Color Code Dinner

Are you a Blue, Red, Yellow or White? 

We had a special dinner on Saturday night. The theme was centered on the "Color Code" personality test. Dinner was an array of yummy salads and breadsticks. We had lots of color coded treats including fruit pizza. Sister Child did a presentation on the Color Code including all of the sisters taking the test and chatting about their colors. We learned that as we understand more about ourselves and our personality traits, the better able we can be to fulfill Heavenly Father's plan for us. What a blessing it can be to know ourselves better. It was a great evening of food, fun and friendship. Thank you to Sister Child for her presentation and to everyone who brought a contribution for dinner. 

72 hour kits

Below are links to printer friendly versions of the the menus and checklists handed out in our most recent assembly of 72-hour kits.

• MENUS
• 72-HOUR KIT CHECKLIST

Also, be sure to check out our recently added "Emergency Prep" page where we will keep adding information that may be useful to you.

RS Birthday Dinner

Adrianne Millan was baptized recently by her husband Marco.

Welcome to the Ward Adrianne!

"Oil in Our Lamps" - Santa Rosa Ward Relief Society 2011 Theme

We are so excited, as your Relief Society presidency, to announce that we will be joining you in taking a very special journey. We have prayerfully decided on a theme for this year based on the parable of the ten virgins, called "Oil in Our Lamps". Every month we will center our presidency message around a gospel theme. We invite you to review these principles with us and set meaningful goals that will enrich and bless your lives. The "drop" of oil that will begin to fill your lamp for the month of January is "Temple Preparedness and Worthiness". If you have not received a packet to begin your planning and preparation please see a member of the presidency.

Pumpkin Cupcakes with Maple Frosting

PUMPKIN CUPCAKES WITH MAPLE FROSTING
brought by Portia Walker
October 2010, SR RS Cooking Group, Pumpkins
Makes 10 cupcakes

INGREDIENTS:

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée {8 ounces}
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
Maple Frosting {recipe follows}
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

DIRECTIONS:

1. Preheat the oven to 350°. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins {I use a level 2 ¼ -inch ice cream scoop} and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

MAPLE FROSTING
INGREDIENTS:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor {or whatever brand you may have on hand}
½ teaspoon pure vanilla extract
2 cups sifted confectioners sugar

DIRECTIONS:
In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

PRINTER FRIENDLY VERSION

PUMPKIN AND SPICE SUGAR COOKIES
brought by Mandie White

INGREDIENTS:

¾ cup {1 ½ sticks} butter, softened

2 cups sugar

1 teaspoon vanilla

2 eggs

6 cups flour

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

½ cup pureed pumpkin

½ cup buttermilk

DIRECTIONS:

1.         In the bowl of a mixer fitted with the paddle attachment, cream together the butter and the sugar until light and fluffy, about 5 minutes.

2.         Meanwhile, in a large bowl, mix together the flour, pumpkin pie spice, baking soda, baking powder and salt. Whisk until combined. In another small bowl, whisk together the buttermilk and pumpkin. Set both aside.

3.         In the mixer, add the eggs, one at a time to the butter and sugar mixture, mixing well after each egg. Add the vanilla and mix until combined.

4.         Add 1/3 of the flour mixture, mixing until almost combined. Now add 1/2 of the buttermilk mixture and then another third of the flour. Repeat with the last of the buttermilk and then the flour, mixing until just combined.

5.         Divide the dough into thirds, shape into disks and wrap in plastic wrap. Refrigerate for at least an hour to firm the dough up.

6.         Preheat the oven to 350°, roll out dough on a well floured counter and cut into desired shape. Bake on a cookie sheet for 8-10 minutes. Let cool for a minute on the cookie sheet and then remove cookies to a cooling rack. Once cooled frost as desired.

PRINTER FRIENDLY VERSION