Where did the summer go? Every year it seems to be shorter and shorter - I think that is a sign of old age.
My husband, Steve, is the new headmaster at Carroll Academy, and he has been busily preparing for the teachers to arrive on campus this week. School can be just as busy a place in the summer as it is during the school year.
For the first time in 20 years, I will not be preparing a classroom to teach this year. It hit me last week as I saw children and their parents with school supply lists in hand getting ready for the new school year how much I will miss teaching.
Teachers do what they do because they love it. The pay is not that great, the hours are long, and lately, I don't think teachers always get the respect they deserve.
Every year I have taught has been a pleasure. The many friends I have made and the students I have had the opportunity to get to know have been some of the most rewarding experiences of my life.
When I am out and about, nothing makes me happier than to hear "Hey, Mrs. Flemming!" and turn around to see a former student. I am always glad to see them and catch up on their lives.
Even though I won't be teaching, I have plenty of new endeavors to keep me busy. As the food stylist for "The Help," new grandmother, wife of CA's headmaster, newspaper columnist, and book and web page author, I know there won't be a dull moment and that is just the way I like it!
Someone sent me this prayer and it really touched my heart. I thought I would share it with you today. I hope it means as much to you as it has to me.
Dear Lord,
I thank you for this day. I thank you for being able to see and hear this morning. I am blessed because you are a forgiving God and an understanding God. You have done so much for me and keep on blessing me. Forgive me this day for everything I have done, said or thought that was not pleasing to you. I ask now for your forgiveness.
Please keep me safe from all danger and harm. Help me to start this day with a new attitude and plenty of gratitude. Let me make the best of each day to clear my mind so that I can hear from You.
Let me not whine and whimper over things I have no control over. Let me continue to see sin through God's eyes and acknowledge it as evil. And when I sin, let me repent, and confess with my mouth my wrongdoing, and receive the forgiveness of God.
And when the world closes in on me, let me remember Jesus' example - to slip away and find a quiet place to pry. It's the best response when I am pushed beyond my limits. I know that when I can't pray, You listen to my heart. Continue to use me to do Your will.
Continue to bless me that I may be a blessing to others. Keep me strong that I may help the weak. Keep me uplifted that I may have words of encouragement for others. I pray for those who are lost and can't find their way. I pray for those who are misjudged and misunderstood. I pray for those who don't know you. I pray for those who don't believe. But I thank you that I believe.
I believe that God changes people and God changes things. I pray for all my sisters and brothers. I pray for every member of their households. I pray for peace, love and joy in their homes that they are out of debt and all their needs are met.
I pray that every eye that reads this knows there is no problem, circumstance, or situation greater than God. Every battle is in Your hands for You to fight. I pray that these words be received into the hearts of every eye that sees them and every mouth that confesses them willingly.
This is my prayer.
In Jesus' Name, Amen
Good luck to all you teachers, coaches and administrators as the new school year gets underway.
Hope you enjoy today's pound cake recipes. Thanks for reading.
FRESH PEACH POUND CAKE
1 cup butter, softened
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
¼ teaspoon rum extract
½ cup sour cream
1 (3 ounces) package peach flavored jell-o
3 cups plain flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups fresh chopped peaches
Preheat oven to 325 degrees.
Spray a 10-inch tube pan with flour baking spray.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs and beat well after each addition.
Stir in vanilla and rum extracts.
In a small bowl, mix Jell-O and sour cream.
In a separate bowl, combine flour, salt, baking soda, cinnamon and nutmeg.
Gradually add dry mixture to butter mixture, beating well to combine.
Fold in sour cream mixture; spoon batter into prepared pan.
Bake for 1 hour. Cover loosely with foil to prevent cake from getting too brown and bake for another 40 to 50 minutes.
Check with a toothpick to see if center comes out clean.
Let cool in pan for 10 minutes and cool completely on a wire rack.
WHITE CHOCOLATE POUND CAKE
1 cup butter, softened
2 cups sugar
5 large eggs
3 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
8 (1 ounce) squares white chocolate, melted
Preheat oven to 300 degrees.
Spray a 10-inch bundt pan with nonstick flour baking spray.
In a large bowl, beat butter and sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking soda, baking powder and salt.
Add to butter mixture alternating with buttermilk and ending with flour.
Stir in melted chocolate and pour into prepared pan.
Bake for approximately 1 hour and 30 minutes.
Let cool in pan for 10 minutes and cool completely on wire rack.
PEANUT BUTTER POUND CAKE
1 cup butter, softened
1½ cups sugar
1 cup brown sugar
½ cup creamy peanut butter
1 teaspoon vanilla extract
5 large eggs
3 cups flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 (10 ounces) package swirled milk chocolate and peanut butter morsels
Preheat oven to 325 degrees.
Spray a 12-cup bundt cake pan with nonstick flour cooking spray.
In a large bowl, beat butter, sugars and peanut butter until fluffy; add vanilla and eggs.
In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture alternately with milk.
Stir in chocolate peanut butter morsels; spoon into prepared pan.
Bake for approximately 1¼ - 1½ hours.
May place foil over top during baking to prevent cake from getting too brown.
Let cool in pan for 10 minutes and then cool on wire rack completely.
•Contact Lee Ann Flemming at lafkitchen@hughes.net.
