The Plus One Pregnancy Guidance Center will host its 10th Annual Snowflakes & Sweets Fundraiser on Saturday, Feb. 8, at James Valley Christian School Auditorium located in Huron!

The evening will consist of sweet & savory treats  from 6 to 7 p.m., followed by a presentation of the ministry and a program featuring local talent starting at 7 p.m.

Tarin Oyler will be emceeing the evening.

We’ve got just about everything in this show! Dance, vocalists, live bands, strings, a guitar and fiddle duo and a budding pianist. There will be live entertainment from 6 to 7 p.m. during the Sweets portion of the evening.

Featured guests will include:
• “Step in Time” — from the original Mary Poppins — performed by Huron Community youth
• Strings quartet — “March Militaire” a group of students from Huron High School and music from 6 to 6:30 p.m.
• Katie Hohm with guests — song from the Greatest Showman
• Barbershop quartet — Matt Porter, Dan Copeland, Gary Scholl, Dave Berg
• Lydia Helkin — Scott Joplin rag on piano
• Bloms band — Relient K’s “You’re My Inspiration”
• Ethyl Diggs — “I Think I See God” — a song she composed
• Stacy Gross and friend — “Unplanned” by Mathew West or another great song
• SDSU jazz combo — group of eight SDSD students
• Todd Goerig and Steve Besch — fiddle tune with guitar accompaniment and music during sweets from 6:30 to 7 p.m.
• Danielle Nowell — country song
• Hannah Glanzer (and possibly her dad) — country song
• “Happy Trails” to end the show — everyone!

Mission of Plus One Pregnancy Center
The main goal of the Center continues to be to “Impact Generation of Families Forever” by assisting women and couples facing unplanned pregnancies in making the healthiest choices possible for themselves and their unborn children. We work to meet our client’s immediate needs for guidance as well as meet their ultimate need for connection to our LORD and SAVIOR JESUS CHRIST.

We are open four days a week — Monday/Wednesday 1 to 5 p.m. and Tuesday/Thursday 5 to 8 p.m. When we are not open we utilize the Heartbeat International 24 hour hotline for those facing crisis pregnancies. The staff provide immediate assistance and then connect the caller with information about accessing services available at Plus One.

There are currently two paid employees and 14 women who volunteer once a week. We currently are in need of more women to donate time to meet the number of clients coming to the Center! Speaking a second language is an immediate need.

• The Pregnant U! and Empower U! Program includes classes on fetal development, prenatal care, what to expect during labor and delivery, infant care and early childhood development. The classes are available to the client and their support person/persons. We offer an “earn while you learn” system. Clients earn points for attending the weekly classes, keeping doctor appointments, and completing class assignments. Points can be spent on a variety of items in our Maternity and Baby Boutiques. While some items are purchased; many of the items in our Boutiques are donated by individuals, churches, businesses, clubs and other organizations.

• The Healthy U! Program is designed to teach sexual integrity and how following God’s perfect plan for relationships is best spiritually, emotionally, mentally, and physically. These 5 week classes can be attended at the Center or we have staff that are willing to present them to youth groups, vacation Bible school programs, or other clubs/organizations that young people attend.

Contact the Center at info@plusonehuron.org for more information if you are in need of services, interested in volunteering, or arranging for a Healthy U! Class.

French Silk Pie
1 sheet refrigerated pie crust
2/3 cup sugar
2 large eggs
2 ounces unsweetened chocolate, melted

Cut pie crust in half and save the other half for another use. Roll out remaining half into an 8-inch circle. Transfer to a 7-inch pie plate and flute edges.

Line crust with double thickness of heavy-duty foil. Bake at 450 degrees F for 4 minutes. Remove foil and bake until crust is golden brown, about 2 minutes longer.

Cool on wire rack.

In a small saucepan combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90 degrees F), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture, beat on high speed until light and fluffy, about 5 minutes.

In another large bowl, beat cream until it begins to thicken. Add confectioner’s sugar and beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls.

Refrigerate leftovers.

Chocolate Chip Meringues
6 large egg whites
1 1/4 cups superfine sugar
2 cups semisweet chocolate chips
Confectioner’s sugar, for dusting
Cocoa powder, for dusting

Heat oven to 175 degrees F. Line several baking sheets with nonstick baking mats and set aside.

Beat egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites and whisk on low speed.

Whisking constantly, continue adding superfine sugar, a spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.

Pipe or spoon small mounds of mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.

Transfer sheets to a wire rack to cool completely. Store in airtight container for up to 3 days. Before serving, dust with confectioner’s sugar and cocoa powder.

Mocha Truffles
12-ounces semisweet chocolate
3/4 cup sweetened condensed milk
1 Tablespoon instant coffee powder or granules
2 Tablespoons coffee-flavor liqueur
1/8 teaspoon salt
Unsweetened cocoa

In double boiler over hot, not boiling water, melt chocolate pieces, stirring occasionally. Stir in condensed milk, instant coffee, coffee-flavor liqueur and salt until well mixed. Refrigerate about 30 minutes or until easy to shape.

With hands dusted with cocoa, shape a rounded teaspoon of chocolate mixture into a ball. Roll ball immediately in more cocoa. Repeat with remaining mixture. Store in tightly covered container. Makes about 4 dozen candies.

Brownie Mix
6 cups all purpose flour
4 teaspoons baking powder
4 teaspoons salt
8 cups sugar
8-ounce can unsweetened cocoa powder.

In a large bowl, combine flour, baking powder, salt, sugar and coca. Stir with a wire whisk. Place in jars, label and date. Store in a cool, dry place. Makes 15 cups brownie mix. Use within 10 to 12 weeks.

Use one pint of brownie mix for each pan of brownies. Preheat oven to 350 degrees F.

Pour brownie mix in bowl and add 8 Tablespoons melted butter, 2 large eggs and 1 teaspoon vanilla extract. Stir well and spread into lightly greased 8-by-8-inch pan.

Bake for 25 to 30 minutes. If using a 9-by-9-inch pan bake for 23 to 25 minutes.

Dump Bars
2 cups sugar
1 3/4 cups flour
1 teaspoon salt
1/2 cup cocoa
5 eggs
1 cup oil
1 teaspoon vanilla
1 cup chocolate chips

Mix all ingredients together except the chocolate chips. Pour into greased 9-by-13-inch pan. Spread with chocolate chips. Bake 30 minutes at 350 degrees F. Do not overbake.

Toasted Coconut Cookies
5 1/3 cups (one bag) sweetened flaked coconut
14-ounce can sweetened condensed milk
1 Tablespoon vanilla extract

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Combine all ingredients in a bowl, stirring well. Grease a tablespoon or cookie scoop. Measure out balls of coconut mixture and roll into balls with lightly oiled hands and arrange on the prepared sheet, or simply drop mounds onto the baking sheet and skip the rolling step.

Bake for 10 to 12 minutes, until lightly browned around the edges. Carefully move to a wire rack to cool.