annie blog

My Favorite Hymn
Our choir sang a version of this, my favorite hymn, on Sunday (or perhaps it was the Sunday before last, you know how weeks run together). I thought that I’d share it with you.

Original Trinity Hymnal, #231
Philipp Nicolai, 1556-1608

“Wake, awake, for night is flying,”
The watchmen on the heights are crying;
“Awake, Jerusalem, at last!”
Midnight hears the welcome voices,
And at the thrilling cry rejoices:
“Come forth, ye virgins, night is past!
The Bridegroom comes; awake,
Your lamps with gladness take; Alleluia!
And for his marriage feast prepare,
For you must go to meet him there.”

Zion hears the watchmen singing,
And all her heart with joy is springing;
She wakes, she rises from her gloom:
For her Lord comes down all-glorious,
The Strong in grace, in truth Victorious,
Her Star is ris’n, her Light is come!
Ah, come, thou blessed Lord,
O Jesus, Son of God, Alleluia!
We follow till the halls we see
Where thou hast bid us sup with thee.

Now let all the heav’ns adore thee,
And men and angels sing before thee,
With harps and cymbal’s clearest tone;
Of one pearl each shining portal,
Where we are with the choir immortal
Of angels round thy dazzling throne;
Nor eye hath seen, nor ear
Hath yet attained to hear what there is ours.
But we rejoice, and sing to thee
Our hymn of joy eternally.

Listen to the music here. Blessings on your weekend.

My Favorite Hymn
Our choir sang a version of this, my favorite hymn, on Sunday (or perhaps it was the Sunday before last, you know how weeks run together). I thought that I’d share it with you.

Original Trinity Hymnal, #231
Philipp Nicolai, 1556-1608

“Wake, awake, for night is flying,”
The watchmen on the heights are crying;
“Awake, Jerusalem, at last!”
Midnight hears the welcome voices,
And at the thrilling cry rejoices:
“Come forth, ye virgins, night is past!
The Bridegroom comes; awake,
Your lamps with gladness take; Alleluia!
And for his marriage feast prepare,
For you must go to meet him there.”

Zion hears the watchmen singing,
And all her heart with joy is springing;
She wakes, she rises from her gloom:
For her Lord comes down all-glorious,
The Strong in grace, in truth Victorious,
Her Star is ris’n, her Light is come!
Ah, come, thou blessed Lord,
O Jesus, Son of God, Alleluia!
We follow till the halls we see
Where thou hast bid us sup with thee.

Now let all the heav’ns adore thee,
And men and angels sing before thee,
With harps and cymbal’s clearest tone;
Of one pearl each shining portal,
Where we are with the choir immortal
Of angels round thy dazzling throne;
Nor eye hath seen, nor ear
Hath yet attained to hear what there is ours.
But we rejoice, and sing to thee
Our hymn of joy eternally.

Listen to the music here. Blessings on your weekend.

My Favorite Hymn
Our choir sang a version of this, my favorite hymn, on Sunday (or perhaps it was the Sunday before last, you know how weeks run together). I thought that I’d share it with you.

Original Trinity Hymnal, #231
Philipp Nicolai, 1556-1608

“Wake, awake, for night is flying,”
The watchmen on the heights are crying;
“Awake, Jerusalem, at last!”
Midnight hears the welcome voices,
And at the thrilling cry rejoices:
“Come forth, ye virgins, night is past!
The Bridegroom comes; awake,
Your lamps with gladness take; Alleluia!
And for his marriage feast prepare,
For you must go to meet him there.”

Zion hears the watchmen singing,
And all her heart with joy is springing;
She wakes, she rises from her gloom:
For her Lord comes down all-glorious,
The Strong in grace, in truth Victorious,
Her Star is ris’n, her Light is come!
Ah, come, thou blessed Lord,
O Jesus, Son of God, Alleluia!
We follow till the halls we see
Where thou hast bid us sup with thee.

Now let all the heav’ns adore thee,
And men and angels sing before thee,
With harps and cymbal’s clearest tone;
Of one pearl each shining portal,
Where we are with the choir immortal
Of angels round thy dazzling throne;
Nor eye hath seen, nor ear
Hath yet attained to hear what there is ours.
But we rejoice, and sing to thee
Our hymn of joy eternally.

Listen to the music here. Blessings on your weekend.

An Annie Original
Most of the time on this page, I list recipes that I’ve gotten from some other source, tweaked, of course. This time, I offer you an Annie original. I made these sweet potatoes for Thanksgiving and we really liked them. You roast them and then glaze and broil them but it takes very little time and attention. Finally, you top them with some caramelized apples for a different texture and a little added sweetness.

Annie’s Sweet Potatoes
4 large sweet potatoes, scrubbed and halved lengthwise
3 T. brown sugar
3 T. butter (I used our healthy but not low-fat butter substitute)
coarse salt and freshly ground pepper
2 firm apples (I used fuji)
additional butter and white sugar

Preheat oven to 400 degrees. Place baking sheet in the oven and let it preheat with the oven. When it has preheated, take the pan out of the oven and place the potatoes face down upon it. Return it to the oven and roast until the potatoes are easily pierced with a fork. (Should take 20 or so minutes, depending on your potatoes.) Meanwhile, melt the butter in the microwave and add the brown sugar, stirring to mix them. Melt a little extra butter in a skillet over medium heat and add the chopped apples then sprinkle with a little white sugar. Stir them periodically until lightly browned. When the potatoes are tender, take them out of the oven, turn the broiler on. Flip the potatoes so that the flesh side is facing up. Brush them with the brown sugar/butter mixture and sprinkle them with coarse salt and a few grinds of fresh black pepper. Return them to the oven and broil for about 4-5 minutes or until the glaze looks done. Take them out, top them with apples and cool a bit before serving.

An Annie Original
Most of the time on this page, I list recipes that I’ve gotten from some other source, tweaked, of course. This time, I offer you an Annie original. I made these sweet potatoes for Thanksgiving and we really liked them. You roast them and then glaze and broil them but it takes very little time and attention. Finally, you top them with some caramelized apples for a different texture and a little added sweetness.

Annie’s Sweet Potatoes
4 large sweet potatoes, scrubbed and halved lengthwise
3 T. brown sugar
3 T. butter (I used our healthy but not low-fat butter substitute)
coarse salt and freshly ground pepper
2 firm apples (I used fuji)
additional butter and white sugar

Preheat oven to 400 degrees. Place baking sheet in the oven and let it preheat with the oven. When it has preheated, take the pan out of the oven and place the potatoes face down upon it. Return it to the oven and roast until the potatoes are easily pierced with a fork. (Should take 20 or so minutes, depending on your potatoes.) Meanwhile, melt the butter in the microwave and add the brown sugar, stirring to mix them. Melt a little extra butter in a skillet over medium heat and add the chopped apples then sprinkle with a little white sugar. Stir them periodically until lightly browned. When the potatoes are tender, take them out of the oven, turn the broiler on. Flip the potatoes so that the flesh side is facing up. Brush them with the brown sugar/butter mixture and sprinkle them with coarse salt and a few grinds of fresh black pepper. Return them to the oven and broil for about 4-5 minutes or until the glaze looks done. Take them out, top them with apples and cool a bit before serving.

An Annie Original
Most of the time on this page, I list recipes that I’ve gotten from some other source, tweaked, of course. This time, I offer you an Annie original. I made these sweet potatoes for Thanksgiving and we really liked them. You roast them and then glaze and broil them but it takes very little time and attention. Finally, you top them with some caramelized apples for a different texture and a little added sweetness.

Annie’s Sweet Potatoes
4 large sweet potatoes, scrubbed and halved lengthwise
3 T. brown sugar
3 T. butter (I used our healthy but not low-fat butter substitute)
coarse salt and freshly ground pepper
2 firm apples (I used fuji)
additional butter and white sugar

Preheat oven to 400 degrees. Place baking sheet in the oven and let it preheat with the oven. When it has preheated, take the pan out of the oven and place the potatoes face down upon it. Return it to the oven and roast until the potatoes are easily pierced with a fork. (Should take 20 or so minutes, depending on your potatoes.) Meanwhile, melt the butter in the microwave and add the brown sugar, stirring to mix them. Melt a little extra butter in a skillet over medium heat and add the chopped apples then sprinkle with a little white sugar. Stir them periodically until lightly browned. When the potatoes are tender, take them out of the oven, turn the broiler on. Flip the potatoes so that the flesh side is facing up. Brush them with the brown sugar/butter mixture and sprinkle them with coarse salt and a few grinds of fresh black pepper. Return them to the oven and broil for about 4-5 minutes or until the glaze looks done. Take them out, top them with apples and cool a bit before serving.

Awesome Almond Butter Cookies
I tried this recipe yesterday (I found it at Gluten-Free Girl a food blog that I read often.) and I’m so glad that I did because these cookies are yummy, big time. When people talk about what a recipe doesn’t have and then tell me that it is good even though it doesn’t have fat or sugar or something, I usually don’t really believe them. Especially not in a food that usually *has* the fat or sugar as an important part of the recipe. That being said, these are great gluten-free, dairy-free cookies. In fact, yesterday I made these along with a (from scratch) chocolate bundt cake. The cake was good, but guess what we are eating, and trying not to eat, today?

Almond Butter Cookies

1 cup almond butter
1 cup sugar (I’m using a little less next time)
1 egg
2 teaspoons baking powder
extra white sugar for rolling cookies
chocolate chips

Heat the oven to 350 degrees for 15 minutes. Cream the almond butter and the sugar together. Add the egg and mix until it is combined. Add the baking powder. Mix it a little more. Roll the dough into balls between the diameter of a quarter a silver dollar. (I think that even smaller would be fine.) Roll the balls in sugar and place on a baking sheet. Flatten a little with the heel of your hand. Bake for about 9 minutes. Take them out of the oven and make a little divet in each cookie with a spoon. Put 2-4 chocolate chips in the divet of each cookie. Put them back in the oven for 1 more minute. Take them out and loosen them from the baking sheet after waiting a few minutes. I cooled them right on the baking sheet.

Awesome Almond Butter Cookies
I tried this recipe yesterday (I found it at Gluten-Free Girl a food blog that I read often.) and I’m so glad that I did because these cookies are yummy, big time. When people talk about what a recipe doesn’t have and then tell me that it is good even though it doesn’t have fat or sugar or something, I usually don’t really believe them. Especially not in a food that usually *has* the fat or sugar as an important part of the recipe. That being said, these are great gluten-free, dairy-free cookies. In fact, yesterday I made these along with a (from scratch) chocolate bundt cake. The cake was good, but guess what we are eating, and trying not to eat, today?

Almond Butter Cookies

1 cup almond butter
1 cup sugar (I’m using a little less next time)
1 egg
2 teaspoons baking powder
extra white sugar for rolling cookies
chocolate chips

Heat the oven to 350 degrees for 15 minutes. Cream the almond butter and the sugar together. Add the egg and mix until it is combined. Add the baking powder. Mix it a little more. Roll the dough into balls between the diameter of a quarter a silver dollar. (I think that even smaller would be fine.) Roll the balls in sugar and place on a baking sheet. Flatten a little with the heel of your hand. Bake for about 9 minutes. Take them out of the oven and make a little divet in each cookie with a spoon. Put 2-4 chocolate chips in the divet of each cookie. Put them back in the oven for 1 more minute. Take them out and loosen them from the baking sheet after waiting a few minutes. I cooled them right on the baking sheet.

Awesome Almond Butter Cookies
I tried this recipe yesterday (I found it at Gluten-Free Girl a food blog that I read often.) and I’m so glad that I did because these cookies are yummy, big time. When people talk about what a recipe doesn’t have and then tell me that it is good even though it doesn’t have fat or sugar or something, I usually don’t really believe them. Especially not in a food that usually *has* the fat or sugar as an important part of the recipe. That being said, these are great gluten-free, dairy-free cookies. In fact, yesterday I made these along with a (from scratch) chocolate bundt cake. The cake was good, but guess what we are eating, and trying not to eat, today?

Almond Butter Cookies

1 cup almond butter
1 cup sugar (I’m using a little less next time)
1 egg
2 teaspoons baking powder
extra white sugar for rolling cookies
chocolate chips

Heat the oven to 350 degrees for 15 minutes. Cream the almond butter and the sugar together. Add the egg and mix until it is combined. Add the baking powder. Mix it a little more. Roll the dough into balls between the diameter of a quarter a silver dollar. (I think that even smaller would be fine.) Roll the balls in sugar and place on a baking sheet. Flatten a little with the heel of your hand. Bake for about 9 minutes. Take them out of the oven and make a little divet in each cookie with a spoon. Put 2-4 chocolate chips in the divet of each cookie. Put them back in the oven for 1 more minute. Take them out and loosen them from the baking sheet after waiting a few minutes. I cooled them right on the baking sheet.

Sticking Tongue to Frozen Metal and a Recipe for Frozen Times
The other night, I was making the milkshakes that we give the boys before they go to bed. I had finished doling out the ice cream, and thought that I would just eat the little bit that was left on the ice cream scoop before placing it in the sink. I’m such a genius, not. After scooping ice cream for 4 milkshakes, the scoop was pretty much frozen itself. You know what happened. At least I can pretty much be sure to remember this little happening and not do it again….

And, a recipe for the winter weather that is around the corner. By “around the corner”, I mean literally the winter storm that bearing down upon us here in St. Louis. Brrr. Seventy degrees one day and thirty the next…like Miss Liz used to say, “If you don’t like the weather here, well, just wait awhile, it’ll change soon.”

This cornbread is great made in a cast iron skillet (8-inch).

Buttery Cornbread

1 cup all-purpose flour
3/4 cup cornmeal
2 T. sugar
1 T. baking powder
1/2 t. salt
1 large egg, lightly beaten
3/4 cup milk
1/2 cup butter, melted
2 T. oil

Preheat oven to 425. Place the 2 T. oil in the skillet and allow it to heat along with the oven.
Combine first 5 ingredients in a large bowl. Comine egg, milk, and 1/2 cup melted butter; stir with a wire whisk. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.

This is great to serve with chili or tomato-vegetable soup. I had leftovers instead of toast this morning for breakfast. Yummm.