June 28, 2019


tongue impressor

By Martha L Shaw – © 2019

No one can get Joy by merely asking for it. It is one of the ripest fruits of the Christian life, and, like all fruits, must be grown” Henry Drummond




October 22, 2018

No matter how hard a lemon

may try to disguise itself as an apple,

The Gardener will know the truth.

Sprinkling sugar on the surface

will not make sweet that which is not.

By Martha L Shaw – ©2018


Related image



July 6, 2016

OKAY!  Forbidden fruit!  Why do we still fall for the foolish lies? The apple holds no wisdom nor any less worms!   The high we get is an EGO TRIP!  I prefer the journey with Jesus over THAT trip!  JOIN US?



Blueberry Jam Recipe – In Time For Breakfast!

August 2, 2013

Blueberry jam – just enough and no scientific gadgets needed!

Get out a skillet, pour in 3 heaping cups of blueberries and 3/4 cup of sugar.

Have clear jar(s) ready. This will make about a cup or slightly more depending on how thick you want it. Have a wooden spoon and potato masher ready.

Begin on low to medium heat and stir continually until blended and sugar melts. Mash the berries to release juices, then increase the heat to maintain a low boil. Stir constantly to reduce splashing and keep jam from burning. In less than 30 minutes you’re done! You will notice as you stir that it is becoming thicker and that as you drag the spoon across “the red sea parts” so to speak. I like it really thick and so ended up with a full cup. You might get more if you want a thinner jam. If you’re an early riser you can have this done in the morning and cooled in time for sleepy heads to enjoy on biscuits or toast! It’ll easily keep in the refrigerator for 4 weeks or so, but I doubt it’ll last near that long! You may easily double the recipe.If you’re a newby to jam, you’ll think your skillet is way too big, but you want a lot of bottom surface since it’ll reduce better that way! If some sticks on, next time stir more and perhaps a slightly slower boil – BUT DO NOT SCRAPE OFF THE STUCK ON PART.


January 13, 2013

This sounds sooooo good!

Fresh Eating

Katie:  After realizing how many artificial ingredients and how much sugar (8 grams per serving!) were in the low-fat salad dressing I’d been using, I decided to make my own dressing.  I used this recipe from Cooking Light, which was super quick to make.  I ended up with a delicious and healthier dressing that tastes great, especially with spinach.  Since it was so easy to make, I think I’ll definitely experiment with other homemade dressing in the future!

Strawberry Salad Dressing  (from Cooking Light)

  • 2 cups whole strawberries
  • 1/3 cup champagne vinegar or white wine vinegar
  • 2 tablespoons orange juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Blend everything in a blender or food processor.  It’s that simple!

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Berries and Cream Tea Cake

November 26, 2012

Many of you expressed a liking for my blueberry tea cake recipe and this one is just as “last minute” and offers lots of variety in presentation.

The recipe is the same as the Last Minute Blueberry Tea Cake  but rather than two packages of Martha White blueberry muffin mix, I used two of the strawberry muffin variety.  Everything else was exactly the same even the handfuls of blueberries.

In serving it, I spooned some strawberry jam (preserves would also work) in a microwave safe dish and melted it, then spooned it over top of a piece of cake, then I used low-fat whipped cream, yes the kind in the can, and added plenty of that.  This can  be enjoyed just straight from the oven warm or cool, but treating yourself to a fruit drizzle either as much as I did or a smaller amount, and a bit of whipped topping . . . yum.  Low sugar varieties of the jam and topping work just fine and since everything used is likely to be on a pantry shelf . . . great for last-minute needs or cravings. It took no time at all to mix  – less than 30 minutes from idea to eating – as the mix is just the package and milk and yes if I was not clear enough, I added a couple handfuls of blueberries right from the freezer.  Yum.


November 21, 2012

The rest of the story:  When we were kids, my sister worked in a bakery with a counter and stools where folks could have coffee and eat their freshly baked muffins.  It was a family owned place and their blueberry muffins were awesome.  My sister came home one day all smiles because she knew their secret.  They bought packaged muffin mix and simply added fresh blueberries then after putting the batter into the muffin pan; they topped each with sugar and baked them.  That was a long time ago and it came to me as I considered what to make for a light dessert or breakfast for tomorrow.  Blueberry tea cake was born.

You will need:

2 packages Martha White or Jiffy blueberry muffin mix

1 generous cup of blueberries

2 tablespoons of brown sugar

1 tablespoon of Bisquick baking mix

In mixing bowl prepare muffin mix as package directs, adding the fresh or frozen blueberries.  One cup would have been enough but I didn’t measure and just put in one handful after another until I was happy with it.  Lol  Fold the berries gently, and when blended pour batter into a greased 6 by 9 pan.

In a small dish combine the brown sugar and Bisquick until blended and sprinkle on top of the tea cake.  Bake at 425 for approx 22 minutes until lightly browned and toothpick inserted in center comes out clean.

This can easily be made from scratch but then it wouldn’t be “last minute” as the name suggests.  I pick up corn muffin mix and blueberry muffin mix when they’re on sale for pennies and they are handy when I need to have a treat in and out of the oven in about 20 minutes or less for those occasions when you have an unexpected guest in for tea, etc.  I also always have berries in the freezer.  Frozen blueberries are a wonderful candy alternative too.  Lol

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