FAVORITE HOLIDAY DISHES: RECIPES FROM RS ACTIVITY ON NOVEMBER 4, 2014

We had a great Relief Society weekday meeting.  We learned 3 different ways to cook a turkey.  And those who came were treated to delicious favorite holiday dishes!  Here are some of the recipes that were shared.   You can still send your recipes to me-- email them to monjaburgess@yahoo.com

Smoky Deviled Eggs

 Shared by Christie Jones

INGREDIENTS

12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnish

DIRECTIONS

1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.

2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.

3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.

4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.

Makes 24 deviled eggs.

Buttermilk Pie 

 Shared by Christie Jones

2 cups sugar

1/3 cup flour

3/4 cup buttermilk

3 eggs

1 teaspoon vanilla

1 stick butter melted

Beat ingredients together and pour into a 9 inch unbaked pie shell. Bake at 350°

 for 45 minutes to an hour or until the center no longer wiggles

All Butter, Really Flaky Pie Dough

Makes enough dough for one double-, or two single-crust pies.

2 1/2 cups (315 grams) flour

1 tablespoon (15 grams) sugar

1 teaspoon (5 grams) table salt

2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold

1/2 cup + 3 or 4 tablespoons ice cold water

Mix together dry ingredients. Cut butter into 1/2 inch cubes then with a pastry blender cut in the butter till the bits of butter are pea sized or slightly smaller. Drizzle the first half cup of water and start gathering it together with a spoon. Add more water, a tablespoon at a time till you start pulling off large clumps. Gather all the large clumps together and knead gently. Divide the dough in half and place it in plastic wrap. Let it chill in the refrigerator for at least one hour, preferably two.

For more in depth tips on the making the best pie crust click on this link:

pie crust 102: all butter, really flaky pie dough | smitten kitchen

Aunt Sherri's Popcorn 

Shared by Allison Van Winkle

2 microwave popped bags of Extra Butter Popcorn (pop and remove the kernels)

In a pan cook:
1 cup sugar
1/4 cup syrup
1 stick of butter

Bring to a boil.  Boil for 2 minutes.  Remove from heat.  Add 1 T vanilla.  Stir.  Drizzle over the popcorn, stir to coat.

Gingersnaps

Shared by Rachel Bethea

2 cups flour

3/4 tbls ground ginger

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1/4 cup molasses

1/2 tsp cloves

3/4 cup cinnamon sugar

Optional: ½ - 1 tsp cayenne for added heat

Preheat oven to 350 F. Mix flour, ginger, baking soda, cinnamon, cloves and salt (and cayenne if desired) in mixing bowl. Stir until blended evenly. Add butter and beat until mixed well. Gradually beat in sugar, followed by egg and molasses. Stir until mixed thoroughly and soft dough forms. Refrigerate for 15-30 minutes. Pinch off small amounts of dough and roll into 1" balls or use cookie scoop. Roll each ball in cinnamon sugar and place 2" inches apart on ungreased cookie sheet. Bake until tops are rounded and slightly cracked (approx. 10-13 minutes). Cool on wire racks and store in air tight container. Makes approximately 3 dozen.

Pistachio Cookies

Shared by Merle Adams

1 cup butter
1/3 cup powdered sugar
1 egg
1 tsp vanilla extract
1 tsp almond extract
2 cups flour
1 small pkg instant pistachio pudding
2 cups pecans chopped

Cream softened butter, sugar, and egg.  Add extracts, flour, pudding, and 1/2 of the pecans.  Mix well.  Roll into one inch balls.  You can roll in rest of pecans or sprinkle them on later.  Put on greased cookie sheet.  Put your thumbprint into each ball, and bake at 350 degrees for 10 minutes.  Do no overcook!
Let cool and mix filling:
2 Tbs butter
4 oz cream cheese
2 cups powdered sugar
1 tsp vanilla
Mix well and put into plastic bag and snip corner of bag and when cookies are cool, fill each thumbprint with the cream cheese filling.  If you didn't use the pecans to roll the cookies in, now you can sprinkle some more pecans over the cookies with the cream cheese filling.  Make a frosting to drizzle over the cookie by melting 1/2 cup of chocolate chips and 1 TBS of shortening.  I put red food coloring in the cream cheese filling to make it look more like Christmas.

NO FUSS PERFECT ROAST TURKEY

Shared by Danny Garcia

Turkey should be thawed in refrigerator for 2-3 days prior to brine.  Brine should be applied to turkey 8-16 hours prior to roasting.  Up to 18 lbs, turkey will fit into 5 gallon bucket.

Brine:
1 gallon vegetable stock
1 cup salt, kosher
1 cup brown sugar
1 TBS peppercorns
1 tsp chopped garlic
1 TBS chopped candied ginger
1 bag of ice + water

Combine all ingredients, except ice, in large stock pot and heat to boil, to dissolve salts and break up other solids.  Turn off and let completely cool to room temp.  Add 1 bag of ice--ice cubes should remain in brine.  Brine should be very strong or at the least something you would not eat as a soup.

After brine is iced, clean turkey, remove all innards and place turkey with breast down into a new CLEAN white unused 5-gallon bucket with lid.  Pour iced brine over turkey until very edge of bucket, securely place lid onto bucket and store bucket in cool area, refrigerator, or cold garage, etc.

Roasting:
1 medium onion
1 red apple
2 stalks of celery
1 medium orange
2 cloves garlic coarse chop

Cut all the above ingredients in large chunks, add to large mixing bowl.  Drizzle with oil, and season.  I have added rosemary, sage, and bay leaves as well.

Rinse turkey and stuff the above mixture into cavity as much as possible.  Cover or rub turkey with canola or similar oil.  Season exterior with salt and pepper.

Place turkey into a roasting pan.  If you do not have a pan with a grate, use extra celery stalks as a "ladder" to keep turkey off bottom of pan.

Pre-heat oven to 475F - 500F depending on oven, and roast turkey at the high heat for 25-30 minutes.  I always tuck wings and foil the drumstick ends.  Set timer for first 30 minutes, then for 1 hour 30 minutes, after initial high heat session.

After 30 minutes, lower temp of oven to 350F, (do not forget this step!)  Cook turkey for 10-15 minutes per pound, Save Label, and use a meat thermometer in thickest part of breast, remove bird at 161F.  DO NOT cut into turkey for at least 15 minutes after removal from oven.  Remove at correct temp and lightly cover, with foil tent or similar, until time to carve.

With the use of the brine and initial high heat there is no reason to baste.  If you must baste, do it 15 min before completion with a compound butter and oil mix, not throughout entire roasting.

APPLE RECIPES FROM RS ACTIVITY

Here are the apple recipes and instructions from our Relief Society weekday meeting!

LINDA BILLINGS' INSTRUCTIONS AND RECIPES FROM THE ACTIVITY:

Canning Apples

Select uniform apples/  Wash, pare and core.  Cut into desired size.  If peeled fruit is to stand several minutes before precooking, drop it into mild salt solution (1 ½ teaspoon of salt to 1 quart cold water) to prevent discoloration.  Drain.  Boil 3 to 5 minutes in a medium syrup.  Pack into warm jars to within ½ inch of top.  Fill to within ½ inch of top of jar with boiling syrup. Put on cap and screw on band.  Process in boiling water bath.

Process:         Pints 20 minutes

                       Quarts 25 minutes

How to make syrup for fruit

Make syrup according to sweetness desired.  Boil sugar and water together until sugar is dissolved.  Juice of the fruit may be used in place of water.  Keep syrup hot but do not let it boil down.

            Sugar (cups):            Water (cups): Used for:

Thin             1                            3                     Small soft fruits

Medium       1                            2         Peaches, apples, pears, sour berries

Heavy          1                            1         All sour fruits or those to be extra sweet.

Syrup should be boiling when poured over fruits

Apple Butter

16 cups thick apple pulp

1 cup vinegar

8 cups sugar

4 teaspoons cinnamon

Core and slice apples but do not peel.  Add only enough water to cook apples until soft.  Press through fine sieve and measure.  Combine all ingredients.  Cook until mixture remains in a smooth mass when a little is cooled (about

1 ½ hours boiling).  During cooking, stir frequently to prevent burning.  Pour into sterilized jars to within ½ inch of top.  Put on cap and screw band on.  Process in boiling water bath for 10 minutes.  Yield: 12 eight oz jars.

Apple Juice

Use fruit press or cider mill to press juice from apples.  Pour the juice into a kettle and heat  to hot (steaming, do not boil), skim/  Pour into warm jars to within ½ inch of top.  Put on can and screw on band.  Process for 15 minutes in boiling water bath.

Red Cinnamon Apples

Select firm apples that will not mush in processing.  Prepare a thin or medium syrup.  Flavor the syrup with cinnamon according to taste and add enough red food coloring to give desired shade to apples.  Peel apples, leave whole or quarter.  Boil 3 to 5 minutes in syrup.  Pack into jars to within ½ inch of top.  Fill to within ½ inch of top with boiling syrup.  Put on cap and screw on bad.  Process in boiling water bath:                Pints:       20 minutes

                                              Quarts:    25 minutes.

Apple Catsup

1 cup sugar

1 teaspoon pepper

1 teaspoon cloves

1 teaspoon dry mustard

2 teaspoons cinnamon

1 Tablespoon salt

2 onions (chopped fine)

12 apples

2 cups cider vinegar           

Mix the sugar, peppers, cloves, mustard, cinnamon and salt.  Then add onions.

Wash, core and cut apples in quarters.  Put into saucepan, cover with boiling water, bring to boil and let simmer until soft.  The water should be nearly gone; then rub through fine sieve and for each quart of pulp add the above mixture of sugar, onions and spices.  After the two mixtures are blended, add vinegar, bring to boil and let simmer 30 minutes.  Pour into warm jars to within ½ inch of top.  Put on cap and screw on band.  Process in boiling water bath 5 minutes.  Yield:  3-4 pints.

Apple Pie Filling

Original recipe makes 7 quarts

 4 ½ cups white sugar                                 10 cups water

1 cup cornstarch                                          3 Tablespoons lemon juice

2 teaspoons ground cinnamon                     2 drops yellow food coloring

¼ teaspoon ground nutmeg                         6 pounds apples

2 teaspoons salt

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.

Sterilize canning cars.  Peel, core, and slice apples.  Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.  Fill Jars with hot syrup, and gently remove air bubbles with a knife.  Put lids on and process in a water bath canner for 20 minutes. 

APPLESAUCE

Makes about 8 (16 oz) pint jars

Kids of all ages will love this delicious homemade applesauce for breakfast, lunch, or dinner. Mix sweet and tart apples for a unique flavor.

  

PRESERVING METHOD:

Waterbath Canning

YOU WILL NEED:

 12 lbs apples, peeled, cored, quartered, treated to prevent browning* and drained   (about 36 medium) 

Water

3 cups granulated sugar, optional4 Tbsp lemon juice

DIRECTIONS:

1.        PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do  not boil.  Wash lids in warm soapy water and set bands aside.

2.    COMBINE apples with just enough water to prevent sticking in a large stainless steel   saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, for 5 to 20 minutes, until apples are tender (time will depend upon the variety of apple and their maturity). Remove from heat and let cool slightly, about 5 minutes.
3.  TRANSFER apples, working in batches, to a food mill or a food processor fitted with a metal blade and purée until smooth.

4.       RETURN apple purée to saucepan. Add sugar, if using, and lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking. Maintain a gentle boil over low heat while filling jars.

  LADLE hot applesauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

 PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*To treat apple slices to prevent browning, apply Ball^® Fruit-Fresh^® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

Carmel Apple Pie Cookies

1 box Pillsbury Pie Crust (2 crusts per box)

1 small jar of Apple Pie Filling (just enough for a thin layer)

Approx 1 cup Caramel Sauce (just enough for a light coating)

1 egg, for egg-wash

2 tbsp. Sinnamon / Sugar mix

1 tbsp. Nutmeg

Flour just for sprinkling counter

A round cookie cutter – any size you like.

Sprinkle counter with flour.  Roll out dough.  Cut out round shapes out of crust.  Spread a light coating of Carmel Sauce over dough.  Put just enough pie filling to fit on dough.  Use another round and place on top of apples and press down edges with a fork to seal.  Brush on egg whites and sprinkle  top with seasonings.   Transfer to cookie sheet and bake at 350º for 20-25 minutes.

A couple of online help sites:

www.freshpreserving.com/tools/waterbath-canning - step by step videos

www.simplycanning.com/water-bath-canning 

The following recipe is from Christie Jones and was served at the activity:

1.  APPLE PIE BREAD

1/2 C butter, softened
1/2 C sugar
1/4 C buttermilk
2 tsp baking powder
2 eggs
1 tsp vanilla
2 C all-purpose flour
1/2 tsp salt
1 jar apple pie filling (32 oz)
1 C chopped walnuts or pecans
1/2 C raisins
1 Recipe streusel-nut topping (Recipe follows)

1. Preheat oven to 350 degrees F.  Grease a 9 X 5 X 3 inch loaf pan.  Set aside
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Beat in sugar until combined.  Add buttermilk and baking powder; beat until combined.  Add eggs and vanilla; beat until combined.  Add apple pie filling and mix together.  Add flour and salt; beat until combined.  Stir in nuts and raisins.
3. Spoon batter into prepared pan; spread evenly.  Sprinkle streusel-nut topping over batter.  Bake for 60-65 minutes or until a wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf (14 servings).

Streusel Topping
1/4 C brown sugar
3 TBS flour
2 TBS butter
1/3 cup walnuts or pecans, chopped
Mix first 3 ingredients together until it resembles course crumbs.  Then mix in nuts.

CAYCE GARCIA'S HANDOUTS FROM THE ACTIVITY:

CANNING APPLES
1. Gather supplies:
Water bath canner, canning jars, canning lids and rings, jar lifter
2. Ingredients:
Apples -- You will need about 19 pounds for one canner load of 7 quarts
Prepare light or medium syrup.  Heat water and sugar in a sauce pan until sugar dissolves:
Light-- 2 cups sugar to 1 quart water
Medium -- 3 cups sugar to 1 quart water
You can also make a syrup with honey if you don't want to use processed suger:
Light-- 1 1/2 cups honey to 4 cups water
Medium-- 2 cups honey to 4 cups water
3. Procedure
Peel, core, and slice apples.  Use an apple peeler or knife.  (Or vegetable peeler & drill as Crystal demonstrated!)
Apples may be either raw or hot packed.
Raw Pack
Fill one jar at a time as you peel, core, and slice.  As soon as jar is full, cover the apples with syrup.  This prevents apples from browning.
Place your canning rack in your water bath canner but have it up out of the water.  When your jar is full, remove air bubbles, clean the rim, and put the lid on.  Place jar in the rack above the hot water in the canner to keep warm.  Prepare the next jar.
Hot Pack
After peeling, coring, and slicing apples, place in a large pot with a light syrup and bring to a boil.  Fill jars with hot fruit and cooking liquid, leaving 1/2 inch head space.
Wipe the rims clean, remove any air bubbles and place your lids.
For more details, follow water bath canning instructions.
4. Process
Pints 20 minutes
Quarts 25 minutes


Altitude Adjustments for Water Bath Canner
Altitude in feet         Increase processing time
1001-3000 ft                      5 minutes
3001-6000 ft                      10 minutes
6001-8000 ft                      15 minutes
8001-10,000 ft                   20 minutes


APPLE PIE FILLING
Original recipe makes 7 quarts
4 1/2 cups white sugar
1 cup cornstarch
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 TBS lemon juice
2 drops yellow food coloring
6 pounds apples

In a large pan, mix sugar, cornstarch, cinnamon and nutmeg.  Add salt and water and mix well.  Bring to a boil and cook until thick and bubbly.  Remove from heat and add lemon juice and food coloring.
Sterilize canning cars.  Peel, core, and slice apples.  Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.  Fill fars with hot syrup, and gently remove air bubbles with a knife.  Put lids on and process in a water bath canner for 20 minutes.

APPLE BUTTER
1 cup sugar
1/2 cup brown sugar
5 TBS Ball RealFruit Instant Pectin
3/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 cups peeled, cored, coursely chopped apples (about 5 med)
1 TBS lemon juice
4 Plactic Ball (8 oz) Freezer Jars
Directions
Stir suger, brown sugar, instant pectin, cinnamon, allspice and nutmeg in a bowl until well blended.  Set aside.
Add Apples and lemon juice to food processor or blender.  Blend until smooth, about 30 seconds.  Add apple puree to pectin mixture.  Stir 3 minutes.
Ladle jam into clean jars to fill line.  Twist on lids.  Let stand until thickened, about 30 minutes.
Serve immediately, refrigerate up to 3 weeks or freeze up to one year.

AND ONE MORE RECIPE!  This is a recipe we got from KAREN PARKER and it is EVELYN MOWER'S recipe.  It is slightly different from the Apple Pie Filling recipe above.

APPLE PIE FILLING --Makes 7 quarts (regular mouth quart jars)
4 C sugar
1 C cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt

1. Stir these 5 ingredients well so the cornstarch won't lump.
2. Add 10 Cups of water gradually.
3.Bring to a boil.
4.Add 3 TBS lemon juice.
5. Add 10 drops of yellow food coloring to make a nice color.
6. Place apple slices in the bottle raw, loosely packed.  Karen said she likes hers in chunks.  She cuts the apple into fourths.  Then she cuts each fourth into thirds.
7. Pour the sauce into the jars (with the apples already in the jars), 1/2 inch from the top.
Process in water bath canner for 30 minutes.
Karen uses Yellow Delicious apples.

RELIEF SOCIETY WEEKDAY MEETING/ACTIVITY

DON'T FORGET!

 Our Relief Society Weekday Meeting/Activity this Tuesday night!
October 7 at 7:00 p.m.

Come join the fun!!!

BUTTERMILK PANCAKES

TWO RECIPES FOR BUTTERMILK PANCAKES:
The first recipe is a recipe that Delma Brewer shared for Buttermilk Pancakes.  This is the recipe she uses when she uses the buttermilk syrup (recipe posted previously).

BUTTER MILK PANCAKES

1 egg

1/2 cup of flour

1/2 cup of oatmeal

1/2 tsp. baking soda

1/2 tsp. baking powder

3 Tbsp. oil

1 cup buttermilk

This second recipe is printed from the link from the previous post.  

BUTTERMILK PANCAKES 

• 2 cups flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3 Tbsp. sugar
• 2 eggs
• 3 cups buttermilk
• 4 Tbsp. butter, melted

NOW YOU HAVE NO EXCUSE TO NOT MAKE BUTTERMILK PANCAKES WITH BUTTERMILK SYRUP!!!  

Notice that the second recipe is a rather large batch of pancakes compared with Delma's recipe.  (2 cups of flour vs 1/2 cup of flour and 3 cups of buttermilk vs 1 cup of buttermilk.)  So depending on your family size, you may have to double or triple Delma's recipe or cut the other recipe in half.

MOTHER-DAUGHTER ACTIVITY RECIPE

Although we had a rather small turnout for the Mother-Daughter Relief Society Activity, those who were there had a really good time.  We had a pancake dinner (regular pancackes and chocolate chip pancakes) with delicious toppings: whipped cream, strawberries, blueberries, peanut butter, maple syrup, and buttermilk syrup.  I had never even heard of buttermilk syrup, but it was delicious, and several people have asked for the recipe.

So here is the recipe, with the link to where Shantel got it.  The link also gives a recipe for buttermilk pancackes.

Buttermilk Syrup

1/2 cup butter

3/4 cup sugar

1/2 cup buttermilk

1 tsp. baking soda

1 tsp. vanilla

Combine butter, sugar and buttermilk in a medium saucepan over medium heat until sugar completely dissolves(or starts to boil). Then remove from heat and add baking soda and vanilla. Stir to combine. Syrup will foam up, but that is part of what makes it SO incredible. Don't be alarmed by that!

/http://www.chef-in-training.com/2011/12/buttermilk-pancakes-with-amazing-buttermilk-syrup/

RECIPES from JUNE RELIEF SOCIETY ACTIVITY

We had a really fun activity last night (Tuesday, June 3).  So sad that many of you weren't there because the ones who were had a really GREAT time!!! Thanks to Christie, Tansey, and Kari!!!  Here are three recipes from the salads that were served.  Two of the salads were similar, with slightly different proportions.

PASTA SALAD

1 16 oz pack spiral noodles, cooked
1 cucumber, sliced
4 tomatoes, chopped
1 small can of sliced olives, drained
4 mozarella string cheese sticks, sliced
1 bottle Italian dressing

Mix first 5 ingredients in a large bowl.  Pour the bottle of Italian dressing over the salad.  Mix.  Chill and enjoy!

BROCCOLI SALAD

2-4 heads of broccoli, chopped
1 cup of chopped celery
1/2 cup of purple onion chopped
1 lb of bacon,cooked and crumbled
Sunflower seeds (salted/roasted--put in just before being served)

Dressing:
3/4 cup of mayo
1/4 cup of sugar
2 Tablespoons of vinegar

Mix all together and refrigerate for a couple of hours.  Add sunflower seeds right before serving.

GRAPE AND BROCCOLI SALAD

grapes
brocolli, chopped
onion powder or onions, chopped
sunflower seeds
bacon bits

Sauce:
1/2 cup of mayonaise
1/8 cup sugar
1/2 Tablespoon of vinegar

Mix all together and refrigerate.

May 2014 Calendar

May 2014 Newsletter

Cookie Recipes from Sunday's Relief Society Lesson

Chocolate Chip Cookies

½ cup butter, softened

½ cup shortening
¾ cup brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
½ tsp salt
1 tbls water
2 1/4 cup flour
1 cup chocolate chips

Preheat oven to 350 F. Add ingredients in order, mix well. Pour in chocolate chips, mix well. Drop by spoonful on cookie sheet approx. 2” apart. Bake 10-12 minutes

White Chocolate Chip Cranberry Cookies

½ cup butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 tbls vanilla
1 tsp salt
½ tsp lemon juice
1 ½ cup flour
1 ½ tsp baking soda
¾ cup dried cranberries, chopped (Craisins work great!)
1/2 cup white chocolate chips

Preheat oven to 325 F. Cream butter and both sugars together until smooth. Add vanilla, egg, salt, and lemon juice, mix well. Add baking soda and gradually add flour. Stir in cranberries and white chocolate chips. Chill for 1 hour. Drop by spoonful on cookie sheet approx. 2” apart. Bake 12-15 minutes

Stake Relief Society Activity Reminder!

April 2014 Newsletter

April 2014 Calendar

Hey Sisters! Where You Gonna Be On Tuesday?

Family History Conference

Family History Conference March 8th!

To register, interested individuals should send a message to the email here and just say they want to be signed up/registered:  wmrtfamilyhistory@gmail.com   We will then contact them with the important information.

 

The link for all the videos from which we have chosen our schedule is at:

 

https://www.lds.org/topics/family-history/host-a-family-history-fair/admin/video-links?lang=eng

 

You will be taken to a site where you have to sign in with your LDS account information, then you will see a chart of all the videos.

 

You can view or download them as you wish.

 

The one I would suggest that you start with is:  "Youth Leading Youth".  However, wherever you start, it is like General Conference, there really aren't any "bad" sessions.

 

The Roots Tech website and recent conference information is at their website: rootstech.org  

 

This conference is what resulted in the addition of puzzilla.org to Family Tree to help find cousins.  You have probably seen and used Puzzilla by now, but if not it is found on the opening page of familysearch.org

 

The Youth Devotional video is by Elder Neal L. Anderson and is EXCELLENT also and features the Puzzilla site and finding cousins process and steps.

 

The conference will be March 8, check in at 8:30 AM and sessions start showing at 8:50 AM. It ends at noon so people still have their Saturday afternoon available for families.

 

WANTED: Your Pictures!!!

Nikki Hoyt asked me to put this information on our blog:

Thank you to all who have inserted your pictures into the online Ward Directory. They look great!  Anyone may email me your picture(s)  and I will insert them for you.  Send them to veteranspics@gmail.com

    Call me with any questions/help.  Nikki Hoyt 243-0691

VIDEO USED BY SANDY IN HER RELIEF SOCIETY LESSON

Many sisters have asked where they can find the video that Sandy showed in her Relief Society lesson today.  It was pretty powerful.  She shared the link with us to put on the blog:


  Missionary Work and the Atonement:

http://http://www.youtube.com/watch?v=I6FKiNVbw3Y


It is very good!

REQUEST FROM OUR LEADERS

Updating our photos in the Ward Directory

President Mills & Bishop Jeppesen have requested that we update our photos digitally in the ward directory.  This directory is included in both LDS Tools and LDS.org    See instructions below.  If you need help taking your picture, uploading it into the program, and/or having it approved, call Nikki Hoyt at 928-243-0691

You can get detailed instructions by clicking on the following link:
https://tech.lds.org/blog/511-how-to-update-your-directory-photo

I realize that this picture is small, but it is in pdf format, not jpeg, so I think this is as large as I can get it on the blog.  The link above has this same picture, and instructions.  Also, this picture is attached to the email I just sent out to the sisters.  You can open that attachment and see it larger!  If you have any questions, call Nikki!!!