Freshwater Academy

Fresh Water Academy was founded in 2010. It is home to four lovely young ladies of learning and their dedicated teachers. Located in the wilds of Wyoming, the name Fresh Water Academy was chosen as a Western analogy to Christ. Just as He is the Living Water, and we must have Him to have eternal life, any desert dweller knows the importance of fresh water to life, both for self, and the nourishment of crops or livestock. By taking nourishment in God and His word, we strengthen our own relationship with Him, our faith, and the quality and abundance of our fruitfulness.

Our keystone verse is from Jeremiah, Chapter 17, Verse 8: "For he shall be as a tree planted by the waters, and that spreadeth out her roots by the river, and shall not see when heat cometh, but her leaf shall be green; and shall not be careful in the year of drought, neither shall cease from yielding fruit."

The fruit that we speak of is mentioned in Galatians 5:22
"22But the fruit of the Spirit is love, joy, peace, longsuffering, gentleness, goodness, faith, 23Meekness, temperance: against such there is no law."

And the heat could be anything we experience that might test our faith in God; trials and tribulations, relationships, anything that focuses our love and attention anywhere but on Him...

Friday, December 23, 2011


I made my first foray into the world of candy making today.  The first batch of candy I ever made was a peanut butter fudge recipe that was given to me by a CafeMom friend.  About halfway through I realized that it was just a peanut butter recipe, and I decided that I wanted a little chocolate to make it "fudgier", so I threw in half a bag of chocolate chips.  It tastes really good!

I have a batch melting now, this is a different recipe, and easy make, but my Sister In Law is making the same one for Christmas Day, so I decided to tweak it a little, and replaced half the vanilla extract with cherry.  I almost bought coconut extract today at the store, and I keep kicking myself for not picking it up!

They taste good to me, though we'll have to wait for Sunday for the true review.  I have pasted the recipes below if you'd like to try them out...both are fairly simple!

Tomorrow I'm going to make Barb Smith's Almond Bark Cranberries, Peppermint (and maybe cherry) hard candies, and I will attempt to use candy molds to make yummy snow mints.  :)  I'll share those recipes as well (here's hoping I can find the snow mint one again!).

Peanut  Butter Fudge

    * 4 cups white sugar
    * 1 cup light brown sugar
    * 1/2 cup butter
    * 1 (12 fluid ounce) can evaporated milk
    * 1 (7 ounce) jar marshmallow creme
    * 1 (16 ounce) jar peanut butter
    * 1 teaspoon vanilla extract


   1. Grease a 9x13 inch baking dish.
   2. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. Remove from heat; stir in marshmallow creme until well incorporated and melted. Stir in peanut butter and vanilla until smooth; spread in prepared pan. Let cool before cutting into squares.


3 (6-ounce) packages semi-sweet chocolate morsels
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
Dash salt
1-1/2 teaspoons vanilla extract
1/2 cup chopped nuts, optional

In heavy saucepan, over low heat, melt morsels with Eagle Brand.  Removed from heat; stir in remaining ingredients.  Spread evenly into wax paper-lined 8-inch square pan.

Chill 2 to 3 hours or until firm.

Turn fudge onto cutting board, peel off paper and cut into squares.  Store loosely covered at room temperature.

(Makes about 1-3/4 pounds)

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