Haven Baptist worship schedule
|Sunday School (All Ages)||9:45|
|Sunday Morning Worship Service (Jr. Church is available for Children 6th Grade and Below)||10:45|
|Sunday Evening Worship Service||6:30|
|Wednesday Evening Prayer & Bible Study (Awana or Kids Explosion is available for Children)||7:00|
|Men’s Morning Prayer Breakfast (Saturdays – Carriage Crossing in Yoder)
(First Saturdays – At The Church)
|Special Morning Monthly Outreach (4th Saturdays)||10:00|
|Ladies Morning Bible Study & Fellowship (2nd Tuesdays)||10:00|
|Ladies Evening Bible Study & Fellowship (2nd Tuesdays)||7:00|
Haven High & Middle, Yoder Charter, Partridge Grade, & Mt. Hope Elementary Enrollment Dates: August 1, 2014 8am – 12pm & August 4, 2014 12pm – 7pm.
Haven Grade Enrollment Dates: July 31, 2014 12pm – 7pm & August 1, 2014 8am – 12pm.
Delectable Dessert Indulgences
Treatology™ blends different flavors for delicious results
(Family Features) Dessert is an indulgence, and when you delight in the taste, texture and aroma of a decadent sweet treat, you savor every bite. It is easy to get lost in the flavor and fragrance of rich chocolate or creamy caramel.
But what happens when chocolate or caramel are paired with different flavors, like salty, sour or savory? Spurred by curiosity, the food scientists in the Wilton Test Kitchen dug deeper into unusual flavor pairings to enhance the taste experience.
While the terms “taste” and “flavor” are often used interchangeably, there is a difference between the two. The taste of a food is what the taste buds perceive, while the flavor of a food is the combination of these tastes, plus the aroma and the other sensations.
Treatology™ is the science of blending different flavors and tastes to create dishes that are an experience all on their own.
Look for more taste, flavor and inspiration at http://treatology.wilton.com.
There are five basic taste categories the taste buds perceive:
Sweetness is recognized by the presence of sugar. It is very predominant in desserts, but also creates great contrast with salty and sour.
Sourness can be added through a variety of acidic foods, such as vinegars and citrus fruits.
Salt enhances flavor, intensifies sweetness and suppresses bitterness.
Bitterness may be found in a variety of foods, including chocolate and coffee. When not in balance, bitter can be offensive, but in very small quantities it adds richness and depth.
Umami is described as a savory, often mouthwatering taste perceived when eating meat, fish, cheeses like parmesan and bleu and certain vegetables such as asparagus.
Coffee Toffee Heath Cupcakes
Makes about 24 cupcakes
- Coffee increases the bitterness of the chocolate for richer, deeper flavor
- Toffee adds rich buttery notes and caramelized sugar flavors
1 cup water
2 tablespoons instant coffee
1 package (16.2 ounces) Devil’s Food cake mix
1/3 cup vegetable oil
1/2 cup heavy whipping cream
2 tablespoons instant coffee
1 cup semi-sweet chocolate chips
1 package (8 ounces) English toffee bits
Preheat oven to 350°F. Line muffin pan with baking cups.
In a small bowl, combine water and instant coffee; stir to dissolve.
In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill baking cups 2/3 full with batter.
Bake 16 to 18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.
For ganache, combine cream and instant coffee in small saucepan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.
Place 1/2 cup ganache in disposable decorating bag. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in toffee bits.
Makes about 2 dozen tartlets
- Brie has creamy texture and is a soft-ripened cheese with mild flavor
- Honey adds sweetness and balances the cheese flavor
- Pear also adds sweetness
- Cardamom adds a slight bitter note
1 sheet (1/2 of a 17.3-ounce box), puff pastry, thawed
1 teaspoon ground cardamom
1/4 teaspoon salt
3 tablespoons honey, divided
1-1/2 cups diced, peeled firm ripe pear
1/2 4-ounce wheel, brie, cut into 1/4-inch pieces
Preheat oven to 400°F. Prepare a 24-cavity mini muffin pan with vegetable pan spray.
On a lightly floured surface, unfold puff pastry; roll out to about 12 inches x 8 inches. Cut into 24 squares, about 2 inches x 2 inches. Press each square into a prepared pan cavity.
In a small bowl, stir together cardamom, salt and 2 tablespoons of the honey. Add pears; toss to coat. Add 1 heaping teaspoon pear mixture to each pastry tartlet.
Bake 13 to 16 minutes or until puff pastry is golden brown and filling is bubbly. Immediately top with pieces of brie. Cool in pan 5 minutes. Remove to cooling grid. Drizzle remaining honey over tartlets and serve immediately.
Frozen Greek Yogurt Pops with Pistachios and Raspberries
Makes 8 pops
- Greek yogurt adds sour cultured notes and creamy texture
- Sourness is balanced by the sweet honey, which contributes floral notes
- Raspberries add fruity flavor, which is also slightly floral
1 cup plain Greek yogurt
2 tablespoons heavy whipping cream
1/4 cup, plus 4 teaspoons honey, divided
1 teaspoon Wilton Clear Imitation Vanilla Extract
1/4 cup raspberries
3 tablespoons chopped pistachios, divided
4 Wilton 8-inch Cookie Sticks, cut in half
In medium bowl, whisk together yogurt, cream, 1/4 cup honey and vanilla until smooth.
Place one whole raspberry in the bottom of each Wilton Round Brownie Pops Mold cavity. Cut the remaining raspberries into quarters.
To assemble pops, spoon 1-1/2 teaspoon yogurt mixture over raspberry in mold cavity; lightly tap mold against work surface to level. Sprinkle 1/2 teaspoon pistachios over yogurt and then 1/4 teaspoon honey over pistachios. Repeat, layering yogurt, pistachios and honey, as listed above, lightly tapping mold to level. Add a quartered piece of raspberry; top with remaining yogurt mixture and lightly tap to level. Insert sticks about 2/3 into pop; freeze at least 3 hours or overnight.
Sweet and Salty Caramel Cashew Brownies
Makes 15 brownies
- Caramel gets its flavor from browning sugar, butter and cream; it adds a rich, mouth-filling flavor
- Cashews add nutty, roasted flavor notes
- Salt reduces sweetness and increases the bitterness of the chocolate and butter in the caramel, creating a richer flavor
6 ounces semi-sweet chocolate (squares or chips)
12 tablespoons (1-1/2 sticks) butter
1 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon coarse sea salt
1-1/3 cups granulated sugar
1 teaspoon pure vanilla extract
2/3 cup cashews, chopped plus additional for garnish
15 soft caramel candies
Preheat oven to 350°F. Prepare 9-inch x 9-inch pan with parchment paper.
In a large saucepan, melt chocolate and butter over low heat, stirring to combine. Cool slightly.
In a small bowl, stir together flour, cocoa powder and salt. Add sugar, eggs and vanilla to chocolate mixture. Stir until well combined. Add flour mixture; stir until just incorporated. Stir in cashews. Pour into prepared pan.
Bake 24 to 28 minutes or until toothpick inserted into the center comes out nearly clean.
While brownies bake, unwrap caramel candies and roll each one out until it is 1/8 inch in thickness. Cut with medium sized Leaf Cut-Outs cutter.
Remove brownies from oven and immediately top with caramel cut outs, arranging in 3 rows of five. Position a cashew on each caramel. Return to oven for 1 minute. Remove from oven. Cool on cooling grid until just barely warm. Cut into 1-1/2-inch x 3-inch rectangles and serve warm or at room temperature.
2014 Haven Softball All-State Announcement
Haven Wildcat softball players Kylee Davis, Samantha Stallbaumer, Jacy Ummel and Shelby Davis have been named to the Class 3A All-State squad by the Kansas Softball Coaches Association for the 2014 season. Senior Kylee Davis received 2nd team honors as a pitcher based on her 10-2 record in the circle for the Wildcats with a 2.88 earned-run average and wins over 2A state runner-up Hillsboro, 3A 4th place Lyons and a 20-win Douglass team in the Regional Championship game. Kylee’s only losses were to state champions Pratt and Silver Lake. Davis ended her career at Haven with a 15-4 record and also received 1st team All-League honors from the CKL in 2014 after being an honorable mention selection the prior year. Junior Samantha Stallbaumer was selected to the 1st team as an outfielder after setting state records for stolen bases and runs scored in a single season. Additionally, Stallbaumer batted .667 and recorded 56 hits for the Wildcats in 2014 and was named to the CKL 1st team as an outfielder. Sophomores Jacy Ummel and Shelby Davis both received 2nd team All-State honors as infielders after each was named to the CKL 1st team previously. Ummel, a shortstop, hit for a .530 avg. while scoring 39 runs, stealing 18 bases and driving home 33 runners. 2nd baseman Shelby Davis hit .493, scored 40 times and stole 22 bases without being caught. Stallbaumer and Ummel are repeat honorees by the Kansas Softball Coaches Association, as both were recognized as All-State players in 2013, while sisters Kylee and Shelby Davis are first time recipients of All-State recognition. Congratulations to these wonderful representatives of Haven High School. Story by USD 312
Haven Babe Ruth Sr. Regional Baseball Tournament in Mount Hope Next Week
Haven vs. Hillsboro July 2nd @ 5:30 Bracket Available
Lutheran Women’s Missionary League
The Lutheran Women in Mission of St. Paul’s meet each month except June and August. Unless otherwise announced, meetings and activities begin at 7:30 PM. Special programs, including a “Day of Prayer Service” and a “Congregational Family Night,” are among their monthly programs.
A monthly Bible study is held on the first Wednesday afternoon of each month
The women support the Mission Project of the Kansas District and National LWML through their Mites Box offerings. The LWML motto “Serving the Lord with gladness” is carried out in a variety of ways including their Helping Hands Committee, collecting soap, Sewing or School Kits for Lutheran World Relief, and ingatherings for other organizations in the community.
An “Adopted Family” is also chosen and supported with monetary gifts and prayer.
The Lutheran Women in Mission also participate in Zone and District events.
For further information, contact Jane Swisher, President at firstname.lastname@example.org.
Jacob Newcomer fininshes 2nd and 3rd in State Track Meet
Boys 110 Meter Hurdles Class 3A
Name Year School Finals Wind
1 Webb, Trevor 12 SALINA-SACRED HEART 14.89 -0.1
2 Newcomer, Jacob 11 HAVEN 15.30 -0.1
3 Tucker, Heath 12 HOLCOMB 15.53 -0.1
4 Palen, Austin 12 SALINA-SACRED HEART 15.58 -0.1
Event 163 Boys 300 Meter Hurdles Class 3A
Name Year School Finals
1 Tucker, Heath 12 HOLCOMB 39.27
2 Thuro, Hunter 12 WELLSVILLE 39.83
3 Newcomer, Jacob 11 HAVEN 39.95
4 McGaughy, Andrae 11 WATHENA-RIVERSIDE 40.04
Haven HS 4 X 100 Team places 4th at State Meet
Event 123 Boys 4×100 Meter Relay Class 3A
1 PHILLIPSBURG 42.85
1) Lennemann, Stuart 11 2) Townsdin, Eric
3) Kohler, Hunter 12 4) Ellis, Charles Trey
2 CHENEY 43.50
1) Peters, Daniel 12 2) Patterson, Tyler
3) Hubener, Jonathan 10 4) Carr, Bretton
3 WICHITA-COLLEGIATE 43.62
1) Aldag, Levi 10 2) Simms, DaMare
3) Clark, Devin 12 4) Williams, Jacques
4 HAVEN 44.26
1) Emile-Wagler, Tony 12 2) Crotts, Tyler
3) Newcomer, Jacob 11 4) Fritzemeier, Austin
5 SALINA-SACRED HEART 44.61
1) Wetter, Clayton 12 2) Palen, Austin
3) Smith, Collin 11 4)
Work on Haven Water Tower
6th Annual Haven Pride EGGSTRAVAGANZA
Meet the Easter Bunny!
Saturday April 19th, 2014
Cost: $3 per person or $10 per household.
Time: 9:00 – 11:00 am
For more info call Erin Peterson at 620-465-2647
Door Prizes Will Be Awarded @ 10:40 am!
Before your kids hunt for eggs on the football field, bring them to the High School Commons for breakfast, crafts, and to take a picture with the Easter Bunny!!