Good morning, welcome to the Blogging From A to Z Challenge Letter F. As you can see I am still behind. Everyone else should be on the Letter H. But that isn’t going to stop me.
I will be sharing Homeschooling Resources that begin with the Letter F. A snack beginning with F Fruitcake and one must have items for Homeschooling that begins with the letter F.
Lord help me what am I going to share this morning? Then as I struggled with this File Folders popped into my head which we use both in Homeschooling and my business. Along with a Filing Cabinet. God is good… as this was a God moment.
Just like the Little Engine who said I think I can… I think I can… I know I can.. I can and will catch up sometime this month. In the meantime have a wonderful day.
Helpful for planning an educational visit to tour a factory during your travels
A large collection of forms for a variety of unit studies, subjects, as well as several forms to help you organize your homeschool
You will find all the best free homeschooling curriculum available online, in one convenient location.
For a snack this morning I thought I would share a recipe for Fruitcake. Which my mother in law makes every year for Christmas. The only problem with that is I don’t know anyone who eats them.
Other than my mom who has passed away and when she wanted a Fruitcake she would ask my Uncle Chuck to make it for her. Do you like Fruitcake? Do you make them or purchase them?
Recipe:
Ingredients
- 1-1/2 cups whole red candied cherries
- 1-1/2 cups whole green candied cherries
- 3 cups diced candied pineapple
- 1 pound walnut halves
- 10 ounces golden raisins
- 1 cup shortening
- 1 cup sugar
- 5 large eggs
- 4 tablespoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- Preheat oven to 300°. Then you will combine the fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Then combine the flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat.
- Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Thank you,
Glenda, Charlie and David Cates
