At the start of April, I was quite sure that we would have a test copy of our book by the middle of the month. I was getting pretty excited; we only had a few minor edits to finish, we had just gotten it proofread, and things were looking good! Uploading it to our printer’s website took a bit longer than I suspected it would, but after finally asking the AI Chatbot to speak with a real person, my problems were quickly resolved.
We ordered two test copies; I had a special cleric in mind whom I thought would really appreciate a copy, but I knew that meeting him in person was rather a challenging matter, busy as he is. We didn’t exactly buy tickets to a fundraiser just to see him (it involved afternoon tea, so I was keen to go anyway!) but I thought the timing was providential and we really wanted his blessing on our project.
Our book copies were set to arrive April 17. I was amazed at how fast they were to get here- but quite happy and grateful. I got a notice that they would be delivered on the 18th… sure- no problem! On the morning of the 18th, I got a notice saying they were one town over, so I was quite certain that we would see them soon. But as Saturday the 18th wore on and no books came, I began to suspect that I would not see them until the following week. Well, of course they will get here before Wednesday, right? From 5 miles away?? But Sunday and Monday passed with no update (was I checking constantly for updates? …Maybe...). I filed a claim. There were no books Wednesday; no book for that special cleric and no book for us to examine! Our package was finally located on Thursday… Clear across the country in North Carolina! What were our books doing in North Carolina?? I may have also told exactly everyone whom I came across that week, that our books ended up in North Carolina.
It took exactly a week (for reasons UPS won’t share) for the books to make it back to the Pacific NW, and on Thursday the 30th, just before lunch, they came! It was the day before our launch day. I ended up having to text quite a lot of people to share the happy news that the books finally came. It was good to see the book; to hold it in my hand to feel the matte finish of the cover and see the quality of the colors in the printing, which was nice and crisp- hooray! Deo gratias.
I was still a little sad that we did not get to deliver a copy to that certain person, but I can only imagine that it was not supposed to happen then. We did find one glaring error in the back of the book- a large typo in the history section (and to be fair to our proofreader, that part was finished after having it proofread). Perhaps that was the reason why the delivery didn’t happen, but in any event, we have now been able to comb through the book and make our last little changes to make it as good as we possibly can. And we will eventually send the real, finished book to our special cleric. And I’m going to avoid shipping via UPS for a while, if I can!
Now, here are some pictures of the book in real life…
Guys… we still need help spreading the word about the Ave Lamb Founder’s Circle! We want to get our first book printed. You can help! We are giving away 2 “Blessed” Level Founder’s Circle Memberships ($75 ea.)… one on our AveLamb.com website, and one on Instagram (@brightlyhude and @avelambbooks ). This is what’s included in that level:
Click below for more information!
Not too long ago, I shared my love of scones, and my scone recipe. Over the years I have experimented quite a lot with this recipe, and have come up with several variations… even some different baked items! I have a gluten-free variation, a vegan one, a coffee cake recipe, cornbread recipe, drop-biscuit recipe… I thought I would share them today! You can find a PDF with all of them in the Downloads Section of my Website (scroll down!).
Any of my sweet scone varieties with 1 cup total liquid dairy or coconut milk. Scoop onto your fruit pie (filling only) recipe of choice before you bake (30-40 minutes at 375). It is helpful to soften the pie filling in a pot on the stove first (stir constantly… watch carefully). You may need to cover the cobbler top with foil if it is getting too brown when baking.
Ingredients:
2c GF Oat Flour (240 g)
2tsp Baking Powder
1/4 tsp Salt
1/4 c Sugar
1 Egg- lightly beaten
1.5 tsp Vanilla
1/3 cup Plain whole yogurt (80 g)
1/3 cup Whole milk (79 g)
5 1/3 tbs Cold Butter (76 g)
Optional: 1/2 c mix in (chocolate chips, raisins, blueberries, etc.)
Directions:
Preheat the oven to 375 F
Spray a scone or muffin pan with oil (I like avocado oil)
In a big bowl, mix oat flour, sugar, baking powder, and salt. Whisk together! Set aside.
In a small bowl, combine egg- lightly beaten & vanilla, yogurt + milk
In the large flour bowl, grate in the cold butter and stir with your whisk or a fork until it’s evenly distributed.
Make a well in the flour mix. Pour in the egg and dairy mix. Stir until combined. Scoop or pour batter into prepared pan.
Bake for 20-25 minutes until tops are lightly toasted and a skewer comes out clean (or 190-200 degrees on a thermometer)
Let cool for 5 minutes before serving. Enjoy!
Ingredients:
2c Flour (240 g)
2tsp Baking Powder (10 g)
1/4 tsp Salt
1/4 c Sugar (50 g)
1.5 tsp Vanilla
1 cup Full Fat Coconut Milk (245 g)
Optional: 1/2 c mix in (chocolate chips, raisins, blueberries, etc.)
Directions:
Preheat the oven to 375 F
Spray a scone or muffin pan with oil (I like avocado oil)
In a big bowl, mix flour, sugar, baking powder, and salt. Whisk together! Then pour in:
Full Fat Coconut Milk and Vanilla
In the large flour bowl, grate in the cold butter and stir with your whisk or a fork until it’s evenly distributed.
Make a well in the flour mix. Pour in the egg and dairy mix. Stir until combined, adding any mix-ins halfway. Scoop or pour batter into prepared pan.
Bake for 20-25 minutes until tops are lightly toasted and a skewer comes out clean (or 190-200 degrees on a thermometer)
Let cool for 5 minutes before serving. Enjoy!
Ingredients:
1c AP Flour (120 g)
1c Cornmeal (120 g)
2tsp Baking Powder (10 g)
1/4 tsp Salt
1/4 c Sugar (50 g)
1 Egg- lightly beaten
1/2 cup Plain whole yogurt (120 g)
1/2 cup Whole milk (120 g)
5 1/3 tbs Cold Butter (76 g)
Optional: 1/2 c mix in (chocolate chips, raisins, blueberries, etc.)
Directions:
Preheat the oven to 375 F
Spray a scone or muffin pan with oil (I like avocado oil)
In a big bowl, mix flours, sugar, baking powder, and salt. Whisk together! Set aside.
In a small bowl, combine egg- lightly beaten & yogurt + milk
In the large flour bowl, grate in the cold butter and stir with your whisk or a fork until it’s evenly distributed.
Make a well in the flour mix. Pour in the egg and dairy mix. Stir until combined. Scoop or pour batter into prepared pan.
Bake for 20-25 minutes until tops are lightly toasted and a skewer comes out clean (or 190-200 degrees on a thermometer)
Let cool for 5 minutes before serving. Enjoy!
Ingredients:
2c AP Flour (240 g)
2tsp Baking Powder (10 g)
1/4 tsp Salt
1/4 c Sugar (50 g)
1 Egg- lightly beaten
1.5 tsp Vanilla
1/2 cup Plain whole yogurt (120 g)
1/2 cup Whole milk (120 g)
5 1/3 tbs Cold Butter (76 g)
Optional: 1/2 c mix in (chocolate chips, 2 tsp cinnamon with raisins, raspberries, etc.) OR 1/3 cup (slightly heated) jam to pour over the top OR 1.5 tbs butter, 1/3 c flour, 1 tbs sugar, 2 1 tbs cinnamon, stirred together with a fork to make a crumble for the top by sprinkling it at the bottom of the prepared pan before you put in the batter. OR… just dust with a little powdered sugar when cool!
Directions:
Preheat the oven to 375 F
Butter and flour your pan really well!
In a big bowl, mix flour, sugar, baking powder, and salt. Whisk together! Set aside.
In a small bowl, combine egg- lightly beaten & vanilla, yogurt + milk
In the large flour bowl, grate in the cold butter and stir with your whisk or a fork until it’s evenly distributed.
Make a well in the flour mix. Pour in the egg and dairy mix. Stir until combined, adding any mix-ins halfway. Put crumble top into pan first, if using. Scoop or pour batter into prepared pan.
Bake for 22-27 minutes until tops are lightly toasted and a skewer comes out clean (or 190-200 degrees on a thermometer)
Let cool for 10 minutes before removing from the pan. Top with warmed jam, or powdered sugar (when cooled).
Ingredients:
2c AP Flour (240 g)
2tsp Baking Powder (10 g)
1/4 tsp Salt
1/2 tsp garlic powder
1 Egg- lightly beaten
1/2 cup Plain whole yogurt (120 g)
1/2 cup Whole milk (120 g)
5 1/3 tbs Cold Butter (76 g)
1/2 cup shredded or grated cheese (cheddar is great!)
Directions:
Preheat the oven to 375 F
Line a baking sheet with parchment.
In a big bowl, mix flour, sugar, baking powder, and salt. Whisk together! Set aside.
In a small bowl, combine egg- lightly beaten & yogurt + milk
In the large flour bowl, grate in the cold butter and add cheese. Stir with your whisk or a fork until it’s evenly distributed.
Make a well in the flour mix. Pour in the egg and dairy mix. Stir until combined. Scoop (an ice cream scoop works well!) and drop dough into 12 round shapes on prepared pan.
Bake for 15-18 minutes until tops are lightly toasted and a skewer comes out clean (or 190-200 degrees on a thermometer)
Let cool for 5 minutes before serving. Enjoy!
Nutrition Summarization:
Serving size: Less than the whole batch
Calories: Probably a lot
Carbohydrates: Definitely!
Proteins: Plenty in the egg, butter and milk! Maybe in coconut milk? I dunno.
Sugar: Less than most sweet recipes
Fat: Use grass fed butter and you won’t have to worry much about it :)
Thank you for reading; happy baking and thanks for aiding and abetting our crazy book dreams. :)
Pax Christi,
Adalee
No posts
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.