Joseph Smith and the Doctrine and Covenants

Family Home Evening Lesson
Joseph Smith and the Doctrine and Covenants

Opening Song: “Search Ponder and Pray ( Children’s Song Book #109 )

Opening Prayer: Child

Lesson: Daddy

Scripture: This lesson based on Doctrine and Covenants 1. esp. v 37-39

Lesson.
Joseph Smith ( Gospel Art Picture Kit Picture #401 )was chosen by God to be the first prophet in the latter days. He translated the Book of Mormon for us. He also gave us other scriptures called the Doctrine and Covenants.(show) The first chapter tells us that we need to search the scriptures. What does this mean? It says the scriptures are true and the promises in them will happen. It also says that the prophets words are the same as Gods words. He tells the prophet what to say. God tells us that what Joseph wrote in the Doctrine and Covenants (the record) is true. And today what he tells President Thomas S Monson is true too. We are so glad that God gave us true scriptures to help us live the right way.

Activity
Make a magnifying glass from here (or use a real one if you have) for child to find written scriptures around the house or objects from around the house. Alternatively use this alphabet game to collect items that match with the Doctrine and Covenants

D & C lesson for older children with activity from Sugar Doodle

Closing Song: “An Angel came to Joseph Smith” ( Children’s Song Book #86 )

Closing Prayer: Mommy

Treat:

Question mark shaped cake see instructions here

Or

Bake brownies, cut up into squares and using icing/frosting or powdered sugar write a letter on each square that put together spells a word – such as scripture, prophet, Joseph Smith, D&C.


Brownie recipe courtesy of CuisiNie

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
2. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.