Thursday, December 3, 2009
I bought the instant fondant mix at Bakers Cash and Carry in Murray. I have never seen it anywhere else. I think they buy it in bulk and repackage it there. So, if you don't live in the Salt Lake area, it might be hard to find, thus making these Pecan Logs hard to make.
Easy Pecan Logs
1/2 cup instant fondant mix (available at Bakers Cash & Carry)
1 Tbsp. butter (softened)
1 teaspoon cream (maybe a little more)
2 drops real vanilla
3-4 ounces pre made caramel (Peter's brand is good, also available at Bakers Cash & Carry)
Put first four ingredients in a small ziplock bag. Knead until smooth. It should be about the consistency of play dough. If it is too stiff add a few drops of cream until the right consistency is reached. If it is too runny, add a little fondant mix. Remove from the bag and roll into a rope about 1 inch thick and 4 or 5 inches long.
With a rolling pin, roll the caramel into a flat rectangle about 1/8-1/4 inch thick. Place in the microwave for about 4 seconds.(on a piece of parchment paper) Press pecan halves into the caramel, round side up in rows. Leave about a half inch along the side without pecans. Let cool slightly. Wrap the caramel around the fondant rope overlapping to cover the part without pecans. press edge together. Store in fridge until about a half hour before serving. Slice and serve. It will go hard in the fridge and will crack when you try to slice it. So let it return to room temperature be slicing.
Tuesday, November 24, 2009
At my house, on the other hand, my mom put out everything. We never had anything that was really fancy. But the table was full of food. My mom opened a can of every kind of vegetable she had. There was always a plate of cheese. Lots of pumpkin pies. There were yams, and just about anything else my mom could find. And there was always fruit salad.
I think fruit salad must have been a Kendell thing. Because whenever we had Thanksgiving with my Aunts, there were always a couple of different bowls of the same fruit salad. Now when we celebrate Thanksgiving with my sisters, there are still always 2 or 3 bowls of the same fruit salad (with a few variations).But I still love fruit salad. I just don't think it is Thanksgiving without it.
Grandma Martin’s Fruit Salad
4-5 apples (different varieties) chopped
1-2 bananas sliced
Seeds of 1 pomegranate (optional)
Grapes cut in half
Any other fresh fruit you like (pears, strawberries, kiwi, etc.)
Chopped nuts (very optional)
1 can fruit cocktail (drain and reserve fluid)
1 can pineapple chunks or tidbits (drain and reserve fluid)
1 can mandarin oranges (drain and reserve fluid)
1/3 cup sugar (brown or white)
2 heaping Tablespoons corn starch
1 cup cream
Mix sugar and cornstarch in a pot, add fruit juices from canned fruit. Heat until thick and clear. Let cool.
Whip cream, fold in thickened fruit juice.
Gently fold into mixed fruits. Chill.
Monday, November 23, 2009
6 potatoes (or more)
3 green onions
2 cups medium cheddar cheese (grated)
1 can cream of chicken soup
1 cup sour cream
2 cups crushed cornflakes.
Boil and grate potatoes. Toss lightly with other ingredients (except corn flakes).
Place in 9x13 pan and sprinkle cornflakes on top.
Bake 30 minutes at 350º.
1 -2 loaves Baguette bread
Good quality olive oil
Slice baguette into 1/4 inch slices. Brush both sides with olive oil.
Bake at 250º for about ½ hour. Increase heat to 350º. Continue baking for an additional 5 -10 minutes until golden brown (light). Watch carefully during the last few minutes to prevent from burning.
Artichoke Heart Dip
8 oz. cream cheese softened
4 oz. parmesan cheese (pie wedge fresh)
1 cup mayonnaise
1 small can chopped chilies
1 14 oz. can artichoke hearts (chopped)
1 package (10 oz.) frozen chopped spinach (let thaw and then squeeze out the water) This is optional but delicious.
mix together and bake 20 minutes at 400º.
Serve with tortilla chips or Baguette Crackers
Friday, November 20, 2009
Allan really likes this recipe because it doesn't stick to your teeth as badly as some others do.
1 cup light corn syrup
2 cup granulated sugar
2 Tablespoon butter
2 cups raw peanuts
½ teaspoon salt
1 cup water
1 heaping teaspoon baking soda
Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat stirring constantly until sugar dissolves. Now add the peanuts. Stirring at all times, take mixture to 285 (at our altitude). Remove form heat and stir in baking soda. Now pour out on a greased cookie sheet. Tip the cookie sheet to thin slightly (unless you like it thick, then don’t tip the cookie sheet). Let cool and break into bite sized pieces.
Thursday, November 19, 2009
Last year I found this recipe on the internet and it actually worked for me.
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 253º F (at this altitude), carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
Wednesday, November 18, 2009
3 cups sugar
1 T. light corn syrup
1 cup cream
3 T. butter
1 t. vanilla
Mix all ingredients except vanilla. Cook slowly, bring to boil. Cook to soft-firm ball stage(235º at this altitude on my thermometer). Pour out on a marble slab, add vanilla, beat until solid then knead until smooth. Divide into four pieces and roll into ropes. Wrap in plastic until ready to use.
8 to 12 oz. pecans
2 cups sugar
2 cups cream (1 + 1 cup)
¾cup dark corn syrup
½ cup butter
1 t. vanilla
Spray cookie sheet with PAM. Spread pecans (or cashews) on cookie sheet. Mix all ingredients except 1 cup cream and vanilla. Stir and cook to a boil. Slowly stir in one cup of cream so boil doesn’t stop. Cook slowly while stirring to firm ball (238º at this altitude on my thermometer). Remove from heat and stir in vanilla. Pour over nuts. Let cool. Cut caramel into 4 strips. Wrap around fondant rolls.
Tuesday, November 17, 2009
Sometimes I make it with fresh pumpkin. I just cook the pumpkin in the microwave until it is soft, then put it through the blender until it is smooth. I think pumpkin pie made from fresh pumpkin is even better than pie made from canned pumpkin. However, it is runnier so you will need to cook it a little longer.
Libby's Pumpkin Pie
4 eggs slightly beaten
1 29 oz can (3 cups) pumpkin
1 1/2 cup sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 cans (13 oz. each) evaporated milk (or 3 1/2 cups half and half)
2 9" unbaked pie shells
Preheat oven to 425. Combine ingredients in order. Divide evenly into shells. Bake 15 minutes. Reduce temperature to 350 and bake an additional 45 minutes or until a knife inserted into the center of each pie comes out clean.
Monday, November 16, 2009
We made this fudge and molded it into hearts and dipped it in chocolate for Charis's wedding and for Valentines day. We are going to try Christmas Trees this year. If it works, I'll post a picture of them later.
When we had our neighborhood candy making class a few years ago, we experimented adding different things to the fudge after it had cooled slightly.
1 large can evaporated milk
3 12 oz. packages chocolate chips
1/2 lb. margarine
4 1/2 cups sugar
1 8 oz. jar marshmallow cream
1 t. vanilla
chopped nuts (optional)
Combine all ingredients, except milk and sugar in a bowl and set aside. Mix milk and sugar in a sauce pan. Cook for 7 minutes at a full rolling boil. Pour over other ingredients and stir until smooth. Pour into a 9x13 pan. Refrigerate until firm.
Add in other ingredients after fudge has cooled to room temperature if desired.
Orange melts (chopped or slightly melted)
Mint Melt (chopped or slightly melted)
Skor toffee bits
White chocolate chips
Chopped Peanut Butter cups
Crushed Candy Canes
Thursday, November 12, 2009
Josh brought home a bottle of Cardamom from his mission in Finland. They use it in a bread called Pulla. It is a rather popular spice in Scandinavian countries. I had never had Cardamom before. I really like Cardamom. I put it in lots of things I put cinnamon in. It smells really good too. It's a little pricey but well worth it. If you've never tried it, do. It's one of my favorites!!!
Sugar Roasted Almonds
2 1/2 cups unblanched whole almonds (13 oz)
1 1/4 cup granulated sugar
1/3 cup water
1 teaspoon cinnamon
1/2 teaspoon cardamom (optional)
Heat oven to 350 degrees. Toast almonds for 15 minutes on a baking sheet. In a medium saucepan, combine sugar, water, almonds and spices. Cook, stirring constantly, until sugar becomes golden and granular and almonds are completely coated and separated. Pour nuts onto cooling rack over a cookie sheet and separate.
Wednesday, November 11, 2009
Candy Making Tips
Always check your candy thermometer in boiling water to see what the boiling temperature of water is. Determine the difference between the temperature on your thermometer and 212 degrees (the temperature of boiling water at sea level). Then subtract that difference from the temperature that the recipe you are using calls for. The cooking temperature at higher altitudes is lower than it is at sea level (up to 10 degrees or more) and all thermometers are different. Most recipes are written for sea level. If you don't make the adjustment, your candy may be overdone. You may have to experiment.
Always use a heavy pan to make candy. Don't use a pan that has hot spots.
If the recipe calls for butter, use butter. Don't try to substitute margarine or another imitation butter.
Never, never, never scrape the sides of the pan as you pour it out. It can cause your candy to crystallize.
If there are sugar crystals on the side of the pan, wash them down with a wet pastry brush or wt cloth or paper towel a few minutes before the candy is done.
Butter and cream can both be frozen. When they are used in cooked item they work just fine. I haven't had great luck whipping previously frozen cream.
Candy gets very hot. Always use a wooden spoon with a long handle. Metal spoons can burn you and plastic mixing spoons will melt.
Always use high quality ingredients. Remember you candy will only be as good as what goes into it.
Always measure accurately. Remember that candy making is a science as well as an art. It involves chemical reactions and physical properties changing. Proportions matter.
Tuesday, November 10, 2009
We usually make Toffee, Turtles, Mints and Popcorn balls. Sometimes I make Sugared Almonds.
This year we are going to try to make little chocolate covered Fudge Christmas Trees. Charis and I have made Hearts and Eggs several times for Valentines and Easter. But we've never tried Christmas Trees. I hope they work.
I got this recipe a long time ago from my sister in law, Kae. It has become a family favorite. Allan likes to take it to work to share.
1 lb. butter (not margarine)
2 cups sugar
2 T. light corn syrup
1/2 t. salt
6 T. hot water
1/2 - 3/4 cup sliced almonds (not the blanched kind)
8 oz. milk chocolate
chopped nuts (I like pecans)
In a large, heavy pan, combine all ingredients except chocolate and chopped nuts. Cook rapidly, stirring constantly until it reaches hard crack stage in a cup of cold water (about 20-25 minutes) it is 285 degrees at my altitude on my thermometer) It would be 292 degrees at sea level.
Pour without scraping into a large cookie sheet.
Break pieces of chocolate over top while still hot. When chocolate is melted, spread evenly, covering all toffee. Sprinkle with chopped nuts. Cool. Break into bite sized pieces.
Monday, November 9, 2009
1 1/2 - 2 gallons popped popcorn (8 oz. unpopped)
1 large double strength paper grocery bag
1/2 cup butter (or margarine)
2 cups brown sugar
1/2 cup white corn syrup
1 Tbsp. water
Pinch of baking soda
Place popped corn in the bottom of the bag. Bag shou be 1/4 - 1/3 full. Roll down edges of bag to inside, about 1 - 1 1/2 inches.
Melt butter in saucepan. Add corn syrup, then brown sugar and water. Mix and place on medium heat. Stir constantly; bring to a hard boil. Add pinch of baking soda, stir in thoroughly. Remove immediately from heat and pour caramel sauce over the popped corn while another ADULT person is shaking the bag (be careful not to pour the caramel on the other ADULT persons hands)! Close the bag at the top and keep shaking it. Then knead the bag with both hands. Form the caramel corn into balls by just using water on your hands, not butter. Throw the messy bag away.
Saturday, November 7, 2009
Allan doesn't like anything made with peanut butter. However he loves peanut butter sandwiches. I don't really get it. But consequently, I rarely make these cookies anymore. I used to make them when I had little kids at home. Actually, I rarely make any cookies anymore.
Peanut Butter Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon soda
1/4 teaspoon salt
Preheat oven to 375 degrees.
Cream butter, peanut butter, sugars, egg, and vanilla. Add dry ingredients. Mix well. Shape in 1 inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press with cookie press or bottom of glass, or crisscross with fork. Bake for 10 to 12 minutes.
Friday, November 6, 2009
This pie has become the family favorite. I make it every Thanksgiving as well as other times during the year. I think almost everybody likes it. It is the perfect combination of traditional Pecan Pie and cheesecake.
Pecan Cheesecake Pie
Blend in blender until smooth:
1 8 oz. package cream cheese
1/3 cup sugar
1 t. vanilla
1/4 t. salt
Spread over unbaked pie shell
Sprinkle with 1/2 cup chopped pecans (or walnuts)
Blend in blender:
1/4 cup sugar
1 cup dark corn syrup or maple syrup or combination (I use any brand imitation maple pancake syrup
1 t. vanilla
Carefully pour over nuts. Decorate with pecan or walnut halves.
Bake at 375 degrees for 40 minutes.
Thursday, November 5, 2009
Allan's office has a chili cook off every year for Halloween. It has to be an original recipe so we modified my original recipe that I got from a magazine a long time ago. I like it a lot better now. I usually make a big pot of chili, hoping all my grandkids will come eat some sometime on Halloween when they come to show me their costumes. Then we eat it for dinner several times during the next week. This year it actually worked because Sarah & Josh were here for Anna's wedding. The only grandchild I didn't see was cute little Owen. But maybe he can come next year when they live closer.
Allan's Halloween Black Bean Chili
3 T. margarine
2 large yellow onions and 1 purple onion, peeled and chopped
2 lbs. chuck roast
3/4 cup chili powder
3 T. Oregano
2 15 oz. cans crushed Italian tomatoes with juice
2 15 oz. cans crushed Mexican tomatoes with juice
2 cans Mexican style tomato sauce
1 can diced green chilies
2 cups beef stock
3 cloves garlic, finely minced
2 T. yellow cornmeal
12 16 oz. cans black beans, rinsed and drained, or 3 lbs dry black beans cooked, rinsed and drained.
2 green or red bell peppers, chopped
1-2 jalapeno peppers, minced
Shredded orange cheddar cheese
1. In a crock pot cook roast for many hours, till tender and then shred with a fork.
2. In a heavy skillet over medium heat, heat margarine and saute onions, stirring occasionally, until the onions are golden on the edges, 10 to 15 minutes.
3. Place shredded meat in a large stock pot. Salt meat, add onions to meat and stir in spices. Cook, stirring frequently, until spices turn meat and onions a rich, dark brown. Add tomatoes, tomato sauce, chilies, beef stock, garlic and peppers. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
4. Reduce heat and stir cornmeal to chili. Add beans and stir. Simmer for 5-10 minutes. Ladle chili into bowls and top with cheese and sour cream.
Saturday, October 31, 2009
Apple Cinnamon Cream Syrup
1 cup apple juice
1 1/3 cup sugar
1/2 cup brown sugar
1 1/4 cup corn syrup
1 1/8 teaspoon cinnamon
1/2 teaspoon lemon juice
1/2 cup half and half (or evaporated milk)
1/2 teaspoon almond flavoring
3 Tablespoons butter
Combine sugars, apple juice, corn syrup, cinnamon and lemon juice in saucepan. Bring to a boil. Cook 2 minutes. Remove from heat, add milk, almond flavoring and butter. cook a little longer on low heat to thicken.
Serve warm syrup over Pumpkin Pancakes.
2 cups all purpose flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 3/4 cups milk (plus a little if needed)
1 cup pumpkin puree
2 Tablespoons vegetable oil
2 Tablespoons vinegar
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine flour, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over mediou high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on bothe sides and serve hot with Maple Syrup or Apple Cinnamon Syrup
Tuesday, October 27, 2009
Raspberry Chipotle Meatballs
Costco Meatballs (or you can make your own)
Fisher & Wieser Roasted Raspberry Chipotle Sauce
Warm the meatballs. Pour enough sauce over them to coat them and warm thoroughly.
Or, for a main course, Pour more sauce over the meatballs and serve over rice.
Wednesday, October 7, 2009
Allan likes to take sweet rolls to eat for breakfast (and to snack on) when we go on road trips. So I guess I'll be making some tomorrow.
If you roll the sweet rolls from both sides toward the middle (instead of just from one side) and then pinch the middle a little, you can make heart shaped sweet rolls. Then frost them with pink frosting. I think they are really cute that way.
2 cups hot water (120º)
1 T. Sugar
2 T. yeast
½ cup sugar
½ cup oil
2 t. salt
6-7 cups flour
Sugar or brown sugar
Mix water 1 T sugar and yeast. Let sit till softened. Mix sugar, oil eggs and salt. Add 1 cup flour. Mix in yeast mixture. Add 5 cups of flour. Knead for a few minutes. Gradually add last cup of flour till you have a soft dough. Let rise. Punch down.
Roll into a rectangle. Spread with softened margarine. Sprinkle with cinnamon and sugar. Spread raisins if desired. Roll jelly roll style. Cut into one inch slices and place on cookie sheet about 2 inches apart. Let rise until double. Bake at 400º for about 10 -12 minutes until golden brown.
Frost with cream cheese frosting.
Sunday, October 4, 2009
Anyway, after conference, Naaman, Becky & CJ and Charis, Craig, Michael & Kendell came for dinner. I like my kids to come for dinner. It's fun to visit with all of them. I do wish, however, that the rest could have come, too. Oh well, maybe next time.
We had Chicken Cordon Bleu and Funeral Potatoes. Allan loves Chicken Cordon Bleu. I usually ask the butcher to tenderize the Chicken breasts for me. It doesn't cost anything and it makes preparing Chicken Cordon Blue kind of no big deal.
I decided this year that it was kind of fitting for us to have Chicken Cordon Bleu on conference Sunday when I remembered that the first time I ever had it, was when one of my room mates at the Sill Home Living Center at the U of U made it. Her name was Bernice Clark and she is Henry Eyring's step sister.
Chicken Cordon Bleu
4 whole chicken breasts, boned, skinned and halved
8 thin slices cooked ham (baked or boiled ham slices may be used)
4 slices Swiss cheese, cut into fingers about 1½ inches long and ½ inches wide
Thyme or rosemary (optional)
¼ cup melted butter or margarine
½ cup cornflake crumbs
Place each chicken breast half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about ⅛” thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasoning (if desired). Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well (fasten with toothpicks if necessary). Dip each roll in melted butter, then roll in cornflake crumbs. Turning to thoroughly coat each roll.
Place rolls in a 9x13x2 inch baking dish. Bake, uncovered, in a 400º oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 8 servings.
Cordon Bleu Sauce
1 can (10½ oz.) cream of chicken soup
½ cup sour cream
1 t. lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.
Wednesday, September 30, 2009
Flemmings Chocolate Lava Cake
1 lb. Butter
1 lb. Semi-sweet Chocolate
8 whole eggs
8 egg yolks
1 cup sugar
2 Tbs. flour
2 tsp. vanilla
Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting, combine whole eggs and egg yolks in a mixing bowl and whip until slightly thick, about 5-6 minutes. Mix flour into sugar then pour into eggs and whip for 1 minute to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla.
Pour into ramekins (sprayed with PAM or shortening and flour) to about a half inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 minutes. (Center will be a bit giggly.) Remove cake from oven and cool for 1 minute or a little more. Place cup on serving plate, top down and remove ramekin. Serve with ice cream or Whipped Cream. Garnish with fresh fruit or chopped nuts.
Larger ramekins take a little longer to bake (not too much, you still want it runny in the middle).
Monday, September 28, 2009
Pumpkin Cake Roll
Beat 6 eggs at high speed for 5 minutes. Gradually add 2 cups sugar. Stir in 1⅓ cup *Libby's pumpkin and 2 tsp. lemon juice.
Sift together and fold into above mixture:
1½ cup flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
Cover 2 15x10 inch jelly roll pans with foil and brush with oil (or spray with PAM). Divide batter evenly into 2 pans. Sprinkle each pan with 2 cup nuts. Bake at 375º for 10-15 minutes. Sprinkle 2 dish towels with powdered sugar. Turn hot cake onto towel. Peel off foil. Fold one end of towel over cake and roll the cake up in the towel. Let cool completely. Unwrap cake and spread filling (recipe below). And roll back up. Chill. Slice and serve.
2 tsp vanilla
1 8 Oz. pkg. cream cheese (softened)
1 stick butter (margarine)
1 lb. powdered sugar
*I've made this with Libby's pumpkin as well as with store house brands of pumpkin. Libby's pumpkin really does work much better!!
Thursday, September 24, 2009
Cinnamon Cream Syrup
5 T butter
1 C heavy cream
3 T brown sugar
1 t cinnamon
½ t maple extract
Melt the butter in a small saucepan over medium heat. Stir in remaining ingredients. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly (3 to 4 minutes). Serve warm. Store in refrigerator. Reheat to serve with pancakes. Yield: 1 Cup
Cinnamon Oat Pancake Mix
4 C quick cooking oats
2 C whole wheat flour
2 C white flour
1 C nonfat dry milk
2 T. ground cinnamon
5 t baking powder
½ t. cream of tartar
Combine all ingredients in a large bowl; stir well. Store in airtight container in refrigerator. Yield: about 8 C of mix, enough for 4 batches of pancakes.
To make pancakes: in a mixing bowl, beat 2 eggs. Gradually beat in ⅓ cup vegatable oil. Alternately beat in 2 cup of pancake mix and 1 cup of water. Cook on a lightly greased skillet over med‑high heat.
Monday, September 21, 2009
One of my favorite cookies they made were the coconut macaroons. They were sticky and good when they were fresh. But when they were a couple of days old, they were rock hard (not so good anymore).
This recipe is not the recipe they used at the bakery (they made about 100 dozen at a time). I actually like these lots better. But like the macaroons at the bakery, they are much better fresh. If you aren't going to eat them all soon, freeze them.
2 14 oz. bags of flaked coconut
1 large can sweetened condensed milk
6 egg whites
1 cup sugar
¾ cup flour
½ tsp salt
2 tsp. vanilla
1 Tbsp almond extract
Chopped almonds (optional)
Combine all ingredients. Mix well. Drop by rounded tesaspoonful onto cookie sheet lined with parchment paper. Bake 15 to 20 minutes at 325º or until edges are golden brown. Remove from cookie sheets at once.
Drizzle with melted chocolate after they cool if desired.
You can make the dough into balls by wetting your hands before rolling the balls. Water will help the dough not stick to your fingers
Friday, September 18, 2009
I thought that Cuyler might be in the same boat. I thought that because I haven't made cookies in quite a while that he might not know that I once knew how to make Chocolate chip cookies too. However, yesterday, Cuyler asked if he could make some cookies. I told him he could if he would try a new recipe I had found for chocolate chip cookies. He was reluctant because he actually remembered that he likes my recipe (it's actually just the recipe on the Nestle's Chocolate Chip package with a little extra flour) and he wanted them. He finally agreed and made the new recipe. They were awful. My fault, not Cuyler's. I guess I'll just trust my tried & true recipe.
People sometimes ask me what the secret to making good cookies is. I really don't know. Except that you need to make them often enough that you get a feel for the right consistency of the dough. And I don't know how to learn that without a little practice and trial and error.
Chocolate Chip Cookies
2 cups butter
1 ½ cup brown sugar (packed)
1 ½ cup sugar
2 teaspoons vanilla
5 cups flour (heaped a little)
1 teaspoon salt
2 teaspoons baking soda
1 12 oz. pkg chocolate chips
chopped nuts (optional)
Mix sugars and margarine. Mix in vanilla and eggs. Blend in flour, soda and salt. Add chocolate chips and nuts. Drop by spoonfuls on cookie sheet. Bake at 375º for 9 minutes
Thursday, September 17, 2009
Cubby Oatmeal Cookies
¾ cup margarine
1 cup brown sugar
½ cup sugar
¼ cup water
1 teaspoon vanilla
3 cups oats (plus a little)
1 cup flour (plus a little)
1 teaspoon salt
½ teaspoon soda
Add raisins, nuts, coconut or chocolate chips if desired.
Beat margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes
Wednesday, September 16, 2009
1 lb chicken
2 can Italian stewed tomatoes
1 can mushrooms
1 cup slice carrots
½ cup chopped celery
1 cup sliced zucchini
1 onion, chopped
1 pkg. frozen tortellini
Italian seasoning to taste
Grated Parmesan cheese
Place chicken in pan. Cover with water and boil until chicken is done. Remove bones and cut chicken into chunks. Place back in chicken broth. Add carrots and celery. Cook until almost tender. Add mushrooms and zucchini. Add frozen tortellini and cook until the tortellini is done.
Sprinkle with Parmesan cheese and serve.
Tuesday, September 15, 2009
A couple of years ago while we were visiting Josh & Sarah, Sarah was helping with a shower for one of her friends. She found this recipe for Red Lobster's biscuits. Now we can have them whenever we want (if I would only think about it).
Cheese & Garlic Biscuits
2 cups Bisquik
2/3 cup milk
½ cup Shredded Cheddar Cheese
¼ cup Parmesan Cheese
¼ cup butter
½ t. garlic powder
1 t. dried parsley flakes
1 t. dried chopped chives (optional)
Preheat oven to 450º F
Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto and ungreased cookie sheet.
Bake 10 to 12 minutes, or until bottoms are lightly browned.
Melt butter, and stir in garlic powder and parsley and chives. Brush over warm biscuits.
Monday, September 14, 2009
Our Relief Society used to have a Christmas party every year. Each woman in the ward would submit a recipe and prepare it for the party. They would have the food at 3 or 4 different homes and we would go from home to home tasting all the food. At the end, they gave everyone a cookbook with all the recipes in them. This is a recipe that Brooke Anderson brought one year. Everybody loved it. It is really yummy! She said sometimes she uses Nutella to flavor the Cool Whip.
Death by Chocolate
Bake a 9x13 pan of brownies. Crumble when cool.
Make 2 3oz pkgs of chocolate pudding. You may use instant if desired. If you cook the pudding, cool before combining.
In a trifle bowl or glass dish layer;
1 8oz. Container of cool whip flavored with chocolate syrup
Sprinkle with 2 crushed SKOR toffee bars
1 8oz container of cool whip flavored with chocolate syrup
Decorate with chocolate curls or sprinkles
Refrigerate 4 hours before serving.
Friday, September 11, 2009
I remember my aunt making homemade noodles, when I was just a little girl. Somehow, I thought she did it because she couldn't afford real macaroni. My mom always made chicken noodle soup with macaroni. Allan always thought that was wierd. He grew up on egg noodles in soup. They didn't have to be homemade. But he always prefers homemade. It wasn't until I was old and married, that I realized how much better fresh homemade noodles are. I had always thought of them as poor man food. But, as I have said before, I have discovered that some of my favorite foods are poor man foods. However, I still am not a big fan of Beans and Hot Dogs or even Baked Beans.
2 cups flour
1 t. salt
2 tbsp. milk
Mix flour and salt. Make a small dent in the flour. Add eggs. Mix until dough forms. Add milk if dough is too dry. Add a little flour if it is too sticky. Roll to desired thickness (less than 1/8 inch). Cut into strips ¼ to ½ inch wide. Cut strips to desired length. Or, use a pasta machine to form the noodles. Let dry for an hour before using the noodles or carefully separate the noodles and use them immediately.
Thursday, September 10, 2009
4 cups peeled and sliced apples
⅓ cup granulated sugar
2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour
½ cup flour
½ cup oats
½ cup brown sugar
½ teaspoon salt
½ cup butter
Put part I in a pan (bread pan). Mix part II and put over part I. Bake at 350° for 45 minutes. Serves 6-8
Serve warm with whipped cream or vanilla ice cream.
Wednesday, September 9, 2009
4-5 slices bacon cooked and crumbled
1 16 oz. can of chicken broth
1 16 oz can of diced tomatoes
1 16 oz can of black beans (rinsed and drained)
2 carrots chopped
2 potatoes diced
1 clove garlic (minced)
1 tsp. sugar
1½ tsp. salt
½ tsp. pepper
Combine above ingredients for soup.
Add condiments to soup buffet style:
Chopped boiled egg
cooked bacon (crumbled)
crushed corn chips
grated cheddar cheese
grated Monterrey jack cheese
Tuesday, September 8, 2009
Honey Whole Wheat Bread
1½ cup milk
3 Tbsp. Yeast
1½ cup water
¾ cup honey
1½ Tbsp. Salt
⅓ cup butter or margarine
1½ cups whole wheat flour
3 cups all-purpose flour
2½ cups whole wheat flour
2-3 cups all purpose flour
Heat milk, water, honey and butter to 120º. In mixer combine 3 cups flour, 1½ cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix for 3 minutes on highest speed. Add whole wheat flour and 2 cups of white flour. Continue to add flour a little at a time until dough doesn’t stick to sides of bowl. Knead until dough is stiff and smooth. Place dough in a greased bowl, turning to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Divide into loaves (2-3) Cover and let rise until doubled. Bake in preheated 375º oven for 10 minutes. Reduce heat to 350º and continue to bake 30-35 minutes. Remove from pans and cool on wire racks.
Wednesday, September 2, 2009
My junior high cooking teacher, Miss Grotegut (yes that really was her name), insisted that before we could cook anything we had to memorize the measurement chart. We also had to learn a long list of cooking terms. Everybody whined and complained. But because it was required to cook, and we all wanted to cook, we did it. I have used that information more than anything else I learned in her class (maybe more than information I learned in a lot of other classes as well).
In college, my favorite teacher, Maurine Hegsted, taught us this rhyme.
"A pint's a pound the world around."
That has always stuck in my head.
Home ec. classes aren't required anymore. They are more or less just for fun. Consequently, I don't think my kids ever had to learn measurements. That's too bad. I am surprised at how often I am asked questions about measurements. For that reason, I'm including this list here.
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 fluid ounce
8 fluid ounces = 1 cup
16 fluid ounces = 1 pint
32 fluid ounces = 1 quart
16 Tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups = 1 gallon
1 pint = 1 pound
1 pkg yeast = 1 Tablespoon
1 teaspoon = 5 ml
1 Tablespoon = 15 ml
1 cup = 240 ml
Monday, August 31, 2009
3 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cup vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches
Preheat oven to 400 degrees.
In a large bowl, mix the dry ingredients. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture, just until moist. Fold in the peaches. Spoon into paper lined muffin tins.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before removing from pans.
1 (8 oz.) tube butterflake rolls
1 sm. pkg. breakfast sausage, cooked (or crumbled bacon)
4 oz. Swiss cheese grated or Cheddar or both
1 egg, beaten
1/4 c. light cream
2 tbsp. green onion, minced
Grease 24 miniature muffin cups. Divide each roll into halves and press into a muffin cup to make a shell. Distribute sausage, cheese and onion evenly in shells.
Mix egg and cream with salt and pepper and put 1-2 teaspoons into each shell. Bake in 350 degree oven for 20 minutes. Serve warm.
Charis served mini quiches, finger sandwiches, mini muffins and fresh fruit with dip. Everything was delicious. Natalie got some nice gifts and I think everybody had a good time.
Dip for Fresh Fruit
1 6oz container of light vanilla yogurt
3/4 cup light cool whip
zest of one orange
1/8 -1/4 t. grated ginger root
cinnamon (to taste)
fold yogurt and cool whip together. mix in other ingredients.
Wednesday, August 26, 2009
The recipe calls for almond extract. I use imitation because Cuyler is allergic to the real stuff. I can't tell a huge difference. It's still yummy.
Almond Poppy Seed Bread
3 eggs 1½ tsp. Salt
1⅛ cup oil 1½ tsp. Baking powder
2¼ cup sugar 1½ tsp. Butter extract
1½ cups milk 1½ tsp. Almond extract
3 cups flour 1½ Tbsp. Poppy seeds
Beat eggs, oil, sugar and milk, sift flour salt and baking powder together and mix into egg mixture. Add extracts and poppy seeds. Bake at 350º. For 50 minutes in 2 slightly greased medium loaf pans with waxed paper cut to fit the bottom of the pan. A double batch can make 5 medium loaves.
¼ cup orange juice.
¾ cup sugar
2 tsp. each of butter, almond and vanilla extracts.
Mix well together. Spoon over bread pricked with holes, while still warm, allowing time to soak into bread.
Tuesday, August 25, 2009
Many years ago, Allan's office had a summer party. They had an ice cream making contest. This was the winning entry. The lemon ice cream we made came in second.
This is sooo good!
Peaches ‘n Cream Ice Cream
Juice of 2 lemons
9 ripe peaches mashed
3 cups sugar
1 pint half and half (or 1 can evaporated milk)
1 pint cream
1 pint milk
Blend and Freeze in an Ice Cream Freezer
Monday, August 24, 2009
Seven Layer Mexican Dip
Layer the following items in a 9x13 pan or serving tray:
2 cans refried beans (or bean dip)
3 mashed avocados mixed with 1 t. lemon juice
8 oz. sour cream mixed with 1 pkg. or less of Taco seasoning.
1 can chopped olives
1 bunch chopped green onions
Serve with lots of tortilla chips
1 16 oz container cottage cheese
1 lb. medium cheddar cheese (grated)
8 oz. mozzarella cheese (grated)
cooked lasagna noodles
Spray a large casserole dish with PAM. Make spaghetti sauce (recipe in previous post). Spread a small amount of sauce in casserole dish. cover with first layer of noodles. Mix cheeses with remaining sauce. Continue layering sauce alternating with noodles until the pan is full, ending with sauce. Cover with aluminum foil and bake at 350 degrees for 45 minutes.
I use my spaghetti sauce for lasagna, too. I'm a very lazy lasagna maker. I mix all the spaghetti sauce, meat and cheese together and then layer it with the cooked lasagna noodles. It works great.
2 cans crushed tomatoes
1 can slice mushrooms
1 package Shillings Spaghetti sauce mix
1 lb. ground beef
Brown ground beef. Drain and rinse off excess grease. Add tomatoes. Drain mushrooms and add them to beef and tomatoes. Stir in Spaghetti sauce mix. Cook until thickened. Serve over cooked spaghetti.
Friday, August 21, 2009
6 T. butter, melted
2 cups graham cracker crumbs
3 T. sugar
1/4 t. cinnamon
16 oz. cream cheese, room temperature
16 oz. sour cream
1 cup sugar
3 large eggs
1 12 t. finely grated lemon zest
1 teaspoon vanilla extract
Boiling water for roasting pan
Make crust. Preheat oven to 325 degrees. Cover bottom of a 9 inch spring form pan with parchment paper. Spray sides with PAM. Wrap exterior of pan (including Base with a sheet of aluminum foil. (make sure there are no holes).
Stir together butter, graham cracker crumbs, sugar and cinnamon. Press mixture firmly into the bottom and 3 inches up sides of pan. Refrigerate 15 minutes While you make the filling.
Beat cream cheese with a mixer on medium speed until fluffy. add sour cream, sugar, eggs, lemon zest and vanilla. Beat until well combined (do nor over mix). Pour into chilled crust.
Set spring form pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting panto come halfway up sides of spring form pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake form roasting pan and refrigerator, uncovered, at least 8 hours or over night.
Run a knife around edge of cake, and unmold. Spoon desired topping over cake.
Thursday, August 20, 2009
Easy Cheese Balls
2 8 oz. packages of cream cheese
1 bunch green onions, Chopped
l-2 Cloves garlic (minced)
Mix Cream cheese, onions and garlic. Form into ball. Roll ball in sliced almonds. Refrigerate, till ready to serve. Serve with Crackers.
You can add some chopped pimento or chopped red pepper to make it look more festive (for Christmas)
Mini Cheese Cake
2 8 oz. packages cream cheese
¾ cups sugar
1 t. vanilla
1 T. lemon juice
Let cheese rest at room temperature. Beat until smooth. Beat eggs. Add sugar, lemon juice and vanilla. Mix thoroughly into cream cheese. Spoon into paper lined muffin tins with vanilla wafer in the bottom. Bake at 375º for 15 minutes. Top with fruit pie filling.
All the food we served were baby themed. We had baby carrots, sweet little tomatoes, sweet peas, mini cheesecakes, sweetheart tarts, bouncing baby cheese balls, shrimp salad and Squirt.
Josh and Sarah soon will have
A brand new bundle of joy.
The doctor tells them it will be
A bouncing baby boy.
Josh And Sarah soon will have
A brand new little one.
She will be a lot of work,
But also lots of fun.
Although they are so far away,
Their needs could not be greater.
We'll have a shower just for them.
You can visit with them later.
We know it may seem rather strange
That they will not attend.
But then again, you never know,
We could start a whole new trend.
Please bring your gift unwrapped
So that everyone can see
The kinds of things that they receive
For their brand new baby!
We'll wrap the presents at the shower.
You can bring paper, ribbon and bows.
Or we will have some you can use.
It could be quite fun -- who knows?
Then we'll send them in the U.S. Mail,
FedEx or U.P.S.
And hope they get them in plenty of time,
So their baby they can dress.