Pumpkin

Last year when I went to visit Wendy's family she taught me how to make pumpkin pie, with a real pumpkin. So, as you can see above is my pie pumpkin. And then with a wave of my spatula abracadabra here's the pie (not a carriage)...
The pie turned out yummy. I made sure to scrape out the fibery stuff from the pumpkin so the filling would have a smooth texture. I'm taking a pie to work tomorrow because we pushed the guys in the retirement department to help get a certain amount of documents mailed out. They did it, so we felt they deserve a thank you treat.

Mexican Wedding Cookies

I have a friend at work that got married last weekend. Earlier in the summer when I found out she was engaged I offered to help with anything that she needed. About a little over a week before the wedding she asked me to help out by making some cookies. I was very happy to help. The cookies turned out really good (in my opinion). I tasted them before I took them over to her because I'm not going to take something that turned out bad. They were easy to make, although a little time consuming. So you need to plan ahead if you're going to make them.

Mexican Wedding Cookies

1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups flour
1 cup chopped almonds
1/2 cup confectioners' sugar

In medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours. Preheat oven to 325°. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

This recipe came from www.allrecipes.com. I was told to roll the cookies in the confectioners' sugar prior to baking as well as after. I baked them that way and the cookies did have a nice sugary coating. Yummy!!!

An die Freude

Oh friends, not these tones!
Let us raise our voices in more
pleasing and more joyful sounds!

On Saturday, September 13, Dad, Mom, Ariana and I went to the Utah Symphony to see and hear Beethoven's Concerto No. 4 and Symphony No. 9. I knew that Dad would enjoy the performance because I can remember him tinkering on the piano or humming the tune growing up. The live performance was amazing. It makes me want to go more often. However, it is pricey. I learned a few things, but the most interesting was about An die Freude, translated it means "Ode to Joy". The words to the music were written by Freidrich Schiller and then Beethoven wrote the music. I surely don't know much about classical music. The first thing I thought of when I realized this was how the music for the movie Singin' in the Rain was first composed and then the writers were told to make a movie with all the songs. It's kind of random, but that truly is what I though.

Anyhow, I'm glad that I went and I really do hope to go to more concerts of this type.

Coconut Oatmeal Squares

I made these yummy squares for a family gathering this weekend. The frosting in the original recipe calls for nuts, but since there were a few people that have nut allergies at our get-together, I substituted chocolate for the nuts. Here is the recipe if you are ever interested in giving it a try.

Coconut Oatmeal Squares

Bars
1/2 cup quick-oats
3/4 cup boiling water
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup butter, softened
1 egg
1/2 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup flaked coconut

Heat oven to 350°. In small bowl place oats; pour boiling water over oats. Let stand 10 minutes. Meanwhile, in large mixer bowl beat sugar, brown sugar and 1/4 cup butter at high speed, scraping bowl often, until will mixed (1 to 2 minutes). Add oat mixture, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, baking soda, salt, cinnamon and nutmeg. Continue beating, scraping bowl often, until well mixed (1 minute). By hand, gently stir in 1/2 cup coconut. Pour batter into greased and floured 13,9-inch baking pan. Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Meanwhile make frosting.

Frosting
1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup whipping cream
1/2 cup flaked coconut
1/2 cup chopped pecans (this is where I substituted the chocolate chips)

In 2-quart saucepan combine 1 cup brown sugar, 1/2 cup butter and whipping cream.. Cook over medium high heat until mixture comes to a full boil (10 to 12 minutes). Reduce heat to low; continue cooking, stirring occasionally, 10 minutes. Stir in 1/2 cup coconut and pecans; spread immediately on warm bars. Cool completely. Yield 15 servings.

I got this recipe from a Land O Lakes cook book from many years ago. I hope you will try it out and enjoy. It is surprisingly easy to make, but you really do have to let it cool completely. They are very moist.

Mini-Fest

The second weekend of September is Mini-Fest, put on by Halima to showcase Desert Gypsy, Gypsy Rhythm and Gypsy Melody for all the hard work they put in for the season. Also, groups that took summer classes from Halima, Kalista and Odessa perform their dances. This year we had a short program, but there was a lot of talent to be seen. One of Viktoria's troupes performed as well as one of Thia's. We were very glad for their participation.

The above picture is a group that performed an Aztec folklore dance. I didn't get a dance line-up, so I'm unable to give you the name of their group. However, I do know that Ariel with Gypsy Rhythm is a co-worker with one of the members. She helped coordinate them coming out to perform. I really enjoyed the high energy they brought.

These ladies are with the Black Star Dance Co, also known as Indie Kumari. We love having them come out to perform at Mini-Fest. They have a mesmerizing style of dance.

This year DG gave our directors a wall hanging. Here above are Halima and Kalista. We want to let them know we appreciate them and the hard work they do for DG.

....and now the season is over, but we can't stop dancing. We'll see each other soon in classes, workshops and at performances. I wish everyone well that is not returning to DG next year. I consider each and everyone of the ladies I've danced with the past three years as my friends - beautifully talented.