Building your Ark

(W. Don Ladd, October 1994 General Conference)
    “We all need to build a personal ark . . . And we shouldn’t wait until it starts raining, but prepare in advance. This has been the message of all the prophets in this dispensation . . . as well as the prophets of old.
    “Unfortunately we don’t always heed the clear warnings of our prophets. We coast complacently along until calamity strikes, and then we panic.
    “When it starts raining, it is too late to begin building the ark. However, we do need to listen to the Lord’s spokesmen. We need to calmly continue to move ahead and prepare for what will surely come. We need not panic or fear, for if we are prepared, spiritually and temporally, we and our families will survive any flood. Our arks will float on a sea of faith if our works have been steadily and surely preparing for the future.”



Hot Pocket Dough- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast

Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.

Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.




Caprese Eggs Benedict gluten free

Ingredients:
4 eggs
2 GF English muffins, split and toasted
4 tomato slices
4 slices fresh mozzarella
Pesto Hollandaise
Fresh basil leaves, garnish
Directions:

Poach eggs in boiling water, or cook in microwave until desired doneness.

To assemble, place 2 muffin halves (cut side up) on each plate. Top with mozzarella slice, poached egg, a tomato slice and the  hollandaise sauce.

 
Potato Pancakes  gluten free

Ingredients:
2 Tbsp GF flour mix
2 eggs
2 Tbsp sour cream
1 Tbsp butter or margarine
Salt and pepper to taste
4 potatoes, peeled & grated
3 slices bacon, cooked & crumbled
1/4 onion, sautéed

Suggested Toppings:
Cheddar cheese, grated
Sour cream
Directions:

Combine together first five ingredients in a blender.

Place shredded potatoes, bacon bits, and sauteed onion in a large bowl and mix together with the egg mixture.
In a medium-hot greased skillet, use about 1/4 cup to create each pancake. Cover with lid and cook until bottom is golden, then flip. Cook until potato is tender, about 5-8 minutes (add more oil as needed for frying).

If desired, sprinkle some cheddar cheese onto each pancake, and keep warm in the oven until ready to serve.
Top with a dollop of sour cream to serve.


Have a great week and try to stay cool out there!