Sept 5 - RS Presidency Message
Sept 12 - Stake Conference
Sept 19 - Chapter 17
Sept 26 - May Ensign
Friday, September 3, 2010
STAKE CONFERENCE
Stake Conference is coming up soon!
Saturday, Sept 11th
Priesthood session at the stake center from 4-6
Adult session is at 7 at the stake center or via satellite at the church
Sunday, Sept 12th
10:00 at the stake center or via satellite at the church
Saturday, Sept 11th
Priesthood session at the stake center from 4-6
Adult session is at 7 at the stake center or via satellite at the church
Sunday, Sept 12th
10:00 at the stake center or via satellite at the church
Wednesday, August 4, 2010
Food Storage Options....
We are planning several different ways that you will be able to get fruits and vegetables at a cheaper rate so that you can start canning or freezing.
We will be going blueberry picking on Friday, Aug 13th in Mathews at Enfield Farms at 9:00am.
Tuesday, August 17th will be peach picking in Williamsburg. These will be $1 per pound, and they only accept cash so be prepared!
If you would like to get fresh green beans at $1 per pound, please let Tracey Esplin know by this friday...the 6th so she can get that order in.
If you don't know how to can or freeze these things, please talk to Tracey and we can plan a time to show you!
These are great opportunities for you to add to your food storage at a reduced cost!
And FYI....Walmart had their canning jars for around $7 per 12 pack...quart, pint, and jelly jars. So if you need some....better go stock up!
We will be going blueberry picking on Friday, Aug 13th in Mathews at Enfield Farms at 9:00am.
Tuesday, August 17th will be peach picking in Williamsburg. These will be $1 per pound, and they only accept cash so be prepared!
If you would like to get fresh green beans at $1 per pound, please let Tracey Esplin know by this friday...the 6th so she can get that order in.
If you don't know how to can or freeze these things, please talk to Tracey and we can plan a time to show you!
These are great opportunities for you to add to your food storage at a reduced cost!
And FYI....Walmart had their canning jars for around $7 per 12 pack...quart, pint, and jelly jars. So if you need some....better go stock up!
LINGER LONGER!
There will be a linger longer potluck lunch after church on the 29th of August. So start thinking about what delicious dish you would like to bring and share....and what friends you might invite to church that day!
August Relief Society Lessons
Aug 1 - Presidency Message
Aug 8 - Chapter 15
Aug 15 - Chapter 16
Aug 22 - May Conference Ensign
Aug 29 - Combined Priesthood/RS
Aug 8 - Chapter 15
Aug 15 - Chapter 16
Aug 22 - May Conference Ensign
Aug 29 - Combined Priesthood/RS
Saturday, February 27, 2010
Eggrolls
1 package ground pork
1 head green cabbage, sliced thin
1-2 carrots, shredded
1 tbsp creole seasoning (tony chachere's)
1 tsp salt
1 tsp pepper
1 tsp sesame seed oil (dynasty) or fish sauce (tiparos)
spring roll pastry (TyJ Spring home)
oil for frying
egg yolk
Sweet chili sauce (mae ploy)
Heat fryer oil to 350. Brown pork in large saucepan. Sprinkle with creole seasoning or salt and pepper. Add sesame seed oil or fish sauce. Add shredded veggies. Cook until veggies are soft. Drain. To wrap eggrolls, place about a forkful of mixture onto bottom corner of wrapper. Roll up towards the top corner, twisting and folding the sides in. Continue rolling to the top. Brush small amount of egg yolk on edge of wrapper to seal closed. Fry until golden brown. Serve with Sweet chili Sauce.
- Thai Large
1 head green cabbage, sliced thin
1-2 carrots, shredded
1 tbsp creole seasoning (tony chachere's)
1 tsp salt
1 tsp pepper
1 tsp sesame seed oil (dynasty) or fish sauce (tiparos)
spring roll pastry (TyJ Spring home)
oil for frying
egg yolk
Sweet chili sauce (mae ploy)
Heat fryer oil to 350. Brown pork in large saucepan. Sprinkle with creole seasoning or salt and pepper. Add sesame seed oil or fish sauce. Add shredded veggies. Cook until veggies are soft. Drain. To wrap eggrolls, place about a forkful of mixture onto bottom corner of wrapper. Roll up towards the top corner, twisting and folding the sides in. Continue rolling to the top. Brush small amount of egg yolk on edge of wrapper to seal closed. Fry until golden brown. Serve with Sweet chili Sauce.
- Thai Large
Almost Maple Butter Blondies
For blondies:
10 tbsp unsalted butter at room temperature
1 cup walnut pieces
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups packed light brown sugar
3 large eggs
2 tbsp vanilla extract
6 oz white chocolate, cut into chunks
For topping:
1/2 cup maple syrup
6 tbsp unsalted butter
1/4 cup heavy whipping cream
vanilla icecream for serving
1/4 cup walnut pieces
Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two sides. Butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, soda in a small bowl. Beat 10 tbsp butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and remaining walnuts. Spread the batter in prepared pan and bake until blondies are light brown around the edges and spring back when pressed....about 30 minutes. Cool slightly on a cooling rack.
To make the topping, place the syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan about 6 minutes. Add cream and continue to cook until the mixture is the consistency of caramel. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm and top with ice cream, maple butter sauce and walnuts.
- Marlen Heaton
10 tbsp unsalted butter at room temperature
1 cup walnut pieces
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cups packed light brown sugar
3 large eggs
2 tbsp vanilla extract
6 oz white chocolate, cut into chunks
For topping:
1/2 cup maple syrup
6 tbsp unsalted butter
1/4 cup heavy whipping cream
vanilla icecream for serving
1/4 cup walnut pieces
Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, leaving an overhang on two sides. Butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, soda in a small bowl. Beat 10 tbsp butter and brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and remaining walnuts. Spread the batter in prepared pan and bake until blondies are light brown around the edges and spring back when pressed....about 30 minutes. Cool slightly on a cooling rack.
To make the topping, place the syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan about 6 minutes. Add cream and continue to cook until the mixture is the consistency of caramel. Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm and top with ice cream, maple butter sauce and walnuts.
- Marlen Heaton
Celebration of Spring Carrot Cake
1 1/2 cups grated fresh carrots (about 2 large carrots)
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see cooking notes)
2 1/4 cup flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
4 large eggs
1 1/2 cups sugar
1 1/4 cup vegetable oil
2 (4oz jars) pureed carrot baby food
Icing:
2 (8oz) package cream cheese at room temperature
1 1/2 sticks unsalted butter, cubed at room temperature
2 cups confectioners sugar
1 1/2 tbsp finely grated lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 1/2 cups fresh pineapple
For Cake:
Preheat oven to 350 degrees. Butter 2 8-inch square cake pans, line with buttered parchment paper and dust with flour. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside. Whisk the remaining flour, cinnamon, nutmeg, ginger, soda, and baking powder together in medium bowl. In another large bowl, beat the eggs and sugar with the electric mixture until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil and the pureed carrots. Scatter the dry ingredients over the wet and gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean....about 45 minutes.
For icing:
Beat cream cheese in large bowl until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly..for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over the top but leave the sides bare. Sprinkle icing with pineapple. Top with a second layer and repeat with remaining icing and pineapple.
Note: You can use about 1/2 a fresh medium pineapple...trimmed, cored, and finely chopped for the whole cake and frosting.
- Marlene Heaton
1 cup walnut pieces
1/2 cup finely chopped fresh pineapple (see cooking notes)
2 1/4 cup flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
4 large eggs
1 1/2 cups sugar
1 1/4 cup vegetable oil
2 (4oz jars) pureed carrot baby food
Icing:
2 (8oz) package cream cheese at room temperature
1 1/2 sticks unsalted butter, cubed at room temperature
2 cups confectioners sugar
1 1/2 tbsp finely grated lemon zest (about 2 lemons)
1 tsp pure vanilla extract
1 1/2 cups fresh pineapple
For Cake:
Preheat oven to 350 degrees. Butter 2 8-inch square cake pans, line with buttered parchment paper and dust with flour. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup of the flour in a small bowl and set aside. Whisk the remaining flour, cinnamon, nutmeg, ginger, soda, and baking powder together in medium bowl. In another large bowl, beat the eggs and sugar with the electric mixture until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil and the pureed carrots. Scatter the dry ingredients over the wet and gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean....about 45 minutes.
For icing:
Beat cream cheese in large bowl until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly..for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over the top but leave the sides bare. Sprinkle icing with pineapple. Top with a second layer and repeat with remaining icing and pineapple.
Note: You can use about 1/2 a fresh medium pineapple...trimmed, cored, and finely chopped for the whole cake and frosting.
- Marlene Heaton
Bread-machine Bread
1 cup + 1/8 cup water
3 cups bread flour
1 1/2 tbsp powdered milk
3 tbsp white sugar
2 tsp salt
3 tsp yeast
3 tbsp softened butter
Oil/grease the paddle and place inside the bread pan. Put ingredients in the order given into the bread pan. Make sure the yeast doesn't set in the water. Place bread pan securely in the bread machine. Adjust for desired crust setting. Makes 2 lb loaf.
- Sherri Bonds
3 cups bread flour
1 1/2 tbsp powdered milk
3 tbsp white sugar
2 tsp salt
3 tsp yeast
3 tbsp softened butter
Oil/grease the paddle and place inside the bread pan. Put ingredients in the order given into the bread pan. Make sure the yeast doesn't set in the water. Place bread pan securely in the bread machine. Adjust for desired crust setting. Makes 2 lb loaf.
- Sherri Bonds
RECiPE - Baked Ziti
14 oz box penne or ziti pasta
15 oz cottage cheese
2 egg whites
4 cups shredded mozzerella cheese
1/4 tsp garlic powder
salt, to taste
ground black pepper, to taste
crushed red pepper flakes, to taste
3 1/2 cups spaghetti sauce
2 tbsp grated parmesan cheese
Preheat the oven to 450 degrees. Spray 9x13 baking dish with cooking spray. Cook the pasta according to package directions. Drain. In a large mixing bowl, mix the cottage cheese, egg whites and 3 cups of the mozzerella cheese. Add seasonings. Stir in the cooked pasta until well combined.
Spread 1 cup of spaghetti sacue on the bottom of the pan. Add half of the pasta mixture. Spread another cup of sauce evenly over the top. Layer remaining pasta mixture over the sauce. Spoon remaining spaghetti sauce even over the top of the pasta and sprinkle remaining mozzerella and parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking another 10 minutes. Let stand 5 minutes.
- Donna Yeates
15 oz cottage cheese
2 egg whites
4 cups shredded mozzerella cheese
1/4 tsp garlic powder
salt, to taste
ground black pepper, to taste
crushed red pepper flakes, to taste
3 1/2 cups spaghetti sauce
2 tbsp grated parmesan cheese
Preheat the oven to 450 degrees. Spray 9x13 baking dish with cooking spray. Cook the pasta according to package directions. Drain. In a large mixing bowl, mix the cottage cheese, egg whites and 3 cups of the mozzerella cheese. Add seasonings. Stir in the cooked pasta until well combined.
Spread 1 cup of spaghetti sacue on the bottom of the pan. Add half of the pasta mixture. Spread another cup of sauce evenly over the top. Layer remaining pasta mixture over the sauce. Spoon remaining spaghetti sauce even over the top of the pasta and sprinkle remaining mozzerella and parmesan cheese over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking another 10 minutes. Let stand 5 minutes.
- Donna Yeates
Sunday, February 7, 2010
RELIEF SOCIETY LESSONS
Feb 7: Presidency Message
Feb 14: Stake Conference
Feb 24 – Chapter 4
Feb 28 – Ensign Nov 2008
Feb 14: Stake Conference
Feb 24 – Chapter 4
Feb 28 – Ensign Nov 2008
Saturday, January 16, 2010
Ward Conference
Ward Conference is on Sunday, January 17th. We welcome all the people from the Stake!
Gloucester Library
The Gloucester library is having a book swap for kids. For every book your child brings in until the end of January, they will give you one book buck. Then during the month of February you can use those book bucks at the library to go and pick out some different books. This sounds like a great way to get rid of the books your kids are tired of reading...and get them something new!
Monday, January 11, 2010
Playgroup
Sisters,
I talked with some of you and got an idea of what would work. I'm planning on having the 1st ward playdate on Thurs. Feb 11th at 9:30/10-11:30/noon. Basically we will be meeting once a month at 10am on the second thurs. of the month. Since Peter loves Valentines day I thought we could do a valentines exchange in Feb. Please bring a box or bag and enough valentines for each child participating. I will have the number of children participating at least one week prior. Please let me know if you and children can come. Please tell others about the event. It should be in the Feb. RS newletter. I would like to include as many sisters as I can. If you cannot leave your home during the day, but would like to come please let me know. Maybe we can car pool or meet at your home. Please let me know if you'd like to host a playdate. I also thought it would be nice to meet at local parks when it gets warmer out. Feel free to suggest a park near you.
Sister Ellie Goode
P.S. what is better for you communication wise facebook or email?
I talked with some of you and got an idea of what would work. I'm planning on having the 1st ward playdate on Thurs. Feb 11th at 9:30/10-11:30/noon. Basically we will be meeting once a month at 10am on the second thurs. of the month. Since Peter loves Valentines day I thought we could do a valentines exchange in Feb. Please bring a box or bag and enough valentines for each child participating. I will have the number of children participating at least one week prior. Please let me know if you and children can come. Please tell others about the event. It should be in the Feb. RS newletter. I would like to include as many sisters as I can. If you cannot leave your home during the day, but would like to come please let me know. Maybe we can car pool or meet at your home. Please let me know if you'd like to host a playdate. I also thought it would be nice to meet at local parks when it gets warmer out. Feel free to suggest a park near you.
Sister Ellie Goode
P.S. what is better for you communication wise facebook or email?
Friday, January 1, 2010
Fruit Salad Recipe
TANGY FRUIT SALAD
Submitted by Gail Grow
2 large (20 oz) cans pineapple chunks (drained-save juice)
3 bananas, sliced
3 Tbsp Tang dissolved in pineapple juice
2 cans mandarin oranges, drained
1 cup chopped nuts
Add any other fruit you like. I generally add apples, grapes, kiwi, strawberries.
1 small box Jello instant vanilla pudding
Mix fruit and nuts in large bowl. Pour pudding powder over fruit, then pour pineapple juice over fruit and pudding. Mix well and refrigerate.
Submitted by Gail Grow
2 large (20 oz) cans pineapple chunks (drained-save juice)
3 bananas, sliced
3 Tbsp Tang dissolved in pineapple juice
2 cans mandarin oranges, drained
1 cup chopped nuts
Add any other fruit you like. I generally add apples, grapes, kiwi, strawberries.
1 small box Jello instant vanilla pudding
Mix fruit and nuts in large bowl. Pour pudding powder over fruit, then pour pineapple juice over fruit and pudding. Mix well and refrigerate.
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