Molasses Cookies

Combine in mixing bowl:
¾ cup melted shortening
1 cup brown sugar
¼ cup molasses
1 egg beaten

Mix in a separate bowl:
2 cups flour
2 tsp. Baking soda
½ tsp. Salt
½ tsp. Cloves
½ tsp. Ginger
1 tsp. Cinnamon

Combine two mixtures. Form dough into tablespoon sized balls and roll in white sugar.
Bake at 375 degrees for 7-8 minutes.

Ogden: Junction City of the West

The film produced by our very own Issac Goeckeritz, "Ogden: Junction City of the West" will be premiering on KUED Channel 7 next Wednesday May 28th at 9 PM. The film recently received a Utah "Best of State" award, and KUED will feature it as part of a three-year contract.

Just weeks after the completion of the transcontinental railroad in 1869, the transfer point between the Union Pacific and Central Pacific Railroads was moved to Ogden, Utah. Overnight, the city became the companies' official Junction City, and no traveling passenger would cross the country by rail without stopping in Ogden. The film focuses on the dramatic transition of Ogden from a small farming community to a major hub for cross-country travelers on the transcontinental railroad, highlighting the history of Union Station, 25th Street and the lives of local civic leaders, business owners and citizens.

Lemon Mushroom Herb Chicken

1 cup flour
½ T dried thyme
2 T basil
1 tsp parsley
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tsp garlic powder

4-6 boneless, skinless chicken breasts
½ cup butter (I use 2-3 T olive oil)
1 can cream of mushroom soup
1 can chicken broth
1 lemon juiced
1 T parsley (optional)
2 T capers (I use ½ bunch of sliced green onions—you could use more or less)
1 T grated lemon zest

1. In a shallow dish or bowl, combine flour & seasonings in the first column. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter (or olive oil) in a large skillet over med-high heat and brown chicken on both sides.
3. In a medium bowl, mix together the mushroom soup, chicken broth and lemon juice; pour over chicken.
4. Cover skillet and simmer 20 minutes, or until chicken is no longer pink and the juices run clear. Garnish with parsley, capers (or green onions) and lemon zest.
Serve over rice.

Thanks Sister J. Anderson for submitting your recipe! Post a comment and tell us what you think of it!

A Day At The Park: Week 2

May 13th at the South Ogden Nature Park.

Our numbers are growing! It was a great day to be at the park.

Thanks to Sister Ormsby for putting our Tuesday Park Days together!

Everyone is having fun!

"A Day At The Park" Begins

We had our first Tuesday "Day At The Park" on May 6th at Friendship Park. The spring day was beautiful, and the kids had a great time (not to mention the Moms!). We look forward to more friends joining us on the upcoming Tuesdays!

Key Lime Pie

Key Lime Pie by GourmetSleuth
This is a recipe for "real" Key Lime pie. Real Key lime pie is not green and it does not have a soft "pudding" texture. The pie gets its true pale yellow color from the egg yolks that predominate the ingredient list. And the texture is a "firm custard". Be careful that you don't over-bake the pie or it will be "rubbery". For best results use fresh Key Limes, not bottled juice. The traditional preparation does not put any meringue on the top of the pie. This is a very simple recipe and only takes a few minutes to prepare and 12 minutes to bake.
I N G R E D I E N T S
Crust
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

I N S T R U C T I O N S
Mix the ingredients and press them into a 9" pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

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I N G R E D I E N T S
Pie
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes)
2 teaspoons grated lime peel, green portion only
Whipping cream for garnish (optional)
I N S T R U C T I O N S
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.


s e r v i n g
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Post A Comment and tell us what you think of this recipe!

Genesis of the blog...

We've begun! We wanted a way for sisters in the ward to be able to easily get connected with what is going on. So, the idea of starting a ward blog came to be. We thought about names that incorporated "Third Ward" and "Pleasant Valley" and came up with "Three Pleasant Sisters." What do you think of this name, or do you have a better suggestion? Also, what would you like to see on this site? Recipe exchanges, upcoming activities, pictures of ongoing groups, what else? We're listening!!!

*Tip for new blog readers: Click on the "Comments" icon at the bottom of the entry, and you will then be able to read what other people have suggested, or leave you own ideas. Give it a try!