Getting into the fall mood, we bring
you a unit study and the how-to’s of old-fashioned maple syrup, as well as old-fashioned lost arts such as candlewicking
and porcelain painting. Try your hand
while teaching your children something
new about something old. This feature
begins on page 168 and even includes an
original story by Rebekah Wilson of
Hope Chest Legacy Publishing.
What do you do if your children want to
learn something that you don’t know how
to teach them? Well, if you’ve taught them
to teach themselves, or if you have the
right resources, you don’t have to know
everything in order for them to learn. Case
in point: my sons heard some ladies
talking about their hobby of knitting, and
they immediately wanted to try this out for
themselves. Since I didn’t know how to
teach them, they did their own research.
They found a short how-to-knit video
online, watched it, and began rummaging
the house for yarn. Having found a small
ball of yarn, they wondered how they
could knit with no needles. They ended up
using sharpened colored pencils!
It was such a joy to my heart to see my
boys try something new and be innovative
when they came to what seemed like a
brick wall. (And who else but homeschooled teenaged boys would be seen
knitting—with colored pencils, no less!)
After watching them master the basics, I
took them out and purchased needles and
yarn and a storage container to keep it all
in. In three days’ time, their new hobby
turned out some beautiful scarves without
one ounce of help from me.
Home education works, and by the
time you have high school-aged children,
you will know that there really is no
better way to have spent your time than to
have schooled your children at home all
the way through high school graduation.
This issue contains our Homeschool
Alumni column, which highlights some of
these homeschool graduates and tells
what they are doing now (page 208). Our
writer for that column also gave us a
wonderful article on homeschooling
through high school and featured even
more high school grads to inspire us
In our last issue I talked about our
oldest son’s graduation, which encouraged some of you to keep homeschooling
through high school. Some wanted to
know how to homeschool through high
From my recipe box to yours
Hannah’s French Bread
Does anything smell better than the scent of fresh, oven-baked French bread? I
would like to share a simple bread recipe with you. This recipe is great because you
can do anything you like with it. Sometimes I make raisin bread just by adding
raisins and cinnamon to the dough. (You also can make cranberry or Craisin® bread
simply by adding those ingredients to the dough.) This recipe can be used for bread
loaves, bread rolls, cinnamon rolls, braids, pretzels, and whatever else you can think
of! Hope you enjoy this recipe as much as I do.
~Hannah Wuehler, 13
6½– 7 cups flour
2 packages (or 2 Tablespoons) active dry yeast
2½ cups water
2 Tablespoons granulated sugar
1 Tablespoon salt
1 Tablespoon olive oil
Preheat oven to 375°. In a large mixing bowl, combine 3 cups of flour and the yeast.
Heat water, sugar, salt, and oil just until warm. Add to flour and yeast mixture and
mix well for a minute, scraping the bowl.
Continue to mix until well blended (or about 3 minutes). Stir in about 2½ more
cups of flour to make a soft dough. Turn onto lightly floured surface and knead
remaining flour into dough until smooth (about 10 minutes). Shape into a ball.
Place in lightly greased bowl, turning once in the bowl to grease surface of
dough. Cover bowl and let rise in warm place (~ 80° F) until double, about 1 to 1½
hours. Punch down, and then divide dough in half and place back in bowl. Cover and
let rest 10 minutes.
Spray two loaf pans with nonstick spray. Shape and place divided dough into
pans. Brush tops with melted butter. Bake in 375° oven for 40 minutes.
Aunt Sylvia’s Apple Crisp
4–6 cups sliced apples (I use Golden Delicious apples.)
⅔ cup brown sugar
½ cup flour
½ cup rolled oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅓ cup softened butter
Preheat oven to 375°. Grease your pan (either 8 x 8 x 2 square or a round pie dish).
Place sliced apples in prepared pan; fill pan up with apples (they shrink some). Mix
all remaining ingredients together until you have crumbs. (We double this crisp part
because we like lots of the crunchy sweet crumbs on top.)
Bake until a nice golden brown color (be careful, it can burn fast) and apples are
tender, about 30 minutes.
Served warm with vanilla ice cream, this makes a delicious dessert. We also serve
it plain for a holiday breakfast treat.