Summary

Click here for a written summary of President Uchtdorf's talk.

Pres. Uchtdorf's Relief Society Talk

Double Layer Brownies

This heavenly brownie recipe comes to us from Linda N.  Don't think about the calories, sometimes it is all about the taste.  Enjoy!

Double Layer Brownies

Chocolate Layer:
2 eggs
1 c sugar
3/4 c flour
pinch of salt
1/2-3/4 c cocoa (depending on how chocolately you like it, I use 1/2 c)
1/2 c butter
1/2 c chopped walnuts (optional)

In a med-large bowl melt butter in microwave then add cocoa, set aside to cool. In another med-large bowl beat eggs until foamy, add sugar, flour, salt & nuts if desired When chocolate mixture is slightly cooled, add egg mixture gradually and blend well. Spread into greased 9x13" baking pan. Set aside.



Butterscotch Layer:
1/2 c butter (soft)
1 -1/2 c brown sugar
2 eggs
2 tsp vanilla
1-1/2 c flour
1/4 tsp salt
1/2 c chopped walnuts (optional)

Cream butter with sugar. Add eggs & vanilla. Beat until well mixed. Add flour, salt & nuts. Blend. Spoon over chocolate layer in small blobs. Spread carefully. Bake @ 350 25-30 min. Until brownies begin to pull away from sides of pan. Cool & frost.

* note when I make these I usually put the butterscotch layer on the bottom because I like the striped effect, I don't think it makes a difference.


Icing:
1/4 c butter
1/2 c brown sugar
3 Tbsp milk
1- 1/2 c powdered sugar

Bring butter, sugar, & milk to a boil in a small-med size saucepan. Boil 2 min. Cool slightly. Stir in powdered sugar, add more if needed, but it will thicken when completely cooled. Spread over cooled brownies.



Drizzle:
1/2 c semi sweet chocolate chips
1-2 Tbsp butter
Melt together & drizzle over icing.

Stung by Tragedy, Lifted by Faith

Autumn Pear Salad

This salad was brought to the High Priest's party by Loralee.  Thanks for sharing, it was delicious.


Autumn Pear Salad

Dressing:

   5 Tbsp Olive Oil

   2 Tbsp Balsamic Vinegar

   1 tsp  Honey

   1 tsp  Dijon mustard

   1 Tbsp  chopped green onions

   salt and fresh ground pepper

 Mix dressing ingredients in a jar, shake well and refrigerate.

 Salad:

1/2 head green leaf lettuce

1/2 head red leaf lettuce

2 ripe pears, thinly sliced

2 oz. Asiago cheese, shaved with vegetable peeler   (I just used grated Asiago)

1/2 cup unsalted cashews, toasted

In salad bowl, combine greens and 3/4 of the dressing.  Arrange pears, cheese and cashews over top and drizzle on remaining dressing.

Lemon Zucchini Cake

Here is the link for the Lemon Zucchini Cake served at tonight's High Priest Social.

I thought I had found it on one of my favorite go-to websites:  Joyofbaking.com but it seems I actually found it on a new favorite:  davidlebovitz.com

I did make a couple of changes to the recipe:

I added the zest of one lemon to the cake batter and

used only 1/2 tsp. ginger and 1/4 tsp. nutmeg,

and instead of 1 cup of oil I used 1/2 cup oil and 3/4 cup applesauce.

It's a nice moist cake and a great way to use some of those summer zucchini's.

Does anyone else have a recipe they would like to share?

I've had a request for Linda N.'s brownie recipe (which I'm working on) and for recipes to use summer produce.  Please email Lisa C. to share your yummy recipes.

And a big congratulations to Aly L. who took 4th place at the State Fair for her delicious whole wheat bread!