Take the 5th

Bread Class Recipes

2010-05-06T21:29:00.000-07:00

60 Minute Rolls

1 c. milk
1/2 c. water
1/4 c. butter
4-5 c. bread flour or all purpose flour
3 Tbsp. sugar
1 tsp. salt
2 Tbsp. active dry yeast

Combine milk, water, and butter in microwave safe dish. Heat until liquids are very warm (120-130); butter does not need to melt completely. Place 3 1/2 c. flour, sugar, salt, and yeast in mixer bowl. Attach dough hook, mix on speed 2 for 15 seconds. Gradually add warm liquids to flour mixture, about 30 seconds. Mix 1 minute longer. Continuing on speed 2, add remaining flour, 1/2 c. at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes longer. Cover, let rise in warm place 15 minutes. Shape dough as desired, place on greased pans. Cover; let rise in slightly warm oven (90 degrees) for 15 minutes. Bake at 425 for 12 minutes or until done. Remove from pans and cool on wire racks.

Blender Pancakes 2 ways:

Banana Version
1 c. whole wheat
1 c. buttermilk
1 banana
1 egg
1 tsp baking soda
1 tsp baking powder
dash nutmeg.

Place wheat and buttermilk in blender on high for 2-3 minutes until ground well. Add remaining ingredients and blend on low to combine. Bake on hot griddle and top with butter and syrup.

Plain version
1 cup golden whole wheat
1 1/2 cups buttermilk
1/2 cup vegetable oil
1 egg
2 teaspoons baking powder
3/4 tsp baking soda
2 tablespoons sugar
1 teaspoon salt

Blend 1 cup of milk with wheat for 2-3 minutes add rest of milk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Cook on a hot skillet until done.

Whole Wheat Bread

6 c. warm water (115 degrees)

2 Tbsp. salt

½ C. canola oil

2/3 to 1c. honey

3 Tbsp dough enhancer

2 c. high gluten bread flour or 2/3 c. vital wheat gluten

3 Tbsp. instant yeast

6-8 c. freshly ground wheat flour.

(The recipe uses altogether 14-16c. fresh ground flour)

Mix together in mixer on high speed to mix well. Turn mixer down to kneading speed and add wheat flour until the dough pulls away from the sides of the mixer. Don’t add too much flour, the dough should still be slightly sticky at this point.

Knead for 10 min till dough is smooth and elastic. If it still is too sticky, add a little bread flour until it’s easy to handle.

Turn dough onto oiled counter and shape into loaves. This will make about 5 loaves. Place into well greased pans and let rise till dough is 2” above top of pan. Bake at 350 for 35 min. Cool on racks.

Bread Class

2010-05-05T11:29:00.000-07:00

Don't forget to attend our cooking class tonight (Wed the 5th) @ 7pm at the home of Mari Gill! Her address is 5018 Medalist Ct., Oceanside 92057. We will be making whole grain bread, quick dinner rolls, and whole wheat pancakes in the blender using unground wheat! See you there!

Yummy cupcake recipe from the R.S. bday dinner.

2010-03-19T21:36:00.000-07:00

Cupcakes:

3 cups flour
2 cups sugar
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
2 cups water
2/3 cup vegetable oil
2 tsp vinegar
2 tsp vanilla

Mix above ingredients together. Fill cupcake tine 2/3 full with cake batter. Drop a spoonful of filling into the mixture and bake @ 350 for 20 to 25 mins.

Filling:

8 oz. softened cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt

Mix all four ingredients together, then add:

1 cup chocolate chips
1 cup shredded coconut

Frosting:
1 pkg cream cheese
1/2 cup softened unsalted butter
4 1/2 cups powdered sugar
2 tsp. vanilla

Pictures from the R.S. Birthday

2010-03-19T21:25:00.001-07:00

R.S. Birthday Dinner

2010-02-18T12:32:00.000-08:00

Join us for our Relief Society Birthday Dinner, Wednesday March 10th, 6:30pm. We will celebrate with a yummy dinner, & exchange your giftwrapped acts of service you would be willing to share! Also, please bring a couple of canned goods for the Fallbrook Food Pantry, see you there!

cheesecake... yummy

2010-02-03T14:33:00.000-08:00

cheesecake class at the church on February 10th at 10:00am

Making a Cheesecake

Use Philadelphia Cream Cheese-other brands have too much water in them

Set out ingredients on counter about 10 minutes before starting

Use a springform pan with a removable outer rim-allows for easy release of cheesecake while leaving crust intact.
Use the size called for in the recipe

Preheat oven
While preparing filling, heat oven to recommended temperature to ensure proper heat level when ready to bake
Bake cheesecakes on middle rack of oven unless recipe indicates otherwise

Do not over-beat
Over-stirring can add too much air into batter; which can cause cheesecake to crack
Beat in eggs, one at a time, on low speed until just blended.
Gently stir in flavoring ingredients such as chocolate at the end of the mixing process

Cracking Problem
Don’t open the oven door during baking-drafts may lead to cracking
Do not insert a knife to check for doneness-this will cause cracking upon cooling
Cook cheesecake in a water bath
Place a 13 x 9 baking pan half-filled with hot tap water on bottom rack of oven while cheesecake bakes on middle rack
When done, remove cheesecake from oven and place on wire rack
Immediately run a knife or thin metal spatula around edge of cheesecake to loosen from sides of pan
Do not unlock fastener or remove from pan right away
Cool cheesecake, away from drafts, for about an hour before refrigerating. To remove from pan, unlatch fastener and lift straight up, away from cheesecake just prior to serving.
Refrigerate cheesecake for time indicated in recipe or overnight to allow flavors to blend
Cheesecake is done if the top is slightly puffy and set except for a small area in the center that should still appear soft and jiggly (about the size of a silver dollar) This will set upon cooling

Chocolate Chunk Cheesecake

2 cups finely crushed cream-filled Oreos (about 20 cookies)
2 T butter, melted
4 (8oz.) packages cream cheese, softened
1 ½ cups sugar
4 eggs
2 tsp. vanilla
1 ¾ (11.5- oz package) semisweet chocolate chunks, divided
1 ½ cups coarsely crushed Oreos (about 14 cookies)
1/3 cup whipping cream

Stir together 2 cups cookie crumbs and butter; press mixture into bottom and ½ inch up sides of a 9-inch springform pan.

Beat softened cream cheese and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla, 1 cup chocolate chunks, and 1 ½ cups coarsely crushed cookies. Pour into prepared crust.

Bake at 325 degrees for 55 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven, with oven door partially open, 20 minutes.

Remove cheesecake from oven, and cool in pan on a wire rack 30 minutes. Cover cheesecake, and chill 8 hours. Release sides of pan.

Microwave remaining ¾ cup chocolate chunks and whipping cream in a glass bowl at HIGH 1 minute; stir until chocolate melts. Chill 30 minutes. Pour over cheesecake.

Lemon Cheesecake

Crust:
5 oz. Animal crackers, or 1 ½ cups graham cracker crumbs
3 T. sugar
4 T. melted butter

Filling:
1 1/4 c. sugar
1 Tb. grated zest plus 1/4 c. juice from 1 or 2 lemons
3- 8oz. Cream cheese at room temp
4 lg. Eggs-room temp.
2 tsp. vanilla
1/4 tsp. salt
1/2 c. heavy cream

Lemon Curd:
1/3 c. juice from 2 lemons
2 lg. Eggs plus 1 lg. Egg yolk
1/2 c. sugar
2 T. butter, cut into cubes, chilled
1 T. heavy cream
1/4 tsp. vanilla
pinch salt

Crust: Preheat oven to 325. In food processor, process cookies to fine
crumbs. Add sugar and melted butter in steady stream to moisten. Transfer
to bottom of 9 inch springform pan. Press evenly onto bottom only. Bake
for 15-18 min.

Filling:

While crust is cooling, process 1/4 c. of sugar and lemon zest in food
processor-about 15 sec. Transfer lemon sugar to small bowl and stir in
remaining sugar.
With mixer, beat cream cheese to soften and add sugar mixture, increasing
speed to med and cont. to beat until creamy and smooth-about 3 min. Reduce
speed to med/low and add eggs 2 at a time, beat until incorporated, about 30
sec. Add lemon juice, vanilla, salt, and mix until just incorporated. Add
heavy cream and mix until just incorp. Pour into prepared pan-double
wrapped with foil. Place in hot water bath and bake about 55-60 min. Turn
off oven and prop oven door open with wooden spoon handle for 1 hr.
Transfer pan to cooling rack and cool to room temp-about 2 hrs.

Lemon Curd:

While cheesecake bakes, heat lemon juice over med heat to hot but not
boiling. Whisk eggs and yolk in med bowl, stir in sugar. Whisking
constantly, slowly pour hot lemon juice into eggs, then return mixture to
saucepan and cook over med heat, stirring constantly with wooden spoon just
until mixture is thick enough to cling to spoon, about 3 min. Immediately
remove pan from heat and stir in cold butter. Stir in cream, vanilla, salt
and pour through fine mesh into nonreactive bowl. Cover with plastic wrap
and refrigerate until needed.

When cheesecake is cool, scrape lemon curd onto cheesecake. Cover tightly
with plastic wrap and refrigerate for at least 4 hours.

Jane’s Cheesecake

2 cups Oreo cookie crumbs, leave in the middles-crush cookies in food processor
2 Tbs butter, melted

Combine cookie crumbs and melted butter; firmly press mixture evenly in bottom and up sides of a lightly greased 9-inch springform pan.

Wrap the outside of the pan with 2 large pieces of heavy duty foil, covering the entire bottom and extending up sides.

4 (8oz) packages cream cheese, softened
1/3 cup sugar
¼ cup cornstarch
1 1/3 cups sugar
1 Tbs vanilla
2 eggs
¾ cup heavy whipping cream
¼ cups semi-sweet chocolate chips, melted

Place 1 (8oz) cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large bowl and beat at low speed until creamy, scraping occasionally.
Beat in 3 (8oz) cream cheese, increase speed to high and beat in 1 1/3 cups sugar, then
1 Tbs vanilla.
Blend in 2 eggs, one at a time, add ¾ cup heavy whipping cream and beat just to blend.

Pour half the cheese mixture into the crumb-lined pan.

Blend the melted chocolate chips into remaining cheese mixture. Drizzle chocolate mixture over white mixture in pan, making swirls.

Place pan in large shallow pan containing hot water about 1 inch up sides of pan. Bake
1 hour and 10-15 minutes at 350 degrees. The center should barely jiggle when you shake the pan.

Cool on wire rack 1 hour. Cover cake with plastic wrap and refrigerate overnight.
Remove sides from pan.

Frosting
1/3 cup whipping cream
1 ¼ cups semisweet chocolate chips

Combine 1/3 cup whipping cream and 1 ¼ cups semisweet chocolate chips, melt in microwave. Stir in 1 tsp vanilla. Remove from heat.
Carefully spread mixture over cheesecake, allowing it to drip down sides.

Chocolate Mousse Cheesecake

2 cups Oreo cookie crumbs, leave in the middles-crush cookies in food processor
2 T butter, melted

Combine cookie crumbs and melted butter, firmly press mixture evenly in bottom and up sides of a 10 inch springform pan.

Wrap the outside of the pan with large heavy duty foil, covering the entire bottom and extending up sides. Use foil that is large enough for one piece of foil to cover entire bottom and up sides.

4 (8 oz) packages cream cheese, softened
1/3 cup sugar
¼ cup cornstarch
1 2/3 cups sugar
2 tsp vanilla
2 eggs
12 oz. melted chocolate chips
1 T. cocoa
¾ cup whipping cream

Place 1 (8 oz) cream cheese, 1/3 cup sugar and ¼ cup cornstarch in a large bowl and beat at low speed until creamy, scraping occasionally.

Beat in 3 (8 oz) cream cheese, increase speed to high and beat in 1 2/3 cups sugar, then
2 tsp vanilla.

Blend in 2 eggs, one at a time

Blend the melted chocolate chips and cocoa into cheese mixture.

Add ¾ cup heavy whipping cream and beat just to blend

Pour the cheese mixture into the crumb-lined pan.

Place pan in large shallow pan containing hot water about 1 inch up sides of pan. Bake
1 hour and 10-15 minutes at 350 degrees. The center should barely jiggle when you shake the pan.

Cool on wire rack 1 hour. Cover cake with plastic wrap and refrigerate overnight.
Remove sides from pan.

Vista Stake 2010 Women's Conference

2010-01-18T23:04:00.000-08:00

On February 27, 2010 @ 9 am ~SAVE THE DATE~

Be ready to attend the Circle of Sisterhood, a Humanitarian Service. There will be a Chapel Meeting, Service Projects, and Lunch.

"We must cherish and watch over one another.... Comfort one another and gain instruction that we may all sit sown in heaven together..." (Lucy Mack Smith)

up and coming events

2010-01-13T12:57:00.000-08:00

We will be having a cooking class on Cheesecakes, taught by Jane Metler, who is known for making fabulous cheesecakes! This will be at the church building on February 10th at 10:00am. A nursery will be provided, by sisters in the second ward. We will be doing a nursery swap with them, so mothers who will be utulizing the nursery, please be prepared to return the favor when it is our turn to watch their nursery.

We will also have our Relief Society Birthday Dinner in March, we'll let you know details about that very soon!

We plan on having a Super Saturday in the Fall, if you have any great ideas, please post your suggestions on our blog

Merry Christmas

2009-12-25T21:23:00.000-08:00

Just wanted to wish everyone a Merry Christmas. I hope you all have a wonderful holiday.

More Pictures

2009-12-05T12:47:00.001-08:00

Pictures of the Party

2009-12-05T12:42:00.000-08:00

our Christmas Party

2009-12-05T12:24:00.000-08:00

The Christmas party was a hit. We all had so much fun. The musical program was so nice. I'm sure we all enjoyed it. What a good job the Young Women did, and the 2 Young Men did. Thanks and keep up the good work. The cookie exchange was so wonderful. I hope everyone enjoyed all there cookies. We had that tasty Turkey Bean Soup. It was so yummy. Thanks for the recipe.

Turkey/Bean soup

1 lb ground turkey burger, browned in a little olive oil

Separately:

Brown _ onion, garlic (I usually add 2-3 tsp of the chopped garlic) in 2 tsp olive oil

In Dutch oven add:

Onion-garlic mixture
1 can diced tomatoes
1 can white beans (drain off a little of the liquid)
2 can chicken broth You can add 3 to stretch!
Sliced mushrooms (I usually only use about 6-7 whole ones)
1 bay leaf
2 tsp basil

Bring above to boil, simmer for 15 minutes and add turkey burger, some parsley
(I usually also add here 3or 4 cubed red potatoes because we really like them)

Simmer for about 15-20 more minutes, or until potatoes are almost done—they, of course, will get mushy if you simmer too long.

Add some fresh spinach—just a handful—at the end. This is not really needed,
but adds nice color.

This is great and really better the next day. If you add potatoes, you can add
another can of chicken broth, too, to extend it.

How much fun is this going to be!!!

2009-11-16T12:28:00.000-08:00

Please come to our Relief Society Christmas Dinner & Cookie Exchange. Wednesday, December 2nd, 6:30pm at the home of Julia Ballif, 1180 Lorenzo Drive, Fallbrook. Please bring 3 dozens cookies to exchange, we'll have boxes, tags, & ribbons to package them up! We'll have dinner & enjoy a beautiful musical program that Jennifer Mead has put together for us. Please bring a friend!

Fallbrook 5th is here

2009-11-15T22:37:00.000-08:00

This is to announce our newest thing. We officially have a new blog. We will be posting new and upcoming events. You may comment on them if you want. It will be updated periodically. If you have something you want posted just get in contact with Wendy Berkes at wendyberkes@gmail.com.