
Hi everyone. Yep, it's been another month..where did the time go? We had visitors from Utah( Derek's parents) and the 2 weeks went by way too fast. We really didn't want to see them go. But unfortunately all good things come to an end.
It's starting to get uncomfortable now. Yesterday we reached 100 degrees finally, but the humidity what is killing us! Our branch had its annual Pioneer Day Celebration starting at 8am- it was already sweltering! I was praying for a breeze, but none came. Oh well. I hurt my back in the stick pull game. I had to redeem myself from my loss last year :) I actually beat a couple of people.
Jacob is growing like a weed. He has started walking some, but is lazy and likes to go back to crawling on his knees. His knees are so calloused! Two more months and he is in nursery. I know Derek is glad..lol.
Kate's birthday is this week. She will be 4. Lydia and Kate have decided that since their birhtdays are only 2 weeks apart that they are going to combine their parties into one- a pool party, so we are renting out the local pool and inviting a few people. Should be fun.
Lydia just finished swimming lessons, and has showed much improvement over last time. She is finally starting to overcome some of her fears( yea!) dogs, water etc...)
As a matter of fact, her and another neighbor girl are starting a business. They will be dog-walking small breed dogs. We will have to wait to see how successful it will be :) She is also going for braces this week- I don't remember getting ready for braces until I was 15! They start way early now.
Well for all of you reading this, we will be in Utah for Christmas, so hopefully we can see a lot of you then. I'm not sure how long the visit will be( you think I could ask Derek to just leave me there for several weeks? lol..)My parents will also be in Utah at Christmas, so it's a Christmas away from home.
I'm staying busy with Primary. My first counselor just had her baby and my 2ND counselor is getting married in September, so its been more stressful that usual, but I sure do love seeing those children each week. Today was especially nice, as the Branch President sat in on Sharing Time. Its nice to have a priesthood holder in Primary.
For my gluten free friends, Im going to start posting a recipe every other month. This will be a new recipe for me, that I have tested sing my flours. I thought this wa a good way to share some recipes. All you glutened people out thier can try them too if you like ;) This month it is Eclairs, yum!
ECLAIRS1/2 cup butter
1 cup water
1 cup all-purpose flour, or 1 cup GF Potato Starch flour
1/4 teaspoon salt
4 eggs
1 (5 ounce) package instant vanilla pudding mix
2 1/2 cups cold milk
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons hot water
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition.
With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Anyhoo, until next month...
oh yeah, I'll try to post some new pictures.