FRESH START November 2024

N O V E M B E R 2 0 2 4 , I S S U E 6 

FRESH Start 

THE OFFICIAL NEWSLETTER OF THE PORT CHARLOTTE SDA CHURCH 

Welcome to our longest edition yet! 

This 53-page newsletter combines 

regular updates with special holiday 

features for Thanksgiving and 

Christmas. Inside, you'll find an 

inspiring message from Pastor Ben, a 

15-page focus on Global Mission Day, 

and 22 delicious holiday recipes 

shared by our church family. Enjoy!

Y O U N G P E O P L E A N D 

S P I R I T U A L W A R F A R E 

BY BEN SHURTLIFF 

SENIOR PASTOR 

Photo credits: Niquecoy Webb 

There are memorable 

moments in church— 

wonderful occasions like 

baptisms, altar calls, 

dedications, and weddings. 

However, after this past week, 

I believe none of us will soon 

forget how God heard and 

answered the collective 

church’s prayers on behalf of 

Alex. I am so grateful that, 

when the invitation was made 

to pray, no one ran for the 

door. It was beautiful to see 

believers surrounding Alex and 

laboring in prayer on his 

behalf! That was a truly special 

moment for our church family. 

From what I’ve heard from 

many since, it seems we all felt 

God’s power in an especially 

moving way that day. 

I’ve been reading, praying, and 

studying more about spiritual 

warfare than perhaps ever 

before in my ministry. Many, 

including myself, are eager to 

understand what God wants 

us to know about spiritual 

warfare and how to help 

families who are similarly 

affected. Even so, there are 

two key takeaways I have from 

this past Sabbath.

First, the church gathering to 

pray for God’s limitless power 

to deliver someone in need is 

far too uncommon. I believe 

God would have us turn to 

Him in prayer together more 

often—not only during our 

weekly prayer meetings but 

also in our church services. We 

have not, because we ask not. 

We don't fully know the power 

of God because we do not 

plead for His power. 

I’m sure many of you are 

starting your gift lists for this 

holiday season. Consider what 

Luke 11:13 (NIV) says: 

“If you then, though you are evil, 

know how to give good gifts to 

your children, how much more 

will your Father in heaven give 

the Holy Spirit to those who ask 

Him.” 

God promises us everything 

we need for life and godliness. 

We ought to exercise our 

privilege of asking in Jesus' 

name more often. I believe 

people's lives depend on it. 

This leads me to my second 

takeaway: Satan is working 

hard to rob our young people 

from our families, church 

family, heaven, and a saving 

relationship with Jesus. Are we 

working nearly as hard to keep 

them close? Why is it such an 

unheard-of thing to put aside 

the regularly scheduled program to come to the aid of a 

young person? I think we, as a church, need to take a long, 

hard look at whether we are doing everything we can to 

keep Satan from robbing us of our kids. 

I am proud of the church’s immediate response to gather 

around Alex and earnestly pray. I’m grateful that God 

continues to be a God of limitless power who hears our 

prayers. However, I am concerned that Alex is only one of 

dozens of young people locally who need that same kind of 

spiritual support. Will you help me come to their aid by 

developing faith-building ministries that keep them close to 

Jesus and to our church? 

“We don’t fully know 

the power of God 

because we do not 

plead for His power.”

Global Mission Day: 

A Celebration of Unity, 

Culture, and Service 

On October 5, our church 

experienced a truly remarkable 

and joyously high Sabbath as we 

celebrated Global Mission Day. 

This special event brought our 

congregation together in a 

powerful way, reflecting our 

shared commitment to mission 

work and the diverse cultures 

that make up the body of Christ. 

BY LAURA DANCEK 

The day kicked off with a 

meaningful Sabbath School at 

9:15 AM, where the voices of our 

church family resounded with 

Scripture readings in multiple 

languages, highlighting the global 

scope of our faith. Some of our 

Filipino children delighted us with 

special music, setting the tone for 

a celebration of international 

unity. The Sabbath School concluded 

with a panel discussion, 

Photo credits: Laura Dancek

where we studied the lesson 

together and discussed how we 

can further support global 

mission efforts. 

The worship service followed, 

and it was a powerful moment of 

recognition for the missionaries 

within our own congregation. 

These individuals have dedicated 

themselves to serving others in 

various parts of the world, and it 

was a privilege to honor them for 

their selfless commitment to 

spreading God’s love. 

As the clock neared 12:30 PM, 

the fellowship hall filled with the 

tantalizing aromas of an 

international potluck. Members 

of the congregation brought 

dishes from their native 

countries, creating a beautiful, 

diverse spread of food. The joy of 

sharing meals from different 

parts of the world was evident, 

with everyone eagerly enjoying 

the flavors of one another’s 

cultures. 


The day was visually vibrant, with 

many members wearing 

traditional clothing from their 

countries of origin. The highlight 

of the afternoon was the Parade 

of Nations at 4:00 PM. This 

beloved tradition saw members 

carrying flags from various 

countries down the aisles of the 

church. The Pathfinder honor 

guard led the parade, and as 

each flag was placed on stage, 

Diane and Brent Sedgwick called 

out the names of the countries, 

which were displayed on screens 

for all to see. The rich colors of 

the flags, along with the music 

provided by the Slavic church, 

filled the space with a powerful 

sense of celebration and unity. 

Photo credit: Laura Dancek 

Photo credits: Wave Williams

Photo credit: Wave Williams 

The program culminated with an 

emotionally charged moment as 

Pastor Art Grayman, who had 

envisioned this day of 

celebration, led the congregation 

in singing “Más Allá de Sol” ("Far 

Beyond the Sun"), with Andrea 

Williams. The heartfelt voices of 

the congregation rang out in 

unison, and many attendees 

were visibly moved by the beauty 

of the moment. Pastor Art’s 

dream for Global Mission Day 

had truly come to fruition, and it 

was a day that deeply blessed 

our church family. 

Global Mission Day 2024 was 

more than just a celebration of 

our faith—it was a reminder of 

the global nature of God’s 

mission and the many ways we 

are called to share His love with 

the world. We are grateful to 

Pastor Art and everyone who 

helped make this day possible, 

and we look forward to 

continuing our mission work 

together in the months and years 

to come. 

Photo credit: Laura Dancek


Photo credits: Laura Dancek 

Photo credits: Ted Stringer







Photo credit: Wave Williams 

Photo credit: Ted Stringer 




NOVEMBER 

IS A BUSY MONTH! 

NOV 2 

MINISTRY FAIR 

AFTER CHURCH 

NOV 15 

MIRACLE OF CHRISTMAS - 

SIGHT AND SOUND VIDEO 

6 - 8 PM 

NOV 16 

CREATION LIFE 

5 - 7 PM 

NOV 16 

GAME NIGHT 

7 - 10 PM 

NOV 

20-23 

IF MY PEOPLE PRAY 

6:30 PM/11 AM

DETAILS ABOUT THE 

UPCOMING 

EVENTS 

Friday, November 15 

Popcorn, chocolate and 

drinks will be provided. 

Bring your friends and 

neighbors. 

It will be a beautiful 

Christmas show. 

Sabbath, November 16 

Creation Life tips with 

health experts: 

DR. ARTURO RODRIGUEZ- 

MARTIN: Family Medicine 

DR. JUSTINO SILVESTRE: 

Oncology/Hemotology 

DR. DAVID MOLINA: 

Pathology 

Followed by special music 

with Daniel Candia.

DETAILS ABOUT THE 

UPCOMING 

EVENTS

OPPORTUNITIES 

TO GIVE 

or CLICK HERE 

Single Mom’s Ministry 

Our church partners with Kids’ Thrive, a local 

organization that offers support to children who 

have experienced trauma. Your donations of 

household items or personal care items will make a 

difference in the lives of local families. Please place 

your donations on the shelves in the church foyer.

Welcome to Our Family 

Audrey Reid was welcomed into the fellowship of the Port Charlotte SDA Church on 

August 31, 2024 by Profession of Faith. She moved to this area over 4 years ago and 

was searching for a place to worship. She found PCSDA Church online and decided to 

attend. She met Pastor Ben that first week and knew immediately that she had found 

her church home. 

As a self-described people person, Audrey enjoys helping others and has a passion for 

teaching. 

Member Count: 

704 

As of October 29, 2024

Thank You to Our Generous Contributors! 

A heartfelt thank you to everyone who shared their favorite 

holiday recipes for this special edition of our newsletter. Your 

contributions add so much warmth and joy to our community, 

and we are grateful for your generosity in making this holiday 

season even more delicious. 

Susan Brooks 

Don Byard 

Laura Dancek 

Angela Denis 

Gavin Forbes 

Donna Judy 

Delia Mercado 

Phillis Morauske 

Candace Peterson 

Lynn Price 

Diane Sedgwick 

Tria Shurtliff 

Sarah St. Cloud 

Louren Toboso

INGREDIENTS 

5 oz sorrel, about 3 cups 

(1 ½ lbs fresh sorrel, 

uncleaned 

12 cups water 

2 cinnamon sticks 

20-25 cloves 

ginger, optional 

2 cups sugar, or to taste 

INSTRUCTIONS 

1. Bring 12 cups of water, 

cloves and cinnamon to a 

rolling boil over medium 

high heat. 

2. Remove from heat and 

stir in dried sorrel and 

sugar. 

3. Cover and allow it to 

steep overnight on the 

stovetop, 12-18 hrs. 

4. Strain using a fine mesh 

strainer into a bowl or 

large mug (pitcher). Do 

not pour the last bit as 

they may be gritty 

sediments at the bottom. 

Discard petals. 

5. Stir to ensure that sugar 

has dissolved. 

6. Pour into bottles or 

containers (empty soda 

or juice bottles). 

7.Let it sit for a few hours. 

Caribbean Sorrel Drink 

12 servings 

8. Refrigerate until ready to drink. Enjoy 

over ice. 

9. Add additional water to dilute if it’s too 

strong for your preferences, however, 

remember it will dilute as the ice melts. 

NOTE 

This is a drink that Trinidadians 

make for any holiday. 

Contributed by Sarah St. Cloud

Hot Chocolate (Chocolat Chaud) 

INGREDIENTS 

INSTRUCTIONS 

2-3 pods star anise 

1 cinnamon stick 

1 cocoa ball (substitute with 3 

Tbsp. unsweetened cocoa powder) 

12 oz. can evaporated milk 

1 tsp. vanilla extract 

Pinch salt 

2 Tbsp. brown sugar, or to taste 

Contributed by Angela Denis 

1. In a large saucepan, bring the star anise 

and cinnamon to a boil in 3-4 cups of water 

over high heat. Use less water for thicker 

hot chocolate, more for thinner. 

2. Add cocoa ball and cover the pan. Allow to 

boil for about 15 min. on medium-low heat, 

until cocoa has completely broken down 

and mixed with water. Remove from heat. 

3. Pour mixture through a strainer, discard 

solids, and return liquid to the pan. 

4. Bring the liquid to a gentle simmer over 

low heat. Stir in milk, vanilla and salt. Add 

sugar to taste. Simmer for 15 min. 

5.Serve hot with buttered Haitian bread.

Cranberry Salad 

INGREDIENTS 

1 cup water 

1 cup fresh cranberries 

1 cup sugar 

1 box lemon Jello 

2 small can crushed pineapple 

1 cup chopped pecans 

DIRECTIONS 

1. Cook cranberries in water until 

tender. 

2.Remove from heat. 

3. Add sugar and Jello, pecans and 

pineapple. Mix well. 

4.Put in refrigerator to cool and set. 

NOTE 

These are two Cranberry Jell-O 

salads that are very different, but 

both good. 

Contributed by Don Byard

Cranberry Fruit Salad 

INSTRUCTIONS 

INGREDIENTS 

1 large box cherry gelatin 

1-1 ½ cups raw cranberries 

2-3 red apples, unpeeled 

1 cup sugar 

3 bananas (cut in quarter 

lengthwise, then sliced but wait 

to do this just prior to adding to 

salad) 

¾ cups nuts (walnuts or others) 

Contributed by Don Byard 

1. Prepare gelatin as directed on pkg; let set 

until thickened but not hard set! While gelatin 

is setting up, do the following: 

2. Grind cranberries (or cut up very fine with 

food chopper). 

3. Core the apples and chop, but not quite as 

finely as the cranberries. 

4. Add the sugar to cranberries and apples in a 

very large bowl mixing well. This can sit 

awhile, while gelatin is thickening. It gets a 

little watery but that is OK. 

5. Put gelatin in the bowl with the cranberries 

and apples and mix well. 

6. Fold in bananas and nuts trying to cover 

bananas so they do not darken. Pour into 

7.9 X 13 dish. Chill until firm. 

8.Serve with a dollop of whipped cream! Enjoy!

Cranberry Sauce 

INGREDIENTS 

2 Cups (8 ounces) 

Fresh or frozen 

cranberries 

INSTRUCTIONS 

1. Wash and drain cranberries. 

2. In a pot, combine all ingredients 

and bring to a boil. Reduce heat to 

medium and simmer for 15 minutes. 

3.Cool and serve. 

2/3 Cup Orange juice 

or water 

2/3 Cup Packed 

brown sugar 

1/4 Teaspoon Ground 

allspice (optional) 

Contributed by 

Candace Peterson 

To make low calorie Cranberry Sauce 

use 2/3 Cup of water and 2/3 Cup of 

Stevia extract in the Raw. Follow the 

same cooking directions as written 

above. 

NOTE 

This recipe is printed on the back 

of the Habelman Bros Company 

Fresh Organic Cranberries 

package. This recipe is requested 

each Thanksgiving by my family. 

What makes everyone coming 

back for more is I use orange juice 

instead of water. The orange juice 

gives the sauce a tangy flavor. I 

don’t include the ground allspice.

Yeast Biscuits 

INGREDIENTS 

INSTRUCTIONS 

3 cups sifted flour 

3 Tbsp. sugar 

½ tsp. salt 

1 pkg. dry yeast 

1 ½ cup warm water 

3 Tbsp. melted shortening 

melted butter for dipping 

1. Dissolve yeast in warm water. Let sit for 5 

min. 

2.Mix together dry ingredients. 

3.Add yeast mixture. 

4.Add shortening and mix. 

5.Roll out ¼ inch thick and cut into biscuits. 

6. Dip in melted butter and place on baking 

sheet. 

7.Let rise for 1 ½ hrs. 

8.Bake at 400° for about 15 min. 

Contributed by Diane Sedgwick

Butternut Squash Soup 

Serves 6-8 

INGREDIENTS 

2 ½ pounds butternut 

squash, peeled, seeded, and 

cut into 2-inch chunks 

(about 7 cups) 

2 Tbsp. unsalted butter 

1 leek, white and green part 

only, quartered lengthwise, 

sliced thin, and washed 

thoroughly (about 1 ½ cups) 

INSTRUCTIONS 

Salt and pepper 

4 cups vegetable broth 

1. Place squash in bowl, cover, and 

microwave until paring knife glides easily 

through flesh, 14 to 18 minutes, stirring 

halfway through. Carefully transfer 

squash to colander set in bowl (squash will 

be very hot) and drain for 5 minutes; reserve 

liquid. 

2. Melt butter in Dutch oven over mediumhigh 

heat. Add squash, leek, and 1 teaspoon 

salt; cook, stirring occasionally, until squash 

pieces begin to break down and brown fond 

forms in bottom of pot, 10 to 13 minutes. 

1-2 cups water 

2 springs fresh thyme 

1 bay leaf 

pinch cayenne pepper

Butternut Squash Soup - cont. 

INSTRUCTIONS 

CONTINUED 

3. Add 2 cups broth and scrape bottom of 

pot to loosen and dissolve fond. Add 

remaining 2 cups broth, reserved squash 

liquid, 1 cup water, thyme sprigs, 

bay leaf, and cayenne. Increase heat to high 

and bring to simmer. Reduce heat to 

medium and simmer until leeks are fully 

tender, 6 to 7 minutes. 

4. Remove and discard bay leaf and thyme 

sprigs. Working in batches, process soup in 

blender until smooth, 1 to 2 minutes. Return 

soup to clean pot and bring to simmer, 

thinning with up to 1 cup water to desired 

consistency. Season with salt and pepper to 

taste. 

Soup can be made up to 2 days in advance. 

Contributed by Laura Dancek

Poulet – de - Normandie 

INGREDIENTS 

DIRECTIONS 

1 pkg. [8 oz.] seasoned stuffing mix 

1 stick melted margarine 

1 cup water 

½ cup mayonnaise 

1 small can Fri Chik, cubed 

½ cup chopped onion 

¼ cup onion tops [optional]½ cup 

chopped celery 

¾ tsp. salt 

2 eggs 

1 ½ cups milk 

1 can cream of mushroom soup 

cheddar cheese for top 

1.Mix stuffing, butter & water. 

2. Put half of this mixture in buttered 

casserole dish. 

3. Mix mayonnaise, Fri Chik, onion, 

celery, and salt. Pour over bread 

mixture. 

4.Top with rest of bread mixture. 

5. Beat eggs and milk. Pour over all of 

it. [May be kept in refrigerator over 

night.] 

6.Pour soup over top. 

7.Bake at 325° for 40 minutes 

8. Add cheese, then bake 10 more 

minutes. 

NOTES 

This recipe has been a family favorite 

of ours for several years. 

Contributed by Don Byard

Elvin’s Chicken Loaf 

INGREDIENTS 

1 can diced soya chick 

1 can cream of mushroom 

soup 

½ cup evaporated milk 

2 eggs 

4 cups herb seasoned bread 

stuffing (2 - 6 oz. boxes) 

¼ cup Durkee onion rings 

2 Tbsp. oil 

INSTRUCTIONS 

¼ cup diced celery 

(optional) 

1. Combine soup with milk. 

2.Add chicken with liquid. 

3.Stir in eggs, bread crumbs, onion and oil. 

4.Grease loaf pan or baking dish. 

5. Pour mixture into dish and bake at 350° 

for 45 minutes. 

NOTES 

Contributed by Donna Judy 

Here’s one that is really easy and good. 

Many of you know the “Elvin” it is 

named after!

Christmas Breakfast 

Casserole 

INGREDIENTS 

1 (10 ounce) package frozen 

chopped spinach, thawed 

1 (9 ounce) box frozen artichoke 

hearts, thawed 

¾ cup chopped sun-dried 

tomatoes 

1 tablespoon extra-virgin olive 

INSTRUCTIONS 

1. Place spinach in a clean kitchen towel 

and squeeze firmly over the sink to 

remove as much liquid as possible. 

Combine the squeezed spinach and 

artichoke hearts in a medium bowl. 

2. Cook tomatoes, oil, garlic, crushed red 

pepper and lemon zest in a small skillet 

over low heat, stirring often, until 

fragrant and the garlic is golden brown, 3 

to 4 minutes. Stir into the spinach 

mixture. 

3.Preheat oven to 350 degrees F. 

oil 

2 cloves garlic, finely chopped 

½ teaspoon crushed red pepper 

1 teaspoon lemon zest 

2 cups low-fat milk 

6 large eggs 

1 cup crumbled feta cheese 

12 ounces rustic whole-wheat 

bread, torn into 1-inch pieces 

(about 8 cups)

Christmas Breakfast Casserole - cont. 

INSTRUCTIONS 

CONTINUED 

4. Whisk milk and eggs in a large bowl. Add 

the spinach mixture, feta and bread. Toss 

gently until the bread absorbs the milk 

mixture. Spoon the mixture into a 13-by-9- 

inch glass or ceramic baking dish. Let stand 

at room temperature for 20 minutes. 

5. Cover with foil and bake for 45 minutes. 

Remove foil and bake until the top is crispy 

and beginning to brown, about 15 minutes. 

Let stand for 10 minutes before serving. 

Note: 

If you can't find frozen artichoke hearts, you 

can use canned, though they are higher in 

sodium. Rinse and squeeze them dry before 

using. 


Vegan Filipino Peanut Stew, Kare-Kare 

INGREDIENTS 

½1-2 banana blossom bud, fresh (canned, 

which is ready to use, is an ok alternative) 

3 tablespoons oil 

4 garlic cloves, peeled, crushed, and 

minced 

1 yellow onion, peeled and chopped 

few pinches sea salt 

8 cups water 

2 eggplants, cut into one-inch slices 

2 cups vegetable broth or more to taste 

4½ tablespoons achuete or annatto 

powder, mixed and fully dissolved in 2 cups 

water 

1 cup peanuts, toasted and blended with ¾ 

cup water until smooth and creamy. 

(regular peanut butter is an okay 

alternative). 

½ cup white rice, toasted and ground to a 

powder (toasted rice flour is a good 

alternative), mixed in ¾ cup water (make 

sure there are no lumps in the mixture) 

1 small bunch long beans, cut to 2-inch 

slices, ends removed 

2 pieces dried snow fungus, soaked in 

warm water for 1-3 minutes, base 

removed, cut into big chunks (textured soy 

protein is an ok alternative) 

1 bundle baby bok choy, bottom stalk cut 

off, thoroughly washed 

2 tablespoons black bean sauce mixed in 2 

tablespoons nori seaweed flakes/powder 

(as condiment) (optional)

Vegan Filipino Peanut Stew, Kare-Kare - cont.. 

INSTRUCTIONS 

1. Peel outer layers of banana blossom 

until you reach the pale yellow, tender 

bud. Discard outer layers and yellow 

pistils. Have a large bowl of salt or lemon 

water nearby. Oil your knife and cutting 

board to prevent sap from sticking. Cut 

off stem and slice bud in half lengthwise. 

Cut in chunks and immediately 

submerge the banana blossom in 

salt/lemon water. Dismantle layers and 

soak for at least 15 minutes. Discard 

soaking water and do a final rinse. 

2. In a large pot, saute garlic with oil until 

fragrant. Follow with onions. Add few 

pinches of sea salt and saute until 

onions have turned soft and translucent. 

3. Add banana blossom, eggplant, water, 

vegetable broth, and achuete mixture. 

Mix and cover pot. Simmer until eggplant 

and banana blossom are tender. 

4. Add peanut butter. Simultaneously pour 

rice mixture while mixing pot with a 

ladle. Keep mixing until sauce gets 

smooth and creamy. Simmer for 10 

minutes. If sauce gets too thick, add 

more water one cup at a time until 

consistency is creamy. 

5. Adjust seasoning by adding more 

vegetable broth or peanut butter to 

taste. 

6. Add long beans, snow fungus, and baby 

bok choy. Put to a boil and turn off heat. 

7. Serve hot preferably with rice and black 

bean sauce on the side. 

Notes 

1. On toasting and grinding the rice: Toast 

rice on a pan over medium heat. Stir for 

about 15 minutes or until rice has turned 

fully light brown. Pulverize using a food 

processor or high-speed blender. 

Transfer to a container. 

2. On grinding the peanuts: follow the 

same steps for toasting the rice then 

blend the peanuts with water until 

smooth and creamy. You’ll need a strong 

food processor or a high-speed blender 

to reach a smooth texture. Alternatively, 

you can use store-bought peanut butter. 

Just make sure that the ingredients are 

mostly peanuts and if possible have no 

sugar. 

3. You can find snow fungus, achuete, 

banana blossom, and baby bok choy at 

most Asian grocery stores. 

Contributed by Louren Toboso

Special K Loaf 

INGREDIENTS 

2 envelopes Lipton Onion Soup Mix 

1 stick unsalted butter (½ cup) 

1 medium onion, chopped 

½ - ¾ cup chopped walnuts 

5 eggs, beaten 

24 ounces small curd cottage 

cheese 

4 cups Special K cereal (original) 

INSTRUCTIONS 

1. Stir together soup mix, butter and onion in a medium pan over medium 

heat, until onions are translucent. Allow to cool. 

2. Mix walnuts, eggs and cottage cheese together, then add onion mixture, 

mixing well. 

3.Add cereal all at once, mixing just until cereal is moistened. 

4. Bake in oil-sprayed 8x11 pan at 325° for 1 ¼ hours. May need to cover 

loaf for last 15-20 min to avoid excess browning. 

Excellent served with gravy, or sliced cold for sandwiches! 


Turkey Sliders 

INGREDIENTS 

Hawaiian Rolls 

Mayo 

Turkey 

Cheese 

Dijon mustard 

Melted butter 

Parsley flakes 

Salt 

Garlic powder 

DIRECTIONS 

1. Preheat oven to 350°. 

2. Line a 9x13-inch baking pan with aluminum foil 

and coat with cooking spray. 

3. Remove the entire package of rolls and keeping 

rolls connected, slice in half like a hamburger 

bun. 

4. Place bottom half of rolls in baking pan. Spread 

with mustard. 

5. Top with turkey, mayo, and cheese in tops. 

6. In a small bowl combine butter, garlic powder, 

salt and parsley flakes. Pour over sandwiches. 

7. Cover with foil and bake for 15 minutes. 

8. Remove foil and bake for an additional 10 

minutes. 

9. Remove from pan and cut into sandwiches; 

serve immediately. 

Contributed by Gavin Forbes

INGREDIENTS 

6 Sweet potatoes 

I can apple pie mix 

Cinnamon 

Butter 

Brown sugar 

Water 

INSTRUCTIONS 

1. Wash and cut sweet 

potatoes into pieces and 

boil till cooked. Drain 

and peel, cut into slices. 

2.Scatter in 11×9 dish. 

3. Take opened can of apple 

pie mix and spread 

evenly over potatoes. 

4. Heat 3/4 cup of water, 

sugar and 1/4 cup of 

butter. 

5. Sprinkle with cinnamon 

and heat for 20 mins 

before serving. 

Sweet Potatoes and Apples 

Contributed by Susan Brooks

Thumbprint Pumpkin Cookies 

INGREDIENTS 

INSTRUCTIONS 

2 ½ cup whole wheat flour 

2 tsp. ground cinnamon 

1 tsp. baking powder 

½ tsp. ground nutmeg 

½ tsp. salt 

1 tsp. baking soda 

1 cup pumpkin 

1 cup honey 

½ cup butter, melted 

2 tsp. vanilla extract 

FILLING: 

½ cup crushed walnuts (or 

pecans 

1 Tbsp. butter, softened 

1 tsp. honey 

1.Preheat oven to 350°. 

2. Line baking sheet with parchment 

paper. 

3. Mix flour, cinnamon, baking powder, 

nutmeg together in bowl. 

4. Whisk pumpkin, honey, melted 

butter and vanilla in separate bowl. 

Add to flour, mix until combined. 

5. Drop cookie dough onto baking 

sheets using two spoons or a cookie 

scoop. 

6. Use a floured finger to press a 

dimple into the center of each 

cookie. 

7. Mix nuts, butter and honey together 

for the filling. Evenly distribute 

among centers. 

8. Bake in preheated oven until edges 

are firm and start to brown, about 

15 minutes. 


Chai Sugar Cookies 

23 cookies 

INGREDIENTS 

For the cookies: 

2 cups plus 2 tablespoons flour 

2 tsp baking powder 

1 tsp cornstarch 

½ tsp fine salt 

2 tsp cinnamon 

2 tsp ground cardamom 

1 tsp ground ginger 

1/2 tsp allspice 

1/2 tsp ground cloves 

10 Tbsp unsalted butter, at 

room temperature 

1 cup sugar 

2 Tbsp honey 

1 large egg, at room temp 

1 large egg yolk, room temp 

For the glaze: 

1 ¼ cups powdered sugar, sifted 

2 Tbsp espresso or strong coffee

Chai Sugar Cookies - cont. 

INSTRUCTIONS 

FOR THE COOKIES 

INSTRUCTIONS FOR 

THE GLAZE 

1. Preheat the oven to 350°. Line two 

baking sheets with parchment 

paper. 

2. In a medium bowl, whisk together 

the flour, baking powder, 

cornstarch, salt, cinnamon, 

cardamom, allspice, ginger, and 

cloves. 

3. In the bowl of an electric mixer, beat 

the butter and sugar until light and 

fluffy, about 3 minutes. Beat in the 

egg, egg yolk, and honey. On low 

speed, gradually add in the flour 

mixture until just combined. 

4. Divide the dough into 1 ½ 

tablespoon-sized balls using a 

medium spring-loaded scoop and 

drop onto prepared baking sheets, 

spacing 2 inches apart. Gently 

flatten dough with the smooth side 

of a spatula. 

5. Bake for 12-14 minutes or until 

cookies are just set and slightly 

golden brown. Cool cookies on 

baking sheet for 2 minutes then 

transfer to cooling racks to cool 

completely. 

1. In a small bowl, use a small whisk 

or a fork to combine the powdered 

sugar and espresso until a thick but 

pourable glaze forms. Drizzle all 

over the cooled cookies. Allow the 

glaze to set completely before 

storing or transporting. 

2. Store the cookies in an airtight 

container at room temperature for 

up to 3 days. 

NOTES 

This is a cookie recipe I make every 

Christmas 

Contributed by Sarah St. Cloud

Peanut Butter Crackles 

makes 48 

INGREDIENTS 

INSTRUCTIONS 

1.Sift flour, baking soda, salt. 

2. Stir margarine to soften. Mix in peanut 

butter. Add sugars. Mix until creamy. 

3.Beat vanilla and egg into mixture. 

4. Form into 1" balls. Roll in sugar. Place on 

ungreased baking sheet. Bake 375° for 12 

min or until lightly brown. 

5.Press chocolate kiss on top of each cookie. 

1 ¾ cup flour 

1 tsp baking soda 

½ tsp salt 

½ cup margarine 

½ cup peanut butter 

½ cup sugar 

½ cup brown sugar 

1 egg 

1 tsp vanilla 

sugar 

chocolate candy kisses 

NOTES 

These are a couple of cookie recipes that I usually only make at Christmas. 

Contributed by Phillis Morauske

Peanut Butter Cups 

INGREDIENTS 

½ cup butter 

½ cup peanut butter 

½ cup brown sugar 

½ cup sugar 

1 egg 

1 tsp vanilla 

1 ¼ cup flour 

1 tsp salt 

¾ tsp baking soda 

mini peanut butter cup candy 

Contributed by Phillis Morauske 

1.Cream the butter, peanut butter 

and sugars. 

2. Beat in egg. 

3. Add vanilla, flour, salt and baking 

soda to mixture. 

4. Shape in 1" balls and place in 

ungreased mini tart pans. Bake at 

375° for 8-10 minutes. 

5. Remove from oven and put mini 

peanut butter cup in each. 

6. Let set in pan for 5 minutes 

before removing. 

Best if refrigerated for awhile to set 

candy.

Arroz Con Dulce, Puerto Rican Style 

INGREDIENTS 

INSTRUCTIONS 

2 Cups of White, Short or 

Medium Grain Rice 

1–2” Piece of Fresh Ginger 

3–4 Cinnamon Sticks 

Dash of Salt 

1 13.5oz Can of Cream of 

Coconut 

1 15oz Can of Coconut Milk 

1 Tsp Vanilla 

3/4 Cup of Raisins 

3 Tbsp of Butter 

Ground Cinnamon 

1. Soak rice in cold water for at least three 

hours. 

2.Once the rice is soaked, rinse, and set aside. 

3. Place four cups of water into a heavy 

saucepan and add spices. 

4. Bring water to a boil in high heat and then let 

it simmer for 10 minutes until the spices are 

fragrant. 

5. Remove spices. Keep the cinnamon sticks for 

garnish. 

6.Add the rice and cook on medium heat. 

7. Once the rice absorbs the water (around 10- 

15 minutes), stir in the coconut milk and 

cream of coconut and cover and cook in 

medium-low heat.

Arroz Con Dulce, Puerto Rican Style - cont. 

INSTRUCTIONS 

CONTINUED 

8. Let it cook until soft. It should take around 

20 minutes. Every 5-7 minutes, give it a stir 

to ensure that it doesn’t stick to the bottom 

of the pan. 

9. Fifteen minutes in, stir the raisins and the 

butter to finish. 

10. Once it’s done, remove it from the pan. I 

usually like to mold the arroz con dulce in a 

platter. You can use smaller plates or little 

containers to give away as gifts. 

11. Let it cool for an hour at room 

temperature. Add ground cinnamon and use 

the cinnamon sticks as a garnish. 

12. Place in the fridge. It’s best to make it 

overnight, although it’s so difficult to control 

myself! 

Contributed by Delia Mercado

Blender Lemon Pie 

INGREDIENTS 

4 large eggs 

½ cup salted, melted butter 

1 whole lemon 

1 ¼ cup cane sugar 

splash vanilla (optional) 

unbaked 9-inch pie crust 

powdered sugar and lemon 

slices for garnish 

INSTRUCTIONS 


2.Cut the lemon into sections so you can remove the seeds. 

3. Put everything into the blender (yes, the whole lemon, rind and 

everything!) and blend until very smooth. You may still have some 

very small flecks of lemon rind -- that’s great. 

4.Pour filling into the pie crust. 

5.Bake for 45 minutes or until set. 

6. Dust with powdered sugar and fancify the whole thing with a lil lemon 

slice or twist. 

7. Serve warm (it’ll be a little looser) or chilled (thicker, more dense, and 

my personal preference.) 


INGREDIENTS 

1 large egg 

1 cup canned pumpkin 

⅓ cup sugar 

1 tsp. pumpkin pie spice 

2 eggs 

⅔ cup corn syrup 

½ cup sugar 

3 Tbsp. melted butter 

½ tsp. vanilla extract 

1 cup pecan halves 

9 inch pastry shell 

Pumpkin Pecan Pie 

INSTRUCTIONS 


2. Stir together one egg, 

pumpkin, ⅓ cup sugar, 

and spice. 

3. Spread mixture over 

bottom of pie shell. 

4. Combine 2 eggs, corn 

syrup, ½ cup sugar, 

butter and vanilla. 

5.Stir in nuts. 

6. Spread over pumpkin 

mixture. 

7. Bake until filling is set, 

about 50 min. 

Contributed by Lynn Huff

Grandmother’s Famous 

Cranberry Bread 

INGREDIENTS 

2 cups sifted all-purpose flour 

1 cup sugar 

1 ½ teaspoons baking powder 

1 teaspoon salt 

½ teaspoon baking soda 

¼ cup butter or margarine 

1 egg, beaten 

1 teaspoon grated orange peel 

¾ cup orange juice 

3 cups fresh cranberries, chopped 

INSTRUCTIONS 

1.Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. 

2.Cut in butter until mixture is crumbly. 

3. Add egg, orange peel, and orange juice all at once; stir just until mixture 

is evenly moist. 

4.Fold in cranberries. 

5.Spoon into a greased 9 x 5 x 3-inch loaf pan. 

6. Bake at 350° for I hour and 10 minutes, or until a toothpick inserted in 

center comes out clean. 

7.Remove from pan; cool on a wire rack. 

NOTES 

Contributed by Tria Shurtliff 

This is a favorite recipe from a fun 

children’s Thanksgiving book called 

Cranberry Thanksgiving by Wende & 

Harry Devlin. We like to read the book 

and make grandmother’s famous 

cranberry bread each Thanksgiving.

N O V E M B E R 2 0 2 4 

I S S U E 7 

Port Charlotte 

Seventh-day Adventist 

Church 

941-629-1333 

2036 Loveland Blvd. 

Pt. Charlotte, FL 33952 

www.pcsda.net 

FRESH Start Team: 

Photographers: 

Laura Dancek 

Ted Stringer 

Niquecoy Webb 

Wave Williams 

Writers: 

Don Byard 

Laura Dancek 

Ben Shurtliff 

Coming in January in Our Next Issue: 

Ministry Fair 

Silent Servants 

October Kids’ J.A.M. 

and more!!! 

Editor: 

Laura Dancek 

Contact us at: 

pcsdacommunication@gmail.com

FRESH START November 2024

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