Thingie Thursday and Susan's Tablecape Thursday. Thank you dear ladies for hosting these very fun events each Thursday!

Editing to add to Marty's Fall Cloche Party. I don't have all my fall decorating done yet but I wanted to add this fall table, cloche and all in for the fun! Thanks for hosting Marty!

Blue Ribbon Recipes~Margorie Johnson & Gingersnap Cookies

Sunday, September 12, 2010

Since both summer and Fair season are on their way out I thought I'd end my Blue Ribbon Recipes segment for the season with a BANG!!

While visiting Minnesota, I popped into one of my old haunts...a used bookstore. It is right next to the most wonderful, independantly owned, coffee shop. I got a large, bold cuppa and into the bookstore I went. As usual, I found a autographed copy of Margorie Johnson's book, On The Road to Blue Ribbon Baking with Margorie. Are you aquainted with Margorie? She has made appearances on many television programs. Her claim to fame is that she has won more fair ribbons over the years for her fabulous baking than anyone. She also has won National baking contests. A very talented baker and she is also quite a hoot! I have to say that I have entered baked goods in catagories that Margorie was entered into and she beat me out.

I just love the book and am certainly glad I found it. I recommend it to anyone who is interested in producing wonderful baked goods. Not only are there recipes, there are fun stories, which if you seen Margorie, are a BIG part of her charm. That is captured very well in the book.

Since we are experiencing very fall-like days, I thought I'd share a recipe that just screams fall to me.....Gingersnap Cookies!

Gingersnap Cookies
(Printable Version)

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)

Preheat oven to 375°F. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack. Makes 3-4 dozen.

THANK-YOU Margorie for ALL your wonderful recipes!

Adding this post to Lisa's Tempt My Tummy Tuesday, hosted this week At The Well. Check out all the wonderful recipes posted!

Cast Iron Cooking-How to Cook A Steak

Thursday, September 2, 2010

We live in Nebraska which is known for 2 things....corn and beef. We enjoy nothing more than a good steak and although summer is grilling season, our preferred method for cooking a steak is the trusty cast iron skillet. This is an ages old method and gives you a wonderfully juicy steak every time, regardless of the weather.

Start with a well-seasoned cast iron skillet in the 8- to 12-inch range. You want to use a flat-bottom, not a grill bottom skillet.

Before we begin, a word on safety: you are going to be working with VERY hot metal. Use a double or triple thickness of potholders. Do NOT use a standard oven mitt, as when the pan heat penetrates, your hand will be trapped in there with it.

This technique will also generate a fair amount of smoke, so turn on your vent fan and crack a window to allow good airflow. Don't worry, though, the only smell that will linger will be that of delicious steak.

First, set your steak out and allow it to come to room temperature. Don't worry about it spoiling, you won't be leaving it at room temp long enough to do any damage.

Now, put your seasoned skillet in the oven and set the temperature to "broil." Allow it to heat for 15 to 20 minutes. While the oven is heating, season the steak on both sides with liberal pinches of salt and freshly ground black pepper. Add a light coating of oil (not olive oil for this job since it's smoking point is too low). Once your oven heating is done, turn your large stove burner to high. If it's an electric stove, allow the burner to come to full temp. Remove the skillet from the oven and set it on the burner for another three minutes. You will now have an insanely hot cooking surface.

Using tongs, place the steak in the skillet. After 30 seconds, turn it over to brown the other side. Transfer the skillet to the center rack of your oven and cook for three minutes on each side. (NOTE: This cooking time is for an inch-thick steak. Adjust your time for thinner cuts.)

Remove the skillet from the oven, and move the steak to a platter to stand. This is perhaps the most neglected portion of any meat cooking process. If you cut into a steak, pork chop or even chicken before it's had standing time, you will end up with a platter dripping with juices that belong in the meat. Allow your steak to stand, with a tent of foil to retain the heat, for 10 minutes and you'll be rewarded with a steak that is as juicy on the last bite as it was on the first, and leftovers that won't have the texture of cardboard.

During the resting period, I crumble my favorite, Magtag Blue Cheese (from our neighboring state of Iowa) over the steak and it melts into a delicious, cheesy topping. YUM!!

Sharing at Michael Lee's Foodie Friday at Designs by Gollum.