Proverbs 31:10-31

A wife of noble character who can find?
       She is worth far more than rubies.

 Her husband has full confidence in her
       and lacks nothing of value.

She brings him good, not harm,
       all the days of her life.

She selects wool and flax
       and works with eager hands.

She is like the merchant ships,
       bringing her food from afar.

She gets up while it is still dark;
       she provides food for her family
       and portions for her servant girls.

She considers a field and buys it;
       out of her earnings she plants a vineyard.

She sets about her work vigorously;
       her arms are strong for her tasks.

She sees that her trading is profitable,
       and her lamp does not go out at night.

In her hand she holds the distaff
       and grasps the spindle with her fingers.

She opens her arms to the poor
       and extends her hands to the needy.

When it snows, she has no fear for her household;
       for all of them are clothed in scarlet.

She makes coverings for her bed;
       she is clothed in fine linen and purple.

Her husband is respected at the city gate,
       where he takes his seat among the elders of the land.

She makes linen garments and sells them,
       and supplies the merchants with sashes.

She is clothed with strength and dignity;
       she can laugh at the days to come.

She speaks with wisdom,
       and faithful instruction is on her tongue.

She watches over the affairs of her household
       and does not eat the bread of idleness.

Her children arise and call her blessed;
       her husband also, and he praises her:

"Many women do noble things,
       but you surpass them all."

Charm is deceptive, and beauty is fleeting;
       but a woman who fears the LORD is to be praised.

Give her the reward she has earned,
       and let her works bring her praise at the city gate.
 Butterhorns 
Ingredients:
  • 1 tablespoon yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water
  • 1/2 cup milk
  • 1 egg
  • 2 cups flour
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup real butter

Directions:
  1. Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
  2. Measure the flour, second amount of sugar and salt into a bowl.
  3. Cut the butter into the flour using a pastry blender. You should have very small pieces of butter when you are done.. . it should look like oatmeal.
  4. Warm the milk until the chill is off.
  5. Add the slightly beaten egg to the milk.
  6. Add the yeast, milk, egg into the dry ingredients.
  7. Stir well until it all blended together. It will be a batter, not a kneadable dough.
  8. The dough will double, so move the dough to another bowl if it is not large enough.
  9. Cover the bowl with plastic wrap and refrigerate. . .at least 4 hours or overnight.
  10. Sprinkle flour on your counter.Roll the dough to 1/2 inch thick rectangle. The dough will be sticky, but. .stick with it. You can use flour to make it easier.
  11. Cut 3/4 inch strips, twist them and roll up as shown.
  12. Put the twists on a greased pan.
  13. Let rise about 1 hour or until doubled in size.
  14. Bake at 400 for about 10 - 15 minutes.
  15. Crush FRESH walnuts. . in the food processor or chop them very finely.
  16. Make a icing of 1 cup icing sugar, 1/2 teaspoon vanilla and enough milk to make a spreadable consistency.
  17. Ice and then dip the Butterhorns in the crushed nuts.
*They freeze very well. I put them on a cookie sheet, freeze them and then slip them into zip loc bags. To serve, allow to come to room temperature and freshen  very slightly in the oven.*

If you want to put some Lemon on your Butterhorns instead of crushed nuts. Put a teaspoon of Lemon Cheese in the center of your Butterhorn just before baking.


Lemon Cheese

Ingredients:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • the finely shredded peel of one medium sized lemon
  • the juice of one medium sized lemon. . . 3 tablespoons
  • 3 tablespoons water
  • 3 beaten egg yolks
  • 1/4 cup butter. . cubed
Directions:
  1. In a small saucepan stir together the sugar and the cornstarch.
  2. Stir in the lemon peel and the lemon juice and water.
  3. Cook and stir over medium heat until it has thickened and is bubbly.
  4. Slowly pour a wee bit of the hot lemon mixture into the bowl where the beaten egg yolks are, stir with a small whisk.
  5. Slowly add a little more until you have added about half of the hot mixture. If you do this the opposite way, you will have scrambled eggs.
  6. Add all the egg mixture into the remaining hot mixture and continue to cook a few minutes, continue stirring the whole time.
  7. Remove from heat and add the cubed butter and stir well until smooth and glossy.
  8. Cover the hot lemon cheese with plastic wrap . Put the plastic wrap against the surface of the lemon cheese to avoid condensation forming.
  9. Allow to cool and refrigerate.
    "To be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed." ~ Titus 2:5