I’m late blogging this morning due to having overnight guests. Two girls that were with the Appalachian Bible College music ministry team stayed with us after serving in our Wednesday night service. What a blessing they were!
Here are Liesel and Abby at breakfast this morning. It was such a cool, beautiful morning that I decided to serve breakfast out on the deck. We had a leisurely breakfast and were able to visit before they had to get with the rest of the team and head for Kentucky.
It is such a blessing to have guests in our home. I loved getting to talk to the girls and hear how the Lord is working in their lives, where they’re headed after college, and hear about their growing up years. These girls are both from pastor’s homes, so we had much in common!
I’m thankful for the opportunity to entertain and wish I could do it more often. People just don’t know what they’re missing when they don’t have guests like these in their home. What a good influence godly young people are on children or other young people! What a wonderful opportunity to be a blessing to ministry folk as they’re traveling! All they needed was a clean bed, warm shower and breakfast. How hard is that? We got much more than we gave and had fun doing it. Be not forgetful to entertain strangers: for thereby some have entertained angels unawares. Hebrews 13:2 I think we had two at our house last night!
I chose to make a “no-fuss” in the morning breakfast. I made French Toast Casserole that is made up the night before. It’s so good and all you do is make up the egg mixture the night before, pour it over the bread and refrigerate it. The next morning you pop it into the oven, then spread the topping on it about 15 minutes before it’s finished and, Viola! Breakfast is ready! I also love to do my bacon in the oven so I don’t have to stand there and mess with it. I put it on a baking sheet at 325 for about 25-30 minutes. I added a touch I saw Barefoot Contessa do – I brushed on maple syrup during the last 10 minutes of baking. Yum!
Here’s the French toast recipe if you’re interested:
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
I halved the recipe for four people. Sooooo good!
* Note: Because we had the ABC music ministry at church last night we did not have our Bible study on Dealing with the Fools in Your Life. The Bible study will be continued here next Thursday.