Pinewood Derby Car Display – Freebie

I just helped with my first Pinewood Derby last night. I learned a lot about how it’s run, and I would do a few things differently. We already had some Speed Racer decorations from a previous race, so I just supplemented by printing’s signs, certificates from SugarBeeCrafts, modified car inspection lists from, and these rules that we changed to be our own.  Gratefully we didn’t need to worry about a track because we paid someone to come set his up and run the whole race.  It was such a blessing to not need to worry about that part!

I searched for ways to display the cars on the table in a simple, inexpensive way that also kept the cars from rolling.  I found one online from derby stop, but our budget was limited.  So, I made my own paper derby car display. It’s simple, which is what I’m all about right now.  :)

  • Print on cardstock, preferably white for photo opportunities
  • Holds 3 cars per page, so print only what you need
  • Score along the lines, and fold. The folds create a sort-of well for the wheels of the car
  • Write in the numbers for the cars in the Circles
  • Place wheels on the printed tracks in the wells of the paper

Instructions Graphic

Download here:

For more Pinewood Derby ideas, visit my Pinterest Page:

If you find this helpful, I’d love to hear about it. Leave me a comment below!

Privilege and Potential

I love this video. It makes me think. Am I living up to my potential and partaking of the joy and blessings Heavenly Father has for me? Sometimes the answer is no and other times it is yes. I’m grateful for the opportunities I have to better myself and partake of the joy my Lord has for me. What about you?

Plan of Salvation

My oldest daughter, Ella, was working on her Personal Progress this past Sunday, Faith #6 to be exact, and I was impressed by her simple drawing of the Plan of Salvation. I thought I’d share it here. Enjoy.

Carob Cookies

I can’t eat chocolate at the moment because it gives me insomnia and other issues.  So, since I didn’t have carob chips, I decided to put carob powder in a cookie mix instead of cocoa powder.  They turned out well.  I really enjoyed them and hope you do too.


Carob Cookies

  • 2/3 cup Butter*
  • 1 cup Sucanat
  • 2 Eggs, medium size
  • 1 tsp. Vanilla
  • 1 1/2 cup Whole Wheat Flour
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Baking Soda
  • 1/4 cup Carob Powder
  • 1/2 cup Nuts, chopped (optional)

Heat oven to 350 degrees F. Cream together butter, sucanat, eggs, and vanilla. Add flour, salt, baking soda, carob powder and mix well. Add nuts if desired. Drop dough by the tablespoon about two inches apart on a greased cookie sheet or parchment paper. Bake at 350 degrees F for 10-12 minutes. Cool for a minute or two before moving to a cooling rack. Enjoy!

Makes approximately 1 1/2 dozen cookies.

*Coconut oil can be used, but the cookies are much more flat.

Honey Whole Wheat Bread

I’m a bit surprised that I didn’t post this simple recipe before. My older girls can both make this bread on their own with these instructions. Of course, they had hands-on instruction from me first, but it really is hard to get it wrong when following these directions. My husband made the bread pictured below. There are six basic ingredients to making this basic bread: water, flour, honey, oil, salt, and yeast:

Whole Wheat Bread – Makes 4 loaves

  • 6 cups warm Water
  • 2 1/2 Tablespoon Yeast
  • 2/3 cup Honey
  • 2 Tablespoon Salt
  • 1/2 cup Oil (or half oil and half lecithin)
  • 14 – 16 cups Whole Wheat Flour* (fresh ground** is best)

Combine water, yeast, salt, oil, honey, and 8 cups flour. Mix for 2 minutes in Bosch or use a large mixer.

Add in flour a cup at a time until the dough pulls away from the sides of the mixer bowl. Increase the speed one notch when you hear the motor shift down. Mix for 10 minutes. Grease*** 4 loaf pans while waiting. Wipe off counter or table top and put a little oil or water on top and spread around.

When dough is done kneading, pull dough out of mixer onto greased/watered counter top.  It will be a bit sticky, hence the reason for the oil or water on the counter.  Use a little oil or water on your hands too as you handle the dough.  Cut dough into 4 equal pieces (this does not have to be perfect). Shape into a loaf shape. Place in loaf pans and then allow dough to rise**** 10-20 minutes until the top center of the dough rises just above the top of the pans. The loaves will fall if it rises too long. They will rise more in the oven.

Preheat your on to 350 degrees F and carefully put pans in the oven and bake for 30-35 minutes.

Remove pans from oven and remove bread from pans onto cooling rack. Place loaves on their sides to cool. For ease of slicing use an electric knife and slicing guide. Place in bags. Freeze extra loaves or share with others. Because the bread does not have preservatives in it, it will begin to mold after a few days (depending on your climate). Keep it in your freezer if you will not be using it within a couple of days. Do not refrigerate it as it will go stale quicker.

*The amount of flour you need depends on the humidity in the air where you live. It’s fairly dry in my climate, so you may need more than is recommended in this recipe.

**Fresh ground flour really is the best. It has more nutrients and just works better and looks better than store-bought flour. Sprouted wheat flour has even higher nutritional value. My friend, Linda, has a few videos about sprouting and dehydrating wheat if you’re more interested in learning about that. I’ve also been learning to make breads using natural yeast (aka sourdough). Using natural yeast makes bread more easily digested and healthier for you too! You can learn more about that here.

***I use butter to grease my pans.  Shortening is nasty stuff, and olive oil and coconut oil don’t seem to work as well because the sides and bottom still tend to stick with them.  A typical non-stick spray works well.

****I live at about 4000 sq. ft above sea level and dough raises faster at high altitudes, so you may need more or less time depending on where you live.

Updated: 9/19/2014