Tag: Ramsay

Genesis 41-42 Deep Diving Bible Study by Gordon Ramsay

Genesis 35-37 Deep Diving Bible Study


 

Good Monday Morning, Siblings!
Today’s readings are Genesis 41-42

Rabbit Trails
🌿As you are reading today, keep in mind what we’ve talked about: As the reader you are sometimes privy to more information than the primary figures in our story have.

🌿We have no record of contact between Joseph, his father, or his brothers during the time in which Joseph was sold and rose to power in Egypt.

🌿We are given insight into Joseph’s state of mind towards his family in the naming of his two sons.
Manessah means “to cause to forget” and Joseph says he named him that because “YHWH has made me forget all my hardship and all my father’s house.”
Ephraim means “fruitful” and Joseph stated: “For YHWH has made me fruitful in the land of my affliction.”

I often wonder if Joseph spent a great deal of time wondering why his father did not come looking for him and how that must have hurt. Through these names we can see the pain of betrayal, rejection, and making peace with a new plan that the Lord had for his life.

🌿Wise in the World’s Eyes
Pharaoh had many wise men who could not interpret his dream. These would have been scholars, intellectual types, the wisest of the wise as far as everyone was concerned.
And yet, YHWH’s ways were beyond their vision and understanding. Even so, Joseph clearly states that he is not the one who offers interpretations, but YHWH, and from that source wisdom flows to the pharaoh. 

🌿Note that YHWH offered sufficient warning, as is His way, before disaster befell Egypt. The people had clear signs and instructions on how to prepare. However, in preparing they would have had to put back grain during a time of plenty. Perhaps, in their own wisdom, this would have been a time of celebrating and enjoying their abundance, but in heeding God’s wisdom they had to remain steadfast and prepare instead.

  • If we were in their place, with warnings and signs that a time of tribulation was coming and that we should prepare, but found ourselves in a time of plenty in many ways, would we heed the warnings found within YHWH’s word?
  • Would we turn to YHWH or would we simply turn to our own wise men?

We can answer that question by seeing how we are responding at this very point in time.

One of the best things we can be doing right now is read His Word, firsthand, for ourselves.

Prophetic Dream Refresher: Genesis  37:5-11 again Now Joseph had a dream, and when he told it to his brothers they hated him even more. He said to them, “Hear this dream that I have dreamed: Behold, we were binding sheaves in the field, and behold, my sheaf arose and stood upright. And behold, your sheaves gathered around it and bowed down to my sheaf.” His brothers said to him, “Are you indeed to reign over us? Or are you indeed to rule over us?” So they hated him even more for his dreams and for his words.

Then he dreamed another dream and told it to his brothers and said, “Behold, I have dreamed another dream. Behold, the sun, the moon, and eleven stars were bowing down to me.” 10 But when he told it to his father and to his brothers, his father rebuked him and said to him, “What is this dream that you have dreamed? Shall I and your mother and your brothers indeed come to bow ourselves to the ground before you?” 11 And his brothers were jealous of him, but his father kept the saying in mind.

Now let’s read a passage from today Genesis 42:6: Now Joseph was governor over the land. He was the one who sold to all the people of the land. And Joseph’s brothers came and bowed themselves before him with their faces to the ground.

The word of YHWH ALWAYS Proves True! 

I’m so grateful to be on this journey with you! May He bless our readings with revelation of His will and wisdom in our lives.
Test everything, hold tight to what is good – and HE is the only source of good.

May YHWH Bless the reading of His word!

Today’s link: Gingerbread Spiced Coffee  

If you enjoy this Bible study, please do me a great favor and visit my recipe links each day. It is a tremendous help to me.
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OATMEAL CAKE RECIPE – Butter with a Side of Bread by Gordon Ramsay

OATMEAL CAKE RECIPE - Butter with a Side of Bread


Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don’t even need frosting!

This Oatmeal Cake recipe has been in my family for years and is my absolute favorite cake recipe. Typically, Oatmeal Cake is topped with a coconut/brown sugar icing, but I don’t really care for coconut and always felt like the cake was better without it.

Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don't even need frosting!

Years ago, I decided a little bit of chocolate would be delicious so I started sprinkling chocolate chips on top as soon as the cake comes out of the oven. You can spread the chocolate chips around once they are melted, but I prefer to leave them intact. They will melt at first and then re-harden a little bit, but they add just the right amount of chocolate flavor to the cake. The only thing that makes this cake better is eating it warm with a scoop of vanilla ice cream.

Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don't even need frosting!

Ingredients in Oatmeal Cake recipe

  • 1 1/2 cups boiling water
  • 1 cup old-fashioned rolled oats
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1-2 cups semi-sweet chocolate chips

Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don't even need frosting!

How to make Oatmeal Cake recipe

The first step in making oatmeal cake is to soften the oats. Place the oats in a large bowl and pour the boiling water on top. Let the oats soak for about 10 minutes before adding the other ingredients.

Add the eggs, shortening, sugar and brown sugar and mix well. Add the flour, salt, baking soda and cinnamon and continue to mix until well combined.

Pour the batter into a greased 9X13 pan and bake at 350° for 40 minutes. Remove the cake from the oven and then sprinkle the chocolate chips evenly on top. Serve immediately or store at room temperature for up to 3-4 days.

Step by step instructions on making oatmeal cake

Oatmeal Cake

Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don’t even need frosting!

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Course: Dessert

Cuisine: American

Keyword: oatmeal cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 24

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup old-fashioned rolled oats
  • 2 eggs
  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1-2 cups semi-sweet chocolate chips

Instructions

  • Place the oats in a large bowl and pour the boiling water on top. Let the oats soak for about 10 minutes before adding the other ingredients.

  • Add the eggs, shortening, sugar and brown sugar and mix well. Add the flour, salt, baking soda and cinnamon and continue to mix until well combined.

  • Pour the batter into a greased 9X13 pan and bake at 350° for 40 minutes. Remove the cake from the oven and then sprinkle the chocolate chips evenly on top. Serve immediately or store at room temperature for up to 3-4 days.

What kind of oats work best in oatmeal cake?

I usually use old-fashioned oats in this recipe, but you can definitely use quick oats if that is what you have on hand. I prefer the texture and flavor of old-fashioned oats, so make sure to try them out and see what you prefer.

Bite of oatmeal cake

How do you store oatmeal cake?

Oatmeal cake will stay fresh when kept at room temperature for about 3-4 days. This recipe is one that tastes better warm, so if you don’t devour the whole thing when it’s fresh out of the oven, make sure to warm up any leftover pieces in the microwave before serving.

Love cake? So do we! Here are some of our favorite cake recipes:

Oatmeal Cake recipe that is moist, full of oats and easily topped with chocolate chips. This easy cake recipe is made with simple ingredients that yield such a delicious cake, you don't even need frosting!

Oatmeal Cake recipe that is easily made with old-fashioned oats, a few other simple ingredients and then topped with chocolate chips. This delicious cake recipe is very easy to make and is so yummy, you don’t even need frosting!

Like oatmeal? So do we! Check out some of our favorite oatmeal recipes!

Faux Pecan Pie – Southern Plate by Gordon Ramsay

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!


My Faux Pecan Pie is a taste twin to the classic but safe for families who have someone with a nut allergy. Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!Since I posted this recipe in 2011, I’ve received countless emails thanking me for helping families bring back this treasured holiday pie to the table for folks who have nut allergies. I’m so grateful that this recipe has proved to be helpful to families like that – nut allergies are nothing to play around with! The funny thing is, I didn’t develop this recipe because of that, though. I actually developed it because I felt pecans were just too expensive. I much prefer the unexpected outcome of helping families, though!

This is a fun recipe to feed people. At first glance, it looks like a pecan pie and folks usually don’t take a second glance before digging in for a bite and telling you how good it is. My husband’s exact words were “That is the BEST pecan pie I’ve ever tasted!”. Then I got to tell him it didn’t have any pecans in it.

A similar situation happened at my kid’s school when I took a few of these up there. One of the teachers came into the office talking about how good the pecan pie was and the secretary said “You mean the pecan less pecan pie?” she replied “Oh no, I got the one that had pecans in it…” ~snickers~ Of course, I hadn’t taken anything with pecans in it to the school.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

This is a fabulous pie for those with nut allergies but that isn’t why I developed it, I actually didn’t even think about that until someone asked for the recipe, stating that they had a friend with allergies who would be excited to get pecan pie again! I developed it as a way of saving money. Have you seen the cost of pecans lately?

Right about now, making this pie with my recipe instead of pecans will save anywhere from five to seven dollars, depending on where you shop. Most folks I know can cook an entire supper for that amount of money!

So I guess there is a double bonus involved, but in hindsight having a faux pecan pie for those with nut allergies is a much greater purpose.

I have seen some varying recipes for faux pecan pie around the web. The most common one utilizing pinto beans in place of pecans. I have that on my list to try someday and I’ll probably do it, but I couldn’t bring myself to suggest you put pintos in your pie so I set about developing my own faux pecan pie.

I started with my Mother’s No Fail Pecan Pie recipe and then blended it a bit with that crust of my Strawberry Pretzel Salad (which is in my cookbook, but not on SouthernPlate.com). Everyone is always surprised that the crust isn’t made of pecans, so what a great inspiration to add to my pie! It took about seven pies to get the proportions and cooking time just right, because this pie really needs to be made as a deep dish but I’m finally ready to bring it to you today in it’s final form.

I’m gonna start this post out with a disclaimer that I’m sure is obvious to just about everyone reading this: Pecan pie is not a health food. It’s not supposed to be. A good pecan pie is gonna contain butter, sometimes lots of it. It will also have sugar in various forms, usually granulated and corn syrup. A good pecan pie is not for the faint of heart but it is the golden nugget of pies. Rich, buttery, delicious. Unlike any other. This Faux Pecan Pie lives up to all of those expectations.

If you’re on a diet, just have one or two bites and make sure you savor them, then be sure and make it again when you’re not on a diet anymore. If you have a family member or friend with a nut allergy, this would be a welcome treat for them at your holiday dinner! But I suggest not telling anyone it doesn’t have pecans until they eat it, mainly because it is fun seeing the look on their face :).

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

You’ll need: A Deep Dish Pie Crust, Light Corn Syrup, Butter, Pretzels, Sugar, Eggs, and Vanilla.

I recommend unsalted, real butter in this recipe. I also recommend not spelling “recommend” unless you have to because it is one of those annoying words to spell. I really think it needs two “c” ‘s but Websters never listens to me. ~sigh~

Note: If all you have is margarine or you just can’t afford butter, go for it. Trust me, I’ve been there! The pie will taste slightly different but t’ain’t nobody here gonna judge because we were raised better than that. ~Grin~

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Following my recipe below, place the butter for the pie filling in a large bowl and microwave it until melted. Allow to cool.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Once slightly cooled butter and all other filling ingredients in a medium sized bowl and mix together with a wire whisk. 

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Here is our pie filling all mixed up. Ready for an action shot now?

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Isn’t that pretty? Pour filling into unbaked pie crust. 

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Like this. 

I know it looks yellow now but it will be that beautiful golden color once baked.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Now we need to crush our pretzels.

Place your pretzels in a gallon zipper bag and crush those puppies. They don’t have to be pulverized, just broke up kinda good.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Melt your butter for the topping (see recipe) and add in your tiny amount of sugar.

Add in pretzels and stir until coated well.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Sprinkle evenly over the top of your pie.

I know it will seem like a lot of pretzels but they sink down a bit as we cook, which is why I made this a deep dish pie. The first pie I tried wasn’t deep dish and it seemed like there was hardly any filling when the pretzels sunk down a little bit. This will come out in perfect proportions to the top crust and the filling.

Place pie plate on a baking sheet and bake at 350 for one hour, covering with foil after the first thirty minutes to prevent over browning.

Allow to cool completely before serving. 

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

Here is our finished pie.

Faux Pecan Pie - Nut Free and Tasted Like The Real Thing!

This is a closer shot that shows the filling a little better (because I couldn’t pick which one I liked the most)

This post is dedicated to my sweet friend, Alyssa, and everyone else who has a nut allergy or love someone who does.

Don’t forget to add this pie to your holiday menu!

Ingredients

Filling

  • 4 Eggs
  • 1+ 1/4 cup sugar
  • 1/2 cup plus 2 Tablespoons unsalted butter melted and cooled
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla
  • Deep Dish Pie Shell unbaked

Topping

  • 1-1/2 cups crushed pretzels
  • 3 Tablespoons butter melted
  • 2 Tablespoons sugar

Instructions

  • Preheat oven to 350.

  • For Filling: Place first five ingredients in large mixing bowl and mix with wire whisk until well combined.

  • Pour into pie shell.

  • Combine all topping ingredients in medium bowl and stir well with a spoon to coat pretzels.

  • Sprinkle topping evenly over pie.

  • Bake in 350 oven for 1 hour, covering with foil after 30 minutes to prevent over browning.

  • Allow to cool completely before serving. Can be made a day or two ahead of time and stored in refrigerator.

 

Sara submitted a great quote on our Give A Penny Page that I think really puts you in the right frame of mind for dealing with life sometimes. We can’t just go out meekly with a weak smile and hope for a good day, we have to do it with Gusto!

“Tackle the world with a smile, and the world will tackle you back with more than one.”

Thank you Sara! Submit your quote by clicking here. 


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