National Buttermilk Biscuit Day!

May 14, 2020 6:14 PM 24

Today is National Buttermilk Biscuit Day! All that know me well, know I love to make and teach others how to make biscuits. I help with a mentoring-in-the-kitchen ministry at my church called “Tasting Grace.” Our purpose is to teach the joy of biblical hospitality, serving others in the love of Christ.

So today I am going to share my tried and true recipe here, with pictures. It’s an easy recipe with only three simple ingredients. The more you make them, your confidence will grow. That’s what my Granny always told me, and she taught me how many years ago.

Three Simple Ingredients:

2 1/2 cups of White Lily self-rising flour

1 cup of Whole Buttermilk

1 stick of Frozen Butter (I use salted)

Makes between 8-12 biscuits depending on the size of your biscuit cutter!

NOTE: You will need a little extra flour to keep your hands “dusted” during the folding process; and some extra butter to melt for the finished biscuits. About a half-stick will do!

Preheat your oven to 450 degrees and lightly grease (I use Crisco) a cast iron skillet. I love the Lodge 10.5″ griddle pictured here. I’ve seen them at Walmart and hardware stores too.

Measure the self-rising flour into a large bowl. I love to use clear glass bowls for all my baking prep.

Using the larger holes of a box grater, grate the stick of frozen butter and then pour into the bowl of flour. Work quickly now to mix the flour and butter together. I call it “pinching in” the butter for even distribution. You don’t want to handle it too much or cause the butter to melt.

Pour in the 1 cup of buttermilk and mix well. I use my hand, but you may use a spatula if you prefer.

Mix just until everything starts to “come together.” DO NOT OVERWORK THIS BEAUTIFUL DOUGH!

Now dust your hands with some of the extra flour and turn the sticky dough out onto a piece of parchment paper (or your counter if you don’t mind the mess)!

Pat the dough into a nice rectangle about the size of a piece of notebook paper, about 1/2″ thick. (Not shown in picture.)

Pay close attention to the next two steps – this is the FOLDING technique and creates the wonderful layers in your biscuits. First, fold the dough in thirds. See the picture? Fold the right side in and then the left. (Not shown in the picture – just fold the left side in! You’ve got this!)

Now take your folded dough rectangle and fold it again, this time in half!

After you’ve folded into thirds and then halves, smooth your dough into a beautiful nice rectangle about 1″ thick and the size of a piece of notebook paper.

But once again, don’t “handle” the dough too much!

Now take your biscuit cutter or a smooth glass, and dip it in some extra flour. Go STRAIGHT DOWN and UP. No twisting or turning. Just up and out.

Place the biscuits close together on your greased skillet.

Take your extra dough and shape it back into a rectangle again so you can cut out the rest of the biscuits.

Remember, don’t work the dough too much. You may have to just roll the last one out with your hands!

Put your skillet into the pre-heated hot oven and bake the biscuits 15-18 minutes, until lightly browned. Mine are perfect at about 17 minutes in my oven.

Remove the skillet from the oven and brush the tops with melted butter.

This recipe doubles easily, but I don’t do that unless I’m feeding a crowd! I hope you enjoy trying my recipe and will let me know if you make them.

Blessings on your beautiful buttermilk biscuit making.

Gran Jan

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May 14, 2020 6:14 PM 24

Retirement Year 1 – Done!

June 1, 2019 3:21 PM 3

June 1, 2019 – I am most grateful to say that today marks one full year of retirement for me. I honestly had no idea what retirement would “be” for me. I totally expected to walk out of my office last year on May 31, 2018, skip to my car, and never look back. Well…

Houston County Board of Education. I love this old building and spent 20 years working here!

That didn’t happen. I reflected often those first few months and discovered quickly that the “work me” had way more of a hold on me than even I realized! I loved my job responsibilities, and I cared about the people I worked with for so many years. It took me a few months to unwind, sort out my new season, and to finally give myself some grace. I took on too much in the early months because I mistakenly believed retired people had time to do everything! They don’t. They do have more time than working folks for sure…but they have the blessing of choosing the things that will occupy their time. I had to learn that and it just takes time to sort out!

So here I am today, reflecting on my first year of retirement. I’ve always been a “dates person.” Sometimes that’s good, sometimes it’s not! In this instance, it has been very good for my soul to look back and see all the ways God has blessed me this first year of retirement! He is so faithful.

The pictures below are highlights from each month, June 2018-May 2019. (I decided not to add all the pictures of my garden, the books I read, and the quilts I made…although those are a “few of my favorite things.“) These last few months I have looked at retirement through a different filter. After time in prayer, and conversations with my husband and friends, I have been reminded again of the reasons I retired in the first place (besides just being old enough), and that is for time with my family and time for me. And it’s okay to slow down. I’m learning that every day that passes.

My friend of 30 years, Lanie Nash and I went to Hamilton, MO the first week I was retired, June 2018. We attended the “Missouri Star Quilt Company Academy.” It was a wonderful trip in every way.
My sisters and I took our mother on a weekend cruise to celebrate her 80th birthday! It was so much fun. This was June 22-25, 2018, so I enjoyed two trips in June!
Gran Jan Camp! July 1-3, 2018 with Zeke, Madie and Jackson. Our theme was “following God’s path for our lives.” I cherish spending time with my grandchildren like this, pouring into their lives and being intentional about family legacy.
The Mortons, July 2018, Cape San Blas, Family Vacation
I spoke at “Go Georgia,” a training event sponsored by the Georgia Baptist Mission Board. I shared about Tasting Grace, the mentoring-in-the-kitchen ministry I love so much! This was August 17, 2018 at Mable White Church in Macon, GA. It was so much fun! My dear friend Joan Falldine accompanied me and helped me so much!
Our youngest grandson, Abe came to stay in early August 2018 for almost 2 weeks, because he didn’t have to start school until after Labor Day!
We LOVED having him with us!
My friend Patsy Randall and I went to Huntsville, Alabama, September 14-15, 2018, for the Beth Moore Simulcast.
It was a great trip with lots of good conversation.
This stop for “all things cast iron” was so much fun for me!
September 16, 2018, was a very big day in the life and ministry of our son Jeremy and his wife Carrie. Jeremy preached at First Baptist Woodstock. This picture was made after church with Dr. Johnny Hunt and his dear wife, Janet. Jeremy is now Co-Pastoring there with Dr. Hunt as Pastor Johnny transitions to the North American Mission Board full time in January 2020. He is a wonderful man and has been a great mentor to our son.
This picture was made from one of my favorite places – on the big back porch at the wonderful Biltmore Estate in Asheville, NC.
We took a group of Senior Adults there in September 2018.
September was a BUSY month for this retiree and I loved every single event!
Second Baptist Women’s Ministry hosted a Liz Curtis Higgs event on October 25, 2018. This was my last official event as Women’s Ministry Director. I served at Second Baptist for over 20 years. A new team has formed and they are fabulous!
I am now helping my husband in our church’s senior adult ministry.
We are loving this new season in our ministry!
October 29, 2018 we added a new family member. This was taken right after we got home with her. “Her” is Queen Esther Rose, “Rosie.”
We love this sweet German Shepherd puppy.
Thanksgiving Day, November 22, 2018.
My parents celebrated their 61st wedding anniversary on November 23.
I am so thankful for them and so blessed to be retired
and enjoy having them in my life!
Christmas 2018! Being retired brought more joy to Christmas for me.
I didn’t feel rushed and had time to enjoy all the music, lights,
and celebrations in a deeper way. I love my family!
I welcomed January 2019 by keeping these 3 grandchildren while my son Jeremy and his wife began their move from Cartersville to Cherokee County! It rained non-stop and one day after a spell
of cabin fever, we got outside and enjoyed the puddles!
We celebrated my husband’s birthday in beautiful North Georgia
in February 2019 at Big Bear Lodge! FAMILY TIME IS THE BEST!
It was a joy and privilege for me to be part of the Selah Retreat in Clayton, GA for women’s ministry leaders across the state of Georgia. I enjoyed teaching several sessions and spending time with these amazing women’s ministry leaders.
This was the first weekend of March 2019!
My sisters and mom and I got together in March 2019 for shopping and lunch to celebrate our mother’s 81st birthday. We laugh with and at each other – always!
The last week of March, 2019 included a trip with my friend Lanie to Washington DC for a 4 day visit with our dear friend, Mrs. Mary Perdue. This was my first trip to DC and it was wonderful!
It was hard to just choose one picture, but I loved these cherry blossoms blooming. My favorite thing was the changing of the guard at the Tomb of the Unknown Solider at Arlington National Cemetery.
Second Family Senior Adults went to Kentucky in April 2019 to visit the Ark replica (and also the Creation Museum). We had a wonderful trip.
These folks are amazing and it is a joy to serve the Lord with them!
We celebrated my Dad’s 85th birthday on April 29 in Macon with a meal of his choosing at Texas Roadhouse. Retirement has brought more time with my parents.
At my age, I don’t take that for granted and thank the Lord for His grace.
Front porch coffee time with Zeke & Madie (May 2019).
Abe and his siblings came for 10 days (May 2019) while their parents were in Israel. He is sitting on a rock that my 85 year old dad
sat on when he was also 5 years old.
We brought that rock from Henry County
here to the Morton Farm 12 years ago.
May 2019 – these two sleepy-eyed grandchildren came to the Morton Farm to stay with Pop & Gran Jan while their mom finished up her post-planning day at work.
They are full of energy and fun! I love them so much!

What a great first year for me! As I reflected back over all my pictures (both the ones here and the ones on my iPhone), I see the joys of family, faith, and fun in every picture. Thank you Lord for giving me this year. May my life continue to be a blessing to others in all I do. I am so grateful.

Gran Jan

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June 1, 2019 3:21 PM 3

Homemade Apple Butter

November 19, 2018 3:17 PM 1

Well, I’ve been retired 5 1/2 months and for the first time in my blog’s 10 year duration, I missed posting for 2 months. “They” say you are busier than ever in this season of life, and I’m beginning to believe that! But I am making plans to slow down a bit and I’m not sad about that at all. I think it takes a while to figure out how to “be retired.”

So this morning I got in the kitchen, and that is one of my favorite places to be. I made homemade apple butter using the crockpot. It turned out so well, so I wanted to share exactly what I did here on my blog. First the recipe, then the pictures! I enjoyed some already on an English muffin!

CROCK POT APPLE BUTTER (This made 5 pints and a little jar for my fridge!)
*5 1/2 lbs. of apples, peeled, cored, and sliced
(1 pound of apples is approximately 4 small, or 3 medium, or 2 large apples. I used about 25 small-medium apples of mixed varieties: Golden Delicious, Pink Lady, and Gala).
*4 cups of sugar
*1 Tablespoon of cinnamon
*1/4 teaspoon of ground cloves
*1/4 teaspoon of salt

  1. Peel, core and slice the apples. I used an apple corer and then I pulsed the cored pieces in my food processor just enough so they appeared chopped.
  2. Spray your crockpot with some Pam and then place the chopped apples in the crockpot.
  3. Whisk together the sugar, cinnamon, cloves, and salt in a bowl and pour over the apples, stirring well.
  4. Put the lid on the crock pot and cook on high for one hour.
  5. After an hour, reduce the heat to low and cook for 10 hours. I put the apples in the crockpot before I went to bed and even got up once to stir them. The apple butter will turn a dark brown, thicken and smell wonderful!
  6. This morning (after 10 hours), I took a small emulsion blender and mixed the apple butter right in the crockpot to smooth it all out. The texture was perfect!
  7. Then I put the apple butter in hot clean pint-sized mason jars (with a canning seal/lid on top) and processed the jars in a boiling water bath for 10 minutes to can them. See the pictures below or research canning if you aren’t familiar with the process. Canning the apple butter just allows you to keep it longer; otherwise, you’d have to eat it up or give it all away within a couple of weeks (or you may freeze it in freezer containers). I prefer to can the apple butter because I just love doing so!

Happy Thanksgiving week to all of you from the Morton Family Farm!

Gran Jan

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November 19, 2018 3:17 PM 1

Cream Cheese Pumpkin Bread

August 31, 2018 8:58 PM 0

Tomorrow is September 1st and as my friend Kim Safina in California says, we begin the wonderful, amazing “ber” months: SeptemBER, OctoBER, NovemBER, and DecemBER! They include wonderful fall (my favorite season), my sweet granddaughter Emery’s birthday, my youngest son Jonathan’s birthday, my birthday, and the beautiful Thanksgiving and Christmas holidays, also my favorites. 

I made cream cheese pumpkin bread today (my pictures below) and wanted to share this delicious recipe. I have tried many recipes for pumpkin bread, but my search is now over! This one is a keeper. It had me at CREAM CHEESE! It makes 2 loaves. My husband and I had a piece with coffee this morning. I took 2 pieces next door to my parents and I took the second loaf to my friend Lanie this afternoon. 

I found this recipe (I tweaked the spices and salt a wee bit) while looking at one of my favorite Instagram accounts “Eunamae’s,” named after the grandmother of the IG account owner. Her name is really Amy Hannon, she is a pastor’s wife from NW Arkansas and shares her mantra for Biblical hospitality of “Love, Welcome, Serve.” She has a fabulous cookbook by the same name. I love her heart for faith-filled hospitality. It reminds me of the heart of my church’s Tasting Grace Mentoring-in-the-Kitchen ministry! Go follow her on Instagram. I really believe she and I would be fast friends. 

CREAM CHEESE PUMPKIN BREAD

For the pumpkin bread:
3 cups White Lily all-purpose flour
1 ½ cups sugar
1 cup packed dark brown sugar
2 tsp baking soda (make sure it’s fresh!)
1 tsp salt
2 tsp cinnamon, round those teaspoons a little – I love cinnamon!
1 Tablespoon pumpkin pie spice
1 cup vegetable oil
1 15 oz. can cooked pumpkin (not pumpkin pie filling)
2/3 cup water

For the cream cheese swirl
8 oz cream cheese, softened well at room temperature
¼ cup sugar
2 tsp vanilla
1 egg yolk

  1. In a large bowl, combine all dry ingredients together, breaking up any clumps of brown sugar. Whisk it all together well. 
  2. Add the wet ingredients and mix well, using a spatula.
  3. Divide into two prepared loaf pans. I love to use “Baker’s Joy” spray for easy release.
    (Amy suggests using a glass loaf pan, so I did and loved the results.)
  4. Mix together the cream cheese swirl ingredients until smooth.
  5. Equally spoon dollops of cream cheese mixture over the pumpkin batter. Then use a long toothpick or skewer to drag and swirl the cream cheese around the top of the batter. Just swirl it around, do not stir it into the batter.
  6. Bake at 350 degrees for 55-60 minutes until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in the pans then invert and cool completely.  Here is my “cream cheese swirling” picture prior to baking.

Fall – I can’t wait for you to get here in 3 weeks but until then, I will be making this wonderful bread to share and serve!

Happy Almost Fall Y’all!

Gran Jan

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August 31, 2018 8:58 PM 0

Biscuits & Sausage Gravy

May 1, 2017 10:54 AM 0

 

A week ago my friend and ministry partner Jan Hamil and I hosted the Spring Session of our Tasting Grace Mentoring Ministry. We went Southern all the way with homemade biscuits and delicious sausage gravy.  Tasting Grace is a “mentoring-in-the-kitchen” ministry of encouragement. It is our passion, and we have loved every single moment we’ve spent in the kitchen with the women who attend. Women of all ages attend and that is part of the joy!

This past Saturday I was blessed to serve by teaching two sessions on Tasting Grace at the 2017 Georgia Baptist Women’s Spring Event.  I had the absolute best time! My husband Gary came and supported me and I am so thankful for him. He was so much help and the sweet attendees purchased 70 Tasting Grace books. I pray each and every one of them caught the JOY of Tasting Grace “kitchen mentoring,” and will use it as a ministry outreach in her church and community.

I wanted to share the recipes here with anyone who happens to stop by.  As I shared with the girls last week, this is a moderation meal. Not something you eat often, but definitely enjoy on those occasions you prepare this delightful Southern delicacy.

BUTTERMILK BISCUITS – Doubles easily!
(This makes about 10-12 medium sized biscuits.)
2 1/2 cups of White Lily self-rising flour
1 stick of frozen (or very very cold) butter (salted)
1 cup of buttermilk
1/2 stick of melted butter to brush biscuit tops when done

  1. Preheat oven to 450 degrees.
  2. Lightly grease a cast iron skillet or baking sheet pan w/Crisco. I prefer cast iron all the way!
  3. Measure 2 1/2 cups of self-rising flour into a large bowl. Now, using a grater, grate the cold butter into 2 1/2 cups of self-rising flour. Use the bigger “side” of the grater, not the coarse grind side. Toss flour and butter together. 
  4. Next, pour the 1 cup of buttermilk into the flour/butter and mix well. Using a spatula, stir about 15-17 times. Don’t overmix.
  5. Now wash and dry your hands well and then “dust” your hands with more flour.
  6. Dump the dough onto a floured surface and pat it all into a nice rectangle shape about the size of a piece of notebook paper, about 1/2″ thick. Fold the dough up and over so it’s in half, and then turn it clockwise, fold in half again, and turn again. Do this about 4-5 times. This creates all the layers in your biscuits.
  7. Using a 2 1/2 to 3″ biscuit cutter, cut out the biscuits. Refold the dough as needed. Place them on a greased cast iron skillet and bake at 450 degrees until golden brown, about 15-20 minutes. Brush the hot biscuits with melted butter.

    NOW FOR THE “PINCH & PAT” HAND-ROLLED METHOD: 
    1.  With floured hands, pinch off some dough, enough to fit in your palm  (you’ll get the size down as you make more and more biscuits) and roll it by cupping your hands with your palms sufficiently floured. Don’t handle the dough too much – my Grandmother always told me the biscuits would be tough if you overwork the dough. Just a quick knead is all you need! You will get better each time you make biscuits.
    2.  Place the biscuits on the pan so they touch each other – this makes them softer. There’s a lesson here in staying close and working together! Amen!
    3. Bake for 15-20 minutes or until golden brown. Brush with melted butter and serve.

The Fine Art of Biscuit-Making ~ “Roll & Cut Out” Biscuits OR “Pinching & Patting”

  • I can make biscuits both ways – rolling out the dough and cutting them with a biscuit cutter, or as a pincher-patter-placer biscuit maker, which is how my Granny taught me. I prefer to roll the dough and cut the biscuits out with a biscuit cutter. I have a nice collection of biscuit cutters.

    EITHER WAY YOU CHOOSE: Always do the following!

  • Accurately measure ingredients. Flour is measured by the “SPOON & LEVEL” method – spooning into a measuring cup and leveling off with a straight edge (like a butter knife). Sifting is not needed.
  • Butter should be cold, very cold.  Cold enough to grate. I keep butter in the freezer all the time to be ready to make biscuits. 
  • Always use whole buttermilk,  not low-fat! And the buttermilk should be very cold!
  • Mixing the liquid ingredients into the dry ones can be done effectively with a fork or a spatula. Either way, just don’t overmix.
  • If using a biscuit cutter, just cut straight down without twisting the cutter to ensure tall, straight biscuits.
  • Place on a baking sheet 1-inch apart for crusty sides or touching for soft sides.

SAUSAGE GRAVY – doubles easily!
(Serves 4-6)
1 lb. Jimmy Dean pork sausage (mild, hot, sage flavored or a mixture)
[I like to mix the hot and sage sausage together, and then double the recipe by using a pound of each.]
Salt and pepper to taste
1/3 cup White Lily all-purpose flour
4 cups whole milk
1/3 stick of salted butter

  1. Crumble sausage and brown over medium heat until no longer pink. Season with salt and pepper. You will be amazed at how lean this Jimmy Dean sausage is – no grease to drain!
  2. Reduce the heat to medium-low and then sprinkle on the 1/3 cup of flour and mix well so that the sausage soaks up the flour. Keep stirring the sausage and flour together for another couple of minutes until the raw flour is cooked through.
  3. Now slowly pour in about 4 cups of the milk, stirring constantly.
  4. Continue to cook the gravy, stirring frequently, until it thickens. (This may take a good 5 minutes or so.)
  5. Now go ahead and add the butter and stir well. You are done!
  6. Spoon the sausage gravy over warm buttermilk biscuits and serve immediately. It is sooooooooooooooo good!

My friend, you will love serving your family this comfort food.  I plan to make this for breakfast when my family is together for our beach vacation this summer. I know my boys will love it and I hope to teach it to my daughters-in-law.  I’ve taught them both how to make biscuits, sausage gravy is next!

Happy May Day to all,

Gran Jan

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May 1, 2017 10:54 AM 0

Grace Gifts 15 to 49 [2016 Favorites]

December 31, 2016 9:18 PM 2

Just a little under three hours left in 2016. Twenty sixteen was a really good year for me, more highs than lows and for that I am thankful. Especially for the knowledge that the consistency and faithfulness of my Heavenly Father never changes. He is always with me and I rejoice in the good times and trust Him in the bad times, knowing that He is ordering my steps.

I’m going to post pictures from every month of 2016 – a list of grace gifts for sure! These pictures make me so happy – they are just full of simple joys and to this simple woman it just doesn’t get any better.

JANUARY
January began with an appearance on Wheel of Fortune, America’s Game – with my friend Jan Leary for “Girlfriend Getaways!” It was a highlight of not only 2016 – but of my life! A dream come true. Team Jan WON and I wrote a post about it here on the blog. You can search and find it posted in February 2016.
FEBRUARY
A trip to the North Georgia Mountains in February with our boys and their families was delightful. We stayed in a beautiful cabin and spent quality family time together. Plans are already made for a repeat of this blessed time!My mom and sister and I enjoyed a Paint Party together as a Ladies Night Out at our church.  Luke 1:50 “His mercy is for those who fear Him from generation to generation.”

MARCH
We celebrated my Mom’s birthday and I’m always thankful to celebrate her life! She is a gift to everyone in our family.

These are my Praise Team people! I love them. We love to sing together and we really love each other too. Most of all, we love Jesus.
Three little grandsons [Jackson, Abe, Zeke] in plaid shirts and khaki pants on Sunday morning. Little church boys. I love them!

An app on my phone to show my distance (almost 7 miles, woohoo!) and route when I ride my bike. I love riding the country roads near our home. I miss it now that the cold weather and early sunsets prevent me getting outside. Spring will be here soon!

APRIL
April marked a blessed event that has been prayed for by Pop and Gran Jan since our oldest grandson Zeke was born 8 years ago.  We witnessed our son baptize his son at Cartersville First Baptist. We are so thankful Zeke has professed faith in Jesus Christ!

We celebrated my Dad’s 82nd birthday with a big family BBQ. Here is my Dad doing what he loves best – grilling, and my three menfolk enjoying themselves and I couldn’t be prouder of them!

MAY
Our grandson Jackson graduated from Kindergarten in May and our hearts were full as we reminisced our son Jonathan’s graduation from the same Kindergarten 26 years earlier.
I spent Mother’s Day weekend with Jeremy and his family and we had a Mother-Son picture made at the church. I’m so proud of this preacher son of mine!

Two fig trees for Mother’s Day. My husband knows me well. I told him I look forward to teaching my granddaughters how to make delicious homemade fig preserves one day.
JUNE
The highlight of June was another awesome all clear cancer free report for my husband as we spent the day in Atlanta. We celebrated with lunch at Pappasitos, one of our favorite restaurants. We also celebrated 39 years of marriage on June 11th.

June is the best month for gardens here in middle Georgia. The weather is usually not yet blazing hot and my flower gardens and vegetable garden are so pretty! My grandchildren Jackson and Emery helped me plant these green beans during Spring Break. They were bountiful.
A little Father’s Day love…my husband loves his boys! And they are such good daddies too. They were raised by the best, their own Father!June was the month for the inaugural Gran Jan Camp. I had one camper this year – my oldest grandson. He had just finished first grade so he met the “requirements.” 🙂 Next year I will have 3 campers. This is Zeke during our early morning devotional time together. It was a week I shall never forget. We loved our time together.
JULY
July is the month for the Morton Family Vacation and we had a great time at Cape San Blas, Florida this year. The cousins played so hard together and that made mine and Pop’s hearts so happy! I made their matching shirts and that made my heart happy too.

My son Jonathan and his wife and children were all in a Hutto family wedding in July. It was beautiful! My daughter-in-law’s brother Jared married his beautiful bride, Deanna. Isn’t this a beautiful family? AUGUST
August brought about another awesome event for me – my first published book. I was a co-author of Tasting Grace, a book about the mentoring in the kitchen ministry that my friend Jan Hamil and I began back in 2014. This is Leah Adams, my friend and published author of several other books. The book idea was hers and I’m thankful she brought me along for the journey. It is the most fulfilling ministry for me. Thankful to my friend Beth Moore for writing the foreword for us.
SEPTEMBER
I made a “Frozen” quilt for my granddaughter Emery’s 4th birthday. It was fun to go to her party and see the JOY as she celebrated with family and friends. This is one amazing little girl!

Our Women’s Ministry and Second Baptist Church hosted the Jennifer Rothschild “Fresh Grounded Faith” Conference the weekend of September 23-24, 2016. It was life-changing for many women and our joy to serve. Nearly 2 thousand women attended.
OCTOBER
October brings the Georgia National Fair which just happens to be held not too far from our home! I braved the Ferris wheel again this year for Zeke and Madie. We had a blast!
Three of my grandkids stayed a few days with us during Fall Break and granddaughter Madie enjoyed our miniature donkeys here at the Morton Farm so much. They are named Maybelle and Moses Morton.

NOVEMBER
I love Thanksgiving so much. The simplicity of food, family, and faith – without all the trappings of other holidays appeals to me so much. This year was extra special as my parents celebrated their 60th wedding anniversary on November 23, 2016, the day before Thanksgiving. The family gathered for a big photograph.

I enjoyed a sweet Thanksgiving school lunch with my son Jonathan and grandson Jackson at Jackson’s school the day after my birthday. I sorta think we three look alike in this picture and of course, I love that too.

I made a quilt for some sweet family friends, Laura and Hamp Jones, and they came by the house to pick it up Thanksgiving week. It was an overdue wedding gift and I hope they enjoy it as much as I enjoyed making it for them.
DECEMBER
It was so sweet to see Jackson and Emery in the Children’s Christmas program at our church. Emery was “THE STAR” and Jackson portrayed Joseph. I pray the JOY of Christmas will be in their hearts as they grow older and realize just exactly what this beautiful season means.
I love this ornament…1977, our first Christmas together. This was our 40th Christmas as husband and wife. 

It was our great joy to have Keith and Krystyn Getty at our church for their “Irish Christmas” musical. Our choir sang and they sang and played. It was an amazing night of worship. Beautiful!
My five grandchildren who bring me more joy that I can adequately express!
It also brings me such joy to see my boys spending time together with their families. They got together just this week at Stone Mountain, GA for snow tubing and I know the cousins played hard.

This picture was made just a few hours ago at my mom and dad’s home next door to mine. It’s the Maloy girls. My sisters. I love them so much. we laugh easily with each other, we love our parents, and we love each others’ families. Having sisters who are also friends is a great gift I don’t take for granted.
As 2016 comes to a close and 2017 is dawning I want to just say how much I love my Lord, my family, my church, my friends, my life. God has been so good to me and it isn’t because I’m good, it’s only because He is good. All the time. I look forward to 2017 because I know Jesus Christ is already there. He goes before us and He is so faithful!

Happy New Year from the Mortons!

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December 31, 2016 9:18 PM 2

The Dressing Blessing ~ Thanksgiving 2016

November 25, 2016 11:19 PM 2

THANKSGIVING is my favorite holiday for the simple joys of faith, grateful hearts, good food, and family. We make time to be together around the table and make time to count our blessings. This year my parents, Tom & Lois Maloy (who just celebrated SIXTY YEARS of marriage yesterday) shared stories of their courtship and early marriage. It was a good, good day.

Today I am sharing yet another favorite recipe and this one is extra special to me because it’s my dad’s recipe. He taught me how to make CORNBREAD DRESSING several years ago. I loved spending that Thanksgiving morning in the kitchen with him and wrote down everything he did. Since I was given the “dressing blessing,” I wanted to share the recipe with you today. It’s simple, Southern, and very traditional. I don’t know how to make just a little bit – but you could half everything to make just one pan of dressing. We have 20-22 people at our table, so I make plenty!

INGREDIENTS for DRESSING – CORNBREAD Ingredients listed separately below!
8 cups crumbled cornbread (My cornbread recipe is below if you need one).
4 pieces of white bread (dried out or toast if you need to)
2 cups of Pepperidge Farm Herb Seasoned crumbs (packaged mix)
1 can Herbed Cream of Chicken Soup – YES!
2 medium onions, diced small
3-4 stalks of celery, diced small
1 stick of butter (I use salted) to saute onions and celery
2 tsp. (more or less to taste) Poultry Seasoning
4 eggs, beaten
8-9 cups of chicken broth 

Instructions:
1. Make cornbread first – I usually do it the day before, and this is a 12′ skillet.cornbreadCornbread Recipe
2 cups White Lily Self-Rising Buttermilk Cornmeal
1 stick of melted butter (I use salted)
1 1/2 cups of buttermilk
1/4 cup of corn oil plus more to coat the skillet
1 egg beaten

Preheat your oven to 450 degrees and then pour 1/4 cup of corn oil (or vegetable oil) into your cast iron skillet, swirl it around to cover sides. You can then slide into hot oven to heat oiled skillet, or heat on your stovetop (my preference).

In a mixing bowl, combine the wet ingredients: melted butter, oil, beaten egg and buttermilk. Stir in the cornmeal and whisk well. Now pour the cornbread batter into the hot greased skillet and place skillet in oven. Bake 20-25 minutes until nicely browned.

2. Make your chicken stock early so it can simmer a couple of hours, unless you are using store-bought chicken stock. I fill a stock pot with 3-4 quarts of water. I prefer to use a whole hen, but you can use 3-4 chicken thighs  (and if you’re roasting a turkey, add the turkey neck), 2 onions quartered, 2-3 stalks of celery with leaves, 1/2 stick of butter, salt/pepper. Simmer.1

3. To begin making the dressing, you need a large bowl or pot. First combine the crumbled cornbread, dry white bread and the Pepperidge Farm herbed seasoning crumbs together in a large bowl. Set aside.
34. Melt a stick of butter in a large skillet over medium heat and saute the diced onion and celery together until it is soft, transparent – but do not let it brown! Pour the onions/celery over the cornbread mixture.
25. Next, add in the can of Herbed Cream of Chicken Soup and the 2 teaspoons of poultry seasoning (add more to taste if you like a stronger flavor). Some people really like ground sage, but we are divided on that, so I leave it out.

6. Now strain your chicken stock (broth) so you just have the liquid (not the meat, celery, onions). Pour 7-8 cups of the hot broth over the whole mixture and stir well. You want the dressing to be the consistency of oatmeal, not too soupy, not too thick. TASTE NOW BEFORE ADDING RAW EGGS!  This is where you can taste the dressing and add salt/pepper or more seasoning if you’d like.  We say Less Is More when it comes to sage/poultry seasoning.
47. Add the 4 beaten eggs and mix again.

8. Pour the dressing into 2 buttered/greased 9×13 casserole dishes (or two large cast iron skillets that have been well-greased), and bake at 400-425 degrees until browned on top, 30-45 minutes.

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I forgot to take a picture of the “browned/baked” dressing, but I found two pictures that show it among the Thanksgiving spread (and my delightful grandchildren) our family enjoyed. It is in the oval dish on the far right and in the partially consumed dish below!

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Cornbread dressing is a staple at Southern tables. We don’t say stuffing, we say dressing. We are usually stuffed after a delicious Thanksgiving meal, but we don’t stuff the turkey! 🙂

One last thing! I make the dressing the day before Thanksgiving and leave it in the fridge in a big bowl. The next day I put it in my casseroles (or skillets) for baking. I think it helps the flavors all meld together – but actually it also gives me time to do all the other cooking I have to do for Thanksgiving!

Counting my blessings this Thanksgiving Day!

GranJan-BlogSignature

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November 25, 2016 11:19 PM 2
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