SSSUPER SSSATURDAY!

August 17, 2008 at 9:48 am (CALENDAR) (, , , )

Yes Sisters, here we go again…It’s time to start thinking about Christmas…{shudder}. So in order to help you be super organised and also the best gift givers around, we have planned a craft festival, yea verily, an extravaganza of gift making for all on:

SATURDAY SEPTEMBER 20TH 10AM UNTIL 2PM AND BEYOND

We are offering the following classes;

PRICE

PRODUCT

Teacher

FREE

Gift cards

Darnae Kilday

FREE

Stitched Nativity

TBA

FREE

Recipe book *

Lauren Vadala

$1.50

Heirloom Beaded Star

Kay Parry Leslie Ellis

$4.00

Choc-Dipped Pretzels

(with own jar)

Deb Richard

$8.00

Choc-Dipped Pretzels

(jar provided)

Deb Richard

$10.00

Christmas tassel

Rebecca Speed

$4.00

Magnets

Rebecca Coomb

$10.00

Magnet board with 1 magnet

Sarah Snow

$12.00

Sand Art Brownies

Pam Hannan

$12.00

Christmas Organizer Clipboard

Trish Baker

$18.00

Christmas ‘Presence’ Board

TBA

We have tried to keep costs to a minimum, but as you can appreciate, if you are taking something of value home or giving as a gift, there must be a cost involved.

Please make sure you place your order and money ON TIME…that is; no later than Sunday September 7th to Sister Holder, Sister Websdane or if in Duncraig Ward, Sister Kilday or Sister Speed.

Friends are welcome as usual, but they too must have ordered and paid for any classes on or before the due date in order to participate.

We are also requesting your fave Christmas Treat recipes to be emailed to christmasrecipes@gmail.com for possible inclusion into our “Twelve Treats of Christmas” Recipe book or CD. The winning twelve will be selected by our judges panel whose decision is final and no correspondance will be entered into!!

We hope that you will bring a sample of the recipe of your choice on the day to share for morning and/or afternoon tea. Lunch will be provided.

If you have any further queries please comment on the site or ask the powers that be…(as mentioned above!!)

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THE LAST RESORT!

June 13, 2008 at 9:17 am (CALENDAR, Recipes we've loved!) (, , , , , )


Well…how was that? Pampered enough were we? I think so.
A great big thank you to all our willing specialists,

Roger the Tai Chi Master, Bill the Back Expert, Caitlin, Bath Products Extraordinaire, Hamish, King of the Juice Machine, (and part time Pool Boy) Marie-Ann the Beauty Queen, and Lisa the Mobile Skatt Meister! Also thanks to the Resort Hosts, Bishop and Sister Richard.

They even got rid of the kids!!! (Now that’s pampering!!)
Honorable Mentions to those Muffin Providores…some of which were marginally healthy, and Maxine outdid herself with a batch of Friands (posh muffin, for the uniniated!!)
We had a great turn out, and also all went home with a veritable feast of Pampered Pressies! (Yes…chocolate WAS involved!)
I will post recipes as they come in. (Bath bomb recipe to follow.) My muffin recipe will be on my recipe site soon and I will post a link here…(mine were the Chocolate, cream cheese ones).
Once again, thanks to all those who worked so hard to make this a great success…and stay tuned for the next Enrichment…we’re thinking Midnite Madness, Get Ready for Christmas Early!! YIKES, yes really, I mentioned Christmas because if the second half of the year goes as fast as this first half, we’ll all be decorating a tree before we know it!

BATH BOMB RECIPE
1 1/2 cups baking soda
3/4 cup citric acid
2 tspns essential oil
2 tspns natural food colouring
Optional: herbal tea or lavender seeds or such – for added texture

Mix dry ingredients together first, then add in the oil and food colouring.
Put into ice cube containers or muffin tray, squish down to make it really compact.
Leave overnight.

This should make about 20 small bombs

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ROLL AND PASTA RECIPES

May 24, 2008 at 3:35 am (Recipes we've loved!) (, , )

Hi there…

Well I know this is what you have all been waiting for…so thanks again Megan…and here they are!

Refrigerator Rolls

 

NEED:

 

Step 1

¼ cup warm water

1 ½ sachet of Tandaco Yeast

 

Step 2

4 cups warm water

¾ cup powdered milk

1 cup sugar

1 cup oil

7 cups plain flour

 

Step 3

2 cups plain flour

1 tsp Baking Powder

1tsp Baking soda

1 tsp salt

 

DO:

 

Step 1

Combine warm water and yeast in a small bowl, place somewhere warm and wait for the yeast to activate.

 

Step 2

While the yeast is activating, combine all ingredients from step 2 in a large mixing bowl. Mix together until smooth. Add yeast mixture to the large bowl and I cup of plain flour. Beat together until stretchy.

 

Leave to rise until the mixture is double in size.

 

Step 3

Poke down the dough then add ingredients from step 3. Combine until a soft dough is formed (you may need to add more flour). Once the dough is ready turn onto a floured bench and kneed the dough, the dough is now ready to use.

 

Store unused dough in the refrigerator for up to 7 days.

 

When baking rolls – shape rolls, buns, as desired leave on baking trays to rise then bake in 180 – 200 degrees oven for about 15 – 20 min.

 

 

Pasta

 

DO: 

2 cups plain flour

3 eggs

pinch salt

oil

 

DO:

Place all ingredients in a food processor and process until combined. Turn onto bench and kneed, then let the dough stand for at least ½ hour.

 

Start making your pasta…

 

So sisters, we are all looking forward to hearing happy making and eating stories. Feel free to post some photos of your finished products on here if you wish.

 

 

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CHOCOLATE CAKE for MOTHER’S DAY

May 8, 2008 at 2:11 am (Recipes we've loved!) (, )


Just a little Thursday treat…thought you would like a recipe that you might feel like making whether you are feeling ‘storage efficient’ or not! (You’ll certainly want to eat this one, storage or no storage!)

In a large bowl mix 2 cups caster sugar, 3 cups SR flour, 1/2 cup Dutch cocoa powder, pinch salt and 1 teaspoon bicarb. Add 1/2 cup vegetable oil, 2 teaspoons vanilla essence, 3 tablespoons balsamic vinegar and 2 cups cool water. Mix with a fork until blended. (Don’t over mix) Pour into either a springform pan, or rectangular ceramic baking dish and steam (or bake in a cool oven, say 120 degrees) for 1 hour or longer if middle has not set. Cool and serve with ganache, fresh berries and whipped cream. (Or ice with chocolate mint icing) This is fairly low fat (Depending on how much whipped cream you serve it with!) and quicker than a commercial packet mix. Great for people with egg allergies as well.

This is from my website, but originated from my mother who used to cook it as the standard Seminary birthday cake as it easily feeds a large hungry class of teenagers! I have tweaked it a bit and steaming it just adds moisture…you can use a bain marie in your oven to improve the texture. So thanks mum, and of course how appropriate for Mother’s Day. (Though personally there will be no storage cake on my table this Mother’s Day…I would much rather a slice of my famed cheesecake…so look out hips!)
Oh..and Happy Mother’s Day to you all!

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Cooking with Welfare Ingredients

April 18, 2008 at 12:52 pm (Recipes we've loved!) (, , )

WELFARE RECIPES

RICE AND BEAN BURRITOS

NEED:

1 cup cooked rice

1 can (425g) kidney beans (OR substitute 1 cup soaked dry beans)

1 pkt dry taco seasoning

1 onion diced (OR substitute ¼ cup dried onion flakes)

2-3 cloves garlic crushed and chopped finely (OR substitute 2 teaspoons from a jar)

1 can (400g) diced tomatoes (Can use fresh)

1 can cream of mushroom soup

Burrito wraps (OR make your own with ½ cup polenta meal, ½ cup plain flour, 2 eggs, and 1 & ½ cups milk, pinch salt…cook thin crepes in hot pan only on one side. Cool and use as directed)

¾ cup grated tasty cheese

DO:

In dash of oil gently fry onion, garlic.

Add cooked rice and beans, then taco seasoning.

Add tomatoes.

When blended, cool slightly.

Wrap each burrito with enough filling to not overflow.

Place in greased casserole dish.

Pour mushroom soup over, thinning with a little milk if necessary.

Sprinkle with cheese, cover.

Place in hot oven until cheese is bubbly and all ingredients are hot.

SERVE:

With a fresh salad and lashings of guacamole dip.

BRING HOME THE BACON!

NEED:

1 cup wheat soaked in thermos flask all day (or overnight)

250 grams bacon diced (OR substitute ham, spam, or other canned meat)

1 onion diced (or dried flakes)

1 pkg powdered chicken noodle soup mix

½ cabbage, shredded (hope you are growing your own!)

DO:

In hot pan sauté bacon and onion till cooked.

Add drained wheat, soup mix, and cabbage.

Stir fry until fragrant and serve immediately.

LEMON DUMPLINGS

NEED:

Dumplings:
1 & ½ cups SR flour
125 grams butter at room temp
zest 1 or 2 lemons
pinch salt
½ cup caster sugar
milk to mix

Sauce:
1 cup lemon juice
1 cup boiling water
1 cup sugar

DO:
Make dumplings by rubbing butter into all ingredients except milk.
Add milk and make stiff dough.
Form into small balls, (size of a large walnut)
Place in large ceramic dish.
Set aside.
Make sauce by stirring all ingredients together.
Pour over the top of dumplings and process in steam oven for 35 minutes.

NO STEAM OVEN? Place in normal oven at around 110 with a bain marie on the rack beneath. (Water bath)

SERVE:
Immediately with whipped cream, custard or ice cream.

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