What’s Cookin’ in the Parsonage?

Our Back To School Revival began yesterday with Brother Jerry Sivnksty preaching. It was a wonderful beginning to the week and we’re excited about hearing the preaching of the Word and being changed by it!

It was my privilege to meet the Sivnksty’s for the first time, then have them in my home for our Sunday dinner. They are a precious couple and we shared a sweet time around the table. I love entertaining because it allows people to share a bit of our heart. When they enter our doors they learn more of who we are and I pray they can feel at home. When Brother Jerry asked if he could take his shoes off shortly after entering, it made me glad that he could feel at home with us. We’re no different than anyone else and we want our guests to feel comfortable and at ease.

So, take your shoes off, get comfy on the sofa, and join me for a review of the meal!

Rather than serving the fresh corn on the cob, I decided to cut it off. I saw this clever trick on the Food network. Place the cooked and cooled corn on the middle of a bundt pan to make cutting it easier. The corn stays put and the cut kernels fall into the pan instead of all over the floor!

I knew the Sivnksty’s are health conscious, so I made two desserts – a light one and a not-so-light one so they could have a choice. This was my first attempt at making angel food. It was very good, and you can eat a piece and not feel guilty with only .5 grams of fat!

I failed to take a picture of the whole caramel ice cream dessert, but here’s a picture of a slice. My husband calls it “a killer.” When I asked if that was good or bad, he assured me it was good! It’s like a giant ice cream sandwich made in a springform pan. The cookie part is oatmeal and goes so well with the homemade caramel sauce that you serve with it!

Caramel Ice Cream Dessert

1 1/2 cups all-purpose flour

2/3 cup quick-cooking oats, uncooked

2/3 cup firmly packed brown sugar

2/3 cup chopped pecans or walnuts

2/3 cup butter or margarine, melted

1 cup firmly packed brown sugar

1/2 cup butter or margarine

1/4 cup evaporated milk

1/2 gallon vanilla ice cream, softened

(I like any vanilla based ice cream with this – pralines and cream is super good)

• Combine first 4 ingredients, and stir in melted butter; press mixture firmly into a lightly greased 15 x 10 x 1 inch jellyroll pan.
• Bake at 350 degrees for 12 minutes or until lightly browned; remove cookie to wire rack. Cool and crumble.
• Combine 1 cup brown sugar, 1/2 cup butter, and evaporated milk in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 3 minutes. Cool caramel sauce.
• Sprinkle half of crumbs into bottom of a lightly greased 10-inch springform pan. Drizzle with half of caramel sauce. Spread ice cream over sauce. sprinkle with remaining crumbs.
• Cover and freeze until firm.
• Pour remaining warmed sauce over each slice at serving time.

Yield: 12 servings

If you’re able, please come join us for our meetings this week. I know you’ll be blessed!

What was cooking in your kitchen this week?

With love,