Thursday, January 12, 2017

Angela Bedell's Favorite Chocolate Chip Cookie Recipe

Perfect Chocolate Chip Cookies


Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. For our winning brand of chocolate chips, see related tasting.

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

For High-Altitude Baking: Problem: Cookies spread too much in the oven.Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk.

Tuesday, January 3, 2017

Buttermilk Caramel Syrup


This Buttermilk Carmel Syrup Recipe was served at our Ward Christmas Breakfast - it originates from Joy Hartwell.  The taste is amazing.

1 c butter
1 cup buttermilk
1 Tablespoon light Karo 
2 c sugar
--------
1 teaspoon baking soda
1 teaspoon vanilla

Bring all your ingredients to a light boil except for the baking syrup and vanilla.  Once mixture starts to boil add the baking soda.  Stir rapidly,  the baking soda will make the mixture puff up so cook it in a deep pan.  Once the mixture has cooked for about 5 minutes remove from stove and add 1 t vanilla.

Friday, July 1, 2016

Shrimp/Crab Louie Pasta Salad

I had this salad at Grandma's & Grandpa Rays house the other day and loved it so much that I have made it twice since then.  It is the perfect summer salad.  I personally do not like shrimp so much so I use crab instead of the shrimp.  This serves 6-8 people.

INGREDIENTS
3 cups spiral shaped pasta, uncooked
1 cup mayonnaise (the real stuff)
1/2 cup ranch dressing
1/3 cup seafood cocktail sauce
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp, peeled & deveined
1/2 cup chopped fresh tomato
1/2 cup sliced green onion
1/4 cup chopped sweet red pepper
2 tablespoons chopped fresh parsley

DIRECTIONS
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper.
Stir in cooled pasta and remaining ingredients.

Serve immediately or cover and refrigerate.

Wednesday, April 20, 2016

Curried Coconut Chicken

So so good!  I found this on Allrrecipes.com but I made two very important changes - I do not cook the chicken until the very end.  I have found that if you cook chicken really long it becomes tough!  I also use tomato paste instead of tomato sauce, that cuts the cooking time down. If you want a runnier sauce then use the tomato sauce as listed 

10 minutes prep time   50 minutes cook time   Ready in 1h 10m

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes with juice
4 T can tomato paste or 1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions


1. Season chicken pieces with salt and pepper. Set aside.
2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. 
3. Pour coconut milk, tomatoes, tomato paste, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. Increase heat to medium, and add chicken.
5. Cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Serve over Rice/Quinoa mix

Submitted by Shauna Oakes

Tuesday, April 19, 2016

Grandma Lainey's Pickled Beets

Ingredients
  • 2 1/2 cups sliced canned beets, juice reserved
  • 1/2 cup apple cider vinegar 
  • 2 tablespoons sugar
  • 2 whole cloves ( i would decrease this to one clove - sh)
  • 3 black peppercorns
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 small onion, sliced


Directions
Place the beets into a medium bowl and set aside.
In a medium saucepan, combine vinegar and 1/2 cup beet juice and bring to a boil. 
Add sugar, cloves, peppercorns, bay leaf, salt and onion, and return to a boil. Remove from heat, and pour mixture over the beets. 
Toss until coated, cover and chill. 
Serve the beets very cold.

Submitted by Elaine Willardson

Monday, April 18, 2016

Honey Curry Chicken



Prep: 15 min        Cook: 60-75 min
Ingredients
·      1 pound chicken (breasts or strips)
·      ½ cup Butter, melted
·      ½ cup Honey
·      ¼ cup prepared Dijon Mustard
·      1 tsp Salt
·      1 Tbsp Curry Powder
Directions

  • Preheat oven to 350 degrees F.
  •  Place chicken in 13x9 glass pan. Combine the melted butter, honey, mustard, salt, and curry powder and pour over the chicken.
  •  Bake in preheated oven for 60-75 minutes, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
  • Eat over rice

Submitted by Cody Holmes

Thursday, April 14, 2016

Soup Plantation Asian Ginger Broth

4 Tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 Tablespoons canola oil
Combine ingredients in a pot and sauté for 5 minutes

6 Tablespoons corn starch
2 cups cold water
Whisk together the corn starch with 2 c cold water until dissolved

14 cups water
6 Tablespoons Vegetarian base
Add the corn starch mixture, base and remaining water to the pot and bring to a boil.  Reduce the heat and simmer for 15 minutes.  Add salt and pepper to taste.  

Optional Toppings
Sliced green onions
shredded carrots
shopped spinach
sliced muchrooms
wonton strips
cubed tofu

Submitted by Shauna Oakes

Monday, February 25, 2013

White Spinach Lasagna

Oh so good.

Ingredients
 16 oz container ricotta cheese
 16 oz cottage cheese
 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (FRESH is better – I parboiled it so is shrunk down, squeezed it dry and just added layers of it between the noodles)
2 eggs
1/2 cup chopped drained sun-dried tomato packed in oil
3/4 teaspoon dried oregano
 1/4 teaspoon garlic powder
 1/4 teaspoon black pepper
 1/8 teaspoon ground nutmeg
 2 (16 ounce) jars alfredo sauce, divided
 12 no-boil lasagna noodles
 1 cup shredded mozzarella cheese

Directions
Preheat oven to 375 degrees Fahrenheit. 
 In a large bowl combine ricotta, spinach, eggs, sun dried tomatoes, oregano, garlic powder, pepper and nutmeg. 
Spread 3/4 cup Alfredo sauce in ungreased 13 X 9 baking dish; top with 3 noodles (crosswise). Spread with 1/3 of ricotta mixture; repeat layering twice with noodles and ricotta mixture, ending with noodles. 
 Pour remaining Alfredo sauce over pasta. Sprinkle with mozzarella cheese. 
Cover with foil and bake 45 minutes; remove foil and bake another 10 minutes. If desired, place lasagna under broiler for 2 minutes to brown cheese. Let sit for 10 minutes before serving.

Submitted by Kathy Hansen

Monday, October 10, 2011

Crock-Pot Chicken With Black Beans & Cream Cheese


Servings: 4

Ingredients:
* 4 -5 boneless chicken breasts
* 1 (15 1/2 ounce) can black beans
* 1 (15 ounce) can corn
* 1 (15 ounce) jar salsa, any kind
* 1 (8 ounce) package cream cheese

Directions:

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!

Submitted by Dan Oakes

Saturday, June 4, 2011

Tater Tot Casserole


Ingredients:
1 medium Onion
1 pound lean Hamburger
Pepper and A few dashes of garlic powder
1 can Cream of Mushroom Soup
1 T worchester sauce
1 package (2 cups) Shredded Cheddar Cheese
1 regular size bag Tater Tots

Directions:
Set oven to 350°.
Chop onion. Brown hamburger with onion. Season with pepper and garlic powder. Drain if necessary. Pour soup over meat mixture and stir to incorporate.
Spread hamburger mixture on bottom of 9X13 pan. Spread shredded cheese evenly over meat mixture. Add Tater Tots evenly on top.
Bake in oven 1 hour or until heated through.
Makes: 6 servings

Submitted by Shauna Oakes

Monday, April 25, 2011

Rosemary Parmesan Bread

This is the best bread in the world! At least the best I have ever tried. I HIGHLY recommend it for any and all occasions. It is great by itself, with a little butter, or dipped in a mixture of olive oil and balsamic vinegar.
*Eat when warm, tasted great reheated in microwave a couple of days later too.

Rosemary Parmesan Bread
1 1/4 c warm water
1 1/2 T yeast
2 tsp sugar
1 1/2 tsp salt
3 1/2 c flour (approximately) I think I used a little less
2 T rosemary, chopped
1 T olive oil
1/2 c + freshly grated parmesan cheese

1. In a bowl of a large mixer, dissolve sugar and yeast in warm water, let sit for 5 min. Yeast should form a foam on top of water.
2. Add salt, 1.5 T rosemary, olive oil and flour. Mix with a dough hook.
3. Add enough flour that dough leaves sides of bowl and forms a ball.
4. At this point, sprinkle in 1/2 cup of parmesan cheese.
5. Knead for 5 min. Cover bowl of mixer with a towel and let dough rise for 30 min.
6. Punch down dough. Turn dough onto a lightly floured surface and roll into a rectangle.
7. Roll up lengthwise and pinch seam to seal. (I rolled it width wise, I don't think it matters). Lay seam side down on a greased cookie sheet.
8. Sprinkle with remaining 1/2 T of rosemary and press with fingers lightly so rosemary will stick. 9. 9. Let loaf rise for 30 more min.
10. Brush loaf with 1 T melted butter and desired amount of parmesan cheese.
11. Bake at 375 deg. for 18-25 min or until golden brown. Let cool slightly before slicing.
Adapted from http://sisterscafe.blogspot.com

Wednesday, February 23, 2011

Glenda's Johnson's Utah Scones



Due to popular demand I am sharing Aunt Glenda's recipe with all of you. These scones are to die for.

2 Tab. yeast dissolved in 1/4 cup warm water. Add a little sugar, letting it raise.

Beat 2 eggs
add 3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 Tab. sugar
1 qt. buttermilk
2 Tab. oil
Mix together, adding dissolved yeast.

Pour into greased large bowl. Cover. Let it rise on counter, punching down occasionally. Put it in the refrig. over night. Next morning take out small amount and place on floured board. Dough will be sticky. Can add small amt. flour. Roll out and cut into irregular shapes. Place in frying pan with approx. 1 inch oil heated until it bubbles. Cook until brown on bottom, turn over. Doesn't take long. They will puff up and be scrumptuous, especially with the honey butter on top.

Honey Butter

1 jar marshmellow cream
1 cup or less honey
1 lb. or less real butter

The above recipe is the actual recipe for the honey butter, but Glenda added less honey and only 3/4 lb. butter. Left over honey butter can be refrigerated and then reheated by microwave and served over pancakes, waffles, or whatever. Use as you would syrup.

Tuesday, February 8, 2011

Fast & Easy Super Yummy Tilapia

I've adapted a common tilapia recipe and it is so yummy and VERY easy to make! Chris even loves it and he usually hates fish (for all you fish-skeptics).

4 Thawed Tilapia Fillets (or however you want to make!)
4 T Lemon Juice
4 T Melted Butter
1 clove garlic, minced or chopped
1/4 c freshly grated parmesan cheese
Parsley, salt, and Pepper to taste

Preheat the oven to 400. Place the tilapia fillets in a glass pan and drizzle the lemon juice and melted butter over them (about a Tablespoon of each on each fillet). Sprinkle the garlic evenly, along with the parsley, salt, and pepper (not much salt is needed, but I like pepper added). Sprinkle the parmesan cheese over the top last (you can put as much as you want, we like a lot!). Place in the oven and let cook for about 20 minutes, checking until the fish flakes easily with a fork. Enjoy!

Submitted by Rachel Merkley

Tuesday, January 18, 2011

Hershey Kiss Cookies - soft

  • 48 Hershey’s Kisses unwrapped
  • 1/2 cup shortening
  • 3/4 cup REESE'S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar 
DIRECTIONS

  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper or silicone liners OR spray well with non-stick spray
  2. Remove foil from the chocolate Kisses.
  3. In a small bowl combine the flour, baking soda and salt with a whisk until well blended; set aside.
  4. In a large bowl beat the shortening and peanut butter with an electric mixer on medium speed until well blended.
  5. Add 1/3 cup sugar and brown sugar and beat until fluffy.
  6. Add egg, milk, and vanilla and beat until well blended.
  7. Gradually beat the flour mixture into the peanut butter mixture with the mixer on low speed, just until combined.
  8. Shape the dough into 1-inch balls.
  9. Roll the balls in granulated sugar.
  10. Place on lined cookie sheets about 2 inches apart.
  11. Bake 8 to 10 minutes or until lightly browned.
  12. Remove from the oven and immediately press a chocolate Kiss into the center of each cookie. (Cookies will crack around the edges.)
  13. Remove the cookies with a spatula to a wire rack to cool completely.

This recipe yields about 4 dozen peanut butter blossom cookies.

Submitted by Shauna Oakes

Tuesday, September 21, 2010

Crock Pot Lasagna

Yep, you can make lasagna in the crock pot! Love this during the summer when the last thing I want to do is turn on my oven and escalate the temperature inside my already super hot house.
This recipe is from Relief Society.

Lasagna in the Crockpot
-8 lasagna noodles, uncooked
-1 lb ground beef, turkey whatever
-1 tsp italian seasoning ( I just put as much in as I feel like)
-28 oz jar spaghetti sauce
-1/3 cup water
-15 oz cottage cheese
-2 cups shredded mozzarella cheese (I throw in a bit of parmesan also)

Grease your slow cooker. Break noodles and place half in the bottom. Brown meat and drain. Stir italian seasoning into meat. Spread half of meat over noodles. Layer half of sauce and water, half of cottage cheese, and half of shredded cheese over meat. Repeat layers. Cook on low for 5 hours.

Submitted by Kim Hansen

Easy and Delicious Chicken and Rice Casserole

Ok, so I am pretty sure most casserole makers know how to make a chicken and rice casserole, but I didn't until recently. And now, I am in love! It is SO easy! And it tastes so warm and comforting and good.

Easy and Delicious Chicken and Rice Casserole

-1 cup uncooked white or brown rice
-1 10.75 oz can condensed cream of chicken soup ( I use Cream of Mushroom, I think it tastes better)
1 7/8 cups water (um, I just round this up by 1/8 cup and do an even 2 cups) :)
1 (1 oz) package dry onion soup mix
4 skinless, boneless chicken breast halves (raw)

Directions:
1. Preheat oven to 350 degrees F
2. Spread rice in the bottom of a 9X13 in. baking dish. Arrange chicken pieces on top of rice.
3. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cober and seal TIGHTLY with foil. Bake in preheated oven for 1 - 1 1/2 hours. Enjoy!

Submitted by Kim Hansen

Lasagna Pasta

I recently learned how to make lasagna and have been making it a lot lately using the jumbo tubs of cottage cheese from Costco.  But I have been getting tired of eating the same texture all the time. So I decided to switch it up a little.

Lasagna Toss

-2 cups uncooked penne pasta
-1 lb ground italian sausage
-1 (26 oz) jar favorite spaghetti sauce (ex. Garlic and onion, traditional, whatever)
-1 1/2  - 2 cups cottage cheese
-2 cups divided shredder mozzarella cheese ( I also add a little parmesan cheese as well)

Directions:
1. Preheat oven to 350 degrees F. Grease a 2.5 quart baking dish.
2. Boil noodles until tender. Drain.
3. Cook and stir the ground sausage, turkey, whatever, in a large skillet over medium heat until browned. Drain the fat from the meat. Pour the uncooked pasta and spaghetti sauce into the skillet with the meat and stir well to combine. Bring the mixture to a boil. (Depending on your skillet size, it might be easier to mix all of this in your pasta pot instead of your skillet, I'm just sayin').
4. Pour half of the pasta-meat-sauce mixture in the baking dish. Spread with cottage cheese in an even layer and sprinkle half the shredded cheese. Spread the remaining pasta-meat-sauce mixture of the shredded cheese, and top with the remaining shredded cheese.
5. Cover with foil and bake for about 25 minutes, until the casserole is hot and the cheese is bubbling. Let it stand for about 5 minutes to firm up before serving. Voila!

Submitted by Kim Hansen

Crockpot Chicken Tortilla Soup

Ok, here we go. I have A LOT of new recipes to add but have been busy with life, and since I do not want to do my homework yet, I am going to utilize this time to copy my recipes to the family recipe blog.

This is my favorite chicken tortilla soup recipe. And it is SO easy, which is the only kind of recipe I like. :) Just so you know, the tortilla chips are a MUST! This is from The Sister's Cafe.

4 ckn breast halves, or 2 full ckn breast (can be frozen) :)
2 15-oz cans black beans, drained
2 15-oz cans mexican stewed tomatoes (I do not use mexican, just regular)
1 cup medium salsa (not mild)
1 4-oz can chopped green chilies
1 15-oz can tomato sauce
Tortilla chips
Grated cheese

Combine all ingredients except chips and cheese in slow cooker. Cover and cook on low for 8 hours. Just before serving, shred chicken breasts (can leave in the crock pot while doing this, I always do). Serve with a handful of chips, cheese and any other toppings you desire.

Submitted by Kim Hansen

Tuesday, August 31, 2010

Chipotle Chicken Taco Salad

I just made this tonight and had to type the recipe so I do not lose it. It was SO GOOD. I had left over BBQ chicken thighs that I used, (grocery store rotisserie chichen would be great in this) Mark added tortilla chips to make this a "taco salad". It is delicious. (Recipe came from Relief Society)

Dressing:
1/3 cup chopped cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspooon salt

Combine and stir well.

Salad:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless boneless chicken breasts
1 cup cherry tomatoes halved
1/2 cup peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15 ounce) can black beans rinsed and drained
1 (8 3/4 ounce) can whole kernal corn, rinsed and drained

Combine all salad ingredients in large bowl. Drizzle dressing over salad. Toss gently - serve immediately.

Submitted by Kathy Hansen

Saturday, July 3, 2010

Grasshopper Ice Cream Pie

My mom and I found this limited edition ice cream after I had Jake and ate it every night while she was with me. I've missed it so much, that I combined a couple ice cream recipes and this one is pretty dang close to the original- enjoy!

INGREDIENTS

2 cups 2% or whole milk (depending on how rich you want it- I like whole)
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
crushed oreos (about a cup, however much you want!)


DIRECTIONS

1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla and peppermint extracts until the sugar has dissolved.
2. Pour the mixture into an ice cream maker and freeze however yours works. After the ice cream has thickened (about 30-45 minutes), add oreos and let them mix in. When it's to your desired thickness, spoon into a container, and freeze for 2 hours.

Submitted by Rachel Merkley

Tuesday, March 30, 2010

Seven Wive's Inn Granola

 This  recipe from the Seven Wives' Inn in St. George, Utah* for the most excellent granola I've ever had:

8 c. old fashioned oats
1 1/2 c brown sugar
1 c almonds (or more, to taste)
1 c raw cashews (or more, to taste)
1 c coconut
1 c sunflower seeds, pumpkin seeds, or a mixture of both
1 1/2 c wheatgerm
1/2 c water
1/2 c vegetable oil
1/2 c honey
1/2 c creamy peanut butter
2 t vanilla
1-1.5 c raisins or craisins (optional)

Directions: Stir to blend: oats, sugar, nuts, seeds, coconut, wheatgerm. Combine water, oil, honey and pb in saucepan; bring to boil, stirring until pb is dissolved. Pour over oat mixture, stir to coat thoroughly. Place in a single layer on 2- sprayed 10x15 pans. Bake at 200F for 60-70 min. Cool. Stir in vanilla and raisins. Store in airtight container or freeze for longer term storage.

Submitted by Shauna Oakes

Cheese Souffle

I remember Mom (Elaine) making this when I was young.  The reason I remember it so well is because just before she would take it out of the oven she would say -" Shhhhhh, you have to whisper when this comes out of the oven so it won't fall"
 


If you want to watch how this goes together you can visit this You Tub site - but follow my recipe instead of there's. http://www.youtube.com/watch?v=wD3-ttc39uA

1/2 c. butter
1/2 c. flour
1 t salt
1/2 tsp dry mustard
dash cayenne red pepper

  1. Preheat oven to 350°F (175°C). Lightly butter a 1 1/2 to 2-quart soufflĂ© dish.
  2. Melt butter in a medium sauce pan over medium heat. Add flour, salt and hot pepper sauce and whisk constantly for 1 minute; mixture should bubble but not brown. Continue whisking while adding milk in a slow, steady stream. Cook until thick, whisking occasionally; do not boil. Add cheese and remove from heat (cheese should not be totally melted).
  3. Whisk egg yolks in a small bowl. Pour directly into saucepan, whisking constantly until well combined; set aside.
  4. Beat egg whites and cream of tartar in a medium bowl until stiff peaks form. Gently fold about 1/4 of the egg whites into cheese mixture to lighten. Fold in remaining whites.
  5. Bake for 35 to 40 minutes or until puffed and golden. Serve immediately.
Submitted by Shauna Oakes

Hot Fudge Sundae Cake


1cup all-purpose flour
1/2cup granulated sugar
2tablespoons baking cocoa
2teaspoons baking powder
1/2teaspoon salt
1/2cup milk
2tablespoons vegetable oil
1teaspoon vanilla
1/2cup chopped nuts
3/4cup packed brown sugar
1/4cup baking cocoa
1 1/2cups hot water


Preheat oven to 350.
In a 9 x 9 inch pan, mux together flour, sugar, 2 T cocoa, baking powder, and salt.
Add oil, vanilla, and milk.
Once mixed, sprinkle brown sugar and the 1/4 c cocoa over the top.  Put the cake into the oven, then pour the hot water over the top.

Bake for 40 minutes, then let stand for 10 minutes,
Serve while still warm with vanilla ice cream.

Submitted by Kathy Hansen

Award Winning Key Lime Pie


Yeap, I really did win a pie contest with this one!
Key Lime Pie

For crust

  • 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted

For filling
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup plus 2 tablespoons fresh or bottled Key lime juice 
  • 1T grated lime peel
  • 4 egg yolks, beaten until foamy
For topping
  • 3/4 cup chilled heavy cream
Make crust:
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly). Carefully add the egg yolks to mix. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours.

Make topping:
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream and a twist of lime.

Submitted by Shauna Oakes

Thanksgiving Cranberries

1 1/2 c sugar
3/4 c water
3 whole cloves
3 whole allspice
2 (3 inch) cinnamon sticks
1 (12 ounce) bag fresh cranberries
Grated Orange Peel

Bring sugar, water, clovs, allspice and cinnamon sticks to a boil in 4-quart saucepan.  Cook, stirring until syrup is clear, about 3 minutes.  Add cranberries and cook just until they begin to pop, about 5 minutes.  Remove from heat, add grated orange peel and cool.  Keep in refurigerator at least 3 days before serving

Lori Oberender Recipe

Serves 15 people

Sunday, March 21, 2010

Soft Snickerdoodles

RECIPE USED FOR DAN'S WEDING

20 min | 10 min prep
Hint: measure dry ingredients in "heaping" not flat measurements.
Do not attempt to flatten the dough balls. They will flatten beautifully on their own and make that wonderful cracked look.
And finally, just like the recipe reads, bake until almost set. They're perfect when they still look a little wet in the center. These cookies firm up as they cool down. Over baking them, even just a couple of minutes, will make them crumble quicker later on.
SERVES 24
  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 3 teaspoons cinnamon
  1. Preheat oven to 350°F.
  2. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
  3. Combine flour, cream of tartar, baking soda and salt in a separate bowl.
  4. Blend dry ingredients into butter mixture.
  5. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
  6. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
  7. Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
  8. Coat by gently rolling balls of dough in the sugar mixture.
  9. Place on chilled ungreased cookie sheet, and bake 10 minutes or until almost set.
  10. Remove from pan immediately.