Red Neck Pie

Dawn Breaking Over the Bay at Sea Glass Cottage
Dawn Breaking Over the Bay at Sea Glass Cottage

The sunrises here lately have been particularly stunning. The image is one my DH took yesterday morning. It’s always amazing to me what God has wrought. Nothing can be more beautiful than the world He created.

I’ve called this post ‘Redneck Pie’ because that is the pie I made for my elderly mom to take to her weekly pot luck/ bingo game this week. I love baking pies. They’re so simple and homey. So every week I make one for Mom.  She says this particular pie was very well-received. So I thought I’d share the easy recipe.

Red Neck Pie

3/4 of a cup each corn syrup & sugar

3 eggs

1 cup rolled oats

1/4 cup butter melted

2 tsp vanilla extract

1 unbaked pie shell

Whipped topping, vanilla, & powered sugar

Mix first 5 ingredients together and put in pie shell. Bake at 350 for 60 minutes or until a knife blade comes out clean. Cool. Mix the whipped topping with about a tsp of vanilla and about 1/2 cup of powdered sugar. Spread on top of baked pie. I took a baggie, filled it with the topping mixture, snipped one corner and piped little rosettes all over the top. It was very cute when I got finished :).

Hope you try this easy recipe and enjoy it. Mom said she didn’t have even a morsel left to bring home after the pot luck- so it must be pretty yummy!

LNF, Grace

Fall Arrives at Sea Glass Cottage

My Cotton Boll Wreath

My Cotton Boll Wreath

Fall has certainly arrived this week here on the bay. The temperatures are considerably cooler. And the breeze off the water has kept my glass wind chime making tinkling music on the porch. It’s been glorious!

I can’t tell you how wonderful my daily morning devotions have been lately. I’ve done them sipping hot spiced tea, watching the sea birds, while sitting on my porch rocker. I typically journal, do my Bible study, and write in my Thankful Book early every morning out on the deck. I must say this week the weather has been perfect for such pastimes.

As I normally do, I’ve switched my Bible study from the New Testament to the Old Testament for the cold months of the year. Right now I’m going through Proverbs backwards. I do that sometimes. I’ll begin a study at the end of a chapter instead of the beginning. Just a quirk of mine, I guess.

Our daily two mile walk was especially nice today. Their were thirty little sail boats out on the bay. Maybe it was a weekend sailing school. They were very charming to see as Hubs and I began our walk. And somebody was burning wood outside. So the combination of salt air and wood smoke was so evocative of Fall.

After I finished writing this morning, I began sewing. I’d cut out three rag quilts recently. They needed running up. Isn’t there something homey and serene about sewing in the Autumn?

I have my potato sourdough bubbling in its jar on a kitchen counter. Tonight is start the bread night. I’ll form it into loaves this evening and let it rise overnight in the microwave. I’ll bake it off early in the morning before I get started on my Lord’s Day activities. Fresh, hot bread for breakfast- yum!

One of the fun crafty things I’ve done this season is making a cotton boll Fall wreath for the front door. I grew up in Southwest Ga.,where cotton farmers and their crops play a huge part in the local economy. Making a cotton boll wreath was very nostalgic for me. If you like a rustic quirky look, I highly recommend you give it a try. It’s very easy- I didn’t even need to use my hot glue gun on the bolls because they came with nice sturdy stems that I was able to weave into the grape vine wreath form.

Of course, I’ve been very busy in my office writing. Thankfully, I’m mostly within my publishing deadlines. The Last Broken Promise is inching down the pipeline. It will be published in November- I don’t have a firm date as of yet. Beyond Blessed will be out for Christmas. Hope’s Reward – the next ChristKeeper novel will be available this Winter.

As always, I’m thankful for all the folks who read my books. It’s such a blessing to share the fiction that God puts on my heart. Every day I pray something in my writing will help, comfort, or lead someone closer to the Lord. There’s nothing like telling a heartwarming story with Christ as its foundation. Adding a wholesome love story into the mix, just makes it more fun!

I pray you and yours are blessed, safe, and healthy this season! Love Never Fails- Grace

Review of One Nation Under Gods

One Nation Under gods

One Nation Under gods

Recently  ONUG received a wonderful review from a man who makes it his avocation to review Christian books in this particular genre. I’m so glad he enjoyed the book. And I’m honored that he would feature the review of it on his website. Most of all, I’m thrilled ONUG not only proved entertaining for him, but spoke to him on a spiritual level. It is always my aim to glorify God with my writing. So it is especially nice to have ONUG reviewed by someone who is both articulate and firmly rooted in a Christian worldview. Go here to read the complete review: ONUG Review   Thanks Christian Fiction Review Guru! Love Never Fails, Grace

Beyond Blessed Releasing Soon!

New Book Coming Soon!

New Book Coming Soon!

I’ve got a book of 100 tips on frugality, simplicity, & spirituality coming out soon. The title of this practical little volume is Beyond Blessed. The featured image for this post is the cover for that book. And since it’s all about frugal homemaking, finding your passion, and drawing closer to the Lord and your family, I thought I’d post an old hand-me-down recipe from my grandmother here today.

This pound cake is made in a loaf pan. It’s the perfect size for gifting. I’ve got one in my oven right now that I’m baking to take to my elderly mother tomorrow. She loves pound cake! I do too, especially sliced and toasted for breakfast 🙂 . Hope you enjoy this simple, old timey recipe.

Ma’s Pound Cake

Ingredients:

1/4 cup each butter or margarine & shortening

1 1/2 cup sugar

3 eggs

1 1/2 cup flour

1/4 tsp salt

1/2 cup milk

1/2 tsp each vanilla, butter, coconut & lemon extract

1/4 tsp nutmeg

Cream the first three ingredients. Add eggs one at a time, beat well after each. Combine salt with flour. Add flour and milk alternately. Add flavorings. Pour batter into a greased and floured loaf pan. Bake at 325 for 45-60 minutes. Test it with a toothpick. Let cake cool in pan for ten minutes. Go around edges with knife. Turn onto cake plate.

LNF, Grace

Field Trip for The Last Broken Promise

I can’t tell you how much fun the field trip for TLBP was for me! It was way too hot to be out tramping through the woods in late July. But my wonderful husband was my path-breaker and photographer. I spent a lot of time just soaking up the ambiance of the place. I like to add physical details into my stories. Like how the deep woods smelled. How the rough bark logs of the buildings felt. How the ground sloped. And having a historical society rebuild the actual fort accurately was amazing! I got to go into the little cabins and imagine living there two hundred years ago.

The novel will be released in the fall. Hope you enjoy it! Here’s a recipe from that time period that my great-grandma Clora used to make. She called them Tea Cakes. But nowadays, we’d call them a type of sugar cookie. Hope you try them out.

Granny’s Tea Cakes

Ingredients

  • 1 cup (2 sticks) of butter, softened at room temperature
  • 1-1/2 cups of granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon of vanilla
  • 4 cups of all-purpose flour
  • Pinch of grated nutmeg
  • 1 heaping teaspoon of baking soda
  • Pinch of salt
  • Additional granulated sugar, for garnish

Instructions

Preheat oven to 350 degrees F. Cream the butter and sugar until fluffy, add the eggs, one at a time; add vanilla. Whisk together the flour, nutmeg, baking soda and salt and add to the butter and sugar mixture 1/2 cup at a time, until each addition is fully incorporated. Turn dough out onto a lightly floured surface and gently press into a ball. At this point you can chill the dough to make it more easy to work with. But Granny didn’t have that luxury, she just went to the next step.

Sprinkle top lightly with additional flour. Roll dough to somewhere between 1/4 to 1/2 inch thick, rotating and turning dough and using additional flour as needed until dough is no longer sticky. Cut out rounds using a floured, 2-inch cutter. Transfer the cookie rounds to greased cookie sheets, spaced 1-1/2 inches apart; cookies will spread some as they bake. Gently gather scraps together and re-roll for additional cookies.

If you don’t want to go to the trouble of cutting them out, you can just roll a tablespoon of dough into a little ball. That works too.

Bake one tray at a time at 350 degrees F on the middle rack of the oven, for about 10 to 12 minutes, or just until cookie begins to look dry on the surface, and very lightly tinged with color on the edges. Remove from oven, sprinkle immediately and generously with granulated sugar and let rest on sheet for about 3 minutes; then transfer to a rack to cool completely.

Sometimes Granny would add cinnamon or a tsp of grated citrus peel to the dough. This recipe is very easily changed to suit your family’s tastes.  These little tea cakes are nothing fancy, but were a tea time staple during the regency  era. LNF, Grace