Upcoming Sunday lesson -- May 23

The lesson this coming Sunday will be

"Continue in Patience", President Dieter F. Uchtdorf

We encourage you to read the lesson beforehand and bring your May 2010 Ensign and scriptures to Relief Society on Sunday.

Tres Leche Cake

This cake was so incredibly delicious!

Tres Leche Cake

1 pkg. yellow butter-flavored cake mix

2 eggs

1/2 cup water (or substitute coconut milk)

4 oz. cream cheese, softened

4 oz. (1/2 cup) sour cream

1/3 cup melted butter, room temperature

1 tsp butter-rum flavoring

3 tsp vanilla extract, divided

3 Tbs. rum flavoring (optional), divided

1 can (14 oz) sweetened condensed milk

1 can (5 oz) evaporated milk

1 cup whipping cream (do not whip)

pinch of salt

whipped cream for topping

toasted coconut

Preheat oven to 350 degrees.

In the bowl of a standing mixer (or a large bowl if you're mixing by hand), add cake mix, eggs, and water (or coconut milk). Mix on low speed for 30 seconds.

Add softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 tsp vanilla and 2 Tbs. rum flavoring. Mix on medium speed for 1-2 minutes, until blended well.

Pour batter into a 9x13-inch cake pan. Bake for 20-25 minutes, or until toothpick tests clean.

Let cake cool for 15 minutes while you make the "syrup" that will soak into the cooled cake.

In a bowl, whisk together the condensed milk, evaporated milk, 1 cup whipping cream, 1 tsp vanilla, pinch of salt and 1 Tbs. rum flavoring (optional).

With a fork or small skewer, poke lots of holes in the cooled cake, and then slowly pour the milk mixture over the entire cake. The mixture may not soak in immediately and may flow to the sides and bottom of the cake, but tilt the pan around to help distribute the milk mixture.

Cover cake with plastic wrap and chill for 3-4 hours or overnight.

Top with whipped cream and toasted coconut.

Tamra served this with a few sliced strawberries as well. I highly recommend this cake!

Cafe Rio Salad

Thank you, Tamra, for teaching us how to make this fantastic salad!

Cafe Rio Pork Salad

Shredded Pork

5-6 lb. pork butt or pork loin

1 16 oz jar salsa

2-3 cups brown sugar

6 oz. Coke or Dr. Pepper

3 Tbs. molasses

1 Tbs. cumin

1 tsp salt

Place pork in crock-pot. Cover with brown sugar (use the amount of sugar you prefer, depending on how sweet you want it), salsa, molasses, cumin, salt and Coke. Cover and cook until meat is tender and shreds easily with fork, about 6-8 hours on high or 8-10 hours on low.

Lime Rice

2 Tbs. butter

1 cup long grain rice

2 cups chicken broth

juice and zest of 1-2 limes

2 Tbs. chopped cilantro

1/4 tsp. cumin

salt and pepper to taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes, until liquid is absorbed.

Creamy Tomatillo Dressing

3 fresh tomatillos

1/2 cup mayonnaise

1/2 cup sour cream

1 cup fresh cilantro

1/4 tsp cumin

1/4 tsp cayenne pepper

1 pkg. ranch dressing mix

2 cloves garlic, minced

1/3 to 1/2 cup buttermilk

Combine all ingredients in blender until smooth. Refrigerate at least 2 hours before serving.

To assemble salad:

Place warm flour tortilla on plate. Add rice, and then add either black beans or pinto beans. Add shredded pork and some torn romaine lettuce. Sprinkle on some tortilla strips (available near the croutons at the store), and guacamole, if desired. Top with dressing.

Upcoming Sunday lesson -- May 9

The lesson this coming Sunday will be

Chapter 9: Prophets of God

We encourage you to read the lesson before hand and bring your Gospel Principles manual and scriptures to Relief Society on Sunday.

Orange Cake

Dear Sisters,
We have made a decision to no longer publish the Sharing Sisterhood newsletter, due to budget constraints and other factors. We thought that most other information would still be delivered to you by way of the ward newsletter, but one thing you might miss would be the recipe! I thought I would share a recipe with you that I made yesterday. The picture isn't worthy of the deliciousness of this cake! If anyone has a recipe they adore, let me know and we'll post it here.

For the cake, I started with a white cake mix. I followed the directions for the oil and eggs, but instead of using water, I used orange juice. I also added 2 tsp. orange extract, and baked as directed.
Here's where it gets really good...the frosting.
1/2 cup butter (that's one stick)
3 oz. cream cheese
4 cups powdered sugar
4 Tbls orange juice
2 tsp orange rind, grated
dash of salt
2 tsp. orange extract
Cream the butter and cream cheese together for 3-4 minutes. Gradually add the powdered sugar, 1 cup at a time. After all the sugar is mixed in, add the orange juice, salt and orange extract.
Frost your cake and then sprinkle on some sweetened flaked coconut. Try not to eat the whole cake by yourself. Remember...moderation in all things!

April 25 -- full text for Elder Oaks quote

Here is the full text that has the 8 purposes for revelation

from Elder Oak's quote that Sister Mather referenced in her April 25 lesson.

Elder Dallin H. Oak's talk

Upcoming Sunday lesson -- May 2

The upcoming Sunday lesson will be

"Joy in the Various Seasons of Womanhood"

using text from the following General Conference talks --

"And upon the Handmaids

in Those Days Will I Pour Out My Spirit"

Sister Julie B. Beck (April 2010)

"Daughters of God"

Elder M. Russell Ballard

(April 2008)