Saturday, October 31, 2009

Apple Cinnamon Cream Syrup

This is the syrup we served with the pumpkin pancakes.

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.

Pumpkin Pancakes

Josh and Sarah have been in town for a few days for Sarah's sister, Anna's wedding. Actually Sarah has been at her mothers helping with wedding plans for about a week. They were able to come spend the night here last night. We had breakfast this morning with all the kids that were able to come. We missed Brad and Kristen, Rosalie, Tom and Owen, and Craig and Dallin of course. We decided that since it was Halloween we would have Pumpkin pancakes with Apple Cinnamon cream syrup. They were very tasty! We also had apple juice with dry ice served from my big black cauldron. Later we made caramel apples. I think everybody had fun. The kids were all very cute in their Halloween costumes.

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
1 egg
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

Last week my sisters and our husbands had a party night at Mary's house. We brought finger food/appetizers to eat while we played games. I brought some meatballs in chipotle sauce. Everybody thought they were really good and wanted the recipe. Somehow I'm was a little embarrassed, because there really is no recipe. I just bought Costco meatballs and warmed them up and then poured Fisher & Wieser Roasted Raspberry Chipotle Sauce from Costco over them and warmed them up some more (you can get it at other stores in smaller bottles).

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

Cinnamon Rolls

On Friday, Allan & I are going to visit Josh and Sarah in Colorado, probably for the last time. Josh has accepted a position in Baltimore so they will be moving early next year.

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.

Cinnamon Rolls

2 cups hot water (120º)
1 T. Sugar
2 T. yeast

½ cup sugar
½ cup oil
2 eggs
2 t. salt
6-7 cups flour

Softened margarine
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

Chicken Cordon Bleu

Today was General Conference. I always enjoy conference and it's not just because don't have to prepare a primary lesson or get up early to get ready for church (although those are nice perks). Somehow I always feel a little more motivated to try a little harder to be a little better at something or other or a lot of something or others.
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.