What’s Cookin’ in the Parsonage?

This weekend I had the privilege (and fun) of having half of our small group Bible study leaders over for brunch. We are ending our study – **sniff, sniff** and I wanted to thank them for all the work they have done this year to keep their groups of ladies connected. The other half of the leaders were busy or sick, and we missed them. It will give me another reason to have another brunch later!

When I’m having all ladies over I love to pull out my china and pretty glasses, etc. I decided to go with a blue and white theme. I found this table runner at TJ Maxx last year for $2! It’s really for an umbrella table, but the hole in the middle made a perfect place for the centerpiece!

I love these little purse place card holders. We used these for a ladies’ luncheon a couple of years ago and I purchased a few extra so I’d have them for a whole table setting. I stamped “I thank God for you” then added their name. I do thank the Lord for these and all the dear ladies at Boones Creek Bible Church. I am blessed to be called their pastor’s wife.

Sue, Ethel and Carol are representative of the many ladies in our church who have gone through the study, A Woman After God’s Own Heart. They love the Lord and only desire to please and serve Him. They have been faithful, through the grace of God, to point their groups to the Truths they’ve studied each month. I couldn’t lead this study by myself, and am so thankful for faithful helpers that God puts in the Body!
Menu:
Apricot-Almond Coffee Cake
Fresh Fruit
Orange Julius
Coffee
The main dish was the strata that I mentioned last Wednesday. This was a new recipe to me, but it turned out well. The ladies and my dish washer (my husband) like it!
This Apricot-almond coffee cake is super easy because it starts with a Pound Cake mix. You could change this and make any flavor you like by changing the preserves that are swirled into the batter.

Apricot-Almond Coffee Cake

4 oz. cream cheese, softened
1/2 cup apricot preserves
1 (16 oz. ) pkg pound cake mix, divided
1 (8 oz.) container sour cream
1/2 cup milk
2 large eggs
1/2 tsp almond extract
1/2 Cup sliced almonds
Glaze

Beat cream cheese, preserves, and 1 tbl. cake mix just until blended; set mixture aside.

Beat sour cream, milk, eggs, almond extract, and remaining cake mix at low speed with an electric mixer 30 seconds or until blended. Increase speed to medium, and beat 3 more minutes.

Pour into a lightly greased 13 x 9 inch pan. Drop cream cheese mixture by rounded teaspoonfuls evenly over batter. Swirl batter gently with a knife. Sprinkle almonds evenly over top.

Bake at 350 degrees for 25 to 28 minutes or until golden.

Cool on wire rack 20 minutes. Drizzle Glaze over slightly warm cake or individual pieces.

Glaze:
1 cup powdered sugar
1/2 tsp vanilla extract
1 to 2 tbl. milk

Stir together powdered sugar, vanilla, and 1 tbl milk until smooth. Add additional milk if needed.

Have you ever made Orange Julius? It’s a Christmas morning tradition at our house, but it’s also a refreshing beverage on a hot day. Here are the simple ingredients:

Orange Julius
6 oz. Orange Juice concentrate (undiluted)
1 Cup milk
1 Cup water
1/3 – 1/2 C sugar
about 10-12 ice cubes

Mix in blender. Serve immediately.

What have you been cooking recently? I’d love to hear about it!

With love from my parsonage,

2 thoughts on “What’s Cookin’ in the Parsonage?”

  1. Good morning Denise, I try to start my day out with you every morning. Thank you for your example to us ladies. Also these 3 ladies are also wonderful Christian examples for us. The Lord has blessed us with the greatest ladies in the world!!:)
    Have a great day!

    Like

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