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1 3/4 c Flour

1 tsp Baking Soda

2 tsp Cinnamon

1 tsp Pumpkin Pie Spice

1/2 tsp Salt

1/2 c) Veg Oil (or melted coconut oil)

1/2 c Sugar (or 1/4 c Truvia)

1/3 c Brown Sugar

1 1/2 c Pumpkin Puree (not pumpkin pie filling)

2 Eggs

1/4 c Milk

1/2 c Chopped Walnuts

Combine Pumpkin puree, sugars, eggs, oil & Milk in mixing bowl with whisk. Add Flour, salt, baking soda & spices. Stir JUST to combine. Spoon into greased muffin tins. Top with chopped Walnuts. Bake at 400F degrees for FIVE MINUTES THEN REDUCE TEMP to 350F degrees for another 14 - 16 min, or until toothpick comes out clean. Cool slightly before removing from pan.

HEARTY Asparagas

  • 1 pound fresh asparagus

  • 1 teaspoon salt

  • 1 unbaked pastry shell (10 inches)

  • 1 large egg white, lightly beaten

  • 2 cups shredded Swiss cheese

  • 10 bacon strips, cooked and crumbled

  • 4 large eggs

  • 1-1/2 cups half-and-half cream

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • Pinch pepper

  • Cherry tomatoes, halved

Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

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