Multitude Monday and its’ Menu Musings

holy experience

*quick answer to prayer

*insurance to provide for pregnancy

*being able to stay with same doctor

*God’s provision in these “small” details

*official purchase of our vehicle

*praying with Kevin

*joy in serving others

*friends who serve me

*warm cookies

*rainy days

*watercolors splashed on paper

*homemade cinnamon rolls in the oven

*husband who works hard

*and loves even harder

*new camera

*and his hands that bought it

*day buzzing with activity

*vibrant pattering of feet on hardwood

*cool spring mornings

Strawberry Jam (for canning, makes approx. 8 jam jars)

5 C. crushed strawberries

7 C. sugar

1 box pectin

Prepare fruit, crushing 1 cup at a time. Add to saucepot and stir in 1 box pectin adding 1/2 teaspoon butter to reduce foaming, if desired. Bring mixture to full rolling boil on high heat stirring constantly. Stir in sugar quickly. Return to full boil exactly 1 minute, stirring constantly. Remove from heat.skim off foam, ladle quickly into prepared mason jars. Let stand 24 hours to set.

We had fun making Jam. Our food processor broke along the way(and made a huge mess), so we resorted to our hand crank – which worked beautifully!

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STRAWBERRY COBBLER

STEP #1 FILLING:

4 c. fresh strawberries (can use frozen)
1/2 c. sugar

STEP #2 PASTRY:

1 c. flour
1/2 c. sugar
1 stick butter (1/2 c.)

STEP #3 TOPPING:

1 c. brown sugar
1/4 c. butter

Heat strawberries and 1/2 cup sugar together. Place in an 8″x8″ casserole. Cut 1 cup flour, 1/2 cup sugar and 1 stick butter together. Spoon over fruit. Mix together ingredients for topping to make dime size pieces and drop these on top of prepared cobbler. Bake at 350 degrees for 45 minutes to an hour.

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