Sunday, September 19, 2010

Praline Pecans & Cranberries and More

Today we were reminded of the results that occur when we have made room for God to work through us. The scripture was from 2 Kings 4:8-37: the story of the Shunammite who made a room for Elisha, the man of God.  The results of her kindness-her womb was opened, & she had a son. It was a powerful message. The prophetic word was given to us, "My hand is on you to be one who lives in my presence; to be an example and an illustration to all who walk here."
This afternoon we went to the Astros/Reds game. The 'stros won :) The christian band, Mercy Me had a concert after the game. We had seats very close to the stage for the concert!!!
We have a busy week planned. I know the presence of God goes with me.
I have a food styling event this Wed. It includes about 30 hrs. of preparation. I'll spend Mon. & Tues. shopping & chopping to prepare the demonstration food & samples for 75 consumers. I am so very thankful for this job opportunity. For a little appreciation gift to the client for choosing the consulting firm I work for, I'm making gift bags of "Praline Pecans & Cranberries". I usually make these in the fall. It isn't feeling like autumn here in Houston at the moment, but they are a perfect choice for gift-giving. They are sweet, and crunchy, and the tart cranberries add a burst of color. I've added the recipe below the pictures of our afternoon @ the concert.
Bart Millard

Jim & I @ the Mercy Me concert after the Astros game.

Mercy Me


3 1/2 cups pecan halves
1/4 cup light corn syrup
1/4 cup light brown sugar
2 tablespoons butter or margarine
1 teaspoon vanilla
1/4 teaspoon baking soda
1 1/2 cups dried cranberries
Preheat oven to 250 degrees. Grease a 9x13 inch pan.
In large mixing bowl, combine pecans and cranberries.  Set aside.  In medium saucepan, combine butter, brown sugar and corn syrup.  Heat to a rolling boil.  Remove from heat.  Add baking soda, caution, mixture will foam up.  Add vanilla and stir.  Pour mixture over pecans and cranberries.  Stir to coat well.  Pour coated pecans into 9” x 13” pan.  Bake for 1 hour, stirring every 15 – 20 minutes.  Transfer to a large baking sheet that has been covered with heavy duty aluminum foil, spreading pecans evenly with lightly greased spoon.  Cool completely.  Break pecans apart with a wooden spoon.  Store in airtight container for up to 2 weeks.
Servings: 5 cups


No comments:

Post a Comment