Buttons and Bows

Today in Keepers, we taught the girls a fun paper craft which can be easily made at home, with materials they might already have! Today’s lesson: Card making with scraps of ribbon!

Buttons and Bows #1

Giving instructions on the day’s activities.

Buttons and Bows #2

Having fun!

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Turning our ribbons and bows into flowers.

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What pretty flowers these bows make!

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Wow! Look at all that sparkle.

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Teaching a few of the older girls how to ruffle some ribbon.

Buttons and Bows #9

Isn’t she too cute?

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Showing off all our hard work!

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There’s always time for devotions!


Buttons and Bows #13

Jam Crumble Bar; out of this world goodness! HERE is the link to the original recipe and image.

Today’s meeting was a total success! The girls had a blast and were able to complete the activity entirely on their own. We had so much fun admiring all the creative ideas filling the room.

Courage was our devotional topic for the day. We talked about and encouraged one another to always have the courage to stand up for what is right, to always be truthful, and to stand firm for what you believe in.

We finished up our day with this awesome snack (it was so popular we just HAD to put up the recipe):

Jam Crumble Bar (Good Housekeeping)

A food processor does most of the work here, mixing the dough that serves as both the base and the topping. Experiment with your favorite jam flavors.

Makes 16 bars

1 1/4 cups all-purpose unbleached flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup cold butter or margarine (1 stick), cut into 8 pieces
1/2 cup jam (raspberry, blackberry, or other fruit)
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F. In food processor with knife blade attached, process flour, brown sugar, baking soda, and cinnamon until blended. Add butter and process until mixture resembles coarse crumbs and, when pressed, holds together. Remove 1/2 cup dough to small bowl and stir in pecans. (If you don’t have a food processor, you can “cut” the butter using two knives. It does take a bit longer, but works just fine.)

2. Press remaining dough firmly into bottom of ungreased 9″ by 9″ metal baking pan. spread with jam up to 1/4 inch from edges. With fingers, crumble reserved nut mixture over jam.

3. Bake 40 to 45 minutes, until browned at edges and on top. Cool completely in pan on wire rack.

4. When cool, cut into 4 strips; then cut each strip crosswise into 4 pieces.

(based on individual servings)
Calories: 150
Total Fat: 7 g
Cholesterol: 16 mg
Sodium: 85 mg
Carbohydrates: 21 g
Protein: 1 g

We have only two meetings left this year! I can’t believe it is almost over and summer time is just around the corner. Next year is already laid out and ready to get moving. Let’s see what the Lord does!



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