Ben Horrock's Farewell

Mary Christensen Horrocks invited you to Benjamin Horrocks's event:
Ben's Mission Farewell
Sunday, March 17 at 1:00 pm at Nephi 2nd Ward Church


Benjamin Horrocks invited you to his event:
Ben's Mission Farewell
Sunday, March 17 at 1:00pm at Nephi 2nd Ward Church

From Saundra

Dear Classmates,

For those of you who were unaware, Coach Jack Woodward, passed away last November.  He was an integral part of Carbon High in both our Junior and Senior years.  He was a great coach as well as a wonderful person.

We also lost Dodd Wilstead from Carbon High this past week.  He attended elementary school in Castle Gate, Helper Junior High and graduated from Carbon High.  Our sincere condolences go out to his family and friends and pray they will find peace and comfort in their loving memories.

Saundra

Walking

I wonder if walking upstairs and downstairs 100 times a day should count as exercise? ;) I love you!

Thanks so much for helping your poor old mom out. You children are so important to me and I want you all to outlive me!

Thanks, Todd. I will let you all know what the doctor says.

I did grow up in Price, the melting pot of Utah.

Czech Fruit Dumplings
You know those desserts you tell yourself aren't that bad for you. Like carrot cake or blueberry pie. It's preferable to focus on the fact that you're eating a serving of vegetables or fruit, conveniently ignoring that half a pound of butter and sugar that went lovingly into each slice?


This may not be one of these things. Yes, it may look merely like a lumpy mass, but this lumpy mass when cooked is reminiscent of a turnover, only instead of a butter crammed crust it is covered in a soft dough with a flaky center. Bite into one and the flavor of warm bread rushes through you. In the center sweet fruit awaits. No butter required. What you choose to top it with will just be our little secret.

Czech Fruit Dumplings (makes approx. 20 small sized):
Adapted from Czech Cookery

1 ¾ cup all-purpose flour
1 packet yeast
1 tsp sugar
up to 200ml milk
pinch of salt
fruit of your choosing
possible toppings: butter, whipped cream, maple syrup, almonds, powdered sugar

Sift flour into bowl. In a separate bowl, combine hot water, a pinch of the shifted flour, sugar and yeast. Wait until the yeast mixture beings to bubble. It should smell like fresh bread and look slightly lumpy, almost dough like. Combine yeast mixture with salt and add to the flour. Pour milk, a little at a time, working with the mixture until the dough is formed and all the flour is combined. Dust both sides of dough with flour(for easy removal) and cover bowl. 

Leave in a dry warm place to rise until doubled in size.

Remove dough from bowl.  Cut into equal sizes of your liking. Flatten dough and place fruit mixture in the center. Wrap dough around the fruit, pressing edges together to form a dumpling. 

Let sit another five minutes to rise.

Place dumplings in a pot of boiling water for 8-10 minutes, depending on size.

Fruit-Filled Danish Pastries (These are SO good!)‏

Fruit-Filled Danish Pastries

The smell and taste of these seemingly rich pastries will warm the coldest winter afternoon or dreariest morning, or provide a lovely touch of sweetness following your evening meal. They are really good and I highly recommend them.

Yield 12 pastries

Dough
1 1/2 cup warm water
1 tablespoon dry yeast
2 cups whole wheat flour
1 cup almond flour
1 cup old fashioned oatmeal
1 tablespoon grated orange zest
2 tablespoons orange juice concentrate
1 teaspoon salt
2 eggs

Filling #1
1 cup dried apricots cut into small pieces
2 tablespoons orange juice concentrate

Filling #2
1 cup chopped apples
2 tablespoons apple juice concentrate

Filling #3
I cup dried plums cut into small pieces
2 tablespoons orange juice concentrate

Prior to mixing the dough, stir the juice and fruit of choice together into a mixing bowl. Refrigerate and let sit while the dough is mixed and while it rises.

Add yeast to the warm water and let sit. Mix flours, salt and orange zest in a separate bowl. Mix juice and eggs beating eggs slightly in another bowl. Add all ingredients to a large mixing bowl and mix well. Knead until well-mixed and until the dough is spongy. (The dough is soft.) Cover, put in a warm place and let rise. Knead again. Let rise again. (The person who printed the original recipe only let it rise once but that always worries me because I know bread needs air to rise and that takes time to develop.) Punch down and let rest for 10 minutes. On a floured board with a floured rolling pin, roll the dough into a 12-by-16-inch rectangle. Cut into 12 squares. Place equal portions of the filling of choice in the center of each square. Pull up the points of two opposite corners over the fruit and press together. Pinch the other pair of corners to make a square package enclosing the filling. Place the Danish pastries two-inches apart on two lightly oiled baking sheets. Cover loosely and place in the refrigerator. Let rise overnight or for at least three or four hours. (I let mine raise while I was at church and then baked them when I got home.) Remove from the refrigerator and preheat the oven to 375 degrees. Place in heated oven and bake until golden brown about 15 to 20 minutes. Cool slightly and serve warm. The pastries are also good cold.