Maple Pecan Ice Cream

To every thing there is a season, and a time to every purpose under the heaven (Ecclesiastes 3:1 KJV).

With July coming to a close, I’m trying to make every minute count! Seasons change. That’s an undeniable fact.

Children growing up is another fact. My kids are twenty-three and eighteen. These are precious days to me. And when they decide it’s time to leave and make their own way—maybe miles away—it will still be a precious time, but not like now.

So I cherish this season. And in the midst of all the changes, I hold to the Creator of all seasons. For no matter what the season holds, there is a purpose only He knows. And so, I will trust Him and show my love to all those in my care while I have the chance.

For who knows what tomorrow will bring?

 Today, I’m sharing my favorite. I warn you, this stuff is addictive. Again, this is half a canister. If it were doubled, I would eat it. 🙂 Not good for Gail!

ice-cream-2334323_1280Johnson’s Maple Pecan Ice Cream

2-14 ounces condensed milk

4 ½ cups whole milk

1 can evaporated milk

½ teaspoon Maple flavoring

1 cup pecans, chopped and roasted (place under broiler)

 

Directions

Mix condensed milk, cream, milk, and maple flavoring in the canister. Stir well. Add pecans. Place canister into the ice cream churn. Lock into place. Turn on the machine. If you wait, the ice and the salt can freeze the canister in place and it won’t turn. If this happens, you have to work until you get it to turn or start over. Bummer! So, turn on the machine and begin to layer ice and salt—1 part salt to 8 parts ice according to the salt box.

Layering is an art you learn as you go along. I like to add thin layers of ice with more salt. That way, the ice cream can be eaten when the churn stops.

If you like hard ice cream, drain the salt and ice when the churn stops, repack and allow to harden 1 hour, or pour ice cream in a freezer container and freeze.

This recipe makes half a canister because we like it fresh, not frozen. So we make enough for one afternoon and eat it all day long! If I were making a full canister, I would just double everything.

 

 

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God Is The Strength Of My Heart

Psalms 73:26 My flesh and my heart faileth: but God is the strength of my heart, and my portion for ever. KJV

My flesh and my heart may fail, but God is the strength of my heart and my portion forever. NIV

 

Someone is Praying

Someone is Praying

We don’t realize the extent of God’s blessings in our lives until something happens. It’s during those times, we catch a glimpse of the incredible power of our Creator.

I wish to share a friend’s testimony with you.

Recently, this precious man found he needed surgery for stents. Family and friends gathered and prayed for him asking for God’s covering. Later that week during morning devotion, I stumbled across the above verse and sent it to offer comfort in his hour of need.

During the surgery, they failed to place the stents due to a 100% blockage in the main coronary artery called the widowmaker. The surgeon informed the family it was a miracle he’d not had a massive heart attack.

 

God is the strength of my heart and my portion. How excellent is His name in all the earth! I will say of the Lord, He is my refuge and my fortress. In Him will I trust.

 

He is now preparing for open heart surgery on the 24th of this month.

Would you, dear friend join me in prayer for peace to surround my friend and his family during this time of need?

Thank you.

Gail

Guarding Our Hearts

Proverbs 4:23 commands us to guard our hearts for every thought, word, or deed flows from it. Actions must be taken to protect it from invasion.

Every year I plant a garden. It isn’t a lovely garden with a white picket fence, ivy trellis, and flowers adorning the beds. No. In fact, the beauty of my garden is in the eye of the beholder. If you were to see it, you would probably ask yourself why I even bother.

My garden is enclosed with cow/horse panel on three sides with the back of the barn completing the fourth. Added to the bottom is a piece of running board or catwalk. Along the north side is an electric fence. And even though, I have added a layer of protection every year, something always seems to find it’s way inside.

This year, we spent several days trying to figure out why the tops of my bell peppers were disappearing. We checked the fence. Too small for a deer to stick its head through. We checked for holes next to the fence. No sign of turtles. Then we placed boards in front of the gate. The next morning I found another scalped bell pepper. With pregnant clouds above, I had no other choice but to wait it out.

Baby BunniesOne week later, I decided to weed the tomato bed. During the process, my seventeen-year-old daughter found tufts of hair next to one of the plants. Baby rabbits! With umpteen dozen wooded acres, why in the world did the female rabbit have to pick my 48 x 48 fortress. I began trying to figure out how the mother was able to get inside while my daughter was oohing and aahing over the cute little ears!

“Oh, they’re so cute,” she said. “Look at those fuzzy ears!”

I watched her for a moment and knew I couldn’t get rid of them, yet. I told her to stop hoeing and we would watch them for a little while. Then, I began searching for the break in my wall. Finally, I found a little tunnel under the wall of a stall. The fuzzy miner had been busy.

On the way to the house, I informed my daughter the rabbits had to go. Her disappointment was obvious. “But they’re so cute.”

“Well, cute or not, they’ll destroy everything out there. Make a choice.”

With hand over heart, she replied. “But, Mama. My heart is torn.”

I reminded her that small things can be cute, but they can grow up to be quite ugly and destructive. She agreed. She searched for information on what to do and found they were older than they first appeared. According to the experts, the babies would soon leave the nest. A week later, they moved out and we covered the hole.

My garden may not be pretty to some, but it supplies me with a veritable summer buffet. From it, I pick tomatoes, zucchini, yellow squash, peas, cucumbers, strawberries, bell peppers, and cantaloupe.

Next year, I plan to add a moat.