It's Pear Time again!

Farm Fresh Oregon Pears:  40 pound cases for $30. That is .75 cents per pound.  A case will bottle about 14-16 quart jars of pears.  Picked fresh & delivered within 48 hours.  Deadline to order is Aug. 9th. Anticipated delivery date:  August 15-August 31st (depending on the weather). These pears are great for canning, dehydrating or just slicing and eating fresh.  If you cannot do a whole case, maybe split one with a friend. Please contact Samantha Doebler at: mpalogan@msn.com or 435-652-6171 with any questions. 

Upcoming Event

This is our monthly Relief Society Meeting.  Note that it is in the day instead of the evening.  We hope you will plan on joining us for this fun event.

Fun Recipe

This cake is flavorful and amazing! Your family will LOVE it heart emoticon

heart emoticon Amazingly Easy Peach Cake heart emoticon

1 large can peaches, drained and pureed
2 cups flour
2 cups sugar
1/2 tsp vanilla
2 tsp baking soda

Directions>>>
Preheat oven to 350
Mix dry ingredients and peach puree and vanilla.
Grease a 9 by 13 pan. Pour mixture in evenly and bake 35 min or until toothpick inserted comes out clean.
Amazing Topping>>>
3/4 cup sugar
1 1/4 cup coconut
1/2 tsp vanilla
3/4 cup evaporated milk
Bring to a boil, remove from heat, and add>>
1 cup chopped pecans
Spread over cooled cake and let sit for 2 hours before serving.

Recipe of the Week

1 9-inch pie shell, baked and cooled*

1/2 cup water

1 cup sugar

3 T cornstarch

1 T fresh-squeezed lemon juice

¼ c peach juice (peel, pit, and mash 1 peach and strain, reserving juice)

1 T butter or margarine

4 c fresh cold sliced peaches

vanilla ice cream or whipping cream, optional

In saucepan, combine water, sugar, cornstarch, lemon juice and peach juice. Cook, while stirring, over medium heat until mixture comes to a boil. Cook an additional 2-3 minutes, until mixture is thickened and clear. Add butter and stir until melted. Pour into bowl and cover surface with plastic wrap. Chill.

When ready to serve pie, prepare peaches, toss with glaze and pour into pie shell. Serve with ice cream or whipping cream, if desired. I desire!

Pine Valley Getaway!

Sister's, don't forget to attend our annual PineValley Getaway on Friday.  Please know, this is a Relief Society activity, husbands are a tag-a-long.  This Event is for ALL Sister's, so don't think it is a couples party. We will start at 5 pm with a social hour, and dinner at 6 pm.  If you are interested in touring Pine Valley Chapel, tours end at 5 pm., so come up a little early for this event.  Here is a little history on the Pine Valley:

In the summer of 1855 it would seem that Jacob Hamblin’s brother ‘Gunlock Bill’ and Isaac Riddle were caring for the mission cattle. They might have been moving them gradually from winter to a summer range when one cow strayed away and could not be found. Isaac, like other good shepherds, left the herd to go in search of the lost one. He evidently slept in his saddle blankets or arose very early to follow her tracks, for he trailed her up the creek higher and higher into the hills when suddenly topping a hill he stopped and gazed in silent awe at the scene spread out before him. It was Sunday morning, and the sun was just sending her first rays over Gardner Peak where the cliffs in Forsyth Canyon caught and held the radiant light and the towering peak at the head of Lloyd Canyon loomed up into the clear blue sky like God’s finger pointing the way. To use Isaac’s own words, he said, “There stretching before me was the most beautiful sight I had ever beheld on God’s green earth.” Huge pines grew down to the floor of the valley which was carpeted with dew drenched grass waving as high as a horse’s knees; quaking aspen bordered the creek on either side the full length of the valley…. The only sign of life in the whole valley was the lost cow peacefully grazing out in the virgin meadow, blissfully unconscious that she was making history….

From that point on, Pine Valley has been many things to many people, but it has always been ‘home’ to some of us. The list of pioneer names associated with the settling of Pine Valley is lengthy, and descendants of many of those pioneers, still bearing those names, live here to this day.

No Bake Pink Lemonade Pie

Ingredients

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (6-ounce) can frozen pink lemonade concentrate, thawed
• 4-5 drops red food coloring
• 1 (8-ounce) container Cool Whip
• ½ cup shredded coconut, tinted pink

Instructions

1. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir well. Transfer to a 9-inch pie plate. Press into bottom and up sides. Refrigerate until firm.
2. Use electric mixer to beat cream cheese until smooth and fluffy. Gradually beat in sweetened condensed milk. Be sure to scrape down the sides of the bowl to make sure it gets mixed evenly.
3. Beat in lemonade concentrate and food coloring.
4. Fold in ½ of the Cool Whip. Pour into graham cracker crust. Freeze until firm.
5. Serve with remaining Cool Whip and coconut.

I Always Feel a Need

I am in Draper this week, totally enjoying a quilting retreat.  I am a little selfish when it comes to my quilting, it is my favorite hobby.  I have the best friends through this quilting journey, I never would have met otherwise.  As we are getting all our fabric ready and anticipation grows, we check into the quilt shop hosting our retreat.  Nothing is more exciting, to me, than browsing through rows and rows of bright, beautiful fabric.  Most of the fabric you can pass up, but then there is the one line of fabric that taunts you, "buy me, buy me".  Bright vintage colors with girls riding bicycles, how cute!  Then, as you wait to get the fabric cut, you must always talk the ears off the gal cutting your fabric.  We talk of about everything imaginable.  As we flutter through topics, the subject come up of where your from.  I promptly announce I was originally from Provo.  The girl hesitates and takes a long examining look at my face.  After a long pause she asks what high school I attended.  My Bulldog heritage proudly emits forth and I say, "Provo High".  "Oh",  she says, "I went to Timpview".  I went on to explain that Timpview didn't open until the year after I graduated, so all the kids in Provo went to Provo High.  She then asks if I knew her sister.  I shrink back at the possibility that she might remember me.  I carry such a burden of shame for my high school years.  I really wasn't a bad person, I just made a few bad choices.  I remembered her sister, and we went on with our conversation.

I think the hardest part of life is learning to forgive ourselves and let go.  I pondered about who I was, believing that everyone in my class had a knowledge of my mistakes.  Sometimes when we are burdened with guilt, we believe that the world is focused on us.  I had a dear quilting friend teach me a great lesson.   We sat at lunch discussing the absence of one of our quilties, I was feeling a little rejected by her the last time I saw her. I explained how standoffish she had been the last time I saw her, and all the possible reasons she had acted so funny.  After rambling off the many reasons, my friend looked me straight in the eye and said, "Connee, everything is not about you".  Shocked at her statement, I sat there and pondered what she said.  Then she followed up with, "You don't know what she is going through".  Not knowing whether to be offended or not I mulled those thoughts around in my big fat head.  "You're right!",  I exclaimed.  I chose not to be offended but to embrace that thought.  I am here to tell you, I reflect on this conversation a lot, and it certainly helps me to put things into perspective.

I am pretty sure, that if the girl I knew from high school even remembered me, that what my life was then she doesn't remember.  I need to now move forward and stop apologizing for who I am.  I have put my trust in my Savior, through his atoning sacrifice.  Part of that atonement is that our Father will remember no more.  That is the great lesson I learned here is Draper Utah, at a quilting retreat, with my best of friends.  I hope that each of my sweet friends in Bloomington 2nd Ward know this too.  Please know that our Savior is there for each of us.  He forgives, even those things we cannot forgive ourselves of.  We need to let go and let God, as they teach in alcoholic anonymous.

Pioneer Woman's Crunchy French Toast

I just had to share, looked so yummy!

Crunchy French Toast

Prep Time:

 5 Minutes

 

Cook Time:

 10 Minutes

 

Difficulty:

 Easy

 

Servings:

 4

Print Recipe

Ingredients

• 3 whole Eggs
• 1/4 cup Half-and-half
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Ground Cinnamon
• 1/3 cup Sugar
• 4 slices Whole Wheat Bread (or Any Bread)
• 1 cup Panko Breadcrumbs
• 1 stick Salted Butter, Melted
•  Softened Butter And Maple (or Pancake) Syrup, For Serving

Preparation Instructions

In a pie pan, whisk together the eggs, half-and-half, half the sugar, and half the cinnamon. Set aside.

In a separate pie pan, stir together the panko breadcrumbs with the rest of the sugar and cinnamon. Use a fork to stir in 2 tablespoons of the butter so that the crumbs are slightly moist. Set aside.

In a large nonstick skillet, heat the rest of the melted butter over medium-low heat.

One by one, dunk the bread in the egg mixture (turning to coat), then lay them in the dish with the panko crumbs, turning them over and pressing them gently so that they stick and totally cover the surface.

Place them into the skillet with the butter and let them cook on the first side for 5 to 6 minutes, watching closely to make sure the crumbs don't burn. (If they start to darken too fast, turn the heat slightly lower and watch.) Turn them over and let them cook for 3 minutes on the other side.

Transfer the pieces to individual plates and serve with butter and syrup. Delicious!

Recipe of the week

Hot Fudge Brownie Sundaes

(...you had me at hot fudge!)

1/4 c. butter
2 1-oz. sqs. semi-sweet baking chocolate,chopped
1 egg
1/2 c. brown sugar, packed
1 t. vanilla extract
1/4 t. salt
1/4 c. all-purpose flour
4 scoops vanilla ice cream, softened
Garnish: chocolate sauce, warmed

Combine butter and chocolate in a microwave safe stirring every minute. Stir; cool 10 minutes. Mix together egg, brown sugar, vanilla and salt in a small bowl. Stir into chocolate mixture. Add flour; mix well. Spread batter in an 8"x8" baking pan lined with aluminum foil and sprayed with nonstick vegetable spray. Bake at 350 degrees for 15 minutes or until a toothpick inserted near center comes out clean. Cool completely on a wire rack. Cover; chill until firm. Cut brownies into8 squares. Spread 4 brownies with ice cream; top with remaining brownies. Wrap in plastic wrap; freeze overnight. To serve, drizzle with warm chocolate sauce. Serves 4.