To say I was not ready for motherhood when it happened is an understatement.  My husband Bob and I wanted children, but my desire was to finish my college degree before we started our family.  However, the Lord had another plan for me.

In March of 1978, I found out that what I thought was a bad case of the flu was actually a pregnancy.  I remember going shopping with a friend and purchasing a new dress; it was NOT from the maternity department.  I often referred to it as my “feel-sorry-for-myself” dress, and it remained in my wardrobe for years because I loved to wear it.

The little boy born in October of 1978 was joined by another boy in November of 1980.  September of 1982 brought a baby girl to complete our family.  From the first, Bob and I had always said we wanted two sons and then a daughter.  I found myself in the role of a stay-at-home mother, which is what Bob and I had agreed on before we ever had children.

I took my role as a mom seriously, knowing that it was up to me to teach my children about so very many things.  The most important thing was to make sure they knew the Lord; that is why Bob and I began having a Bible and prayer time with them while they were still in diapers.  We also taught them to think things through, considering cause and effect before they made decisions.

Being a mother is not easy.  It takes dedication, wisdom, and a great deal of selflessness.  I prayed for my children and for strength to be a good mother.  I sought advice and help from other mothers along the way.    I made a lot of mistakes and have many regrets, but must accept the fact that I can’t go back and change anything.   I know I am not a perfect mom, but I am the best one my children will ever have.

Need a Mother’s Day treat for a woman in your life?  Try one of these scone recipes:

 

Cherry Scones

1 cup all-purpose flour

1/4 cup sugar

1-1/2 teaspoons baking powder

1/8 teaspoon salt

1/4 cup cold butter

3 tablespoons milk

1 egg, beaten and divided

1/4 cup dried cherries (may use cranberries or other dried fruit)

Coarse sugar for topping

In small bowl, combine flour, sugar, baking powder, and salt.  Cut in butter until mixture resembles coarse crumbs.

Combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened.  Stir in cherries.

Turn onto floured surface; knead gently 6-8 times.  Pat into a 6-inch circle.  Cut into four wedges.  Separate wedges and place on greased baking sheet.  Brush with remaining egg; sprinkle with coarse sugar.

Bake at 425 degrees for 12-15 minutes or until golden brown.  Serve warm.  Yield: 4 scones.

 

Brown Sugar Pecan Scones

 2 cups all-purpose flour

1/3 cup brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2-inch cubes

1 cup whipping cream, divided

1/2 cup chopped toasted pecans

Wax paper

Preheat oven to 450 degrees. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add pecans and 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened.

Bake at 450 degrees for 12 to 15 minutes or until golden.  Makes 8 servings.