Baked Beans
From April Carter.
Ingredients:
1 lb burger, browned ½ lb bacon chopped and fried
1 med onion, chopped 15 oz. kidney beans, drained
15 oz. butter beans, drained 20 oz. pork and beans, drained
1/3 c. brown sugar 1/3 c. white sugar
¼ c. BBQ sauce 2 T. molasses
Salt and pepper ¼ c. ketchup
½ T. chili powder 1 T. dried mustard
Directions:
1. Fry burger, bacon, and onion together.
2. Add everything else. Serve warm.
Cherry Jubilee
From Marina Harrison’s kitchen
Ingredients:
#2 red sour cherries 1 ½ c. cherries
½ c. cider vinegar 12 whole cloves
1 stick cinnamon ¼ c. flour
1 T. lemon juice Red food coloring
Directions:
1. Drain cherries and save juice. Combine sugar ½ c. juice, vinegar, cloves, and cinnamon stick. Boil. Reduce heat and cook 10 min.
2. Mix flour and lemon juice together until smooth. Gradually strain spice mixture into flour and cook until thick. Add cherries and color. Cook until cherries are hot. Serve over ham.
Crab Wontons
Ingredients:
50 square wonton wrappers 1 ½ lbs crab
¾ lb cream cheese ½ t. soy sauce
¼ t. pepper 1 clove garlic minced.
Directions:
1. Mix ingredients together. Wrap in wrappers. Deep fry.
2. Serve with sweet and sour sauce.
Tip: For easier, yummier wontons, use a crab ball and wrap that in the wrappers.
Freezer Jam
Ingredients:
4 lbs. Mashed strawberries 2 pkg. Pectin
6 c. sugar.
Directions:
1. Follow directions on pectin package.
2. Yield: 5 large containers or 8 smaller containers.
Tip: Buy fewer small containers.
Funeral Potatoes
From Amy Bangerter
Ingredients:
8 potatoes 1 can cream soup
1/3 c. green onions ¼ c. butter, melted
1 ½ c. cheddar cheese 1 t. salt
16 oz. sour cream
Directions:
1. Wash, cook, peel, and slice potatoes. Place in 13 x 9 dish.
2. Mix remaining ingredients in saucepan. Bring to a boil. Pour over potatoes.
3. Bake at 400 for 30 minutes.
Ginger Sesame Asparagus
From Kirsten Eriksen
Ingredients:
1 lb. asparagus 1 t. grated fresh ginger root
1 t. soy sauce 2 t. toasted sesame oil
Directions:
1. Heat broiler. Combine all ingredients except asparagus.
2. Break asparagus, discarding roots. Lay asparagus on broiler pan and brush with sauce.
3. Broil until tips begin to brown.
Grandma Bangerter’s Turkey Dressing
From Geraldine Bangerter.
Ingredients:
About 1.5 lbs. ground sausage 2-3 c. onions
1 head celery 2 T. sage
2 loaves bread, diced and dried in oven on cookie sheet 2 c. milk
1 cube butter
Directions:
1. Cook sausage. Add celery, onions, sage, salt and pepper.
2. Mix bread with sausage mixture just before stuffing turkey.
3. Warm meat, but on bread. Add milk and melted butter. Mix and season to taste.
4. Stuff some in bird, put extra in oven alongside turkey Bake at 350 for 30 min.
Green Mashed Potatoes
From Lissa Bangerter
Ingredients:
8 large potatoes 1 cup sour cream
1 t. sugar 1 cube butter
2 T. salt ¼ T. pepper
2 T. minced chives 1 pkg. frozen spinach, cooked
1 c. shredded cheddar cheese milk
Directions:
1. Cook and mash potatoes. Add sour cream, sugar, butter, salt, and pepper. Beat until light and fluffy.
2. Add milk for creamy consistency. Add chives and spinach. Beat well.
3. Put into casserole dish and sprinkle with cheese. Bake at 400 for 20-23 min.
Honey Butter
Ingredients:
½ c. butter ¼ t. vanilla
1 egg yolk 1 c. honey
Directions:
Whip softened butter. Add vanilla and egg. Add honey gradually, whipping while adding.
Marinated Tomatoes
From Lissa Bangerter
Ingredients:
4 t. mustard ¼ c. vinegar
2 cloves garlic ½ c. oil
2 t. sugar ¼ c. chopped parsley
2 t. salt Pepper
tomatoes
Directions:
Combine ingredients. Pour over several sliced tomatoes. Refrigerate several hours before serving.
Spinach Noodles
Ingredients:
8 oz. noodles 1 pkg. frozen spinach
1 c. sour cream ½ cube butter
pepper
Directions:
1. Cook and drain noodles. Add thawed spinach, sour cream, butter, and pepper.
2. Stir until all is melted and mixed
Tuesday, October 21, 2008
Salads
Acini de Pepe Salad
From LaVaun Ficklin.
Ingredients:
1 c. sugar 1 ¾ c. acini de pepe
2 T. flour 3 cans mandarin oranges
½ t. salt 1 can crushed pineapple
1 ¾ c. pineapple juice 1 c. coconut
3 egg yolks beaten 1 c. marshmallows
16 oz. Cool Whip
Directions:
1. Add pasta to 2 quarts boiling water. Cook 8-10 min until tender. Rinse and cool.
2. Add water to canned pineapple juice to make 1 ¾ cups. Add sugar, flour, salt, and egg. Boil over medium heat until thick. Add pasta and sit over night.
3. Add fruit and whipped topping
4. Chill and serve.
BYU Salad Dressing
Ingredients:
1 pint Mayonnaise 1 pint buttermilk
1 t. onion salt 1 t. garlic salt
1 t. Accent 2 T. parsley flakes
Directions:
Shake together, but not too much.
Classic Potato Salad
Ingredients:
1 c. mayonnaise 2 T. vinegar
1 ½ t. salt 1 t. sugar
¼ t. pepper 2 lbs potatoes, cooked, peeled, and cubed
1 c. celery, thinly sliced ½ c. chopped onion
2 hard boiled eggs, chopped
Directions:
1. In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper.
2. Add potatoes, celery, onion, and eggs. Toss to coat.
3. Cover. Chill to blend flavors.
Cranberry Salad
Lissa Bangerter’s specialty for Thanksgiving and any other family function.
Ingredients:
12 oz fresh cranberries 1 ½ c. sugar
2 c. seeded red grapes 1 c. chopped walnuts
1 pint whipping cream 1 t. vanilla
2 T. sugar
Directions:
1. Wash cranberries and grind in blender. Mix with sugar and let stand for 2 ½ hours. Drain mixture in colander and let sit overnight.
2. One hour before serving whip cream. With vanilla and sugar. Set aside. Add grapes and nuts to cranberries. Fold into whipped cream. Refrigerate before serving.
Debbie’s Dip
From Malesa Brinton
Ingredients:
2 15 oz. Cans black beans 2 cans white shoe peg corn
2 avocados 2 large tomatoes
1 med. Red onion ¼ c. cilantro
2 limes 2 T. olive oil
1 T. red wine vinegar 1 t. salt
½ t. pepper
Directions:
1. Drain and rinse beans. Drain corn and add to beans.
2. Dice avocados, tomatoes, and onion. Add to beans. Add chopped cilantro. Juice limes into beans. Add olive oil, vinegar, salt and pepper.
Emerald Salad
Ingredients:
1 pkg. lemon Jell-O 1 pkg. lime Jell-O
2 c. ice cold pineapple juice 2 c. boiling pineapple juice
1 c. cottage cheese 1 c. mayonnaise
1 c. evaporated milk, cooled in refrigerator 1 c. crushed pineapple
½ c. crushed nuts ½ c. thinly sliced celery
Directions:
1. Dissolve Jell-O in hot juice. Add cold juice. Place in refrigerator to set slightly. Whip evaporated milk. Add to Jell-O and beat. Add mayonnaise and cottage cheese. Beat again until well blended.
2. Add pineapple, celery, and nuts. Mix well. Return to refrigerator to finish setting.
Layered Lettuce Salad
Ingredients:
1 head lettuce 1 c. diced celery
4 hard boiled eggs 10 oz. Cooked peas
½ c. diced green pepper 8 slices bacon
2 T. sugar 2 c. mayonnaise
4 oz. grated cheddar cheese
Directions:
1. Tear lettuce into bite size pieces and place on bottom of serving bowl.
2. Layer with celery, sliced eggs, peas, green pepper, and cooked and crumbled bacon.
3. Mix sugar and mayonnaise together. Spread over top of bacon.
4. Top with cheese. Refrigerate 10-12 hours.
Pasta Primavera
From Leslie Brown
Ingredients:
1 lb. broccoli 1 pkg. bowtie pasta
1 bunch fresh spinach 1 lb. smoked turkey breast
1 pt. cherry tomatoes, halved ½ c. chopped fresh basil
¼ c. chopped fresh parsley 1/3 c. pine nuts
2/3 c. oil ¼ c. white wine vinegar
¼ c. water 1 ½ t. salt
1 T. pepper 1 clove garlic
Directions:
1. Blanch broccoli and cook pasta. Combine broccoli, pasta, spinach, turkey breast, tomatoes, basil, parsley, and pine nuts.
2. Combine oil, vinegar, water salt, pepper, and garlic. Mix into salad. Let sit at least 2 hours.
From LaVaun Ficklin.
Ingredients:
1 c. sugar 1 ¾ c. acini de pepe
2 T. flour 3 cans mandarin oranges
½ t. salt 1 can crushed pineapple
1 ¾ c. pineapple juice 1 c. coconut
3 egg yolks beaten 1 c. marshmallows
16 oz. Cool Whip
Directions:
1. Add pasta to 2 quarts boiling water. Cook 8-10 min until tender. Rinse and cool.
2. Add water to canned pineapple juice to make 1 ¾ cups. Add sugar, flour, salt, and egg. Boil over medium heat until thick. Add pasta and sit over night.
3. Add fruit and whipped topping
4. Chill and serve.
BYU Salad Dressing
Ingredients:
1 pint Mayonnaise 1 pint buttermilk
1 t. onion salt 1 t. garlic salt
1 t. Accent 2 T. parsley flakes
Directions:
Shake together, but not too much.
Classic Potato Salad
Ingredients:
1 c. mayonnaise 2 T. vinegar
1 ½ t. salt 1 t. sugar
¼ t. pepper 2 lbs potatoes, cooked, peeled, and cubed
1 c. celery, thinly sliced ½ c. chopped onion
2 hard boiled eggs, chopped
Directions:
1. In a large bowl combine mayonnaise, vinegar, salt, sugar, and pepper.
2. Add potatoes, celery, onion, and eggs. Toss to coat.
3. Cover. Chill to blend flavors.
Cranberry Salad
Lissa Bangerter’s specialty for Thanksgiving and any other family function.
Ingredients:
12 oz fresh cranberries 1 ½ c. sugar
2 c. seeded red grapes 1 c. chopped walnuts
1 pint whipping cream 1 t. vanilla
2 T. sugar
Directions:
1. Wash cranberries and grind in blender. Mix with sugar and let stand for 2 ½ hours. Drain mixture in colander and let sit overnight.
2. One hour before serving whip cream. With vanilla and sugar. Set aside. Add grapes and nuts to cranberries. Fold into whipped cream. Refrigerate before serving.
Debbie’s Dip
From Malesa Brinton
Ingredients:
2 15 oz. Cans black beans 2 cans white shoe peg corn
2 avocados 2 large tomatoes
1 med. Red onion ¼ c. cilantro
2 limes 2 T. olive oil
1 T. red wine vinegar 1 t. salt
½ t. pepper
Directions:
1. Drain and rinse beans. Drain corn and add to beans.
2. Dice avocados, tomatoes, and onion. Add to beans. Add chopped cilantro. Juice limes into beans. Add olive oil, vinegar, salt and pepper.
Emerald Salad
Ingredients:
1 pkg. lemon Jell-O 1 pkg. lime Jell-O
2 c. ice cold pineapple juice 2 c. boiling pineapple juice
1 c. cottage cheese 1 c. mayonnaise
1 c. evaporated milk, cooled in refrigerator 1 c. crushed pineapple
½ c. crushed nuts ½ c. thinly sliced celery
Directions:
1. Dissolve Jell-O in hot juice. Add cold juice. Place in refrigerator to set slightly. Whip evaporated milk. Add to Jell-O and beat. Add mayonnaise and cottage cheese. Beat again until well blended.
2. Add pineapple, celery, and nuts. Mix well. Return to refrigerator to finish setting.
Layered Lettuce Salad
Ingredients:
1 head lettuce 1 c. diced celery
4 hard boiled eggs 10 oz. Cooked peas
½ c. diced green pepper 8 slices bacon
2 T. sugar 2 c. mayonnaise
4 oz. grated cheddar cheese
Directions:
1. Tear lettuce into bite size pieces and place on bottom of serving bowl.
2. Layer with celery, sliced eggs, peas, green pepper, and cooked and crumbled bacon.
3. Mix sugar and mayonnaise together. Spread over top of bacon.
4. Top with cheese. Refrigerate 10-12 hours.
Pasta Primavera
From Leslie Brown
Ingredients:
1 lb. broccoli 1 pkg. bowtie pasta
1 bunch fresh spinach 1 lb. smoked turkey breast
1 pt. cherry tomatoes, halved ½ c. chopped fresh basil
¼ c. chopped fresh parsley 1/3 c. pine nuts
2/3 c. oil ¼ c. white wine vinegar
¼ c. water 1 ½ t. salt
1 T. pepper 1 clove garlic
Directions:
1. Blanch broccoli and cook pasta. Combine broccoli, pasta, spinach, turkey breast, tomatoes, basil, parsley, and pine nuts.
2. Combine oil, vinegar, water salt, pepper, and garlic. Mix into salad. Let sit at least 2 hours.
Main Dishes
Apricot Chicken
From Highland neighbor Margo Lamoreaux.
Ingredients:
1 6 large boneless chicken breasts 1 cup apricot jam
1 pkg. onion soup mix 8 oz. bottle Russian Salad dressing
Directions:
1. In a 13 x 9 pan arrange chicken.
2. Mix remaining ingredients in blender. Pour over chicken and cover with foil. Bake at 350 for 45 min- 1 hour.
Beef Stroganoff
From Marina Harrison. Lissa’s favorite.
Ingredients:
1 lb. well trimmed tender beef steak 3 c. fresh mushrooms, sliced
3 thinly sliced green onions 6 T. butter
¼ t. powdered thyme ¾ c. dry Sherry (Vovo used the sauce)
1 T. cornstarch ¾ c. consommé
1 t. salt 1 c. sour cream
Chopped parsley
Directions:
1. Sauté mushrooms and onions in 3 T. butter. Add thyme and sherry; simmer until liquid is reduced to ¼ c. Add cornstarch mixed with consommé to mushrooms. Cook stirring until mixture boils and thickens. Keep warm.
2. Cut steak into thin, diagonal strips. Brown quickly both sides in remaining butter, cooking a few strips at a time. Sprinkle with salt. Add steak and sour cream to mushroom sauce. Heat but do not boil. Sprinkle with parsley.
Betsy’s Chimichungas
From Betsy Cryer Bangerter
Ingredients:
Flour tortillas Chicken
Salsa Cheddar Cheese
Cilantro 1 bunch cilantro
1 t. cumin Melted butter
Directions:
1. Boil chicken. Tear into bite size pieced. Add salsa until moist.
2. Add cheese, chopped cilantro, and cumin. Fold into tortillas.
3. Brush with melted butter. Bake at 350 for 30 minutes.
Carnitas
Ingredients:
1 cheap boneless pork roast Corn tortillas
1 red onion 1 bunch cilantro
Several limes Tomatoes
2 avocados 2 t. salt
Directions:
1. Thinly slice roast. Cover in pan with water. Add salt. Boil until water is gone. Brown and fry in same pan.
2. Slice onion, tomatoes, and avocados. Quarter limes. Chop cilantro.
3. Serve on buttered corn tortillas.
Chicken and Broccoli Casserole
Ingredients:
20 oz. Cooked broccoli 2 c. cooked chicken
2 cans cream of mushroom soup 1 c. mayonnaise
1 t. lemon juice ½ t. curry
½ c. sharp cheese Shredded almonds
½ c. bread crumbs 2 T. butter, melted
Directions:
1. Put broccoli in bottom of casserole dish. Evenly spread chicken over broccoli.
2. Mix soup, mayonnaise, lemon juice, cheese, and almonds. Pour over chicken.
3. Mix breadcrumbs and butter. Cover casserole with breadcrumbs.
4. Bake at 350 for 35 minutes.
Chicken and Peas Casserole
From Marina Harrison
Ingredients:
1 pkg. Pepperidge Farms herb seasoned stuffing ¾ c. butter, melted
6 chicken breasts, boiled and chunked 2 can cream of celery soup
1 can evaporated milk
1 jar pimento ½ onion chopped
1 pkg. Frozen tiny peas
Directions:
1. Mix stuffing and butter. Put half in bottom of casserole dish. Mix chicken, soup, milk, onion, and pimento. Pour on crumbs.
2. Put peas over chicken. Top with remaining stuffing.
3. Refrigerate overnight. Bake at 350 for 45 minutes.
Chicken Enchiladas
Ingredients:
8 tortillas (6 inch) ¼ c. chopped onion
4 cloves garlic, minced 1 t. coriander
¼ t. pepper 3 T. flour
8 oz. Sour cream 2 c. chicken broth
4 oz. Diced chili peppers (drained) 2 c. cooked chicken
1 c. cheese
Directions:
1. Sauté onion, garlic, coriander, and pepper. Mix flour and sour cream. Add to onions.
2. Add broth and chili peppers. Cook and stir until thick and bubbly. Remove from heat. Add ½ c. cheese.
3. Reserve ½ of mixture. Add chicken to remaining sauce. Place ¼ c. of filling in each tortilla. Top dish with reserved sauce. Bake at 350 for 35 minutes. Top with remaining cheese.
Chicken Parmesan
Ingredients:
4 chicken breasts 1 beaten egg
¾ c. Italian bread crumbs 1 can spaghetti sauce
1 c. mozzarella cheese, shredded
Directions:
1. Dip chicken in egg, and then bread crumbs. Bake at 400 for 20 minutes.
2. Pour sauce over chicken, cover with cheese. Bake an additional 10 minutes.
Chicken with Basil and Cream Sauce
Ingredients:
3 t. fresh basil, divided ¼ c. bread crumbs
1/8 t. pepper 1/8 t. paprika
1 T. butter, melted 4 boneless, skinless chicken breasts
5 oz. Evaporated milk 2 t. flour
1 chicken bouillon cube
Directions:
1. Combine breadcrumbs, 2 t. basil, pepper, and paprika in small bowl. Add butter, toss to coat.
2. Arrange chicken in baking dish. Sprinkle with crumb mixture, pressing into chicken to coat. Bake at 400 for 50-60 minutes.
3. Meanwhile, combine milk, flour, and bouillon in a small saucepan. Cook stirring constantly until thick and bubbly. Stir in remaining basil. Serve over baked chicken.
Cilantro – Lime Chicken
From Highland neighbor Margo Lamoreaux. Serve with Spanish rice.
Ingredients:
½ c. butter 2-3 T. chopped cilantro
1 T. lime zest 1 T. green Tabasco sauce
1 ½ t. salt ¼ c. fresh lime
3 T. olive oil 5 chicken breasts
Directions:
1. Mix butter, cilantro, zest, and Tabasco in a small bowl. Set aside.
2. Combine salt, lime, and olive oil in a small bowl. Pour over chicken breasts slices horizontally and placed in a large plastic bag. Seal and let sit 20 minutes.
3. Remove from bag and grill or sauté in olive oil until cooked through.
4. Top with cilantro butter and cover for 5 minutes. Serve.
Crock-Pot Chalupa
This is great for nachos.
Ingredients:
1 lb. dry Anasazi or Pinto Beans 7 c. water
2 cloves garlic, minced 2 T. chili powder
4 oz. can chopped green chilies 2-3 lb. boneless pork roast
½ c. dried, chopped onions 1 T. salt
1 T. cumin 1 t. oregano
Directions:
1. Put all ingredients in crock-pot. Cover and cook on high about 5 hours, or until beans are done and roast falls apart.
2. Serve over tortilla chips or rolled in corn tortillas.
3. Top with tomatoes, avocado, onions, cheese, lettuce, sour cream, etc.
Curry Chicken
From Emily Carlson
Ingredients:
2 chicken breasts 1 can cream soup
2 T. curry Lemon juice
Directions:
Cut chicken into bite sized pieces and brown in oil. Add soup, curry, and lemon juice to taste. Simmer 15 minutes. Serve over rice.
Everything Casserole
Ingredients:
1 lb. ground beef 15 ½ oz. Sloppy Joe sauce
1 can cream soup 32 oz. frozen cubed hash browns.
1 c. grated cheese
Directions:
1. Layer hash browns on bottom of 9 x 13 dish. Brown hamburger; add sauce and soup. Pour over hash browns.
2. Bake at 450 degrees for 20 minutes covered, 10 minutes uncovered.
3. Top with cheese. Bake until melted.
Family-Style Calzone
A Pampered Chef recipe
Ingredients:
1 egg, separated ½ c. chopped black olives
15 oz. ricotta cheese 1 ½ c. mozzarella cheese
½ c. parmesan cheese ¼ c. fresh snipped parsley
1 c. frozen spinach, cooked and squeeze dried 1 ½ T. Italian Seasoning
Salami, mushrooms, sausage, etc. 4 oz. pepperoni
3 pkg. (6.5 oz) Betty Crocker pizza crust mix
Directions:
1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk covered. Lightly beat egg white in a small bowl. Add olives, ricotta, ½ c. mozzarella, ½ c. parmesan, spinach and parsley. Mix well.
2. Combine add Italian seasoning to pizza crust packets and mix according to packet instructions. Divide dough into two balls. Roll one ball into bottom of casserole dish.
3. Sprinkle ½ mozzarella cheese over crust. Layer half the pepperoni over cheese. Add other desired toppings such salami, mushrooms, sausage, anchovies, etc. Spread ricotta mixture over toppings. Top with remaining pizza toppings. And remaining mozzarella cheese.
4. Roll out remaining dough and place over filling. Beat egg yolk and brush over crust. Sprinkle with parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until golden brown. Let sit 10 minutes before serving.
Garlic Shrimp Angel hair
Ingredients:
8 oz. Angel hair pasta, cooked 3 T. butter, divided
1 ½ T. flour 2 c. half and half (or milk)
¼ c. parmesan cheese 2 T. Pesto
2 T. minced garlic, divided 1 t. Worcestershire Sauce
1 t. hot pepper sauce. ½ t. salt
¼ t. pepper 2 c. fresh broccoli
1 lb cooked shrimp.
Directions:
1. Melt half of butter in saucepan. Stir in flour. Add cream. Bring to a boil. Cook stirring constantly for 2 minutes.
2. Add cheese, pesto 1 T. garlic, Worcestershire sauce, hot sauce, salt, and pepper. Warm over low heat.
3. Sauté broccoli for 5 minutes. Add shrimp and garlic. Cook. Stir into sauce. Add pasta.
Hamburger Stroganoff
Ingredients:
½ c. onion 1 clove garlic, pressed
½ lb hamburger 2 T. flour
1 t. salt ¼ t. pepper
1 can mushrooms, undrained 1 can cream soup
1 c. sour cream 1 T. flour
Directions:
1. Cook onion and garlic in butter until transparent. Add hamburger and brown.
2. Add flour, salt, pepper, and mushrooms. Cook for 5 minutes.
3. Add cream soup. Simmer for 10 minutes.
4. Mix flour and sour cream. Add to meat mixture. Heat and serve over egg noodles or rice.
Italian Chicken
From Highland neighbor Margo Lamoreaux. Serve with rice or pasta.
Ingredients:
4-6 boneless chicken breasts 1 cube butter
1 pkg. Italian dressing mix 1 can cream of chicken soup
8 oz. cream cheese
Directions:
1. Place chicken, butter, and Italian dressing mix in crock-pot. Cover and cook on low 6-8 hours.
2. When chicken is done remove from pot and add soup and cream cheese. Mix until well blended. Return to pot and heat through.
Lemon Barbeque Chicken Marinade
Ingredients:
½ c. lemon juice ¼ c. oil
½ t. salt 1 clove garlic
½ t. pepper ½ t. thyme
1 t. Worcestershire Sauce 2 T. chopped onion
Directions:
Combine all ingredients. Add chicken and let stand at least 4 hours.
Lamb Chops with POM Sauce
Ingredients:
1 c. pomegranate juice 1 T. olive oil
½ c. chopped carrots ½ c. chopped brown onion
3 cloves garlic, minced ½ c. beef broth
6 oz. tomato paste 1 t. crushed, dried thyme
½ t. rosemary 3 lbs. lamb chops
Salt and pepper to taste
Directions:
1. Sauté carrots, onions, and garlic in hot oil. Stir in pomegranate juice, broth, tomato paste, thyme, and rosemary. Bring mixture to boil. Simmer uncovered 10 min. Season with salt and pepper. Remove from heat. Cover and keep warm.
2. Season chops with salt and pepper; arrange chops on greased broiler pan. Broil 3 in. from heat for 7-8 min, turning once.
3. When serving, spoon sauce over chops.
Make Ahead Meatballs
From Ashley King
Ingredients:
4 eggs, beaten 2 c. bread crumbs
½ c. chopped onion 1 T. salt
2 t. Worcestershire Sauce ½ t. pepper
4 lbs. Ground beef
Directions:
Mix ingredients. Form into meatballs. Cook at 400 for 10-15 minutes. Freeze.
Malesa’s Marvelous Pesto
Malesa Brinton brought this recipe back from Peru, where she served her mission.
Ingredients:
2 cloves minced garlic ½ c. onion, chopped
Oil 1 t. salt.
4 c. fresh spinach 1 T fresh basil
¾ c. water Angel hair pasta
Butter Mozzarella cheese
1 c. cooked chicken
Directions:
1. Sauté garlic, onion, and salt in oil in saucepan.
2. In blender mix spinach, basil, and water. Add to onion mixture. Cook for about 15 minutes. When thick, add a glob of butter.
3. Mix into cooked noodles. Tear chicken into bite-sized pieces. Add to noodles.
4. Top with mozzarella cheese.
Meatloaf
From Marina Harrison
Ingredients:
1 ½ lbs ground beef ½ lb sausage
1 c. rolled oats 2 t. chopped onions
¼ t. pepper 1 ½ t. salt
1 c. milk Mustard
Bay leaf Rosemary
Italian seasoning Cumin
Directions:
Combine all ingredients. Bake at 375 for 90 minutes. Cover with ketchup. Bake an additional 30 minutes.
No Boil Lasagna
From Ashley King
Ingredients:
30 oz. Ricotta cheese 2 eggs
2 c. mozzarella cheese ½ c. parmesan
Parsley 2 cans Hunts spaghetti sauce
Basil/oregano 1 pound hamburger
1 pkg lasagna noodles, uncooked
Directions:
1. Mix ricotta, eggs, grated mozzarella, Parmesan, and enough parsley for color.
2. Brown hamburger. Add spaghetti sauce and desired amount of basil and oregano.
3. Put small amount of sauce in bottom of 9 x 13 pan. Layer as follows: sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, sauce.
4. Top with additional mozzarella cheese if desired. Cover and bake at 375 for 60 minutes.
Noodle Casserole
From Marina Harrison
Ingredients:
2 t. olive oil 1 lb ground beef
1 c. sliced celery 1 c. chopped onions
2 c. tomatoes 1 c. sliced olives
2 c. uncooked noodles ½ lb cubed cheese
Directions:
1. Heat oil. Add beef and brown. Add celery, onions, tomatoes, olives, and noodles. Let cook for awhile without lid on.
2. Add cheese. Put lid on and cook a little while longer over very low heat. Stir occasionally.
3. For flavor, add desired amount of salt, pepper, Italian seasoning, bay leaf, cumin, and green pepper.
Orange-Sesame Marinaded Salmon
From Kirsten Erikson. The left-overs from this meal make great salmon tacos!
Ingredients:
2 t. sesame oil ¼ c. orange juice
1 T. orange zest 3 med gloves garlic, crushed
2 t. fresh grated ginger root ¼ c. soy sauce
2 t. unpacked brown sugar
Directions:
1. Mix ingredients together. Pour over salmon. Refrigerate one hour.
2. Wrap salmon in tin foil and bake.
Peach Pork Chops
Ingredients:
5-6 pork chops 1 can tomato paste
¼ c. vinegar ¼ c. brown sugar
¼ c. peach juice 1 t. cinnamon
½ t. ground cloves
Directions:
1. Brown pork chops. Leave in pan.
2. Mix remaining ingredients.
3. Pour over chops. Let sauce simmer until it thickens. Top with peaches.
4. Serve over rice.
Pepper-Lime Chicken
Ingredients:
1 T. fresh thyme or basil, chopped ½ t. grated lime peel
¼ c. lime juice 1 T. cooking oil
2 cloves garlic, crushed ¼ t. salt
½ - 1 t. black pepper 2 lbs chicken meat
Directions:
Combine all ingredients for marinade. Pour over chicken. Let stand several hours. BBQ.
Poppy Seed Chicken
From Highland neighbor Margo Lamoreaux. Great with Garlic Mashed Potatoes.
Ingredients:
1 can Cream of Chicken Soup 1 c. sour cream
2-3 T. Poppy seeds 5-6 chicken breasts
1 tube Ritz crackers 1 cube melted butter
Directions:
1. Mix soup, sour cream, and poppy seeds together. Spread over chicken
2. Crush crackers and mix with butter in a plastic bag. Spread over soup and chicken.
Cover with foil and bake at 350 for 1 hour. Uncover and bake for 15 more minutes.
Shelley’s Stuff
From Shelley Chalk, a friend from BYU-Idaho.
Ingredients:
1 lb hamburger 1 onion, diced
1 1/8 c. rice 1 ½ t. salt
1 can green chilies 3 beef bullion cubes
2 ½ c. water Cheese
Tomatoes Olives
Directions:
1. Brown hamburger. Add onion and sauté. Add remaining ingredients. Bring to boil. Reduce to simmer for 15 minutes.
2. Add desired amount of cheese, tomatoes, and olives.
3. Serve in warm flour tortillas.
Shepherd’s Pie
From Amy Bangerter.
Ingredients:
1 can corn, drained 1 can green beans, drained
1 lb hamburger, browned 1 can cream soup
Mashed potatoes Grated cheddar cheese
Directions:
1. Pour corn and green beans into bottom of 9 x 13 pan. Mix soup and hamburger, pour over corn and beans.
2. Cover with mashed potatoes. Top with grated cheese. Bake at 350 until heated through.
Shish kabobs
From Lissa Bangerter
Ingredients:
1 round steak Mushrooms
Cherry tomatoes Zucchini
1 lb. Bacon 1 yellow onion
1 green pepper Vinegar
Garlic salt
Directions:
1. Cube steak. Marinade in vinegar and garlic salt at least 2 hours.
2. Thread meat and vegetables on skewers, interweaving with raw bacon.
3. Barbeque until steak is cook through.
Shrimp and Cocktail Sauce
From Julie Beck
Ingredients:
½ container pickling spice 2 lbs. med. Green shrimp
2 c. ketchup Lemon
2 T. horseradish 2 sprinkles Worcestershire sauce
Directions:
1. Tie pickling spice into cheesecloth. Add to boiling water removed from heat. Add shrimp. Let sit 5-10 min,
2. For sauce mix ketchup, lemon, horseradish, and Worcestershire sauce.
Summer Beef Skewers
From Lissa Bangerter
Ingredients:
1 c. pineapple juice 1 c. beef broth
½ c. soy sauce ½ c. Worcestershire sauce
1 med onion 1 t. dried thyme
1 t. rosemary ½ t. pepper
¾ lb cherry tomatoes ½ lb whole fresh mushrooms
3 small zucchini, cut in ½ in slices 2 small yellow squash, cut in ½ in slices
2 lbs sirloin steak, cubed.
Directions:
1. In a bowl, combine juice, soy sauce, chopped onion, rosemary, broth, Worcestershire sauce, thyme, and pepper. Mix well.
2. Pour 1 cup of mixture into a large resalable bag. Add vegetables. Pour remaining marinade into another bag; add meat. Seal bag and turn to coat. Refrigerate for 4-6 hours, turning occasionally.
3. Drain and discard beef marinade. Drain and reserve vegetable marinade.
4. On skewers, thread beef, tomatoes, mushrooms, zucchini, and squash. Grill uncovered for 3 minutes on each side. Baste with marinade. Cook 8-10 more minutes, basting and turning. Serve over rice.
Sweet and Sour Chicken/Meatballs/Pork
Ingredients:
1 can pineapple, add water to make
1 ¼ c. juice 1 c. sugar
2 T. cornstarch ¾ c. vinegar
1 T. soy sauce ¼ t. ginger
1 chicken bouillon cube
Directions:
1. Brown chicken.
2. Combine ingredients. Boil 4 minutes. Pour over chicken. Bake uncovered at 350 for 30 minutes. Top with pineapple rings.
May also be used for sweet and sour meatballs, sweet and sour pork, or plain sweet and sour sauce.
Terriyaki Chicken
Adapted by Ashley King
Ingredients:
10-12 drumsticks 1 bottle Kikkoman Teriyaki Sauce
Directions:
Place chicken in crock pot. Pour sauce over chicken. Cook on low 7-8 hours. Gently rearrange ingredients 2-3 times during cooking so that all chicken stays moist.
Texas Barbequed Chicken
From Marina Harrison.
Ingredients:
½ c. lemon juice ¼ c. cooking oil
1 clove garlic 2 t. salt
1 t. paprika 1 t. pepper
1 t. honey
Directions:
1. Mix above ingredients, except honey. Heat stirring constantly, about three minutes. Cool.
2. In a large shallow dish place chicken, pour marinade over. Cover and refrigerate several hours.
3. Begin to grill chicken; add honey to remaining marinade. Continue to baste chicken while grilling.
Three-Cheese-Stuffed Shells
Adapted by Ashley King
Ingredients:
12 dried jumbo pasta shells 1 beaten egg
12 oz. cottage cheese ½ c. shredded mozzarella cheese
¼ c. grated Parmesan cheese 2 t. snipped fresh parsley
1 c. frozen spinach, cooked ½ t. oregano
1 14½ oz. can Italian stewed tomatoes 1 c. prepared spaghetti sauce
Directions:
1. Cook pasta shells about 18 minutes or till tender but still firm. Drain well. Cool in a single layer on a piece of greased foil.
2. For filling, blend together egg, cheeses, parsley, oregano and spinach. Large spoonful into each shell. Arrange shells in a 2-quart baking dish.
3. Combine undrained tomatoes and spaghetti sauce. Pour over shells. Bake, covered, at 350 degees for 15 minutes. Uncover and bake 10-15 minutes more.
Triple-Cheese Stuffed Chicken Breasts
Ingredients:
6 med. chicken breasts with skin ½ c. ricotta cheese
½ c. grated mozzarella cheese 1/3 c. grated parmesan cheese
2 t. snipped fresh basil 1 t. snipped fresh oregano
¼ t. lemon-pepper seasoning 1 t. olive oil
Directions:
1. Gently separate skin from meat along rib edge.
2. Combine cheeses, basil, oregano, and seasoning.
3. Stuff a little less than ¼ c. of cheese mixture between skin and meat of each breast. Place chicken, skin side up, in a 9 x 13- inch baking dish.
4. Bake at 375 degrees for 45-55 minutes or until chicken is tender and no longer pink.
From Highland neighbor Margo Lamoreaux.
Ingredients:
1 6 large boneless chicken breasts 1 cup apricot jam
1 pkg. onion soup mix 8 oz. bottle Russian Salad dressing
Directions:
1. In a 13 x 9 pan arrange chicken.
2. Mix remaining ingredients in blender. Pour over chicken and cover with foil. Bake at 350 for 45 min- 1 hour.
Beef Stroganoff
From Marina Harrison. Lissa’s favorite.
Ingredients:
1 lb. well trimmed tender beef steak 3 c. fresh mushrooms, sliced
3 thinly sliced green onions 6 T. butter
¼ t. powdered thyme ¾ c. dry Sherry (Vovo used the sauce)
1 T. cornstarch ¾ c. consommé
1 t. salt 1 c. sour cream
Chopped parsley
Directions:
1. Sauté mushrooms and onions in 3 T. butter. Add thyme and sherry; simmer until liquid is reduced to ¼ c. Add cornstarch mixed with consommé to mushrooms. Cook stirring until mixture boils and thickens. Keep warm.
2. Cut steak into thin, diagonal strips. Brown quickly both sides in remaining butter, cooking a few strips at a time. Sprinkle with salt. Add steak and sour cream to mushroom sauce. Heat but do not boil. Sprinkle with parsley.
Betsy’s Chimichungas
From Betsy Cryer Bangerter
Ingredients:
Flour tortillas Chicken
Salsa Cheddar Cheese
Cilantro 1 bunch cilantro
1 t. cumin Melted butter
Directions:
1. Boil chicken. Tear into bite size pieced. Add salsa until moist.
2. Add cheese, chopped cilantro, and cumin. Fold into tortillas.
3. Brush with melted butter. Bake at 350 for 30 minutes.
Carnitas
Ingredients:
1 cheap boneless pork roast Corn tortillas
1 red onion 1 bunch cilantro
Several limes Tomatoes
2 avocados 2 t. salt
Directions:
1. Thinly slice roast. Cover in pan with water. Add salt. Boil until water is gone. Brown and fry in same pan.
2. Slice onion, tomatoes, and avocados. Quarter limes. Chop cilantro.
3. Serve on buttered corn tortillas.
Chicken and Broccoli Casserole
Ingredients:
20 oz. Cooked broccoli 2 c. cooked chicken
2 cans cream of mushroom soup 1 c. mayonnaise
1 t. lemon juice ½ t. curry
½ c. sharp cheese Shredded almonds
½ c. bread crumbs 2 T. butter, melted
Directions:
1. Put broccoli in bottom of casserole dish. Evenly spread chicken over broccoli.
2. Mix soup, mayonnaise, lemon juice, cheese, and almonds. Pour over chicken.
3. Mix breadcrumbs and butter. Cover casserole with breadcrumbs.
4. Bake at 350 for 35 minutes.
Chicken and Peas Casserole
From Marina Harrison
Ingredients:
1 pkg. Pepperidge Farms herb seasoned stuffing ¾ c. butter, melted
6 chicken breasts, boiled and chunked 2 can cream of celery soup
1 can evaporated milk
1 jar pimento ½ onion chopped
1 pkg. Frozen tiny peas
Directions:
1. Mix stuffing and butter. Put half in bottom of casserole dish. Mix chicken, soup, milk, onion, and pimento. Pour on crumbs.
2. Put peas over chicken. Top with remaining stuffing.
3. Refrigerate overnight. Bake at 350 for 45 minutes.
Chicken Enchiladas
Ingredients:
8 tortillas (6 inch) ¼ c. chopped onion
4 cloves garlic, minced 1 t. coriander
¼ t. pepper 3 T. flour
8 oz. Sour cream 2 c. chicken broth
4 oz. Diced chili peppers (drained) 2 c. cooked chicken
1 c. cheese
Directions:
1. Sauté onion, garlic, coriander, and pepper. Mix flour and sour cream. Add to onions.
2. Add broth and chili peppers. Cook and stir until thick and bubbly. Remove from heat. Add ½ c. cheese.
3. Reserve ½ of mixture. Add chicken to remaining sauce. Place ¼ c. of filling in each tortilla. Top dish with reserved sauce. Bake at 350 for 35 minutes. Top with remaining cheese.
Chicken Parmesan
Ingredients:
4 chicken breasts 1 beaten egg
¾ c. Italian bread crumbs 1 can spaghetti sauce
1 c. mozzarella cheese, shredded
Directions:
1. Dip chicken in egg, and then bread crumbs. Bake at 400 for 20 minutes.
2. Pour sauce over chicken, cover with cheese. Bake an additional 10 minutes.
Chicken with Basil and Cream Sauce
Ingredients:
3 t. fresh basil, divided ¼ c. bread crumbs
1/8 t. pepper 1/8 t. paprika
1 T. butter, melted 4 boneless, skinless chicken breasts
5 oz. Evaporated milk 2 t. flour
1 chicken bouillon cube
Directions:
1. Combine breadcrumbs, 2 t. basil, pepper, and paprika in small bowl. Add butter, toss to coat.
2. Arrange chicken in baking dish. Sprinkle with crumb mixture, pressing into chicken to coat. Bake at 400 for 50-60 minutes.
3. Meanwhile, combine milk, flour, and bouillon in a small saucepan. Cook stirring constantly until thick and bubbly. Stir in remaining basil. Serve over baked chicken.
Cilantro – Lime Chicken
From Highland neighbor Margo Lamoreaux. Serve with Spanish rice.
Ingredients:
½ c. butter 2-3 T. chopped cilantro
1 T. lime zest 1 T. green Tabasco sauce
1 ½ t. salt ¼ c. fresh lime
3 T. olive oil 5 chicken breasts
Directions:
1. Mix butter, cilantro, zest, and Tabasco in a small bowl. Set aside.
2. Combine salt, lime, and olive oil in a small bowl. Pour over chicken breasts slices horizontally and placed in a large plastic bag. Seal and let sit 20 minutes.
3. Remove from bag and grill or sauté in olive oil until cooked through.
4. Top with cilantro butter and cover for 5 minutes. Serve.
Crock-Pot Chalupa
This is great for nachos.
Ingredients:
1 lb. dry Anasazi or Pinto Beans 7 c. water
2 cloves garlic, minced 2 T. chili powder
4 oz. can chopped green chilies 2-3 lb. boneless pork roast
½ c. dried, chopped onions 1 T. salt
1 T. cumin 1 t. oregano
Directions:
1. Put all ingredients in crock-pot. Cover and cook on high about 5 hours, or until beans are done and roast falls apart.
2. Serve over tortilla chips or rolled in corn tortillas.
3. Top with tomatoes, avocado, onions, cheese, lettuce, sour cream, etc.
Curry Chicken
From Emily Carlson
Ingredients:
2 chicken breasts 1 can cream soup
2 T. curry Lemon juice
Directions:
Cut chicken into bite sized pieces and brown in oil. Add soup, curry, and lemon juice to taste. Simmer 15 minutes. Serve over rice.
Everything Casserole
Ingredients:
1 lb. ground beef 15 ½ oz. Sloppy Joe sauce
1 can cream soup 32 oz. frozen cubed hash browns.
1 c. grated cheese
Directions:
1. Layer hash browns on bottom of 9 x 13 dish. Brown hamburger; add sauce and soup. Pour over hash browns.
2. Bake at 450 degrees for 20 minutes covered, 10 minutes uncovered.
3. Top with cheese. Bake until melted.
Family-Style Calzone
A Pampered Chef recipe
Ingredients:
1 egg, separated ½ c. chopped black olives
15 oz. ricotta cheese 1 ½ c. mozzarella cheese
½ c. parmesan cheese ¼ c. fresh snipped parsley
1 c. frozen spinach, cooked and squeeze dried 1 ½ T. Italian Seasoning
Salami, mushrooms, sausage, etc. 4 oz. pepperoni
3 pkg. (6.5 oz) Betty Crocker pizza crust mix
Directions:
1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk covered. Lightly beat egg white in a small bowl. Add olives, ricotta, ½ c. mozzarella, ½ c. parmesan, spinach and parsley. Mix well.
2. Combine add Italian seasoning to pizza crust packets and mix according to packet instructions. Divide dough into two balls. Roll one ball into bottom of casserole dish.
3. Sprinkle ½ mozzarella cheese over crust. Layer half the pepperoni over cheese. Add other desired toppings such salami, mushrooms, sausage, anchovies, etc. Spread ricotta mixture over toppings. Top with remaining pizza toppings. And remaining mozzarella cheese.
4. Roll out remaining dough and place over filling. Beat egg yolk and brush over crust. Sprinkle with parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until golden brown. Let sit 10 minutes before serving.
Garlic Shrimp Angel hair
Ingredients:
8 oz. Angel hair pasta, cooked 3 T. butter, divided
1 ½ T. flour 2 c. half and half (or milk)
¼ c. parmesan cheese 2 T. Pesto
2 T. minced garlic, divided 1 t. Worcestershire Sauce
1 t. hot pepper sauce. ½ t. salt
¼ t. pepper 2 c. fresh broccoli
1 lb cooked shrimp.
Directions:
1. Melt half of butter in saucepan. Stir in flour. Add cream. Bring to a boil. Cook stirring constantly for 2 minutes.
2. Add cheese, pesto 1 T. garlic, Worcestershire sauce, hot sauce, salt, and pepper. Warm over low heat.
3. Sauté broccoli for 5 minutes. Add shrimp and garlic. Cook. Stir into sauce. Add pasta.
Hamburger Stroganoff
Ingredients:
½ c. onion 1 clove garlic, pressed
½ lb hamburger 2 T. flour
1 t. salt ¼ t. pepper
1 can mushrooms, undrained 1 can cream soup
1 c. sour cream 1 T. flour
Directions:
1. Cook onion and garlic in butter until transparent. Add hamburger and brown.
2. Add flour, salt, pepper, and mushrooms. Cook for 5 minutes.
3. Add cream soup. Simmer for 10 minutes.
4. Mix flour and sour cream. Add to meat mixture. Heat and serve over egg noodles or rice.
Italian Chicken
From Highland neighbor Margo Lamoreaux. Serve with rice or pasta.
Ingredients:
4-6 boneless chicken breasts 1 cube butter
1 pkg. Italian dressing mix 1 can cream of chicken soup
8 oz. cream cheese
Directions:
1. Place chicken, butter, and Italian dressing mix in crock-pot. Cover and cook on low 6-8 hours.
2. When chicken is done remove from pot and add soup and cream cheese. Mix until well blended. Return to pot and heat through.
Lemon Barbeque Chicken Marinade
Ingredients:
½ c. lemon juice ¼ c. oil
½ t. salt 1 clove garlic
½ t. pepper ½ t. thyme
1 t. Worcestershire Sauce 2 T. chopped onion
Directions:
Combine all ingredients. Add chicken and let stand at least 4 hours.
Lamb Chops with POM Sauce
Ingredients:
1 c. pomegranate juice 1 T. olive oil
½ c. chopped carrots ½ c. chopped brown onion
3 cloves garlic, minced ½ c. beef broth
6 oz. tomato paste 1 t. crushed, dried thyme
½ t. rosemary 3 lbs. lamb chops
Salt and pepper to taste
Directions:
1. Sauté carrots, onions, and garlic in hot oil. Stir in pomegranate juice, broth, tomato paste, thyme, and rosemary. Bring mixture to boil. Simmer uncovered 10 min. Season with salt and pepper. Remove from heat. Cover and keep warm.
2. Season chops with salt and pepper; arrange chops on greased broiler pan. Broil 3 in. from heat for 7-8 min, turning once.
3. When serving, spoon sauce over chops.
Make Ahead Meatballs
From Ashley King
Ingredients:
4 eggs, beaten 2 c. bread crumbs
½ c. chopped onion 1 T. salt
2 t. Worcestershire Sauce ½ t. pepper
4 lbs. Ground beef
Directions:
Mix ingredients. Form into meatballs. Cook at 400 for 10-15 minutes. Freeze.
Malesa’s Marvelous Pesto
Malesa Brinton brought this recipe back from Peru, where she served her mission.
Ingredients:
2 cloves minced garlic ½ c. onion, chopped
Oil 1 t. salt.
4 c. fresh spinach 1 T fresh basil
¾ c. water Angel hair pasta
Butter Mozzarella cheese
1 c. cooked chicken
Directions:
1. Sauté garlic, onion, and salt in oil in saucepan.
2. In blender mix spinach, basil, and water. Add to onion mixture. Cook for about 15 minutes. When thick, add a glob of butter.
3. Mix into cooked noodles. Tear chicken into bite-sized pieces. Add to noodles.
4. Top with mozzarella cheese.
Meatloaf
From Marina Harrison
Ingredients:
1 ½ lbs ground beef ½ lb sausage
1 c. rolled oats 2 t. chopped onions
¼ t. pepper 1 ½ t. salt
1 c. milk Mustard
Bay leaf Rosemary
Italian seasoning Cumin
Directions:
Combine all ingredients. Bake at 375 for 90 minutes. Cover with ketchup. Bake an additional 30 minutes.
No Boil Lasagna
From Ashley King
Ingredients:
30 oz. Ricotta cheese 2 eggs
2 c. mozzarella cheese ½ c. parmesan
Parsley 2 cans Hunts spaghetti sauce
Basil/oregano 1 pound hamburger
1 pkg lasagna noodles, uncooked
Directions:
1. Mix ricotta, eggs, grated mozzarella, Parmesan, and enough parsley for color.
2. Brown hamburger. Add spaghetti sauce and desired amount of basil and oregano.
3. Put small amount of sauce in bottom of 9 x 13 pan. Layer as follows: sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, sauce.
4. Top with additional mozzarella cheese if desired. Cover and bake at 375 for 60 minutes.
Noodle Casserole
From Marina Harrison
Ingredients:
2 t. olive oil 1 lb ground beef
1 c. sliced celery 1 c. chopped onions
2 c. tomatoes 1 c. sliced olives
2 c. uncooked noodles ½ lb cubed cheese
Directions:
1. Heat oil. Add beef and brown. Add celery, onions, tomatoes, olives, and noodles. Let cook for awhile without lid on.
2. Add cheese. Put lid on and cook a little while longer over very low heat. Stir occasionally.
3. For flavor, add desired amount of salt, pepper, Italian seasoning, bay leaf, cumin, and green pepper.
Orange-Sesame Marinaded Salmon
From Kirsten Erikson. The left-overs from this meal make great salmon tacos!
Ingredients:
2 t. sesame oil ¼ c. orange juice
1 T. orange zest 3 med gloves garlic, crushed
2 t. fresh grated ginger root ¼ c. soy sauce
2 t. unpacked brown sugar
Directions:
1. Mix ingredients together. Pour over salmon. Refrigerate one hour.
2. Wrap salmon in tin foil and bake.
Peach Pork Chops
Ingredients:
5-6 pork chops 1 can tomato paste
¼ c. vinegar ¼ c. brown sugar
¼ c. peach juice 1 t. cinnamon
½ t. ground cloves
Directions:
1. Brown pork chops. Leave in pan.
2. Mix remaining ingredients.
3. Pour over chops. Let sauce simmer until it thickens. Top with peaches.
4. Serve over rice.
Pepper-Lime Chicken
Ingredients:
1 T. fresh thyme or basil, chopped ½ t. grated lime peel
¼ c. lime juice 1 T. cooking oil
2 cloves garlic, crushed ¼ t. salt
½ - 1 t. black pepper 2 lbs chicken meat
Directions:
Combine all ingredients for marinade. Pour over chicken. Let stand several hours. BBQ.
Poppy Seed Chicken
From Highland neighbor Margo Lamoreaux. Great with Garlic Mashed Potatoes.
Ingredients:
1 can Cream of Chicken Soup 1 c. sour cream
2-3 T. Poppy seeds 5-6 chicken breasts
1 tube Ritz crackers 1 cube melted butter
Directions:
1. Mix soup, sour cream, and poppy seeds together. Spread over chicken
2. Crush crackers and mix with butter in a plastic bag. Spread over soup and chicken.
Cover with foil and bake at 350 for 1 hour. Uncover and bake for 15 more minutes.
Shelley’s Stuff
From Shelley Chalk, a friend from BYU-Idaho.
Ingredients:
1 lb hamburger 1 onion, diced
1 1/8 c. rice 1 ½ t. salt
1 can green chilies 3 beef bullion cubes
2 ½ c. water Cheese
Tomatoes Olives
Directions:
1. Brown hamburger. Add onion and sauté. Add remaining ingredients. Bring to boil. Reduce to simmer for 15 minutes.
2. Add desired amount of cheese, tomatoes, and olives.
3. Serve in warm flour tortillas.
Shepherd’s Pie
From Amy Bangerter.
Ingredients:
1 can corn, drained 1 can green beans, drained
1 lb hamburger, browned 1 can cream soup
Mashed potatoes Grated cheddar cheese
Directions:
1. Pour corn and green beans into bottom of 9 x 13 pan. Mix soup and hamburger, pour over corn and beans.
2. Cover with mashed potatoes. Top with grated cheese. Bake at 350 until heated through.
Shish kabobs
From Lissa Bangerter
Ingredients:
1 round steak Mushrooms
Cherry tomatoes Zucchini
1 lb. Bacon 1 yellow onion
1 green pepper Vinegar
Garlic salt
Directions:
1. Cube steak. Marinade in vinegar and garlic salt at least 2 hours.
2. Thread meat and vegetables on skewers, interweaving with raw bacon.
3. Barbeque until steak is cook through.
Shrimp and Cocktail Sauce
From Julie Beck
Ingredients:
½ container pickling spice 2 lbs. med. Green shrimp
2 c. ketchup Lemon
2 T. horseradish 2 sprinkles Worcestershire sauce
Directions:
1. Tie pickling spice into cheesecloth. Add to boiling water removed from heat. Add shrimp. Let sit 5-10 min,
2. For sauce mix ketchup, lemon, horseradish, and Worcestershire sauce.
Summer Beef Skewers
From Lissa Bangerter
Ingredients:
1 c. pineapple juice 1 c. beef broth
½ c. soy sauce ½ c. Worcestershire sauce
1 med onion 1 t. dried thyme
1 t. rosemary ½ t. pepper
¾ lb cherry tomatoes ½ lb whole fresh mushrooms
3 small zucchini, cut in ½ in slices 2 small yellow squash, cut in ½ in slices
2 lbs sirloin steak, cubed.
Directions:
1. In a bowl, combine juice, soy sauce, chopped onion, rosemary, broth, Worcestershire sauce, thyme, and pepper. Mix well.
2. Pour 1 cup of mixture into a large resalable bag. Add vegetables. Pour remaining marinade into another bag; add meat. Seal bag and turn to coat. Refrigerate for 4-6 hours, turning occasionally.
3. Drain and discard beef marinade. Drain and reserve vegetable marinade.
4. On skewers, thread beef, tomatoes, mushrooms, zucchini, and squash. Grill uncovered for 3 minutes on each side. Baste with marinade. Cook 8-10 more minutes, basting and turning. Serve over rice.
Sweet and Sour Chicken/Meatballs/Pork
Ingredients:
1 can pineapple, add water to make
1 ¼ c. juice 1 c. sugar
2 T. cornstarch ¾ c. vinegar
1 T. soy sauce ¼ t. ginger
1 chicken bouillon cube
Directions:
1. Brown chicken.
2. Combine ingredients. Boil 4 minutes. Pour over chicken. Bake uncovered at 350 for 30 minutes. Top with pineapple rings.
May also be used for sweet and sour meatballs, sweet and sour pork, or plain sweet and sour sauce.
Terriyaki Chicken
Adapted by Ashley King
Ingredients:
10-12 drumsticks 1 bottle Kikkoman Teriyaki Sauce
Directions:
Place chicken in crock pot. Pour sauce over chicken. Cook on low 7-8 hours. Gently rearrange ingredients 2-3 times during cooking so that all chicken stays moist.
Texas Barbequed Chicken
From Marina Harrison.
Ingredients:
½ c. lemon juice ¼ c. cooking oil
1 clove garlic 2 t. salt
1 t. paprika 1 t. pepper
1 t. honey
Directions:
1. Mix above ingredients, except honey. Heat stirring constantly, about three minutes. Cool.
2. In a large shallow dish place chicken, pour marinade over. Cover and refrigerate several hours.
3. Begin to grill chicken; add honey to remaining marinade. Continue to baste chicken while grilling.
Three-Cheese-Stuffed Shells
Adapted by Ashley King
Ingredients:
12 dried jumbo pasta shells 1 beaten egg
12 oz. cottage cheese ½ c. shredded mozzarella cheese
¼ c. grated Parmesan cheese 2 t. snipped fresh parsley
1 c. frozen spinach, cooked ½ t. oregano
1 14½ oz. can Italian stewed tomatoes 1 c. prepared spaghetti sauce
Directions:
1. Cook pasta shells about 18 minutes or till tender but still firm. Drain well. Cool in a single layer on a piece of greased foil.
2. For filling, blend together egg, cheeses, parsley, oregano and spinach. Large spoonful into each shell. Arrange shells in a 2-quart baking dish.
3. Combine undrained tomatoes and spaghetti sauce. Pour over shells. Bake, covered, at 350 degees for 15 minutes. Uncover and bake 10-15 minutes more.
Triple-Cheese Stuffed Chicken Breasts
Ingredients:
6 med. chicken breasts with skin ½ c. ricotta cheese
½ c. grated mozzarella cheese 1/3 c. grated parmesan cheese
2 t. snipped fresh basil 1 t. snipped fresh oregano
¼ t. lemon-pepper seasoning 1 t. olive oil
Directions:
1. Gently separate skin from meat along rib edge.
2. Combine cheeses, basil, oregano, and seasoning.
3. Stuff a little less than ¼ c. of cheese mixture between skin and meat of each breast. Place chicken, skin side up, in a 9 x 13- inch baking dish.
4. Bake at 375 degrees for 45-55 minutes or until chicken is tender and no longer pink.
Drinks
Carter Punch
From April Carter
Ingredients:
1 gallon cold water 3 c. sugar
1 T. citric acid 1 T. lemon juice
8 lbs. cubed ice
Directions:
Mix together and serve immediately.
Lowfat Holiday Hot Chocolate
From Runner’s World
Ingredients:
1/3 c. semi-sweet chocolate chips 4 c. skim milk
¼ c. cocoa powder ¼ c. sugar
Directions:
1. Melt chips in a saucepan. Add milk, cocoa, and sugar. Bring to boil, stirring constantly.
2. Remove from heat and stir again until frothy.
Pumpkin Patch Punch
From Suzanne Price
Ingredients:
1 can frozen orange juice 1 can frozen orange/pineapple juice
2 c. water 1 pkg. unsweetened orange drink powder
2 t. pumpkin pie spice
Directions:
1. Combine thawed juices and water. Add drink powder and spice. Wisk until well blended. Cover and chill.
2. Pour ½ of punch base in large bowl. Add large bottle of lemon-lime soda.
3. Mix well and serve immediately. Repeat with other half of punch mixtures.
From April Carter
Ingredients:
1 gallon cold water 3 c. sugar
1 T. citric acid 1 T. lemon juice
8 lbs. cubed ice
Directions:
Mix together and serve immediately.
Lowfat Holiday Hot Chocolate
From Runner’s World
Ingredients:
1/3 c. semi-sweet chocolate chips 4 c. skim milk
¼ c. cocoa powder ¼ c. sugar
Directions:
1. Melt chips in a saucepan. Add milk, cocoa, and sugar. Bring to boil, stirring constantly.
2. Remove from heat and stir again until frothy.
Pumpkin Patch Punch
From Suzanne Price
Ingredients:
1 can frozen orange juice 1 can frozen orange/pineapple juice
2 c. water 1 pkg. unsweetened orange drink powder
2 t. pumpkin pie spice
Directions:
1. Combine thawed juices and water. Add drink powder and spice. Wisk until well blended. Cover and chill.
2. Pour ½ of punch base in large bowl. Add large bottle of lemon-lime soda.
3. Mix well and serve immediately. Repeat with other half of punch mixtures.
Tuesday, October 7, 2008
Desserts
Almond Roca Cookies
Ingredients:
1 c. butter, melted 1 c. brown sugar
1 ½ c. flour 11 ½ oz. Hershey bars
1 small pkg almonds Dash of vanilla
Directions:
1. Mix together butter, sugar, flour, and vanilla. Pat into a 15 x 10 jelly roll pan. Bake at 325 for 20 minutes or until golden brown.
2. Melt Hershey bars. Spread over hot cookies. Sprinkle almonds on top. Let set, but cut into squares while still warm.
3. Cover and chill in refrigerator.
Ambrosia Bars
Ingredients:
Crust:
½ c. packed brown sugar ¼ t. salt
2 sticks chilled, unsalted butter ½ c. finely chopped slivered almonds
1 ¼ c. flour
Filling:
1 ½ c. sweetened coconut flake ¼ c. flour
½ c. orange pineapple juice confectioners’ sugar for dusting
2 c. granulated sugar
Directions:
1. Heat oven to 350 degrees. Line 9 x 13 pan with nonstick foil, extending over short ends.
2. Crust: Place flour, almonds, sugar, and salt in medium-sized bowl. Cut in butter with pastery blender until mixture is crumbly. Place in baking pan; with floured hands, pat into an even layer.
3. Bake for 20 minutes or until edges begin to color.
4. Filling: Sprinkle half the coconut over crust. Whisk together sugar, flour, eggs and juice until blended. Pour into pan. Sprinkle with remaining coconut.
5. Bake for 30 minutes more or until top is set. Cool in pan on rack. Refrigerate to chill. Loosen sides of bar with small knife; using foil, lift bar out of pan. Slide bar off foil with spatula. Dust with confectioners’ sugar. Cut into 24 bars.
Anzac Cookies
Ingredients:
1 c. sugar 1 c. chopped pecans
1 c. oatmeal 1 c. coconut
¾ c. flour 1 cube butter
1 T. maple syrup 2 T. boiling water
1 t. baking soda 1 large Symphony bar with almonds and toffee
Directions:
1. Mix sugar, pecans, oatmeal, coconut and flour. Melt butter and syrup. Dissolve soda in water. Mix with butter. Pour over dry mixture.
2. Chop Symphony bar. Add to mixture. Drop on greased cookie sheet. Bake at 275 for 20 minutes.
Best Ever Cookies
From Valynn Highbarger. Gabriel King loves these.
Ingredients:
2 eggs beaten 1 c. powdered sugar
1 c. sugar 1 c. oil
1 c. butter 1 t. vanilla
½ t. baking soda 1 t. cream of tarter
4 1/3 c. flour
Directions:
1. Mix all ingredients together. Roll into teaspoon sized balls and then roll in granulated sugar.
2. Place on cookie sheets. Press dough balls down with the bottom of a glass.
3. Bake at 375 degrees for 10-12 minutes. Makes about 80 cookies.
Betsy’s Cookies
From Betsy Cryer Bangerter
Ingredients:
2 cubes butter 1 t. vanilla
1 c. brown sugar 1 c. white sugar
2 eggs 2 ½ c. flour
1 t. baking powder 1 t. baking soda
½ t. salt 2 ½ c. oatmeal
Directions:
1. Cream together butter, vanilla and sugars. Add eggs and beat. Mix in remaining ingredients.
2. Add coconut, raisins, nuts and chocolate chips as desired.
Biscoitinhos Jenny
From Tia Jenny in Rio, 1969
Ingredients:
2 cubes butter 5 T. sugar
2 c. and 3 T. flour 1 pinch salt
½ t. vanilla
Directions:
1. Cream butter and sugar. Add remaining ingredients. Shape like balls. Press with fork.
2. Bake at 350 for 15 minutes. Roll in granulated sugar.
Bolo Yogurte
A Portuguese dessert. You use the yogurt cup for a measuring cup.
Ingredients:
1 small container plain yogurt 3 eggs
2 yogurt cups, sugar 3 yogurt cups, flour
1 yogurt cup, oil 1 T. baking powder
1 grated lemon rind
Directions:
1. Beat eggs with sugar. Add oil and continue beating. Add yogurt, beat again.
2. Mix flour with baking powder; add little by little to yogurt mixture while beating. Add lemon rind.
3. Bake at 350 for 35 minutes in bundt cake pan, oiled and floured.
Bratzels
Ingredients:
3 cubes butter 1 pt. whipping cream
2 c. white sugar 1 t. salt
1 c. brown sugar 1 T. cinnamon
4 eggs 1 T. vanilla
Rind of 1 lemon 1 t. lemon extract
Flour
Directions:
1. Mix ingredients together. Add enough flour to make dough easy to handle, about 7 cups.
2. Let stand in fridge 15 minutes to make easier to handle.
3. Roll into balls the size of walnuts. Bake in bratzel iron. Makes 250-300 cookies.
Bread Pudding
Ingredients:
3 T. softened butter 2/3 c. sugar
3 beaten eggs 2 t. vanilla
3 ½ c. milk 8 c. cubed bread
1 pkg. frozen raspberries 2 ½ T. cinnamon and sugar
3 T. softened butter ½ c. sugar
1/8 t. cornstarch Small carton whipping cream at room temp
Directions:
1. Mix butter, sugar, eggs, vanilla milk.
2. Spread bread and raspberries in the bottom of a 9 x 13 pan. Pour custard mixture over top. Sprinkle with cinnamon and sugar.
3. Bake at 350 for 45 minutes or until well set in the middle.
4. While baking, mix butter, sugar, cornstarch, and cream. Pour over baked ingredients while still hot.
Brigadeiro
Ingredients:
1 can sweetened condensed milk ¼ c. Nestle Quik powder
2 T. cocoa powder 2 T. butter
Directions:
1. In a small saucepan, melt all ingredients over medium heat until very thick.
2. Refrigerate 30 minutes. Roll into bite-sized balls.
Brown Bag Apple Pie
Howard Bangerter’s Favorite
Ingredients:
1 ½ c. flour ½ c. oil
2 T. milk 1 t. sugar
1 t. salt 2 ½ lbs. apples
½ c. sugar 2 T. flour
1 t. cinnamon 2 T. lemon juice
½ c. sugar ½ c. flour
½ c. butter
Directions:
1. Combine 1 ½ c. flour, oil, milk, 1 t. sugar, and salt. Pat into bottom of pie dish.
2. Half quartered apples. Combine ½ c. sugar, 2 T. flour, and cinnamon. Sprinkle over apples and toss to coat well. Spoon into shell and drizzle with lemon juice.
3. For topping, combine ½ c. sugar and ½ c. flour in bowl; cut in butter. Sprinkle over top of pie.
Slide pie into a heavy brown bag. Fold end over and paper clip. Place on cookie sheet. Bake at 425 for 1 hour.
Chocolate Cake
Ingredients:
½ c. butter ½ c. shortening
4 T. cocoa powder 1 c. water
2 c. sugar 2 c. flour
½ c. buttermilk 1 t. baking soda
1 t. cinnamon 1 t. vanilla
2 eggs Dash of salt
Directions:
1. Bring butter, shortening, cocoa, and water to a boil. Pour over sugar and flour.
2. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt.
3. Bake at 400 for 20 min.
4. Frosting recipe below.
Chocolate Cake Frosting
Ingredients:
½ c. butter 4 T. cocoa powder
1 t. vanilla 6 T. milk
4 c. powdered sugar 1 c. nuts
Directions:
1. Bring butter, cocoa, vanilla, and milk to a boil.
2. Add sugar and nuts.
Chocolate Carmel Bars
Ingredients:
14 oz. Caramels 2/3 c. evaporated milk
1 pkg. German Choc. Cake mix 1 c. ground nuts
¾ c. butter 1 c. chocolate chips
1 c. coconut
Directions:
1. Melt caramels and 1/3 c. evaporated milk in a double broiler over boiling water
2. For dough, mix cake mix, nuts, butter, and remaining milk.
3. Pat ½ of dough into bottom of a lightly greased 13 x 9 pan. Bake at 350 for 6 minutes. Let cool 5 min.
4. Pour melted caramels over cooled dough. Carefully spread to edge of pan. Sprinkle chocolate chips and coconut over top.
5. Spread remaining dough over coconut. Bake at 350 for 10-15 minutes; cool completely before cutting.
Coconut Ice Cream
From Marina Harrison
Ingredients:
3 c. scalded milk 1 T. flour
1 scant cup sugar ½ t. salt
1 qt. half and half 1 coconut, grated
Directions:
1. Pour scalded milk over coconut, without the black skin. Add flour, stirring until well dissolved. Add sugar and salt. Cook over hot water 10 minutes, stirring constantly. If it curdles, that’s okay.
2. When cool, add cream. Strain and freeze. Makes ½ gallon of ice cream.
Cocoons
From Marina Harrison
Ingredients:
¼ lb butter ½ lb butter
2 heaping T brown sugar ½ c. brown sugar
1 c. flour 2 c flour + 1 T.
½ c. nuts 1 c. nuts
1 t. vanilla 2 t. vanilla
Directions:
1. Use left column for smaller batch, right for larger. Mix all ingredients together.
2. Shape into oblong mounds, the size of a pecan.
3. Bake at 350 for 15 minutes. Roll in powdered sugar.
Cry Babies
From Sarah in Ashley’s recipe club. They’re called cry babies because they’re so good you’ll cry for more.
Ingredients:
2 c. sugar 1 c. shortening
3 eggs 1 c. molasses
4 t. soda dissolved in 1 c. hot water 1 t. ginger
1 t. cloves 1 t. cinnamon
1 t. salt 8-9 cups flour
Directions:
1. Cream together sugar and shortening. Mix in eggs. Add molasses and soda water. Mix, then add ginger, cloves, cinnamon, and salt. Mix well.
2. Add flour 1 cup at a time until batter is thick. It may still be a bit sticky.
3. Spoon ¾ teaspoon full onto cookie sheet. Make a bowl in the middle of each cookie for icing.
4. Bake at 350 for 8-9 minutes.
For frosting, combine powdered sugar and enough milk just to make it spreadable. Frost cookies while still warm.
Dumpcake
From Russ and Emily Carlson.
Ingredients:
1 yellow cake mix 29 oz. Can peaches
1-2 cubes butter
Directions:
1. Dump half of cake mix in greased 9 x 13 pan.
2. Pour peaches, with juice, over cake mix. Top with remaining cake mix.
3. Cover with thin slices of butter. Bake at 350 for 50 minutes.
Dutch Oven Peach – Blueberry Cobbler
Ingredients:
1 pkg. Wild Blueberry muffin mix 2 cans peach filling
1/8 c. sugar 2 T. sugar
½ t. cinnamon 1 t. cinnamon
4 T. butter 1 t. almond extract
½ c. chopped nuts 1 pkg. frozen raspberries
Directions:
1. Rinse blueberries from muffin mix, set aside to drain
2. Combine dry muffin mix, 1/8 c. sugar, and ½ t. cinnamon. Cut in butter. Stir in nuts. Set aside.
3. Combine pie filling, 2 T. sugar, 1 t. cinnamon, almond extract, and all berries. Place in prepared dutch oven. Spoon crumble topping over fruit mixture.
4. Bake at 350 for 35-45 min. Serve with Whipped topping or vanilla ice cream.
Easy Cheesecake
From Aaron and Corie Edwards, the Kings’ neighbors in Rexburg.
Ingredients:
8 oz. Cream cheese 1/3 c. sugar
½ c. sour cream 1 t. vanilla
8 oz. Cool Whip
Directions:
Mix everything together. Pour in 8 or 9 inch graham cracker crust. Refrigerate at least 4 hours. Tastes great with Huckleberry Sauce.
Easy Turtle Candies
Ingredients:
72 pecan halves 24 vanilla caramels
1 t. shortening 6 oz. Semi-sweet chocolate chips
Directions:
1. Heat oven to 300 degrees. Cover cookie sheet with foil, shiny side up; grease. For each candy, place 3 pecan halves in Y shape on foil. Place 1 caramel in center of each Y. Bake 9-10 minutes or just until candy is melted.
2. Heat shortening and chocolate chips over low heat, stirring constantly, just until chocolate is melted. Spread mixture over candies, leaving ends of pecans uncovered.
3. Refrigerate about 30 minutes or just until chocolate is firm.
Easy Vanilla Ice Cream
Adapted by Ashley King
Ingredients:
4 c. milk 5 c. milk
1 ½ c. sugar 2 c. sugar
Dash salt Dash salt
1 ½ c. whipping cream 2 c. whipping cream
2 t. vanilla 2 ½ t. vanilla
Directions:
1. Use left column of ingredients for 3 quarts of ice cream, right column for 4 quarts. Recipe may be halved or doubled as needed.
2. Wisk together milk, sugar, and salt until sugar is dissolved. Add remaining ingredients. Freeze in ice cream freezer.
3. Add berries, chocolate, or any other desired treats when mixture starts to thicken in freezer.
Easy Yummy Pound Cake
Ingredients:
2 ½ c. sugar ½ lb. Butter
6 eggs, separated 3 c. flour, sifted
1 c. sour cream ¼ t. salt
¼ t. soda 1 t. vanilla
Directions:
1. Grease and flour a 10 in tube pan or 2 loaf pans. Sift flour and soda 3 times.
2. Add salt to egg whites and beat until stiff peaks form.
3. Cream butter and sugar. Add vanilla. Add egg yolks one at a time. Add flour and sour cream. Beat until well blended. Fold in beaten egg whites.
4. Pour into pans and bake at 350 for 60 minutes.
Fruit Pizza
Ingredients:
1 cube butter ½ c. sugar
1 egg 1 T. orange peel
1 c. flour ½ t. baking powder
8 oz. cream cheese, softened ½ c. sugar
Assorted fruit
Directions:
1. Line 9 x 13 or round pan with wax paper. Mix butter, sugar, egg, orange peel, flour, and baking powder together. Press into bottom of pan. Bake at 350 for 15-20 minutes. Cool before removing from pan.
2. Mix cream cheese and sugar together. Spread on crust. Top with fruit.
Fudge
From Terri Ingalls
Ingredients:
1 lg can evaporated milk 20 large marshmallows
4 c. sugar 12 oz chocolate chips
2 cubed butter 2 t. vanilla
1-2 c. chopped walnuts
Directions:
1. Bring milk, marshmallows, and sugar to boil in a large metal pan. Boil 6 minutes stirring constantly. Remove from heat.
2. Add chocolate chips. Mix, then add remaining ingredients.
3. Mix thoroughly and pour into 9 x 13 pan. Cool completely before cutting.
Fudge Cheesecake Bars
From Marina Harrison’s recipe book
Ingredients:
2 C. All-Purpose Flour 2/3 C. packed brown sugar
1 pkg Creamy chocolate Fudge Frosting mix (for 2 layer cake) 1 ½ c. butter
1 8 oz. pkg. cream cheese (cut up) 2 eggs
Directions:
1. Combine flour, butter, and sugar; beat to resemble crumbs.
2. Pat into 13 x 9 pan. Bake at 350 for 10-12 min.
3. Combine frosting and cheese. Add eggs, beat smooth
4. Spread frosting over crust. Sprinkle nuts.
5. Bake at 350 for 30 minutes.
Gingerbread Cake
From Kirsten Erikson.
Ingredients:
½ c. butter flavored shortening 1/3 c. sugar
1 c. molasses ¾ c. water
1 egg 2 1/3 c. flour
1 t. baking soda 1 t. ginger
1 t. cinnamon 2/4 t. salt
1 cup sugar 2 T. orange juice
½ t. grated orange peel
Directions:
1. In large mixing bowl, cream sugar and shortening. Add molasses, water, and egg. In a separate pan combine flour, soda, ginger, cinnamon, and salt. Add to creamed mixture. Mix well.
2. Pour into a greased 15 x 10 x 1 inch pan. Bake at 350 for 18-22 minutes or until a toothpick inserted in the middle come out clean.
3. For orange sauce, combine remaining ingredients in a small bowl. Serve over cake.
Gingerbread Cookies
From the Scovil Bakery in Nauvoo, Illinois.
Ingredients:
1 c. sugar 1c. molasses
¾ c. oil ½ c. hot water
2 eggs 1 t. soda
1 t. cinnamon ½ t. salt
1 heaping t. ginger 6 or 7 c. flour
Directions:
1. Mix sugar, molasses, oil, and hot water. Add eggs
2. Mix soda, cinnamon, salt, ginger, and flour. Blend with wet mixture
3. Refrigerate dough.
4. Roll out and cut with cookie cutter. Bake at 350 for 10 min.
Gingerbread Trifle
From Kirsten Erikson.
Ingredients:
7 c. cubed gingerbread cake (recipe above) 1 pkg (3.4 oz.) Instant French Vanilla pudding.
2 cups cold milk ¾ c. English toffee bits
8 oz. whipped topping 1 can sweetened condensed milk
Directions:
1. In mixing bowl, beat pudding and milk together.
2. In a 2 quart serving bowl, layer half of cake cubes. Cover with ¼ can sweeten condensed milk and half of pudding.
3. Sprinkle with ½ c. toffee bits. Layer with remaining cake, ¼ can milk, and pudding. Spread whipped topping over top. Sprinkle with remaining toffee bits.
Grasshopper Mint Pie
Ingredients:
2 c. fresh mint leaves 1 c. sugar
2 whole cloves 30 chocolate wafer cookies
6 T. butter, melted ¾ c. heavy cream
1 envelope unflavored gelatin 3 egg yolks, stirred
6 oz. white chocolate, chopped ¼ c. crème de menthe liqueur
Directions:
1. Syrup: In sauce pan, combine leaves and sugar, slightly crush mint with spoon. Add 1 c. water and cloves. Bring to a boil; simmer 10 minutes. Let syrup stand, covered, overnight. Strain.
2. Pie: In processor, pulse cookies until crushed. Add butter, process until crumbed. Press over bottom and up side of a 9 inch pie pan. Refrigerate.
3. Beat cream until stiff; refrigerate.
4. In saucepan, sprinkle gelatin over ¾ c. syrup. Let stand 5 minutes. Over medium – low heat stir to melt gelatin. Wisk in yolks; cook stirring until thickened. Stir in chocolate until melted. Remove from heat. Stir in liqueur.
5. Pour into a bowl. Place over a larger bowl with ice water. Stir until the consistence of raw egg whites. Fold in whipped cream. Pour into crust. Refrigerate at least 4 hours.
Hot Fudge Sauce
From Suzanne Price, a Highland neighbor.
Ingredients:
1 c. sugar 1/3 c. cocoa
¼ c. flour Pinch of salt
1 T. corn syrup 1 c. water
2 T. butter 1 t. vanilla
Directions:
Mix in saucepan. Stir while cooking until thickened.
Huckleberry Sauce
From the Edwards. Tastes great on cheese cake.
Ingredients:
½ c. sugar ½ T. cornstarch
2 c. huckleberries ½ c. water
2 T. lemon juice
Directions:
1. Mix in saucepan. Stir while cooking until thickened.
2. Serve warm over cheesecake.
Impossible Pie
From Russ and Emily Carlson.
Ingredients:
4 eggs ½ c. flour
1 c. sugar ½ c. butter
2 c. milk 1 c. coconut
1 t. vanilla
Directions:
Mix ingredients in blender. Pour in 2 greased pie pans. Bake at 350 for 40-50 minutes.
Lemon Cake
From Julie Bangerter Beck
Ingredients:
1 lemon cake mix 4 eggs
1 small lemon Jell-O 1 c. boiling water
¾ c. oil ¾ c. sugar
Juice of 2 lemons
Directions:
1. Mix all but sugar and juice. Bake on sheet cake pan at 350 for 30 min.
2. While still warm, poke holes with fork.
3. Mix sugar and juice. Spread on warm cake.
Lemon Sorbet
From Highland neighbor Valerie Blain.
Ingredients:
1 ¼ c. sugar 2 c. milk
1/3 c. lemon juice 2 T. lemon peel
Optional: 1 bag frozen raspberries
Directions:
Mix ingredients together. Freeze in ice cream freezer.
Magic Cookie Bars
From Valerie Willis Fields
Ingredients:
½ c. butter 1 ½ c. graham cracker crumbs
1 can Eagle sweetened condensed milk 6 oz. semi-sweet chocolate chips
3 ½ oz. flaked coconut 1 c. chopped nuts
Directions:
1. Turn oven to 350 (325 if glass pan). Melt butter in 13 x 9 pan.
2. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients and press down gently.
3. Bake 25-30 min. or until lightly browned. Cool before cutting.
Manjar Branco
A Brazilian coconut pudding recipe.
Ingredients:
1 quart milk 1 can coconut milk
8-10 T. sugar 8 T. cornstarch
Directions:
1. Warm milk. Add coconut milk and sugar. Scald.
2. Add cornstarch while scalding. Cook until thick. Cool and serve.
Marlyn’s Cheesecake
Ingredients:
Ar1 1/3 c. graham cracker crumbs ¼ c. melted butter
¼ c. sugar 1 lb cream cheese
2 eggs 1 T. vanilla
½ pint sour cream 2 T. sugar
½ T. vanilla
Directions:
1. Mix crumbs, butter, and ¼ c. sugar. Press into 9 in pie pan.
2. Beat cream cheese, eggs, and vanilla until light and fluffy. Spoon into crust and bake at 365 degrees for 18 minutes. Cool to room temperature.
3. Blend sour cream, sugar, and vanilla. Spread on cake. Sprinkle with crumbs if desired. Bake at 365 for 5 minutes. Cool for several hours before serving.
Marlyn’s Trifle
From Marlyn Moeller
Ingredients:
1 Angel food cake 1 large vanilla pudding (Birds’ is best)
Raspberry jam 3 baskets fresh raspberries
1 T. sugar Toasted slivered almonds
1 pint whipping cream Sliced kiwi
Directions:
1. Prepare pudding with 4 c. milk. Have it light and delicate. “Ice” cake partially and lightly with jam. Cut into 1 inch cubes.
2. Whip cream and add sugar. Add a little sugar to clean berries. In serving dish, layer cake, pudding, berries, whipped cream, and almonds at least three times. Place slices of kiwi around inside of bowl as you assemble. Garnish with fruit and almonds.
Mrs. Field’s Cookies
Ana Paula’s favorite chocolate chip cookies.
Ingredients:
2 c. butter 2 c. sugar
2 C. brown sugar 4 eggs
4 c. flour 1 t. salt
2 t. baking powder 8 oz. Hershey’s bar, grated
2 t. vanilla 5 c. oatmeal, pulverized
2 t. soda 24 oz. chocolate chips
Directions:
1. Cream butter, sugar, and brown sugar together.
2. Mix in eggs.
3. Add and mix remaining ingredients. Bake at 375 for 12-15 min.
Oatmeal No-Bake Cookies
Ingredients:
1 cube butter ¼ c. cocoa
½ c. milk 2 c. sugar
½ c. peanut butter 1 T. vanilla
3 c. oats
Directions:
1. Boil all but oats for 1 min.
2. Stir in oats. Spoon onto wax paper.
Peanut Butter Balls
From Valerie Willis Fields
Ingredients:
1 quart smooth peanut butter 1 pound butter
3 pounds powdered sugar
12 oz. chocolate pieces 1 cube paraffin wax
Directions:
1. Mix and make into small balls.
2. In saucepan mix wax and chocolate pieces.
3. Dip balls in chocolate with toothpick. Place on wax paper.
Tip – Refrigerate balls before dipping to prevent losing them in the chocolate.
Pecan Bottom Coffee Toffee Pie
Ingredients:
5 oz. pastry mix 1 square semi-sweet chocolate, grated
¼ c. brown sugar 1 t. vanilla
½ c. chopped pecans 1 T. cold water
6 oz. softened, unsalted butter 4 eggs
4/5 c. powdered sugar 2 oz. melted semisweet chocolates
1 ½ t. instant coffee flavored Postum 2 c. cream
2 T. instant coffee flavored Postum ¼ c. sugar
Directions:
1. For Crust: Mix pastry, grated chocolate, brown sugar, vanilla, pecans, and cold water. Mix lightly and pat gently into 9 inch pan. Bat at 350 for 18 minutes and cool.
2. For Filling: Cream butter; add sugar and beat well. Blend in melted chocolates and 1 ½ t. Postum. Add eggs one at a time, beating for 5 minutes in between each one. Pour into shell and refrigerate overnight.
3. For Topping: Dissolve remaining Postum with 1 T. hot tap water. Combine with whipping cream and sugar. Beat until stiff peaks form.
4. Cover pie with filling. Garnish with chocolate chunks. Refrigerate one hour before serving.
Pudin de Leite
Brazilian pudding from Marina Harrison
Ingredients:
1 c. sugar 1 can sweetened condensed milk
1 can regular milk 5 eggs
1-2 t. vanilla
Directions:
1. Melt sugar in metal mold over med-low heat, stirring occasionally until golden brown.
2. Meanwhile pour sweetened condensed milk in bowl. Fill empty can with regular milk. Mix together. Add eggs one at a time, mixing well after each. Add vanilla.
3. Pour mixture over melted sugar. Place mold in pan of water. Cook at 300 until set, for about 1- 1 ½ hours.
4. Invert onto platter.
Pumpkin Cheesecake
Ingredients:
16 oz. cream cheese ½ c. sugar
½ t. vanilla 2 eggs
½ c. pumpkin ½ t. cinnamon
1 dash cloves 1 dash nutmeg
Directions:
1. Beat together cream cheese, sugar, vanilla. Add eggs and mix
2. Set aside one cup mixture. Pour the rest into pastry crust.
3. To reserved mixture add pumpkin, cinnamon, cloves, and nutmeg. Pour over mixture.
4. Bake at 350 for 40 min. Refrigerate.
Pumpkin Cheesecake
Ingredients:
Crust:
¾ c. graham cracker crumbs ½ c. ground pecans
¼ c. brown sugar ¼ c. granulated sugar
½ cube butter, melted
Filling:
¾ c. sugar ¾ c. pumpkin puree
3 egg yolks 1 ½ t. cinnamon
½ t. ground mace ½ t. ground ginger
½ t. salt
Cream Cheese Mixture:
1 ½ lbs. cream cheese 1 egg, plus 1 additional egg yolk
2 T. heavy cream 1 T. cornstarch, sifted
½ t. vanilla extract ½ t. lemon extract
Directions:
1. Combine crust ingredients and press into a 9-inch spring-form pan. Put in freezer to firm up.
2. Mix filling ingredients and set aside.
3. For cream cheese filling, add each ingredient one at a time and mix until smooth.
4. Combine filling and cream cheese mixture. Pour over crust and bake at 350 degrees for about 45 minutes, when the sides have risen and the center is still soft.
5. Coot to room temperature, then refrigerate until thoroughly chilled. Serve with whipped cream.
Pumpkin Chiffon Pie
From Marina Harrison’s recipe book
Ingredients:
2 envelopes unflavored gelatin ½ t. salt
2 t. pumpkin pie spice 3 eggs, separated
1 can pumpkin ½ c. sugar
1/3 c. brown sugar 1 ½ T. dark molasses
½ c. milk 1 c. heavy cream, whipped
Directions:
1. In med. saucepan, combine gelatin, sugar, salt, spice.
2. Add molasses, beaten egg yolks, milk, and pumpkin. Stir until well combined.
3. Bring to boil stirring constantly. Refrigerate for 2 hours.
4. Beat egg whites until foamy. Add sugar, 2 T. at a time. Beat until stiff.
5. Beat pumpkin mixture with same beater until smooth. Gently fold egg-white mixture and whipped cream into pumpkin until combined.
6. Turn into pie shell. Refrigerate.
Pumpkin Roll
Ingredients:
3 eggs 1 cup sugar
2/3 c. pumpkin 1 t. lemon juice
¾ c. flour 2 t. cinnamon
1 t. baking powder 1 t. ginger
½ t. nutmeg ½ t. salt
1 c. powdered sugar 8 oz. cream cheese
¼ c. margarine ½ t. vanilla
Directions:
1. Beat eggs well. Mix in sugar. Add pumpkin and lemon juice and mix well.
2. Fold in flour, cinnamon, baking powder, ginger, nutmeg and salt.
3. Line a jelly roll pan with wax paper, grease both sides of wax paper. Spread mixture in bottom of pan and bake at 375 for 15 minutes. Cool slightly then roll up with a towel.
4. For filling, mix together remaining ingredients. When roll is completely cooled unroll and spread filling. Roll up again and serve.
Pumpkin Squares
Ingredients:
1 29 oz. can pumpkin 1 ½ c. sugar
4 eggs slightly beaten 1 t. salt
2 t. cinnamon ½ t. cloves
13 oz. canned milk 1 dry yellow cake mix
1 c. chopped pecans 1 ½ cubes butter
Directions:
1. Mix pumpkin, sugar, eggs, salt, cinnamon, cloves, and milk. Pour in 13 x 9 pan.
2. Sprinkle cake mix over pumpkin mixture. Sprinkle pecans next, the drizzle butter on top.
3. Bake at 425 for 15 min. Reduce heat to 325 for 45 min.
4. Garnish with whipped cream.
Rice Krispie Treats
Scott Hope will only eat these if the sprinkles are mixed in with the marshmallows, not if they’re on top.
Ingredients:
1 cube butter 40 marshmallows
6 cups rice krispies sprinkles
Directions:
1. Melt butter and marshmallows together in a large pan. Remove from heat. Add rice krispies and sprinkles.
2. Spread in 9 x 13 pan to cool. Cut when cooled.
Rocky Road Fudge
From the year we were “Sub for Santa-ed” so many times. A gift from a Secret Santa.
Ingredients:
4 ½ oz milk chocolate bars 3 c. mini marshmallows
¾ c. coarsely broken walnuts
Directions:
1. Partially melt chocolate bars over low heat in a small pan. Remove from heat and beat until smooth.
2. Stir in nuts and marshmallows. Let cool and snarf directly from pan!
Rolo Cookies
Ingredients:
2 ½ c. flour ¾ c. cocoa
1 t. baking soda 1 c. sugar
1 c. brown sugar, packed 1 c. margarine, softened
2 t. vanilla 2 eggs
1 bag Rolos
Directions:
1. Beat sugars, margarine, eggs, and vanilla. Add flour, cocoa, and soda.
2. Shape 1 tablespoon of dough around each Rolo.
3. Bake at 350 for 5-7 minutes. Let set two minutes before removing from pan.
4. Sprinkle with sugar-cocoa mixture or drizzle with melted white chocolate.
Sister McLuskie’s Shortcake
Ingredients:
2 cubes butter ½ c. sugar
2 ½ c. flour
Directions:
1. Cream butter and sugar. Add flour ½ c. at a time.
2. Bake at 275 for 30-40 min.
Snickerdoodles
Ingredients:
2 cubes butter, softened 1 ½ c. sugar
2 eggs 1 t. baking soda
3 c. flour ½ t. salt
2 t. cream of tarter
Directions:
1. Combine all ingredients. Refrigerate for 1 hour.
2. Roll into balls and roll in cinnamon and sugar. Bake at 400 for 10 minutes.
Sour Cream Sugared Nuts
From Highland neighbor Myrtle Cornaby.
Ingredients:
½ c. sour cream 1 ½ c. sugar
1 ½ t. vanilla 4 c. walnut halves
Directions:
1. Mix cream and sugar. Heat to 223 degrees stirring constantly. Add vanilla and walnuts, stir rapidly until mixture has coated nuts and sugared.
2. Spread on wax paper and separate nuts. Cool thoroughly. Store in airtight container. Will keep 3-4 months.
Sparkling Fortune Cookies
Ingredients:
½ c. sugar ¼ c. water
2 drops food coloring
Colored sugar Fortune cookies
Directions:
1. Bring sugar, water, and food coloring to a boil. Cool.
2. Paint fortune cookies with sugar mixture. Sprinkle with colored sugar while still wet.
Sugar and Spice Cookies
Ingredients:
¾ c. butter 2 t. soda
1 c. sugar 1 t. vanilla
1 egg ¾ t. ginger
¼ c. molassas ½ t. cloves
2 1/3 c. flour ¼ t. salt
Sugar and cinnamon
Directions:
1. Cream butter and sugar together. Add egg, vanilla and molasses; blend well.
2. Sift the dry ingredients together and stir into the cream mixture.
3. Form into 1 tsp. balls. Roll each in a mixture of sugar and cinnamon. Bake for 8-10 minutes. Makes 3 dozen cookies.
Sugar Cookies
Ingredients:
¾ c. shortening 1 c. sugar
2 eggs ½ t. vanilla
2 ½ c. flour 1 t. baking powder
1 t. salt
Directions:
1. Mix shortening, sugar, eggs, and vanilla.
2. Sift flour, baking powder, and salt. Mix with wet ingredients.
3. Chill 1 hour. Cut with cookie cutters. Bake at 400 for 8-10 minutes. Frost when cooled.
Sunday Night Snack
From friends Michelle Corry and RaeAnn Nillson
Ingredients:
½ c. butter ½ box Chex
1 c. Karo ½ box Honey Chex
1 c. sugar 1 c. coconut
2 oz. almonds
Directions:
1. Bring butter, Karo syrup, and sugar to boil for two minutes.
2. Coat remaining ingredients
Ingredients:
1 c. butter, melted 1 c. brown sugar
1 ½ c. flour 11 ½ oz. Hershey bars
1 small pkg almonds Dash of vanilla
Directions:
1. Mix together butter, sugar, flour, and vanilla. Pat into a 15 x 10 jelly roll pan. Bake at 325 for 20 minutes or until golden brown.
2. Melt Hershey bars. Spread over hot cookies. Sprinkle almonds on top. Let set, but cut into squares while still warm.
3. Cover and chill in refrigerator.
Ambrosia Bars
Ingredients:
Crust:
½ c. packed brown sugar ¼ t. salt
2 sticks chilled, unsalted butter ½ c. finely chopped slivered almonds
1 ¼ c. flour
Filling:
1 ½ c. sweetened coconut flake ¼ c. flour
½ c. orange pineapple juice confectioners’ sugar for dusting
2 c. granulated sugar
Directions:
1. Heat oven to 350 degrees. Line 9 x 13 pan with nonstick foil, extending over short ends.
2. Crust: Place flour, almonds, sugar, and salt in medium-sized bowl. Cut in butter with pastery blender until mixture is crumbly. Place in baking pan; with floured hands, pat into an even layer.
3. Bake for 20 minutes or until edges begin to color.
4. Filling: Sprinkle half the coconut over crust. Whisk together sugar, flour, eggs and juice until blended. Pour into pan. Sprinkle with remaining coconut.
5. Bake for 30 minutes more or until top is set. Cool in pan on rack. Refrigerate to chill. Loosen sides of bar with small knife; using foil, lift bar out of pan. Slide bar off foil with spatula. Dust with confectioners’ sugar. Cut into 24 bars.
Anzac Cookies
Ingredients:
1 c. sugar 1 c. chopped pecans
1 c. oatmeal 1 c. coconut
¾ c. flour 1 cube butter
1 T. maple syrup 2 T. boiling water
1 t. baking soda 1 large Symphony bar with almonds and toffee
Directions:
1. Mix sugar, pecans, oatmeal, coconut and flour. Melt butter and syrup. Dissolve soda in water. Mix with butter. Pour over dry mixture.
2. Chop Symphony bar. Add to mixture. Drop on greased cookie sheet. Bake at 275 for 20 minutes.
Best Ever Cookies
From Valynn Highbarger. Gabriel King loves these.
Ingredients:
2 eggs beaten 1 c. powdered sugar
1 c. sugar 1 c. oil
1 c. butter 1 t. vanilla
½ t. baking soda 1 t. cream of tarter
4 1/3 c. flour
Directions:
1. Mix all ingredients together. Roll into teaspoon sized balls and then roll in granulated sugar.
2. Place on cookie sheets. Press dough balls down with the bottom of a glass.
3. Bake at 375 degrees for 10-12 minutes. Makes about 80 cookies.
Betsy’s Cookies
From Betsy Cryer Bangerter
Ingredients:
2 cubes butter 1 t. vanilla
1 c. brown sugar 1 c. white sugar
2 eggs 2 ½ c. flour
1 t. baking powder 1 t. baking soda
½ t. salt 2 ½ c. oatmeal
Directions:
1. Cream together butter, vanilla and sugars. Add eggs and beat. Mix in remaining ingredients.
2. Add coconut, raisins, nuts and chocolate chips as desired.
Biscoitinhos Jenny
From Tia Jenny in Rio, 1969
Ingredients:
2 cubes butter 5 T. sugar
2 c. and 3 T. flour 1 pinch salt
½ t. vanilla
Directions:
1. Cream butter and sugar. Add remaining ingredients. Shape like balls. Press with fork.
2. Bake at 350 for 15 minutes. Roll in granulated sugar.
Bolo Yogurte
A Portuguese dessert. You use the yogurt cup for a measuring cup.
Ingredients:
1 small container plain yogurt 3 eggs
2 yogurt cups, sugar 3 yogurt cups, flour
1 yogurt cup, oil 1 T. baking powder
1 grated lemon rind
Directions:
1. Beat eggs with sugar. Add oil and continue beating. Add yogurt, beat again.
2. Mix flour with baking powder; add little by little to yogurt mixture while beating. Add lemon rind.
3. Bake at 350 for 35 minutes in bundt cake pan, oiled and floured.
Bratzels
Ingredients:
3 cubes butter 1 pt. whipping cream
2 c. white sugar 1 t. salt
1 c. brown sugar 1 T. cinnamon
4 eggs 1 T. vanilla
Rind of 1 lemon 1 t. lemon extract
Flour
Directions:
1. Mix ingredients together. Add enough flour to make dough easy to handle, about 7 cups.
2. Let stand in fridge 15 minutes to make easier to handle.
3. Roll into balls the size of walnuts. Bake in bratzel iron. Makes 250-300 cookies.
Bread Pudding
Ingredients:
3 T. softened butter 2/3 c. sugar
3 beaten eggs 2 t. vanilla
3 ½ c. milk 8 c. cubed bread
1 pkg. frozen raspberries 2 ½ T. cinnamon and sugar
3 T. softened butter ½ c. sugar
1/8 t. cornstarch Small carton whipping cream at room temp
Directions:
1. Mix butter, sugar, eggs, vanilla milk.
2. Spread bread and raspberries in the bottom of a 9 x 13 pan. Pour custard mixture over top. Sprinkle with cinnamon and sugar.
3. Bake at 350 for 45 minutes or until well set in the middle.
4. While baking, mix butter, sugar, cornstarch, and cream. Pour over baked ingredients while still hot.
Brigadeiro
Ingredients:
1 can sweetened condensed milk ¼ c. Nestle Quik powder
2 T. cocoa powder 2 T. butter
Directions:
1. In a small saucepan, melt all ingredients over medium heat until very thick.
2. Refrigerate 30 minutes. Roll into bite-sized balls.
Brown Bag Apple Pie
Howard Bangerter’s Favorite
Ingredients:
1 ½ c. flour ½ c. oil
2 T. milk 1 t. sugar
1 t. salt 2 ½ lbs. apples
½ c. sugar 2 T. flour
1 t. cinnamon 2 T. lemon juice
½ c. sugar ½ c. flour
½ c. butter
Directions:
1. Combine 1 ½ c. flour, oil, milk, 1 t. sugar, and salt. Pat into bottom of pie dish.
2. Half quartered apples. Combine ½ c. sugar, 2 T. flour, and cinnamon. Sprinkle over apples and toss to coat well. Spoon into shell and drizzle with lemon juice.
3. For topping, combine ½ c. sugar and ½ c. flour in bowl; cut in butter. Sprinkle over top of pie.
Slide pie into a heavy brown bag. Fold end over and paper clip. Place on cookie sheet. Bake at 425 for 1 hour.
Chocolate Cake
Ingredients:
½ c. butter ½ c. shortening
4 T. cocoa powder 1 c. water
2 c. sugar 2 c. flour
½ c. buttermilk 1 t. baking soda
1 t. cinnamon 1 t. vanilla
2 eggs Dash of salt
Directions:
1. Bring butter, shortening, cocoa, and water to a boil. Pour over sugar and flour.
2. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt.
3. Bake at 400 for 20 min.
4. Frosting recipe below.
Chocolate Cake Frosting
Ingredients:
½ c. butter 4 T. cocoa powder
1 t. vanilla 6 T. milk
4 c. powdered sugar 1 c. nuts
Directions:
1. Bring butter, cocoa, vanilla, and milk to a boil.
2. Add sugar and nuts.
Chocolate Carmel Bars
Ingredients:
14 oz. Caramels 2/3 c. evaporated milk
1 pkg. German Choc. Cake mix 1 c. ground nuts
¾ c. butter 1 c. chocolate chips
1 c. coconut
Directions:
1. Melt caramels and 1/3 c. evaporated milk in a double broiler over boiling water
2. For dough, mix cake mix, nuts, butter, and remaining milk.
3. Pat ½ of dough into bottom of a lightly greased 13 x 9 pan. Bake at 350 for 6 minutes. Let cool 5 min.
4. Pour melted caramels over cooled dough. Carefully spread to edge of pan. Sprinkle chocolate chips and coconut over top.
5. Spread remaining dough over coconut. Bake at 350 for 10-15 minutes; cool completely before cutting.
Coconut Ice Cream
From Marina Harrison
Ingredients:
3 c. scalded milk 1 T. flour
1 scant cup sugar ½ t. salt
1 qt. half and half 1 coconut, grated
Directions:
1. Pour scalded milk over coconut, without the black skin. Add flour, stirring until well dissolved. Add sugar and salt. Cook over hot water 10 minutes, stirring constantly. If it curdles, that’s okay.
2. When cool, add cream. Strain and freeze. Makes ½ gallon of ice cream.
Cocoons
From Marina Harrison
Ingredients:
¼ lb butter ½ lb butter
2 heaping T brown sugar ½ c. brown sugar
1 c. flour 2 c flour + 1 T.
½ c. nuts 1 c. nuts
1 t. vanilla 2 t. vanilla
Directions:
1. Use left column for smaller batch, right for larger. Mix all ingredients together.
2. Shape into oblong mounds, the size of a pecan.
3. Bake at 350 for 15 minutes. Roll in powdered sugar.
Cry Babies
From Sarah in Ashley’s recipe club. They’re called cry babies because they’re so good you’ll cry for more.
Ingredients:
2 c. sugar 1 c. shortening
3 eggs 1 c. molasses
4 t. soda dissolved in 1 c. hot water 1 t. ginger
1 t. cloves 1 t. cinnamon
1 t. salt 8-9 cups flour
Directions:
1. Cream together sugar and shortening. Mix in eggs. Add molasses and soda water. Mix, then add ginger, cloves, cinnamon, and salt. Mix well.
2. Add flour 1 cup at a time until batter is thick. It may still be a bit sticky.
3. Spoon ¾ teaspoon full onto cookie sheet. Make a bowl in the middle of each cookie for icing.
4. Bake at 350 for 8-9 minutes.
For frosting, combine powdered sugar and enough milk just to make it spreadable. Frost cookies while still warm.
Dumpcake
From Russ and Emily Carlson.
Ingredients:
1 yellow cake mix 29 oz. Can peaches
1-2 cubes butter
Directions:
1. Dump half of cake mix in greased 9 x 13 pan.
2. Pour peaches, with juice, over cake mix. Top with remaining cake mix.
3. Cover with thin slices of butter. Bake at 350 for 50 minutes.
Dutch Oven Peach – Blueberry Cobbler
Ingredients:
1 pkg. Wild Blueberry muffin mix 2 cans peach filling
1/8 c. sugar 2 T. sugar
½ t. cinnamon 1 t. cinnamon
4 T. butter 1 t. almond extract
½ c. chopped nuts 1 pkg. frozen raspberries
Directions:
1. Rinse blueberries from muffin mix, set aside to drain
2. Combine dry muffin mix, 1/8 c. sugar, and ½ t. cinnamon. Cut in butter. Stir in nuts. Set aside.
3. Combine pie filling, 2 T. sugar, 1 t. cinnamon, almond extract, and all berries. Place in prepared dutch oven. Spoon crumble topping over fruit mixture.
4. Bake at 350 for 35-45 min. Serve with Whipped topping or vanilla ice cream.
Easy Cheesecake
From Aaron and Corie Edwards, the Kings’ neighbors in Rexburg.
Ingredients:
8 oz. Cream cheese 1/3 c. sugar
½ c. sour cream 1 t. vanilla
8 oz. Cool Whip
Directions:
Mix everything together. Pour in 8 or 9 inch graham cracker crust. Refrigerate at least 4 hours. Tastes great with Huckleberry Sauce.
Easy Turtle Candies
Ingredients:
72 pecan halves 24 vanilla caramels
1 t. shortening 6 oz. Semi-sweet chocolate chips
Directions:
1. Heat oven to 300 degrees. Cover cookie sheet with foil, shiny side up; grease. For each candy, place 3 pecan halves in Y shape on foil. Place 1 caramel in center of each Y. Bake 9-10 minutes or just until candy is melted.
2. Heat shortening and chocolate chips over low heat, stirring constantly, just until chocolate is melted. Spread mixture over candies, leaving ends of pecans uncovered.
3. Refrigerate about 30 minutes or just until chocolate is firm.
Easy Vanilla Ice Cream
Adapted by Ashley King
Ingredients:
4 c. milk 5 c. milk
1 ½ c. sugar 2 c. sugar
Dash salt Dash salt
1 ½ c. whipping cream 2 c. whipping cream
2 t. vanilla 2 ½ t. vanilla
Directions:
1. Use left column of ingredients for 3 quarts of ice cream, right column for 4 quarts. Recipe may be halved or doubled as needed.
2. Wisk together milk, sugar, and salt until sugar is dissolved. Add remaining ingredients. Freeze in ice cream freezer.
3. Add berries, chocolate, or any other desired treats when mixture starts to thicken in freezer.
Easy Yummy Pound Cake
Ingredients:
2 ½ c. sugar ½ lb. Butter
6 eggs, separated 3 c. flour, sifted
1 c. sour cream ¼ t. salt
¼ t. soda 1 t. vanilla
Directions:
1. Grease and flour a 10 in tube pan or 2 loaf pans. Sift flour and soda 3 times.
2. Add salt to egg whites and beat until stiff peaks form.
3. Cream butter and sugar. Add vanilla. Add egg yolks one at a time. Add flour and sour cream. Beat until well blended. Fold in beaten egg whites.
4. Pour into pans and bake at 350 for 60 minutes.
Fruit Pizza
Ingredients:
1 cube butter ½ c. sugar
1 egg 1 T. orange peel
1 c. flour ½ t. baking powder
8 oz. cream cheese, softened ½ c. sugar
Assorted fruit
Directions:
1. Line 9 x 13 or round pan with wax paper. Mix butter, sugar, egg, orange peel, flour, and baking powder together. Press into bottom of pan. Bake at 350 for 15-20 minutes. Cool before removing from pan.
2. Mix cream cheese and sugar together. Spread on crust. Top with fruit.
Fudge
From Terri Ingalls
Ingredients:
1 lg can evaporated milk 20 large marshmallows
4 c. sugar 12 oz chocolate chips
2 cubed butter 2 t. vanilla
1-2 c. chopped walnuts
Directions:
1. Bring milk, marshmallows, and sugar to boil in a large metal pan. Boil 6 minutes stirring constantly. Remove from heat.
2. Add chocolate chips. Mix, then add remaining ingredients.
3. Mix thoroughly and pour into 9 x 13 pan. Cool completely before cutting.
Fudge Cheesecake Bars
From Marina Harrison’s recipe book
Ingredients:
2 C. All-Purpose Flour 2/3 C. packed brown sugar
1 pkg Creamy chocolate Fudge Frosting mix (for 2 layer cake) 1 ½ c. butter
1 8 oz. pkg. cream cheese (cut up) 2 eggs
Directions:
1. Combine flour, butter, and sugar; beat to resemble crumbs.
2. Pat into 13 x 9 pan. Bake at 350 for 10-12 min.
3. Combine frosting and cheese. Add eggs, beat smooth
4. Spread frosting over crust. Sprinkle nuts.
5. Bake at 350 for 30 minutes.
Gingerbread Cake
From Kirsten Erikson.
Ingredients:
½ c. butter flavored shortening 1/3 c. sugar
1 c. molasses ¾ c. water
1 egg 2 1/3 c. flour
1 t. baking soda 1 t. ginger
1 t. cinnamon 2/4 t. salt
1 cup sugar 2 T. orange juice
½ t. grated orange peel
Directions:
1. In large mixing bowl, cream sugar and shortening. Add molasses, water, and egg. In a separate pan combine flour, soda, ginger, cinnamon, and salt. Add to creamed mixture. Mix well.
2. Pour into a greased 15 x 10 x 1 inch pan. Bake at 350 for 18-22 minutes or until a toothpick inserted in the middle come out clean.
3. For orange sauce, combine remaining ingredients in a small bowl. Serve over cake.
Gingerbread Cookies
From the Scovil Bakery in Nauvoo, Illinois.
Ingredients:
1 c. sugar 1c. molasses
¾ c. oil ½ c. hot water
2 eggs 1 t. soda
1 t. cinnamon ½ t. salt
1 heaping t. ginger 6 or 7 c. flour
Directions:
1. Mix sugar, molasses, oil, and hot water. Add eggs
2. Mix soda, cinnamon, salt, ginger, and flour. Blend with wet mixture
3. Refrigerate dough.
4. Roll out and cut with cookie cutter. Bake at 350 for 10 min.
Gingerbread Trifle
From Kirsten Erikson.
Ingredients:
7 c. cubed gingerbread cake (recipe above) 1 pkg (3.4 oz.) Instant French Vanilla pudding.
2 cups cold milk ¾ c. English toffee bits
8 oz. whipped topping 1 can sweetened condensed milk
Directions:
1. In mixing bowl, beat pudding and milk together.
2. In a 2 quart serving bowl, layer half of cake cubes. Cover with ¼ can sweeten condensed milk and half of pudding.
3. Sprinkle with ½ c. toffee bits. Layer with remaining cake, ¼ can milk, and pudding. Spread whipped topping over top. Sprinkle with remaining toffee bits.
Grasshopper Mint Pie
Ingredients:
2 c. fresh mint leaves 1 c. sugar
2 whole cloves 30 chocolate wafer cookies
6 T. butter, melted ¾ c. heavy cream
1 envelope unflavored gelatin 3 egg yolks, stirred
6 oz. white chocolate, chopped ¼ c. crème de menthe liqueur
Directions:
1. Syrup: In sauce pan, combine leaves and sugar, slightly crush mint with spoon. Add 1 c. water and cloves. Bring to a boil; simmer 10 minutes. Let syrup stand, covered, overnight. Strain.
2. Pie: In processor, pulse cookies until crushed. Add butter, process until crumbed. Press over bottom and up side of a 9 inch pie pan. Refrigerate.
3. Beat cream until stiff; refrigerate.
4. In saucepan, sprinkle gelatin over ¾ c. syrup. Let stand 5 minutes. Over medium – low heat stir to melt gelatin. Wisk in yolks; cook stirring until thickened. Stir in chocolate until melted. Remove from heat. Stir in liqueur.
5. Pour into a bowl. Place over a larger bowl with ice water. Stir until the consistence of raw egg whites. Fold in whipped cream. Pour into crust. Refrigerate at least 4 hours.
Hot Fudge Sauce
From Suzanne Price, a Highland neighbor.
Ingredients:
1 c. sugar 1/3 c. cocoa
¼ c. flour Pinch of salt
1 T. corn syrup 1 c. water
2 T. butter 1 t. vanilla
Directions:
Mix in saucepan. Stir while cooking until thickened.
Huckleberry Sauce
From the Edwards. Tastes great on cheese cake.
Ingredients:
½ c. sugar ½ T. cornstarch
2 c. huckleberries ½ c. water
2 T. lemon juice
Directions:
1. Mix in saucepan. Stir while cooking until thickened.
2. Serve warm over cheesecake.
Impossible Pie
From Russ and Emily Carlson.
Ingredients:
4 eggs ½ c. flour
1 c. sugar ½ c. butter
2 c. milk 1 c. coconut
1 t. vanilla
Directions:
Mix ingredients in blender. Pour in 2 greased pie pans. Bake at 350 for 40-50 minutes.
Lemon Cake
From Julie Bangerter Beck
Ingredients:
1 lemon cake mix 4 eggs
1 small lemon Jell-O 1 c. boiling water
¾ c. oil ¾ c. sugar
Juice of 2 lemons
Directions:
1. Mix all but sugar and juice. Bake on sheet cake pan at 350 for 30 min.
2. While still warm, poke holes with fork.
3. Mix sugar and juice. Spread on warm cake.
Lemon Sorbet
From Highland neighbor Valerie Blain.
Ingredients:
1 ¼ c. sugar 2 c. milk
1/3 c. lemon juice 2 T. lemon peel
Optional: 1 bag frozen raspberries
Directions:
Mix ingredients together. Freeze in ice cream freezer.
Magic Cookie Bars
From Valerie Willis Fields
Ingredients:
½ c. butter 1 ½ c. graham cracker crumbs
1 can Eagle sweetened condensed milk 6 oz. semi-sweet chocolate chips
3 ½ oz. flaked coconut 1 c. chopped nuts
Directions:
1. Turn oven to 350 (325 if glass pan). Melt butter in 13 x 9 pan.
2. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with remaining ingredients and press down gently.
3. Bake 25-30 min. or until lightly browned. Cool before cutting.
Manjar Branco
A Brazilian coconut pudding recipe.
Ingredients:
1 quart milk 1 can coconut milk
8-10 T. sugar 8 T. cornstarch
Directions:
1. Warm milk. Add coconut milk and sugar. Scald.
2. Add cornstarch while scalding. Cook until thick. Cool and serve.
Marlyn’s Cheesecake
Ingredients:
Ar1 1/3 c. graham cracker crumbs ¼ c. melted butter
¼ c. sugar 1 lb cream cheese
2 eggs 1 T. vanilla
½ pint sour cream 2 T. sugar
½ T. vanilla
Directions:
1. Mix crumbs, butter, and ¼ c. sugar. Press into 9 in pie pan.
2. Beat cream cheese, eggs, and vanilla until light and fluffy. Spoon into crust and bake at 365 degrees for 18 minutes. Cool to room temperature.
3. Blend sour cream, sugar, and vanilla. Spread on cake. Sprinkle with crumbs if desired. Bake at 365 for 5 minutes. Cool for several hours before serving.
Marlyn’s Trifle
From Marlyn Moeller
Ingredients:
1 Angel food cake 1 large vanilla pudding (Birds’ is best)
Raspberry jam 3 baskets fresh raspberries
1 T. sugar Toasted slivered almonds
1 pint whipping cream Sliced kiwi
Directions:
1. Prepare pudding with 4 c. milk. Have it light and delicate. “Ice” cake partially and lightly with jam. Cut into 1 inch cubes.
2. Whip cream and add sugar. Add a little sugar to clean berries. In serving dish, layer cake, pudding, berries, whipped cream, and almonds at least three times. Place slices of kiwi around inside of bowl as you assemble. Garnish with fruit and almonds.
Mrs. Field’s Cookies
Ana Paula’s favorite chocolate chip cookies.
Ingredients:
2 c. butter 2 c. sugar
2 C. brown sugar 4 eggs
4 c. flour 1 t. salt
2 t. baking powder 8 oz. Hershey’s bar, grated
2 t. vanilla 5 c. oatmeal, pulverized
2 t. soda 24 oz. chocolate chips
Directions:
1. Cream butter, sugar, and brown sugar together.
2. Mix in eggs.
3. Add and mix remaining ingredients. Bake at 375 for 12-15 min.
Oatmeal No-Bake Cookies
Ingredients:
1 cube butter ¼ c. cocoa
½ c. milk 2 c. sugar
½ c. peanut butter 1 T. vanilla
3 c. oats
Directions:
1. Boil all but oats for 1 min.
2. Stir in oats. Spoon onto wax paper.
Peanut Butter Balls
From Valerie Willis Fields
Ingredients:
1 quart smooth peanut butter 1 pound butter
3 pounds powdered sugar
12 oz. chocolate pieces 1 cube paraffin wax
Directions:
1. Mix and make into small balls.
2. In saucepan mix wax and chocolate pieces.
3. Dip balls in chocolate with toothpick. Place on wax paper.
Tip – Refrigerate balls before dipping to prevent losing them in the chocolate.
Pecan Bottom Coffee Toffee Pie
Ingredients:
5 oz. pastry mix 1 square semi-sweet chocolate, grated
¼ c. brown sugar 1 t. vanilla
½ c. chopped pecans 1 T. cold water
6 oz. softened, unsalted butter 4 eggs
4/5 c. powdered sugar 2 oz. melted semisweet chocolates
1 ½ t. instant coffee flavored Postum 2 c. cream
2 T. instant coffee flavored Postum ¼ c. sugar
Directions:
1. For Crust: Mix pastry, grated chocolate, brown sugar, vanilla, pecans, and cold water. Mix lightly and pat gently into 9 inch pan. Bat at 350 for 18 minutes and cool.
2. For Filling: Cream butter; add sugar and beat well. Blend in melted chocolates and 1 ½ t. Postum. Add eggs one at a time, beating for 5 minutes in between each one. Pour into shell and refrigerate overnight.
3. For Topping: Dissolve remaining Postum with 1 T. hot tap water. Combine with whipping cream and sugar. Beat until stiff peaks form.
4. Cover pie with filling. Garnish with chocolate chunks. Refrigerate one hour before serving.
Pudin de Leite
Brazilian pudding from Marina Harrison
Ingredients:
1 c. sugar 1 can sweetened condensed milk
1 can regular milk 5 eggs
1-2 t. vanilla
Directions:
1. Melt sugar in metal mold over med-low heat, stirring occasionally until golden brown.
2. Meanwhile pour sweetened condensed milk in bowl. Fill empty can with regular milk. Mix together. Add eggs one at a time, mixing well after each. Add vanilla.
3. Pour mixture over melted sugar. Place mold in pan of water. Cook at 300 until set, for about 1- 1 ½ hours.
4. Invert onto platter.
Pumpkin Cheesecake
Ingredients:
16 oz. cream cheese ½ c. sugar
½ t. vanilla 2 eggs
½ c. pumpkin ½ t. cinnamon
1 dash cloves 1 dash nutmeg
Directions:
1. Beat together cream cheese, sugar, vanilla. Add eggs and mix
2. Set aside one cup mixture. Pour the rest into pastry crust.
3. To reserved mixture add pumpkin, cinnamon, cloves, and nutmeg. Pour over mixture.
4. Bake at 350 for 40 min. Refrigerate.
Pumpkin Cheesecake
Ingredients:
Crust:
¾ c. graham cracker crumbs ½ c. ground pecans
¼ c. brown sugar ¼ c. granulated sugar
½ cube butter, melted
Filling:
¾ c. sugar ¾ c. pumpkin puree
3 egg yolks 1 ½ t. cinnamon
½ t. ground mace ½ t. ground ginger
½ t. salt
Cream Cheese Mixture:
1 ½ lbs. cream cheese 1 egg, plus 1 additional egg yolk
2 T. heavy cream 1 T. cornstarch, sifted
½ t. vanilla extract ½ t. lemon extract
Directions:
1. Combine crust ingredients and press into a 9-inch spring-form pan. Put in freezer to firm up.
2. Mix filling ingredients and set aside.
3. For cream cheese filling, add each ingredient one at a time and mix until smooth.
4. Combine filling and cream cheese mixture. Pour over crust and bake at 350 degrees for about 45 minutes, when the sides have risen and the center is still soft.
5. Coot to room temperature, then refrigerate until thoroughly chilled. Serve with whipped cream.
Pumpkin Chiffon Pie
From Marina Harrison’s recipe book
Ingredients:
2 envelopes unflavored gelatin ½ t. salt
2 t. pumpkin pie spice 3 eggs, separated
1 can pumpkin ½ c. sugar
1/3 c. brown sugar 1 ½ T. dark molasses
½ c. milk 1 c. heavy cream, whipped
Directions:
1. In med. saucepan, combine gelatin, sugar, salt, spice.
2. Add molasses, beaten egg yolks, milk, and pumpkin. Stir until well combined.
3. Bring to boil stirring constantly. Refrigerate for 2 hours.
4. Beat egg whites until foamy. Add sugar, 2 T. at a time. Beat until stiff.
5. Beat pumpkin mixture with same beater until smooth. Gently fold egg-white mixture and whipped cream into pumpkin until combined.
6. Turn into pie shell. Refrigerate.
Pumpkin Roll
Ingredients:
3 eggs 1 cup sugar
2/3 c. pumpkin 1 t. lemon juice
¾ c. flour 2 t. cinnamon
1 t. baking powder 1 t. ginger
½ t. nutmeg ½ t. salt
1 c. powdered sugar 8 oz. cream cheese
¼ c. margarine ½ t. vanilla
Directions:
1. Beat eggs well. Mix in sugar. Add pumpkin and lemon juice and mix well.
2. Fold in flour, cinnamon, baking powder, ginger, nutmeg and salt.
3. Line a jelly roll pan with wax paper, grease both sides of wax paper. Spread mixture in bottom of pan and bake at 375 for 15 minutes. Cool slightly then roll up with a towel.
4. For filling, mix together remaining ingredients. When roll is completely cooled unroll and spread filling. Roll up again and serve.
Pumpkin Squares
Ingredients:
1 29 oz. can pumpkin 1 ½ c. sugar
4 eggs slightly beaten 1 t. salt
2 t. cinnamon ½ t. cloves
13 oz. canned milk 1 dry yellow cake mix
1 c. chopped pecans 1 ½ cubes butter
Directions:
1. Mix pumpkin, sugar, eggs, salt, cinnamon, cloves, and milk. Pour in 13 x 9 pan.
2. Sprinkle cake mix over pumpkin mixture. Sprinkle pecans next, the drizzle butter on top.
3. Bake at 425 for 15 min. Reduce heat to 325 for 45 min.
4. Garnish with whipped cream.
Rice Krispie Treats
Scott Hope will only eat these if the sprinkles are mixed in with the marshmallows, not if they’re on top.
Ingredients:
1 cube butter 40 marshmallows
6 cups rice krispies sprinkles
Directions:
1. Melt butter and marshmallows together in a large pan. Remove from heat. Add rice krispies and sprinkles.
2. Spread in 9 x 13 pan to cool. Cut when cooled.
Rocky Road Fudge
From the year we were “Sub for Santa-ed” so many times. A gift from a Secret Santa.
Ingredients:
4 ½ oz milk chocolate bars 3 c. mini marshmallows
¾ c. coarsely broken walnuts
Directions:
1. Partially melt chocolate bars over low heat in a small pan. Remove from heat and beat until smooth.
2. Stir in nuts and marshmallows. Let cool and snarf directly from pan!
Rolo Cookies
Ingredients:
2 ½ c. flour ¾ c. cocoa
1 t. baking soda 1 c. sugar
1 c. brown sugar, packed 1 c. margarine, softened
2 t. vanilla 2 eggs
1 bag Rolos
Directions:
1. Beat sugars, margarine, eggs, and vanilla. Add flour, cocoa, and soda.
2. Shape 1 tablespoon of dough around each Rolo.
3. Bake at 350 for 5-7 minutes. Let set two minutes before removing from pan.
4. Sprinkle with sugar-cocoa mixture or drizzle with melted white chocolate.
Sister McLuskie’s Shortcake
Ingredients:
2 cubes butter ½ c. sugar
2 ½ c. flour
Directions:
1. Cream butter and sugar. Add flour ½ c. at a time.
2. Bake at 275 for 30-40 min.
Snickerdoodles
Ingredients:
2 cubes butter, softened 1 ½ c. sugar
2 eggs 1 t. baking soda
3 c. flour ½ t. salt
2 t. cream of tarter
Directions:
1. Combine all ingredients. Refrigerate for 1 hour.
2. Roll into balls and roll in cinnamon and sugar. Bake at 400 for 10 minutes.
Sour Cream Sugared Nuts
From Highland neighbor Myrtle Cornaby.
Ingredients:
½ c. sour cream 1 ½ c. sugar
1 ½ t. vanilla 4 c. walnut halves
Directions:
1. Mix cream and sugar. Heat to 223 degrees stirring constantly. Add vanilla and walnuts, stir rapidly until mixture has coated nuts and sugared.
2. Spread on wax paper and separate nuts. Cool thoroughly. Store in airtight container. Will keep 3-4 months.
Sparkling Fortune Cookies
Ingredients:
½ c. sugar ¼ c. water
2 drops food coloring
Colored sugar Fortune cookies
Directions:
1. Bring sugar, water, and food coloring to a boil. Cool.
2. Paint fortune cookies with sugar mixture. Sprinkle with colored sugar while still wet.
Sugar and Spice Cookies
Ingredients:
¾ c. butter 2 t. soda
1 c. sugar 1 t. vanilla
1 egg ¾ t. ginger
¼ c. molassas ½ t. cloves
2 1/3 c. flour ¼ t. salt
Sugar and cinnamon
Directions:
1. Cream butter and sugar together. Add egg, vanilla and molasses; blend well.
2. Sift the dry ingredients together and stir into the cream mixture.
3. Form into 1 tsp. balls. Roll each in a mixture of sugar and cinnamon. Bake for 8-10 minutes. Makes 3 dozen cookies.
Sugar Cookies
Ingredients:
¾ c. shortening 1 c. sugar
2 eggs ½ t. vanilla
2 ½ c. flour 1 t. baking powder
1 t. salt
Directions:
1. Mix shortening, sugar, eggs, and vanilla.
2. Sift flour, baking powder, and salt. Mix with wet ingredients.
3. Chill 1 hour. Cut with cookie cutters. Bake at 400 for 8-10 minutes. Frost when cooled.
Sunday Night Snack
From friends Michelle Corry and RaeAnn Nillson
Ingredients:
½ c. butter ½ box Chex
1 c. Karo ½ box Honey Chex
1 c. sugar 1 c. coconut
2 oz. almonds
Directions:
1. Bring butter, Karo syrup, and sugar to boil for two minutes.
2. Coat remaining ingredients
Breakfasts
Aebleskivers
From Marina Harrison. You need an Aebleskiver pan for this recipe.
Ingredients:
2 ½ c. flour 1 ¼ t. baking soda
½ t. salt ¾ t. baking powder
2 c. buttermilk 2 eggs, separated
3 T. melted butter
Directions:
1. Sift dry ingredients together. Beat egg yolks, add to milk. Combine with dry ingredients, add melted butter. Fold in beaten egg whites.
2. Fry in aebleskiver pan. Serve with powdered sugar, jam, or syrup.
Breakfast Casserole
This is a favorite Christmas and General Conference tradition.
Ingredients:
6-8 slices of bread 1 lb ground sausage, browned
6 eggs 1 can cream soup
2 c. grated cheddar cheese 1 can milk
Directions:
1. Tear bread into bite sized pieces. Put on bottom of casserole dish. Cover with sausage.
2. Mix eggs, cream soup, milk, and cheese. Use soup can to measure milk.
3. Bake covered at 400 for 30 minutes. Turn off oven, remove foil, and leave in for an additional 30 minutes (this is very important!).
4. Top individual servings with green onions, green peppers, tomatoes, sour cream, olives, and mushrooms.
Butter Berry Syrup
Ashley King found this one on the internet and we love it!
Ingredients:
1 c. water 1 cube butter
1 c. sugar 1 bag berries
cornstarch
Directions:
Mix all but cornstarch in medium saucepan. If desired, chop berries first. Bring to a boil; add cornstarch to thicken.
Creamed Eggs on Toast
Ingredients:
2 T. butter 1-2 T. flour
1 c. milk 1 chicken bouillon cube
3 hard boiled eggs Toast
Directions:
Melt butter over low heat. Stir in flour; cook 3-5 minutes. Reduce heat. Slowly add 1 cup milk and bouillon. Chop eggs and add. Serve hot over toast.
Crepes
Amy Bangerter is the crepe queen.
Ingredients:
4 eggs ½ t. salt
1 c. flour 2 T. melted butter
½ c. milk 2 t. sugar
½ c. water 1 t. vanilla
Directions:
1. Mix everything but flour. Slowly mix in flour. Cook in crepe maker.
2. Serve with pudding, fresh berries, powdered sugar, and whipped cream.
German Pancakes
This is a Bangerter family favorite.
Ingredients:
1 cube butter 6 eggs
1 c. milk ½ t. salt
1 c. flour
Directions:
1. Turn oven to 425 degrees. Put butter in 9 x 13 pan in oven.
2. Combine remaining ingredients in blender. When butter is melted, pour into pan.
3. Bake for 25 minutes. Serve with powdered sugar and syrup.
Julie’s Waffles
From Julie Beck.
Ingredients:
3 c. flour 5 t. baking powder
1 t. salt 2 T. sugar
4 large eggs 2 ½ c. milk
1 ½ t. vanilla 2/3 c. shortening
Directions:
Mix together. If you want to make pancakes just leave out the oil.
Reba’s Coffee Cake
From Reba Winkle of Alameda, California
Ingredients:
2 ½ c. flour 1 T. nutmeg
1 c. white sugar 1 t. salt
1 c. brown sugar ¾ c. oil
1 egg 1 t. baking powder
1 c. buttermilk 1 t. soda
Directions:
1. Mix flour, nutmeg, sugars, salt, and oil. Save 1 cup for topping.
2. Add to larger portion egg, baking powder, and buttermilk with soda. Put in greased 9 x 13 pan.
3. Top with crumb mixture.
4. Bake at 350 for 30-35 min.
Stewart Waffles
From Meighan Stewart.
Ingredients:
1 c. flour 1 c. milk
1 t. salt 1 egg
2 t. baking powder ¼ c. oil
2 T. sugar.
Directions:
1. Combine ingredients from left column in one bowl and ingredients from right column in another bowl. Add wet ingredients to dry ingredients.
2. Cook in waffle iron.
From Marina Harrison. You need an Aebleskiver pan for this recipe.
Ingredients:
2 ½ c. flour 1 ¼ t. baking soda
½ t. salt ¾ t. baking powder
2 c. buttermilk 2 eggs, separated
3 T. melted butter
Directions:
1. Sift dry ingredients together. Beat egg yolks, add to milk. Combine with dry ingredients, add melted butter. Fold in beaten egg whites.
2. Fry in aebleskiver pan. Serve with powdered sugar, jam, or syrup.
Breakfast Casserole
This is a favorite Christmas and General Conference tradition.
Ingredients:
6-8 slices of bread 1 lb ground sausage, browned
6 eggs 1 can cream soup
2 c. grated cheddar cheese 1 can milk
Directions:
1. Tear bread into bite sized pieces. Put on bottom of casserole dish. Cover with sausage.
2. Mix eggs, cream soup, milk, and cheese. Use soup can to measure milk.
3. Bake covered at 400 for 30 minutes. Turn off oven, remove foil, and leave in for an additional 30 minutes (this is very important!).
4. Top individual servings with green onions, green peppers, tomatoes, sour cream, olives, and mushrooms.
Butter Berry Syrup
Ashley King found this one on the internet and we love it!
Ingredients:
1 c. water 1 cube butter
1 c. sugar 1 bag berries
cornstarch
Directions:
Mix all but cornstarch in medium saucepan. If desired, chop berries first. Bring to a boil; add cornstarch to thicken.
Creamed Eggs on Toast
Ingredients:
2 T. butter 1-2 T. flour
1 c. milk 1 chicken bouillon cube
3 hard boiled eggs Toast
Directions:
Melt butter over low heat. Stir in flour; cook 3-5 minutes. Reduce heat. Slowly add 1 cup milk and bouillon. Chop eggs and add. Serve hot over toast.
Crepes
Amy Bangerter is the crepe queen.
Ingredients:
4 eggs ½ t. salt
1 c. flour 2 T. melted butter
½ c. milk 2 t. sugar
½ c. water 1 t. vanilla
Directions:
1. Mix everything but flour. Slowly mix in flour. Cook in crepe maker.
2. Serve with pudding, fresh berries, powdered sugar, and whipped cream.
German Pancakes
This is a Bangerter family favorite.
Ingredients:
1 cube butter 6 eggs
1 c. milk ½ t. salt
1 c. flour
Directions:
1. Turn oven to 425 degrees. Put butter in 9 x 13 pan in oven.
2. Combine remaining ingredients in blender. When butter is melted, pour into pan.
3. Bake for 25 minutes. Serve with powdered sugar and syrup.
Julie’s Waffles
From Julie Beck.
Ingredients:
3 c. flour 5 t. baking powder
1 t. salt 2 T. sugar
4 large eggs 2 ½ c. milk
1 ½ t. vanilla 2/3 c. shortening
Directions:
Mix together. If you want to make pancakes just leave out the oil.
Reba’s Coffee Cake
From Reba Winkle of Alameda, California
Ingredients:
2 ½ c. flour 1 T. nutmeg
1 c. white sugar 1 t. salt
1 c. brown sugar ¾ c. oil
1 egg 1 t. baking powder
1 c. buttermilk 1 t. soda
Directions:
1. Mix flour, nutmeg, sugars, salt, and oil. Save 1 cup for topping.
2. Add to larger portion egg, baking powder, and buttermilk with soda. Put in greased 9 x 13 pan.
3. Top with crumb mixture.
4. Bake at 350 for 30-35 min.
Stewart Waffles
From Meighan Stewart.
Ingredients:
1 c. flour 1 c. milk
1 t. salt 1 egg
2 t. baking powder ¼ c. oil
2 T. sugar.
Directions:
1. Combine ingredients from left column in one bowl and ingredients from right column in another bowl. Add wet ingredients to dry ingredients.
2. Cook in waffle iron.
Breads
Baguettes
From Kirsten Erikson
Ingredients:
2 ½ c. water 2 pkgs. Active dry yeast
6 c. flour 2 t. salt
Directions:
1. Stir together water and yeast and let stand until creamy. Beat in 3-4 cups flour. Sprinkle salt over dough during last minute of mixing.
2. Stir in as much of the remaining flour as you can. Knead in remaining flour to make a stiff dough. (If your mixer has a dough hook, then keep adding flour ¼ c. at a time until mixed.)
3. Shape dough into a ball. Place in a large greased bowl. Cover with plastic and let rise until double in size. Punch down. Let rise again until nearly double. Punch down again.
4. Turn onto a lightly floured surface. Divide into four equal portions. Cover and let rest for ten minutes. Shape each ball into an 8 x 4 rectangle. Pinch long sides together in the middle. Repeat until long and skinny (about 2 inches in diameter).
5. Place each loaf seam-side down on a greased baking sheet or baguette pan. Cover with towel and let rise until nearly double.
6. Preheat oven to 450 degrees. Place broiler pan on low rack and let heat with oven. Pour 1 c. water in the pan when you’re ready to bake.
7. Before baking, brush each loaf with mixture of 1 egg white and 2 t. water. Sprinkle loaves with flour or sesame seeds. Cut four or five diagonal slices in each loaf. Bake loaves on the middle rack for 20 minutes.
Banana Bread
Ingredients:
5 large bananas 4 beaten eggs
1 c. oil 2 t. soda
2 c. sugar 4 c. flour
1 t. salt 1 c. buttermilk
1 c. nuts (optional)
Directions:
1. Mix all ingredients together. Pour into 2 large or 4 small loaf pans.
2. Bake at 325 for 1 hour.
Blueberry Wheat muffins
From Leslie Brown.
Ingredients:
¾ c. bran ¾ c. wheat flour
½ c. wheat germ ¾ c. brown sugar
½ t. sea salt 1 t. baking soda
1 t. grated orange rind ¼ c. oil
1 c. fresh blueberries 1 c. buttermilk (or sour cream or yogurt)
1 egg ½ c. currents or golden raisins
Directions:
1. Mix all ingredients together.
2. Pour in muffin pan. Bake at 400 for 15 min.
Cinnamon Rolls
This is a Bangerter family favorite and one reason Peggy is so famous.
Ingredients:
5 teaspoons dry yeast ½ cup warm water
2 cups milk, scalded ½ cup shortening
7 cups flour 1 cup sugar
1 cup potatoes, mashed (or equivalent flake potatoes with liquid, etc) 2 eggs at room temperature, slightly beaten
2 teaspoons salt Raisins and nuts optional
butter, melted cinnamon
sugar
Directions:
1. In glass bowl or large liquid glass measurer, heat water, milk and shortening in microwave until scalded and shortening is melted, (about 3-4 minutes). Cool for 5 minutes. Beat eggs in medium bowl; add potatoes.
2. In large bowl, stir together HALF the flour, 1 cup sugar, 2 tsp salt and dry yeast; mix well. Pour the warm (not hot) milk mixture into the flour mixture, and then add the beaten eggs and mashed potatoes. Mix together thoroughly.
3. Stir in remaining flour, adding a little more if necessary to make the dough more together. Dough should not be dry and elastic like bread dough, but should hold together in a soft roll without being too sticky and wet. Stir heavily with a wooden spoon until the spoon can come off the dough without the dough sticking to it. Make smooth.
4. This dough requires a warm place to rise. Turn on oven to 350 for about 30 seconds, and then turn off. Put plastic wrap or moist towel over dough and place in oven. Let rise till double, about 45 minutes.
5. Remove from bowl onto a slightly floured surface. Divide dough in two. Before rolling, pat the mound into a rectangle shape. Roll dough to about ¼ to 1/3 inch thick rectangle. Shrink the dough slightly by sliding your hands under it and giving it a gentle shake. Brush with melted butter. Sprinkle with cinnamon and sugar and nuts, raisins or fruit if desired. Starting with long side, roll up jellyroll style, keeping the roll tight. Pinch edges closed. Cut into 1.5 inch to 2 inch slices. Place on greased jellyroll pan—3 across, 5 down. Place in warm place once again to let rise until double (about 30 to 45 minutes). Bake at 350 for about 15 minutes until golden brown. Cool at least 10 minutes before frosting.
IMPORTANT HINTS: Use only high quality “high gluten” flour, or flour that is “better for bread,” such as Gold Medal, etc. Use yeast that isn’t old and doesn’t have an after taste. I like SAF. Use Crisco brand for the shortening, and always real butter.
FROSTING:
½ cup butter
1 cup milk
Scald milk and butter and boil together 1 minute. Pour in 2 lbs powdered sugar and beat with beaters until smooth. Add vanilla flavoring to taste (1/2 tsp to 1 tsp). Spoon onto warm cinnamon rolls (not hot).
Cinnamon Streusel Bundt
Ingredients:
12 Rhodes cinnamon rolls ¼ c. brown sugar
¼ c. graham cracker crumbs Cream cheese frosting (from roll package)
Directions:
1. Combine sugar and graham cracker crumbs.
2. Place frozen cinnamon rolls in a greased bundt pan. Sprinkle mixture over rolls. Cover with plastic wrap. Let rise until double in size (about 4-5 hours).
3. Bake at 350 for 25-30 minutes. Invert on platter immediately.
4. Microwave frosting for 10 sec. Drizzle over bundt.
Cranberry Orange Pull-Apart
Ingredients:
12 Rhodes Orange rolls or 24 Rhodes dinner rolls, thawed but cold 3.4 oz. package non-instant vanilla pudding
¼ c. dried cranberries 1 orange rind, grated
½ c. butter, melted Cream cheese frosting or orange frosting
Directions:
1. Cut rolls in half and roll in dry pudding mix. Arrange in greased bunt pan with cranberries and orange rind. Sprinkle remaining pudding over rolls. Pour melted butter over top.
2. Cover with plastic wrap and let double in size.
3. Remove plastic and bake at 350 for 30-35 min. Cover with foil last 15 min. of baking.
4. Immediately invert onto serving platter. Cool slightly and drizzle with frosting.
Tip: If using dinner rolls add ¼ c. sugar to pudding.
Frosting:
Mix together 1 c. powdered sugar, 1 T. melted butter, and 2 T. fresh Orange juice
Holland Carrot Bread
Ingredients:
2 c. flour 2 t. baking soda
2 t. cinnamon ½ t. salt
1 ½ c. sugar 1 ½ c. oil
3 eggs 2 t. vanilla
2 c. grated carrots 1 c. nut meats or resins (optional)
Directions:
1. In large bowl sift together flour, soda, cinnamon, and salt. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until well blended. Fold in carrots. Add nuts of resins if desired.
2. Turn mixture into 2 greased and floured loaf pans. Bake at 300 for 1 hour.
Parmasean Rolls
Ingredients:
12 Rhodes dinner rolls ¼ c. parsley
¾ c. parmesan cheese ¾ t. garlic powder
Directions:
1. Mix parsley, cheese, and garlic powder. Roll frozen rolls in melted butter, then cheese mixture.
2. Grease baking sheets and place rolls 1 inch apart. Let rise for 6 hours.
3. Bake at 375 for 15 minutes.
Sweet Cinnamon Biscuits
Ingredients:
2 c. flour 1 T. baking powder
1 t. salt ¼ t. baking soda
¼ c. oil ¾ c. buttermilk
1 cube butter, softened ¾ c. sugar
1 t. cinnamon 1 c. milk (optional)
Directions:
1. Combine flour, powder, salt, and soda. Mix in oil. Add buttermilk and stir just until blended.
2. Knead dough on a lightly floured surface. Roll into a 15 x 8 rectangle. Spread butter over dough. Combine sugar and cinnamon and sprinkle over butter.
3. Roll up rectangle starting on long side. Pinch seam to seal. Cut roll in 1 ½ inch slices. Arrange slices in greased 9 in round pan. Bake at 400 for 15 – 20 min.
4. If desired, pour milk over the top. Serve hot.
White Bread
From Verlene Baker
Ingredients:
2 c. boiling water 1 T. instant potato flakes
3 T. shortening 3 T. sugar
3 t. salt 1 c. milk
2 T. yeast ¼ c. warm water
1 t. sugar. 8 c. flour
Directions:
1. Dissolve yeast in warm water.
2. Dissolve potato in boiling water. Add shortening, sugar, and salt and stir until dissolved. Add milk. Cool until lukewarm. Add yeast to mixture and stir. Add flour. Knead, let rest 10 minutes, and knead again. Let rise until doubled.
3. Shape into 3 loaves. Let rise for about 3 hours. Bake at 375 for about 45 minutes.
Whole Wheat Bread
From Verlene Baker
Ingredients:
2 T. yeast 3 T. shortening
½ c. lukewarm water 3 t. salt
1 t. sugar 3 T. sugar
1/3 c. molasses 2 c. boiling water
1 c. milk About 8 c. whole wheat flour
Directions:
1. Dissolve yeast in warm water with 1 t. sugar.
2. Place shortening, salt, sugar, and molasses in a very large bowl. Pour boiling water into large bowl and stir until dissolved. Add milk and mix. The liquid mixture should be lukewarm when you add the dissolved yeast.
3. Gradually add the flour stirring in to start with. Knead 8 – 10 minutes. Dough should be smooth and elastic, not sticky and not dry and heavy. Place in covered bowl and let it rest for 10 minutes. Knead again briefly. Return to bowl, cover with cloth, place in turned off oven with pan of very hot water underneath. Close oven. Let bread rise for 1 ½ - 2 hours.
4. Punch down dough. Divide into 3 equal parts. Shape into loaves and place in well-greased pans, turning dough to grease tops also. Cover and return to oven with hot water. Let dough rise for about 1 hour until center of bread has risen a little above edge of pan, rounded up.
5. Bake for 10 minutes at 400. Turn temperature to 350 and bake for another 25-30 minutes.
6. Smaller bread pans are better for whole wheat bread. Do not let bread over-rise before baking it.
Zucchini Bread
From Lissa Bangerter
Ingredients:
1 c. whole wheat flour ¾ c. sugar or honey
1 c. white flour 2 eggs
½ t. salt 1/3 c. oil
1 t. baking powder 1 t. vanilla
½ t. soda 1 ½ c. grated zucchini, drained
2 t. cinnamon
Directions:
1. Mix dry ingredients. Add liquids and zucchini.
2. Mix just until ingredients are combined. Pour into lightly greased loaf pans. Bake at 325 for 45-55 minutes.
3. Yield: 1 large loaf or 2 small loaves.
From Kirsten Erikson
Ingredients:
2 ½ c. water 2 pkgs. Active dry yeast
6 c. flour 2 t. salt
Directions:
1. Stir together water and yeast and let stand until creamy. Beat in 3-4 cups flour. Sprinkle salt over dough during last minute of mixing.
2. Stir in as much of the remaining flour as you can. Knead in remaining flour to make a stiff dough. (If your mixer has a dough hook, then keep adding flour ¼ c. at a time until mixed.)
3. Shape dough into a ball. Place in a large greased bowl. Cover with plastic and let rise until double in size. Punch down. Let rise again until nearly double. Punch down again.
4. Turn onto a lightly floured surface. Divide into four equal portions. Cover and let rest for ten minutes. Shape each ball into an 8 x 4 rectangle. Pinch long sides together in the middle. Repeat until long and skinny (about 2 inches in diameter).
5. Place each loaf seam-side down on a greased baking sheet or baguette pan. Cover with towel and let rise until nearly double.
6. Preheat oven to 450 degrees. Place broiler pan on low rack and let heat with oven. Pour 1 c. water in the pan when you’re ready to bake.
7. Before baking, brush each loaf with mixture of 1 egg white and 2 t. water. Sprinkle loaves with flour or sesame seeds. Cut four or five diagonal slices in each loaf. Bake loaves on the middle rack for 20 minutes.
Banana Bread
Ingredients:
5 large bananas 4 beaten eggs
1 c. oil 2 t. soda
2 c. sugar 4 c. flour
1 t. salt 1 c. buttermilk
1 c. nuts (optional)
Directions:
1. Mix all ingredients together. Pour into 2 large or 4 small loaf pans.
2. Bake at 325 for 1 hour.
Blueberry Wheat muffins
From Leslie Brown.
Ingredients:
¾ c. bran ¾ c. wheat flour
½ c. wheat germ ¾ c. brown sugar
½ t. sea salt 1 t. baking soda
1 t. grated orange rind ¼ c. oil
1 c. fresh blueberries 1 c. buttermilk (or sour cream or yogurt)
1 egg ½ c. currents or golden raisins
Directions:
1. Mix all ingredients together.
2. Pour in muffin pan. Bake at 400 for 15 min.
Cinnamon Rolls
This is a Bangerter family favorite and one reason Peggy is so famous.
Ingredients:
5 teaspoons dry yeast ½ cup warm water
2 cups milk, scalded ½ cup shortening
7 cups flour 1 cup sugar
1 cup potatoes, mashed (or equivalent flake potatoes with liquid, etc) 2 eggs at room temperature, slightly beaten
2 teaspoons salt Raisins and nuts optional
butter, melted cinnamon
sugar
Directions:
1. In glass bowl or large liquid glass measurer, heat water, milk and shortening in microwave until scalded and shortening is melted, (about 3-4 minutes). Cool for 5 minutes. Beat eggs in medium bowl; add potatoes.
2. In large bowl, stir together HALF the flour, 1 cup sugar, 2 tsp salt and dry yeast; mix well. Pour the warm (not hot) milk mixture into the flour mixture, and then add the beaten eggs and mashed potatoes. Mix together thoroughly.
3. Stir in remaining flour, adding a little more if necessary to make the dough more together. Dough should not be dry and elastic like bread dough, but should hold together in a soft roll without being too sticky and wet. Stir heavily with a wooden spoon until the spoon can come off the dough without the dough sticking to it. Make smooth.
4. This dough requires a warm place to rise. Turn on oven to 350 for about 30 seconds, and then turn off. Put plastic wrap or moist towel over dough and place in oven. Let rise till double, about 45 minutes.
5. Remove from bowl onto a slightly floured surface. Divide dough in two. Before rolling, pat the mound into a rectangle shape. Roll dough to about ¼ to 1/3 inch thick rectangle. Shrink the dough slightly by sliding your hands under it and giving it a gentle shake. Brush with melted butter. Sprinkle with cinnamon and sugar and nuts, raisins or fruit if desired. Starting with long side, roll up jellyroll style, keeping the roll tight. Pinch edges closed. Cut into 1.5 inch to 2 inch slices. Place on greased jellyroll pan—3 across, 5 down. Place in warm place once again to let rise until double (about 30 to 45 minutes). Bake at 350 for about 15 minutes until golden brown. Cool at least 10 minutes before frosting.
IMPORTANT HINTS: Use only high quality “high gluten” flour, or flour that is “better for bread,” such as Gold Medal, etc. Use yeast that isn’t old and doesn’t have an after taste. I like SAF. Use Crisco brand for the shortening, and always real butter.
FROSTING:
½ cup butter
1 cup milk
Scald milk and butter and boil together 1 minute. Pour in 2 lbs powdered sugar and beat with beaters until smooth. Add vanilla flavoring to taste (1/2 tsp to 1 tsp). Spoon onto warm cinnamon rolls (not hot).
Cinnamon Streusel Bundt
Ingredients:
12 Rhodes cinnamon rolls ¼ c. brown sugar
¼ c. graham cracker crumbs Cream cheese frosting (from roll package)
Directions:
1. Combine sugar and graham cracker crumbs.
2. Place frozen cinnamon rolls in a greased bundt pan. Sprinkle mixture over rolls. Cover with plastic wrap. Let rise until double in size (about 4-5 hours).
3. Bake at 350 for 25-30 minutes. Invert on platter immediately.
4. Microwave frosting for 10 sec. Drizzle over bundt.
Cranberry Orange Pull-Apart
Ingredients:
12 Rhodes Orange rolls or 24 Rhodes dinner rolls, thawed but cold 3.4 oz. package non-instant vanilla pudding
¼ c. dried cranberries 1 orange rind, grated
½ c. butter, melted Cream cheese frosting or orange frosting
Directions:
1. Cut rolls in half and roll in dry pudding mix. Arrange in greased bunt pan with cranberries and orange rind. Sprinkle remaining pudding over rolls. Pour melted butter over top.
2. Cover with plastic wrap and let double in size.
3. Remove plastic and bake at 350 for 30-35 min. Cover with foil last 15 min. of baking.
4. Immediately invert onto serving platter. Cool slightly and drizzle with frosting.
Tip: If using dinner rolls add ¼ c. sugar to pudding.
Frosting:
Mix together 1 c. powdered sugar, 1 T. melted butter, and 2 T. fresh Orange juice
Holland Carrot Bread
Ingredients:
2 c. flour 2 t. baking soda
2 t. cinnamon ½ t. salt
1 ½ c. sugar 1 ½ c. oil
3 eggs 2 t. vanilla
2 c. grated carrots 1 c. nut meats or resins (optional)
Directions:
1. In large bowl sift together flour, soda, cinnamon, and salt. Make a well in the center and add sugar, oil, eggs, and vanilla. Mix until well blended. Fold in carrots. Add nuts of resins if desired.
2. Turn mixture into 2 greased and floured loaf pans. Bake at 300 for 1 hour.
Parmasean Rolls
Ingredients:
12 Rhodes dinner rolls ¼ c. parsley
¾ c. parmesan cheese ¾ t. garlic powder
Directions:
1. Mix parsley, cheese, and garlic powder. Roll frozen rolls in melted butter, then cheese mixture.
2. Grease baking sheets and place rolls 1 inch apart. Let rise for 6 hours.
3. Bake at 375 for 15 minutes.
Sweet Cinnamon Biscuits
Ingredients:
2 c. flour 1 T. baking powder
1 t. salt ¼ t. baking soda
¼ c. oil ¾ c. buttermilk
1 cube butter, softened ¾ c. sugar
1 t. cinnamon 1 c. milk (optional)
Directions:
1. Combine flour, powder, salt, and soda. Mix in oil. Add buttermilk and stir just until blended.
2. Knead dough on a lightly floured surface. Roll into a 15 x 8 rectangle. Spread butter over dough. Combine sugar and cinnamon and sprinkle over butter.
3. Roll up rectangle starting on long side. Pinch seam to seal. Cut roll in 1 ½ inch slices. Arrange slices in greased 9 in round pan. Bake at 400 for 15 – 20 min.
4. If desired, pour milk over the top. Serve hot.
White Bread
From Verlene Baker
Ingredients:
2 c. boiling water 1 T. instant potato flakes
3 T. shortening 3 T. sugar
3 t. salt 1 c. milk
2 T. yeast ¼ c. warm water
1 t. sugar. 8 c. flour
Directions:
1. Dissolve yeast in warm water.
2. Dissolve potato in boiling water. Add shortening, sugar, and salt and stir until dissolved. Add milk. Cool until lukewarm. Add yeast to mixture and stir. Add flour. Knead, let rest 10 minutes, and knead again. Let rise until doubled.
3. Shape into 3 loaves. Let rise for about 3 hours. Bake at 375 for about 45 minutes.
Whole Wheat Bread
From Verlene Baker
Ingredients:
2 T. yeast 3 T. shortening
½ c. lukewarm water 3 t. salt
1 t. sugar 3 T. sugar
1/3 c. molasses 2 c. boiling water
1 c. milk About 8 c. whole wheat flour
Directions:
1. Dissolve yeast in warm water with 1 t. sugar.
2. Place shortening, salt, sugar, and molasses in a very large bowl. Pour boiling water into large bowl and stir until dissolved. Add milk and mix. The liquid mixture should be lukewarm when you add the dissolved yeast.
3. Gradually add the flour stirring in to start with. Knead 8 – 10 minutes. Dough should be smooth and elastic, not sticky and not dry and heavy. Place in covered bowl and let it rest for 10 minutes. Knead again briefly. Return to bowl, cover with cloth, place in turned off oven with pan of very hot water underneath. Close oven. Let bread rise for 1 ½ - 2 hours.
4. Punch down dough. Divide into 3 equal parts. Shape into loaves and place in well-greased pans, turning dough to grease tops also. Cover and return to oven with hot water. Let dough rise for about 1 hour until center of bread has risen a little above edge of pan, rounded up.
5. Bake for 10 minutes at 400. Turn temperature to 350 and bake for another 25-30 minutes.
6. Smaller bread pans are better for whole wheat bread. Do not let bread over-rise before baking it.
Zucchini Bread
From Lissa Bangerter
Ingredients:
1 c. whole wheat flour ¾ c. sugar or honey
1 c. white flour 2 eggs
½ t. salt 1/3 c. oil
1 t. baking powder 1 t. vanilla
½ t. soda 1 ½ c. grated zucchini, drained
2 t. cinnamon
Directions:
1. Mix dry ingredients. Add liquids and zucchini.
2. Mix just until ingredients are combined. Pour into lightly greased loaf pans. Bake at 325 for 45-55 minutes.
3. Yield: 1 large loaf or 2 small loaves.
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