Homemade Caramel - Jenna's Favorite Recipes

A lot of people think fall is all about pumpkin spice. I enjoy all the flavors of the season, including pumpkin, but my absolute favorite fall treat is all things caramel apple! There’s just something about that rich, buttery sweetness combined with the tanginess of a tart apple that can’t be beat! Unfortunately, store-bought caramel has lots of nasty processed ingredients that aren’t a great fit for those trying to stick to a healthy diet.

Thankfully, we caramel lovers are in luck! Here is a clean recipe for homemade caramel that’s not only incredibly delicious, but also happens to be easy to make. It’s still very sweet, and therefore best to indulge in small amounts, but I certainly appreciate not having to miss out entirely on one of the tastiest delights of the season!

*See the notes below for all the different results this recipe can yield, ranging from dip to hard candy.

Ingredients:

· 1 Cup Pure Maple Syrup (no artificial stuff or maple-flavored corn syrup)

· 2 Tbsp grass fed butter

· 1 tsp vanilla extract

· 1/4 Cup grass fed heavy cream (optional)

· 1/4 tsp salt (optional)

Tools:

· Small heavy-bottom saucepan

· Candy thermometer (or meat thermometer)

Directions:

1.  If you have a candy thermometer, start by clipping it to your pan. If using a meat thermometer, you’ll need to check the temperature every couple of minutes once it gets above 220 degrees.

2. Bring the maple syrup to boiling over medium high heat. The pan should be tall enough that the syrup can foam up as it boils without overflowing. Stir            occasionally if it’s foaming up too high.

3. When it reaches approximately 220 degrees, add the butter. Stir in until it melts, then add the vanilla, salt and cream, if using.

4. If making sauce, continue boiling until it gets between 225 - 230 degrees (see notes below for other options).

5. Remove from heat and pour into a heat safe jar. Let it cool before refrigerating. The caramel will be thin while it’s hot, but it will thicken as it cools.

 NOTES

* Cooking the caramel to higher temperatures will result in different consistencies. 230 degrees will make a sauce that’s perfect for dipping or drizzling on ice cream. 245 degrees will turn it thicker and gooier, appropriate for making turtles and soft candies. 250 will make nougat. 270 will result in taffy, and 300 or higher will turn it into hard toffee or brittle. Why not try each version and see what you like best?

(this recipe took inspiration from the website www.theviewfromgreatisland.com)

Supporting Middletown Elementary: A Heartfelt Thanks and Reflection - Reece's Peaces

I see God at work in our church when I reflect on the incredible generosity shown by our church community in gathering school supplies for Middletown Elementary. Your            contributions have made a significant difference in the lives of the students, ensuring that they have the tools and resources needed to succeed in the classroom and beyond. 

Thanks to your support, we were able to provide a substantial amount of school supplies  and food items to the students of Middletown Elementary. These supplies, ranging from notebooks and pencils to backpacks and lunchboxes, will greatly aid the students in their  academic pursuits.

Additionally, the food items we collected will help alleviate some of the daily struggles faced by families in our community, allowing the students to focus more on their studies  rather than worrying about their next meal. 

This effort was not just about collecting items; it was about coming together as a community with a shared mission to support the next generation. By providing these essential supplies, we are helping to create a more equitable learning environment where every child has the opportunity to thrive, regardless of their  circumstances. It is a powerful reminder of the   impact we can have when we work together with the love and compassion of Jesus. 

As we move forward, let us continue to keep the students of Middletown Elementary in our prayers. Thank you once again for your generosity and commitment to this important cause. Together, we are making a difference in the lives of these young students, giving them the tools they need to achieve their full potential. 

My Hope Is Built On Nothing Less - Marc's Music Notables

Sometimes the grace of God penetrates into unlikely places.  Edward Mote’s parents were hostile to religion, but while still a boy Edward became a Christian through the influence of a cabinet maker to whom he was apprenticed.  As a man, he became a skilled cabinet maker with a successful business of his own.

Regardless of the claims of his business on his time, Mote always found time to worship God.  He was especially interested in Christian music, and one day felt inspired on the way to work to write down a verse that came to his mind.  Before the day was finished, he had completed four verses.  His new hymn began with the words, “My hope is built on nothing less than Jesus’ blood and righteousness.”

Not long thereafter, Mote visited a friend whose wife was ill.  It was a Sunday, and the friend mentioned that he and his wife liked to observe Sunday by singing a hymn, reading a scripture, and having prayer together.  Mote had a copy of his hymn in his pocket, so they sang it. The friend’s wife was so taken with the hymn that she requested a copy for herself.  Encouraged by her interest, Mote had copies printed - and soon found himself the author of a beloved hymn.

At age 55, Mote responded to a call to the ministry.  He served out the rest of his life - more than two decades - as the pastor of a Baptist Church in Horsham, Sussex, England.

Mote may have written other hymns during his lifetime, but this is the only one in common use today.

Homemade Enchilada Sauce - Jenna's Favorites

Enchilada sauce is another thing that is so easy to make, why would you ever need to use a   store bought version with unhealthy additives? With this simple recipe, you can make amazing enchiladas, and even better, you can customize the sauce to your tastes! All you need for a complete meal is seasoned shredded chicken or ground beef, cheese, and your favorite tortillas. If you’re keeping gluten and corn-free like me, there are lots of great alternatives, including Siete’s almond or cassava flour tortillas, or you can try your hand at making your own!

 Ingredients:

· 3 Tbsp grass fed butter

· 3 tsp chili powder (more or less to taste)

· 2 tsp garlic powder

· 1 tsp onion powder

· 1 tsp paprika

· 1/2 tsp salt

· 8oz tomato sauce

· 3 Tbsp tomato paste

· 1.5 cups chicken broth

· 1/2 tsp xanthan gum

· 1 tsp cocoa powder (optional)

 Directions:

1. In a medium saucepan, melt the butter over medium-low heat.

2. Add all of the spices and salt, stir until it forms a paste.

3. Add the tomato sauce, tomato paste, and chicken broth. Stir well until smooth.

4. Taste the sauce and determine if you want to add any additional spices. You can add as much or as little of the chili powder as you like, or add some hot sauce or cayenne depending on your preference.

5. If using cocoa powder, add it now. This is optional, but really adds to the depth and authenticity of the flavor. You can try a small amount of sauce with a tiny sprinkle of cocoa if you want to taste it first.

6. Once everything is fully combined, sprinkle the xanthan gum slowly over the sauce and remove from heat. The sauce will thicken as it cools

This recipe makes about 3 cups of sauce. Use it for enchiladas, Mexican skillets, add it to taco meat, stir it in to chili, or whatever else you can think of!

(this recipe took inspiration from the website www.lowcarbinspirations.com)

Soul Food - Reece's Peaces

As the aroma of fried chicken and sweet tea fills the air at the Kentucky State Fair each August, we’re reminded of the rich flavors that define our region. It’s a time of indulgence, a celebration of culinary delights that satisfy both our taste buds and our hearts. From the classic comfort foods to the adventurous deep-fried concoctions, the State Fair offers a smorgasbord of options to tempt every palate. 

But amidst the feasting and fun, let’s remember that true sustenance comes not from what we consume physically, but spiritually. The month of August, marked by cookouts and gatherings, invites us to consider the deeper meaning of nourishment. While physical food fuels our bodies, it’s our souls that crave a different kind of sustenance. 

Just as we carefully select ingredients for our physical meals, we must also be intentional about what we feed our spirits. It’s easy to be drawn to the spiritual equivalent of fast food: quick fixes, empty promises, and superficial satisfaction. But lasting nourishment requires a steady diet of God’s Word, prayer, and fellowship. 

This August, we embark on a journey to discover what it means to be spiritually well-fed. We’ll explore the biblical concept of soul food, examining its nature, its benefits, and how to cultivate it in our lives. Just as a balanced diet promotes physical health, a spiritually nourishing regimen strengthens our faith and deepens our relationship with God. 

 Let’s come together to explore the ingredients of a truly satisfying spiritual meal. We’ll discover how to savor the rich flavors of grace, the hearty portions of love, and the sweet dessert of hope. Together, we’ll embark on a transformative journey, leaving us not only full but fulfilled. 

So, as you enjoy the delights of the State Fair and the warmth of summer gatherings, remember that the greatest feast awaits those who hunger and thirst for righteousness.