Cannery Reminder

It's that time again....cannery orders are due! It seems like these months just fly by.

November orders are black beans and white beans.

Black beans: $3.95/can
White beans: $3.70/can

If you haven't already ordered, let me know how many cans you'd like by this Wednesday. These will be canned in January.

Also, this Saturday, Dec. 3rd is our stake canning day. Open group canning orders will be canned. If you didn't order anything, still feel free to go!

-Melanie W.

Baby Shower for Stephanie Hansen

Hi ladies there will be a baby shower for Stephanie Hansen this Saturday at 1:00pm at Cami Austen's house to celebrate her new baby girl Claya! All are invited to come. There will be some good food too:)

Hope to see you there!

Kids Ornament-Making Class

My friend Jenny from the Volcano Cliff ward makes amazing pottery. She is doing this ornament making class this month for kids.  She has a studio in her home. You can call or email her if your interested.

Santa's Helpers

Kid's Ornament-Making Class

Get a head start on the holidays! Think: teachers, friends, neighbors, cousins, and grandparents. What is the perfect, homemade and thoughtful gift your kids can give themselves? Answer: Handmade ceramic Christmas ornaments.

Join us for a day of ornament-making Saturday, November 26th. Students will have the opportunity to make as many ornaments as they would like and the $15 fee (per child) includes all clay, the 2 hours of studio time, and the first firing.

Two class times available on the 26th:

Preschool Potters (ages 4 to 5), 10am to noon

Clay Kids (ages 6 and up), 1pm to 3pm

Call or email for more details and to register: jennywappett(at)gmail(dot)com,            (505)890-3349 begin_of_the_skype_highlighting            (505)890-3349      end_of_the_skype_highlighting      

Deadline for registration: November 19th

Cannery Reminder

Just reminding you that tomorrow, Saturday the 5th, is our stake canning day at 8am. Fruit drink and spaghetti will be canned, for anyone who ordered some.

If you didn't order anything, you are still welcome to go and help out! The way it works is, everyone who shows up helps with the canning until all the product for our stake is canned. Then, you are free to purchase what you like. So, even if you didn't order something, there's usually extras available (as long as you don't want a ton), and there's always extra products leftover from past months. You pay at the cannery, and they accept cash (but only the exact amount), check, or debit/credit card.

Feel free to contact me if you have any questions!

-Melanie W.

Pumpkin Cheesecake

Here you go Val....

Pumpkin Cheesecake

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside. 
For filling:
Beat cream cheese until smooth. Add pumpkin puree, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined, you don't want cream cheese lumps in your batter, make sure to scrape the bowl then beat. Repeat a few times. Add eggs last, do not overbeat. Overbeating the eggs will cause cracks in the cake.

Pour into crust. Spread out evenly and place oven for 50min to 1 hour.

Do not bake more than 1 hour, it will cause cracks.  I usually check the cheesecake around 50 minutes, its ok for the center of the cheesecake to jiggle at little. It will set up as it cools.  Turn oven off, and let cheesecake cool in oven for atleast a few hours. You want the cake to cool slowly to prevent cracking. If you do get a crack just top with cream!

Whip up 1 cup of whipping cream with 3 tablespoons of sugar. EnjoyJ