Angela's Blog
A Bit About me

Welcome to my personal weblog! I have many areas of interest as a Christian wife and home schooling mother of 6 girls: writing, poetry, website design, digital photography, a home business (sewing); however, this blog will focus more on the wonderful journey the Lord has brought our family through and what the Lord has shown me in His Holy Word.

I know that my devotionals don't often speak of specifics in our lives, but I want my readers to know that what I write comes most often from what the Lord is doing in our lives, or has done. I don't just repeat words by this preacher or that one. My devotionals are often written through a haze of tears, sometimes in grief, sometimes in peace at God's goodness for what He is doing for our good. At other times, after a flood of tears over my lack of faith in His great plan for us, especially after I've seen Heaven's gates open in another miraculous answer to prayer. What I write is what God shows me through those trials which He brings because of His great goodness as He works out His perfect plan. - Angela.

Church Membership:
People's Baptist Church
Old Fashioned, KJB

Daily Blessings

    The link to the Daily Blessing provider is given for credit purposes only. I cannot endorse all content on their website. - Angela

KJ Bible Search

    Entire Bible
    Old Testament
    New Testament
    Red letter
    Show verse numbers only

Networked blogs

Auntie Bev’s Pecan Pie

Auntie Bev’s Pecan Pie

Pastry for 9-inch single crust                             1/4 tsp. salt
1 cup dark corn syrup                                           3 eggs
1/2 cup granulated sugar                                     1/2 tsp. vanilla
2 tbs. Butter                                                               1-½ cup small pecans

1.  Adjust rack 4 or 5 inches above bottom of oven. Start oven 10 min before baking; set to hot (450).

2. Make pastry. Roll out and line a 9-inch pie pan, preferably glass, with pastry, fitting well into angles. Trim 1/2-inch from edge with scissors, then turn overhang under so fold is even with pan rim. Flute or imprint with fork tines at inch intervals.

3. Measure next 4 ingredients into heavy aluminum saucepan and heat to boiling, stirring constantly with a wooden spoon. Break eggs into 2-qt bowl; remove 1-tsp. white, beat slightly and use to brush inside of pastry.

4. Beat eggs with fork until well broken up but not until frothy, over-beaten eggs obscure nuts. Gradually stir in hot syrup, then vanilla and nuts. DO NOT BEAT.

5. Pour into pastry lined pan. Bake 10 min, then reduce heat to moderately slow (325), and bake 25 or 30 min longer or until filling is set. Remove to cake rack to cool. Serve lukewarm or thoroughly cooled.

HINT: To avoid over-browning, cover pie with aluminum pan of same size first 15 min of baking.

Leave a Reply

Your email address will not be published. Required fields are marked *