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Come Listen To Living Prophets
Author: Julie
Pumpkin Fudge
Last week we had our September Relief Society activity and, since I’m in charge of those activities, I thought it would be fun to have a pumpkin taster’s table for refreshments. One of the perks of planning activities is being able to try out new recipes on the guinea pigs at church my fellow Relief Society sisters. And, of course, I headed to Pinterest for some inspiration. So glad I did….this fudge is yummy and has great texture.
Ingredients:
3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract
1. Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat. Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla. Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours. Then carefully lift the fudge out by the foil “handles” and cut into squares.
*I prefer the vanilla candy melts. Mine are Guittard brand.
Source: Recipe Girl
Origin
This Mormon Message reframes a portion of Joseph Smith’s own quest for truth from the point of view of a young woman in our modern world. Hearing Joseph’s words spoken from her mouth and in a world more familiar to me really helps me remember to liken scriptures to myself.
Sometimes we struggle in life trying to find answers to questions,big and small, that trouble us. We often swirl around in a tornado of confusion and are so focused on the chaos we often forget to take quiet time out to petition the source of all truth, our Heavenly Father. Asking in faith, we can gain knowledge that will bless our lives and the lives of others.
“If any of you lack wisdom, let him ask of God, that giveth to all men liberally, and upbraideth not; and it shall be given him.” (James 1:5) This scripture inspired Joseph Smith to ask a very important question to his Heavenly Father–a question whose answer changed the course of history. To read more about his experience, click here.
Cranberry Buttermilk Scones
I wish I could remember where I originally found this recipe. It’s been in my recipe box for years and is a family favorite. These are a special breakfast treat in our family, though I do have a couple of kids who pick out the Craisins. You could substitute raisins, dried currants (my favorite), or do without a dried fruit altogether. Whatever you use, it’ll be great! My family can’t wait to get their hands on these….as you can see from my teenage son’s “grab a scone” photobomb hand!
Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3/4 cup cold butter (12 Tbsp.)
1 cup buttermilk*
1 cup dried cranberries (Craisins)
1 Tbsp. milk
2 Tbsp. Sugar
1/4 tsp. cinnamon
1. Heat oven to 400°F. Grease a large baking sheet.
2. In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda. Whisk together well.
3. Cut butter into small pieces. Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs. Stir in buttermilk, just until combined (do not overmix). Fold in cranberries
4. On a floured surface, form dough gently into an even mass; then divide in half. Form each half into a circle six inches in diameter. With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough. Transfer both circles to baking sheet.
5. Brush each circle with milk. Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles. Bake for 15-20 minutes.**
*To make buttermilk if you don’t have any: In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar. Pour milk up to the 1-cup line. Allow to sit for 5 minutes before using.
**This sometimes takes more than 20 minutes for me. I always test the middle with a knife–it should come out with a few small crumbs on it but should not be wet. Overbaking will make a less than satisfactory final product.
Fresh Tomato Soup
There’s nothing like a fresh garden tomato. And I love them plain, on BLT’s, in salads. But at some point in the gardening season I’m overrun with them. And then I turn to tomato soup to help me use up and enjoy all those tasty tomatoes! This is a new recipe for me and I really enjoyed the addition of carrots. I have to say that I really used this recipe more as a guide and adjusted the amounts based on what I liked, what I had, and what I needed to use up!
Ingredients:
3 Tbsp. olive oil
1 onion, chopped
1 carrot, unpeeled and chopped
3 cloves minced garlic
12 tomatoes, roughly chopped
1 teaspoon sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock
1 teaspoon kosher salt
1 teaspoons freshly ground black pepper
1/2 cup heavy cream
1. In a large pot, heat olive oil on medium low heat. Add onions and carrots and saute for 10 minutes. Add minced garlic and cook for 1 minute.
2. Add remaining ingredients EXCEPT cream and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove from heat.
3. Using an immersion blender, carefully puree the soup. If you don’t have an immersion blender, use a regular blender to puree the soup (do this with half the soup, then the other half to avoid overfilling the blender).
4. Add heavy cream to the soup and stir in well. Serve with crackers, croutons, chopped basil, etc.
Source: I Can Cook That
Understanding our Part
So lately I have been plagued with thoughts that I don’t play a big part in God’s kingdom. Thoughts that I am not making a difference, that I am not a part of huge changes taking place. The reason, I believe, for most of these thoughts is the recent Special Broadcast: The Work of Salvation that the church presented back in June. See, the wards that were highlighted in the video with Elder Anderson were in the stake we lived in previously in Tampa. And actually, one of the wards was the ward in which I was the young women’s president. My husband was a High Council member that served in the other ward that was highlighted. I knew almost every person in that video. It was awesome! However, I felt a bit of sadness when I realized that I am no longer in that area, no longer making huge impacts in the lives of others.
For one YW activity, we delivered huge heart shaped cookies packaged in decorated pizza boxes to the YW on our roster that did not come to church. One girl we visited began coming to church and YW activities. Her family then started attending again and they are now living their temple covenants and fully active in the church. Our ward was instrumental in that situation. I was instrumental in that situation!
I have loved living in Idaho the last year and a half but I have begun to feel that I am not making difference. I know that these thoughts are not from our Heavenly Father! We are all daughters and sons of a loving Father. He knows us, he loves us, he needs us.
Let me share a quote by J.M. Braude.
“Whoever you are, there is some younger person who thinks you are perfect. There is some work that will never get done, unless you do it. There is someone who would miss you if you were gone. And there is a place that you alone can fill.”
This quote helps me realize that I am special. I am needed and make a difference. Even if it’s not broadcast of the whole world to see, I fill a place that only I can fill. We are all unique. We are all needed.
Here is another quote that reiterates the fact that we are special and that we have a part to fill.
“Do you understand that you are needed in building the kingdom of God as is every other member? The Lord has need of you! Not only are you blessed with certain gifts of the Spirit, but you can channel their powers through your unique personality, experience, influence and preparation to aid you in performing important acts of service to mankind. No one else will ever see with your eyes, hear with your ears, discern with your understanding. no one else will ever be able to minister with your particular ability and sensitivity. If you are willing to develop these spiritual gifts and abilities and exercise humility and faith, the Lord and his angels stand read y to assist you in any way they can.”
I hope that we can all feel the reassurance from the Spirit that we are special and that we are needed. That we all have unique opportunities to serve no matter where we are. We may not be highlighted in a church training video but we do make a difference. I need to remember to check my pride and remember that service comes from a place of love for others and love for the gospel. May we all remember how important we are and fill the places that only we can.
Cinnamon Toast
My oldest daughter introduced this “new and improved” cinnamon toast method to our family a while back. She found it online–probably on Pinterest. I must say it does make a superior toast! She adapted it a little from the original Pioneer Woman recipe, but I’ve included the ingredients we leave out in case you want to give it a try. (She also adapted the instructions to her liking.) The recipe is for 16 slices of toast, but you can easily adjust the amounts for your needs.
Ingredients:
16 slices of whole wheat bread
2 sticks of butter, softened
1 cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract (optional)
1/8 tsp. nutmeg (optional)
1. Turn oven broiler on HI. Lightly toast the bread in a toaster. Set toast on baking sheet and let it cool.
2. With a fork, smush together the butter, sugar, and cinnamon in a bowl. It should be a thick mixture, like heavy frosting.
3. Spread a generous layer onto each toast piece. Broil until brown and bubbly (the exact browness will depend on your preference, but watch it carefully and move the pan around to get even browning. A chocolate brown topping will give a nice crunchiness).
4. Remove from oven and allow to cool enough for you to handle it and the bubbly top is no longer shiny.
Notes:
- My daughter’s pan of choice for this is our pizza pan that has tiny holes all in the bottom. This makes it crunchy from underneath and also changes the way the butter bubbles on the top.
- You can use just about any bread you want. My daughter has tried several types and they have all worked.
- If you soften your butter in the microwave, make sure that it doesn’t melt. Melted butter will change the consistency of the final product.
- You can adjust the spices to your liking.
Source: Pioneer Woman
Blueberry Cobbler
I love summertime–not for the heat and humidity, but for the produce! And summer is when we have all sorts of blueberry treats. This recipe for Blueberry Cobbler is one I have used for several years. I saw it first on Mennonite Girls Can Cook, a favorite recipe blog of mine. Their blog inspired me to start Mormon Mavens, so I have a special affinity for that particular site.
Ingredients:
5 cups fresh or frozen blueberries
2/3 cup sugar
3 Tbsp. cornstarch
1 cup flour
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold butter
1/2 cup buttermilk
1. Combine berries, 2/3 cup sugar, and cornstarch in a large microwave safe bowl. Gently turn the berries around in the bowl to cover evenly with the sugar and cornstarch. Microwave for 3 minutes, stirring at the halfway point. Gently stir, then pour the berry mixture into a greased 8″ pan.
2. In another bowl, combine the remaining dry ingredients. Using a pastry cutter or two knives, cut in the butter until the mixture resembles coarse crumbs. Add buttermilk and stir just until moistened. Drop batter by spoonfuls over the hot berry mixture.
3. Bake at 425 degrees for 20-25 minutes. Allow to cool for half an hour so that the blueberry juices can thicken a bit. Serve with whipped cream or ice cream.
I usually double this recipe and use a 9″x13″ pan.
Source: Mennonite Girls Can Cook
Peanut Butter Cookies
I’m so glad that Melissa is one of the Mormon Mavens now. I’ve loved her cookbook, The Hows and Whys of the Year Supply, for many years (email us at mormonmavens@gmail.com to find out how to get your own copy). This recipe from her cookbook, sure to please any peanut butter lover, has turned out to be a favorite because of the lovely texture of the cookie it produces. Give it a try.
Ingredients:
1/2 cup butter
1/2 cup peanut butter
1 1/4 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1. Cream together the butter and peanut butter. Then add the remaining ingredients and mix well.
2. Roll into balls (I use a cookie scoop to measure out the dough) and roll in sugar. Place on cookie sheet.
3. Bake at 375 degrees until very lightly browned (7-9 minutes by original directions, 10-11 minutes in my oven). Do not overbake them! Allow to cool for 1-2 minutes on the cookie sheet, then carefully transfer to a wire rack to cool.
Source: Melissa Coombs’ cookbook, The Hows and Whys of the Year Supply
Leftover Rice Pancakes
When I make rice, I love to make a big batch and reuse it in other meals. But after a while, rice can get boring. And I hate boring leftovers because that means they don’t get eaten. (Perhaps I am some sort of kitchen nerd but I have to tell you that eating up every last bite of leftover anything gives me a thrill!) This recipe has come in handy numerous times when I’ve caught myself staring into the fridge at a container of rice and wondering, “What the heck am I gonna do with all this rice?” Added bonus: no added sugar!
Ingredients:
1 1/2 cups leftover cooked brown rice (white or brown)
2 cups buttermilk*
1/2 tsp. salt
1 tsp. baking soda
2 eggs
2 cups all-purpose flour (white, whole wheat, or combo)
1. In a blender, combine rice and 1/2 cup of the buttermilk. Pulse several times, scrape down sides. Repeat several times until rice is in tiny bits.
2. Add remaining buttermilk, salt, baking soda, and eggs. Blend until thoroughly combined. Pour into mixing bowl.
3. Add flour and whisk just until the flour is incorporated. Pour by scant 1/4-cupfuls onto hot griddle. Turn pancakes over when the top is covered in bubbles and the edges are no longer shiny. Once flipped over, cook until the underside is golden brown.
*If you don’t have buttermilk: pour 2 Tbsp. apple cider vinegar into a 2-cup measure and fill with milk to the 2-cup line. Allow to sit for 5 minutes before using.
Makes about 1 1/2 dozen scant 1/4-cupful pancakes
Source: Hillbilly Housewife