Fabulous Friday...

Thank you to those who participated in the fun Costume Exchange this month!  *Please remember to return any tagged costumes to their owner after Halloween.*  Also, there were a few costumes left behind.  Contact Tannis for more info. 
Oh, and for those of you who are not on Facebook, here is that delicious trifle recipe:

First layer is a spice cake (I used a butter pecan mix with 1/4 tsp each cloves, all spice, nutmeg and 1/2 tsp cin). Second layer 1 can of pumpkin pie filling with1 box of vanilla pudding and 2 tbsp brown sugar and 1/2 tsp cin. 3rd layer whipping cream. Alternate layers and top with skor bits or crushed ginger snaps. Voila!

Congratulations to Jody D., and Theoni H. on the births of their sweet little babies!

October has been a busy and fulfilling month for many who participated in the Calgary Temple Open House, Youth Cultural Celebration, and Dedication.  Thank you to everyone who put in time and talents to make these events possible! 

 

 

Please note:
There has been a date change for 

Fabulous Friday. 

You won't want to miss it!

It will take place at the church on the evening of
Thursday, November 29th. 
More info to come! 

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.