September Visiting Teaching Message - SELF-RELIANCE

Prayerfully study this material and, as appropriate, discuss it with the sisters you visit. Use the questions to help you strengthen your sisters and to make Relief Society an active part of your own life. For more information, go to reliefsociety.lds.org.

Self-reliance is the ability, commitment, and effort to provide for the spiritual and temporal well-being of ourselves and of our families.1

As we learn and apply the principles of self-reliance in our homes and communities, we have opportunities to care for the poor and needy and to help others become self-reliant so they can endure times of adversity.

We have the privilege and duty to use our agency to become self-reliant spiritually and temporally. Speaking of spiritual self-reliance and our dependence on Heavenly Father, Elder Robert D. Hales of the Quorum of the Twelve Apostles has taught: “We become converted and spiritually self-reliant as we prayerfully live our covenants—through worthily partaking of the sacrament, being worthy of a temple recommend, and sacrificing to serve others.”2

Elder Hales counseled us to become self-reliant temporally, “which includes getting a postsecondary education or vocational training, learning to work, and living within our means. By avoiding debt and saving money now, we are prepared for full-time Church service in the years to come. The purpose of both temporal and spiritual self-reliance is to get ourselves on higher ground so that we can lift others in need.”3 From the Scriptures Matthew 25:1–13; 1 Timothy 5:8; Alma 34:27–28; Doctrine and Covenants 44:6; 58:26–29; 88:118 From Our History After the Latter-day Saints had gathered in the Salt Lake Valley, which was an isolated desert, President Brigham Young wanted them to flourish and establish permanent homes. This meant the Saints needed to learn skills that would allow them to become self-sufficient. In this effort, President Young had great trust in the capacities, talents, faithfulness, and willingness of the women, and he encouraged them in specific temporal duties. While the specific duties of Relief Society sisters are often different today, the principles remain constant:
1. Learn to love work and avoid idleness.
2.Aquire a spirit of self-sacrifice.
3. Accept personal responsibility for spiritual strength, health, education, employment, finances, food, and other life-sustaining necessities.
4. Pray for faith and courage to meet challenges.
5. Strengthen others who need assistance.4
What Can I Do?
1. How am I helping the sisters I watch over find solutions to their temporal and spiritual needs?
2. Am I increasing my spiritual self-reliance through preparing for the sacrament and sacrificing to serve?

Pictures from the Stake R.S. Spring Activity







There are 20 set of these "BEE" grateful, humble, smart, clean, positive and prayerful picks if anyone needs to use them!!! 

 Contact Barbara Gardner! 

Right click and save image - handout from the R.S. Activity

Beautiful set up of the Grains and bread table by Robin Willis and Brooke Mills - a HUGE thank you to all who made bread!! 

Bread makers: Robin Willis, Michelle F. Kay, Shirlee Willis, Shauna Davis, Eva Whitt

Shelley Mills, Elaine Ellsworth

 

 

 

This is a fun picture of the "Freshman Boys" that Serena Hansen

 was referring to in her talk, with her son Zack! 

 

We love you Zack!!

Thank you for coming to our Spring R.S. Activity -

we loved seeing you!!  You are all

"AWESOME"

 

We are still collecting the recipes for the bread,

they will be posted as soon as we get them!! 

 

Most Grains can be purchased through Azure Standard.  www.azurestandard.com

You can contact Brenda Willis 928-243-1980 for more info on ordering from the website to have it delivered to Taylor for a $5 charge. 

 

 

If you would like to submit any recipes or information on grains please email snowflakestakers2013@gmail.com and we will get the info on the blog asap!! 

 

More information on grains and the importance of them can be found on www.chefbrad.com 

lots of information on grains, and more recipes. 

 

Cinnamon Honey Butter

 

1/2 Cup butter - softened

1/4 cup honey

1 tsp. cinnamon

Optional  2 tbsp. powdered sugar

 

mix all together - delish!!

 

 

 

"Enrichment Salad" from Chef Brad

original recipe here: www.chefbrad.com 

 

Here is our version from 3-9-13

1 large cucumber

1/2 large red onion

2 cups cooked broccoli

1 cup chopped tomato

1/2 bell pepper

1 large zucchini

3 cups white beans - cooked and chilled

1 - 1/2 cups cooked Farro

1 - 1/2 cups cooked wheat berries

1 bunch of cilantro

1 bunch of red leaf lettuce ( or romaine)

 

Dressing

1/2 cup olive oil

1/4 cup flax oil

1/3 cup red wine vinegar

1 tsp ea of salt and pepper

1/2 tsp oregano

2 tbsp.agave

2 tsp. lime juice

Mix all ingredients together and pour over

vegetables and lettuce.  Enjoy

 

 

More Recipes from the Stake R.S. Spring Activity

Shirlee Willis - 4th Ward
Flax Bread - Low-Carb Focaccia-Style Flax Bread

2 cups flax seed meal
1 TBSP baking powder
1 tsp salt
1-2 TBSP sugar equivalent from artificial sweetener
5 beaten eggs
1/2 cup water
1/3 cup oil

Preheat oven to 350 degrees.  Prepare pan (10x15) with oiled parchment paper or silpat
Add wet to dry ingredients, and mix well.  make sure there aren't obvious strings of egg white
Let batter set for 2 to 3 minutes to thicken some
Pour batter into pan.  Make sure to get all the way to the edge
Bake for about 20 minutes, until it springs back when you touch the top, or is visibly browning
Cool and cut into whatever size slices you want. 

Recipes from the Stake R.S. Spring Activity

                                   

 

SCOTTISH OATMEAL BREAD 

 

Sister Eva D. Whitt Snowflake 9th Ward

1 3/4 CUPS WARM WATER OR MILK

1 PKG. ACTIVE DRY YEAST (2 TABLESPOONS DRY YEAST)

1/3 CUP MOLASSES OR BROWN SUGAR

3 TABLESPOONS VEGETABLE OIL, SHORTENING OR BUTTER

1 EGG, BEATEN

1 1/2 teaspoon SALT

2 CUPS OATMEAL (REGULAR OR QUICK-COOKING)

31/2 - 4 CUPS ALL-PURPOSE OR WHOLE WHEAT FLOUR

1. Pour water or milk into large mixing bowl. Sprinkle in yeast. Add molasses or brown sugar and oil. Let mixture sit unto

yeast begins 'to grow' - about 5 minutes.

2. Mix in the beaten egg, 2 cups flour and the oatmeal. Mix well. ( I like to use a wooden spoon.)

3. Gradually add the rest of the flour, mixing to form a stiff dough.

4. Scrap dough out of bowl, onto a lightly floured bread board. Mix and knead with your hands until a smooth ball is formed - at least four or five minutes. (Kneading improves texture of finished loaves.)

5. Place dough back in the oiled mixing bowl. Cover with lid or a clean dish cloth. Place bowl of dough in a warm, draft-free place for at least an hour.

6. Punch down dough in bowl . Shape into two round loaves (or use loaf pans) Butter the top of the unbaked loaves and roll top of loaf in

raw oatmeal sprinkled on bread board. (Makes a nice decoration.) Bake two round loaves on a 9 x 13 baking sheet.

7. Place shaped loaves in a warm place. Let rise for 30-40 minutes.

8. Preheat oven to 375 degrees and put loaves on the middle rack to bake.

9. Bake 30 - 35 minutes - until nicely brown.

10. Remove from baking sheet or pans to cool - before slicing.

 

 

Multi-Grain Bread  -  Michelle Farr Kay

 

          3 cups applesauce

          3 cups warm water

          3 tsp. salt

1/2 cup olive oil, or any oil

2 tbls. saf yeast

3 tbls. milled flax seed

1 cup brown sugar

1 cup cooked 9 grain flakes (Hard red wheat, oat groats, tricale berries, rye berries, dehulled barley, soft white wheat, spelt berries, hard white wheat, flax)

3 tbls. millet

1 tbls. sesame seeds

3 tbls. raw sunflower seeds

14 to 16 cups hard white wheat flour, (every batch seems to be different)

You can add any other type of grain, or leave out the ones you don’t want.

Makes 4 big loaves, you can put oatmeal on the top and brush with egg white.

Bake at 350 for 32 minutes.

WHOLE GRAIN BREAD (Can be made with a combination of grains)

By Elaine Ellsworth

4 C. Warm Water

2 Tbsp Dry Yeast

1 tsp. Sugar or Honey

½ C. Oil

1 C. (or less) Honey

1 Tbsp. Salt

2 C. Rye Flour

½ C. Wheat Gluten

5 C. Spelt Flour

5 C. Kamut Flour

In a quart jar, put 1 Cup Warm Water, 2 Tbsp dry yeast, and 1 tsp Sugar (let sit).

In Bosch (or mixer) put 3 Cups Warm Water, ½ C. Oil, 1 Cup or less Honey, 1 Tbsp Salt.

Add: 2 C. Rye Flour

½ C. Wheat Gluten

2 C. Spelt Flour

2 C. Kamut Flour

Add Yeast Mixture,

Mix for 3 Minutes with Whips (not kneading arm)

Remover Whips, cover and let sit for Min.

Insert Kneading arm in mixer and mix adding 3 C. Kamut and 3 C. Spelt Flour.

Knead for 10 Min. (dough may be a little sticky)

Remove dough and place in large greased bowl- - let rise until doubled.

Punch down and divided into 4 equal portions- roll out each portion to remove air bubbles and then shape into loaves and place into 4 - 8 ½ x 2 ½ greased pans. Let rise until dough rounds about 1 inch above the pan then bake in a preheated 350 degrees oven for 30 minutes.

Ideas: May substitute the 2 Cups of Rye with Milled - Millet, Spelt, Oats, Barley, Quinoa, or combination of your choice of Grains. May need a little more Salt for some grains. Robin's Bread did not have the Gluten and had Quinoa, Millet and Barley.

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Snowflake Stake Spring Activity 2013

Snowflake Stake R.S. Presents :

"BE AWESOME"

Our 2013 Spring Activity

 

Saturday March 9th

10 a.m. - 12 p.m. at the Snowflake Stake Center Chapel

Sunday Dress

Speakers:

Serena Hansen

Marilyn Smith

Holly Dutcher

Musical number by:

Cami Bjornn and Angie Jeppesen

accompanied by - Cheree Cluff

 

Luncheon served immediately after in the Cultural Hall