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What’s Cookin’ in the Country? Biscotti!

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Biscotti is a delicious crispy cookie that accompanies a cup of hot coffee or tea beautifully!  It looks impressive and maybe difficult, but it couldn’t be easier to make!

The word “biscotti” simply means, “twice-baked”.  After the dough is made, you shape it into a loaf, and bake it the first time.  After it cools slightly, you slice it and bake it a second time, leaving it a little crispy, perfect for dunking!

Here are some visuals of the process:

Here’s the great recipe I used from my Cooking Light Cookbook:

Double Chocolate Biscotti

Ingredients

6.75 ounces all-purpose flour (about 1 1/2 cups)
1 cup sugar
1/2 cup unsweetened cocoa
1/2 cup semisweet chocolate minichips
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 large egg white
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir until well blended. Divide dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.

3. Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.

This makes a great gift (if can talk yourself into sharing!).  Put the Biscotti into clear cellophane bags, tie with ribbon and add a gift tag.  You could also complete the gift with a bag of coffee or box of tea and cute coffee spoons.  Who wouldn’t love to get a gift like that?!

I hope you’ll try this recipe!  What was cooking or baking in your kitchen this week?

With love from my country kitchen,

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A change in plans

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A trip to the ER for stitches in my husband’s finger wasn’t exactly what I had planned for my day yesterday, but my plans are often changed by the Lord, who knows exactly what I need in order to trust Him, do His sovereign will, and grow in Christlikeness. Hence, a blog post wasn’t allowed in the busy events of the afternoon.

I’m headed to Nova Scotia today where I will speak at a ladies’ retreat this weekend. I’m SO excited at this opportunity, though I feel so unworthy of it. I’ll be back here Monday with a yummy recipe for Double Chocolate Biscotti!

What will you be doing this weekend?

With love,
Denise

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A Peek from my Porch

Ladies’ Retreat at The Wilds

This is my weekend in pictures…

Times away like this are so valuable!  Being away from your regular people and routines refreshes you and prepares you to go back home with renewed spiritual vigor!  I’d encourage you to take advantage of any opportunity such as this; I don’t think you’ll regret it (unless of course you lose the Jenga tournament!)!

Do you have special memories of ladies’ conferences you’ve attended?

With love and a refreshed heart,

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Getting the Most Out of a Ladies’ Conference

Sifting flour makes me feel like a professional baker. I dump in huge amounts of flour into the canister, turn the crank, and when I’m finished, all that’s left are the clumps – the little nubby bits that I push through the sieve with my fingers.  Now the flour is so fine; perfect for use in my recipes!

That process reminds me of what I need to do after attending a ladies’ conference, which I was privileged to do last weekend. The time went so fast, and I received so much, so fast. It’s as though all that wisdom has been poured into the reservoir of my heart.  I’ve wished I could go back and redo it all again, but of course that’s not possible.  So to get the most from all I heard, it’s necessary that I sift through it all, letting a little at a time go through the mill of my mind and then fall into my heart, so that it’s ready for use.  Here’s how I do that:

  • First, I try to take lots of notes on the things that seem to “jump” out at me during the conference.
  • I mark with an * the things that really spoke to my heart.
  • During the next week or two when I’m having my devotions, I read through my notes, a little at a time.  I write into my journal things that were important.  The rewriting process helps me remember those points!  I may even draw a little picture to aid my memory or make the note more visual.
  • I pray about that point, asking the Lord to help me to incorporate that into my life and make the changes I need to make.
  • I continue to make my way through my notes until I’ve reviewed it all.
  • I sing the song(s) that was a theme song, as I have my prayer time.

I won’t remember everything that I heard, but using these steps, I will remember the points that were especially convicting or helpful!  After a couple of weeks, I’ve taken that short weekend away and milled through the material, getting the most out of my retreating period.  The Word has become smoother and is now ready for me to use.  It’s like getting a double blessing from the conference!

If you’ve been to a retreat recently, I trust this will encourage you to try to get the most from what was shared.  The speaker was led by God to deliver those sessions and God knew you’d be there!  Sift through the material and get the most from your time away!

With love,

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What’s Cookin’ in the Country in Strawberry season?

This past weekend my husband was on a country drive in South Carolina and spotted fresh, local strawberries for sale at a roadside stand!  They are so sweet and good!  I had a some with my yogurt Sunday morning.  I had some on a scoop of ice cream Sunday night.  I flash froze some for muffins, and I have a dish of some sliced and ready for other treats.

One of those treats is my favorite recipe for shortcakes from Cooking Light.  I’ve shared these in the past, but it’s  been a while and these are on my mind, so I wanted to share it again.  

I love a sweet biscuit-like shortcake, rather than the store-bought sponge cakes.  These are so much better than the ones in the store!

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Ingredients

3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut into small pieces
1/2 cup low-fat buttermilk

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.

 I just thought you’d want a heads-up for a great shortcake recipe before your first batch of local berries is purchased! These would be great for Mother’s Day lunch!

Are local berries in where you live?  What will you make with them?

With love from my country kitchen,

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