Sunday, November 23, 2008
1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices
Spray lightly a 9X13 baking dish with non-stick spray.
In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.
In a bowl, mix eggs, milk, vanilla and a dash of salt.
Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.
Half hour before baking, remove the French toast dish from the refrigerator.
Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.
Serve with whipping cream and strawberries.
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar
1 (15oz) can of pumpkin puree
1/2 c vegetable oil
1/2 c applesauce
2/3 c water
3 c white sugar
3 1/2 c all purpose flour
2 tsp baking soda
1 1/2 tst salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1-Preheat oven to 350 degrees. Grease and flour three 7x3 in loaf pans. ( I used smaller pans, and one large pan, just adjust the batter to whatever size you want to use)
2- In a large bowl, mix together pumpkin puree, eggs, oil, water, applesauce & sugar until well blended (be careful will splatter!!)
In separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves & ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3- Bake for about 50 minutes. Loaves are done when toothpick inserted in center comes out clean.
Tuesday, November 18, 2008
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
Monday, November 17, 2008
- Black or Pinto Beans (we just bought Bush's Black Beans in a can)
- Cilantro Lime Rice (recipe below)
- Sweet Pork (recipe below)
- Green Chile Enchilada sauce (just buy a can from the store)
- Mozzarella Cheese (We used the Mexican Blend Cheese from Kraft)
Smother with additional sauce and cheese if desired.
Put it in the oven or microwave to melt the cheese.
And on the side (if you want to):
Green Leaf Lettuce
Pico de Gallo
SWEET PORK MEAT:
4 lb. pork roast (make sure it's the butt/rump roast)
I made the roast the day before to cut back on time the day of making these
2 cups brown sugar
1 (12-14 oz.) jar salsa
1 can Coke (12 oz.)
Place roast in crock pot, fill half way with water and cook for 6-8 hours on high
Discard water and shred meat; return to the crock pot
Combine sugar, salsa, and coke in a separate bowl.
Add mixture to the meat in the crock pot.
Cook an additional 3 hours. Stir occasionally.
CILANTRO LIME RICE:
2 cups rice
4 cups water
1/2 cup lime juice
chopped cilantro (use about 1/4 of the bunch)
Add everything to a pot and cook according to package directions
Friday, November 14, 2008
4 tablespoons sugar
2 tablespoons baking cocoa
3 tablespoons milk
3 tablespoons chocolate chips ( optional )
3 tablespoons oil
a small splash of vanilla extract
1 coffee mug
Add dry ingredients to mug and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips ( if using ) and vanilla extract, and mix again.
Put your coffee mug into the microwave for three minutes at 1000 watts.
(vary the time just a little either way according the the wattage of your microwave ) The cake will rise over the top of the mug, but don't be alarmed.
Allow to cool and tip out onto a plate if desired.
EAT! ( This can serve 2 if you want to feel sightly more virtuous ).
Why is this the most dangerous cake recipe in the world? Because now we are only 5 minutes away from chocolate cake at any time of the day or night!!!
1/2 cup butter; softened
--Mix and press in 9x13 pan
1 (30oz) can pumpkin
1 c. sugar
1 tsp. salt
1 tsp. ginger
2 tsp. cinnamon
1/2 tsp. cloves
2 1/2 c. evaporated milk
--Mix and pour the above mixture over the cake
1 c. "reserved" cake mix
1/4 c. butter; softened
2 Tbs. sugar
--Cut together and sprinkle over pumpkin mixture
Bake at 350 degrees for 60-70 minutes. Do NOT over bake. It will thicken more when it cools.
Serve with whipped cream.
*Tiffany Caraway's recipe stolen from the greatest ward cookbook ever...Leon Valley 2004!!!
Sunday, November 2, 2008
6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 pkg. (6 ounces) strawberry gelatin
In a large kettle, bring zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from heat. Skim off any foam; fill jars or plastic containers. Cool before covering wth lids. Refrigerate up to 3 weeks.
Yield: 8 1/2 cups
2/3 cup white sugar
1 Tbsp. and 1 1/2 tsp. active dry yeast (or 2 pkgs. Rapid Rise yeast**)
1 1/2 tsp. salt
1/4 cup vegetable oil
6 cups bread flour
In a large bowl, dissolve sugar in warm water. Add yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured, level surface. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.
Punch down dough. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9x5 loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees for 30 minutes.
**Rapid Rise yeast should be mixed into the dry ingredients. When using it, you may omit one rising but allow ten minutes for the dough to rest after kneading.
3-4 lbs. beef short ribs, browned
1 c. beef broth
2 Tbsp. ketchup
2 Tbsp. apple cider vinegar
1 tsp. minced garlic
1 chopped onion
1/2 tsp. horseradish
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 Tbsp. beef base (or 2-3 beef bouillon cubes)
1 tsp. sweet leaf basil
1 Tbsp. molasses
Combine everything but the ribs in a skillet and bring to a boil. Place ribs in slow cooker. Pour sauce over ribs and cook on low for 6-8 hours until the meat is falling off the bones.
If desired, add potatoes and carrots a couple of hours before serving, then remove the ribs and vegetables when done and use 1/4 c. flour/water slurry to thicken the juices for gravy.
1 cup salt
4 tsp. cream of tartar
2 small packets Kool-aid (see list at bottom for color suggestions)
2 cups water
4 Tbsp. vegetable oil
Heat oil over medium heat. Mix dry ingredients together, then add water. Pour mixture into oil and stir over low heat constantly until it forms a ball. Remove from heat and let cool. Knead.
Green-Strawberry Kiwi Kool-aid
Yellow-Yellow food coloring
Pink-1/2 pkg. cherry Kool-aid
Blue-Berry Blue Kool-aid
1 Tbsp. Yeast
2 Tbsp. Sugar
3 cups Flour
1 1/2 cup warm water
1/2 tsp. Salt
Dissolve yeast in warm water. Mix and knead all ingredients in bread mixer for 3 minutes. Let rest for ten minutes.
Melt 1 cube butter and pour onto baking sheet. Roll dough into a rectangle (same size as cookie sheet). Cut in 1: x 4: strips. Roll in butter and place on baking sheet. Sprinkle with garlic salt and parmesan cheese. Let rise 15 minutes. Bake at 350 degrees for 15-20 minutes.
1 bag frozen shredded potatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup sour cream
1 cup shredded cheddar cheese
salt, pepper, garlic powder to taste
crushed corn flakes or bread crumbs
Heat oven to 350 degrees. Mix everything but the corn flakes together and pour into a greased 9x13 pan. Cover with foil and cook for 55 minutes. Remove foil and sprinkle corn flakes or bread crumbs. Return to oven and bake for an additional 5 minutes.
* 1 (.25 ounce) package rapid rise yeast
* 1 teaspoon white sugar
* 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 (12 fluid ounce) can evaporated milk
* 1/4 cup water
* 1/4 cup melted shortening
* 1/4 cup honey
* 2 teaspoons salt
* 2 cups whole wheat flour
* 3 cups bread flour
* 2 tablespoons butter
1. Dissolve yeast and sugar in 1/2 cup warm water.
2. Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add white flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
3. Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
4. Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
5. Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.