Pitas

This recipe comes from the Foodie Farmgirl blog. (which, by the way, has some great recipes!) Here is the link to her recipe with pictures

1 T sugar

2 t yeast

1 C warm water

2-1/2 C bread flour

2 t salt

2 T good olive oil

Place water, sugar, and yeast in bowl and let stand 5 minutes until bubbly.

Next, add oil and salt. Begin adding flour, a little at a time until the dough is slightly sticky, but firm. Remove from bowl and cut into 6 equal size pieces. Roll into 6 balls, cover with a wet towl, and let stand on floured counter for 40 minutes.

Warm up the oven to 500 degrees. Cover bottom rack of oven with tin foil. Roll our 2-3 pitas at a time and place on pre-heated oven rack for 4-5 minutes until puffy and golden. Remove and stack on top of each other so they deflate. Let your oven heat back up between batches. I like to double the recipe and you can freeze the leftovers (if there are any :)

Girls Night Out and Lunch Bunch

This week we had a couple of great activities. We had a girls night out, and Kirsten Barton taught how to make barrettes. Wanda Carey brought a very cute blanket that she is working on for her niece. It was fun to chat with other sisters and learn how to make cute barrettes. Thanks to all who attended!

We also had Luch Bunch this week. Several sisters met at the Coppermill for lunch. It was great food and great company. Julie Balard, Audrey Hutchison, Carol Jones, Bernadene Peterson, Susan Brewer, Della Buttars, Lila Cooley and Megan Tanner attended. We will plan on doing this each month, and it is a lot of fun, so plan on it next month!

Next month we will be having a dutch oven instruction and meal October 22nd at 6:30. The Brewer's will be teaching how to cook with dutch ovens, and a dutch oven meal will be provided. A children's class will also be provided.

Garlic!

It is finally fall, and we are all waiting paitently for our tomatoes to ripen. While we are waiting, it is the time of year to plant garlic in your garden. It is so easy, and the garlic will keep for a long time. All you do is buy the garlic bulbs (I got some at Anderson's for $1 a head), break them apart, and plant each clove of garlic in the dirt, a couple of inches deep. Then, when the snow melts after a long cold winter, you will be able to see your garlic already growing!

It is ready in the middle of the summer when the tops start to fall over or turn yellow. You can then pull them up and store them for months. You can braid them together,

and hang them in the garage or with your food storage. The garlic has a stronger flavor than the store bought variety, so you won't have to use as much in your recipes. There are several vareties out there, but I don't really know the difference between the types. Some are richer in flavor, some are a bit spicy.

You can also plant onions now from seed if you want. You can buy starts in the spring, but you could also do it from seed now. Enjoy the nice weather while we have it! Happy gardening!

Stake Conference

Next week is stake conference. There is an adult session at 7 PM on Saturday. Sunday, conference will be held at 10 AM, at the Tabernacle, with overflow at the Stake Center. Elder Robert D. Hales will be attending.

Lesson Next Sunday

Next weeks lesson is Joseph Smith Ch 17, page 207. "The Great Plan of Salvation." Please try to read it before Sunday :)

(Strawberry) Rhubarb Pie

(No, this is not my pie...I wish mine was this pretty!)

Here is a great rhubarb pie recipe, and I added strawberries to it. It would be good with just the rhubarb too. The crust is pretty easy too!

Pie Filling:
3 C chopped rhubarb
1 C sugar
1/2 t orange peel
3 T flour
1/8 t salt
2 T butter

Mix all ingredients except butter. Let sit while you make crust. Add the butter cut into cubes on the top of the pie filling before you put the top crust on.

Crust:
2 1/2 C flour
1/2 t salt
1 C shortening
1/4 C water
1 T vinegar (I used apple cider)
1 egg

Mix flour and salt. Cut in shortening until it is crumbly. Mix water, vinegar, and egg. Add to flour mixture.

Roll out bottom crust. Pour in filling with butter chunks on top. Add top crust. Sprinkle sugar on top.

Bake 450 for 10 minutes, then 350 for 30 minutes.

Enjoy!

BBQ Chili

1 lb beef
1 C chopped onion
2 cloves garlic
2-4 T chili powder
1 T cumin
1 can stewed tomatoes
1 C ketchup
1/3 C brown sugar
1/4 C molasses
1/4 C Worchstershire sauce
1 T dried mustard
6 C cooked beans (could use white, pinto, or black)
5 strips cooked bacon
water

Brown meat, onion, and garlic. Add the rest of the ingredients except beans and bacon. Cook 20 minutes on stove. Add beans and bacon. Cool covered 30 more minutes

Welcome!

Welcome to our Relief Society blog! This is a place that we can share ideas, get to know people, post pictures, and keep up on what is coming up and what is going on on in the ward. Feel free to post or add comments as you would like. If you would like to make posts, let Megan Tanner know, and we can get it set up. Thanks!