Primary Chorister Idea

I just got released as Primary Chorister in our LDS ward.  I couldn't go without posting one of my favorite object lessons.  We were learning a song "My Eternal Family" and it talks about building a righteous family by doing our part.  On one side of my "Mega-building-Blox" I taped key phrases of the song.  On the opposite side I taped a puzzle of our family photo.  


When the children were done learning the phrases I turned it around to reveal MY eternal family!

Another memorable moment was making cinnamon rolls to feed the Primary children. I "bribed" each class in the older Primary...if they learned all of the 13 Articles of Faith I would make a baker's dozen of cinnamon rolls per class.  I ended up making 75+ rolls (3 batches, 24 rolls each)--plain cinnamon, cinnamon craisin, and orange.  Mmmm...mmmm...good!  Luckily they were in the sharing mood and we were able to feed the entire Primary.

I love my mom's heavenly recipe:

Basic Roll Dough

(Cinnamon Rolls)

Combine: 

1 1/4 cups water, warm

  1/4 cups dry milk

 (may substitute 3/4 canned milk and 

3/4 warm water for above mixture)

Add:  

1/4 cups sugar    

1/4 c margarine, softened 

1 teaspoon salt       

  2 eggs

Add 2 cups flour and 

Mix to form batter

Incorporate 1 1/2 tablespoons SAF dry yeast  

(if you must activate your yeast, add that mixture now)

Add remaining flour: 1 1/2  cups or more 

(depending on the size of eggs)

Stir until dough begins to follow the spoon or beater around.

Let rise twice, beating down each time.

Form into rolls and place on cookie sheet.

Let rise 30 minutes or until double in size.

Bake at 350 for 12 minutes or until golden brown.

Cinnamon rolls: Roll dough out to 1/2" thick. Spread on

1/4 c melted margarine and cover in brown sugar. Sprinkle with  cinnamon

and raisins. Roll up into a log and cut into desired width.

(Tip: use dental floss to cut rolls by slipping under log, crossing over top and pulling).

Bake at 350 for 12 minutes or until golden brown.

Frost while warm with a medium thick frosting: 

1/4 cup butter, 1 tsp vanilla, 2-3 cups powdered sugar,

canned milk for desired consistency (may substitute sour cream in a pinch).

Orange rolls: Roll dough out to 1/2 inch think, brush on mixture of 1/2 c

sugar, 1/2 c margarine and

2 grated orange rinds. Roll into a log and cut.

Bake at 400 for 12 minutes or until golden brown.

Glaze while warm with a thin frosting:  1/4 cup butter, 2+ cups powdered sugar,

orange juice for desired consistency (may substitute sour cream in a pinch).