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Wednesday, Januar y 14, 2009 Orono Weekly Times - 9 Church Directory Newcastle United Church 84 Mill St. S. · 905-987-4515 newcastleunitedchurch@bellnet.ca THE CLARINGTON MUSEUMS AND ARCHIVES Orono United Church 111 Church St. N. 905-485-5502 orono.uc@rogers.com Robbie Burns Dinner at Orono Town Hall Kirby, ON, January 12, 2009On January 24th, a traditional Robbie Burns Dinner will be held at the Orono Town Hall. Robbie Burns Dinners are held in honour of the national poet of Scotland, Robbie Burns. He was born on January 25th, 1759 into the family of a peasant farmer in southwest Scotland. His poetry is much loved throughout the world today and celebrates love, sociable drinking and other fine Scottish traditions. Many of our original settlers in Clarke Township came from Scotland and historically have enjoyed the tradition of celebrating Robbie Burns' birthday each year. Clarington Museums and Archives is pleased to bring this exciting event to Orono as a fundraiser for the Preserve Kirby Church Campaign. In the fine tradition of a Robbie Burns dinner, there will be bagpipes, highland dancers, an Ode to the Immortal Memory of Robbie Burns including recitations of his poetry and a Rev. Jim Feairs, B.A., M.Div. Sunday, January 18th Worship Faith in Motion - Ages 3- Teen Workshop Rotation Sharable Parables Young people's music after church Orff (rhythm) instruments Rev. Dorinda Vollmer 905-697-9715 Sunday January 18th Second Sunday after Epiphany Service begins at 11am Sunday School Wheelchair Accessible Nursery Room Available Youth Group Friday January 16, 7:30-10pm Chuch Hall Rev. Canon David R. Saunders, CD Anglican Churches traditional Scottish meal of neeps (turnips), tatties (potatoes), haggis and roast beef. Following dinner, dance to the live music of The Charles Street Band. Tickets are only $35.00 each. All proceeds from the Robbie Burns Dinner support the Preserve Kirby Church Campaign to save the Kirby Church and move it to the Clarke Museum site. Tickets are available from Terrens Wellness Centre, Orono Times and Clarington Museums and Archives. Join in the festivities on January 24th and help us save an historical landmark in Clarke Township - the Kirby Church. For more information, call the museum office at 905623-2734. St. George's - Newcastle 250 Mill St. S. · 905-987-2019 8 a.m. - Holy Communion 11:15 a.m. - Worship, Sunday School Holy Communion 1st & 3rd Sunday Morning Prayer 2nd & 4th Sunday Coffee and Fellowship to follow St. Saviour's - Orono 27 Mill Street · 905-987-2019 9:30 a.m. - Worship, Sunday School, Youth Group Holy Communion - 1st & 3rd Sunday Morning Prayer - 2nd & 4th Sunday Coffee and Fellowship to follow Apple Ginger Puddings with Lemon Sauce A baked dessert in less than five minutes? You bet. These individual steamed puddings are nice served warm; however they can be made ahead. A quick reheat in the microwave will warm them up. Preparation Time: 15 minutes Cooking Time: 3 to 5 minutes Serves 6 1/4 cup (50 mL) canola oil 1/2 cup (125 mL) packed dark brown sugar 2 tbsp (25 mL) molasses 1 Ontario Egg 1-1/2 cups (375 mL) grated peeled Ontario Apples (about 2 medium) 1 cup (250 mL) all-purpose flour 1 tsp (5 mL) ground ginger 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) salt 2 tbsp (25 mL) minced candied ginger (2 slices) Lemon Sauce (recipe follows) Grease six 3/4 cup (175 mL) ramekins or custard cups; set aside. In bowl, combine oil, brown sugar, molasses and egg until well blended. Stir in apple. In large bowl, stir together flour, ground ginger, baking soda, cinnamon and salt. Stir in candied ginger. Stir in liquid mixture until combined. Spoon evenly into prepared ramekins. Arrange in circle in microwave oven. Microwave, uncovered, at High for 3 to 5 minutes or until cake tester inserted in centre comes out clean. Let stand for 10 minutes. To serve, turn out onto individual plates and serve with warm Lemon Sauce. Lemon Sauce 1/2 cup (125 mL) granulated sugar 2 tbsp (25 mL) cornstarch 1-1/4 cups (300 mL) milk 1 tbsp (15 mL) butter 1 lemon, finely grated rind and juice 1/4 tsp (1 mL) vanilla In 4-cup (1 L) glass measure, whisk sugar with cornstarch. Whisk in milk until smooth. Microwave, uncovered, at High for 3 to 5 minutes or until boiling and thickened, whisking at least once during cooking. Stir in butter until melted. Stir in lemon juice, rind and vanilla. Makes about 1-1/2 cups (375 mL). Nutritional Information: 1 Serving: Protein: 5 grams Fat: 13 grams Carbohydrates: 65 grams Calories: 385