We're making peppermint mice for the Gabriel Project booth at the Santa's Arts and Crafts Show in December.  Unfortunately, I don't know how to add pictures to my blog.  But, I think with a little imagination, anyone reading this post could figure it out. 

First, you'll need some supplies:

green felt

red felt

small red pom poms

small craft eyes

black thread

candy canes

a pen

scissors

hot glue and a glue gun (or cool if you have small children helping)

Next, make yourself a tear drop shaped pattern, um, about 4" from curve to point.  Then, make another pattern that looks like a rounded bow tie.  Rats!  I wish I could show you a picture.  Hint:  You will be making two small slits about an inch and a half from the point of the "teardrop" to insert this "bow tie."  The tear drop is that mouse's body, the point being the nose.  The bow tie will become the mouse's ears. 

Trace the tear drop onto the green felt and the bow tie onto the red felt.  Cut your shapes out.  Make two vertical slits where you'd like to place the ears.  You'll make an horizontal slit for insert the tail (the candy cane) as well.  The cane needs to be inserted from underneath and the curve of the cane will "stand up" in order for the tail to be noticed. 

Cut some pieces of black thread (I use three pieces per mouse) and lay them across the nose.  Glue a red pom pom on top of the thread to secure the nose and whiskers. 

These make wonderful party favors or stocking stuffers.  If you make a tight enough slit for the candy cane, they'd make cute tree ornaments, too.

Last evening began the celebration of Yom Kippur.....I like to think of it as the Day of AtOneMent.  Yes, it is usually written atonement.  But, since Jesus has redeemed us, we can be AT ONE with God!  That's the best reason to celebrate!

Here are some favorite Bible verses to read at this time of year:

"'Come now, and let us reason together,'  Says the LORD, 'Though your sins are as scarlet, They will be as white as snow; Though they are red like crimson, They will be like wool.'

'If you consent and obey, you will eat the best of the land; But if you refuse and rebel, you will be devoured by the sword.'

Truly, the mouth of the LORD has spoken."

-Isaiah 1:18-20

"For the Law, since it has only a shadow of the good things to come and not the very form of things, can never by the same sacrifices year by year, which they offer continually, make perfect those who draw near.  Otherwise, would they not have ceased to be offered, because the worshipers, having once been cleansed, would not longer have had consciousness of sins?  But in those sacrifices there is a reminder of sins year by year.  For it is impossible for the blood of bulls and goats to take away sins....but He, having offered one sacrifice for sins for all time, SAT DOWN AT THE RIGHT HAND OF GOD, waiting from that time onward UNTIL HIS ENEMIES BE MADE A FOOTSTOOL FOR HIS FEET.  For by one offering He has perfected for all time those who are sanctified.  And the Holy Spirit also bears witness to us; for after saying, 'THIS IS THE COVENANT THAT I WILL MAKE WITH THEM AFTER THOSE DAYS, SAYS THE LORD:   I WILL PUT MY LAWS UPON THEIR HEART, AND UPON THEIR MIND I WILL WRITE THEM.'  He then says, 'AND THEIR SINS AND THEIR LAWLESS DEEDS I WILL REMEMBER NO MORE,'  Now where there is forgiveness of these things, there is no longer any offering for sin."

-Hebrews 10:1-4, 12-18

"But when Christ appeared as a high priest of the good things to come, He entered through the greater and more perfect tabernacle, not made with hands, that is to say, not of this creation...For Christ did not enter a holy place made with hands, a mere copy of the true one, but into heaven itself, now to appear in the presence of God for us; nor was it that He should offer Himself often, as the high priest enters the holy place year by year with blood not his own.  Otherwise, He would have neede to suffer often since the foundation of the world; but now once at the consummation of the ages He has been manifested to put away sin by the sacrifice of Himself.  And inasmuch as it is appointed for men to die once and after this comes judgement, so Christ also, having been offered once to bear the sins of many, shall appear a second time for salvation without reference to sin, to those who eagerly await Him."

-Hebrews 9:11, 24-28

"'For God so loved the world, that He gave His only begotten Son, that whoever believes in Him should not perish, but have eternal life.'"

-John 3:16

"THEREFORE having been justified by faith, we have peace with God through our Lord Jesus Christ, through whom also we have obtained our introduction by faith into this grace in which we stand; and we exult in hope of the glory of God."

-Romans 5:1-2

Yes!  I made the Apple-Honey Challah that I posted about a few weeks ago.  It was wonderful.  I even made the absolute best ever french toast this morning with the left overs.  My family said I have to make it every year (and more often if I love them), heh. 

I got the recipe out of Martha Stewart's "Living" magazine.  Since I tweaked it into french toast, I'm calling it MY recipe now. 

Apple-Honey Challah French Toast

1 stick unsalted butter, plus more for bowl, pan, and plastic

3 1/2 cups unbleached bread flour, plus more for surface

3/4 cup warm water

2/3 cup honey

2 large eggs plus 3 egg yolks

2 tsp. active dry yeast (one envelope)

2 tsp. coarse salt (I used kosher salt)

1 1/2 Granny Smith apples, peeled and cut into 1/4 in. thick slices (about 1 3/4 cups)

What I did to make this for breakfast today:

On Friday, late morning, I ran to the store for the kosher coarse salt.  I hadn't realized that I was out, but it meant fresh GS apples, too!  Whew.  The others were a little droopy. 

Got home and reread the recipe.  YIKES!  Martha!  This recipe requires the bread to rise THREE times!  I hadn't planned for that even though I'd read it a few weeks ago.  I needed to be 45 miles away by 4:15 p.m. to drop off an invoice and pick up a check.  So, this was a little stressful.  But, I was determined to have a happy new year by celebrating Rosh Hashanah.  So, this just had to be baked! 

I melted 4 Tbs. of the butter in my smallest saucepan over medium-low heat and let it cool.  While it was melting, I got out all of my measuring utensils and a couple of bowls.  I measured out the dry ingredients into various bowls so I could make sure I had everything ready at the right times.  I don't normally do this, but when I'm following a Martha recipe, I usually go all out.  Heh.

When the butter was ready, I put 2 Tbs. of it into my medium sized glass mixing bowl.  I added the flour, water, 1/3 cup of the honey (which I had to heat up in the microwave as it was a bit crystalized,) the eggs and yolks, yeast, and salt to the bowl and mixed it until a dough formed.  Then, I turned it out onto my counter top.  It was floured before the blob of dough plopped onto it and made a big puff of flour go into the air.

After I needed it about 10 minutes, it became very smooth.  I buttered the largest sized bowl and put the dough into it.  I brushed a tablespoon of the butter on the top and covered it with plastic.  I put it by my kitchen window for an hour and a half to let it rise.  It was about double in size, but not quite.  It smelled SO GOOD already!  While I was waiting for this to happen, I made sure to clean everything up so I could use the counter top again and I cleaned the kitchen cabinets.  Even though I used the oven timer for the whole recipe, I was a bit nervous about leaving the dough unattended.  I guess because I was in such a time crunch the whole day. 

Next, I refloured the countertop and plopped the dough out again.  I patted it into a rectangle about 8 1/2 x 14 in.  I had peeled, cored, and chopped the apple during the rising time.  Now it was time to spread the pieces on top of this rectangle I'd made.  Then, I kneaded them in and put the dough back into the bowl.  I used the last little bit of melted butter to brush on the top and covered it with the plastic.

This time it had to rise again by the warm window until it was almost double.  That took another hour.  I'm glad I used the timer, or I'd have been sidetracked, I'm sure. 

I followed the directions to preheat the oven after the hour timer went off.  But, next time, I'll wait 'til later to do this because it was just wasted energy.  My oven preheats quickly and it didn't need to be ready until right before the hour was up.  The scary thing is that you bake this bread with the rack in the lowest position.  EEK!    But, don't worry, it does turn out fine.

I had a 9 in. round cake pan ready and buttered when it was time to turn the dough out again.  I rolled the dough into a rope (about 24 in.) on the floured counter top.  I tried coiling it into a circle, but it seemed "too big" to me and I stretched it out a bit more and recoiled it.  Next time, I'll coil it too big anyway and not change it.  Part of the beauty of this bread is the fact that it is supposed to puff up and look like a crown.  I think my stretching it made it come out a little "shorter" than it would have the first coil.

I put the coiled circle of dough into the pan and covered it with buttered plastic this time before putting it by the window to rise for another 45 minutes.  It was almost double in size again. 

Just before the timer went off, I heated the remaining 4 Tbs. of butter and 1/3 cup of honey in my little saucepan until the butter melted.  I brushed the dough with half the honey-butter and baked it for 35 minutes.  It came out a little more golden than the picture in the magazine, but it was firm and beautiful!

When I took the challah out of the oven, I brushed it with the rest of the honey-butter and let it cool in the pan on a wire rack for 30 minutes.  Yes, I had the timer on for this, too.  I had to be able to "plate" it and head to town as soon as the timer went off.  The recipe said to "turn out loaf from pan, and let cool."  I basically did this, but not on a wire rack.  I put it on a pretty plate with flowers painted around the edges and we scooted to town ON TIME!  Hallelujah!

So, we enjoyed a few pieces of challah while we watched the CBN Rosh Hashanah celebration on the web at my parents' house.  Then, I brought the rest of the loaf home.  Hubby and Scooter each tried it when they got home yesterday from an out of town trip. 

Now, for the french toast part.  I sliced up the rest of the loaf this morning.  Cracked a few eggs in a bowl.  Added a little milk.  Dipped the slices into the mixture and toasted them in a hot pan.  Plated the toast and added powdered sugar and/or syrup depending on individual taste preferences.  It was enjoyed by all! 

I may use my brother and sister-in-law's Christmas recipe for the french toast next time.  They use day old french bread and dip it in eggnog.  I think this apple-honey challah will taste even better made that way.

YUMMY NEW YEAR!

I just received the newest issue of "Living" in the mail.  It includes a recipe for Apple-Honey Challah which makes one 9-inch round loaf.  I can't wait to make it for Rosh Hashanah!  Oh, YUM! 

The recipe calles for butter, bread flour, warm water, honey, eggs and yolks, active dry yeast, coarse salt, and tart green apples (I'll use Granny Smith, I'm sure.)  It will need to rise a couple of times, so I'll have to plan for this!!!

The picture is just gorgeous!  I can't wait to share it with my family!

"For the LORD will pass through to smite the Egyptians; and when He sees the blood on the lintel and on the two doorposts, the LORD will pass over the door and will not allow the destroyer to come in to your houses to smite you. 

And you shall observe this event as an ordinance for you and your children forever.  And it will come about when you enter the land which the LORD will give you, as He has promised, that you shall observe this rite.

And it will come about when your children will say to you, 'What does this rite mean to you?' that you shall say, 'It is a Passover sacrifice to the LORD who passed over the houses of the sons of Israel in Egypt when He smote the Egyptians, but spared our homes.'  And the people bowed low and worshiped. 

Then the sons of Israel went and did so; just as teh LORD had commanded Moses and Aaron, so they did."

Exodus 12:23-28

Today we are relaxing!  Howdy had an excellent reading lesson!  It was awesome!  Sis is working on a math lesson.  Posie is playing and laughing, and dancing.  Daddy has Scooter and Bubba with him on a big boys' trip.  So, we'll celebrate Passover quietly at home without them.  We're going to watch The Prince of Egypt this evening after supper.  We won't be eating lamb.

"The next day he saw Jesus coming to him, and said, 'Behold, the Lamb of God who takes away the sin of the world!"  John 1:29

We have a different perspective on the sacrifice of Passover.  We remember being slaves to sin and that the LORD will see His blood on the doorposts of our hearts and Passover us! 

A wonderful cd for Passover music is Nashville The Prince of Egypt!  My favorite song on the cd is "Slavery, Deliverance and Faith," sung by Clint Black.  I found it at our local library last week and we've enjoyed it ever since! 

It's February and we're getting ready for Thanksgiving already!  The turkey chicks will be here in a couple of weeks.  I can smell one baking in the oven already.  The dressing will be moist with apples, onions, and celery.  The gravy will be giblet-FREE!  The fresh veggies from the garden will be steamed and colorful.  And, there will be homemade cranberry sauce on the side.  I made it this morning!

Cranberry Sauce-

1 qt. cranberries, washed and picked over (I used a 16 oz. bag that was in the freezer.  I let it thaw out over night in the fridge.)

1 c. water

2 c. sugar (I used a bit less.)

I put the cranberries in a pot.  Added the water.  Cooked them until tender.  The original recipe suggested pressing the juice out and discarding the rest of the fruit.  I just mashed 'em up in the pot for a more "organic" feel.  The sugar was added and then I boiled it for a few more minutes.  I filled two pint jars and put them in an open water bath for about 15 minutes.  They both sealed!

The color is beautiful!  I can't wait for Thanksgiving!

I love this recipe!  I found it in A Family Guide to the Biblical Holiday with Activities for All Ages by Robin Sampson & Linda Pierce.

Challah "IN A BAG"

2 1/2 cups whole wheat flour

3 cups unbleached or all-purpose flour

2 pkg. of Rapid Rise yeast or 1 1/2 tbsp. instant-active bulk yeast

1 1/2 tsp. salt

Put half of the flour, all the yeast and salt in a gallon size zipper-lock bag or a large sturdy plastic bag (younger child may need another person to hold it tightly).  Force all the air out of the bag, close and work the bag with your fingers to mix the ingredients together.

ADD: 

1 2/3 cups very warm water (120 degrees F.  Use candy thermometer to make sure it isn't too hot.  If it is too hot the bread won't rise; if too cool, it will take longer to rise).

1/4 cup oil or softened margarine

1/4 cup honey

Carefully squeeze out air, seal bag and work bag with fingers until well mixed.

ADD:

Add the other half of your flour.  You will mix well, then watch to see if you need any extra flour.  If you do, only add 1/4 cup at a time.  The dough should feel like new "play-dough," and will pull away from teh sides of the bag and stick to itself.  If you add too much flour the dough will be too hard, like clay, and will not rise as well.  Work the bag, mixing well.

Rest the dough (and you) for ten minutes.  Spray or lightly oil cookie sheet.

TURN OUT:

Turn out dough onto light floured surface (about one cup of either flour).  Sprinkle some flour on top and knead several minutes until smooth and elastic.  'Knead' means pushing the dough forward with the 'heel' of the palm of your hand, then using your fingers to pull it back over itself.  Repeat, turning dough as needed.

BREAK OFF:

Break off about one third dough.  This will be for your top braid.  Separate it into 3 equal parts and roll between your hands to shape into 8" or 9" long ropes.  Braid the ropes.  Now take the big portion of dough and divide it into 3 parts.  Shape these into 14" to 15" ropes and braid.  Place the larger braid on cookie sheet first and put the smaller one lengthwise on top.

LET RISE: 

Let rise until double in size.  This will take 45 minutes to 1 hour away from a draft.

PREHEAT:  Preheat your oven to 325 degrees.  This takes 7 to 8 minutes.  If you don't, the bread will get too brown on the bottom before it's done on top.

FOR ADDED SHINE:

For added shine and color, you can beat one egg white and use a basting brush to gently 'paint' your challah braids on the top and sides.

BAKE: 

Bake on the middle rack for 45 to 55 minutes until nicely brown (ovens vary).  This loaf is equal to two medium loaves.  It weighs about 2 1/4 pounds.  If your family is small, you may want to halve the recipe.

I can't wait to try this recipe this weekend!