Personal Finance Fireside

Come to the Personal Finance Fireside to learn how debt works; what interest expense is; how interest expense is different from interest rate and how they are related; how to budget your money so that credit card debt is no longer necessary.

This will be a two part class by Arleta Miller:  Debt and Budgets

7:00pm to 7:30pm Debt, interest and payment acceleration
7:30pm to 7:45pm Break, individual questions, refreshments
7:45pm to 8:15pm How to build a budget
8:15pm to 8:30pm Questions and answers

Friday, January 11, 2013
Greenbluff Building
7:00 pm

Arletta has worked as a loan accountant, cash manager and external auditor and is currently working as an internal auditor at a local bank.

Come and learn how to take control of your money instead of letting your money control you.

Please note:  There will be a nursery provided for parents of young children at the church building.

Sweets

If you missed out on the Visiting Teaching Open House, here are some recipes you might enjoy . . .

Grandma’s Toffee (by Kim Porter)

Butter a cookie sheet or put a piece of parchment paper down on a cookie sheet.  Sprinkle with nuts.

1 cup sugar
2 cubes of real butter
2 Tablespoons of water

Cook over medium heat, stirring constantly until it boils (about 4 minutes).  Continue cooking and stirring until the mixture turns a caramel color (about 6 more minutes).  I also test a drop in ice cold water to see if it is at a hard crack stage.  Pour over the chopped pecans or walnuts.  Let it sit for a couple of minutes then pour chocolate chips on top.  Spread as they melt.  Let it cool before breaking.

Tips for success:
1.  Use real butter.
2.  Use a thick, heavy bottom saucepan so it doesn’t burn quickly
3.  Stir constantly especially at the end.

 

Russian Refresher

2 cups Tang
3 oz. powdered lemonade
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves

Mix all ingredients together and store in an airtight, 1 quart container. Makes 3 1/2 cups.

To serve, mix 2 heaping spoonfuls into a mug of hot water. 

Cheesecake For Everyone

We thought you might like the recipes of the cheesecakes that were shared at our last Relief Society activity.  Thanks to all who made the program so nice and gave us such a spiritual lift to start off this Christmas Season.

White Peppermint Bark Cheesecake
Made by Cassi

Recipe can be found here.

 

 

 

Lime Coconut Cheesecake
Made by Laurie

Recipe can be found here.

 

 

Triple Chocolate Cheesecake
Made by Tasma

Recipe can be found here.

 

 

Egg Nog Cheesecake
Made by Rebecca

crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 tsp. nutmeg +
1/4 cup butter or margarine, melted

Combine ingredients and press onto bottom of 10-inch springform pan. Do NOT bake.

filling
1 envelope unflavored gelatin
1/4 cup cold water
1 8-oz. pkgs. cream cheese, softened
1/4 cup sugar
1 cup eggnog (I like Southern Comfort brand)
1 cup whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Dust with ground nutmeg.

 

Chocolate Caramel Cookie Dough Decadent Cheesecake
Made by Gaylene

Recipe can be found here.

 

Harvest Cheesecake
Made by Rebecca

Crust
1 cup graham cracker crumbs
3 Tbls. sugar
1/2 tsp. cinnamon
1/4 cup butter or margarine, melted

Combine ingredients and press onto bottom of 10-inch springform pan. Bake at 350 for 8 mins.

Filling
2 8-oz. pkgs. cream cheese, softened
1/2 cup sugar
2 eggs
1/2 tsp. vanilla

Mix cream cheese and sugar on medium speed of mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla. Pour over crust.

Topping
2 cups apples, peeled and thinly sliced
1/2 cup fresh cranberries, halved
1/3 cup sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans

Mix together sugar and cinnamon. Toss apples and cranberries with sugar mixture. Spread over cream cheese filling, sprinkle with pecans. Bake at 350 for 60 mins. Loosen cake from rim of pan. Cool slightly, remove from pan and serve or chill.

I think this is best served warm, shortly after removing from oven.

Classic New York Cheesecake
Made by Cassi

1 1/2 cups graham cracker crumbs
6 tablespoons butter
2 tablespoons sugar

Combine and press into the bottom and part way up the sides of a 9-inch spring form pan, smoothing the bottom to even thickness.  Bake 5 minutes at 350 degrees.

2 lbs. cream cheese
3/4 cups sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons cornstarch
1 cup sour cream

Beat cream cheese and sugar together until smooth and light.  Beat in the eggs one at a time.  Do not over beat.  Add vanilla and cornstarch just until thoroughly mixed.  Stir in the sour cream until the mixture is well-blended.  Pour the mixture onto the prepared crust.  Bake for 10 minutes at 400 degrees, and then reduce to 200 for 45 to 50 minutes.  Allow to cool in the oven with the door slightly ajar for 3 hours or until cooled (could be overnight).  Remove sides from pan and chill until serving.

I like to make this recipe with double the crust and press the crumbs all the way up the sides of the pan.  This recipe is very gourmet and I've never had the cheesecake crack.

This Friday