Chosen to Bear Testimony of My Name - February 28, 2016

Miriam taught from Elder David A. Bednar's talk "Chosen to Bear Testimony of My Name" from the October General Conference.

Elder Hales paused for a moment and responded, “When you cannot do what you have always done, then you only do what matters most.” (Chosen to Bear Testimony of My Name)

• How have your priorities changed as you have matured? 

They have learned to understand the divine language of the Holy Spirit and the Lord’s patterns for receiving revelation. These ordinary men have undergone a most extraordinary developmental process that has sharpened their vision, informed their insight, engendered love for people from all nations and circumstances, and affirmed the reality of the Restoration. (Chosen to Bear Testimony of My Name)

• How have you grown in your ability to receive and understand revelation?

As we counsel together, inspiration has been received and decisions have been made that reflect a degree of light and truth far beyond human intelligence, reasoning, and experience. As we work together in unity on perplexing problems, our collective understanding of an issue has been enlarged in marvelous ways by the power of the Holy Ghost. (Chosen to Bear Testimony of My Name)

• What wisdom you have especially gleaned from "more seasoned" friends and family members, or from church leaders?

We heard from Gail, Carolyn P. and Jean of some wisdom they have gained over the years.
Patience, kindness, developing a listening ear, being understanding of other people, being slow to judge, having a forgiving spirit, accepting others having a different opinion than my own, letting go, respect in the home brings peace, judgement day is far off because there is still so much to teach, "There is nothing more confining than the prison we know not that we are in" - Shakespeare, find what's holding you back.

President James E. Faust

President Gordon B. Hinckley

Elder Joseph B. Wirthlin

Elder L. Tom Perry

President Boyd K. Packer

Elder Richard G. Scott

The Savior declared, “Whether by mine own voice or by the voice of my servants, it is the same” (D&C 1:38). May we hear and heed the eternal truths taught by the Lord’s authorized representatives. As we do so, I promise our faith in Heavenly Father and Jesus Christ will be fortified, and we will receive spiritual guidance and protection for our specific circumstances and needs. (Chosen to Bear Testimony of My Name)

Sabbath Day Observance- In the home. February 7, 2016

Bishop Miner led a discussion on observing the Sabbath Day in the Home

Panna Cotta and Cool Rise Bread recipes

Thanks to Monica A. for a great demonstration of these two tasty techniques!  Life is better with amazing bread and fancy dessert!

Chocolate Hazelnut Panna Cotta
Yield: 8-10 servings

Ingredients
3 tablespoons cold water
1 envelope Knox gelatin
1 quart heavy whipping cream
1 (13-ounce) jar chocolate hazelnut spread (recommend: Nutella)
Chopped, roasted hazelnuts, for garnish
Grated semisweet chocolate, for garnish (recommend: Ghiradelli)

Directions
In a small bowl, sprinkle the gelatin in 3 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.

Combine the heavy cream and chocolate hazelnut spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat. Add the gelatin to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into small bowls and refrigerate, covering with plastic wrap after just cooled to prevent a skin from forming. Chill for 4 hours or overnight.

When you are ready to serve, garnish with the chopped hazelnuts and grated chocolate. Sweet!

Bread (Rising on Ice)

Let it rise in the refrigerator wile you take the children to school, go to the office, go to a meeting or play with your kids.
Cool rise doughs are mixed, kneaded, and shaped...all in 45 minutes....then rise in the refrigerator.  You can bake anytime you want... from two to 24 hours later.
The fermentation period when the yeast starts to work is just 20 minutes and takes the place of the first rising for other doughs. You just cover the kneaded dough and let it rest on the board... use the time to clean up your utensils and get pans ready.  Keep your refrigerator at 38-41F so the dough will rise just right.

2 recipes, the process is mostly the same with the difference noted in italics.

White Bread

5-6 cups bread flour, whole wheat flour, or use both (half and half)
1/2 cup sugar
1 1/2 tsp salt
2 packages active dry yeast
2 cups milk (whole, 2% or skim)
1/2 cup water
1/4 cup margarine, butter or 3 Tbsp olive oil
2 eggs
oil, to brush a little on the top of the bread

In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).

Combine milk, water, margarine, salt, sugar in a pyrex bowl.

Heat in the microwave for 2 to 2 1/2 minutes (120-130F).

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half.  Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer.  About 6 times.

Bake at 350F, for 40 minutes. Remove from baking pans and cool on wire racks.

Oatmeal Bread

1/2 cup warm water (105-115F)
 2 packages active dry yeast
1 3/4 cups warm milk (105-115F)
1/3 cup firmly packed brown sugar
1/2 tablespoon salt
3 tablespoons margarine, butter or 3 Tbsp olive oil
5-6 cups bread flour, you can mix with whole wheat flour if you want
1 cup quick rolled oats
oil, to brush a little on top of the bread

In a large bowl thoroughly mix 2 cups flour and yeast (undissolved).
Combine milk, water, margarine, salt, sugar in a pyrex bowl.

Heat in the microwave for 2 to 2 1/2 minutes (120-130F).

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 3/4 cup flour and oats. Beat at high speed 2 minutes, scraping bowl occasionally.  Stir in enough additional flour to make a stiff dough. Turn out on to lightly floured board; knead until smooth and elastic, about 8-10 minutes.
Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half.  Roll each half to a 14x9 inch rectangle. Shape into loaves. Place in 2 greased 9x5x3 inch loaf pans. Brush with oil. Cover loosely with plastic wrap. Refrigerate 2 to 12 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer.  About 6 times.

Bake at 350F for 40 minutes. Remove from baking pans and cool on wire racks.