Quiche

Charis hasn't decided on a menu for Natalie's shower. But when we had the shower for Steven and Ashley we served Quiche, Orange rolls and some other sweet breads. 

Quiche 

from the Lion House Cookbook 

1 9” pie shell 

1 cup (4 oz.) shredded Swiss Cheese 

6 slices of bacon (cooked and crumbled) 

1/4 cup ham minced 

2 green onions sliced 

½ green (or red) pepper chopped 

3 eggs beaten 

1 cup cream 

½ teaspoon lemon zest  

½ teaspoon salt 

¼ dry mustard 

Bakee shell for 5 minutes At 425º. Remove from oven. Arange cheese, bacon and ham in shell. Sprinkle with onion and green pepper. Mix eggs and cream and pour over top. Bake at 325º for 45 minutes. Let stand for 10 minutes.

Orange Julius

Long before there was Jamba Juice or anything similar, there was Orange Julius. There was an Orange Julius store in every mall. Now there is just one left in Salt Late. Orange Julius was delicious. Whenever we were shopping and were in a rather indulgent mood, we would dig 35 cents out of our purse and buy one. It was so refreshing. As I recall they used fresh squeezed orange juice. It also had a secret ingredient that was magically delicious. The employees of the store were sworn to secrecy and refused to divulge the secret. Margaret thought she had it figured out. She used Similac for the magic ingredient. But I think it may have just been powdered milk. Sometimes they had different flavors, like strawberry or mango. But the orange was always the best.

Orange Julius

8 - 10 ice cubes
1 12 oz can frozen orange juice (slightly thawed)
1½ cups milk
1 cup water
½ cup sugar
1 t. vanilla

Put all ingredients in blender. Blend on medium to high speed until ice cubes are completely chopped and the mixture is foamy.
Serve immediately.

Blueberry Topping

I am amazed at how long fresh blueberries keep in the refrigerator. I am still using the blueberries we picked in Oregon. I froze some, but the ones I put in the fridge are still very good. Last night I made Blueberry Ice Cream Topping for dessert for FHE. We had it on vanilla ice cream. It was delicious.

Blueberry Topping

1 1/2 pints (3 cups) fresh blueberries
3/4 cup sugar
2 T. butter
2 T. fresh lemon juice
1 T. cornstarch

Melt butter in a saucepan. Add sugar, cornstarch and lemon juice. Add blueberries and cook until juices begin to be released from the berries and the sugar is dissolved. Serve warm over ice cream. or refrigerate and use for cheese cake topping

Peas & Tuna Fish

This is another recipe that I grew up on. My mother served this often. She used canned peas and she served it over toast. Allan's mother occasionally made a similar dish without the peas. She served hers over biscuits. Consequently, that is how I serve it, now (over biscuits, not without the peas). Some of my kids really like this. Others don't particularly care for it. Whenever I serve it Allan asks me if we are broke. He calls it poor man food.

Peas and Tuna Fish

¼ cup margarine
½ cup flour
½ t. salt
3 cups milk
½ pkg. frozen peas
2 cans tuna fish (drained)

Melt margarine and mix with flour. Add salt. Add milk and cook until thickened. Add peas and tuna fish and heat until peas are thawed.
Serve over warm biscuits or toast.

Bowtie Cookies

I really like these cookies because they are really easy to make (although a little messy). They look impressive (like you really know how to cook) and they taste really good. We made these for Charis and Craig's wedding.
A few years ago, Allan's mom found an old, large red velvet bow tie (quite ugly I might add) that I had made for Allan when we were dating. As I recall it was quite fashionable, for about a minute, 35 years ago. She gave it to Dallin and he loved it. He wore it to church for several weeks. He really liked the comments he got about it (none of them, very flattering). After a few weeks, he went to the store and bought a real bow tie (one that you tie). That was the kind he wore until he went on his mission. I think he would still wear them if he thought he could get away with it.
Because of Dallin's great fondness for bow ties, we served these cookies at his mission farewell party.

Butterfly Cookies/BowTie Cookies
Almond Twists

½ of a 17 ½ ounce package (1 sheet) frozen puff pastry
½ cup almond paste
1 egg
¼ cup packed brown sugar

1 cup sifted powdered sugar
¼ t. vanilla
½ t. almond extract
1 T. milk
Coarsely chopped sliced almonds (optional)

Let pastry stand at room temperature for 20 minutes or till easy to roll. On a lightly floured surface, unfold pastry. Roll into a 14-inch square. Using a fluted pastry cutter or a pizza cutter, cut square in half.
For filling, in a small mixing bowl crumble the almond past. Add the egg and brown sugar. Beat with an electric mixer on medium speed till well mixed.
Spread filling over on portion of pastry. Place remaining pastry half on top of filling. Using a fluted pastry wheel or a pizza cutter, cut dough into seven 14x1 inch strips. Then cut each strip crosswise into quarters. You should have 28 pieces. Twist each piece twice.
Place twist about 2 inches apart on a cookie sheet lined with parchment paper. Bake in a 400˚ oven for 12 to 15 minutes or till golden. Remove twists and cool on wire racks.
Meanwhile, for icing, in a small mixing bowl stir together the powdered sugar, vanilla almond extract and milk. Drizzle icing over twists. If desired, sprinkle with almonds.

Chocolate Waffle Cookies

I got the recipe for these cookies from my friend, Danette. I really like these cookies. I usually make these in my heart shaped waffle iron. You can use a regular waffle iron as well. In fact, they probably work better that way. But they are cuter if you use a heart shaped one. I sold my regular waffle iron at a yard sale last year. I never used it for waffles (Allan likes Belgian Waffles better) and I forgot that I used it occasionally to make these cookies. Oh well. My heart shaped waffle iron is wearing out. Charis had one that she never used, so she gave it to me. My old one works better because the holes are deeper. These cookies are really cute for Valentine's day. They are a nice change from the traditional sugar cookies (but I like those, too).

Chocolate Waffle Cookies

Melt together: 3 tbsp cocoa and ½Cup margarine or
2 sq Chocolate

mix in:
2 Eggs
¾ Cup sugar
Dash of salt
1 tsp Vanilla
1 Cup flour

Drop by tbsp onto waffle iron. Cook 1½ minutes Cool and frost then top with nuts.

*These cookies are really cute if you use a heart waffle iron.

Pumpkin Chocolate Chip Cookies

These are the kind of cookies that you either love or hate. If you love them, it is easy to eat too many because they taste good and you can pretend that they are sort of good for you (even though they probably aren't). Dallin loves these cookies.
When Josh & Brad were on their missions, I never sent them cookies. It was too expensive and by the time they would have received them they would have been hard and stale. But with Dallin being in California, I can send them to him every now & then. It only takes a couple of days for him to get them. These are his favorite cookies. He loves it when he gets some in the mail. He tells me that he is tempted to horde them but he usually shares them with his companions.
I got this recipe from a Marilyn Hanson, who I was in the Primay Presidency with in Emerson Ward. These cookies are cake like cookies, they are meant to be soft and fluffy so don't overbake them.

Pumpkin Chocolate Chip Cookies

Mix:
1 cup sugar
½ cup oil
1 egg (beaten)
1 cup canned pumpkin
1 tsp milk
1 tsp. vanilla

Add and mix:

2 cups flour
½ tsp. salt
1 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda

Add one bag of chocolate chips (6 oz.) Drop by teaspoonfuls on a greased cookie sheet or a cookie sheet lined with parchment paper.

Bake for 10 minutes at 375º