New School Year and New Recipes

On top of everything else, our dear sweet friend Sarah is getting married at the beginning of November and we are working on a very special gift for the bride. The truth is that this is as much for the groom as for her. It’s a cookbook. We’re filling it with all the essential information that a new homemaker must have, like conversion tables, substitution lists, and formal dining advice. We are also filling it with all of her and Mike’s favorite recipes. Mike is the lucky groom. In addition to all the old favorites we’ve been trying out some new ones. Here is a simple meal that I recently made for my family. The “Love Bread” is a sweet quick bread recipe that makes 2 loaves – one for your family to eat and one to share.

Spiral Cut Ham (Cold or heated it’s always great!!)

Corn and Avocado Summer Salad

Cinnamon Love Bread

Corn and Avocado Summer Salad


4 ears yellow or white corn (uncooked)
1 cup cherry or grape tomatoes, sliced
1 lime, juiced
1/2 cup fresh cilantro, finely chopped
2 avocados, cubed
Salt, to taste


Cut corn of cob and place in a large bowl. Add sliced tomatoes. Stir in lime juice and cilantro. Add salt a pinch at a time to suit your taste.

Cover and refrigerate for  at least 30 minutes.

Right before serving dice avocados and sure them in.

Lemon Poppyseed Love Bread


1 Cup Oil
1½ Cups Sugar
1 tsp. Lemon Extract
3 Large Eggs
2½ Cups Flour
1½ Cups Milk
2 Small Boxes Instant Lemon Pudding
1 tsp. Baking Powder
2 tsp. Salt
2 tsp. Baking Soda
2 tsp. Poppy Seeds


Preheat oven to 325 degrees F. Grease the bottom of 2 loaf pans and sprinkle a dusting of sugar on the bottom. Set aside 2 tsp. of sugar to top batter before baking. Use the remaining sugar in the batter.

Combine all ingredients and mix well. Pour into 2 well prepared pans. Sprinkle 1 tsp. sugar on top of each. Bake at 325 degrees F for 75 minutes, or until a knife stuck in the center comes out moist but without any batter. Let cool.

Until next time, Happy Homeschooling! 

Laura Nolette


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