Chapter 19 - Missionary Wrok

 Sis. Amy Lanham taught our Lesson today. And the topic couldn't have been more perfect! She shared several great thoughts.

God knows how to bless our lives. Move on -- move up -- this is what going on a mission is for her.

Just through daily activities with those around us we can share the gospel. Manual pg. 227 first two paragraphs…she highlighted the start of the second paragraph, "This, then, should be our aim and object: to learn to make ourselves useful; to be saviors to our fellow man;"

2 Nephi 2:13 The gospel is necessary for us to be happy.

Alma 28:12 Through temple work we can be families through the eternities. The knowledge of eternal families helps root us in the gospel. There is happiness to be found in this life & after. "A missionary leaves his family for two years so that the people he teaches can be with their family forever." When we preach the gospel and help others be happy, we are fulfilled.

 From Preach My Gospel - pg. 1 You are surrounded by people. You pass them on the street, visit them in their homes, and travel among them. All of them are children of God, your brothers and sisters. God loves them just as He loves you. Many of these people are searching for purpose in life. They are concerned for their families. They need the sense of belonging that comes from the knowledge that they are children of God, members of His eternal family. They want to feel secure in a world of changing values. They want "peace in this world, and eternal life in the world to come"

 (D&C 59:23), but they are "kept from the truth because they know not where to find it"

(D&C 123:12). The gospel of Jesus Christ as restored through the Prophet Joseph Smith will bless their families, meet their spiritual needs, and help them fulfill their deepest desires. Although they may not know why, they need relief from feelings of guilt that come from mistakes and sins. They need to experience the joy of redemption by receiving forgiveness of their sins and enjoying the gift of the Holy Ghost. Missionary work is for all people -- it is to bless the lives of all men. Are your missionary efforts based on a foundation of love?
Remember our full-time missionaries in your prayers. What greater gift can we give to others than the knowledge of Christ, of a better life, a better eternity? We influence others just through our example.
She is excited about sharing this knowledge with others on her mission.

Thank you Sis Lanham! 

Lesson Summary - chapter 6

Sis. Hunt was our teacher today in RS and taught from Chapter 6 - Becoming Perfect before the Lord: "A little better day by day". 

President Snow says, "In starting out in life you may set your hearts upon things very difficult to attain to, but possibly within your reach...This was a favorite theme of President Snow. He often reminded the Saints of the Lord’s command to be perfect, and he assured them that through their own diligence and with the Lord’s help..." 

Sis. Hunt went on to explain she always knew that we needed to strive to be perfect but didn't realize it was a commandment. 

The manual says, "The Lord proposes to confer the highest blessings upon the Latter-day Saints...we must prepare ourselves for them...We also are required to arrive a state of perfection before the Lord. So in reference to the Latter-day Saints; they could not possibly come up to such a moral and spiritual standard except through supernatural [heavenly] aid and assistance. Neither do we expect that the Latter-day Saints, at once will or can conform to this law under all circumstances. It requires time; it requires much patience and discipline of the mind and heart in order to obey this commandment. And although we may fail at first in our attempts, yet this should not discourage the Latter-day Saints from endeavoring to exercise a determination to comply with the great requirement.When we experience trying moments, then is the time for us to avail ourselves of that great privilege of calling upon the Lord for strength and understanding, intelligence and grace by which we can overcome the weakness of the flesh against which we have to make a continual warfare." 

Sis. Hunt asked, "What advice would you give to someone who is struggling with perfection or what it means? 

I wanted to share a synopsis of several comments made:

Disgard the worldly meaning of perfection

Don't have to do it in one day

What is Heavenly Father's meaning of perfection? 

Strive to be better everyday

Are you perfect in 1 thing or nearly? 

Maybe being perfect means we never strop trying...

When we comply with a requirement from the Lord, we are perfect in that sphere. 

Pres. Snow tells us, "A person may be perfect in regard to some things and not others. A person who obeys the word of wisdom faithfully is perfect as far as that law is concerned. When we repented of our sins and were baptized for the remission of them, we were perfect as far as that matter was concerned."

Sis. Hunt asked, "have we ever failed?" Of course we all have. 

There is a great example of trying to be a little better each day or realizing you may be perfect in 1 thing from the manual: 

If the wife can live with her husband one day without quarrelling or without treating anyone unkindly or without grieving the Spirit of God in any way, that is well so far; he is so far perfect. Then let her try to be the same the next day. But supposing she should fail in this her next day’s attempt, that is no reason why she should not succeed in doing so the third day. … We should try to walk each day so that our conscience would be void of offense before everybody. 

How can we rise above discouragement? 

How can we help others who are discouraged? 

There is no necessity for Latter-day Saints to worry over the things of this world. They will all pass away. Our hearts should be set on things above. 

We cannot become perfect at once, but we can be a little better day by day. Do not expect to become perfect at once. If you do, you will be disappointed. Be better today than you were yesterday, and be better tomorrow than you are today. 

RS Birthday Cupcakes!

A huge thank you again to Sis Ashman for demo'ing that night and allowing us to enjoy so many great creations! Here is some recipes from her we'd like to pass along: 

Cupcakes....

Lemon Meringue Cupcakes

Yield Makes 24
1 box lemon supreme cake mix
1 box (3.9 oz) lemon instant pudding mix
1 cup water
4 eggs
1/3 cup vegetable oil
zest of one lemon
6 TB lemon curd, recipe following
Lemon Curd recipe follows
Seven-Minute Frosting recipe follows
Directions:
Preheat oven to 350◦.
Combine cake mix, pudding mix, water, eggs, oil, and lemon zest in a large bowl. Beat for 2 minutes or until well blended.
Transfer batter to cupcake liners and fill 2/3 full. Bake for 45 minutes or until toothpick inserted comes out clean. Cool.
After making lemon curd and letting it chill out, put some in a piping bag with a small round pastry tip. Fill bag with lemon
curd. Insert tip 1" into center of each cupcake; fill with curd just until top of cupcake begins to crack. Then spread just a
bit on top of cupcake( not heavy like frosting though). Prepare your seven minute frosting.
To finish, Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto
each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches
from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Lemon Curd

Yield Makes about 2 cups
Ingredients
8 large egg yolks
Finely grated zest of 2 lemons
1/2 c + 2 TB freshly squeezed lemon juice (about 3 lemons) 1 cup sugar
1 1/4 sticks (10 TB) butter, cold, cut into pieces
1/8 tsp salt
Directions
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-
high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick
enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve
into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from
forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Seven-Minute Frosting

This recipe for seven-minute frosting can be used for a wonderful frosting on other cakes and cupcakes too.
Yield Makes about 8 cups
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
Directions
Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan.
Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup
reaches 230 degrees.
Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high
speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.
As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side
of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the
bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Black Forest Cupcakes

Recipe courtesy Sandra Lee, 2008
Serves: 24 cupcakes

1 (18.25-ounce) box devil's food cake mix 1 1/3 cups black cherry soda
1/2 cup vegetable oil
3 eggs
1 container vanilla frosting
2 teaspoons cherry extract
1 to 2 drops pink food coloring
24 whole maraschino cherries with stems
Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will
still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking.
Remove to a rack and allow to cool completely.
In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and
top each with maraschino cherry.

Almond Joy Cupcakes

Yield: 24 Cupcakes
Chocolate Cake:
1 box chocolate Fudge Cake Mix
4 eggs
2/3 cup oil
1 small pkg. chocolate instant pudding
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla extract
Coconut Topping:
1/4 cup butter, softened
8 oz cream cheese, softened
1 1/2 cups shredded coconut
1 teaspoon vanilla extract
3-4 cups powdered sugar
2 cups chocolate Melts
sliced or whole almonds
Directions
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix into a bowl and set it aside. In a large bowl,
gently whisk eggs, oil, milk, sour cream and vanilla extract together. Add cake mix and pudding mix, stir until combined.
Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Topping: Beat butter and cream cheese until smooth. Add shredded coconut and vanilla, mix again. Slowly add powdered
sugar until you reach your desired consistency. Pipe your topping onto cooled cupcakes. Use a knife to smooth out the
topping. Place almonds on top. Place chocolate melts in a microwave-safe bowl and melt and stir until smooth. Dip
cupcakes into chocolate. Do it quickly before the chocolate cools.

Dark Chocolate Cupcakes

Yield: 12 cupcakes
8 TB butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
½ c (1.5 oz) Dutch-processed cocoa powder
¾ c (3.75 oz) all-purpose flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
¾ c (5.25 oz) granulated sugar
1 tsp vanilla extract
½ tsp table salt
½ c (4 oz) sour cream
Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat
the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners. Combine butter, chocolate, and cocoa
in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and
chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power,
stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch. Whisk flour, baking
soda, and baking powder in small bowl to combine. Whisk eggs in second medium bowl to combine; add sugar, vanilla,
and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour
mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour
mixture over and whisk until batter is homogeneous and thick.
Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18
to 20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each
cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Chocolate Cake

1 pkg chocolate cake mix
1/3 c.. unsweetened cocoa powder
3 eggs
1 c. mayonaise
1 1/3 c. water
Preheat oven to 350◦. Line muffin pan with baking cups. In a bowl mix together all ingredients for about 2 minutes. Fill
baking cups 2/3 full of batter. Bake 18-20 min or until cake tester or toothpick comes out clean. Cool on cooling grid for 5
minutes. Remove from pan and cool completely. Makes 24 cupcakes.

Vanilla Cupcakes

Yield: 12 cupcakes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
teaspoon table salt
8 TB butter (1 stick), room temp
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Adjust oven rack to middle position; heat oven to 350 ◦ F. Line standard muffin/cupcake tin with paper or foil liners. Whisk
together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour
cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down
sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted
into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to
room temperature before frosting.

White Cupcakes

3 c sifted cake flour
1 TB baking powder
1/2 c (1 stick) butter, softened
1 1/2 c white sugar
1/2 tsp clear vanilla extract
3/4 c milk
5 egg whites
Preheat oven to 350◦. Line muffin pan with baking cups.
In a large bowl, sift together flour and baking powder. In another bowl, beat butter and sugar with electric mixer until
light and fluffy. Add vanilla; mix well. Add flour mixture alternately with milk, mix well. In separate clean bowl, beat egg
whites until stiff but not dry; fold into batter. Fill baking cups 2/3 full.
Bake 17-19 min or until cake tester or toothpick inserted comes out clean. Cool cupcakes in pan on cooling grid 5 minutes.
Remove from pan; cool completely. Makes 24 cupcakes.

Oatmeal Cupcakes with Coconut Pecan Frosting:

Recipe and photos by For the Love of Cooking, Original recipe from Coleen Nelson and Julia
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture.
Pour batter into cupcake liners and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake.
Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Maple-Walnut Cupcakes

Yield Makes 2 dozen
Ingredients

2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 sticks (1 cup) unsalted butter, room temp
1 1/2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 cups (5 1/2 ounces) walnuts, chopped medium-fine
Maple Buttercream frosting recipe follows
Candied walnuts, optional
Directions
Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. Into a large bowl, sift together
flour, baking powder, salt, and cinnamon; set aside. In the bowl of an electric mixer fitted with the paddle attachment,
beat butter and sugar on medium speed until creamy, about 3 minutes. Add the eggs and vanilla, and beat until
combined. With the mixer still on medium speed, add the flour mixture in two parts, alternating with the milk and
beginning and ending with the flour. Stir in walnuts with a wooden spoon. Divide the batter evenly among the muffin
cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are golden and a cake
tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pans to a wire rack to cool
slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost tops with Maple
Buttercream and garnish with candied walnuts, if using. Cupcakes can be refrigerated in an airtight container for up to 3
days.

Maple Buttercream Frosting
Yield Makes enough for 2 dozen cupcakes (about 2 cups)
Ingredients
3 large egg yolks
1 cup pure maple syrup, best quality
2 sticks (1 cup) unsalted butter, cold, cut into small pieces
Directions
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks on high speed until light and fluffy,
about 5 minutes; set aside. In a small saucepan set over medium-high heat, bring the maple syrup to a boil, and cook until
it registers 240 degrees on a candy thermometer, about 15 minutes. Remove from heat. With the mixer running, slowly
pour syrup down the side of the bowl in a slow, steady stream, until completely incorporated, about 1 minute. Continue
beating until bowl is just slightly warm to the touch, 4 to 5 minutes. Add butter, one piece at a time, until thoroughly
incorporated and the frosting is fluffy, about 4 minutes more.

Maple-Candied Walnuts
A hint of maple and cinnamon gives these candy-coated walnuts just the right amount of sweetness.
Martha Stewart Living, June 2011
Yield Makes 2 cups Serves 4
Ingredients
1 tablespoon unsalted butter
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Coarse salt
2 cups walnuts (6 ounces)
Directions
Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and
3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a
rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes. Transfer walnut mixture to a parchment-
lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to
a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.

Corrie's Carrot Cupcakes

Recipe courtesy Paula Deen
Cupcakes:
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
4 eggs

Serves: 18 cupcakes

3 cups granulated sugar
2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
1 tablespoon vanilla extract

1 1/2 cups, 3 (4-ounce jars) baby food carrots
1 1/2 cups chopped pecans
1 1/2 cups sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Line 18 cups of 2 regular muffin tins with paper cupcake liners.
Sift the flour, granulated sugar, baking soda, cinnamon, and salt into a large bowl. In a separate bowl, whisk together the
oil, eggs, vanilla and carrot puree. Stir the wet ingredients into the dry ingredients. Fold in the pecans and coconut.
Fill the prepared cups halfway. Bake until golden and a tester inserted in the middle of a cupcake comes out clean, about
30 minutes. Let stand for 5 minutes before popping the cupcakes out of the trays to cool completely on wire racks.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Beat together the cream cheese, butter, confectioners' sugar, vanilla extract, and cinnamon, in a medium bowl. When the
cupcakes are completely cool, slather the tops with a generous amount of frosting.
If you want to garnish the cupcakes, roll the edges of each cupcake the finely chopped pecans. Slice each dried apricot
into 3 small carrot-shaped wedges. Arrange 2 apricot slices on each cupcake, along with mint sprigs to look like carrot
tops. Store the cupcakes in an airtight container and keep refrigerated. They will keep for 3 to 4 days.

Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
Ingredients
1 3/4 c cake flour, not self-rising
1 1/4 c all-purpose flour
2 c white sugar
1 TB baking powder
3/4 tsp salt
1 c butter, cut into 1"cubes
4 large eggs
1 c whole milk
1 1/2 tsp pure vanilla extract
Basic Vanilla Buttercream
Colored Sprinkles for decorating, optional
Directions
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with
the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter,
mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on
medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients
are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway
through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool
completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of
each cupcake.

Classic Vanilla Buttercream Frosting

Makes 2 1/2 cups
Ingredients:
1 c. unsalted butter (2 sticks), softened not melted. 3-4 c. powdered sugar, SIFTED
1/4 tsp table salt
1 TB vanilla extract
up to 4 TB milk or heavy cream
Directions:
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar
and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated
with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat
for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned
out, add remaining milk 1 tablespoons at a time.

Chocolate Buttercream

Yield: Enough to frost 12 cupcakes

1 c (8 oz) butter, at room temp
2½ c powdered sugar
1 tsp vanilla extract
4 oz semisweet or bittersweet chocolate, melted and cooled
Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping
to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the
powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add
the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed
to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and
then give it a quick whip in the mixer before using.

Royal Icing

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten
decorations together.
3 TB Meringue Powder
4 c. confectioner's sugar (about 1 lb)
6 TB water
Beat all ingredients at low speed 7-10 minutes until icing forms peaks. Makes about 3 cups.
Thinned Royal Icing: To thin for pouring, add 1 tsp water per cup of royal icing. Use grease-free spoon or spatula to stir
slowly. Add 1/2 tsp water at a time until you reach proper consistency.

Swiss Meringue Buttercream

Yield: About 4 cups
Source: Martha Stewart's Baking Handbook
4 large egg whites
1 1/4 cups sugar
3 sticks butter (1 1/2 cups), room temp, cut into TB
1 tsp vanilla extract
-Place sugar and egg whites in the heat-proof bowl of an electric mixer (or any heatproof bowl). Set bowl over a pan of
simmering water and whisk constantly until the mixture registers 160F on a thermometer.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and
forms stiff and glossy peaks, about 10 minutes.
-Switch to the paddle attachment. Add the butter, one piece at a time, and beat until incorporated after each addition.
Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with
continued beating. Add vanilla, and beat just until combined.
-Beat on medium speed until the butter is completely incorporated, and the buttercream looks thick and soft. Reduce
mixer speed to low, and beat for about 5 minutes, to eliminate any air pockets. If using buttercream within several
hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. If not using right away,
transfer to an airtight container, and store in the refrigerator, for up to 3 days (buttercream can also be frozen for
several months). Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle
attachment until smooth, about 5 minutes.

Make Pastry cream. (Creme Patisserie) You can fill cupcakes by removing a small amount of cake in the center,

Fill each cupcake with the pastry cream. Gently lay the top piece back on the cupcake and press lightly.
Serves 18. No need to be afraid of this either… just think of it as pudding.
1 cup whole milk
1 cup half and half
1/4″ vanilla bean cut in half
6 egg yolks
1/2 cup sugar
1/2 cup cornstarch
2 tsp vanilla
1/4 cup unsalted butter
Add the vanilla bean to the half and half and milk and bring to a boil. Remove from heat. Whisk the egg yolks in another
saucepan with the cornstarch and sugar. Slowly add 1/4 cup of the hot milk, whisking constantly. Pour in the rest of
the milk continuing to whisk. Place on medium heat and keep whisking while the mixture reaches a boil. Boil 2 minutes
and remove from heat. Remove vanilla pod and scrape into the cream. Add vanilla and butter, stirring until completely
smooth. Cover with a piece of buttered plastic wrap resting on surface and chill.
To make Creme Brulee cupcake, fill with the pastry cream and cover the top. Frost with buttercream frosting. Sprinkle
with glazed pecans and sugar. Caramelize with a kitchen torch.

Lesson Summary - #4

Sis. Griffin taught today from lesson #4 - Strengthened by the power of the Holy Ghost

She titled her lesson - Ready us to kneel and greet thee. 

The manual says, "We ought to understand—and I presume that we do generally—that the work which we have come into this life to perform cannot be done to the glory of God or to the satisfaction of ourselves merely by our own natural intelligence. We are dependent upon the Spirit of the Lord to aid us and to manifest to us from time to time what is necessary for us to accomplish under the peculiar circumstances that may surround us."

Sister Ashely Charriere read the story about when Pres. Snow was on his mission and his life was saved. The 2 men that saved his life did so with CPR before cpr was even "discovered" or put into practice because they followed the promptings of the Holy Ghost. 

Sis. Griffin asked us to think of a time when we have been blessed by someone else because they listened to the Spirit? or a time when you listened to the Spirit and helped someone else..? 

The Spirit helps us to be the receiver and the giver. 

There are several blessing we receive from the Holy Ghost that were listed in this lesson: 

1. Reveals things from past, present and future

2. Enlightens

3. Inspires

4. Guides

5. Aids us

6. Leads us to truth

7. Manifests to us

8. Comforts

9. Testifies of Jesus Christ and the Father

Sis Griffin said when we are baptized and confirmed a member  of the Church we are told to "receive" the Holy Ghost. She asked us "How do we receive gifts?" Do we welcome them, embrace them, or just get it or obtain it the gift....? 

contrast that with how we receive the Spirit in our lives? Do we welcome it, embrace it...? 

Pres. Snow says, " This is the grand privilege of every Latter-Day Saint. We know that it is our right to have the manifestations of the Spirit every day of our lives. 

 From the time we receive the Gospel, go down into the waters of baptism and have hands laid upon us afterwards for the gift of the Holy Ghost, we have a friend, if we do not drive it from us by doing wrong. That friend is the Holy Spirit, the Holy Ghost, which partakes of the things of God and shows them unto us. This is a grand means that the Lord has provided for us, that we may know the light, and not be groveling continually in the dark. 

No professing Latter-day Saint can enjoy any great degree of happiness unless he thus lives, and thus places himself under divine guidance.

Make up your minds to live humbly and in such a way that you will always have the Spirit of the Lord to be your friend."

Goodly parents - lesson summary

Sis. Tonya Murdock gave our lesson today combining 2 different conference talks - Becoming goodly parents by L. Tom Perry & Protect the Children by Dallin H. Oaks

Elder Perrys says he turned 90 this year and reflected back on all the change that has occured in his lifetime - think automobiles, technology, etc. Through all the fast pace and changes of life, we want the principles of the gospel to endure. At the top of the list and the target of the adversary is the sanctity of marriage and the strength of the family. 

Elder Perry says there are 5 things we should be doing in our families: 

1. Pray in earnest

2. Hold family prayer, scripture study, F.H.E. and EAT together as often as possible.

3. Use the churches network system. Communicate with primary teachers, youth leaders and quorum presidencies. 

4. Share your testimony with your children. 

5.Organize your family - simple rules and expectations, traditions, responsibilities and pay tithing.

Sis Murdock and other added several comments including these that I wanted to share:

"We have to Parent with our heart"
"There isn't an instruction manual"
"We don't have failures in our home, we have learning experiences"
"As long as you try, it's not a failure"

Switching over to Elder Oaks talk, Sis. Murdock asked us - What are some of the worldly influences our children face?
We need to make our homes a safe haven from the world. We need to make them a safe place to talk about things. Boundaries are a great safety net for everyone. Not just children.

Sis. Murdock shared a favorite quote:
Of all the joys in life, non other equals that joy of a happy parenthood.

She asked, "Are we happy parents?" She closed her lesson by saying parenthood is the hardest thing I've ever done but the rewards are great!

Lesson Summary - Ward Conference

We had the special treat of being taught by our Stake RS president Sis. Naumann. The title of her lesson was "For such a time as This / Doing what the Lord needs us to do"

She talked about the story of Esther. How it has all the parts of a great story - drama, suspense, happily ever after, etc. She prepared herself spiritually first to fulfill her purpose. She was put on the earth at that time for that mission.

Sis Naumann then reflected on herself, "What am I doing and preparing to fulfill my purpose?"

She said Obedience is key. Maybe our mission is different now then it was in the past. Now we need to work on other things. 

She shared a wonderful quote by Ardeth Kapp that said we are foreordained for this time. The Lord is counting on each of us.

We all know the phrase - Where much is given much is expected. We each have something we have promised we would do for the Lord. 

Turn to your Patriarchal blessing. Re -read it. It will have different messages for different times in your life. 

Go the temple often - if we ask the Lord what our purpose is He is will let us know. 

Ask in prayer - He wants us to know what we should be being and what he needs from us. Sincerely ask and He will tell you. 

The Lord has confidence in us to fulfill our mission. Otherwise we wouldn't be here at this time. Trials, disappointments and heartache are not always explained but remain faithful with hope and trust in the Lord. Heavenly Father knows what our trials are. We are His. We are precious in His sight. We didn't come here to find out worth - it came with us. He knows our potential and power to become like Him. We can influence and make a difference to those around us. We don't have to influence thousands - even 1 is important.

She told of a story that was recounted to her from her son recently returned from a mission. There was an older man who heard a speech titled, "Mormons are of the devil." The man attending "stood up" for the Mormons he knew saying they were kind people and certainly not of the devil. He left and told his wife they needed to find out all they could about Mormons. They packed their car, left El Paso Texas and headed for SLC, Utah. They spent 2 days at Temple Square and filled out a referral card before they left. When they returned home and were emptying their car 2 boys on bicycles rode up into their driveway :) The missionaries. They invited them in at once and said, "Elders, please tell us everything you know." 2 weeks later he was baptized and 2 months later his wife was. He also has since received his Patriarchal blessing and in it is stated, "if the person assigned to share the gospel with you would have done his job...you would have been a member years ago." This man asked the elders, "Where was that person? I could have had these blessings years ago. I could have raised my children in the knowledge of the gospel...Where was that person?" 

Sis. Naumann then said, "Do I need to make a course correction?" 

Are we fulfilling what we said we would do here at this time on earth? If we all do what we can to ACT in obedience and serve more diligently we can look back and see the Lord was blessing and directing our path and like Esther fulfill what we were sent to do at such a time as this. 

Thank you Sis. Naumann! Such a wonderful message!

Stake Womens Conference

They are collecting a head count for dinner so please let Luann know if you will be there (or think you will be there) and if you are bringing anyone! It should be a wonderful evening....

Upcoming RS birthday celebration!

Oooooh! the RS committee has a "treat" in store for you next month!!! Mark your calendars now to attend the annual RS birthday celebration on the first Wednesday of March! 

It's a party!!! Enjoy a party atmosphere with the sisters from our ward, some great chit chat, laughter and maybe even a few tears. Get your cup filled....or maybe your fill of "cup"cakes! 

Dinner will be served, gifts will be given, music will fill your ears, smiles will cross your faces, laughter (and FOOD) will fill your mouths and hopefully your hearts will be full.

Did I mention there will be cupcakes? :) 

Grab your neighbor, friend, visiting teaching route and make sure we have "no empty chairs" as we have take a JOYfull night night!

Lesson Summary #3 Lifelong Conversion

Sister Nolan taught our lesson this week, which was #3 from the Teachings of Lorenzo Snow; Lifelong Conversion: continuing to Advance in the Principles of Truth.

In speaking of his baptism and confirmation, President Snow said “I was perfectly satisfied that I had done what was wisdom for me to do under the circumstances”.  A few weeks later he began to be troubled that he had had no special manifestation, and yearned for that special manifestation from the Holy Ghost.  He had developed a ritual of prayer, but on this certain day he nearly determined to forgo that “evening service”.  But as a matter of formality he did kneel to pray.  He did receive that manifestation, a perfect knowledge that God lives, that Jesus Christ is the Son of God and of the restoration of the Holy Priesthood, and the fullness of the gospel.

He taught that we need to continue to work on our testimony everyday of our life, gaining that testimony is the starting point.

We are reminded that we all have weak spots, and no one is exempt from Satan’s desire to fine and manipulate our weak spots.  As we strive to learn more about the gospel we may have questions; it’s ok to question we just have to be careful the way we do it.  If we approach our questions as doubts, doubt will play on our minds and get us looking for flaws, not for answers of truth.  Questioning with faith is the key to getting peace and finding answers. The Lord wants us to continue to learn while we’re here on earth, after all, we’ll continue to learn and grow in the next life.

As we are enlightened we have responsibilities.  President Snow said “I have tried to live in such a way as not to lose His Holy Spirit, but to be guided by it continually, trying to get rid of my selfishness and any wrongful ambition, and endeavoring to work in His interest.”  In other words, we have to live it. 

If we desire to increase in our faith and spiritual knowledge, we must exert ourselves, we must learn His will.  President Smith counseled, “The time is come when it behooves every man and every woman to know for themselves in relation to the foundation on which they stand.  We ought to…get the Spirit ourselves, and not be satisfied to walk in the light as it is shadowed forth by others.”  He taught with an analogy of learning to play the flute.  At first there is a lot of concentration just learning how to place fingers and our mouth, but before long it all comes naturally.  And so it is with matters that pertain to the things of God.  We have to exert ourselves.

Words from the song “Do His Will” from The Savior of the World production were shared:

Ask God all your questions. Hear His voice so still.  Let the Spirit’s whisper teach how to do His will. Then go and do His will.

A favorite quote was also shared; “Let Go and Let God”. 

Lastly, Sister Nolan compared the process of gaining and continuing to nurture our testimonies to that of making pickles.  You can have all the right ingredients, but it takes time and processing to get a flavorful pickle…we don’t just get pickled over night, nor do we obtain a firm testimony just once, it’s a continual process.

Thanks Sister Nolan for a great lesson!

1st Sunday - Testimonies

Sis Mark gave our lesson today on Testimonies. Joseph Smith was once asked, "What are the fundamentals of your religion? He answered by saying that the testimonies of the prophets and apostles that Jesus came this earth, died and was resurrected and lives today is the fundamental part of our religion." 

She asked us to think about and share thoughts on the importance of YOUR testimony and the advantage of having one. 

Several quotes were shared from our leaders regarding testimonies. Here is a quick synopsis: 

- Testimonies change lives

- Strong testimonies are anchored in conviction that God won't fail us and He will fulfill His promises

- 2 Nephi 25:26 - We talk of Christ, we preach of Christ....

- Whatever our circumstances are, we can be given the knowledge to know that God lives

We have been counseled that it's our responsibility to work and gain our own testimony

A testimony will always included the following simple and clear truths: 

1. God lives and we are His children

2. Jesus Christ is the Son of the Living God and Savior to the World. 

3. Joseph Smith is the prophet who God restored the gospel of Jesus Christ through in the latter days. 

4. Book of Mormon is the word of God. 

5. We have a living prophet today and his counselors and members of the 12 are prophets, seers and revelators in our day.

We ended our lesson with comments and stories shared from several sisters in response to this question Sis. Mark asked: 

What strengthens your testimony? 

"There is no better way to get peace and comfort than to keep your testimony firm" - Sis. Mark