Monday, October 22, 2012

Leaning on the Everlasting Arms

Terry sent this video to the choir.  So funny, the whole congregation needs to see this.  Enjoy!

Wednesday, September 19, 2012

Estonia Night

Last Saturday we celebrated fellowship with Estonia Night.  Kaidi shared her homeland of Estonia through food, lecture and folk dances.  We had so much fun and had over 80 in attendance, the young and the not so young.

Estonian Honey Cake

Estonian Potato Salad on Black Bread

Estonian soup

Kaidi gave an interesting lecture.

And then we danced traditional Estonian dances!


Saturday, September 1, 2012

Lemon Cake

LEMON CAKE, Sue Ferguson, submitted by Vi Schick

When Rene or the Gutshalls bring in lemons to share, try this popular cake!

1 box yellow cake mix
3/4  cup vegetable oil
3/4  cup water
3 oz. package lemon jello
4 eggs

-Mix for 4 minutes.  Grease bottom of a 9x13" pan--cooking spray is okay.
-Bake for 35-45 minutes (longer than what it says on the box) at 350 degrees.
-Test the cake in about 35 minutes as it may be done.  This should be a little more done than the usual cake as when the liquid topping is added it may fall apart when you cut it.

When cake is done, poke holes in HOT cake.  Mix 2 cups of powdered sugar, 3 Tbls. butter and the juice of 2 large lemons, along with it's chopped zest.  Pour over cake and cool.  Dust with powdered sugar.

Friday, August 31, 2012

Chicken Monterey

Chicken Monterey,  Barbara Billings

6 chicken breasts split, boned and skinned  (12 pieces)
salt and pepper to taste
12 slices Monterey Jack cheese
3-4 cups herb stuffing mix (use dry)
2 cans cream of chicken soup
1/4 tsp garlic powder  (optional)
1/2 cup sweet butter, melted
1/2 cup dry white wine

Place breasts in a lightly oiled or buttered 9 x 13 baking dish.  Top each breast with a  substantial slice of cheese.  Combine soup with wine (Chablis is good)  and garlic powder.  Pour over chicken.  Salt lightly and pepper.  Sprinkle with stuffing mix.  Should be completely covered but not too thick.  Drizzle melted butter over stuffing.  Bake at 350 approximately for 50 minutes.

Barbara says, "I have been making this for years and you can't go wrong, everyone loves it."

Thursday, July 5, 2012

July 4th Pancake Breakfast 2012

We welcome you to Union Presbyterian Church's 
41st annual July 4th Pancake Breakfast!

On July 4th, we invited the community
to join us for a free pancake breakfast
from 8:30 to 11:00.

We served breakfast to over 255 people!

A breakfast with all the trimmins'!

Pancakes with butter and real maple syrup,
sausage, fresh fruit, juice and coffee.

Served up by our many wonderful volunteers...

Our *super secret* pancake recipe below!

All the food was donated by our generous community sponsors.

Please remember to thank and support our sponsors:

Safeway, First Street
Safeway, California Street
Safeway, Miramonte Avenue
Safeway, Cuesta Avenue
Whole Foods
Milk Pail Market
Trader Joe's Los Altos
Trader Joe's Mountain View

We were honored to see so many 
members of the community that were new to us.
We hope you'll come back and worship with us.

Boy Scout Troop #31,
who has been meeting at our church for over 50 years,
led the Color Guard, the Pledge of Allegiance
and the singing of our National Anthem.

Over $1300 was donated to Help One Child's support 
of foster children and their families in Santa Clara and San Mateo Counties.

Thank you to our breakfast leaders,
Mark, Sue and Ruthie and Pastor David Moore
for working so hard to make this such a fun event.

Our team led a large army of dedicated volunteers.
Thank you for all that you do.

Decorations: Cecelia, Sue F., Elia, Sue M., Rosemary, Pat H.

Shopping: Mark, Ruthie, Sue M., Pastor David

The Day-Before Crew:  Jeanie W., Tillie, Ruthie, Sue M., Bob M., Elia, Sue F., Barb B., Chris A., Carol H., Eddie C.

Kitchen Crew: Sue O., Mario, Carol H., Brian C., Fred, Richard J., Jennifer C., Dick, Donna G., Joanne M., Pastor Dave, Tyler, Emma, Debbie H., Sara C., Chris A., Vi, Andy C., Sue F., Eddie, Mark

Chief Greeters:  Elia and Bill

Door Prize Donation:  Elia and Bill

Advertising:  Sue M., Jodie, Cathy C., UPC's Youth Group

Donations Contact:  Ruthie, Mark, Dick, Sue

Eggs provided by:  Kaidi's and Jeannie's chickens :-)

Entertainment and Sing-Along:  The Burkes Family

Clean Up Crew:  Jennifer C., Sue M., Barb B., Mark, Pastor Dave, Sue F., Pat H., Dick, Eddie, Chris A., Vi and Bill

Please forgive if we've omitted anyone.

UPC Super Secret Pancake Recipe
 Light and Fluffy,
but not so Super-Secret anymore!

8 cups Krusteaz Pancake Mix
4 cups of water
3 eggs
2 cups of ginger ale

Whisk until thoroughly mixed but do not over-mix, some lumps are ok.  
Cook on griddle sprayed with Pam.

This will yield approximately 50 to 60 pancakes.  We decuple the recipe (we really do) to get about 500 plus pancakes!  

Then we make more :-)

The super secret part is to add the ginger ale at the very last and mix only one batch at a time.

Thursday, May 24, 2012

Buttery Sugar Cookies

Buttery Sugar Cookies, Kristen Rettig
Our family favorite!

1/2 cup butter
1/4 cup shortening
1 cup sugar (plus more sugar for sprinkling)
1 egg
1 tsp. vanilla
2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt

Beat first three ingredients until light and fluffy.  Beat in egg and vanilla.  Combine dry ingredients and mix in.  Form ball and cover in plastic wrap and chill for 1 hour or more.  Roll dough 1/8" thick and cut with cookie cutters.  Sprinkle with sugar.  Bake on greased cookie sheet at 375 for 10 minutes or until very lightly colored.   Makes 2 dozen.

Cowboy Cookies

COWBOY COOKIES, Kristen Rettig
Makes about 4 dozen.

Cream together:
1 16 oz. box brown sugar
2 cups granulated sugar
1 lb. (4 sticks) butter

Add in order:
4 eggs
2 teaspoon vanilla
2 cups oats
3 cups cornflakes
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 cups flour

Refrigerate for a few hours until firm enough to roll into 3 or 4 logs, then wrap in wax paper.  Refrigerate again until firm, slice into 1/4" slices.  Bake at 350 on greased cookie sheets for 10-14 minutes.  Let cool for one minute then transfer to wire rack to cool.  Uncooked logs can store easily in freezer.


Shortbread, Kristen Rettig

Little ones love to help pat it in the pan and poke it with a fork!

10 tablespoons softened butter, softened
1/3 cup granulated sugar
1/4 tsp. salt
1 1/2 cups all-purpose flour
1 tsp. vanilla extract

In a mixer bowl beat butter and sugar, salt and vanilla until fluffy.  Mix in flour.  Press into a buttered and floured 8" round cake tin or 8" sq. pan (I use a tart pan with removable bottom) and sprinkle with additional 2 tablespoons sugar.  Cut into wedges or squares and pierce with fork tines. Bake at 325 degrees for about 45 minutes or until lightly browned.  While it is still warm,  re-cut the wedges or squares along the scoured lines.  Cool for 10 minutes before removing from pan.

When I bring this to fellowship, it seems to be the first thing to go!

Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies, Terry Williams

14 oz can sweetened condensed milk
2 cups semisweet chocolate (morsels)
14 cup butter (margarine)
1 cup all-purpose flour
1/2 cup chopped pecans
1 tsp vanilla extract
50 halves (pecan, approximately - it depends on cookie size)

Preheat oven to 350°. Combine condensed milk, chocolate, and butter in a heavy saucepan. Cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat and stir in flour, chopped pecans, and vanilla. 

Drop by heaping teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie. Bake at 350° on a rack placed in the center of the oven. Bake for 7 minutes. (Do not overbake.) Cool for one minute on the cookie sheet, then immediately transfer cookies to wire racks to cool.

Chicken Rice Salad

Chicken Rice Salad, Terry Williams

1 box chicken flavor rice mix 
2 C cooked chicken (shredded or cut in small cubes)
1/2 C diced celery
1/2 C raisins
1/4 C minced red onion
1/3 C lightly toasted sliced almonds

1 C mayonnaise
2 T cider vinegar
1 T prepared horseradish

Plump the raisins: soak in boiling water for 5 minutes, then drain and cool before adding to salad. Mix salad ingredients except almonds. Combine dressing ingredients and blend well. Add to salad and garnish with toasted almonds.