If you like your Bible teachers funny then don't miss this episode with the delightful Glenna Marshall. Come walk the ridgepole of the Barry family roof with Glenna and Holly, gasp at Glenna's unpopular opinions, see if you have the soup gene, and join Holly in demanding her group chat be renamed to honor the Puritan theologian Richard Sibbes.

If you're Kate Albus, you're going to want to listen to this one.

Glenna digs in for sure on this episode, but digs herself right out again with the offering of her blondie bars recipe, aka butterscotch brownies, which you'll find at the end of these show notes.

Find Glenna trolling Instagram, where she's a super fun follow. She has authored the books Known & Loved, Memorizing Scripture, Bible Study, and the upcoming Praying In Pain. You can also find her at glennamarshall.com.

Music for Unseriously was composed and produced by Adam Wright, founder of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Corner Room⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, a ministry that sets the Bible to music as a tool for memorization and meditation. You can follow The Corner Room on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Find podcast news, behind the scenes, and all things Unseriously ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@hollymacklebooks⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

from Glenna:

My recipe is the Butterscotch Brownies from the Bridal Edition of the Betty Crocker Cookbook I got as a newlywed in 2003. I have made these bars for my family and church functions for more than twenty-two years. If you have a baby or a funeral or a surgery, you’re probably going to get these from me and you’re going to love them. I’ve tried to locate the original recipe online but can only find variations of it. This one is the closest, but I use a whole cup of flour per the original recipe. You need to let them sit for about an hour before cutting and serving or they will fall apart.

BUTTERSCOTCH BROWNIES

1/4 cup shortening
1 cup light brown sugar (packed)
1 egg
3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts

Heat oven to 350°F degrees. Grease an 8-inch square pan.

In a saucepan melt shortening over low heat. Take from the heat and stir in the brown sugar. Set aside to cool. Into the cooled sugar and shortening stir in the egg. Add the sifted flour, baking powder, and salt and blend well. Then stir in the vanilla and chopped nuts.

Spread in pan. Bake 25 minutes, only until a toothpick stuck in center comes out clean. Do not overbake.

Cool in the pan and cut into squares.

Makes 16 2-inch squares.