Click the heading to view the quilts in this post.
More quilts have been added to the Quilt Auction Blog. The Quilt Auction is coming up on June 23 at 10:00 am. Click Here to go directly to the Quilt Auction Blog to view all of the quilts that have been posted at this time. More quilts will be added, so keep checking back to view the artistry!
Our high ropes course, Higher than the Mountains, is 10 years old and we have had hundreds of climbers over the years. To stay within regulations, updates are needed to some of our equipment. Help us by sponsoring an item with a monetary donation. See the items on the list below. Thanks for your support!
We are clearing our shelves at the Trading Post to make room for our new summer items. All items are on sale from April 1 to June 1. Find clothing and other Camp Metigoshe gear at 10% to 25% off! Get ready for camp by online shopping on our website at http://store.metigosheministries.com. You can also stop by the Christian Center to browse as well.
Mark your calendars for special events at the Lakeside Christian Center on Sunday, April 29. Stina Fagertun, Trine Strand and Joan Paddock will be presenting two Norwegian concerts as well as a Norwegian craft activity for children. We will also be serving an authentic Norwegian meal between concerts. The children’s concert and story telling event (adults invited as well) begins at 3:00, with the craft project beginning at 4:00. The delicious Norwegian meal will be served at 5:00 pm, with the evening performance for both children and adults at 6:00 pm. Please RSVP by April 22 by calling 701-263-4788 or email email@example.com. A free will offering will be collected, with the proceeds divided between the performers and Ensure the Adventure building project.
Want to try a new, delicious cookie recipe? Bethany’s Cranberry Orange Cookies is the one to try. This recipe is a favorite with our retreat guests and staff. The cookie jar does not stay full for long! The recipe can be found on our blog. Click Here to go directly to the recipe. Happy Baking!
These delicious cookies make a wonderful addition to any holiday dessert spread, both with their beautiful color and their sweet-tart flavor.
Cranberry Orange Cookies
1 cup unsalted butter, softened
½ cup white sugar
1 cup brown sugar
Zest of 1 orange
2 tbsp fresh orange juice
2 ½ cups flour
½ tsp baking soda
½ tsp salt
2 cups fresh cranberries*, chopped (I do this in the food processor)
Cream together butter, sugars, and orange zest until smooth. Beat in the egg, followed by the orange juice, scraping the bowl well between additions. Mix in flour, baking soda, and salt just until the flour disappears, then stir in chopped cranberries until the dough is all the same shade of pink. Chill for 1 hour.
Preheat oven to 375⁰. Drop dough by tablespoonfuls on a cookie sheet lined with parchment and bake for 10-12 minutes, until the edges are golden.
*Be sure to use fresh cranberries for this recipe, not craisins. Fresh cranberries usually show up in the produce section in October and last through December, but freeze well if you want to make this recipe all year long.
Quilts for our upcoming Quilt Auction are on our blog to view. Make sure you check back often, or subscribe to our blog, to keep up on all the beautiful quilts being donated. Remember the Quilt Auction–June 23, 2018 at 10 a.m. Click Here to go directly to the Quilt Auction Blog.
Instead of Amazon Chocolate Cake, this recipe should be called AMAZING Chocolate Cake! Moist and delicious…you won’t want to pass this one up. Click Here to view the recipe.
This has become my go-to chocolate cake in recent years. It’s simple, chocolatey, and happens to be vegan (although you wouldn’t guess it) if you’re looking for a new treat for the dairy- or egg-free people in your life.
Amazon Chocolate Cake
1 ½ cup flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 cup sugar
½ tsp salt
5 tbsp neutral oil (vegetable or canola)
1 cup cold water (you can substitute some or all of this with cold strong coffee)
1 ½ tsp vanilla
1 tbsp cider or white vinegar
Preheat the oven to 350°F.
Whisk together the flour, cocoa, baking soda, sugar, and salt in a large bowl. In another bowl, whisk together the water, oil, vanilla, and vinegar.
Whisk together the wet and dry mixtures until smooth. Pour into a greased 9 inch round cake pan and tap the edge of the pan on the counter a few times to pop any air bubbles in the batter. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
Cool before removing from the pan. Serve with a dusting of powdered sugar, a scoop of ice cream, or frost with your favorite frosting.
The beautiful quilts are beginning to arrive for our annual Quilt Auction which will be held on June 23 at 10:00 am. Quilts submitted to the office before June 1 will be pictured on our blog, so stay tuned to view all of the amazing quilts. Make sure you save the date for the Quilt Auction. We appreciate all of your support!
You will not want to miss this delicious recipe. These biscuits can be ordered at restaurants, but this version is even better! Click Here to go to the Cheddar Bay Biscuits Recipe.
These biscuits are better than the restaurant version, and you don’t even need to leave your house for them!
Cheddar Bay Biscuits
2 cups flour
1 tbsp sugar
1 tbsp baking powder
2 tsp garlic powder
½ tsp kosher salt
¼ tsp paprika
1 cup buttermilk, room temp
½ cup unsalted butter, melted
1 ½ cups shredded sharp cheddar cheese
2-4 chopped green onions (optional)
2 tbsp butter (for brushing on top)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients. In a large glass measuring cup, whisk together buttermilk and butter. Pour over dry ingredients and stir together just until moistened. Fold in the cheese and green onions.
Scoop the dough into equal-sized portions onto the baking sheet (you can use anything from a cookie scoop to a ¼ cup measuring cup, depending on the size of biscuits that you want). Bake for 10-12 minutes, until golden brown. As soon as the biscuits come out of the oven, brush them with the remaining butter.
Here is a recipe that you can use for a large crowd or to make for yourself and have leftovers. Roasted Pork Shoulder makes a great evening meal or can also be used for sandwiches…versatile and delicious. Click Here to go to the recipe so you can try it out for yourself.
Roasted Pork Shoulder
Slow and steady is the way to go when cooking hard-working cuts of meat like pork shoulder. When buying pork for slow cooking, go for a pork shoulder (also sold as a pork butt or Boston butt) with a layer of fat on one side, which will keep the meat moist and flavorful over hours of cooking.
1 pork shoulder, 6-8 pounds
3 Tbsp. white sugar
3 Tbsp. kosher salt
1 Tbsp. ground black pepper
The day before you want to cook the pork, stir together sugar, salt, and pepper and rub over the entire surface of the pork shoulder. Place the shoulder, uncovered and on a baking pan with a 2 inch rim, back in the fridge overnight. Don’t skip this step—it helps the meat stay moister and more flavorful.
The next day, bake the pork in a 250°F oven for 6-8 hours. Check the meat every hour or so to make sure that the outside doesn’t go past deep golden brown to burnt. If it begins to get too dark, loosely cover the meat with foil for the rest of the roasting time. For the last several hours, check the meat occasionally with a paring knife. When the knife goes through the meat without much resistance, the pork shoulder is done.
Remove from the oven, cover with foil if not already covered, and let the meat rest for 20 minutes (this helps the meat stay juicier once you cut into it). Slice, shred, or pull the pork, making sure to include some of the crispy caramelized surface.
This pork freezes and reheats nicely, so it works well to prepare it several days before you need it and then reheat it with some of its juices. I like to serve it as pork roast, mixed with sauce for barbecue pork sandwiches, or with a green chili sauce for pork burritos.
Logan will be concluding his time with us in February, and we wish him the best as he starts a new adventure in South Dakota.
Katie will start part time the week of January 28. She is finishing her schooling at UND and will graduate in May. She looks forward to serving camp in new ways. Katie was a long time camper and served on summer staff for four years. WELCOME KATIE!!
Head on over to the Metigoshe Recipes blog post to get the delicious Lemon Bar recipe. It is a favorite at the Christian Center and one you will want to include in your library of recipes. Click Here to go directly to the post.
2 cups sifted flour
½ cup powdered sugar
1 cup butter, softened
½ tsp salt
4 large eggs, beaten
2 cups sugar
1/3 cup lemon juice
¼ cup flour
½ tsp baking powder
½ tsp lemon extract
Preheat oven to 350°F. Grease a 9×13 pan. Mix together the flour, powdered sugar, salt, and butter with your hands until you can squeeze it into clumps. Press into the pan and bake for 20-25 minutes or until lightly browned. Let cool a bit.
Beat together the eggs, sugar, lemon juice, and lemon extract until well combined. Whisk in the flour and baking powder, making sure there are no clumps. Pour over the crust and bake at 350°F for 18-20 minutes, or until the center doesn’t wiggle when you move the pan. Cool completely before cutting into squares and dusting with powdered sugar.
All trading post items are 25% off now until December 29! Whether you are attending our Nights of Christmas events (December 27-29) or shopping online, you can receive the sale price on any of our items. Happy Shopping!
A new a delicious recipe is now on the Metigoshe Blog. Chicken Enchilada Bake is a favorite with our campers and retreaters. It is the perfect recipe to make when you have all ages to cook for. Click Here to go directly to the recipe. Happy Cooking!
Chicken Enchilada Bake (serves 6-8)
Adapted from a recipe on Food52.com
1 lb. chicken breast, cooked and shredded
1 yellow onion, cut into 8 wedges
6 cloves garlic
1 28 oz. can whole peeled tomatoes
1 chipotle pepper in adobo
14 corn tortillas
8 oz. grated mozzarella cheese
Sauce: Place onion and garlic on a sheet pan and place under the broiler until well-charred, about 3-4 minutes. Alternately, preheat a cast iron on high and put the wedges of onion cut-side down until they develop charred spots. Flip to the other cut side for char to develop. Do the same with the cloves of garlic. Make sure to run an exhaust fan during either of these processes to avoid setting off the smoke detector!
Preheat oven to 425 degrees. Mix together onion, garlic, tomatoes, chipotle pepper, and 1/2 cup water in a pot on the stove and simmer until the onions soften about 10 minutes. Remove from heat and puree with a handheld blender or food processor until smooth.
Assembly: In a glass 9×13 pan, spread a thin layer of sauce on the bottom. Place a layer of tortillas on the sauce, cutting them as needed to fit your pan. Spread another layer of sauce on the tortillas, followed by chicken, cheese, and any add-ins. Repeat this layering several times until you have just enough sauce left to cover a top layer. Top with tortillas, sauce and cheese and bake for 20-25minutes, until the cheese browns and the middle is hot. Serve with sour cream and cilantro.
Check out Bethany’s new cookie recipe, Pumpkin Chocolate Chip Cookies, which is now on the Metigoshe Recipes Blog. This is the perfect cookie for the autumn season and a definite way to join the “pumpkin spice” craze! Click Here to go to the recipe.
Pumpkin Chocolate Chip Cookies
Adapted from Food52.com
1 cup sugar
½ cup vegetable oil
1 cup canned pumpkin puree (not pumpkin pie filling)
1 tsp vanilla
1 large egg
2 cups flour
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
½ tsp ginger
½ tsp kosher salt
2 tsp baking powder
1 tsp baking soda
½ cup each white and semisweet chocolate chips
In a large bowl, whisk together the sugar, oil, pumpkin, vanilla, and egg until well-combined. Add in the dry ingredients and stir just until combined, then mix in the chocolate chips. Cover and chill for at least an hour so that the flavors can meld.
Preheat oven to 350ᵒ. Scoop out tablespoons of dough onto a lined or greased cookie sheet, and bake for 11-12 minutes, until the cookies are set and just barely browning on the outside. Cool cookies on a rack and enjoy!
Our Executive Director Jon Halvorson and his wife, Laura, are leading a group in Germany through September 19. Follow their adventures and view pictures through the Metigoshe Blog. Click Here to go directly to the Metigohse in Germany blog page.
Now that fall is here, we will begin sharing delicious recipes Bethany whips up in the retreat kitchen. Recipes will once again be shared every other week. Double Chocolate Banana Muffins are guaranteed to tickle your taste buds…especially if you are a chocolate lover. Click Here to go directly to the recipe page.
Double chocolate, double yum! These muffins are a great way to use up any stray bananas that may be languishing in the fruit bowl. For a fun variation, you can switch out the chocolate chips for peanut butter chips!
Double Chocolate Banana Muffins
From Smitten Kitchen
3 very ripe bananas
½ cup butter, melted
¾ cup brown sugar
1 large egg
1 tsp vanilla
1 cup flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp table salt
1 cup chocolate chips
Heat oven to 375⁰F. Line a muffin pan with baking cups (usually for about 15 muffins).
Mash bananas in the bottom of a large bowl. Stir in the melted butter, then add the brown sugar, egg, and vanilla. Sift flour, cocoa, baking soda, and salt into the wet ingredients. (Don’t skip this step—it’s important to get all of the lumps out of the cocoa powder). Mix together just until there are no dry streaks, then stir in chocolate chips.
Fill cups about ¾ full, and bake for 15-20 minutes, or until a toothpick comes out clean.
Deb Hoffarth is a member of First Lutheran in Minot, and currently serves on Metigoshe’s Board of Trustees. Her children are also longtime campers at Camp Metigoshe. We are thankful that Deb invited her aunt, Janice Schmidt to join our trip. Janice lives in Petersburg ND and is deeply involved in her church and community, including as a church organist.
Deb and Janice reflect upon our time in Lutherstadt Eisleben.
Lutherstadt Eisleben represents the beginning and the end of Martin Luther’s life. God ordained for Luther to be born in Eisleben on November 10, 1483 to Margarite and Hans Luther and brought him home to die on February 18, 1546. Martin Luther was baptized on November 11, 1483 at the St. Peter and St. Paul Church in the presence of his father and godfather.
We started our day at the St. Peter and St. Paul Church Sunday service. Although we did not know the language, the familiarity of the Lutheran litany made us feel at home.
We saw the homes where Luther was born and died. The art and period restoration painted the picture of Luther’s time in his hometown. In the Market Square, his statue proudly stands, holding the Bible, with the base depicting his life’s accomplishments – defeat of the devil, translation of the Bible, music, and his debate with Eck.
We ended the day at St. Andrew’s Church where Luther preached 4 times, the last time was 3 days prior to his death. Luther died knowing he was saved by Christ through grace and that is the greatest treasure we all have.
Although new to Metigoshe treks, Judy Schroeder’s connection to our ministry runs deep as a cousin of long-time retreater and current year-round staff member Deb Syvertson. She is retired, and has traveled to 33 countries and 26 U.S. states. Judy was born in North Dakota, and worked for many years for Indiana U as VP of communications for the Alumni Association and editor-in-chief for their alumni magazine.
Judy reflects on our time in Leipzig on Sept 9.
Leipzig, the largest city in Saxony, is ten times the size of Wittenberg. It has significant associations with Luther. At the site of what is now the New Town Hall, he engaged in three weeks of theological debate with Johann Eck in July 1519. In 1545 he rededicated the newly Protestant university church of St. Paul, a church demolished in 1968 by the ardently atheistic East German regime. But Leipzig is more famous for the panoply of composers (Bach, Mendelssohn, Schumann, Wagner) and authors (Goethe, Schiller, Lessing) who made it their home. More recently Leipzig was the site of the 1989 Peaceful Revolution, which led to the fall of the Berlin wall and the reunification of Germany. Our busy day combines all these elements.
We begin our tour at the Neo-Gothic St. Thomas Church. Bach was cantor here from 1723 until 1750, and his remains lie under the chancel. In the afternoon we attend organ vespers. Imagine hearing Bach’s music played in the church where it was first performed nearly 300 years ago! The young woman pastor speaks to the importance of free speech in ordering our society but admonishes the congregation to temper our discourse by adhering always to the Great Commandment.
We also visit the St. Nicholas Church, one of three other Leipzig churches whose musical life Bach oversaw. St. Nicholas Church has contemporary relevance as well. The Monday prayers for peace which began in the early 1980s at four Leipzig churches gave rise to growing demands for justice and respect, for freedom for those who think differently. The wife of the pastor of the Reformed Church tells our group of that experience. When artists approached her husband in 1988, asking the church to host an auction of their works to raise funds to hire lawyers for dissidents imprisoned in Berlin, he agreed. Members of the secret police told him, “If you don’t cancel the event, the police will come.” The pastor answered simply, “Then let them come.” The police didn’t come. The pastor’s wife recalls, “Although the secret service took down the names of everyone at the auction, somehow we lost our fear.” Peace prayer gatherings attracted those who wanted to leave the country. On Sept. 4, 1989, during the Leipzig Fair, when Western journalists were in the city, some people leaving St. Nicholas Church unfurled bed sheets on which they had written slogans supporting freedom and openness. The journalists departed; the peace demonstrators didn’t. Instead their numbers doubled each Monday. On Oct. 2 the 2,000 people leaving the church, together with about 8,000 supporters outside the church, were met by armed police. The demonstrators simply sat, in peaceful protest. By the following Monday tension had risen to a fever pitch. The state beefed up its police presence. But instead of the 20,000 protesters they expected, the police were met by 70,000 people carrying candles, not stones. As the pastor’s wife recalls, “Fear changed sides.” The courage of those who protested in Leipzig encouraged others in the former East Germany, resulting in free and open elections the following March.
Our group celebrates freedom of a different sort with dinner at Auerbach’s Cellar. Auerbach, a contemporary and ally of Luther, was immortalized when the wine cellar he founded became, in Goethe’s Faust, the destination to which Mephistopheles takes the disillusioned scholar. We are not disillusioned by our delicious Saxon meal, complete with Roulade (beef roll), red cabbage, and Knödel (dumplings). As we board our bus back to Wittenberg, we rejoice that Leipzig, which became downright shabby as part of East Germany, has been restored to its historic splendor.
Over the next week, a few participants on our Metigoshe in Germany – Reformation 500 trip will be sharing their thoughts as we travel to various sites associated with Martin and Katie Luther, Philip Melanchthon, Johannes Bugenhagen and the other reformers of what would come to be known as our Lutheran tradition. Along the way, we will also visit places and examine events closer to our own time. We hope that you will enjoy our reflections – and gain some insight into the life and times of 500 years ago…and our faith life today!
See the newest update on what is happening at Metigoshe Ministries. It truly is an Adventure Anchored in Christ! Click Here to go to the newsletter.
Our second email newsletter is now available to read. Click Here to go to the newsletter now. Find out all the details on the quilt auction, work day and more.
All of the quilts that have been submitted for the upcoming Quilt Auction are now on the Metigoshe Blog. View all of the beautiful quilts and see what sizes and types of material were used. . If you would like to view the quilts in person, the quilts will be available for viewing from June 13-23. Remember to mark June 24 on your calendar so you can attend the Quilt Auction. It is a fun event and one you will not want to miss.
Need a quick and easy cookie recipe that is not only delicious but gluten and dairy free? You are in luck! Bethany has many requests for this cookie recipe at the Christian Center. Enjoy! Click Here to go to the blog.
Although these cookies are gluten and dairy free, you won’t miss a thing! A slight alteration on the 3-ingredient peanut butter cookies floating across the internet gives this recipe the perfect texture to satisfy any craving.
From the Ovenly cookbook
1 ¾ cup (335 grams) light brown sugar
2 large eggs
½ tsp vanilla extract
1 ¾ cups (450 grams) smooth peanut butter
Coarse sea salt for finishing
Preheat the oven to 350⁰F and line a cookie sheet with parchment paper.
In a bowl, whisk together the brown sugar and eggs until smooth. Stir in the vanilla, and then the peanut butter, until there are no streaks of peanut butter left. Scoop the dough into tablespoon-sized balls and place on the cookie sheet, sprinkling lightly with coarse salt. Bake cookies for 13-15 minutes, until the cookies start to become golden at the edges. Let the cookies cool on the cookie sheet so they don’t fall apart when trying to move them.
You will NOT want to miss this recipe! As Bethany stated in her blog post, the staff at the Christian Center LOVES these cookies. One of our many favorites, the cookie jar needs to be refilled often when these are in the house! Click Here to view the recipe and try them out for yourself. You will not be disappointed.
A favorite among the office staff, these marbled black and white cookies will satisfy that mid-afternoon chocolate craving (although we won’t judge if you find yourself sneaking one in the morning or as a midnight snack!)
Chocolate Crackle Cookies
Adapted from Martha Stewart’s Cookies
2 ¼ cups flour
¾ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, at room temperature
2 cups white sugar
2 large eggs
2 tsp vanilla extract
1 cup powdered sugar, for rolling
Whisk together flour, cocoa, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, and mix until well-combined. Stir in flour mixture, stopping just when there are no dry streaks of flour left. Cover with plastic wrap and chill for at least an hour, until the dough is firmed up.
Preheat oven to 350⁰F. Scoop tablespoon-sized balls of dough into a dish of powdered sugar and roll around to cover completely. Place dough on a parchment-lined cookie sheet 3 inches apart (they spread quite a bit). Bake for 10-12 minutes, until set. Cool on the pan for a few minutes, then move to a cooling rack.