Nat's "YUMMY" Syrup

Submitted by Cheryl R.


Ingredients:
1 1/2 cup sugar
3/4 cup butter
2 Tbl Karo syrup
3/4 cup buttermilk (or 3/4 cup milk with 1 Tbl lemon juice. mix and let sit for a few minutes)
1 tsp. baking powder
2 tsp. vanilla (added at the end)
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Mix everything (but vanilla) and bring to a boil.
Simmer for 7 minutes on med/med low heat
Add the vanilla while it is cooling
(can store in fridge up to one month to reheat)

Pumpkin Gingerbread

Ingredients

2 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In a mixer, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and cloves.

In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

Bake in preheated oven until toothpick comes out clean, about 1 hour.

Technology Class

Join us on October 19th at 6:30 p.m. at the church for a class on the latest technology.  We will be discussing things such as Social Networking, (blogs, twitter, facebook), how to access the ward website, our own Relief Society blog, how to use cell phones for texting and camera phones, etc.  This should be an informative night for everyone.  If you are technology savvy, please come and give your input and ideas of how to best use the technology out there.  If you are afraid of  the technology that's out there, please come with your questions and concerns.  Hopefully this will be a night of insight and learning for all of us!  We hope to see you there!
Refreshments will be served.

Zucchini Brownies

Submitted by Sarah S.

Brownies

½ c. vegetable oil
1 ½ cups sugar
2 tsp. Vanilla
2 c. flour
½ c. cocoa
1 ½ tsp. baking soda
1 tsp. Salt
2 c. shredded zucchini (I peel and grate.
No seeds and squeeze out the extra “juice” first)
½ c. chopped walnuts

Frosting
6 T. cocoa
¼ c. margarine
2 c. powdered sugar
¼ c. mild
½ tsp. Vanilla

Preheat oven to 350. Grease and flour a 9x13.

Mix oil, sugar, vanilla.

Combine dry ingredients seperately.

Mix together.

Fold in zucchini and walnuts.

Spread into pan (batter is dryish, not like normal brownies)



Bake for 25 to 30 minutes.

Make frosting by melting together cocoa and margarine. Let cool. In a medium bowl, blend together powdered sugar, milk, and ½ tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies. ENJOY :)

Brownie Goody Bars

1 box brownie mix (make according to box)

1- 16 oz. container of vanilla frosting

1/2 cup salted peanuts, (coarsely chopped) The peanuts really could be optional

2 cups rice cereal

2/3 cup creamy peanut butter

1 1/2 cups semisweet chocolate chips

1. Heat oven to 350. (325 for dark or nonstick pan). Grease bottom only. I've used a 8x8 pan and a 9x13. It just depends how thick you want the brownies. Both work fine.

2. Make and bake brownies as directed on box. Cool COMPLETETLY. (I've put them in the freezer or fridge before to help the cooling process when I was under time constraint. They still turn out fine)

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cerial in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Monkey Bread

Submitted by Heidi E.

INGREDIENTS:

1/2cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS:

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Fresh Salsa

Submitted by Sheila J.

I don’t can this, but enjoy during the season…

4-5 Tomatoes
4 T lemon juice
3-4 T Garlic ( minced jar)
½ chopped onion
½ tsp chili powder
½ tsp Italian seasoning
Cayenne pepper to taste
Cilantro ( fresh minced or dried to taste )
Salt & Pepper

Blend together to chunky consistency in food processor – store in Frig.

Upcoming Relief Society Service Week

For our Relief Society meeting for the month of August we decided to have a service week.  It will actually be quite simple.  We know not everyone will be able to attend both days of events, but if you can we would LOVE it.  Here is the run down of what will be going on:

Tuesday 17 @ 6:30 p.m.- we will be cleaning the church; specifically the kitchen.  It is in great need of service and has probably not had a good deep cleaning for a long time!  We will probably look over the bathrooms and see if counters or floors need cleaning as well. For those sisters that cleaning will be a difficult task, we have another project going on making bandages out of old sheets (which will probably take place in the multipurpose room).  So there will be something for everyone!  We hope you can make it.

Wednesday 18-  This day we would like to be a day of personal service.  You choose who, where, how, and when you want to serve.  Some ideas we had could be doing a secret service for a sister in the ward or a family member, making a phone call to an old friend, writing a card to someone, attending the temple, or doing some type of community service.  The possibilities are endless and the amount of people you choose to serve has no limit as well.  Consciously make it a day of service!

Thursday 19 @ 5:30 p.m.- We will meet at the church  and there divide into small groups.  We will be doing small group service projects that will last for an hour or less.  Following the small project, we will gather back in the cultural hall for a delicious dinner to celebrate our week of service and just enjoy each others company.

Please come to any and all parts of this week.  Even if you can only make it to the dinner we would love to have you!

Lemon Drop Cookies

Submitted by Judy O.

Preheat oven to 375

Ingredients:
1 box Lemon cake mix

2 eggs

1/3 C. veg. oil

1 tsp. lemon extract

1/3 C powerdered sugar

Directions:
Mix cake mix, oil, eggs, and extract till well blended.  Drop by TBSP into powdered sugar and coat.

Place on ungreased cookie sheet.  Bake 6-9 minutes.  The bottoms will be lightly browned and the inside chewy.

Makes 2-3 dozen

Apricots

As we discussed in Relief Society yesterday, it is canning season!  If any of you are interested in doing apricots this year, please contact Sarah S.  She knows a few people who are anxious to have apricots taken off their tree!