Cookies!

Apparently the High Priests had an extremely enjoyable treat in their meeting two weeks ago.  The Gundry's were kind enough to share the "secret" recipe which is actually a recipe shared with the ward a few years ago by Fred Ball:

Great-Grandma Ball's Fabulous Cookies

1/2 c. Crisco                    1/2 tsp salt

1 stick butter                     2 tsp. vanilla

1c. sugar                             2 c. flour

1c. brown sugar                 3 c. oatmeal

2 eggs                                 1 c. chopped walnuts ( I put more)  

1 tsp. baking soda            1 c. raisins ( I put more)

1 tsp baking powder

1/2 tsp. cinnamon

Preheat oven to 400 degrees. Cream together Crisco, butter, and sugars.  Add eggs, baking soda, baking powder, salt & vanilla.  Mix.  Add flour, oatmeal, walnuts, & raisins.  Mix all together.  Bake at 400 degrees for 7 - 8 minutes. 

Enjoy!

Ice Box Cookies

by Stephanie S.

1/2 lb butter
1 cup brown sugar
1 cup white sugar
1/2 lb chopped nut
3 eggs
5 cups flour
1 tsp salt
1 tsp cinnamon
1 tsp baking soda

Cream butter, add sugars, nuts, eggs and flour.  Add salt, cinnamon and soda.  Form into 3 or 4 rolls and wrap in wax paper then chill in refrigerator overnight.  Slice and bake.  350 degrees about 5 to 8 minutes.

(Very stiff dough - best if made in bread mixer)

These are called "Ice Box Cookies" because they need to be chilled (I freeze the rolls of dough) before you can slice them.  My grandmother had a big Ice box where a man would deliver ice each week - twice in the summer, and it would keep the entire "box" cold.  There were several compartments with heavy doors and sturdy handles that locked air tight when closed to keep the cold in.

Revnicha (Croation Nut Bread)

Recipe from Laurie P.
Yield: 4 loaves

Yeast Bread:
1 Tblsp yeast or 1 pkg active dry yeast
1 1/2 cups warm water
2/3 cup sugar
1 1/2 tsp salt
2/3 cup melted butter
2 eggs at room temperature
1 cup lukewarm mashed potatoes
6 1/2 to 7 cups whole wheat flour or all purpose flour

Dissolve yeast in warm water in a large mixing bowl.  Stir in sugar, salt, butter, eggs, potatoes and 4 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make dough easy to handle.  (The dough will be soft.)  Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Place in a greased bowl; turn greased side up.  Cover tightly; refrigerate at least 8 hours.  (Dough can be kept up to 5 days in refrigerator at 45 degrees or below.)  Keep covered.

Filling:

(I like to make 4 individual bowls of filling rather than make one big bowl so each loaf has the same amount of filling.  The filling recipe is for ONE loaf of bread.  Make 4 bowls or 4x the recipe and ivied into fourths.)


Filling for ONE loaf:
1 cup finely chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, softened
1 egg
1/4 tsp vanilla
1/4 tsp lemon extract

Mix walnuts, sugar, butter, egg, vanilla and lemon extract.

Punch down dough and divide into 4 equal pieces.

Roll 1 piece of dough into a rectangle, 15 x 10 inches, on a lightly floured surface.  Spread 1 bowl of filling over rectangle to within 1 inch of the edges.

Roll up gently, beginning at one of the long sides.  Moisten the ends with water; pinch edges of dough into roll to seal.  Bend roll in half and place in a greased or parchment paper lined 9 x 5 inch loaf pan.  Cover; let rise in a warm place until double, about 1 1/2 hours.

Heat oven to 375 degrees.  Bake 30 to 35 minutes or until bread is browned.  Remove from pan and place bread on a towel lined cooling rack.  Cover with a towel.  When cool, the bread may be wrapped in foil or plastic wrap. Refrigerate or freeze for best storage.

Fiesta Dinner Recipes

Here are the recipes from last nights Christmas dinner.  Enjoy!

Fajitas (serves 16)

Marinade

1/4 c Lime Juice

1/3 c water

2 Tbsp Olive Oil

4 cloves crushed garlic

2 tsp soy sauce

1 tsp salt

1/2 tsp liquid smoke flavoring

1/2 tsp cayenne pepper

1/2 tsp pepper

1. In a large resealable bag, mix all ingredients.

 2. Place 2 pounds of chicken (approx 4 boneless skinless chicken breasts) in bag with marinade and refrigerate at least 2 hours, preferably overnight.

3. Remove chicken from marinade and grill over med heat, 4-5 minutes per side until nearly done, but slightly pink to avoid drying meat. Baste with marinade as it cooks to keep flavoring meat. Cut chicken in strips. (May freeze chicken at this point in order to prepare meat ahead of time).  In a large skillet, sauté desired amounts of onions, peppers in oil or butter just until tender . Add chicken. Salt minimally, meat will flavor vegies. Allow to warm through and finish cooking meat- 4 minutes or so. Serve on 4 inch flour tortilla with cheese, sour cream and other desired toppings.

Spanish Rice (serves 25)

1/4 c oil

1/4 c chopped onion

3 c uncooked white rice

4 c chicken broth (this is a little more than 2 cans, I just add more water or some of the bean juice)

2 c favorite salsa (needs to be somewhat juicy)

1 can pinto beans (drained and rinsed- May use black beans)

1 c frozen corn

1. Heat oil in large, heavy skillet over medium heat. Stir in onions, cook until tender (approx 5 min).

2. Mix rice into skillet, stir often until it browns. Stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes or until all liquid has been absorbed.

3. Stir in beans and corn and leave on low heat until heated through. Do not overcook or rice will be sticky.

Fruit Salad (serves 20)

20 oz canned pineapple tidbits, drained

3 red delicious apples, cut into chunks

1 pound grapes, sliced in half, (approx 2 cups)

4 bananas, sliced

2-11 ounce cans mandarin oranges, drained

1 small box Jell-o Instant pudding- lemon flavor

1. Make sure pineapple and oranges are well drained. Mix all fruit together in a large bowl, sprinkle lemon pudding powder over fruit as you stir, making sure all fruit is coated. You may not want to use all the powder, just enough to coat fruit. Cover with plastic and chill 2 hours.

Mexican Fried Ice Cream 

(Makes 32-40 balls, depending on size of ice cream tub)

 1 gallon or 5 qt tub of Ice Cream (which ever you can find in lg tubs)

4 c crushed  frosted cornflakes

2 c granulated sugar

8 tsp cinnamon

1. Place 1/2 c scoops of ice cream on a wax-paper lined baking sheet, forming into a ball. Freeze 1 hour or until firm.

2. In a shallow bowl or pan, combine cornflake crumbs, sugar and cinnamon. Roll ice cream into crumb mixture to coat. Freeze until serving.

Speed method- requires 2 people

1. Freeze ice cream very firm, remove from freezer and let stand 5 - 10 minutes just until it softens enough to scoop balls.

2. First person makes semi-rounded ice cream scoops of approx 1/2 c size and place in cornflakes. May not be round and symmetrical. Second person rolls and coats ice cream well and then form into round ball. One person scoops, one person coats ice cream and forms into ball. Place on cookie sheet and re-freeze.

Serve with hot fudge and fresh whipped cream

Hot Fudge Sauce (Makes approx 3 cups)

5 Tbsp Cocoa

3 Tbsp Corn Starch

2 c granulated sugar

dash salt

1 c evaporated mile

1/3 c corn syrup

1 stick butter

2 tsp vanilla

1. Combine dry ingredients in a med sauce pan.

2. Add evaporated milk and corn syrup, stirring to mix well. Bring to low boil for 2-3 minutes until thick.

3. Remove from heat, Add butter and vanilla. Sit and cool. (May be stored at room temperature in plastic container. Lasts 3-4 weeks). 

Double Layer Brownies

This heavenly brownie recipe comes to us from Linda N.  Don't think about the calories, sometimes it is all about the taste.  Enjoy!

Double Layer Brownies

Chocolate Layer:
2 eggs
1 c sugar
3/4 c flour
pinch of salt
1/2-3/4 c cocoa (depending on how chocolately you like it, I use 1/2 c)
1/2 c butter
1/2 c chopped walnuts (optional)

In a med-large bowl melt butter in microwave then add cocoa, set aside to cool. In another med-large bowl beat eggs until foamy, add sugar, flour, salt & nuts if desired When chocolate mixture is slightly cooled, add egg mixture gradually and blend well. Spread into greased 9x13" baking pan. Set aside.



Butterscotch Layer:
1/2 c butter (soft)
1 -1/2 c brown sugar
2 eggs
2 tsp vanilla
1-1/2 c flour
1/4 tsp salt
1/2 c chopped walnuts (optional)

Cream butter with sugar. Add eggs & vanilla. Beat until well mixed. Add flour, salt & nuts. Blend. Spoon over chocolate layer in small blobs. Spread carefully. Bake @ 350 25-30 min. Until brownies begin to pull away from sides of pan. Cool & frost.

* note when I make these I usually put the butterscotch layer on the bottom because I like the striped effect, I don't think it makes a difference.


Icing:
1/4 c butter
1/2 c brown sugar
3 Tbsp milk
1- 1/2 c powdered sugar

Bring butter, sugar, & milk to a boil in a small-med size saucepan. Boil 2 min. Cool slightly. Stir in powdered sugar, add more if needed, but it will thicken when completely cooled. Spread over cooled brownies.



Drizzle:
1/2 c semi sweet chocolate chips
1-2 Tbsp butter
Melt together & drizzle over icing.

Autumn Pear Salad

This salad was brought to the High Priest's party by Loralee.  Thanks for sharing, it was delicious.


Autumn Pear Salad

Dressing:

   5 Tbsp Olive Oil

   2 Tbsp Balsamic Vinegar

   1 tsp  Honey

   1 tsp  Dijon mustard

   1 Tbsp  chopped green onions

   salt and fresh ground pepper

 Mix dressing ingredients in a jar, shake well and refrigerate.

 Salad:

1/2 head green leaf lettuce

1/2 head red leaf lettuce

2 ripe pears, thinly sliced

2 oz. Asiago cheese, shaved with vegetable peeler   (I just used grated Asiago)

1/2 cup unsalted cashews, toasted

In salad bowl, combine greens and 3/4 of the dressing.  Arrange pears, cheese and cashews over top and drizzle on remaining dressing.

Lemon Zucchini Cake

Here is the link for the Lemon Zucchini Cake served at tonight's High Priest Social.

I thought I had found it on one of my favorite go-to websites:  Joyofbaking.com but it seems I actually found it on a new favorite:  davidlebovitz.com

I did make a couple of changes to the recipe:

I added the zest of one lemon to the cake batter and

used only 1/2 tsp. ginger and 1/4 tsp. nutmeg,

and instead of 1 cup of oil I used 1/2 cup oil and 3/4 cup applesauce.

It's a nice moist cake and a great way to use some of those summer zucchini's.

Does anyone else have a recipe they would like to share?

I've had a request for Linda N.'s brownie recipe (which I'm working on) and for recipes to use summer produce.  Please email Lisa C. to share your yummy recipes.

And a big congratulations to Aly L. who took 4th place at the State Fair for her delicious whole wheat bread!

Fruit Leather

Shared by Aly L.

YUMMY PLUMMY FRUIT LEATHER (or any fruit)

6-8 cups pureed fruit ( I pitted and put it in a fruit processor)

2 Tbsp Honey

2 Tbsp Lemon Juice

2 Parchment or plastic lined baking sheets

Start by pureeing fruit until smoothie consistency. Add honey and lemon juice and stir in.

Line baking sheets with parchement or plastic wrap and spray with nonstick cooking spray.

Pour fruit until 1/8 in thickness onto lined baking sheets.

INDOOR METHOD:

heat oven to 200 degrees and bake for 2-5 hours until dried out and dry to the touch.

OUTDOOR METHOD:

Place baking sheets on a flat surface outside where they will get lots of sunlight. Cover with a screen, cheesecloth or tulle to keep bugs or anything out without taking the sun away. Place a few cookie sheets covered with foil (shiny side out) to reflect sun onto leather. Let the sun bake it for 4-8 hours or until dry to the touch.

use a knife or pizza roller to cut leather into strips and wrap in wax paper or plastic. Make pieces as big or small as you like.

I stared out in the oven, but my house started to get really hot so I moved it outside. It was ready by the time naptime was over and my kids just ate it up!

I think I will try peaches next week!

Thanks for sharing this yummy recipe Aly!  

Do you have some recipes to use up the abundance of late summer fruits and vegetables that you would like to share with the Relief Society?  Please email them to Lisa C. or any member of the RS presidency and we will get them posted.

English Pea Salad

from Nancy H.

1 16 oz. package of petite peas
2 slices bacon (more if desired)
3 hard boiled eggs, diced
1 cup shredded cheddar cheese
1/2 cup chopped celery diced (optional)
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 tbs freshly squeezed lemon juice
Mix the mayonnaise and lemon juice together and mix into the rest of ingredients.  Eat immediately or chill for one to two hours.

Method:
Rinse peas in warm tap water and drain in colander.  Dice bacon into 1/2 inch dices and fry until crisp; drain bacon grease on a paper towel.  Peel hard boiled eggs under cool running water and dice into salad.  Enjoy!

Simple Sunday Fruit Salad

Simple Sunday Fruit Salad

     32 oz of strawberry yogurt (I like the Mountain High brand-- not too sweet)

     Pint of whipping cream

     Small pkg of instant vanilla pudding

     Fresh fruit

Beat your whipping cream-- sweetening it with a little sugar or vanilla. In a separate bowl, add the yogurt and whisk in the instant vanilla pudding. Once that's done, fold in your whipped cream. Then you add whatever fresh fruit you like: strawberries, rasberries, blackberries, blueberries and bananas work well. You can even use frozen fruit! Mix gently. I like to save some of the fruit to decorate the top. This recipe makes A LOT. For a single family, you can cut the recipe in half.

From Coco 

Caramel Sauce

Caramel Sauce

3 C. Brown Sugar
1 C. Butter
1 Can Evaporated Milk
1 tsp. Vanilla

In a saucepan melt butter and brown sugar and cook to a boil. Remove from heat and stir in vanilla and evaporated milk - stir constantly until smooth.

* Tasty on waffles, pancakes or french toast or even on your favorite dessert!
From Ann S.

Simple Sunday Recipes

Sun-dried Tomato Pasta

A bag meal by Belinda Craft, shared by Maria T.

8 oz. Penne Pasta
1 (14.5 oz) can Italian diced tomatoes
1 (12 oz) can evaporated milk
1 (13 oz) can chicken meat
1 chicken bouillon cube
1 1/2 T dried basil
1/2 tsp garlic powder

Cook pasta until desired tenderness.  Drain pasta and return to saucepan.  Add remaining ingredients to pan and cook over medium heat for about 10 minutes.  Toss gently and serve.  Top with cheese if desired.

Chicken in a Crock

Chicken in a Crock from Sue N.

1/2 onion - chopped and saute.

5 stalks of celery - sliced

5 large mushrooms - sliced

3 slices bacon - precooked & sliced into pieces

4 chicken breasts - seasoned with herbs, cumin, salt and pepper:  Bake 40 min. and slice in strips or cube.

Place in Crock Pot.

Pour over ingredients:

1/4 c. sour cream mixed with 1/4 cup flour

1 can cream of mushroom or cream of chicken soup - stir into sour cream and flour mixture

Serve over rice or pasta

Cooks Note:

Baking chicken or searing meat imporves flavor before placing in Crock.  I don't use boiled chicken.  Baked is easier to cut in pieces and holds together better.

The advantage of Crock cooking is you do all the prep and clean up on Saturday.

Just turn the Crock on LOW before you leave for church.

Add a salad, jello, veggies and dessert of your choice.

Lemon Chicken

Lemon Chicken

Boneless chicken pieces to serve 4 to 6 (you can use chicken breasts or tenderloins)
1/2 cup butter or margarine
1/2 cup flour
1 tsp dry mustard
1 tsp dried basil (or 2T fresh basil, chopped fine)
Salt and Pepper to taste
1 can evaporated milk, scalded (empty the can into a microwavable container, heat for 1 minute)
1 can chicken broth (or 2 cups chicken bouillon)
2/3 cup lemon juice
Lemon peel (optional)
1 cup sour cream

Brown the chicken pieces in a large skillet.  Remove the chicken and place in a large casserole dish.  In the skillet, melt the butter.  Mix the flour, dry mustard, basil, salt, and pepper in a cup then add slowly to the melted butter, mixing carefully to make a roux (paste).  Slowly add the chicken broth, being careful to keep it smooth.  Then slowly add the scalded milk, stirring contantly until smooth and thickened.  Turn off the heat; slowly stir in the lemon juice and lemon peel (optional).  Pour the mixture over the chicken in the casserole dish.  Cover and bake.
Cook for 3 hours at 250 degrees or 1 hour at 350 degrees.
When chicken is cooked, remove the pieces and place them on a serving platter.  Then add the sour cream to the sauce, stirring until smooth and well blended.  Serve the sauce over mashed potatoes or rice and over the chicken as well.

This can be prepared the night before, refrigerated and then placed in the oven when you are ready.

Warm German Potato Salad

Here is the recipe for the delicious potato's served at the High Priest's Social this evening.

3 lb. Red potatoes
1/2 c. Diced fried bacon
1/2 c. Chopped onion
1 tbsp. Flour
2 tsp. Salt
1/2 tsp. Dry mustard
2 tsp. Sugar
1/4 tsp. Pepper
1/2 c. White vinegar
1/3 c. Water
1/2 tsp. Celery seed

Boil potatoes in skins until tender. Cool, peel, and slice thin. Fry bacon until crisp. Add onions to bacon and cook 1minute. Blend in flour, salt, sugar and pepper. Add vinegar and water. Cook 10 minutes, stirring well. Pour over sliced potatoes add celery seed. Toss gently and serve warm.

Apple Dippin'

The recipes from tonights delicious tasters table:

Apple Carmel Dip

8 oz Cream Cheese

1/2 cup firmly packed brown sugar

1/2 tsp vanilla

BEAT cream cheese in small bowl with electric mixer on medium speed until creamy. Add brown sugar and vanilla; beat until well blended.

SERVE with apple wedges for dipping.

Light & Easy Fruit Dip

8 oz Cool Whip

6 oz Strawberry Yogurt

Mix together with spoon and serve.  Can't get much easier than that!

On The Patio Making Salmon

 

We were all anxious to learn something new.

We learned that the cedar board must soak for one hour before grilling begins.

Olive Oil is rubbed on the clean salmon before salting and peppering.

We also learned how to make Broiled Salmon with Citrus Glaze.

Once the Salmon is on the grill and in the broiler the cook tells a few stories.

We also learned to make a delicious Garden Sauce to serve with the Salmon.

The company and food was wonderful!

Broiled Salmon with Citrus Glaze

1 side, skin on, sockeye salmon, 1 1/2 to 2 lbs.

1/3 cup dark brown sugar

2 Tbsp lemon zest

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground pepper

Position a rack in the oven 3 inches from broiler.  Line half sheet pan with aluminum foil and place salmon on pan.

Place sugar, zest, salt and pepper into small food processor and process for 1 minute until combined.  Evenly spread mixture on salmon.  Allow to sit 45 min.

Broil salmon on high broil for 6 to 8 minutes or until thickest part of fish reaches 131 degrees internally.  Remove salmon and allow to rest uncovered for 8-10 minutes.  Serve Immediately.

4 -6 servings

1 cedar plank (about 7 x 16 inches)

1 Salmon fillet, 1 1/2 to 2 pounds

Olive Oil

Kosher salt and freshly ground pepper

1 lemon sliced

Soak cedar plank in water for 1 hour, then drain.  Remove any remaining bones from Salmon.  Rinse the salmon under cold running water and pat dry with paper towels.  Generously rub the salmon with olive oil.  Season with salt and pepper.  Lay the salmon the cedar plank.  Arrange lemon slices around salmon.

Set grill for indirect grilling ahd heat to medium-high.  Place the cedar plank in the center of the hot grate, away from the heat.  Cover the grill and cook until cooked through, around 20 to 30 minutes.  The internal temperature should read 135 degrees F.  Transfer the salmon and plank to a platter and serve right off the plank.  Serve immediately.  4-6 servings.

Susan's Pasta Salad

1 lb box Farfalle pasta, cooked

8 oz. shredded Mozzarella cheese

14.5 oz can Petite Diced Tomatoes

14.5 oz can Diced tomatoes with Roasted Garlic and onion

1 1/2 cups broccoli, cooked

4 green onions, chopped

1 cup grated Romano or Parmesan cheese

14 oz bottle Bernstein's Cheese & Garlic Italian Dressing

6 oz pepperoni cut into strips

Mix cooked pasta with dressing.  Let stand in refrigerator at least 2 hours.  Add remaining ingredients and refrigerate one more hour.  Serves 4 to 6 people.

New West Chicken Salad

From Kay P.

3/4 cup light mayo
1/2 tsp. salt
3 cups cubed cooked chicken
1 1/2 cups red seedless grapes
1 cup sliced celery
1/3 cup sliced green onions
1/2 cup broken pecans

In a large bowl, combine mayo and salt.  Stir in chicken, grapes, celery, green onions and pecans.  Cover and chill.  Makes about 5 1/2 cups.