Tag Archives: Baking

Vacation Bible School

Galatians 3:23-26

23 But before faith came, we were kept under the law, shut up unto the faith which should afterwards be revealed.

24 Wherefore the law was our schoolmaster to bring us unto Christ, that we might be justified by faith. 

25 But after that faith is come, we are no longer under a schoolmaster.

26 For ye are all the children of God by faith in Christ Jesus.

 

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Our church family starts its yearly Vacation Bible School tonight. This is a four night event that brings about eating, learning God’s word and crafts.

We love this time of year as we get to see many familiar faces, those we rarely see, and some new faces as well.

I (Dana) and my Aunt Tenito (pronounced Ta-ni-ta) is in charge of feeding the multitude.  Tangi will be teaching the 5 and 6-year-old class and Laura will be capturing all the action via still photos and videos.

Proverbs 31:10 Who can find a virtuous woman? for her price is far above rubies.

This year we will be learning about Proverbs 31 – The Virtuous Women.  Our writers chose Women in the Bible that exhibited different traits described in Proverbs 31.

Monday night we learn about Hannah, an example of a Faithful Woman.

Tuesday night we learn about Abigail, a woman of beauty and wisdom. And Deborah, whom was both a prophetess and a judge.

Wednesday night we learn of Compassion from three women, Lydia, Ruth and the Shunammite Woman.

Thursday night we learn about Esther, an orphan girl who became queen.  She was also a woman of Courage and clear judgement.

Friday night we learn about Purity and how Mary, the Mother of Jesus exhibited this trait.

We hope to bring you all the action, plus a little learnens’ about God’s wonderful word, cooking and craft making!

Hopefully, you will find something along the way that will help you in your life and possibly with your VBS.

Sound exciting?

Let’s get started!

Good Bless ya,

SGC

Why We Cook From Scratch {Most of the Time}

Genesis 3

These are the generations of the heavens and of the earth when they were created, in the day that the Lord God made the earth and the heavens,And every plant of the field before it was in the earth, and every herb of the field before it grew: for the Lord God had not caused it to rain upon the earth, and there was not a man to till the ground.But there went up a mist from the earth, and watered the whole face of the ground.And the Lord God formed man of the dust of the ground, and breathed into his nostrils the breath of life; and man became a living soul.And the Lord God planted a garden eastward in Eden; and there he put the man whom he had formed.And out of the ground made the Lord God to grow every tree that is pleasant to the sight, and good for food; the tree of life also in the midst of the garden, and the tree of knowledge of good and evil.

 

We believe in Intelligent Design. We believe that our Heavenly Father created the world and everything in it in six literal days.

In those 6 days, God created everything that Man would need to survive: food, medicine, shelter, water, and He created them in a way that we would receive optimal benefits.

Why We Cook From Scratch {Most of the Time}- SouthernGalsCook.com

After the 1950s, we have seen an unnatural alteration in our food culture. Consumers wanted food to be easier, faster, cheaper, and more of it– so, the food industry ramped up their scientific approach for production to keep up with the demand.

Food has been broken down, dehydrated and ground up, fillers added to make it go farther, not-your-grandmas-preservatives were added to make it last longer, colors were added to make it prettier, pesticides are sprayed on it so corporations would have bigger harvests so they would make more money…more, more, more, MORE… Should I even start on what’s happened with our meat and dairy?! …UGH!

Now look at us. We are a generation of disease ridden, obese, malnourished people. {Myself included– but I’m working on that}

Coincidence? I think not.

Over the last few years, my idea of food has evolved. I see the need for Back-to-Basics-Living and am slowly working my household over to that. Not ‘hardcore’ back-to-basics. I’m not a purist’s purist, but I do try to limit the amount of processed foods that come into my home.

Why We Cook From Scratch {Most of the Time}- SouthernGalsCook.com

The Wheetshire Garden 2013

The first steps that I have taken are to cook from scratch and grow some of my family’s food {check out my 2014 garden here}.

Cooking from scratch it isn’t really a huge change, it just requires more meal prep and planning.

Now, before you start thinking that I am one of these haughty, granola crunching {mmm..granola}, tree hugging {not that there’s anything wrong with that}, out-of-touch-with-the-real-world people, I want you to know that I DO live in the real world and I know that sometimes the budget doesn’t allow for gray sea salt, gluten-free this, free range that, organic everything… and blah, blah, blah. I don’t get them all time. I can’t. That’s why I say ‘when possible’. Cut yourself {and me} some slack. We do the best we can, when we can. Most of the time, the best I can do is buy whole foods and staple items for “from scratch” cooking. I can’t always get organic, either. It’s Oh. Kay. I don’t always have time to make my own cream ‘o soup, so I get it from the store.

Why We Cook From Scratch {Most of the Time}- SouthernGalsCook.com

Wheetshire Tomatoes 2013

Did I mention that I am also a working mom? Yeah. I have a work schedule and a $50 to $60 a week grocery budget. How’s that for “in touch”? ;) Cooking from scratch is possible in a working mom’s schedule– we just have to plan a little better.

For funzies, let’s look and compare sandwich bread– Factory made vs. Homemade.

Homemade bread has: flour, yeast, honey, water, extra virgin olive oil and salt. That’s a total of 6 ingredients.  

Why We Cook From Scratch {Most of the Time}- SouthernGalsCook.com

Homemade Sandwich Bread


Sunbeam Bread Ingredients:

Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Water, Wheat Gluten, Cellulose, High Fructose Corn Syrup, Yeast. Contains 2% Or Less of Each of The Following: Whole WheatFlour, Salt, Wheat Bran, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate), Dough Conditioners (May Contain One Or More of The Following: Mono- & Diglycerides, Ethoxylated Mono- & Diglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, Azodicarbonamide, Enzymes), Corn Starch, Calcium Propionate (Preservative), Distilled Vinegar, Caramel Color, Soy Lecithin, Soy Flour. Contains Wheat and Soy.

**Um, dough conditioners? Caramel color? What the what?!

 

Now, let’s get real. Right now, there is a half eaten loaf of store-bought bread in my pantry. There is also a mostly eaten loaf of homemade sourdough bread on my counter.

I have homegrown organic vegetables in my freezer, as well as non-organic, non-free range chicken.

I have a box of raisin bran next to a jar of homemade granola.

You see where I am going with this? This is a gradual, do-the-best-you-can-with-what-you’ve-got process.

If we want to live a more natural, wholesome lifestyle, let’s take it one step at a time. Do the best you can with what you’ve got. Some improvement is better than none. I’ve heard this called “imperfect progress” and I feel good about it.

 

Roots- A Brief History Lesson on Southern Cuisine

I’m kind of a nerd. I start thinking about things and wonder how they started, where they came from, who made it, why, why is it called what it is– and then I study. Not because I have a project due or a deadline, but because I’m a curious person that likes to learn.

A couple of years ago someone asked me what my favorite kind of food was. I jokingly responded, “The kind you eat.” The thing is, I’m not a picky eater by any stretch of the imagination. I’m very adventurous when it comes to trying new foods. After I giggled at my smart aleck remark, I answered seriously with, “home-style southern food”. If you put a five-star restaurant plate with something exotic and beautiful next to a plate with collard greens ‘n ham hocks, fried fat back, corn bread, and black-eyed peas, then told me to pick a plate–I’d go for the latter.

Sweet Tea- SouthernGalsCook.com

Click for recipe

I got to wondering about why Southern cooking is different from other places in the country and where our southern food traditions come from. So, being the nerd I am, I got to reading up on a little Southern Cuisine history.

As I figured, influences stemmed from the multicultural population, crops, livestock, wild game, and necessity. After all, necessity is the mother of invention. Is it not?

The influential multicultural groups included African, English, Scottish, Irish, and Native American, just to name a few.  Not only did their style of cooking form our roots of southern cuisine, but also the ingredients that they brought with them from their native homes largely affected the culinary style we know today. The BIGGEST influences of Southern food, in my opinion, were the Africans. I’ll get more into this in a minute.

Because the growing season weather is hot and humid, and because most of the dirt in the south is clay, some crops thrived in the south while others had to be imported from surrounding regions.

Southern Cornbread

Click for the recipe

Now, the part that I found to be the most interesting was the huge influences that the slaves had on the foods that I love so much. One of the things that I read told how the slave owners would give the slaves the parts of the butchered pigs that they found inedible, such as pig ears, pig’s feet, ham hocks, etc. The Africans would use those piggie parts to season their cooking. That is why, still to this day, we cook down a mess of greens with a pork product. They also breaded some vegetables and fish in cornmeal, such as squash, okra, and catfish, then deep-fried them in pork grease. {Yum!} They introduced okra, black-eyed peas, and many other things to the Southern table.

Roots- A Brief History Lesson on Southern Cuisine

Greens- A Southern Staple

Barbecue is a Southern tradition that can be traced to our Native American ancestors. Barbecue varies in every region and every region “has the best and only way to eat bbq!” HAHA! I’m not kidding! People get crazy competitive {and snobby!} with it! Everything from the wood used to smoke it, the sauce to baste it, the rub to massage it, and the way to cut it is up for debate! Don’t even get me started on the different sauces!

Our love of pies and cobblers go back to our European ancestors that showed us amazing things that can be done with flour, butter, sugar, eggs, fruit, and imported vanilla and cocoa.

Peach Cobbler- SouthernGalsCook.com

Click for the recipe

I enjoy knowing my Southern heritage. I like knowing why we do the things we do. I love being Southern. I’ve enjoyed sharing with you. And, as the southern comedienne, Minnie Pearl, would say “I’m just so proud to be here”.

DRUM ROLL PLEASE………… AND THE WINNER OF THE KENTUCKY DERBY HAT CONTEST IS ………………..

2 Corinthians 9:15 Thanks be unto God for his unspeakable gift. 

2 Corinthians 1:11 Ye also helping together by prayer for us, that for the gift bestowed upon us by the means of many persons thanks may be given by many on our behalf.

WE HAVE A WINNER, WINNER, CHICKEN DINNER!!

CONGRATULATIONS CHERYL CASTEEL YOU ARE OUR WINNER!  You will receive a 1-years subscription to TASTE OF HOME magazine

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Thanks to Cheryl and all those who subscribe to our blog, like us on Facebook, follows us on Twitter and pins us on Pinterest, we are forever grateful.  Without our peeps we could not do this!

Cheryl, please e-mail your address to southerngalscook@yahoo.com to receive your subscription.  Don’t worry, we will NOT share your information with anyone else.

This was fun!!!!!  Can’t wait to do it again, and we will.

SGC

Southern Sausage Gravy

“Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men.” Matthew 5:13

I’ve noticed that foods that I consider “comfort foods” are those that take me back to my childhood. My Mom’s pineapple upside-down cake, my Pop’s manicotti, and my Grandmother Bryson’s sausage gravy and biscuits.

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Taking a bite of this gravy is like stepping into a time machine, dialing the time of arrival to 1983 when I was 3 years old, and stepping into her kitchen. I remember standing on a stool next to her while she let me pat out the biscuits and put them in her baking pan.

Even though I was a pretty good cook when I got married, I did my best to recreate the foods that my loved ones served, to my new husband.

Gravy was one thing that I had to attempt several times before I got the consistency just right. There were times that I served my husband gravy so thick and pasty we could have spackled dry wall with it. There were other times that the gravy looked more like a creamy soup. But now, lucky for him, I’ve got it just right.

To make this Southern Sausage Gravy, you will need:

1 lb bulk sausage

3 1/2 tbsp all-purpose flour

2 1/2 cups whole milk {I’ve used 2% and it’s fine, I just prefer whole milk}

1/2 tsp salt

1 tsp black pepper

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Step 1: Heat your skillet over medium high heat. Crumble your sausage into your skillet and cook to a golden brown. DO NOT DRAIN YOUR GREASE! This is the fat you need to make this dish.

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Step 2: Thoroughly incorporate your flour, salt and pepper. Stir and cook for about a minute being sure scrap the bottom of your skillet. The flour can stick and burn if you aren’t careful. {I find using a whisk and a cast iron skillet are the best tools for this job.}

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Step 3: Vigorously stirring with your whisk, pour in your milk. Stirring continually will work out any lumps giving you a smooth, creamy texture. Continue to stir and cook for a couple of minutes or until your gravy is the perfect, velvety consistency.

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Step 5: Serve over Dana’s amazing biscuits to some of your favorite people.

Enjoy!

SGravy8SGC

 

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