tag:blogger.com,1999:blog-84916958392625750542024-03-14T08:56:40.344-07:00Chrisy's Cookin'A collection of my favorite recipes. Some I use often, some only occasionally but all are tried and true.christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.comBlogger112125tag:blogger.com,1999:blog-8491695839262575054.post-38483735858095394222021-01-18T19:51:00.001-08:002021-01-18T19:51:14.419-08:00Empty Sea Poem<i>So, this isn't a recipe. I just need someplace to store this so I don't lose it again. It was on our old computer, but it crashed and now it's gone. Luckily, Dallin had a copy. </i>
<div><i>When Josh was in the MTC, he wrote us a letter about the irony of being at the MTC (empty sea) learning to be a fisher of men. I don't know if he came up with the idea or if it was something someone told him. </i></div>
<div><i>A few years later, when Charis had friends that were going on missions, she decided that it would be fun to send them packages of different kinds of fish: Swedish fish, gummy fish, gummy whales, Goldfish crackers and of course Sardines, along with a poem about the Empty Sea they were currently fishing at. She asked if I could write a poem for her. This is what I came up with. We often send it to the missionaries we know (along with a small box of goodies).</i></div>
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<div><b><span class="Apple-style-span" style="font-size: large;">MTC Poem</span></b></div>
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<div>You have been called as a fisher of man. </div>
<div>The Lord expects you to give all that you can.</div>
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<div>Now as you serve in the vast "Empty Sea" (MTC)</div>
<div>With 4000 fishermen, not one fish will there be.</div>
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<div>You'll work very hard, many things you will learn,</div>
<div>And then at the end, your fishing license you'll earn.</div>
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<div>Then out in the world souls are waiting for you</div>
<div>To bring them the Gospel, To teach them what's true.</div>
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<div>So, while at the vast "Empty Sea" you are found,</div>
<div>Establish yourself on good, solid ground.</div>
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<div>Work hard, learn a lot, with patience prepare. </div>
<div>So you will be ready, The Gospel to share.</div>
<div>(Copyright Christine Strong 2001)
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<div><br /></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-33407540361416428192020-12-27T11:43:00.006-08:002020-12-27T11:54:17.983-08:00Orange Cranberry Bread<p>This year has been a very long, strange year. It started out with the Corona Virus Pandemic. Because of the pandemic, everyone has been advised to stay home as much as possible. We all wear masks when we have to go out, hoping to reduce the spread of this disease. For several months, Allan worked from home. He had a lot of Zoom meetings and functioned quite well. He returned to the office in September. Church was canceled and we were told that we could hold our own meetings at home. Later in the year, they started having meetings again, allowing only groups of under 100 to gather. Others are allowed to join the meetings through Zoom. In June, I was diagnosed with Endometrial Cancer and had a Hysterectomy. I didn't require any further treatment, but my doctor said I have a compromised immune system, so we are opting to attend Church through Zoom. Having Allan working from home was a huge blessing when I had my surgery. In November, there was a huge spike in cases and deaths from the pandemic, and government leaders suggested that all holiday celebrations be limited to only household members. We have tried to comply with those recommendations, however, we did visit with each of our local kids' families for Christmas and deliver gifts to them. It was a welcome change to visit with each of them.</p><p>Normally, sometime during the holidays, we have a big breakfast, with whatever family can come. We serve quiche, hash browns, various types of bread (including orange rolls, poppyseed bread, banana bread, and cinnamon rolls). This year I found this recipe for Orange Cranberry Bread. It is moist and delicious. Allan says it reminds him of Orange Rolls, but it is more dense and crumbly. Because of the pandemic, we didn’t have it this year. It will definitely be added to any future holiday breakfast menu.</p><p><span style="color: #cc0000; font-size: x-large; font-weight: bold;">ORANGE CRANBERRY BREAD</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s2" style="font-size: 17.41px;"></span><br /></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px 0px 4px;"><span class="s3" style="font-weight: bold;"><span style="font-size: medium;">Ingredients</span></span><span class="s3" style="font-size: 22.53px; font-weight: bold;"> </span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 1/2 cups flour</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1/2 tsp. salt</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 tsp. baking powder</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 cup sugar</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">zest of 3 large oranges</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">3/4 cup buttermilk</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1/2 cup oil</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">2 eggs</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 Tbsp. orange juice fresh</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1/2 tsp. vanilla extract</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 cup fresh cranberries chopped or halved</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Flour to coat cranberries (optional)</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;"><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px 0px 4px;"><span class="s3" style="font-weight: bold;"><span style="font-size: medium;">Instructions</span></span></p><ol class="ol1" style="-webkit-text-size-adjust: auto;"><li class="li4" style="font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Preheat oven to 350 degrees and line a loaf pan with parchment or grease it well.</span></li><li class="li4" style="font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Combine flour, salt, baking powder and sugar in a bowl. Set aside.<br />In a large bowl, whisk together orange zest, buttermilk, oil, eggs, orange juice and vanilla. </span></li><li class="li4" style="font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Lightly shake cranberries in 2 tablespoons of flour. This is optional. But cranberries will naturally float to the top of the bread batter. Dredging them in flour will help keep them evenly dispersed throughout the bread.</span></li><li class="li4" style="font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Slowly add the dry ingredients into the wet and gently fold together. Just before it's combined, add in cranberries and stir JUST until combined. </span></li><li class="li4" style="font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Pour into prepared pan and bake for about an hour, or until an inserted knife comes out clean. <br /></span></li></ol><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">Orange Glaze:</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1 cup powdered sugar</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">1-2 Tbsp. fresh orange juice</span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;"> </span></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">-Slowly add in orange juice to powdered sugar and whisk. Only add as much juice as needed to get a thick but pourable consistency. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s2" style="font-size: 17.41px;"></span><br /></p><p class="p4" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-size: 17.41px;">-Let glaze dry before wrapping the bread.</span></p>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-24787971366630255992020-12-15T12:00:00.003-08:002020-12-15T12:00:18.073-08:00Carrot Cake<p><span style="-webkit-text-size-adjust: auto; font-size: 17.41px;">For as long as I can remember, Carrot Cake has been my favorite. I want to have it for our wedding cake, but we had Kaye's mom make our cake and she didn't make carrot cake.This is the best Carrot Cake recipe I have found.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">DR. FREDERICK'S CARROT CAKE:</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">4 eggs</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 1/4 c. vegetable oil (or 3/4 oil and 1/2 c. applesauce)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 c. granulated sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 c. brown sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">3 tsp. pure vanilla extract</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">2 c. all-purpose flour</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">2 t. baking soda</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">2 t. baking powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1/2 t. salt</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">3 tsp. ground cinnamon</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1/4 t. ground nutmeg (fresh ground is best)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">3 c. grated carrots - (coarse grate, not fine grate)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 c. chopped pecans</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">8 oz. drained crushed pineapple (I drained the pineapple and measured 8 oz. - or 1 c.)</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">FROSTING:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1/2 c. butter, softened</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">8 oz. cream cheese, softened</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">3 1/2 c. powdered sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 tsp. vanilla extract</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1/2 c. chopped pecans</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">heavy whipping cream</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">pinch of salt </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan or two round cake pans.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">In a large bowl, beat together eggs, oil, applesauce (optional), sugars, and vanilla. Mix in flour mixture. Slowly stir in carrots, pineapple, and nuts.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. (baking times may vary) Let cake cool in pan for a few minutes, then turn out onto a wire rack to cool completely. </span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">For the frosting:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Beat everything together except the nuts until it's smooth and creamy. Only add a splash of the whipping cream at a time until the frosting is creamy but stiff. You don't want it too thin. Fold in pecans. Make sure your cake is completely cooled before you frost it.</span></p>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-33647969716271790002020-12-15T11:37:00.005-08:002020-12-15T11:52:10.889-08:00Mr. Potato HeadCuyler decided that he wanted Mr. Potato Head for dinner on his birthday this year. Not just a baked potato bar. No, that wasn't good enough. He wanted everyone to make their own Mr. Potato Head and then eat him. We had all the fixings for a baked potato bar. The only catch was that you had to put it on the outside of the baked potato. I put a lot of the condiments out, whole, so people could make them the shapes they wanted. It ended up being a lot of fun. We decorated the house with my 18 real Mr. Potato Heads. Charis even made a Mr. Potato Head cake.<div><br /></div><div><b><span style="font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSJUfTpIZwz0B9jI91hsKZyEog_0OSV7MM_EduCDpvUxC18YKqeEcV1fvHMBsy_FkUnT9CLH_vYUrNF-InXknpcfpl-83hNI6_n6OvIjM_lI8F-dboxHQ_XCjIEWnTlDVCbBb60FiBToe/s2048/3C485D47-7409-4E2C-9A40-CF80D2D811AF.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1530" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSJUfTpIZwz0B9jI91hsKZyEog_0OSV7MM_EduCDpvUxC18YKqeEcV1fvHMBsy_FkUnT9CLH_vYUrNF-InXknpcfpl-83hNI6_n6OvIjM_lI8F-dboxHQ_XCjIEWnTlDVCbBb60FiBToe/s320/3C485D47-7409-4E2C-9A40-CF80D2D811AF.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpUdNdkYSkvvbnfOgyTOTZvYQbwhFaIy2b_IxLVo9h00K2Yqhcx7_dfVlZh5c_IcFMTmCyyde3oxxYxHU3uRknytubNC8_ZIL0P9BCwdgeT8ZEIC6Ci8tHwLAXNRKf4rbojDr-AQj3g3N/s2048/9596CA58-18FB-4958-A6EA-679A44D669D3.JPG" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokiEGNa-5vY0Xs1xES6degPa37zGxkJqNDYrvGb22y8TlCsqjGGMj5HyUby5s7LRzSSDW9HP2Sh8VHpxs7zdZrHqxxF6ItpOu0Lof8RNT-5U3xLDyOAXCziio48PZnlVYW1Vhb4G9RZKR/s2048/54060C4E-DAA3-4FD5-A813-2361746B0D71.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1530" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhokiEGNa-5vY0Xs1xES6degPa37zGxkJqNDYrvGb22y8TlCsqjGGMj5HyUby5s7LRzSSDW9HP2Sh8VHpxs7zdZrHqxxF6ItpOu0Lof8RNT-5U3xLDyOAXCziio48PZnlVYW1Vhb4G9RZKR/s320/54060C4E-DAA3-4FD5-A813-2361746B0D71.JPG" /></a></div><br />Mr. Potato Head Potato Bar </span></b></div><div><br /></div><div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Baked Potatoes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Grated Cheese</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Sour Cream </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Chili</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Green onions</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Boiled Eggs </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Avocados</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Chives</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Green Peppers</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Red Peppers</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Sunflower Seeds</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Olives</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Cherry Tomatoes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Whole Mushrooms</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Pretzel Sticks</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Artichokes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Green Peas</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Asparagus </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Radishes </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Ham Slices</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">String Cheese</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Bacon</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Broccoli </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Mini Carrots </span></p></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-16063271558216623322020-12-14T20:25:00.003-08:002021-07-01T09:58:53.800-07:00Curried Honey Mustard Chicken<p><br /></p><p>When Allan was the bishop we had a dinner for all the bishopric and clerks. We served this chicken. Everyone loved it. It is delicious and easy to make.</p><p>When I was taking it over to the church for the dinner, I spilled some of the sauce in the car. Curry powder, along with the butter and mustard really stain. I worked really hard to get the stain and the smell out of our brand new car, but failed. At least our car smelled delicious for week or two. I ended up having to have the car detailed to get the aroma out.</p><p><br /></p><p> <span style="-webkit-text-size-adjust: auto;"><span style="color: #cc0000; font-size: large;"><b>Curried Honey Mustard Chicken</b></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">⅓ cup butter, melted </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">⅓ cup honey</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">¼ cup Dijon-style prepared mustard</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">4 teaspoons curry powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">1 pinch ground cayenne pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">4 skinless, boneless chicken breasts</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Diced mango</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Cilantro sprigs</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Lime wedges</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Rice</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.8px;"><span class="s1" style="font-size: 17.41px;"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Step 1 In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Step 2 Preheat oven to 375 degrees F (190 degrees C).<br />Step 3 Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17.4px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1" style="font-size: 17.41px;">Step 4. Serve overcooked rice. Garnish with mangos and cilantro with lime wedges on the side.</span></p>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-63274188742984511672020-12-14T16:38:00.011-08:002020-12-15T19:27:01.305-08:00Soft Ginger Snaps<p></p><div><br /></div><p></p><p><br /></p><p>When I was a little girl, my grandmother would spend several months a year at our home. most of the time she lived in Idaho with my Aunt Margaret. But, every few months, she would come spend a month of two with us. I loved to have her come visit. She was deaf and only spoke sign language. I didn't know much sign language, other than the alphabet and "thank you" and "good night". But I was little enough, that I used to love to just sit with her on her bed and hold her hand.</p><p>Grandma's favorite cookies were Ginger Snaps. She loved them with her Postum. They were hard and dry and I thought they were way to spicy. I didn't like them, at all.</p><p>Now that I am old, I really like ginger cookies. I like them soft and probably not as spicy as the old ginger Snaps. I especially like them at Christmas time.</p><p><br /></p><p><b><span style="font-size: medium;">Soft Ginger Snaps</span></b></p><p></p><ul style="text-align: left;"><li>1/2 cup Butter. melted and cooled. </li><li>1/2 cup Brown Sugar </li><li>1/3 cup Dark Molasses </li><li>1 Egg </li><li>2 cups Flour </li><li>2 t. Baking Soda </li><li>1 1/2 t. Ground Ginger </li><li>1 t. Ground Cinnamon </li><li>1/2 t. Ground Cloves </li><li>1/4 t. Salt </li><li>1/4 cup Granulated or Sanding Sugar </li></ul><p></p><p>1. Preheat oven to 350 degrees. Lightly grease 2 baking sheets.</p><p>2. Mix butter, brown sugar, and molasses. Add egg and mix well.</p><p>3. Add all other dry ingredients (except granulated sugar). Mix until well combined. Dough will be soft. </p><p> 4. Divide the dough into 36 pieces (about 1 T. or the size of a walnut). Roll into a ball and roll ball in sugar. Place balls about 2" apart on cookie sheet. Do not flatten. </p><p>5. Bake cookies 8-10 minutes. Do not overbake. </p><p>6. To keep cookies soft, remove cookies immediately from cookie sheets and place in air tight containers. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><b><span style="font-size: medium;"><br /></span></b></p><p><b><span style="font-size: medium;"><br /></span></b></p>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-3003904770157222232013-01-06T15:37:00.001-08:002013-01-06T15:46:08.907-08:00Creme Brulee<em>I planned on making Creme Brulee for Christmas dinner this year. It has been a favorite of our family for years. I looked on my blog, because I was sure I had posted it long ago. But to my surprise it wasn't here. I decided I better post it. I like having my blog because it enables me to have access to my favorite recipes wherever I happen to be (as long as I have internet access). </em><br />
<em>Several years ago, Emma invited me to attend a charity event with her and Clark at LeCaille Restaurant. It is a very nice restaurant, in a very quaint, beautiful setting. I had never been there, so I was very excited to go. Allan was out of town, so Charis went with me. It was a lot of fun and the food was delicious. The one thing on the menu that was most memorable for me was the Creme Brulee. I had never had it before that night. It was so good. I decided I really wanted to learn to make it.</em><br />
<em>That year, for Christmas, Allan bought me some ramekins and a kitchen torch. Allan loves the kitchen torch. Every time I make Creme Brulee, he insists on torching the tops. It really isn't that hard to make. Just don't over bake it or it will be kind of rubbery instead of melt in your mouth smooth and creamy.</em><br />
<em>At LeCaille, they put just a smidge of raspberry jam on the bottom of the ramekin before they poured in the Creme Brulee. It was a delicious surprise.</em><br />
<br />
<br />
<span style="font-size: large;">Vanilla Creme Brulee</span><br />
6 large egg yolks<br />
6 Tablespoons sugar<br />
1 vanilla bean, split lengwise or 1 t. real vanilla extract (the vanilla bean is better)<br />
1 1/2 cups whipping cream<br />
6 teaspoons granulated sugar (or 8-12 teaspoons packed brown sugar).<br />
<br />
Preheat oven to 325<br />
Whisk yolks and 6 Tablespoons sugar in medium bowl to blend. Scrape in the seeds from vanilla bean. Gradually whisk the cream into the sugar and eggs. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2 inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.<br />
Bake custared approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight. <br />
Two hours before serving, sprinkle 1 teaspon sugar on top of each custard, spread the sugar evenly. using a kitchen torch, carefully carmelize the sugar on top. Or, Place dishes on small baking sheet. Broil unil sugar just start to caramelize, rotating sheet for even browning, about 2 minutes. Sugar should be a pretty golden brown, not black. Chill until caramelized sugar hardens, about 2 hours.christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-37093326524571090022013-01-02T15:00:00.002-08:002013-01-02T15:00:25.196-08:00Carmel Apple Popcorn<em>I'm a little reluctant to post this recipe.</em><br />
<em>I've made it for several family parties this year. I made it for Elijah's baptism. and Allan has taken it to work a few times. Every time I make it, people tell me how delicious it is. Several people have actually told me it is the best popcorn they have ever eaten. It is that good! That's why I am a little reluctant to share the recipe. If I ever find a popcorn contest, I might just enter this, since it is actually my very own creation. I'm a little concerned that someone may beat me to it. Oh well, here goes. Be prepared, it is a little addicting.</em><br />
<em></em><br />
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif"; line-height: 115%;">Carmel Apple Popcorn</span></span><br />
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif"; line-height: 115%;"><o:p></o:p></span></span><br />
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><strong>2 gallons popped popcorn (8 oz. unpopped)<o:p></o:p></strong></span></span><br />
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><strong>Several handfuls of dried apples (to taste)<o:p></o:p></strong></span></span><br />
<strong></strong><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Arial","sans-serif";"><strong><span class="apple-style-span">1/2 cup butter (or margarine)</span><br />
<span class="apple-style-span">2 cups brown sugar</span><br />
<span class="apple-style-span">1/2 cup white corn syrup</span><br />
<span class="apple-style-span">1 Tbsp. water<o:p></o:p></span></strong></span></div>
<span style="font-family: "Arial","sans-serif";"><strong>1 tsp. Apple flavoring<span style="mso-spacerun: yes;"> </span>(available at Bakers Cash and Carry)<br />
<span class="apple-style-span">Pinch of baking soda<o:p></o:p></span></strong></span><br />
<strong></strong><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><strong>White chocolate (available at Bakers Cash and Carry)<o:p></o:p></strong></span></span></div>
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><strong>Cinnamon Sugar in a shaker</strong></span></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><strong><span style="mso-tab-count: 1;"> </span>2 Tbsp. Cinnamon</strong></span></span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<strong><span class="apple-style-span"><span style="font-family: "Arial","sans-serif";"><span style="mso-tab-count: 1;"> </span></span></span><span style="font-family: "Arial","sans-serif";">6 Tbsp. Sugar<o:p></o:p></span></strong></div>
<span style="font-family: "Arial","sans-serif"; line-height: 115%;"><br /><strong>
Put popped corn and dried apples in a very large bowl. <br />
<span class="apple-style-span">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.<span style="mso-spacerun: yes;"> </span>Add pinch of baking soda and apple flavoring, stir in thoroughly. Remove immediately from heat and pour caramel sauce over the popped corn and mix thoroughly. <o:p></o:p></span></strong></span><br />
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif"; line-height: 115%;"><strong>Spread popcorn on a large strip of parchment paper (4-5 feet) drizzle with melted white chocolate. While the chocolate is still wet sprinkle with cinnamon sugar. When the chocolate has set up, turn popcorn over and repeat on other side (if desired)<o:p></o:p></strong></span></span></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span class="apple-style-span"><span style="font-family: "Arial","sans-serif"; line-height: 115%;"><strong>Break into bite sized pieces.</strong></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-7665960921214863992011-10-10T08:35:00.000-07:002012-02-28T14:01:05.960-08:00Chocolate Cream Cake<div>
<i><span class="Apple-style-span" style="font-size: 130%;">My stake has a tradition of having a dinner for all the women in the stake before the annual Church Women's broadcast. this year, our ward was in charge of the food. We had homemade cakes for dessert. Someone brought a Raspberry Torte (actually 4 of them). <span class="Apple-style-span" style="font-family: georgia;">Someone</span> else brought Coconut Cream Cakes. Another lady brought 4 Black forest Cakes. And a Chef in our ward brought 8 cheese cakes. They were all different, and all beautiful and all delicious. I was asked to bring 4 chocolate cakes. They couldn't be from a mix. I made two with whipped cream filling and chocolate butter cream frosting and two with chocolate filling and chocolate cream cheese frosting. This is the recipe I used.</span></i></div>
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<span class="Apple-style-span" style="font-size: 130%;"><br /></span></div>
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<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Sour Cream Chocolate Layer Cake</span></b></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 cups cake flour</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 ¼ cups sugar</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon baking soda<span class="Apple-tab-span" style="white-space: pre;"> </span></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon salt<span class="Apple-tab-span" style="white-space: pre;"> </span></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 cup sour cream</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 cup butter or margarine, softened</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 squares (2 ounces) unsweetened chocolate, melted and cooled</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">¼ cup hot water</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 ½ teaspoon vanilla</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Chopped Nuts</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">In large bowl of mixer, stir together flour, sugar, soda and salt. Add sour cream, butter and eggs. Beat at low speed just until blended. Then beat at medium speed w minutes, scraping bowl occasionally. At low speed stir in chocolate. Add water and beat at medium speed 2 minutes more, scraping bowl occasionally. Stir in vanilla. Pour into 2 greased and floured 9 in layer cake pans. Bake in preheated 350° oven about 25 to 30 minutes or until pick inserted in center comes out clean. Cool on racks 10 minutes, then invert on racks, remove from pans. Turn layers top sides up and let cool. Cut rounded tops of cakes. Fill with Chocolate Cream Filling between layers. Frost with Chocolate Cream Cheese Frosting. Garnish with chopped nuts or chocolate sprinkes.</span></span></div>
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<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Chocolate Cream Filling</span></b></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">½ cup sugar</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">¼ cup flour</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Dash of salt</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 cup milk</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 egg, slightly beaten</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 square (1 ounce) unsweetened chocolate</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon vanilla</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">In small saucepan combine sugar, flour and salt. Gradually beat in milk with whisk. Cook and stir over medium heat until thickened and smooth. Remove from heat and beat in egg. Return to low heat for 30 seconds while beating. Add chocolate and beat until melted. Beat in vanilla. Remove from heat and place plastic wrap directly over top on filling to keep skin from forming. Chill. Stir before using.</span></span></div>
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<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Chocolate Cream Cheese Frosting</span></b></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 package (3 ounce) cream cheese, (softened)</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 tablespoons butter</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 squares (2 ounces) unsweetened chocolate, melted and cooled.</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 ½ cups unsifted powdered sugar</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2 tablespoons half and half</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon vanilla</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">In small bowl of mixer, beat together cream cheese and butter until light and smooth. Stir in chocolate and salt, add sugar alternately with half and half, beating thoroughly after each addition. Stir in vanilla.</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><br /></span></span></div>
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<span style="font-size: 130%; letter-spacing: 0px;"></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Stabilized Whipping Cream</span></b></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px 0px 6px; min-height: 12px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"> </span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 tablespoon unflavored gelatin</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">¼ cup cold water</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">3 cups heavy whipping cream</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">¾ cup powdered sugar</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 ½ teaspoon vanilla</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon almond extract (optional)</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Combine gelatin with water in a small saucepan. Let stand until thick. Over low heat, stir constantly until just dissolved. Remove from heat and allow to cool slightly. (It should still be liquid). Whip the cream, sugar, and vanilla until slightly thick in a large mixing bowl. Turn mixer on low and gradually add the gelatin, then beat on high until the cream is thick. </span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Chocolate Butter Cream Frosting</span></b></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">4 tablespoons cocoa</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">3 cups powdered sugar</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">4 tablespoons softened butter</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">2-3 tablespoons milk</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">1 teaspoon vanilla</span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px; min-height: 12px;">
<span class="Apple-style-span" style="font-family: georgia; font-size: 130%;"><span style="letter-spacing: 0px;"></span></span></div>
<div style="font-size-adjust: none; font-stretch: normal; font: 11px/normal Arial; margin: 0px;">
<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: georgia; font-size: 130%;">Mix cocoa and powdered sugar in missing bowl. Add softened butter, milk and vanilla. Beat until smooth.</span></span></div>
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</div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-23076079622312053502011-09-21T10:16:00.000-07:002011-10-10T18:41:59.110-07:00Zucchini Bread<i><span class="Apple-style-span" style="font-size:130%;"><div><span class="Apple-style-span"><i>Charis called me yesterday looking for this recipe. I didn't know I hadn't posted it here. </i></span></div>When I was engaged, Emma made me a file of her favorite recipes. Many of them became my "go to" recipes as I learned to cook for my family. This is one of the recipes she gave me.</span></i><div><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" ><br /></span></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" ><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size:130%;">ZUCCHINI BREAD</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >3 eggs well beaten</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 cup brown sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 cup white sugar</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 cup oil</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 Tbsp. vanilla</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >2 cups flour</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >½ tsp. baking powder</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >2 tsp. soda</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 tsp. salt</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >2 tsp. cinnamon</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >2 cups grated zucchini</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >1 cup chopped nuts</span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size:130%;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px;font-size:130%;" >Mix eggs, sugars, oil, and vanilla. Add dry ingredients, zucchini and nuts. Let sit 20 minutes. Grease 2 loaf pans. Bake at 350º for 35-40 minutes.</span></p></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-12647581275317905772011-02-17T12:34:00.000-08:002011-10-10T18:41:30.695-07:00Chocolate Mousse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG35ca8A18QCEOPZHTZU_P17Zp_VOlMqZj3NYsUvsjp2mRiH2kjmJNfZhJhDn6-UkpR4E1tXIl5YpmPygTX88U09l1xRyvOrKi1Jv9DnqUQkxkv-VgMU2rAw6UU3MovLbY0qC4pLhqwxw8/s1600/014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574762892126712274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG35ca8A18QCEOPZHTZU_P17Zp_VOlMqZj3NYsUvsjp2mRiH2kjmJNfZhJhDn6-UkpR4E1tXIl5YpmPygTX88U09l1xRyvOrKi1Jv9DnqUQkxkv-VgMU2rAw6UU3MovLbY0qC4pLhqwxw8/s320/014.JPG" /></a><br /><br /><div><em><span class="Apple-style-span" style="font-size:130%;">When I was in college, I spent one semester living at the Sill Home Living Center on the University of Utah campus. It was the best experience I had while I was in college. I loved it. I lived there with my best friend, Sharon Hale. I learned a ton and had a lot of fun. Shortly after I lived there, they did away with the Home Living Center. Now it is just called, The Sterling W. Sill Building. One of Dallin's professors has her office in the building now. I think it is so sad. But I guess they think that the education we got there, is not neccessary in today's world. </span></em></div><span class="Apple-style-span" style="font-size:130%;"><br /><br /></span><div><em><span class="Apple-style-span" style="font-size:130%;">A few months after we finished our semester there, all the girls that had lived there together, gathered for dinner. I was in charge of dessert. I made Chocolate Mousse. I never made it agian until Valentine's day this year. It was really good. Allan really liked it. I piped it into small heart shaped cups, I had made out of chocolate. They were quite pretty and delicious.</span></em></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande';font-size:130%;"><b><br /></b></span></div><div><span class="Apple-style-span" style="font-size:130%;"><b><em></em></b><span class="Apple-style-span" style="font-family:'Lucida Grande';"><b>Chocolate Mousse</b></span></span></div><div><span class="Apple-style-span" style="font-family:'Lucida Grande';font-size:130%;"><b><br /></b></span></div><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">4 oz bar of high quality dark chocolate (Ghiradelli) Use 7 of the 8 squares (use last square as a garnish)</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">10 oz heavy whipping cream</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">¼ cup extra fine granulated sugar (not powdered) or just grind regular sugar in food processor</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">1 large egg white</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">1 tsp. almond extract</span></p><p style="MARGIN: 0px; MIN-HEIGHT: 13px; FONT: 11px 'Lucida Grande'"><span style="font-family:times new roman;"><span style="font-size:130%;"><span style="LETTER-SPACING: 0px"></span><br /></span></span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Break chocolate into small pieces and set aside</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">In a small saucepan, heat half of the cream until it begins to boil. Turn off heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth. </span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Pour the mixtureinto a bowl set over a large bowl of ice water and add the rest of the cream and almond extract. Using a hand held electric whisk, beat the mixture to soft peaks. Remove the bowl fromg the iced water.</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Separate egg white into a bowl (glass or metal)</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Whisk the egg white with a handheld electric beater until stiff peaks form. Add sugar, a tablespoon at a time, and continue whisking to a soft meringue.</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Carefully fold the meringue through the chocolate mixture, then spoon into chilled serving glasses.</span></p><p style="MARGIN: 0px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Or refrigerate and when cold, pipe into serving cups.</span></p><p style="MARGIN: 0px 0px 5px; FONT: 11px 'Lucida Grande'"><span style="LETTER-SPACING: 0px;font-family:times new roman;font-size:130%;">Chill before serving. </span></p><span class="Apple-style-span" style="font-size:130%;"><br /><span style="LETTER-SPACING: 0px"><br /></span></span><br /><p></p>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-18892884824407457022011-02-13T13:41:00.000-08:002011-02-14T14:57:34.678-08:00Cherry Cordial Popcorn<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtMhgbQPmzegWL9aDJi0qnrX_3-Sa-RH-LKAAR7CIcqZhrXz1qPeBRWAD58QnPwDm2UZE6gfJGX6rGZHfs32SByi0W3BspERa4ng9TvIM3e6eaiB24YCsvR_-Zf_urJJdUVd0bqN4duyr/s1600/008.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573297566754444290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtMhgbQPmzegWL9aDJi0qnrX_3-Sa-RH-LKAAR7CIcqZhrXz1qPeBRWAD58QnPwDm2UZE6gfJGX6rGZHfs32SByi0W3BspERa4ng9TvIM3e6eaiB24YCsvR_-Zf_urJJdUVd0bqN4duyr/s200/008.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNaLwBhWyJfOzV4ju3nUZ-WVxx-BrzUUjTBa-_iM5iJP27VbwCPV7MM8edpww38uBXpyI8I_C_ThJLE1gxBleGCITGaKEZhYKRyAavBH27MYkF5T51V-tLLjdMzeyo-tr6IRNSg0PeDPU/s1600/002.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573297435982054882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNaLwBhWyJfOzV4ju3nUZ-WVxx-BrzUUjTBa-_iM5iJP27VbwCPV7MM8edpww38uBXpyI8I_C_ThJLE1gxBleGCITGaKEZhYKRyAavBH27MYkF5T51V-tLLjdMzeyo-tr6IRNSg0PeDPU/s200/002.JPG" /></a><br /><div><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>We have two girls in our ward who were baptized last spring. They are both so cute. I just love them dearly. They were both born in our ward. Both their parents had been members of the church since they were in high school. But they hadn't attended in years. They were active in another church. Their family attended the open house of the Draper Temple. Nicole and Ashley were so excited by it that they convinced their parents to let them have the discussions. The whole family started coming to church. They will be going through the temple and being sealed at the end of the month. They are so happy. Lisa, the mom, is now my visiting teaching partner. I have never had such a committed partner. They are just an amazing family. I'm so excited for them. </em></div><div><br /><br /></div><div><em>Last week, they brought me some Cherry Cordial Popcorn for my birthday. It was so yummy, I decided I should figure out how to make it. </em></div><div><br /></div><div><span style="font-size:130%;"><strong>Cherry Cordial Popcorn</strong></span></div><div><br /></div><div>4 quarts popped corn</div><div>1 1/2 cup granulated sugar</div><div>1/2 cup light corn syrup</div><div>2 Tbsp. butter</div><div>1/2 tsp. salt</div><div>1/4 tsp. cream of tartar</div><div>1 tsp. baking soda</div><div>1 tsp. Cherry flavoring oil (available at bakers supply stores like Baker's Cash & Carry)</div><div>red food coloring<br /></div><div>semi sweet molding chocolate</div><div>white molding chocolate</div><div><br /></div><div>Keep freshly-popped orn warm in large baking pan in 200 degree oven. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to poil. stirring constantly. Cook to 250 degrees without stirring. Remove from heat. <strong>After boiling action ceases</strong>, add flavoring and color. Add soda and stir in quickly but thoroughly. Put warm popcorn in a large bowl. Pour syrup at once while foamy over warm popcorn. Mix gently to coat popcorn. Spread onto parchment paper and break into pieces.</div><div><br /></div><div>Melt chocolate in microwave, one minute at a time at 30% power until barely melted. Drizzle over popcorn. Do the same with the white chocolate.</div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-69778331174145311042011-02-05T08:07:00.000-08:002011-02-05T08:57:14.652-08:00Chocolate M&M cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuydIyo1II19VmX3kS_gJPEtDH5UqBMEt8XU9p9lylp-7uaHbyxHMmaKlF_v0Wl0Xu5HxvASkEDWP-pg-A_nz0EcmeEfXLHSq-tBisoZUFJbcRINwMe0k3o4r9ciXDhleD_-crN4V10kuy/s1600/016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5570241467595266882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuydIyo1II19VmX3kS_gJPEtDH5UqBMEt8XU9p9lylp-7uaHbyxHMmaKlF_v0Wl0Xu5HxvASkEDWP-pg-A_nz0EcmeEfXLHSq-tBisoZUFJbcRINwMe0k3o4r9ciXDhleD_-crN4V10kuy/s320/016.JPG" /></a><br /><div><em>Valentine's day is one of my favorite holidays. I like everything about it. (look at my </em><a href="http://cutevalentines.blogspot.com/"><em>Valentine Blog</em></a><em>). I mostly like making Valentines for the people I love. Allan likes to take Valentine treats to work. Actually, he likes to take any kind of treats to work. I usually make him sugar cookies or waffle cookies at Valentines. But this year I found a new recipe. The recipe for these cookies is almost the same as the recipe for Rolo cookie (minus the Rolos). I think they are really cute and Allan likes them even better than Rolo cookies. I think he'll be taking some to work this year. </em></div><br /><div><em><br /></em><strong><span style="font-size:130%;">Chocolate M&M Cookies<br /></span></strong>1 cup butter<br />2 eggs<br />1cup sugar<br />1 cup brown sugar<br />2 teaspoons vanilla<br />2 1/2 cup flour<br />3/4 cup cocoa<br />1 teaspoon baking soda</div><br /><div>M&M's</div><br /><div>2 Tablespoons sanding sugar (to roll dough in).</div><br /><div>Cream butter, sugars, eggs and vanilla. Add flour, baking soda and cocoa. The dough will be very thick and sticky. Form into balls and roll in sanding sugar. Push 6-7 M&M's in the top of each ball of dough. Bake at 400 degrees for 8-10 minutes</div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-3570452353174136882010-11-05T15:18:00.000-07:002010-11-05T15:29:48.667-07:00Tangy Cream Cheese Croissants<i>Last month we went to Josh and Sarah in Maryland. They have a cute new baby boy and two other cute boys we were very anxious to see. Grandkids are the best! They live in a cute house in a beautiful part of the country. There is nothing quite like autumn in New England.</i><div><i>While we were there Sarah make ham and cheese sandwiches on Croissants. They had a delicious orange marmalade spread on them. I would never have thought to put these ingredients together, and if I had read the recipe, I don't think I ever would have made it because it sound so strange. But it was yummy. She used havarti cheese. Sarah said her mother had made it a few weeks earlier, when she was there when Benjamin was born.</i> </div><div><br /></div><div><b><span class="Apple-style-span" style="font-size: large;">Tangy Cream Cheese Croissants</span></b></div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px; border-collapse: collapse; "><div><span class="Apple-style-span" style="font-family:'times new roman';">8</span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> oz cream cheese<br />4-6 oz apricot preserves<br />3-4 oz cool whip (small tub-use half of it)<br />ham slices cut in half<br />swiss or havarti or provalone cheese slices cut in half<br /><br />Cream together cool whip, cream cheese and apricot preserve. Spread on croissants. Place ham and cheese in croissants. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:'times new roman';"> </span></span></div></span></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-33692155706207860582010-11-03T11:16:00.001-07:002010-11-04T09:12:51.325-07:00Royal Icing<i>Every year I make ghost cookies for Halloween. Last year I made them for all the Young Women in my ward. I usually take them to the ward Halloween party. It is about the only time I actually decorate cookies. Usually, I just put frosting on Valentine cookies. Occasionally, I make decorated Easter Egg cookies.</i><br /><br /><i>I started to take a cake decorating class when I was in college, but it didn't work in my schedule, so I quit after the first week. I have had a few lessons since then but really never got the hang of it.</i><br /><i>A few years ago, I went to a class on decorating cookies. The woman made sugar cookies that were absolutely darling. But she only used royal icing to frost them with. Royal icing tastes awful. It is hard and makes the cookies crunchy. I don't think it is a very good combination. However, if you use it sparingly, you don't even notice that it is there and it makes the cookies much easier to frost with good frosting. I just use it to pipe around the edges of the cookies. I let it dry, then I usually use cream cheese frosting (that I have added a little milk to to make it a little runny) to float the frosting onto the cookie. It makes the frosting on the cookie look very smooth. After the cream cheese frosting has set up a little I use a tiny bit of royal frosting to add detail to the cookie. If I am decorating very much, I still just use cream cheese frosting because it tastes so much better, and I figure, what good is a cookie if you can't eat it?</i><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535401463820119186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRMeAnNP0DavA5hvh5x6vdzutslvCGNAUdbvc8LNhC9U93BkxdrllTKUwL9otNk2A_92s-eehyphenhyphenfJ7mbTUixrsSmvY_OEkJBN4NzQcyTb_vYsXPk4dGaCE8GdVJmYcer3iZnRL2hObBmUff/s320/SAM_1003%5B1%5D.JPG" /><br /><br /><p style="TEXT-ALIGN: left; MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px"><b><span class="Apple-style-span" style="font-size:large;">Royal Icing</span></b></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px"><span class="Apple-style-span" style="font-size:large;">1 lb powdered sugar</span></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px"><span class="Apple-style-span" style="font-size:large;">1 teaspoon cream of tartar</span></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px"><span class="Apple-style-span" style="font-size:large;">3 Tablespoons meringue powder</span></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px"><span class="Apple-style-span" style="font-size:large;">3 ½ oz water</span></span></p><br /><p style="MARGIN: 0px; MIN-HEIGHT: 15px; FONT: 12px 'Times New Roman'"><span class="Apple-style-span" style="font-size:large;">Beat 5-10 minutes until stiff</span></p><br /><br /><span class="Apple-style-span" style="font-size:medium;"><br /></span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-82380112755180065912010-09-30T12:59:00.000-07:002011-02-18T08:59:17.771-08:00Almond Tulips<i>Several years ago, my friends, Danette and Maryanne and I (and a few other people) took a cooking class at Thanksgiving Point. We learned to make several desserts that I have never made since (including cream puff swans). It was a lot of fun. I'd like to do it again sometime. We made gorgeous matching aprons to wear to the class. They were little cocktail dresses appliqued to a butcher apron. We were rather stunning. When the class was over we made our husbands matching cumber buns and bow ties. and had a dinner party. </i><div><i>These were one of the things we made in the class. They are delicious and make a bowl of ice cream a festive treat.</i></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:130%;"><b>Almond Tulips</b></span></div><div><span class="Apple-style-span" style="font-size:large;"><b><span class="Apple-style-span" style="font-family:'Times New Roman';"></span></b></span><span class="Apple-style-span" style="font-family:'Times New Roman';"><span class="Apple-style-span" style="font-size:large;"><b>(Ice Cream Cookie Bowls)</b></span></span></div><div><div><p style="MARGIN: 0px; MIN-HEIGHT: 15px; FONT: 12px 'Times New Roman'"><span class="Apple-style-span" style="font-size:medium;"><span style="LETTER-SPACING: 0px"></span><br /></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >2 cups egg whites (16-20 eggs)</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >1 teaspoon cream of tartar</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >2 cups sugar</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >2 eggs</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >2 ½ cups sliced almonds</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >1 teaspoon vanilla extract</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >1 teaspoon almond extract</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >2 cups all purpose flour</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >1 cup unsalted butter (melted and cooled)</span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >1 cup water (plus a little if needed)</span></p><p style="MARGIN: 0px; MIN-HEIGHT: 15px; FONT: 12px 'Times New Roman'"><span style="font-size:100%;"><span style="LETTER-SPACING: 0px"></span><br /></span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >Heat cookie sheet in oven at 325° for 20 minutes. </span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >Mix butter and water together. Beat egg whites (don’t whip-you don’t want them airy). Add sugar and cream of tartar until stabilized (about 4 minutes). Add all other ingredients. Mix for 6 minutes on low speed (should be the consistency of thin cake batter). </span></p><p style="MARGIN: 0px; FONT: 12px 'Times New Roman'"><span style="LETTER-SPACING: 0px;font-size:100%;" >Heavily spray hot pan with PAM. Ladle and spread batter to about 6 inch circles (about ⅓ cup). Bake for 20 minutes at 325° until outside edge is golden brown. Immediately remove from hot cookie sheet and form bowl by draping over an upside down cup until hard.</span></p></div></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-81422621763942043022010-07-12T09:29:00.000-07:002010-07-12T10:06:07.509-07:00Dipped Butter Drop Cookies<p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><i><span class="Apple-style-span" style="font-size: medium;">I've been trying to decide what kind of cookies to make for Cuyler's Mission Farewell Party. I'm pretty sure I'll make necktie sugar cookies and Spanish CTR sugar cookies. I'll probably also make Bowtie cookies (because Cuyler wore bow ties for a long time, just like Dallin). I really like these cookies too. They are pretty and taste really good. However, the chocolate on them doesn't always set up well in the summer so I may not make them. Maybe I'll let Cuyler decide. I'll leave the nuts off some of them, since Cuyler is allergic to nuts.</span></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'"><span class="Apple-style-span" style="font-size: medium;"><br /></span></p><p style="text-align: left;margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0.0px"><b><span class="Apple-style-span" style="font-size: large;">Dipped Butter Drop Cookies</span></b></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 cup Butter</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 ½ cup sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">2 T. Milk</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">2 eggs</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 t. Vanilla</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">2 ½ cup flour (maybe a little more)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">½ t. Salt</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">½ t. Baking powder</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">Heat oven to 375º</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">Cream butter, sugar and milk until well blended. Beat in eggs and vanilla.</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">Add flour, salt and baking powder. Mix well. Drop by tablespoonfuls onto sprayed cookie sheets. (2 inches apart).</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">Bake 7-9 minutes. Let cool. When cool dip in melted dipping chocolate or melted chocolate chips then in sliced almonds or chopped pecans. Let cool at room temperature. </span></span></p><div><span class="Apple-style-span" style="font-family:'Times New Roman', serif;font-size:100%;"><span class="Apple-style-span" style="font-size:12px;"><br /></span></span></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-71376232508811374542010-03-02T09:17:00.001-08:002010-03-02T09:17:44.339-08:00Tomato-Basil Crab Bisque<span class="Apple-style-span" style="font-size: medium; "><i>A couple of years ago, Allan and I went to Zuppa's for dinner. I ordered the Lobster Bisque. I'm not a big lobster fan, but I loved the soup. I came home and tried to find a similar recipe. This is what I found. It's not lobster and I really don't remember if it is very much like the soup at Zuppa's. But, never the less, I really like it, too.</i></span><div><span class="Apple-style-span" style="font-size: medium; "><br /></span></div><div><p style="text-align: left; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: large; "><b>Tomato-Basil Crab Bisque</b></span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">4 tablespoons butter</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">1 lb. Fresh crabmeat</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">1-2 tomatoes, peeled, seeded and chopped (about ¾ - 1 cup)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">½ cup chopped fresh basil</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">2-3 cloves, minced</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">Scant 1 cup flour</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">2 ½ cup clam-tomato juice (Clamato juice)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">2 cups whipping cream</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">1/3-1/2 cup ketchup</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">1/3 cup bottled clam juice</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">3 ½ teaspoons Old Bay seasoning</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">¼ t. hot pepper sauce (optional)</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">¾ cup water</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">¼ cup lemon juice</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">Milk</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">Melt butter in heavy large pot over medium-high heat. Add crab meat, tomato, basil and garlic. Saute 2 minutes. Whisk in flour; stir 2 minutes. Whisk in clam-tomato juice and cream, ketchup, clam juice and Old Bay seasoning. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly.</span></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; min-height: 15px; "><span class="Apple-style-span" style="font-size: medium; "><span style="letter-spacing: 0px; "></span><br /></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; font: normal normal normal 12px/normal 'Times New Roman'; "><span style="letter-spacing: 0px; "><span class="Apple-style-span" style="font-size: medium; ">Puree soup in batches in blender until smooth. Return soup to pot. Stir in water and lemon juice. Bring to simmer. Add enough milk to make it desired consistency. Sprinkle with chopped basil and serve.</span></span></p></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-12744173542086591472010-02-23T11:01:00.000-08:002010-03-02T09:20:08.748-08:00Berry Slush<i><div><span class="Apple-style-span" style="font-size: medium;">We served this slush at Josh and Sarah's wedding reception.</span></div><div><span class="Apple-style-span" style="font-size: medium;">I got the recipe from a lady in our ward. At the Court of Honor for one of her sons, they served this slush. I think it is from the Lion House Christmas Cookbook.</span></div><span class="Apple-style-span" style="font-size: medium;">When my older kids were scouts, everyone in our ward made a huge deal about Eagle Scout Courts of Honor. They were almost like a wedding reception. It was kind of crazy. Fortunately, that tradition changed. Now they are more like a normal Court of Honor, honoring several of the boys at the same time and with only slightly more fanfare. It's much better and much easier. </span></i><div><i><span class="Apple-style-span" style="font-size: medium;">At the Court of Honor for one of the scouts many years ago they served this slush. It was delicious. It is very pretty as well. </span></i></div><div><i><span class="Apple-style-span" style="font-size: medium;"><br /></span></i></div><div><span class="Apple-style-span" style="font-size: large;"><b>Berry Slush</b></span></div><div> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">2 cups sugar</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">3½ cups water</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 10 oz. package frozen mixed berries (or raspberries)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 cup orange juice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">1 20 oz. can crushed pineapple, undrained</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">¼ cup lemon juice</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">2 12 oz. cans 7-up (or more)</span></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'; min-height: 15.0px"><span class="Apple-style-span" style="font-size: medium;"><span style="letter-spacing: 0.0px"></span><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Times New Roman'"><span style="letter-spacing: 0.0px"><span class="Apple-style-span" style="font-size: medium;">Combine sugar and water in saucepan and heat till sugar is dissolved. Remove from heat and stir in frozen berries. Add orange juice, crushed pineapple with juice, and a few drops of red food coloring, if desired. Pour into shallow pan (or gallon size zip-lock freezer bags) and freeze. Remove from freezer one hour before serving. Break up with fork till slushy. Fill punch cups two-thirds full with slush. Pour 7-up over. Or mix slush and 7-up in punch bowl. Makes 20 half-cup servings.</span></span></p></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-9053851297097149732010-01-02T11:59:00.000-08:002010-03-02T09:22:00.704-08:00Easy Punch<span class="blsp-spelling-error" id="SPELLING_ERROR_0"><i><span class="Apple-style-span" style="font-size:medium;">Jacci</span></i></span><i><span class="Apple-style-span" style="font-size:medium;"> made this punch for our ward's Young Women of </span></i><span class="blsp-spelling-corrected" id="SPELLING_ERROR_1"><i><span class="Apple-style-span" style="font-size:medium;">Excellence</span></i></span><i><span class="Apple-style-span" style="font-size:medium;"> night a couple of month's ago. We served it for Thanksgiving and again for Christmas. We had cranberries floating in it for the holidays and it was very pretty. It is really easy and very refreshing. Add a little water if it is too strong for your taste.</span></i><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><b><span class="Apple-style-span" style="font-size: large;">Easy Punch</span></b></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 can frozen white grape juice</span></div><div><span class="Apple-style-span" style="font-size:medium;">1 bottle Fresca</span></div><div><span class="Apple-style-span" style="font-size:medium;">Pebbled Ice</span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Mix juice and Fresca together Pour over pebbled ice. Garnish with sliced fruit (limes, lemons, cranberries, etc) if desired.</span></div>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-87021877773978068392009-12-03T09:22:00.000-08:002011-11-07T13:02:58.879-08:00Easy Pecan Logs<em><span class="Apple-style-span" style="font-size: medium;">Last year, I was asked to teach a class on making Pecan Logs in Relief Society. The pecan logs I usually make are kind of complicated and unless you really enjoy making candy or really love pecan logs, I don't think you will ever make them. So I came up with a much easier version. They aren't quite as good, but they are really delicious for the amount of work that goes in to them. Last night I taught the Young Women in my ward how to make them. They all loved them and had a great time making them. </span></em><span class="Apple-style-span" style="font-size: medium;"><br /></span><em><span class="Apple-style-span" style="font-size: medium;">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.</span></em><span class="Apple-style-span" style="font-size: medium;"><br /><span class="Apple-style-span" style="font-size: large;"><br /></span></span><strong><span class="Apple-style-span" style="font-size: large;">Easy Pecan Logs</span></strong><span class="Apple-style-span" style="font-size: medium;"><br /><br />1/2 cup instant fondant mix (available at Bakers Cash & Carry)<br />1 Tbsp. butter (softened)<br />1 teaspoon cream (maybe a little more)<br />2 drops real vanilla<br /><br />3-4 ounces pre made caramel (Peter's brand is good, also available at Bakers Cash & Carry)<br />Pecan halves<br /><br />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.<br /><br />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.</span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-11807876984619844772009-11-24T06:53:00.000-08:002010-07-12T09:48:46.264-07:00Grandma Martin's Fruit Salad<em><span class="Apple-style-span" style="font-size: medium;">Thanksgiving at Allan's house, when he was growing up, was different than Thanksgiving at my house. Allan's mother would always have Turkey for dinner and a couple of different pies for dessert. She always had pumpkin pie and mincemeat pie (Allan's dad loves mincemeat). But other than that it was pretty much like her typical Sunday Dinner.<br />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.<br />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.</span></em><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span><strong><span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-size: large;">Grandma Martin’s Fruit Salad</span><br /></span></span></strong><span class="Apple-style-span" style="font-size: medium;"><br />4-5 apples (different varieties) chopped<br />1-2 bananas sliced<br />Seeds of 1 pomegranate (optional)<br />Grapes cut in half<br />Any other fresh fruit you like (pears, strawberries, kiwi, etc.)<br />Chopped nuts (very optional)<br />1 can fruit cocktail (drain and reserve fluid)<br />1 can pineapple chunks or tidbits (drain and reserve fluid)<br />1 can mandarin oranges (drain and reserve fluid)<br />1/3 cup sugar (brown or white)<br />2 heaping Tablespoons corn starch<br />1 cup cream<br /><br />Mix sugar and cornstarch in a pot, add fruit juices from canned fruit. Heat until thick and clear. Let cool.<br />Whip cream, fold in thickened fruit juice.<br />Gently fold into mixed fruits. Chill.</span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com3tag:blogger.com,1999:blog-8491695839262575054.post-60928929517170308402009-11-23T10:38:00.000-08:002011-05-01T15:39:56.506-07:00Funeral Potatoes<em><span class="Apple-style-span" style="font-size:medium;">In the past two days, both Charis & Rosalie have asked me for the recipe for funeral potatoes. I'm not sure why. Maybe they have been talking to each other. I just boil the potatoes for a couple of minutes before I grate them. They still need to be firm, not soft, or they will go mushy.<br /></span></em><span class="Apple-style-span" style="font-size:medium;"><br /></span><strong><span style="font-size:+0;"><span class="Apple-style-span" style="font-size:large;">Funeral Potatoes</span></span></strong><span class="Apple-style-span" style="font-size:medium;"><br /><br />6 potatoes (or more)<br />3 green onions<br />2 cups medium cheddar cheese (grated)<br />1 can cream of chicken soup<br />1 cup sour cream<br />2 cups crushed cornflakes.<br /><br />Boil and grate potatoes. Toss lightly with other ingredients (except corn flakes).<br />Place in 9x13 pan and sprinkle cornflakes on top.<br />Bake 30 minutes at 350º.</span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com1tag:blogger.com,1999:blog-8491695839262575054.post-17880287648002151682009-11-23T09:54:00.000-08:002010-07-12T09:49:56.247-07:00Baguette Crackers<em>I<span class="Apple-style-span" style="font-size: medium;"> serve these crackers with Artichoke Dip. They are good just to nibble on as well.</span></em><span class="Apple-style-span" style="font-size: medium;"><br /><span class="Apple-style-span" style="font-size: large;"><br /></span></span><strong><span><span class="Apple-style-span" style="font-size: large;">Baguette Crackers</span></span></strong><span class="Apple-style-span" style="font-size: medium;"><br /><br />1 -2 loaves Baguette bread<br />Good quality olive oil<br /><br />Slice baguette into 1/4 inch slices. Brush both sides with olive oil.<br />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.</span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0tag:blogger.com,1999:blog-8491695839262575054.post-66222265127764662372009-11-23T09:42:00.000-08:002010-07-12T09:50:40.906-07:00Artichoke Spinach Dip<em><span class="Apple-style-span" style="font-size: medium;">Whenever I make this, people comment on how yummy it is. However, it never seems to get gone. Maybe that's because I only ever serve it when there is a lot of other good food to eat, too. Maybe if it was the only thing that was served it would all get eaten. Who knows? At any rate, it is really good. We usually have it at Thanksgiving and Christmas. I serve it with baguette crackers.</span></em><span class="Apple-style-span" style="font-size: medium;"><br /><br /></span><strong><span><span class="Apple-style-span" style="font-size: large;">Artichoke Heart Dip</span></span><span class="Apple-style-span" style="font-size: large;"><br />(with Spinach)</span></strong><span class="Apple-style-span" style="font-size: medium;"><br /><br />8 oz. cream cheese softened<br />4 oz. parmesan cheese (pie wedge fresh)<br />1 cup mayonnaise<br />1 small can chopped chilies<br />1 14 oz. can artichoke hearts (chopped)<br /><br />1 package (10 oz.) frozen chopped spinach (let thaw and then squeeze out the water) This is optional but delicious.<br /><br />mix together and bake 20 minutes at 400º.<br />Serve with tortilla chips or Baguette Crackers</span>christinehttp://www.blogger.com/profile/14255976271507788804noreply@blogger.com0