"There is no season
when such pleasant and sunny spots
may be lighted on,
and produce so pleasant an effect on the feelings,
as now in October."
~ Nathaniel Hawthorne
Friday, October 1, 2010
The Gospel
October 1st
Question 1 - Can we know how to have eternal life?
1 John 5:13
"I write these things to you who believe in the name of the Son of God so that you may know that you have eternal life."
Tomorrow's question - So what has been written?
The Gospel
During the month of October I'd like to share the Gospel of Jesus Christ with you. Not my words, not my opinions, and not my thoughts. The scripture is all that is needed.
2 Timothy 3:16-17
"All scripture is God-breathed and is useful for teaching, rebuking, correcting and training in righteousness, so that the man of God may be thoroughly equipped for every good work."
Each day during the month of October a new question will be presented with the scriptural answer. I hope you will follow along!
1 Peter 3:15
"But in your hearts set apart Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have."
*The question sequence is not my original material. It was presented in a Bible class that I attended.*
Sewing!
It's been a long standing joke in my family.
That Mom was going to sew "some day"...
That some day is here! I'm really sewing and I'm excited!
Harvest Pumpkin Spice Scones
- Harvest Pumpkin Spice Scones
- 16 servings
- 41/2 cups flour
- 1/2 cup packed brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cold butter
- 2 eggs
- 1 1/4 cups canned pumpkin
- 1/2 cup milk
- 2 tablespoons cream
- for glaze
- 1/2 cups powdered sugar
- 3 tablespoons cream
- 1/4 teaspoon cinnamon
- Combine first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk eggs, pumpkin and milk. Stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8 inch circle; cut each into eight wedges. Separate wedges and place 1 inch apart on ungreased baking sheets. Brush with cream. Bake at 400° for 15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm and enjoy!
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