Family History

Russell M. Nelson said that family history work can "elevate the spirit of [our] ward, strengthen the spiritual roots of new converts, and bless the lives of all members."

Our latest Relief Society meeting focused on Family History work. Brother Rogers, our stake family history consultant, took us on a tour of the family history center and showed us how to access our genealogies online in a couple simple steps:

1. Visit http://new.familysearch.org, create a username and password [if you have an LDS.org account, then use that]
2. Click on See Me & My Ancestors

On that website, you're able to add family information, see temple work that's been done for your ancestors and prepare names for the temple.

Marinda Misra gave a wonderful presentation on how to introduce a child to family history work. (You can find a fun printable guide when you click on the link)

Whitey Thompson gave us these Easy steps to indexing!

And we had WONDERFUL family desserts! Find the recipes below: 

Custard Pie (Grandma Benton's recipe)- Cheri Weaver's recipe

3 eggs
1/2 cup sugar
1/3 teaspoon salt
1/4 teaspoon nutmeg
2 cups scalded milk
1 teaspoon vanilla

Beat eggs until light and fluffy. Then beat in rest of ingredients. Pour into pastry lined pie pan. Bake at 450 degrees for 15 minutes. Lower the heat to 350 degrees and continue cooking for an additional 20 to 25 minutes. Watch carefully and check to see if done by inserting knife in center of pie. If it comes out clean, the pie is done. Serve warm.

Fudgey Pudding Cake (serves 4-6)- Sarah Evan's recipe

1. Preheat oven to 350 degrees and grease a 6-cup casserole dish (something like an 8-inch round and 4-inch deep would work).  
2. Sift or mix thoroughly: 1 cup whole wheat pastry flour, 2 tsp baking soda, 1 tsp salt, 2/3 cups sugar, 2 Tbsp cocoa
3. Combine in separate bowl: 1/2 cup milk, 1 tsp vanilla extract, 2 Tbsp melted butter. Add to dry ingredients, beat until smooth and spread into casserole dish.
4. Mix 1 cup brown sugar, 2 Tbsp cocoa. Sprinkle onto batter
5. Pour 1-1/2 cups boiling water over entire cake. DO NOT MIX
6. Bake at 350 degrees for 45 minutes, uncovered

Serve warm or at room temperature with whipped cream, whipped topping or ice cream.