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Wit and Wisdom of Gateway Church Athens GA

As we begin our new church life … so too a new blog!

Season of Harvest

1 May God be gracious to us and bless us
and make his face shine on us—

2 so that your ways may be known on earth,
your salvation among all nations.

3 May the peoples praise you, God;
may all the peoples praise you.
4 May the nations be glad and sing for joy,
for you rule the peoples with equity
and guide the nations of the earth.
5 May the peoples praise you, God;
may all the peoples praise you.

6 The land yields its harvest;
God, our God, blesses us.
7 May God bless us still,
so that all the ends of the earth will fear him.


For many years, members of Gateway have been sewing in God’s fields waiting for the harvest — tilling and planting, watering and weeding. Tending the crop is hard work. Hard work, sometimes singed by drought; sometimes smothered by flood. The season of toil is never easy and often burdened with discouragement and dismay. But the wise and the willing never abandon the field, they go on daily with their buckets to water. They go on to pluck the weeds. They go on to rout out the pests. They go on to nourish. They go on. They move forward until the season turns and the fields yield. The harvest comes.


God promises that those who love and obey him don’t live for nothing – they don’t plant in vain. He says that what we sew, we reap – there is a harvest. A harvest that will witness to the glory of God and his goodness! We are in that season.

Jesus prepared his people for these times. Matthew 9 tells us that 35 Jesus went through all the towns and villages, teaching in their synagogues, proclaiming the good news of the kingdom and healing every disease and sickness.
36 When he saw the crowds, he had compassion on them, because they were harassed and helpless, like sheep without a shepherd.
37 Then he said to his disciples, “The harvest is plentiful but the workers are few.
38 Ask the Lord of the harvest, therefore, to send out workers into his harvest field.”

The ministers of Gateway are pressing into harvest today eager to bring in the bounty — listening to the call of God, following his will and moving with the breath of the Holy Spirit. It’s harvest time!


If you haven’t visited Gateway in awhile, come back and see what’s going on. If you’ve never joined us before, come experience God and be a part of his divine adventure.

Prepare a Fresh Pumpkin


To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender–the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will sometimes produce lumps/strings so unless you like that, go for the stick blender/processor. Enjoy!


And don’t forget to roast your seeds for a tasty snack!

Autumn Pumpkin Pie


1 1/4 cups pumpkin puree, canned or fresh

3/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon all-purpose flour

2 eggs, lightly beaten

1 cup evaporated milk, undiluted

2 tablespoons water

1/2 teaspoon vanilla extract

1 unbaked pastry shell (9-inch)

whipped cream or whipped topping, for garnish


Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400° for 15 minutes; reduce heat to 350° and bake about 35 minutes longer, or until center is set.


Cranberry Orange Relish


2 cups fresh or frozen cranberries, rinsed and drained

1 large orange

3/4 cup sugar, or to taste


Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor. Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving. A delicious accompaniment to the holiday bird, or serve the relish with pork or wild game.Pumpkin Cranberry Muffins


2 cups flour

1/2 cup brown sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup pumpkin puree

2 cups fresh or frozen cranberries, coarsely chopped

1/2 cup oil

1/4 cup milk

1/4 cup molasses

1 egg, lightly beaten


Directions for cranberry pumpkin muffins
Combine flour, brown sugar, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl. Combine remaining ingredients in a separate mixing bowl. Add wet ingredients to dry, mixing just until the dry ingredients are moist. Do not over mix. Generously grease a 12-muffin tin and dust with flour or line with paper muffin cups. Fill muffin cups about 2/3-full with batter. Bake pumpkin muffins in preheated 350° oven for 25 to 30 minutes, or until nicely browned. Remove pumpkin muffins from tins to wire rack to cool. Makes 12 cranberry pumpkin muffins.


Southern Pecan Pie


1 cup light corn syrup

1 cup brown sugar

1/4 teaspoon salt

1/3 cup melted butter

1 teaspoon vanilla

3 large eggs, slightly beaten

1 heaping cup pecan halves

1 pie shell, unbaked, 9-inch


In a large bowl, combine corn syrup, brown sugar, salt, butter, and vanilla; mix well. Add slightly beaten eggs and blend well; stir in pecans. Pour into the unbaked pie shell. Bake in a preheated 350° oven for 45 minutes, or until set. Cool pecan pie and serve with a dollop of whipped cream or vanilla ice cream.

Pumpkin Bread



1 package (8 ounce) cream cheese, at room temperature

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon finely grated orange peel


1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 cup pumpkin puree, canned or homemade

1/2 cup vegetable oil

2 large eggs

1 1/2 cups granulated sugar

1 cup chopped pecans or walnuts, optional


Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.
Makes 2 loaves.


Baked Apples


6 large baking apples

3/4 cup brown sugar, firmly packed

1/2 cup raisins

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon butter


Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple; place in a 2-quart shallow baking dish.

Combine sugar, raisins, cinnamon, nutmeg and brown sugar in a small bowl; fill the center of each apple and dot with 1/2 teaspoon of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered, at 350° for about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with a dollop of sweetened whipped cream.


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