~CYBER IHC 2020!!! & Scottish Scones Recipe, and Moist Choc. cupcakes with Coffee icing Recipe~

Whoever knew last year, 
when we all left Dayton IHC, 

that we would not be going to Dayton this April, 

but would be gathered around our computers and phones WATCHING IHC this year?!  
GOD KNEW, 
and NONE of this has taken Him by surprise!! 

GOD IS STILL GOD!!! 

We are enjoying watching IHC!!!!  

Since we have watched several IHC's while on 
the mission fields, 

for our Missionary Family, 
This CYBER IHC feels normal. :-D 

~Praying for Dear Dad Sankey's health.
(I have known Dad Sankey since I was 11, and started attending his School in Bedford, IN. 
Then, when I was around 13, my oldest brother Andrew married his daughter Vonnie, and Andrew calls him "Dad II", so I have called him that ever since. :-) ~

During Cyber IHC's,
I make goodies and serve yummy food and 
we enjoy these 3 days 

worshipping our Lord, 

Drawing Closer to Jesus, 
Getting blessed, 

Wanting to pray and Seek His Face More, 

Singing when they sing, 
enjoying the Specials, etc.  

Thank you, Dear Jesus, for being able to Watch 
Cyber IHC, 

and feel like we are "with" our beloved Family of God. 

~ ~ ~ ~ ~ ~

This is a fun recipe for Scottish Scones, that I like to make as part of our brunch.  These are not beautiful, 
but are so yummy!  

My family LOVES me to make these!  There are Squeals of Joy from my littles, and even some of the older ones, when they find out that these are on the menu for our brunch. 
(You might want to double this recipe.) 

~Authentic Scottish Scones~

Deanna K.

2 mugs (cups) of flour

Heaping 1/3 mug of sugar 

1 teaspoon (t.) Salt

Pinch of soda

2 t. baking Powder

2 Walnut sized daubs of room temp. butter

1 mug milk

(I Love the measurements in this recipe.  “CUP” can be substituted for the measurement “mug.” :-) 

Mix the dry ingredients first then cut in the butter and add SOME OF THE MILK. 

(DON’T ADD ALL THE MILK 
RIGHT AWAY TO MAKE SURE IT DOESN’T GET TOO STICKY. )

It is a very pliable dough that I just use my hands, 
ON A FLOURED SURFACE, to press dough into large rectangle about 1/4 thick.  
With a pizza cutter cut into squares 
or you might be able to use cookie cutters.  
Fry on a griddle that is lightly 
oiled on low heat, 
because you want to get the insides done.  

Can serve with powdered sugar on top or jelly, 
but they are Delish plain!! 

And as always….ENJOY! 

~ ~ ~ ~ ~ ~ ~
~Our own Dear Lucas Wilson (Nephew by marriage)
is a big part of helping make Cyber IHC happen! ~

 ~My older girls and I on Tuesday of Cyber IHC~
(I'm wearing one of the Springy skirts I got from my Classy GG's closet.)

 ~My Little girls and I on Wednesday of Cyber IHC~

I recently posted this recipe for MOIST Chocolate Cupcakes! This recipe is so nice and easy and calls for ingredients that we all have in our pantry.   

I am giving you a YUMMY Coffee icing to 

pipe on top.   

Then, for fun, you can cut some straws and put them in the cupcakes, like it is a coffee. :-) 

Super Moist Chocolate Cupcakes

NOTE:  Before you start your cupcakes, 

do this part of your icing.

Cook the following together in a small sauce pan 

on stove top, 
stirring constantly til thick:

Slightly over 1/2 cup flour (or 10 Tablespoons) 

and 2 cups of milk.

Place a piece of waxed paper over the 

thickened mixture so it does not dry out and 

place in the refrigerator to cool.

While that is cooling, make your cupcakes.  

Cupcake Ingredients:

1 cup sugar
1 cup brown sugar, not packed
1 3/4 cup all purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Preheat the oven to 350 degrees.  

Line 2 cupcake pans with 24 liners.  

Sift together dry ingredients into a large stand mixer 
bowl.  

Add the eggs, milk, oil, and vanilla extract.  

Beat for two minutes, scraping the sides as needed.  

Add the boiling water and beat just until blended.  

The batter will be watery.  

Pour the batter into a large measuring cup or 

bowl with a spout.  

Evenly pour the batter into the cupcake liners.  

Bake for 18-20 minutes, or until the 

center of the cupcakes spring back when touched.  

Let cool in pan for 5 minutes, then remove to a wire 
rack to cool completely.   

~Mocha Filling/Icing~
Taste Of Home
(When I posted this recipe recently with 
my Easter Colored Icing cupcakes, 
I forgot to take off the Instant Coffee and cocoa.
Opps!  Sorry!
So, you can do this recipe 
with the 
cocoa 
and Instant Coffee, 
or if you want to 
have a colorful icing you can take 
out the cocoa 
and Instant Coffee. )

This is a yummy light cool whip type icing.

The first step of this icing recipe, 
(The first 2 lines 
of it)

SHOULD HAVE ALREADY been DONE 
as I mentioned 
above. 

{Cook together on stove top stirring constantly til 
thick:}
{10 T. flour (Slightly over 1/2 cup) in 2 cup of milk!  

LET COOL!}

NOW:

Cream together with mixer:
2 cups sugar, 
2 cups butter (1 lb. or 4 sticks of butter) 
 2 t. vanilla, 2 T. 
instant coffee, 

4 t. cocoa, and cooled mixture.
Beat WELL..., scraping sides, for at least 5 mins. 

to avoid your sugar being gritty.  

Lasts on cupcakes out of fridge for a couple days, 

doesn't work to refrigerate this icing.

(If you want to color your icing 
you can take out the cocoa and coffee 
and divide and add food coloring as you desire.)

This is buttercream icing has a cool whip consistency, 

so doesn't work well for intricate cake decorating.  

I used my 2 LARGE Russian tips to pipe on this icing.

And As Always....Enjoy!!

And ENJOY IHC!!

http://ihconvention.com

~Heather~