Educated by Tara westover
April 6, 2024 at 3:00 PM
Our group was small, but mighty. Hey, it happens....life gets in the way sometimes. That being said, our mini gathering was as rewarding as always.
As I was reflecting upon our upcoming discussion, I realized that it was not going to be possible to talk about everything - we simply did not have the time. I went with my gut and included as much as I dared. Our conversation lead us to some interesting revelations and I am incredibly thankful for our members feeling safe enough to share. What a powerful thing; people reading together and sharing how that text impacts our thinking. I truly love booking and baking with this wonderful group of humans.
You'll find our discussion document below, if you're interested.
Pictures are coming!
The Bake
A Deceiving Appetizer
While not as hands on as I would like, this quick and easy appetizer is sure to be a hit so I thought I would share how to make it. It takes longer for my oven to preheat than it takes for me to put this together - really! I saw this recipe in a Kraft cookbook I found at my grandmother's house when I was in high school. Soooo.....a long time ago, OK? We don't need to expound on the timing of that. I've been making it for shindigs ever since I started having shindigs. I don't remember the name of the recipe; I've been calling it the Dill/Cream Cheese Wrap Thing for decades.
Ingredients:
One 8 oz. package of cream cheese
Fresh dill, de-stemmed and finely minced
1 four oz. package crescent roll dough
Optional: 1 beaten egg for egg wash, or use heavy cream
Preheat the oven to 375
Line a baking sheet with parchment
Place half of the dough on a board and pinch seams together
Add the minced dill to the center part of the sealed dough
Place whole block of cream cheese on top of the dill
Carefully unroll the other half of crescent roll dough and pinch seams together
Place the other half of dough on top of the cream cheese/dill block; carefully seal completely
If you are still waiting for your oven to heat, just place the wrapped block in the refrigerator...otherwise simply brush with egg wash or a bit of heavy cream, then back until golden.
Serve with crackers
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