Friday, October 26, 2012


I was just tired all of the time but I had quite a summer with a lot of visits from family. Most of the kids and their kids were here for a week or two each. Melanie was here for a couple of weeks and then went home and came back for a couple of more weeks. It was fun but I was so very tired. I made an appointment with the doctor and found that all seemed normal so he dug deeper. He said my sugar was high so he called for one more test, an A1C, and found that my sugar was really out of the norm. It is not so much so that I need meds but am managing it with diet and exercise. I know of no one on either side of the family who ever had diabetes--cancer, heart disease, yes, but diabetes, no. I think I must be weird. I do know that type 2 is mostly a life-style disease that comes from not taking good care of yourself, gaining a few pounds, eating too much sugar, etc. I have lots 25 pounds. I am at 135 and the doctor wants me at 125. LHT spent too much time in the sun when he was young so he has the fun of getting things burned off on a regular basis. I have a few spots that I have had to deal with. Yes, every doctor you see, specialist or not, charges a high enough fee to pay for the summer cabin and month long vacation to said cabin. Bob is just about 8-years older than I am. I think Maxine is even closer in age to me. They certainly do have some health issues. I just keep praying that they will keep on keeping on. I think getting old is difficult at best. I know that for a fact since I am old. I will be 72 in December. Shudder. Of course, that is better than the alternative, right? LHT is the energizer bunny! His hearing is his big problem. He just got new hearing aides yesterday and they seem to be doing the trick. Cyd said she is happy where she is. She said Laurel had asked if they didn't want to follow them south but she said they did not and were happy enough in the old hometown. I am just happy that Mike is doing so much better. His speech was much improved when we saw them last, during June.

Thursday, October 25, 2012

My Own Creation

Myrna's Very Own Jell-O 'N Pudding Cake
I made this cake up for a church award I was working on.
1 small package cherry Jello gelatin
1 large package Jello chocolate pudding mix, regular cook-style
1/2 cup cooking oil
4 egg whites
1 cup milk
1 3/4 cup plus 2 Tablespoons flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
Stir all dry ingredients together in a large mixing bowl. Add liquid ingredients and blend on low speed of electric mixer. Then beat on high speed for 2 minutes. Pour cake into lightly greased pans (2 8-inch layer pans or 1 9X13 pan). Bake at 375 degrees for 25 minutes for the layer pans and 30 minutes for the 9X13 sized pan. Other flavors of pudding and jello may be used. Vanilla and orange are good but chocolate cherry is the best.

Yummy for Your Tummy Spice Cake

Spice Cake
3/4 c. butter or shortening 
1 c. brown sugar 
1 egg 
1/2 c. raisins 
1/4 tsp. salt
1/4 tsp. cloves 
1/4 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. cinnamon
2 c. flour
1 tsp. baking soda
I c. sour milk
2 tsp. baking powder
Cream together butter, brown sugar and egg until light and fluffy. Stir in raisins salt and spices. Add half the flour. Blend in baking soda and milk. Stir in remaining flour and baking powder.
Pour batter into buttered 8 inch round layer pans or 7 x 12 inch baking dish. Bake in a moderate oven at 375 degrees for 25 minutes or until top springs back when touched. May be served plain or frosted; warm or cooled. Serves 8.

Coconut Topping Ingredients:
1/4 cup butter
2/3 cup brown sugar
1/2 cup shredded coconut (Ground or finely chopped almonds are also good)
1/2 cup chopped pecans (or other chopped nuts)
3 tablespoons light cream
Melt butter in sauce pan. 
Add brown sugar and stir over medium heat until sugar is mostly dissolved. 
Add coconut, pecans, and cream. 
Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

Chocolate Sour Cream Frosting

Chocolate Sour Cream Frosting
Yield: enough to frost tops and sides of two or three 8- or 9-inch cake layers
1 12 ounce package (2 cups) semisweet chocolate pieces
1/2 cup butter
1 8 ounce container dairy sour cream
4 1/2 cups sifted powdered sugar (about 1 pound)
In a large saucepan melt semisweet chocolate pieces and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer until smooth. This frosts tops and sides of two or three 8- or 9-inch cake layers. (Halve the recipe to frost the top of a 13x9x2-inch cake.) Cover and store frosted cake in the refrigerator.

Pumpkin Molasses Cake

Pumpkin Molasses Cake
2 1/2 cup flour
2 tsp grated orange zest (optional)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 cup butter
1 1/2 cups brown sugar
2 eggs
3/4 cup buttermilk or soured milk (add 1 tbsp vinegar to 3/4 cup milk)
1/2 cup canned pumpkin
1/4 cup molasses
Powdered sugar or vanilla frosting
Preheat over to 350 degrees. Grease and flour a 9X13 baking pan. Mix the four, zest, baking soda, salt, cinnamon and ginger in a bowl and set aside. Cream the butter and add the brown sugar and continue to cream until light. One at a time and the eggs, beating well after each addition. Add the buttermilk and the four mixture, alternately, a little at a time, to the butter mixture. Be sure to beat the mixture well after each addition. Pour into the prepared baking pan. Bake for about 35 minutes or until done. Cool. Either frost or sprinkle top with powdered sugar.

This makes a really BIG cake!

German Chocolate Cake
Ingredients for the cake:
4 ounces sweet dark chocolate (see Shopping Hint below)
1 cup (2 sticks) butter, at room temperature
1/4 cup warm milk
2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium egg whites
2 cups sugar
5 medium egg yolks, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
For the coconut frosting:
2 cup sugar
8 medium egg yolks
2 cups evaporated milk
2 cups (2 sticks) butter
2 teaspoon vanilla extract
20 ounces fresh or frozen and thawed grated coconut
3 cups finely ground pecans, walnuts, or almonds
1/2 cup warm milk
Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
Preheat the oven to 350ºF.
Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well.
With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. Do not beat the batter! With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes. This makes too much cake to bake in a 9-inch by 13-inch pan.
Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
To make the frosting, combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil (see Note below). Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. Cool.
To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
Note: You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches quite easily. Also, you must use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easily.

My Aunt's Buttermilk Spice Cake

My Aunt's Buttermilk Spice Cake
2 1/2 cups all-purpose flour
1 cup sugar
3/4 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/3 cups buttermilk
1/2 cup Crisco
3 large eggs
Preheat your oven to 350 degrees. Grease and flour a 9x13 pan or 2 8 in. round cake pans. Measure all ingredients into a large mixing bowl. Blend for 30 seconds on low speed. Scrape sides of bowl down. Blend on high speed for one minute, scraping bowl occasionally. Pour into prepared pans. Smack pans gently on counter to get rid of any air bubbles. Bake 9x13 for 45 minutes; 8 inch rounds for 30-40 minutes or until wooden toothpick or cake tester comes out clean. Frost cake with your favorite frosting.

Black Magic Chocolate Cake

Black Magic Chocolate Cake
My wonderful Aunt Renee used to use brewed coffee in place of the water in this cake. It made a great cake but I don't drink coffee and, after I found out what she was putting in it, I stopped eating hers. I think the water works. It does for me and then I don't have issues.) I still think she was a great cook and I still love her.
1 3/4 cup all purpose flour
2 cup sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c water
1 c buttermilk
1/2 c vegetable oil
1 tsp real vanilla extract
Chocolate Frosting
1/2 cup butter, melted
2 oz melted unsweetened chocolate, cooled
3 cups powdered sugar
3 Tbsp milk
2 tsp vanilla extract
Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Chocolate Mayo Cake

Chocolate Mayo Cake
This is was known as the Depression Chocolate Cake. I always loved it. You cannot tell that it has mayo in it. I made it from time to time when you kids were young. LHT (your Dad) really doesn't like dark chocolate cake. He would rather have a white cake with chocolate frosting. But, wow, I do (did).
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/3 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Lightly grease two 9 inch layer pans or one 13X9 pan. Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans. Bake at 350 degrees 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

German Chocolate Topping

German Chocolate Frosting
1 cup sugar
1 cup canned evaporated milk
3 eggs
4 tsp vanilla
1/4 pound butter (1 stick)
1 1/4 cup flaked coconut
1 cup nuts, chopped (pecans are best but walnuts are OK)
Cook first five ingredients together until the butter has melted and the mixture has become thick. Add coconut, nuts and vanilla. Remove from heat. Mix well and spread on cake.

Sister Dyer's Favorite Cake

Sister Dyer's Favorite White Cake (from the Relief Society Magazine)
2 1/2 cups flour
3 tsp baking powder 
1/4 tsp salt
1 1/2 cup sugar
2/3 cup butter 
2 well-beaten eggs
1 1/4 cup milk
1 tsp vanilla
In a large mixing bowl place butter and sugar and beat to mix. Add eggs, vanilla and milk and beat. Add dry ingredients sifted together.  Beat for three minutes. 
To use for a pudding mix cake:
1 pkg vanilla instant pudding
2 more eggs
2 Tbsp flour
Add the pudding mix with the dry ingredients and proceed as above.
Pour batter into two greased 9-inch cake tins, or one bundt pan or one 9X13 cake pan and bake at 375 degrees for 30 mins for the smaller tins and 45 mins for the larger tins. 
Frost as usual. 
Pecan: Use 1 pkg butter pean instant pudding mix. and 1/2 tsp maple flavoring. Also use 1 tsp cinnamon.
Chocolate: Add 3 Tbsp cocoa and subtract 2 Tbsp flour.

Best-Ever Chocolate Cake

Best-Ever Chocolate Cake
3/4 cup butter, softened
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of three 8-inch round baking pans or two 8x8x2-inch square or 9x1-1/2-inch round cake pans. Line bottom of pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Or grease one 13x9x2-inch baking pan. Set pan(s) aside. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan(s). Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch square pans and the 13x9x2-inch pan, 30 to 35 minutes for 8- or 9-inch round pans, or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 to 16 servings.

My Favorite Chocolate Cake

I FINALLY found my favorite chocolate cake recipe. Well, duh! I remembered that I used to use the cake recipe on the back of the cocoa can. I went online and there it was. I'm a happy camper. The frosting is the same one, as well.

Skill Level:Beginner
Prep Time:15 Minutes 
2 cups sugar1-3/4 cups all-purpose flour3/4 cup HERSHEY'S Cocoa1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling water "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. 
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. 
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Julie's Carrot Cake

Julie's Carrot Cake
Julie found the original recipe online but then she fiddled around with it until it became her own. I seriously love this cake.

1 1/2 cups sugar
1 cup cooking oil
3 eggs

Beat sugar, cooking oil and eggs in a large bowl on the low speed of an electric mixer for about 30 seconds or until well-blended.

2 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Add the dry ingredients to the sugar/oil/eggs mixture and beat on low speed of the mixer for one minute.

1 16-ounce package of frozen sliced carrots (3 cups)

Cook the carrots, according to package directions, until they are soft. Puree the carrots and add the cake dough mixture. Mix until blended.

1 cup chopped nuts (walnuts or pecans)

Stir in the nuts and pour batter into a prepared greased and lightly floured 13X9X2-inch pan. Bake at 350-degrees for about 45 minutes. If round cake pans are used, bake for 35 minutes.


3 sups powdered sugar
1/3 cup butter
1/2 cup maple syrup (Julie uses homemade with extract)

Beat together and frost cooled cake.

Lazy Daisy Oatmeal Cake

This is the cake I used to make quite often on Sundays.

Lazy Daisy Oatmeal Cake (My Favorite)
1 cup quick oatmeal
1/2 cup butter
1 1/4 cup boiling water
2 eggs, well beaten
1 cup sugar
1 cup brown sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp salt
1/4 tsp cloves
Frosting (coconut topping):
1/2 cup brown sugar
1/4 cup melted butter
3 Tbsp milk
3/4 cup shredded coconut
1/2 cup chopped nuts
(May add 2 Tbsp cocoa and drop allspice and cloves)
For cake: Combine oats, butter and boiling water. Set aside for 20 minutes. Beat together the eggs, sugars and vanilla. Sift dry ingredients and add, along with the oats, to the sugar mixture. Beat well. Pour into a greased 9X13 pan. Bake at 350 degrees for 30 mins, or until an inserted toothpick comes out clean. Cool for a few minutes. Then combine the frosting ingredients, spread on cake and place under the broiler for one min or until frosting begins to bubble. WATCH so that it does not burn.

Grandma Smith's One, Two, Three Four White Celebration Cake

Grandma Smith's One, Two, Three, Four White Celebration Cake
A favorite celebration recipe that has been in our family for many years is a delicious from-scratch white cake that's called One, Two, Three, Four Cake. The name comes from the first four ingredients--1 cup, 2 cups, 3 cups, and 4 eggs--easy and beautiful.
1 cup butter (2 sticks)
2 cups sugar
3 cups flour
4 eggs
3 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 tsp lemon extract
1 1/2 cups milk
Heat oven to 350 degrees. In a mixing bowl, cream the butter and sugar. Add eggs one at a time, mixing well between each egg. In another mixing bowl, sift together the dry ingredients. Add the dry ingredients to the butter/sugar mixture alternately with the milk. (One cup of flour mixture and mix in then add 1/2 cup of milk and beat. Do this each time, beating well between additions.) Add the flavorings. Beat on high speed of the electric mixer for 3 minutes. Pour into two greased and floured 9-inch round pans and bake for 35-minutes or until done. Remove from oven and let cool about 5 minutes before removing cakes from pans. (I also sometimes us one 13-inch by 9-inch pan and bake for 45 minutes.)
3 cups powdered sugar
1/2 cup butter (one stick)
1/2 tsp vanilla
1 Tablespoon milk
12-ounces flaked coconut, separated
Cream the butter and sugar together until well mixed. (I like to melt the butter slightly because it mixes in better. I put it in the microwave for about 25 seconds.) Add the flavorings and milk and mix until creamy. Frost the cake. (When I make the layer cake, I double the frosting recipe.) Sprinkle flaked or shredded coconut on top of the cake.

Tuesday, October 16, 2012

What a Difference a Day Makes

AnnMarie and family and Shawn and family were watching conference when their lives changed forever during one announcement. How exciting! Dane is the oldest of the three but will still not graduate until June. Kyle will also graduate then. Alyssa is eligible, this month, to go on a mission. Of course, Brigitta is now old enough but does not think that she wants to go. Alyssa will put in her papers right away and is thinking that she will get a call this spring. Kyle said he will likely be ready to leave in August. Then I will have five of you all serving missions at the same time. That should certainly be seen as a great blessing. I will consider it that--a great blessing for our entire family.

The strange thing is that at the temple on Friday, some of the workers were saying that we should all expect a big announcement during conference. I didn't believe them and said, "Oh, sure. Like that's going to happen." So guess who had egg on their face? That's right, I did.

We spent the last three days at Julie's. David came up, with family, and he, Jim and Grandpa went elk hunting. Bree, Julie the grandchildren and I all hung out together. The first day, Thursday, Bree and her three stayed here with me and we played with Megan, Matthew and Rachel because they were on fall break. Yesterday, we came back and went to church here. Eric came down after his church and we had dinner. Everyone then left.

Gramps had some really big pumpkins this year. We also had watermelons. I cannot believe how big they all grew. The corn didn't do quite so well but everything else grew big and produced a lot of crops. The apples are also really well this year. They are big and juicy. YUM!

David and Bree have quit smoking. That is great good news for me. They should be able to save a few dollars now because smoking is not only unhealthy, it is expensive. Now if they would just become spiritual. That will be some years coming and will need a miracle. David told me this weekend that his kids really didn't like going to church with Gramps and I. He didn't want us to force them into going. We will have to see what comes of that. Erin, Donovin and Caydin all went with us yesterday. They said they had a good time. Donovin was the one who said he didn't always want to go but he did sometimes. Part of it, I think, is that he doesn't have friends there but he is going to Scouts in his ward in St. George. That is good.

The big news here is that the church announced Friday afternoon that it is pulling back from its plan to build a new nine-story building on the Missionary Training Center campus in Provo. They did say that the church would need to do something to expand the facilities there but that they would now need to decide what they could do to expand the facility because it badly needed to be enlarged.

What do you think of the new curriculum for Young Men, Young Women and youth Sunday School classes? It sounds exciting to me. It was announced as a shift from stand-and-deliver gospel teaching to gospel-centered conversations between youth and leaders. Training for the new curriculum will be conducted by priesthood leaders, from General Authorities to stake presidents to stake and ward councils. The resources are available online and that makes it possible for parents can keep up on what their children are learning at church. Youth need to be prepared to teach and preach the gospel and, I think, this is an excellent way to do that.

Gramps and I are enjoying the news from our two missionary grandsons. We are proud of you and of the work that you are doing. I keep praying that some young missionaries, like you two, may have an influence on David and Bree so that they can enjoy the peace of the gospel in their lives. At this point, it would be easier to convert Bree than David.

I told Erin yesterday, when she commented that it was easier not to go to church, and wondered if she could still go to Heaven even if she did not go o church that, most likely she would go to Heaven. I am certain that we all receive our reward for living a good life. She said that going to church just made everyone feel guilty because everyone there mostly taught about repentance for sins. We talked about mistakes Vs sins. She really didn't get it. You can understand why. My stand is, that even you live the best life possible, do good things and serve others, why would you not want to have a close relationship with Heavenly Father and with your Savior? Why would you shut yourself off from all that love? Why would you want to stumble through life just doing your best without taking advantage of the times when you could be speaking with your Father in Heaven? I think that I did not really impress her with the idea that Heavenly Father is there for us. She is 12. She is not baptized. She can be influenced by the Holy Ghost but she cannot have the daily gift.

I love my Elders. I think of you and of the work that you prepared yourselves to do all of your lives. That makes me proud and happy. Carry on!

Lots of love, Grammy and Gramps

I learned a new word today!

Transpicuous - Definition and More from the Free Merriam-Webster ...

Oct 16, 2012

tran·spic·u·ous. adjective \tran(t)s-ˈpi-kyə-wəs\.Definition of TRANSPICUOUS. : clearly seen through or understood

Tuesday, October 9, 2012

Missing Paintings

Several extremely valuable paintings, once in the possession of Juab High School, are missing.
"Any one who has a knowledge of any of the paintings should write a brief description of them, so it can be established that, at one time, the school owned them," said Mike Morgan, Nephi City Police Chief.
Many letters have now been collected and Morgan has interviewed those who were in administrative positions at the school since the paintings were last remembered as hanging in the hallways of the high school.
When Leonard Trauntvein retired as principal of the high school, the paintings were in place.
Since then, Andy Cindrich, Rick Durban and Rick Robins have served in that position. No one remembers, said Morgan, the paintings being moved to the new high school.
It is unclear when the paintings disappeared, said Morgan.
Many educators remember the paintings hanging on the walls of the school but, since that time, the then high school has become the junior high, he said.
He said that there were yearbook photos taken which showed one or another of the paintings in the background. Those photos provide a sort of timeline. However, no photos were taken of just the paintings.
Morgan began his investigation of the missing paintings more than a year ago, he said.
Missing are: The Fallen Giant, painted by Floyd Breinholt was purchased by Clark "Sam" Newell. It was a painting of a large pine tree that had fallen in the forest.
Two paintings by Paul Salisbury: One was of two Indian horses, a colt and two women and a child and, the second was a red rock scene, both purchased by Newell.
Ghost of Creede, painted by Dean Fausett and purchased by Sam Newell. It was a painting of an old mining town in Creede, Colorado. The heirs of Fausett, several years ago, requested that they be allowed to purchase the painting for many thousands of dollars but, at that time, the board of education refused the request.
Two paintings by Max Blain of Ephraim, Utah. Both paintings were water colors. One was of a fall mountain scene with it's splendor of colors.
A J.T. Harwood painting which was hanging in the counselor's office at the old high school, which is now the Juab County building. It did come to the new high school which is now the junior high. Jim White, retired art teacher, identified the Utah artist.
A mountain scene by Rosco Grover (1952) is still sitting on the floor, in the conference room, at the high school.
A print, Vietnam Reflections, by Lee Teter, was a framed and matted print of the Vietnam Wall in Washington D.C. and showed some ghostly soldier figures, with their hands on the wall, touching the hand of a mourning person.
"That print has been recovered," said Morgan. "It was in the possession of a former teacher of the school. The print was returned in July 2010."
The print, while valued at $400 without the frame, was the least valuable of the missing art work. It could be replaced but none of the paintings, since they were all originals, can be replaced.
There were also paintings donated to the school by Jim White, while he was art teacher at the school.
"We think we have located all of those," said Morgan.
Shirleen Newell, wife of Clark "Sam" Newell, remembered when her husband, acting as Juab High School Principal, purchased the paintings by Brienholt and Salisbury.
"I wrote a letter to Dr. Kirk Wright (then superintendent) telling of the purchase of those paintings," said S. Newell.
In addition to their monetary value, she said, they had a great sentimental value. Her husband thought it important to expose the youth of the community to great art produced by Utah artists.
With the exception of the print by Teter, all of the work was done by Utah-originated artists who became renowned over the years. After death, paintings by well-known artists increase in value.
"I remember when the Fausett painting was purchased," said Leonard Trauntvein, former principal. "My wife, Myrna, and I traveled to Price, Carbon County, and picked it up after being given that assignment by Sam Newell."
The two Max Blain paintings were selected by teachers Jim White and Leonard Trauntvein from paintings at Blain's Ephraim studio.
"After they were framed, I traveled to Ephraim and picked them up," he said.
The Vietnam wall print was purchased for the school by Leonard Trauntvein when he was at a conference in New Orleans.
Connie Lofgren, secretary at the school for many years, said she was saddened by the missing paintings which should have remained in the possession of the school district as a legacy for the community.
"Some school districts keep track of valuable paintings on their inventory lists but that was not done," said Lofgren.
There may be other paintings missing which have not been identified.
"I am not done with the investigation," said Morgan. "It is continuing but I am at the stage where I can release the basic information about the paintings, what we are doing to recover them and how our investigation is proceeding."
The school storage areas and classrooms have been searched. In addition, said Morgan, he has visited the homes and offices of those who were previously employed in administrative positions.
He has reviewed the letters educators and former educators have submitted.
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