Friday, April 28, 2017

Tell Your Story Recipe: Sugar-Coated Pecans

from Melissa Hollingshaus

“After living near the center of Casa Grande, Arizona for most of their married life, my grandparents bought a farm and moved to the country in 1965. The first thing that my granddaddy planted was Pecan Trees25 of them. Knowing that it would take years before they produced a crop, he cared for them and tended to them. My grandparents understood the value of patience and securing a strong foundation. 

The Pecan Trees provided more than shade…they provided life lessons (as well as a delicious nut). My grandmother, over her lifetime, shelled thousands of pounds of pecans. She shared her crop with neighbors, friends, and of course family! We love pecans! This recipe is a celebration of my beautiful grandmother! It reminds me of home and of the strength of amazing women in my life!”


Sugar Coated Pecans

Ingredients:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 250 degrees F (120 degrees C).
Grease one baking sheet. 

In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.


Bake at 250 degrees F (120 degrees C) for 1 hour, stirring every 15 minutes.

Tell Your Story: Crumb Cake

from Sister Claudia Bushman

“The details of our past lives are precious.  Often, those details include food. Here’s one of mine. My grown children, on entering our front door need only the first whiff to say “Oh, good!  Crumb cake!” The recipe came from our stake president’s wife Ann Barton when I was a little girl in San Francisco. Our family members have served it often for more than seventy years. It is fast and easy as well as very moist and tasty.”

Crumb Cake

7/8 cup of oil
1 cup brown sugar
½ cup white sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon nutmeg
1 egg
1 cup milk soured by a tablespoon of vinegar
A handful of broken walnuts
1 teaspoon cinnamon

Mix together oil, brown sugar, white sugar, flour, and salt.  Take out a very generous 3 tablespoons for topping.  Add to the remainder of the batter the baking soda, nutmeg, egg, and soured milk.  Mix well and pour into a 13”  9” pan.  To the remaining crumbs, add the nuts and cinnamon.  Mix well and sprinkle crumbs on top of the batter.  Bake at 325 degrees for 45 minutes or so.  Sometimes I use whole-wheat flour, which is also very good.



Tell Your Story Recipe: Swedish Cream

from Suzi Olson

 “One of our family’s favorite desserts is Swedish Cream. I remember as a child loving Christmas dinner because my mom always made Swedish Cream. It was saved for special occasions and we children always went back for seconds because we knew when it was gone it would be a long time until we had it again.

Then when I was in junior high, my parents decided that each Christmas they would have an open house and invite all the people we loved to celebrate the holidays with us. My mom wanted her friends to enjoy a night off so she did all the cooking. I enjoyed helping her bake and loved my time spent beside her. The menu changed from year to year, but the Swedish Cream was always on the menu.  Every year she had to make more because it became a favorite for everyone who attended. My mom still makes it every year.  My children love it and now we make it for special occasions.” 

Swedish Cream

1 pint heavy whipping cream
1 pint sour cream
1 Tablespoon Knox unflavored gelatin
1 cup sugar

Instructions:

Combine whipping cream, gelatin and sugar in top of double boiler. Put over medium heat, stir occasionally. Heat until all is dissolved. Remove from heat and let cool. Add sour cream and pour into buttered mold. Chill until firm. Serve with thawed frozen berries (I prefer raspberries), can thicken with 2 tablespoons corn starch. Add a little lemon juice to enhance the flavor. Unmold, drizzle sauce over and garnish with a sprig of holly for a beautiful Christmas dessert.

Tell Your Story Recipe: Millie's Mint Brownies

From Allison Hansen

Just like Fern in "Charlotte's Web," my childhood summers revolved around the local fairwith its smelly barns and sketchy midway and funky fried food carts. And also like Fern, I brought my pig to show. And my goats. And my horses. And...my brownies.  

Because I loved to bake, my mother encouraged me to enter an original recipe in the youth Home Arts exhibit. Hoping for a creative advantage, I embellished a classic cakey chocolate brownie recipe with mint. 

On about the third day of sleeping over at the fair, between shifts watching and watering the animals, I snuck away to the exhibit buildings. Scanning row after row of floral arrangements and quilts, I found my brownies between heirloom recipe cookies and canned goodswith a blue ribbon!  

Last summer vacation, as our family created a to-do list, we added an ambitious "Enter the State Fair." Memories flooded as I coached my 7 year-old Millie through the old winning recipe, then days later weaved through the livestock auction and lemonade stands to the Home Arts exhibit hall. I stepped back and watched Millie hunt down her brownies, between cookies and canned goods, to victoriously find her own ribbon! I've decided to name these after her...

MILLIE'S MINT BROWNIES

(note:  these are a dense, cakey brownie, best served with a dollop of ice cream on top!)

             3c cake flour (or 2 2/3 c all-purpose flour with 1/3 c corn starch)
             1 1/2 teaspoons baking powder
             1 1/2 teaspoons salt
             1 1/2 c butter, softened
             3 c sugar
             6 eggs, room temperature (rec: large or extra large)
             1 tablespoon vanilla extract
             1/2 teaspoon mint extract
             9 ounces unsweetened chocolate, melted
1/2 to 1 bag mint chocolate chips, to taste (note: we prefer Hershey's, however, they are seasonal and difficult to find. Andes is a more readily available option)

Preheat oven to 350 degrees and butter a standard 12x18 inch jelly roll pan.
In a large bowl, whisk together flour, baking powder and salt.  Set aside for later.  

In another large bowl, cream butter and sugar into a dreamy fluff -- 3-4 minutes. Beat the eggs and combine with the creamed mixture. Add vanilla and mint extracts.  est part -- add the melted chocolate to the creamed mixture and mix until well incorporated. Add the dry ingredients and pour batter into prepared pan. Watch the edges; this recipe makes a little more batter than fits safely in the jelly roll pan. 

(Baker's note: this batter is so heavenly, I do allow one clean-spooned snitch from the staff.)  

Bake 25-30 minutes. When you test with a toothpick, aim for a few moist crumbs.

Tell Your Story Recipe: Banana Cake

from Maegan Orchard

“Banana cake has been our family's "go-to" birthday cake since my mother was a little girl. Every year, my mom and all three of her siblings had this as their cake of choice for their birthday parties. Initially, my grandma chose this cake from others because she believed it was somewhat healthy because of the bananas. She laughed as she told me that...Oh a mother's reasoning!

My mom has passed down this cake to her own family and my three siblings and I love it just as much. Every year, for as long as I can remember, this has been the highlight of my birthday party. Even my close friends have come to love and look forward to this cake. It is moist perfection and the buttercream frosting is the ultimate compliment to our family favorite cake. “

Banana Birthday Cake

2 1/3 cups flour
1 2/3 cups sugar
1 1/4 cups mashed ripe banana (about 3 medium bananas)
2/3 cup oil
2/3 cup buttermilk, divided
3 eggs
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
Buttercream Frosting:
1 cube (1/2 cup) butter
¼ cup milk
1-2 teaspoons vanilla
1 lb. powdered sugar (until desired consistency)

Instructions for cake:
Grease and flour two 9” layer pans. Sift together the flour, sugar, baking powder, baking soda and salt. Add oil, 1/3 cup buttermilk and mashed bananas. Beat for 2 minutes then add 3 eggs and another 1/3 cup buttermilk. Pour into prepared pans. Bake at 350 degrees for about 35 minutes, or until cake tests done. Cool.

Instructions for frosting:

Beat the butter with part of the powdered sugar. Add the milk and vanilla and the remaining powdered sugar until it is the consistency you like. We sometimes have to add more milk to thin it out. Turn the mixer to high and whip the frosting for 3 minutes.

Tell Your Story Recipe: Swig Sugar Cookies

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from Kacey Jenson

“A few summers ago I took a bunch of friends down to Lake Powell. Among them was my dear friend Jeff Sorenson and in his hands were the most delicious sugar cookies I've ever had. His mom, Sharee, made them. At the time, Swig was something only a few people had heard of and sugar cookies had not made their debut on the hottest trends list yet. However, sugar cookies have always been the #1 treat in my family's book, and I could not believe how delicious these particular cookies were! 

When we got home from that trip my mom called Sharee and asked if she would share her recipe with us. She was kind enough to do so, and we've never looked back. I don't know if Sharee realizes how far the Schneiders have taken that Swig sugar cookie recipe (which is, in our opinion, much better than the actual Swig cookies). 

It has become the staple treat I'm required to bring on trips to Bear Lake with my in-laws, and it is the treat my mom makes for most parties, housewarming gifts, and road trips. That cookie has never been turned down. It has 100% success rate. My family is forever indebted to Sharee Sorenson for introducing us to the best sugar cookies this world has ever seen!”

from Kacey Jenson

Swig Sugar Cookies 
1 cup butter (room temperature)
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon salt
5 1/2 cups flour

Frosting:
1/2 cup butter (room temperature)
3/4 cup sour cream
1 2-lb package powdered sugar (little less)
1/4 cup milk
red food coloring

Cookie Instructions:
Cream together butter, oil, sugar, water, and eggs. Combine dry ingredients and slowly add butter mixture. Mix until everything is combined. Your dough should be a little crumbly and not sticky at all. Roll a golf ball sized ball of dough and place it on your cookie sheet. Put 1/4 cup of sugar and a pinch of salt in a dish. Stick the bottom of a glass in it. (cookie press) Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip, it’s even better. Bake at 350 for 8 minutes (barely brown on the bottom, time may vary slightly). Move cookies to cooling rack. Once they are cool put them in the fridge. 

Frosting:
Cream together butter and sour cream. Slowly add sugar. When thick add a splash of milk. Alternate the process until desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute. Keep cookies in a sealed container until ready to serve. Frost right before serving (have frosting at room temperature). Best if served cold.


Tell Your Story Recipe: Grand "D's" Caramels

Heather Barth

As long as I can remember, making caramels has been a thing in my family.  I believe it started with my mother's mother and I recall them being wrapped in waxed paper with a twist on each end. She and my grandfather lived on Berkeley Street when I was in elementary school at Rosslyn Heights. What a treat it was to walk home from school and take a detour to her house before going home. As soon as I got there she splashed me with Jean Nate ("my goodness you smell like school"), gave me a big hug, and spoiled my dinner with a caramel she had made(or a peppermint taffy if the caramels were gone)!

After my grandmother passed away, my father started making the caramels...and boy did he take it to a new level! The freshest ingredients, the best candy thermometer money could buy, cut by hand meticulously with a ruler (now he uses a mold), packed carefully in paper candy cups, and refrigerated so the corners would stay perfectly square! For many years the most coveted Christmas gift in the Parleys 1st Ward was a box of OD Hall's caramels!  

I don't have my dad's envied patience or penchant for perfection, so I don't even try to make these caramels any more (although my sister Alicia Richardson does and hers are fantastic), but the memory of them is pure love!  And trust me they are delicious!

You perfectionists out there...give it a try!


Grand "D's" Caramels

4 cups sugar
Few grains salt
4 cups corn syrup
1 cup butter
2 pints whipping cream
2 tsp. vanilla


Boil sugar, salt and corn syrup to 240 degrees.  Add butter.  Put on lid and boil up the sides.  Remove lid.  Add whipping cream gradually, taking 20 minutes.  Cook until 236 degrees, firm ball.  Remove from heat.  Add vanilla.  Pour into buttered molds or a buttered jellyroll pan.  Sit room temperature until cooled.  Enjoy!

Tell Your Story Recipe: Salted Caramel Chocolate Chip Bars

Vicki Daines

My love of baking comes from my mother. After emigrating from Germany in 1948 at the age of 2, my mom grew up in very humble circumstances in Las Vegas. As an only child, there was never anything homemade or "made from scratch" at home. However, my mom had a strong, instinctual desire to cook and bake at a very young age. At age 13 she started babysitting for the Houston family, who were LDS and lived in her same trailer park. Whenever she would tend for them, she would cook and bake with the kids and they loved it! The parents, Ronnie and Alice, always told her to use whatever she wanted to make her tasty baking creations. This is where her love of baking began, as well as her introduction into the church, and at age 15, my mom was baptized by Ronnie. My mom is an amazing baker, the queen of bread making and everything is from scratch and finished with perfection. I am forever grateful to have a devout and courageous mother, who had righteous desires and the tenacity to develop her talents and wisdom, on her own, at such a young age.

Salted Caramel Chocolate Chip Bars

Ingredients:
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ teaspoon kosher salt
1 heaping teaspoon baking soda
2 ½ cups all-purpose flour
2 cups semisweet chocolate chips
10 ounces caramel squares, unwrapped
3 Tablespoons heavy cream
Kosher salt for sprinkling over caramel layer

Directions:
·        Beat butter with sugars until light and fluffy. Add eggs and vanilla and beat until well combined and fluffy. Add dry ingredients and beat until just incorporated. Add chocolate chips.

·        Melt caramels and add cream and mix well.

·        Press half the dough into a well-greased 9x13 pan. Pour melted caramel mixture over dough and sprinkle with kosher salt.

·        Drop remaining dough over caramel layer. Bake at 350 for 25 to 30 minutes until set. Sprinkle more salt over the finished bars if that’s your thing!


·        Cut bars when completely cooled. I firm them up in the refrigerator or freezer before I cut      them. Bars store well in freezer for up to one month. 

Sunday, March 12, 2017

Woman at the Well

*Class taught by Shawn Morgan

A few years ago, I taught quilt making through lifelong learning at the University of Utah. In 5 class sessions, we earned to design, plan, draft, cut, piece—and at the last meeting—quilt and bind. In the last class I passed out a standardized evaluation for my students. Inevitably and universally there was a suggestion for one more class. They wanted to meet one more time. Not that there was more to learn from me, but that they wanted to go home and try for themselves and then come back and share what they had learned for themselves from doing and practicing. They wanted to share their discoveries, successes, and struggles.

This is our last class in our series of women of the New Testament. Today we will discuss the woman at the well found only in John chapter 4. But I would like to offer a portion of this hour to be the last class. At the end of our discussion, lets open up the mic to some of you who would like one more class to tell us of your discoveries—share which women you identified with. How have you become a witness of the atonement, who are your Elizabeths, have you felt a pause before a miracle, paid attention to your abundance, felt and understood that you are “His,” found that good part, written or thought of a cherished sacred story. Write down your impressions as they come to you during this class so they are not forgotten. 

John chapter 4 vs 3-4

















He left Judea, and departed again into Galilee. And He must needs go through Samaria. 
A little background on the people and land of Samaria. Geographically, Samaria is located between Galilee to the North and Judea to the south. Galilee is the place of Capernaum, the mount of beatitudes along the Sea of Galilee. Judea is where Jerusalem, Bethlehem, and Emmaus are located. To the west is the Jordan river valley that connects the sea of Galilee on the north and the dead sea on the south. Judean travelers would almost always go around Samaria through the Jordan river valley to get to Galilee, adding a full day’s journey rather than risk any danger or confrontation on the better and more direct roads of Samaria. 
John ch 4 vs 5-7
                         
Kathleen Peterson "Woman at the Well"

Jesus and His disciples came to a city of Samaria, which is called Sychar. Jesus sent the disciples into town to get some food while he rested at the well. We read it was about the 6th hour which interpreted is noon. 

There cometh a woman of Samaria to draw water; Jesus saith unto her “Give me to drink” This was an unusual request because a religious Jew would never eat anything touched by someone ritually “unclean,” especially a Samaritan and a woman. The whole trip would have been repulsive to a devout Jew from Jerusalem: walking on a Samaritan road, going into a Samaritan town, eating Samaritan food, and drinking Samaritan water.

The Samaritans are a religious splinter group of the Jews. Forced into separation by conquering Assyrians and taken captive into Babylonia, their intermarrying and mixing of faiths and cultures made them an impure race and they were denied participation in the temple at Jerusalem. They then built their own temple on Mount Gerizim (which is right by Sychar where this story takes place). The Samaritan temple was later destroyed by Jewish rulers and at the meridian of time only remnants remained). It is akin to the white and black segregation in US history. 

The woman responds,”How is it that thou, being a Jew, asked drink of me which am a woman of Samaria? for the Jews have no dealings with the Samaritans. 

Please note: She calls him Jew.
And then the teaching, the gentle learning begins. 

Vs 10 Jesus answered and said unto her, If thou knewest the gift of God, and who it is that saith to thee, Give me to drink; thou wouldest have asked of him, and he would have given thee living water.
Vs 11 The woman saith unto him, Sir, thou hast nothing to draw with, and the well is deep: from whence then hast thou that living water? . . . Art thou greater than our father Jacob. . .
13 Jesus answered and said unto her, Whosoever drinketh of this water shall thirst again:
14 But whosoever drinketh of the water that I shall give him shall never thirst; but the water that I shall give him shall be in him a well of water springing up into everlasting life.
15 The woman saith unto him, Sir, give me this water, that I thirst not, neither come hither to draw.

Please note: She calls him Sir
And she is very interested in water that would ease her burden of coming to the well every day alone and avoiding the other women.


What is the gift of God He refers to?
What is living water? 

Vs 16  Jesus asks her to go and call her husband and they will talk about this together. Here he is really inviting her to make a self evaluation. Like the question to Adam hiding in the garden- “Adam, where art thou?” Not a question that HE doesn’t know the answer to but a question He offers to her to consider her shortcomings and see her need to repent, to strip her of her layer of pride, guilt, shame, her self-deprication, her disappointment.
Vs 17-19 The woman answered and said, I have no husband. Jesus said unto her, Thou hast well said, I have no husband:
18 For thou hast had five husbands; and he whom thou now hast is not thy husband: in that saidst thou truly.
19 The woman saith unto him, Sir, I perceive that thou art a prophet.
With her admission to his revealing statement, she now calls Him Prophet

This spoke so clearly to me. I recalled last week when Leslie had us take a moment and write one of our own sacred stories and as I began to write, I felt exposed, with my honesty on paper and it was then and only then that I felt a glimpse of my need for the grace the Savior offers through his atonement. I understood for a moment, how necessary repentance is. Without the acknowledgment of weakness and sin and incompleteness, there is a layer of pride and a barrier to receiving the workings of the atonement. Without repentance, the atonement is ineffective. He already knows who I really am, not that I am uninterested in housework and an exuberant outdoorsman that doesn’t matter to Him, but he truly knows my heart. Where it will lead me and how committed (or not!) to discipleship. . . 


















And now we know a bit more about the Woman at the Well. Ah!  She comes to Jacob’s Well, ½ mile away from where she lives.  Even though (as historians and archaeologists report) there are 2 wells very near Sychar.  And she comes at noon, the hottest part of the day instead of the cooler parts of the day like early morning or evening.  She has set herself apart from others, or she is outcast from them because of her past.  And though we don’t know the details of her circumstance, no doubt she carries pain, sorrow, regret, loneliness, and a battered self-esteem.  She seeks comfort at the well. 

What wells do we return to frequently to draw from that thing we think we need? What other wells do we avoid? 

She now considers this man. If he is a prophet who with what Talmage calls “superhuman powers of discernment,” he can answer the cultural and religious question that she has. She confronts Him with this question in the form of a statement. 

 20 Our fathers worshipped in this mountain; and ye say, that in Jerusalem is the place where men ought to worship.
 21 Jesus saith unto her, Woman, believe me, the hour cometh, when ye shall neither in this mountain, nor yet at Jerusalem, worship the Father.
 22 Ye worship ye know not what: we know what we worship: for salvation is of the Jews. 

Here we see the parallel between the Woman not seeing clearly the difference between the life-sustaining and precious physical resource of water and the well spring of living water that sustains one’s spirit and nourishes them to eternal life. She “knows not what. But He, a Jew knows and asks her to “Believe me”! for it is through Him, a Jew that Salvation comes to all of us.  

 23 But the hour cometh, and now is, when the true worshippers shall worship the Father in spirit and in truth: for the Father seeketh such to worship him.
 24 *God is a Spirit: and they that worship him must worship him in spirit and in truth.
  *Please note the JST “For unto such has God promised His Spirit.”

What is he referencing here?  
In the final verses of this amazing encounter with the Savior, The woman declares her testimony of the Messiah of her Samaritan tradition. That very Christ that her people have been waiting for. To which  Jesus declares himself to her  by saying “I that speak unto thee am he.”  Scholars of the New testament suggest that this statement may be translated to read “I Am speaketh unto thee.” The Savior declaring himself as the creator of heaven and Earth, without beginning or end, the great I AM. 

28 The woman then left her waterpot, and went her way into the city, and saith to the men,
 29 Come, see a man, which told me all things that ever I did: is not this the Christ?
 39 ¶And many of the Samaritans of that city believed on him for the saying of the woman, which testified, He told me all that ever I did.
 40 So when the Samaritans were come unto him, they besought him that he would tarry with them: and he abode there two days.
 41 And many more believed because of his own word;
 42 And said unto the woman, Now we believe, not because of thy saying: for we have heard him ourselves, and know that this is indeed the Christ, the Savior of the world.

She left her water pot—the very vessel that she had come to fill was now at the feet of the Savior. She had carried it with her full of sadness and self pity and despair and whatever else made her weary and when she learned and recognized the Savior and spent time with Him and knew him, she left that water pot of the world and ran to declare Him to those she had earlier avoided. 

What is in our water pots? What is heavy and burdensome? 

We have sat with this woman through her journey of discovery and witnessed her time-lapsed spiritual development.  She stood alone with the Savior and did not know him.  He offered her eternal life and salvation. He helped her to see what hindered the way of her receiving and understanding. He gently explained and through he aid of the Holy Ghost His identity and presence was revealed to her.












The Savior waited at the well for the woman as she performed her daily menial chore. She conversed with him and did not see who he was. We have sat with this woman through her journey of discovery and witnessed her time-lapsed spiritual development. She stood alone with the Savior and did not know him. He offered her eternal life and salvation. He helped her to see what hindered the way of her receiving and understanding. He gently explained and through he aid of the Holy Ghost His identity and presence was revealed to her.

The Savior waited at the well for the woman as she performed her daily menial chore.  She conversed with him and did not see who He was.

What keeps us from recognizing the Savior when He is right before us?  
Remember He is there beside us in our everyday living. 

And now I ask you this –
Was the woman who left the well the same woman who came? Why? What changes did you see? Are you different every time you take the sacrament? Attend the temple? Stand up from your prayer? Serve your family? What healing takes place? Where is the well that you go to find Jesus the Christ? What changes will you allow to be made in you? 
You matter to Him! WE are reminded of his love for each one of us when we read of his appearance to the Nephites:

“And it came to pass that the multitude went forth, and thrust their hands into his side, and did feel the prints of the nails in his hands and in his feet; and this they did do, going forth one by one until they had all gone forth” (3 Ne. 11:15; emphasis added).

We also read of the special blessing given to the precious children in chapter 17 verse 21: “And when he had said these words, he wept, and the multitude bare record of it, and he took their little children, one by one, and blessed them, and prayed unto the Father for them” (3 Ne. 17:21; emphasis added).

You, perhaps, have heard of this marvelous piece of art created 2 summers ago at our stake girls camp, camp Joy. This was painted by the Young Women and the leaders of our stake. Each sat down to paint a paint-by-number square. Each square was obviously different and unrecognizable on its own. 



























We are all women at the well.  Seeking, sometimes, we "know not what." Sometimes we must pass several wells to get to the "right" well! The steps of our spiritual development are unique and personal yet clearly universal. The Savior knows and loves us each of us. He will be by us in our daily chores, in our alone and almost abandoned moments. In our wilderness and in our homes. He wants us to know who He is and what His living water can provide for us. He wants so much for us to understand. 

He offers us His love, His understanding, His assistance to feel our burdens lightened that we may leave our heavy, worldly water pots at His feet and joyously declare Him. He wants us to see and reveal our sins that they nay be removed from us through His grand and powerful atonement and we may be sanctified and exalted.  

I know He is there at our wells. May we see Him more clearly each day, until we too, may call Him, Messiah!












2Ne 32:3-5   for behold, the words of Christ will tell you all things what ye should do.
 4 Wherefore, now after I have spoken these words, if ye cannot understand them it will be because ye ask not, neither do ye knock; wherefore, ye are not brought into the light, but must perish in the dark.
 5 For behold, again I say unto you that if ye will enter in by the way, and receive the Holy Ghost, it will show unto you all things what ye should do.
 6 Behold, this is the doctrine of Christ, 


D&C 50;24 24 That which is of God is light; and he that receiveth light, and continueth in God, receiveth more light; and that light groweth brighter and brighter until the perfect day.