February Relief Society Meeting

RS Service Auction

WHEN: Thursday, February 2nd at 7:00 p.m.

WHERE: Cranston Chapel

Come with a service to donate. Items may be brought to display on the night of the auction, but this is not necessary as sisters will have one year to fulfill their offer.

Ideas might include: free babysitting, ironing, baking, homemade cards, hair cut, FHE lesson plan and treat, various lessons (crochet, knitting, baking, photography, computer, canning), frozen meal, baby blanket, etc.

You can auction off more than one item. The more you donate, the more you get to take home!

Dress is casual. Please bring friends and neighbours! All are welcome to participate. This activity is always a lot of fun! See you there!

Stake RS Invite

Friday, January 27th, 2012
PLSC 6-10 pm
Dinner served @ 6:00
Program to follow
(Donations of new/gently used items for mothers and children of Siksika Nations: blankets, clothes, toys, or diapers & wipes appreciated.)
click image to enlarge

Sparkling Cranberry Brie Bites

Makes about 16

Sugared Cranberries

2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.
Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers
8 oz Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

Cake Pops According to Elisa

Bake your favorite cake and let cool.
Prepare your favorite icing.
Crumble cake and gradually add icing until the mixture sticks together so you can form shapes. Since each cake varies in density this will not be the same amount of icing every time. Generally I use one cake to ½ batch of icing.
Form shapes and flash freeze, no more than 20 minutes.
Place on 6” lollipop stick and cover with candy melts or chocolate (thinned slightly with oil or real butter). Add your desired decorations. If dipping more than one color on the same cake pop let the first color dry before doing the next one. Use a regular kitchen mug to stand cake pop in until completely dry.

I use Wilton 6” lollipop sticks and Wilton candy melts (can be purchased at Michaels). However, when I make these to send to school I use nut free chocolate chips.

Chocolate Sheet Cake

½ cup butter or margarine
½ cup shortening or margarine
4 tbsp cocoa powder
1 cup water
2 cups flour
2 cups white Sugar
½ cup buttermilk or sour cream
1 tsp baking soda
2 eggs, beaten
½ tsp salt

Mix dry ingredients together. In medium sized sauce pan mix butter/margarine/shortening, cocoa, and water. Bring to boil, remove from heat and cool for a minute. Add dry mixture. Add eggs and buttermilk/sour cream. Pour into a greased cookie sheet 11”x15”. Bake 375F for about 18-20 minutes.

Cream Cheese Frosting:
½ cup margarine or butter
½ cup cream cheese
4 cups icing sugar

Cream butter and cream cheese. On low speed, gradually add icing sugar one cup at a time. Add 1-3 tbsp milk for more spreadable.

This can be made with 1 block of cream cheese and 4 cups of icing sugar for a richer flavor.