Marie's Sunday Six

Here we are . . . already into the second week of November. However did we get there? This year has just been flowing by at the speed of light! Well, not really, but it does appear to be passing far too quickly! I thought I would share with you today six of my most favourite of all quotes from President Uchtdorf. Funny . . . before he was called into the First Presidency, I cannot recall ever hearing him speak, or even knowing he existed. I can remember thinking . . . ???? who the heck is he???? Now, I hang on his every word. I love the others too, President Monson and President Eyring. They are fabulous men and also very inspiring. I just have somewhat of a soft spot for President Uchtdorf and he touches my heart in a very special way.

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“What we love determines what we seek. What we seek determines what we think and do. What we think and do determines who we are — and who we will become.”
~ Dieter F. Uchtdorf

You see evidence of a world gone very wrong surrounding us every day. This is the result of people who have set their hearts on something other than the Lord. They bow down to idols with clay feet. I love these words from President Uchtdort. They remind of of where my heart should be set and who I can become by doing so.

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“The heavens will not be filled with those who never made mistakes but with those who recognized that they were off course and who corrected their ways to get back in the light of gospel truth.”
~ Dieter F. Uchtdorf

None of us are perfect beings. To think that we are, is only to do a large diservice to ourselves and to others. It only matters that we do our best, and the Lord will make up the difference, as long as we look to Him and wear His yoke. I am so grateful for the atonement and all that He did for us . . . knowing when I have done wrong and knowing how to put it right again.

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“As we lose ourselves in the service of others, we discover our own lives and our own happiness.”
~ Dieter F. Uchtdorf

I have long held to the truth that it is only in the giving away of our lives that we truly begin to live them. I find much joy in doing things for other people, and most especially when they are not aware that I am doing them! To have lived and never lifted a finger in service to another seems like a much wasted life to me . . . and very sad.

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“Hope is a leg of a 3-legged stool with Faith and Charity.”
~ Dieter F. Uchtdorf

Where would we be without hope. You cannot have faith without hope . . . nor can you have charity, which is the love of Christ in action . . . without hope. These three things are building blocks in the strong foundation of the Gospel. A stool is not of much use with only two legs, the three balance each other out in equal and beautiful ways.

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“In the end, the number of prayers we say may contribute to our happiness, but the number of prayers we answer may be of even greater importance.”
~ Dieter F. Uchtdorf

We must never lose the opportunity we have to do something good for someone else. We could be their answer to a heartfelt prayer. We will never know until we get to the other side if this is so. I like to think that I have been the answer to someone's prayer, don't you? Praying makes me happy . . . and serving makes me happier. If someone is ill or in need . . . of course, I will pray for them . . . and then I will ask . . . is there something I can do for you . . . now? We must be His hands, that is what we are here for.

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“Never give up on anyone. And that includes not giving up on yourself.”
― Dieter F. Uchtdorf

There have been times in my life when I have let myself and others down bigtime. It would be easy to dwell on those and to think that I am a horrible person that has no hope of redemption or who can never be forgiven . . . it just isn't so though. That is Satan's big lie. He wants us to think that we are scum . . . to think that there is no hope. He wants us to give up on ourselves and on others. We cannot let him win. Even Satan knows the Saviour, and the power of the Saviour . . . There is NOT one beyond the Saviour's reach. No matter what you have done . . . or how far you have wandered, there is a way back. His hands are held out for you. You only need to grab hold and make your way back, following in His footsteps . . . and if you are too weak to walk, He can and will carry you. I know this to be true. Never give up . . . EVER.

And there you have it, my Sunday Six for today, November 13, 2011.

We went to see "The Help" yesterday. We couldn't really afford it, but it has been a very long time since we have seen a movie in a theater and we just wanted to get out. It was very, very good and we both really enjoyed. No surprise there for me as I am now reading the book for the second time around. I loved it! It is amazing to see how far we have come in 50 years . . . oh sure, there are still some places in America where the undercurrant of segregation still exists, and where prejudice hides in the corners . . . but it is good to know that we now live in an age where it is frowned upon and not held up as being acceptable in any way. If you get a chance to see this movie, do go! It's really good and very entertaining!

There was an older couple that lived across the street from my ex MIL in PEI that used to bake these biscuits whenever we happened to be over on the Island visiting my In-laws. She knew I loved them so and I could always count on her sending over a basket ful. One time I got her recipe from her and this is them. They're the best. She was an Acadian French and a lovely lady.



*French Biscuits*
Makes about 16
Printable Recipe

These lovely biscuits turn out perfectly every time. Light and fluffy they are a cross between a traditional baking powder biscuit and a yeast roll. They hold up well and are incredibly tender and are really quite delicious.

1 TBS yeast
¼ cup warm water
2 ½ cups plain flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
2 TBS sugar
½ cup vegetable shortening (Crisco, Trex, white flora etc.)
1 cup buttermilk or sour milk (or regular milk soured with 1 TBS white vinegar)

Stir the yeast into the warm water and set aside for a few minutes.

Sift the flour, baking powder, baking soda, salt and sugar into a large bowl, lifting the sifter up high to aerate the flour as much as possible. Cut in the shortening with a pastry blenderuntil it is quite crumbly and has the texture of small peas.

Give the yeast a stir to dissolve it and then stir it into the flour mixture along with the buttermilk. Mix it all in well.

Cover the bowl with a clean cloth and then leave it aside somewhere to rise for at least an hour, or up to two hours.

Butter a large baking tray and set it aside.

Scrape the dough out onto a well floured surface. The dough will be really sticky. Flip it over and knead it lightly four to six times. Pat out to ½ inch thick.

Cut into rounds with a biscuit cutter, re-patting the scraps, until it is all used up. (Remember cut with a straight down and a sharp tap, lifting the cutter straight up again. Try not to twist the cutter or you will have lop sided biscuits!) Place on the prepared pan, leaving a couple of inches in between each. Cover with the clean cloth again and let them rise slightly, from 10 to 30 minutes.

Heat the oven to 200*C/400*F. Once it is heated place the pan of biscuits into the oven and bake until lightly browned and well risen, 10 to 12 minutes. Remove from the oven and to a wire rack to cool slightly. Serve warm.




Baking in The English Kitchen today, Nutmeg Cake. (Plus I'm testing a silicone snowflake mould!)

A Country Drive . . .

On Saturday afternoon last, we took ourselves off on a country drive . . . down some beautiful country lanes and valleys to a place South West of here in Wales, called Chirk Castle. The drive took us through some of the loveliest scenery in the countryside. It was a beautiful sunny day and it felt good to be out and about!

Chirk Castle is a 700 year old marcher fortress, just outside the village of Chirk, in Wales. It stands on top of a hill commanding stunningly fine views over the surrounding countryside. It was built in the late 13th century by Roger Mortimer, Justice of North Wales for Edward 1. The castle was sold for 5,000 UK pounds to Sir Thomas Myddelton in 1595 and his descendants continue to live in part of the castle today.



We drove for what seemed like miles and miles on a winding twisting roadway before coming upon these magnificent ironwork gates. Aren't they beautiful??? I thought we were there, but we weren't. These gates only announce the entrance to the parklands, which are enormous and filled with trees and animals . . . sheep, cows, and more sheep . . . they were also stunning in their beauty and it was a very pleasant drive. We finally arrived at the car park and could see the castle high up on the hill . . . I began to worry that I would be able to walk all the way up there, but thankfully they had vans driving people up to it and we gladly took up the offer of a drive.



Completed in 1310, Chirk is the last Welsh castle from the reign of Edward I still lived in today. Features from its 700 years include the medieval tower and dungeon, 17th-century Long Gallery, grand 18th-century state apartments, servants' hall and historic laundry.

The award-winning gardens contain clipped yews, herbaceous borders, shrub and rock gardens. A terrace with stunning views looks out over the Cheshire and Shropshire plains. The parkland provides a habitat for rare invertebrates, wild flowers and contains many mature trees.

I could tell you more, but I will let the pictures speak for themselves . . .



We had a fabulous afternoon, exploring all the nooks and crannies of the Castle, stopping for refreshments halfway through our time there. The gardens were beautiful, but I somehow didn't manage to get any pictures of them. You'll have to take my word for it I guess! There were all sorts of Easter Activities going on for the children and the grounds were filled with families, picnicking and enjoying a day out together. Seeing them always makes Todd and I a bit sad in a way, as that is something we have never enjoyed together and something we both would have really loved . . . oh well. We have each other, and that for now is blessing enough!! I love, LOVE that we are able to enjoy things like this together. I prayed for years to have someone like this to share my life with and it is an extra special blessing to me!

I received a new calling in Church yesterday. I am now Second Councillor in the Relief Society. I was honoured to be called into that position and am more than a little gobsmacked that I was called. I sure hope that I can do a good job, and that I can be more of a help than a hindrance!! MY abilities will be stretched for sure!!

I best dash and get off here. We are having guests for an Easter lunch later today and I have a ton of things to do! I got the biscuits made yesterday, but that is all! I have everything else to get done this morning, including making a Lemon Meringue Pie! In the meantime I will leave you with this tasty recipe for some delicious Pancake Muffins! Enjoy!



*Pancake Muffins with Strawberry Syrup*
Makes 12 servings
Printable Recipe

These are like a cross between a muffin, a pancake and a souffle. Delicious!

For the muffins:
2 1/3 cups all purpose flour
1 cup, plus 2 TBS baking powder
2 tsp baking soda
2 tsp baking powder
1 tsp salt
6 large eggs, room temperature and separated
3/4 tsp cream of tartar
6 TBS butter, melted and cooled slightly
6 TBS granulated sugar
1 tsp vanilla
3 1/3 cups buttermilk, at room temperature
Icing sugar to dust (optional)

For the syrup:
1 cup of pure maple syrup
1 cup of sliced fresh strawberries


Preheat the oven to 200*C/400*F/ gas mark 5. Spray two 12-cup muffin pans generously with non-stick cooking spray. Set aside.

Whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt in a medium sized bowl. Set aside.

Beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm, but not dry, peaks, in a clean large bowl. Set aside.

In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla. Mix on medium-low speed until well combines. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Add the remaining dry ingredients and buttermilk alternately, ending with the buttermilk and mixing until just to combine.

Gently fold the whites into the batter with a spatula, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup. (You can fill the cups to the rims.) Bake on the centre oven rack, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup while the muffins are baking. Slice the strawberries into a bowl. Place the maple syrup in a pot and bring to the boil. Pour the hot syrup over the berries and then set aside.

Pop the muffins out of the muffin pan to serve, placing two on each person's heated plate. Dust with icing sugar and then pass the syrup.



Over in The English Kitchen this morning you will find my mother's recipe for Baking Powder Biscuits. They are the best!

The Parable of the Redwood Tree

I read a story the other day about a tree. It was not just any tree . . . it was a giant redwood tree! ( My friend Jo has been to California and seen these redwood trees. They are absolutely HUGE. If you ever want to feel really small, just go see those trees!)

This particular giant redwood nad stood, proudly aloof, for over 400 years. Rain and wind had beat upon it's bark. Periods of drought had dried up it's sap. It was said that it had been struck by lightening at least a dozen times. Rumour had it that even a powerful earthquake had failed to dislodge it. One day though, not so long ago, that redwood tree crashed to the ground without warning, making some thunder of it's own.



What could have caused something as majestic as this tree to suddenly just keel over??? The simple answer is that somewhere below it's bark, some tiny beetles had riddled the timber, thus accomplishing in secret what tempest, drought, lightening storms and earthquakes had failed to do in over 4 hundred years.



One could apply this parable, which I am calling the Parable of the Redwood tree, to our own lives. Satan, the great deceiver, would have us believe that little lies and dishonesties . . . small ways in which we are tempted to do or to give less than our best . . . that they are unimportant and of no report . . .

The sad truth is, they gather and collect beneath our skin, deep in our hearts, and they can bring us down like that mighty redwood tree, in a thunderous thump . . . without warning.

We must all beware the little beetles that would riddle our timbers and bring us down.



And that's what I have to share with you today!

Todd is off to spend the day in the Temple today with our friends Audrey and Peter. We can't both go at the same time at the moment, because of little Mitzie. She can't be left alone for that long yet, so we have to go at different times. I have a Sunday School lesson and a sharing time to work on anyways!

This muffin recipe is one that I have had in my big blue binder for a very long time. These are rich and moist and chock full of sweet apple, and with that crunchy sweet and lightly spiced topping they are real pleasers!



*Norsk Apple Muffins*
Makes 12 large or about 5 jumbo!
Printable Recipe

This recipe is one I have had in my big blue binder for a very long time. So long, that I can no longer remember where it came from. You will love the delicate hint of cinnamon and lemon and the moistness from the apples, not to mention the golden crunch of toasted almonds and cinnamony sugar on top!

1 ½ cups plain flour
1 ½ tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¾ cup sugar
1/3 cup butter, softened
2 large eggs, lightly beaten
The finely grated zest of one lemon
1 medium apple, cored, peeled and finely chopped (1 cup)
For The Topping:
¼ cup Demerara sugar
¼ cup toasted flaked almonds
½ tsp of cinnamon

Pre-heat the oven to 190*C/375*F/gas mark 5. Grease a muffin tin, or line it with paper liners, and set it aside.

Cream the butter and sugar in a large mixing bowl until light and creamy. Beat in the eggs and the lemon zest. Continue to beat until well incorporated.

Whisk the flour, baking powder, salt and cinnamon in another bowl and then stir it into the creamed mixture just until moistened. Gently fold in the chopped apple.

Spoon into the prepared pan, dividing it evenly amongst the cups. Sprinkle the sugar and almonds evenly on top of each muffin and dust each with some cinnamon.

Bake for 18 to 22 minutes or until lightly browned. Remove from the oven and let stand for 5 minutes before removing from the pans to a wire rack to finish cooling.



In The English Kitchen today, there's Chunky Marmalade Muffins! I guess it's a muffin type of day!