Mormon Life - Recipes

30 Minute Rolls

Fri, 03 Sep 2010 18:00:00 -0600

by Kelsey Nixon
source: MormonLife.com

Mormon Life says: Try this recipe for fast rolls, made by Kelsey Nixon. Not only is it fast, it’s a useful recipe for knowing how to use your food storage!

Click here to watch Kelsey Nixon illustrate how to make the recipe.

Ingredients

3 1/2 c warm water
6 T instant yeast
1 c oil
3/4 c granulated sugar
1 T thrive iodized salt
3 T thrive whole egg powder (reconstituted)
3 T additional water
8 c thrive whole wheat flour (approximate)

Instructions Preheat oven to 400 degrees.

Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.

Add remaining ingredients to bubbling mixture. Mix well and roll out.

Form dough into rolls and let rise approximately 15 minutes.

Bake for 10-12 minutes until golden brown. Cool and serve.

Notes: Dough can also be used for pizza crust.

30 Minute Rolls

Fri, 03 Sep 2010 18:00:00 -0600

by Kelsey Nixon
source: MormonLife.com

Mormon Life says: Try this recipe for fast rolls, made by Kelsey Nixon. Not only is it fast, it’s a useful recipe for knowing how to use your food storage!

Click here to watch Kelsey Nixon illustrate how to make the recipe.

Ingredients

3 1/2 c warm water
6 T instant yeast
1 c oil
3/4 c granulated sugar
1 T thrive iodized salt
3 T thrive whole egg powder (reconstituted)
3 T additional water
8 c thrive whole wheat flour (approximate)

Instructions Preheat oven to 400 degrees.

Use a mixer to combine warm water, instant yeast, oil, and granulated sugar. Let rise 5 minutes until bubbly.

Add remaining ingredients to bubbling mixture. Mix well and roll out.

Form dough into rolls and let rise approximately 15 minutes.

Bake for 10-12 minutes until golden brown. Cool and serve.

Notes: Dough can also be used for pizza crust.

The Basics of Home Canning

Wed, 01 Sep 2010 12:03:00 -0600

by Melissa Kimball
source: MormonLife.com

Mormon Life says: I never missed the signs of summer coming to a close while I was growing up: shopping for school clothes, getting backpacks and pencils together...and the smell of boiling tomatoes, hot peppers, and pectin permeating the kitchen.

With eleven kids to care for, canning food was not only an event in my household, but a necessity. As soon as we saw the familiar sight of glass mason jars lining the kitchen cupboard, we knew it wouldn’t be long before we were recruited to pick tomatoes, peel peaches, or even pit cherries. Sometimes it seemed mom felt the need to can every living thing in our backyard (with the exception of the dog).

But those long days spent working and canning as a family built stronger relationships, even if it didn’t always build our food storage, like the time a fateful food fight left half our tomatoes on the ground instead of in the bottles.

No matter what produce you plan to stuff away into bottles for the winter, canning can be the ideal way to preserve those fresh foods from your garden or the local market and also provide one last activity to bring your family together before the summer ends.

Getting Started

Equipment

Canning requires some different utensils that you might not already have in your kitchen. Some of the necessary equipment includes: a boiling-water canner (or a big pot), mason-type jars (different sizes are available, wide-mouth jars are easiest to fill), lids and rings (you can only use the lids once), a jar lifter, and a candy thermometer.

Washing and Sterilizing

This is an important step in the canning process in order to get rid of all bacteria that could contaminate your food. Wash canning jars, new lids, and metal rings in hot, soapy water or the dishwasher, and rinse them thoroughly. To sterilize the jars place them upright in the canner, cover them with hot water, and boil for 10 minutes. Follow the manufacturer’s instructions that come with your lids.

Processing

Foods can be processed a number of different ways including: boiling-water, steam-pressure, and freezing. The recipes in this article follow the boiling-water process. To begin the boiling-water method, place a rack on the bottom of the pot to keep jars from touching the canner. Fill the canner half full with hot water and heat to 140º F for raw-packed foods, or 180º F for hot-packed foods. With the jars filled and capped, lower them into the canner with a jar lifter. Add more boiling water, if needed, so the water level is at least one inch above jar tops. Turn the heat to its highest position until water boils vigorously. Set a timer for the minutes required for processing food (according to the recipe).

Add more boiling water, if needed, to keep the water level above the jars. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid. Using a jar lifter, remove the jars and place them on a towel, leaving at least one-inch spaces between the jars during cooling.

Start Canning!

If you are trying to can for the first time, it would be best to start with fruit, because most use the boiling-water method. When selecting what fruits to can, select firm, ripe fruit.

Fruits are often canned in light sugar syrups. Depending on your desired taste, the amount of sugar in the syrup varies with fruits. For the recipes here, use a heaping 1/3 cup to 3/4 cup per quart of water. Place the sugar in a quart measuring pitcher and add cold water. Stir until the sugar is dissolved.

Pears

These are one of the most successfully canned of all foods. Wash and peel. Halve or quarter and cut out the cores. Boil gently in the syrup liquid for five minutes. Pack the hot pears in hot jars. Add the hot liquid, leaving 1/2-inch headspace. Process for 20 minutes.

Peaches

Dip peaches in boiling water and remove after a few seconds; slip off the skins. Cut the fruits in half and remove the pits. Place in a pan without crowding, cover with the desired liquid, and bring to a boil. Ladle the hot fruit into hot jars, packing the halves in layers, cut side down. Add the hot liquid, leaving a 1/2-inch headspace. Process for 20 minutes.

Tomatoes

Tomatoes are a canning favorite and can easily be canned using the boiling-water method. To peel tomatoes: Using a small knife, cut a small X in the bottom of the tomatoes; do not cut the flesh. Ease the tomatoes one by one into a pot of boiling water. Leave ripe tomatoes in for about 15 seconds, barely ripe tomatoes for twice as long. Lift them out with a slotted spoon and drop into a bowl of ice water. Pull off the skin with the tip of a knife.

Wash, peel, and cut tomatoes into halves. Put in a pan without crowding, add water to cover, and boil gently for five minutes. Pack the hot tomatoes in hot jars. Add salt to taste. Add the hot cooking liquid, leaving 1/2-inch headspace. Process pints for 40 minutes in canner, quarts for 45 minutes.

Get Yourself into a Jam

Preserving jams can also be a rewarding and easy way to fill your food storage. Jams can be preserved through freezing or canning. For first-timers, frozen jam is generally easier to preserve, but below is also a good canned berry jam recipe for the adventurous.

Strawberry Jam (frozen)

2 cups crushed strawberries (1 qt.)
4 cups granulated sugar
1 box fruit pectin

Wash berries, remove stems, and crush. Measure the 2 cups of crushed berries into a large bowl. Measure the sugar into another bowl and then stir it into fruit. Set aside for 10 minutes. Stir occasionally.

Stir 1 box of fruit pectin and 3/4 cup water together in a small saucepan. Bring the mixture to a boil on high heat, stirring constantly. Boil and stir for 1 minute, and remove from the heat. Stir the pectin mixture into the fruit mixture, stirring constantly until the sugar is completely dissolved and no longer grainy.

Pour quickly into clean plastic containers to within 1/2" of the top. Wipe off the top edges of the containers and cover with the lids. Let stand at room temperature for 24 hours to set, and then refrigerate for immediate use or freeze. (Do not double this recipe; make one batch at a time.)

Berry Jam (canned)

Peel, core, and finely grate:

8 ounces tart green apples

Mix with:

2 pounds blackberries, blueberries, cranberries, elderberries, or raspberries (stemmed)
1 tablespoon orange juice
3 cups sugar

Cook together, crushing one-quarter of the berries that are in the pot, leaving the rest whole (but do not crush raspberries). Boil rapidly, stirring frequently, to the jelling point. This is the point preserves will jell once cooled; a good visual indicator is when, after boiling high and foamy in the pan, the mixture settles, and suddenly its surface is covered with furiously boiling small bubbles. You can also check using a thermometer. Jelling point is 8 to 10 degrees higher than the boiling point of water. Remove from the heat and skim off any foam before ladling into hot jars. Leave 1/4-inch headspace, and process for 10 minutes.

Chicken Pot Pie

Fri, 27 Aug 2010 18:00:00 -0600

by Kelsey Nixon
source: MormonLife.com

Mormon Life says:

Use your food storage to create a delicious meal perfect for chasing out the fall chill!

Click here to watch Kelsey Nixon illustrate how to make the recipe.

Ingredients

1 c Thrive carrot dices
1 c Thrive freeze dried green peas
1/2 c Thrive freeze dried celery
1/3 c Thrive freeze dried chopped onions
1/3 c Thrive white flour
1/2 t Thrive iodized salt
1/2 t black pepper
1/2 t celery seed
1 3/4 c chicken broth (made with Thrive chicken bouillon)
2/3 c Thrive instant milk, prepared (plus 1 1/2 c for crust)
4 c Thrive 6 grain pancake mix, divided
2 c Thrive chicken dices (or 1 lb. skinless, cubed boneless chicken breast halves)
1/3 c butter (plus 4 t, melted, for crust)

Instructions Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat; drain and set aside.

Using the same saucepan, cook onions in 1/3 c butter over medium heat until soft and translucent. Stir in flour, salt, pepper, and celery seed.

Slowly stir in chicken broth and 2/3 c milk. Simmer over medium-low heat until thick. Remove from heat and combine with chicken mixture.

Crust: In a large bowl, stir 6 grain pancake mix, 4 T butter, and 1 1/2 c milk until soft dough forms. On a well floured surface, work dough and shape into a ball; knead five times. Divide dough into 4 equal segments.

Gently press dough segment into the bottom of a pie plate and up the sides. Place 1/2 the chicken and sauce mixture in bottom of pie crust. Cover with another dough segment; seal edges. Make several small slits in the top to allow steam to escape. Repeat process with second pie.

Bake in preheated oven for 20-25 minutes, or until dough is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Notes *Covered pie will freeze for up to one month.

To find more great recipes and learn about Thrive ingredients, visit shelfreliance.com

Making Fondant

Sat, 07 Aug 2010 18:00:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: We say "fondant," you say "eww." Despite its versatility in cake making, fondant has gotten a bad wrap (no pun intended). But that's mainly because people have only tasted commercially-made fondant, which can have a chemical aftertaste. Homemade fondant can be good, even if it is sweet. Knowing how to make and use fondant is a skill to have all year round, but it can be especially helpful in the summer months when birthdays and parties are frequent. Here's an easy, common marshmallow fondant recipe along with troubleshooting tips.

Marshmallow Fondant (makes 2-1/4 pounds of fondant)

1 (16-ounce) package good quality mini marshmallows
4 tablespoons water
1 teaspoon vanilla
Food coloring (optional)
2 pounds confectioner's sugar, divided
4 tablespoons butter or shortening

1. Place marshmallows in large, microwave-safe bowl and heat on high until marshmallows melt (30 second to 1 minute). Add water and vanilla and mix until smooth. Add food coloring if desired. Slowly beat in sugar, one cup at a time, until mixture is too stiff to mix. (You will have about 1 cup of remaining sugar.)

2. Grease hands and kneading surface thoroughly and knead in remaining sugar. Add sugar to dough and surface as needed to prevent sticking. Knead until no longer sticky to the touch.

3. Form into ball and grease with shortening or butter. Cover in plastic wrap and place in airtight container or zip bag, refrigerating dough overnight. To use, bring dough to room temperature and roll on surface covered with powdered sugar.

Handling and Troubleshooting Fondant:

Kneading: Grease your hands and kneading surface with shortening or butter beforehand; this will help to avoid making the dough (and your hands) sticky from moisture. Add powdered sugar as needed to make the fondant feel doughy. If it feels sticky, add more sugar.
Avoiding sticky fondant: Use plenty of powdered sugar when rolling out the fondant—it acts like flour does with bread dough, preventing the fondant from sticking to the surface. Don't worry if you can still see spots of powdered sugar after it's rolled out. Such spots will disappear as you smooth the fondant over the cake. You can also spritz it with water (one it's on the cake) for a shiny finish.
Adding color: The traditional method is to knead color into the fondant. Do this by getting your gel on a knife and sticking it well into the fondant (so it doesn't get all over your hands quite as easily). Remember to use powdered sugar as you knead. Knead until color is even. However - unless you want a marbled look, multiple colors, or really strong hands - you can also stir in coloring to the marshmallow mixture before adding sugar.
Rolling: Roll fondant on wax paper or rolling surface (fondant rolling boards are especially helpful) to 1/4" thick. Use the following guide for sizing fondant: roll it into the shape you need (circle or rectangle), accounting for the size of the top plus 1 inch just in case, and 3 inches for each of the sides. Ex: 8" round: 8" (top) + 1" + 3" (first side when looking at cake from eye level) + 3" (second side) = 15" round.
When it sticks: Don't panic. Use a knife or flat spatula to carefully pry it up. Depending on how big the hole is, you can repair it with a few gentle rolls with the rolling pin. But you may simply need to wad it up, add a little water, and start over again.
Putting it on the cake: Frost your cake with at least 1/4" traditional frosting first, making sure it is smooth (any bumps will come through the fondant). Lay the fondant over the top, letting it drape on the sides. Start by smoothing the top of the cake, then carefully move down the sides, smoothing bumps and creases as you go. Cut the excess, leaving enough to create a seal between the fondant and the cake plate. For cakes with multiple layer sizes, do each layer separately and carefully assemble after fondant covering is complete.

Best Barbecue Recipes

Fri, 30 Jul 2010 18:00:00 -0600

by LDS Living Readers
source: MormonLife.com

Mormon Life says: Pulling out the grill and having a fun family dinner is one of the best parts of summer. We’ve asked our readers to share some of their favorite barbeque recipes with us, so everyone can expand their grilling repertoire! Peterson's Shredded Barbecue Beef

3 pounds chuck roast
1 1/2 tablespoons oil
1 large onion, chopped
1 stalk celery, chopped
1 1/2 cups beef broth
1 teaspoon allspice, ground
1 teaspoon dry mustard
1/2 teaspoon chili powder
2 cloves garlic, minced
2-3 drops Tabasco sauce
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 large bottle ketchup
1 bay leaf (optional)
2 tablespoon brown sugar
1/4 teaspoon garlic salt
2 tablespoon vinegar
1/4 teaspoon paprika

Cook roast (you can pressure cook, boil, or roast in Dutch oven). Cool and shred. Heat oil in Dutch oven and cook celery and onion until onions are clear; add 1 1/2 cups of broth, shredded roast, and rest of ingredients to Dutch oven. (If you do not like or cannot eat spicy foods, omit chili powder and Tabasco sauce.) Cook uncovered on low for about 1 hour. Add more water if needed. Be careful, for it will scorch easily.

Sylvia Brass Dunnellon, Florida

Grandma Barb's Ribs and Barbecue Sauce

Sauce:

1 quart Cattleman's® BBQ Sauce
1 cup brown sugar
1/4 teaspoon cayenne pepper
1 large onion, diced
1 tablespoon lemon juice

Ribs:

1 slab pork or beef ribs
favorite rub

Mix all ingredients for sauce. Simmer for 2 hours.

Meanwhile, Rub ribs with your favorite rub. Place in large turkey cooking bag. Marinate all day or overnight. Bake at 300 degrees for 3 hours.

Baste with barbeque sauce and grill for short period of time on grill or broil in 500 degree oven.

Cathy Cottle Draper, Utah

The Original MOINK Ball

24 pieces Pre-made meatballs thawed
12 slices Bacon
Plowboys Yardbird Rub, or favorite seasoning

Raspberry Balsamic Chipotle Glaze

1 cup Raspberry Preserves Seedless jelly or jam works best
1/4 cup balsamic vinegar
3 cloves Garlic, minced extra fine
chipotles seeded and chopped

Cut the 12 slices of bacon in half, creating 24 slices. Wrap each meatball with a slice of bacon and secure with a toothpick. Season generously with Plowboy's Yardbird Rub or your favorite BBQ rub. Smoke at 225 degrees until the bacon has become crisp to your liking. (Grilling is another option, but make sure to use indirect heat so the bacon drippings don't flare.) Glaze MOINK balls with Raspberry Balsamic Chipotle Glaze and smoke for an additional 10 minutes.

(For the glaze: Heat through all ingredients. Make sure preserves are melted.)

This is the original recipe created in August, 2008.

Larry Gaian Rocklin, California

Barbecued London Broil

2 tablespoons garlic powder
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/2 cup soy sauce
1 teaspoon ground cumin
1 teaspoon salt
1 1/2 teaspoon black pepper
lime juice (optional)
2 pounds London broil

Mix garlic powder, olive oil, Worcestershire sauce, soy sauce, cumin, salt, black pepper, and lime juice (if using) together in large dish. Marinate meat in mixture for at least 2 hours (can sit in fridge for 2 days).

Once meat is marinated, barbecue on low for 10 minutes then flip; barbecue for 10 minutes on the other side then flip again. Barbecue for 10 more and remove from grill. Let meat sit for about 10 minutes, then slice on 45 degree diagonal for tender slices.

Chili Butter

1 cup butter, softened
2 teaspoons garlic powder
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon hot sauce

Mix all ingredients thoroughly. Serve alongside London broil.

LeaAnne Larsen Eugene, Oregon

Simply Wonderful Barbeque Sauce

1 cup sugar
1/2 cup ketchup
1/2 cup soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder

Mix all ingredients thoroughly. Recipe can be doubled for future use.

This has been in my family for about 50 years and I use it every time we fire up the BBQ. This can be used on pork, beef, or chicken - you name it.

Shirlee Jacobsen Great Falls, Montana

Mom's Marinade

1 cup soy sauce
1 cup vegetable oil
2 cups lemon-lime soda
1 tablespoon garlic salt

Pour mixed ingredients over chicken breasts, turning to coat all pieces. Marinate in refrigerator for 6 to 12 hours. Grill on barbeque or broil in oven. May use turkey breasts, also.

Terrie Teare Palouse, Washington

Rian's Sheepherder Beans

1 1/2 cups dry beans
2 quarts water
1 pound ham hock, ham shank, or bacon
2 big onions, sliced or diced
2 tablespoons vegetable oil (to keep the beans from foaming over)
2 teaspoons salt
2 (10.75-ounce) cans tomato soup
Tabasco sauce (as much as you can stand) Combine beans, water, ham hock (if you use bacon, fry it first), one of the onions, vegetable oil, and salt in pressure cooker. Cook at pressure of 15 pounds for 30 minutes (start timing when the pressure weight begins to rock).

When pressure has been released, remove pressure cooker lid and add the other onion and more water if needed (do not let it boil dry). Boil until the new onion is soft, but not mushy.

Add tomato soup and Tabasco sauce to taste (about four shakes, unless you like it really hot, then shake all you want). Simmer for about 15 minutes or until thick (pleasing consistency somewhere between pasty and runny). If it is too thick, add a little water. If it is too thin and runny, simmer longer until it has evaporated to the desired consistency.

I have been a sheepherder for 47 years and do most of my cooking on a small wood-burning stove in a sheep camp. When attending family, church, or neighborhood barbecues, I always bring the above recipe, or a variation thereof.

Everyday Indian

Fri, 28 May 2010 18:00:00 -0600

by Bal Arneson
source: MormonLife.com

Mormon Life says: If you’re ready to expand your dinner options and try something a bit different, we’ve got the thing for you. Don’t let the uncommon ingredients scare you away—items such as garam masala, mango powder, and grapeseed oil are usually available at grocery or ethnic stores. Take this opportunity to explore one of the world’s greatest cuisines! Papaya Chicken

2 tablespoons grapeseed oil
1 teaspoon fenugreek seeds
1/2 teaspoon asafetida
2 tablespoons grated garlic
2 tablespoons grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 tablespoon cumin seeds
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon Spanish paprika
1 teaspoon salt
2 pounds boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat, plain yogurt
1 cup cubed ripe papaya

Place the oil, fenugreek seeds, and asafetida in a nonstick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger, and green chili, and cook for 2 minutes, stirring occasionally. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.

Add the chicken and cook until almost done, about 8 minutes. Stir in the yogurt and cook until chicken is fully done, another 2 minutes. Add papaya chunks, and remove from heat. Serve over rice or with naan.

Tandoori Quesadillas

2 tablespoons grapeseed oil
1 red onion, finely chopped
1 tablespoon grated garlic
1 tablespoon grated ginger
1/4 cup tandoori paste
1 pound boneless, skinless chicken breast cut into bite-sized pieces
1/2 cup low-fat plain yogurt
6 large whole wheat tortillas
3/4 cup grated mozzarella cheese

Place the oil in a nonstick skillet over medium heat and saute the onion, garlic, and ginger for 3 minutes. Add the tandoori paste and cook for 1 minute. Add the chicken and cook until it's almost cooked through, about 8 minutes. Add the yogurt and cook until the chicken is completely cooked through, another 2 minutes.

Preheat the oven to 400° F. Place one tortilla on a baking sheet and spread one-third of the chicken mixture on it, spreading it evenly over the entire tortilla. Sprinkle 1/4 cup mozzarella cheese over the top and cover it with another tortilla. Repeat with the remaining ingredients. Bake until the cheese is melted, about 3 to 5 minutes. Cut into 6 wedges and serve with any kind of chutney.

Red Pepper Soup with Toasted Cumin Seeds

2 tablespoons grapeseed oil
1 teaspoon asafetida
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 red onion, thinly sliced
2 tablespoons grated garlic
1 tablespoon garam masala
1 teaspoon Spanish paprika
1 pound red bell peppers, sliced
1/2 cup organic vegetable stock
1/2 cup chicken broth
1/4 cup freshly grated parmesan cheese

Combine the oil, asafetida, mustard seeds, and cumin seeds in a nonstick skillet over medium-high heat and cook for 10 seconds. Stir in the onion and garlic, and cook for 3 minutes. Add the garam masala and paprika and cook for 1 minute. Mix in the red peppers and cook for 2 minutes. Add stock and broth and cook over medium-low heat for 5 minutes.

Remove from the heat and place the mixture in a blender. Process until completely smooth. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese.

Excerpted from Everyday Indian: 100 Fast, Fresh, and Healthy Recipes by Bal Arneson. Now available at amazon.com.

Topside Beef

Fri, 30 Apr 2010 18:00:00 -0600

by Lesley Nell
source: MormonLife.com

Mormon Life says: My mother always made this when she had missionaries over for lunch on a Sunday. When I was no longer living at home, I made sure I wangled a lunch invite whenever I knew she was making this. Everyone would go back for second and thirds just because it tastes so good!

1 "square" topside or silverside beef roast
2-3 garlic cloves, cut into slivers
2 tablespoons butter
2 tablespoons oil
1 large onion, chopped
1 liter monis red grape juice (US equivalent, Martinelli's)
1 can creamed mushrooms or 1 can sliced mushrooms AND/OR
1 10.75-ounce can cream of muchroom soup
soy sauce
cornstarch for thickening

Spike roast with slivers of garlic. In a large frying pan, heat butter and oil until butter is melted; sear all side of roast. Remove roast from pan. Fry onion in same pan until onion is "glassy," adding more butter and oil if necessary. Place roast in a roasting pan; add onions, grape juice, and mushrooms (you can use canned mushrooms or mushroom soup or both). The meat must be covered. If your roasting pan is too large, put the roast in a pouch of tin foil so that the liquid completely covers the meat. Cover and cook at 350 for 2 to 3 hours. Add soy sauce to taste. Remove roast from sauce, shred the meat, and return meat to the roasting pan. Thicken sauce with mixture of cornstarch and water; the amount depends on how thick you want the sauce. Serve over rice, with a side of garden peas and fresh green salad. Makes about 8 servings.

Lesley Nell Roodepoort Ward Roodepoort Stake Roodepoort, South Africa

My mother always made this when she had missionaries over for lunch on a Sunday. When I was no longer living at home, I made sure I wangled a lunch invite whenever I knew she was making this. Everyone would go back for second and thirds just because it tastes so good! My mom had ten children, and I think all would agree that this is her best recipe.

In 2004 I went back to South Africa to visit my mom while she was undergoing chemotherapy for her second round of breast cancer; I remember sitting on the edge of her bed and asking her the details of this recipe and other favorites. My mom died at age sixty-two of breast cancer. My name is Beverly Ledward, and though I grew up in South Africa, I now live in Herriman, Utah, and am a member of the Ledward Pioneer Ward. I put my mother’s name on this recipe in her memory.

--- Excerpted from Worldwide Ward Cookbook: Mom's Best Recipes, available now at Deseret Book

Easter Bread

Fri, 02 Apr 2010 18:00:00 -0600

by Patrick Flanagan
source: MormonLife.com

Mormon Life says: After I got married, my wife and I talked about traditions from our families that we would like to pass on to our children. One that I especially enjoyed was that every Easter for breakfast my mom would make boiled eggs, polish sausage, and this Easter bread. Our first Easter together my wife was able to try the bread and became a fan. When we asked my mother where the recipe came form, we learned that her grandmother had memorized the recipe before she came to the United States from Poland. Eating this bread on Easter is now a tradition we carry one with our children.

1 1/2 tablespoons dry yeast
1 cup warm water, divided
1 1/2 cups sugar, divided
1 teaspoon salt
1/4 cup butter
1 cup milk, scalded
6 eggs
2 teaspoons vanilla
8 cups flour

Soften yeast in 1/2 cup warm water and 2 tablespoons sugar. In a separate bowl, combine remaining water, remaining sugar, salt, and butter in scalded milk. Cool to lukewarm. Mix with yeast mixture. Add eggs and vanilla. Add flour a little at a time, and knead until dough falls off hands (about 10 minutes). Let rise in a warm place until double in size (about 1 hour). Punch down. Split into 3 greased load pans and let rise for about 45 minutes in a warm place. Bake at 350 for 20 to 30 minutes.

Note: Make sure not to add flour all at once. The flour amount is approximate, and you may need more or less, depending on weather conditions. Makes 3 loaves.

Patrick Flanagan Prairie 8th Ward Prairie Utah Stake West Jordan, Utah

--- Excerpted from Worldwide Ward Cookbook: Mom's Best Recipes, copyright Covenant Communications, 2010. Click here to buy.

Essential Italian

Mon, 22 Mar 2010 18:00:00 -0600

by Rima Barkett and Claudia Pruett
source: MormonLife.com

Mormon Life says: Cooking a simple, delicious Italian meal may seem like a lofty goal, but these recipes will have you on your way in a heartbeat. If you plan ahead so that you have the herbs on hand and the bread started, preparation should go by quickly.

Focaccia Prep Time: 5 minutes Rising Time: 3 hours Cook Time: 20 minutes Serves: 16

3 cups flour
1 tablespoon sea salt
1 tablespoon active dry yeast, about 1 1/2 packages
1 1/4 cups club soda
1/2 cup olive oil, not extra-virgin

Day before or 2 hours ahead: Pour flour into a large mixing bowl. Add salt and yeast. Stir to combine. Add club soda. Beat for 3 minutes with an electric mixer fitted with a dough hook attachment. Start on low then increase speed to high, or mix the dough with your hands until the flour has absorbed all the water and does not stick to the bowl but a little to your fingers.

Cover bowl with plastic wrap and let rise overnight at room temperature or in a warm place for 2 hours. An oven heated for just 2 minutes will do.

Pour olive oil onto a 9 x 12-inch baking sheet with 1-inch sides. Transfer dough to pan and gently spread to fill pan. With your hands, put some of the oil that is at the bottom of the pan on top of the dough. Or flip it over so both sides are bathed in olive oil. Make little dimples on the top of the focaccia with your fingers (children love to do this). Let rise in a warm place for 1 hour. Preheat oven to 450° F.

Make more dimples on the top of the dough. Bake focaccia for 20-25 minutes or until golden brown. Remove from oven and let stand for 10 minutes or until the oil is absorbed. Cut into squares or long slices and serve the same day.

Variations: For a different flavor, add thinly sliced tomatoes, zucchini, onions, or vegetables on top just before you bake it. A common Italian variation is to add fresh rosemary, sliced onions, and sliced olives on top.

Buonissima Salad Prep Time: 20 minutes Serves: 4 to 6

For the dressing:

2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
dash of freshly ground pepper
1/2 cup extra-virgin olive oil

For the salad:

2 cups grilled or cooked chicken, cut into small cubes
1 head romaine lettuce, rinsed, dried, cut into 1-inch pieces
1 avocado, peeled and chopped into small pieces
1 tomato, rinsed and chopped into small pieces
2 large eggs, boiled, peeled and chopped
1 cup blue cheese crumbles

Prepare the dressing: Combine vinegar, mustard, salt, and pepper in a small bowl. Whisking continuously, slowly add the olive oil until it is thoroughly blended with the vinegar. (You can also use a hand-held mixer or blender.) Taste and adjust for salt and pepper.

Prepare the salad: Place lettuce in a large salad bowl and toss it with half the dressing. Add the chicken, then layer the remaining salad ingredients: tomato, avocado, chopped egg, and blue cheese. Drizzle the remaining dressing on top of the salad.

Penne al Forno This recipe takes a while to make, but it's nearly effortless. It is a very traditional recipe from Rima's family and is prepared for many parties and loved by everyone.

Prep time: 20 minutes Cook time: 3 hours Serves: 8 to 10

1/2 cup olive oil
4 pounds yellow onions, peeled and thinly sliced in half-moons
5 garlic cloves, peeled
4 cups chicken broth
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1 pound penne pasta
4 cups Béchamel White Sauce (see below)
1 cup freshly grated Parmesan cheese

Heat olive oil in a large pot over low heat. Add the onions and garlic. Cook for 20-25 minutes, stirring often. Add chicken broth, salt, and pepper. Cover and let cook for 1 1/2 hours.

During the last 20 minutes, start cooking the penne. Bring 4 quarts of water to a boil in a large pot over high heat. When the water is boiling, add penne and 2 tablespoons of salt. Reduce heat to medium-high and cook, stirring occasionally. Heat oven to 350° F.

Drain the pasta a few minutes before it is done. (It will continue cooking in the oven.) Transfer to a large 9 x 13-inch baking dish or individual ramekins.

Stir in the onion mixture and half the Béchamel White Sauce until well mixed. Spread the remaining Béchamel on top and sprinkle with Parmesan cheese.

Bake for 40 minutes. Broil for 3 to 4 minutes or until top is golden brown. Let rest for 10 minutes before serving.

Béchamel White Sauce Cook time: 20 minutes Makes: 4 1/2 cups

4 cups milk
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon ground nutmeg, better if freshly grated

Heat milk in a medium saucepan over low to medium heat to just below boiling point.

Meanwhile, melt the butter over low heat in a large saucepan. (Be careful not to let it burn!) When melted, remove from heat and whisk in the flour until well combined. Slowly whisk in heated milk.

Return to low heat. Add salt and nutmeg, and continue stirring until the sauce reaches a boil. Cook for 3 minutes, stirring constantly. Remove from heat.

Double Chocolate Biscotti Enjoy at snack time with milk, or for dessert with hot chocolate.

Prep Time: 20 minutes Cook Time: 30 minutes Makes: 30

For the biscotti:

1 cup almond meal (finely ground almonds)
2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup cocoa powder
4 large eggs
1/4 cup butter, melted
1/4 cup Nutella, chocolate hazelnut spread
1 tablespoon pure vanilla extract

For the frosting:

1 cup semisweet chocolate chips--melted separately
1/2 cup white chocolate chips--melted separately

Preheat oven to 350° F. Grease one baking sheet or line with a silicone baking mat.

Combine ground almonds, flour, sugar, brown sugar, baking soda, salt, and cocoa in a large bowl. Mix well and set aside.

Put eggs in a large mixing bowl. Beat well. Add melted butter, Nutella, and vanilla extract. Stir well or beat with an electric mixer. Stir in flour mixture. Dough will be stiff. Turn out onto prepared baking sheet, making two even rectangles of dough, measuring 10 x 3 x 1/2 inch.

Bake on the center rack for 20-25 minutes, or until a knife inserted near center comes out clean. Remove from oven and let cool for 5 minutes.

Starting from the narrow end and using a serrated knife, slice into 1/2-inch thick bars. Lay biscotti on their sides, on the same baking sheet. Put back in the oven and bake at 325° F for 10 more minutes.

Remove and let cool for at least 30 minutes. Spread with a thin layer of melted semisweet chocolate and decorate with melted white chocolate. Allow chocolate to harden. Serve immediately or store in an airtight container.

--- Excerpted from Cooking Dinner: Simple Italian Family Recipes Everyone Can Make. Restaurateurs Rima Barkett and Claudia Pruett wrote this book with the approach that the whole family can and should be involved in cooking dinner. Available at amazon.com.

Chiles en Nogada

Fri, 05 Mar 2010 17:00:00 -0700

by Amado Daruich
source: MormonLife.com

Mormon Life says: This is my favorite thing to eat. We eat this for special occasions like Independence Day—it has GREEN chile, WHITE sauce, and RED pomegranate, which are the colors of the Mexican flag. My mother makes this dish for me; I love it, and I love her.

6 large green chiles, for stuffing
1 tablespoon vegetable oil
1/2 pound ground pork of beef
3 garlic cloves
1/4 onion, peeled and diced
1 apple, peeled, cored, seeded, and coarsely chopped
2 tablespoons unsalted almonds, chopped
2 tablespoons raisins, softened in warm water
1/4 teaspoon cinnamon
Pinch of nutmeg
1/4 teaspoon cumin
Salt and pepper to taste
3 eggs, separated
Pinch of salt
3/4 cup crema or sour cream
1/2 teaspoon sugar
1/4 cup evaporated milk
1/2 cup walnuts, finely chopped
1 pomegranate, seeds separated
1 bunch fresh parsley, coarsely chopped

Roast the chiles and remove the skins and seeds. In a large pan, heat the oil over medium heat. Add the port or beef and brown until nearly done. Add the garlic, onion, apple, almonds, raisins, cinnamon, nutmeg, cumin, salt, and pepper, and cook for about 5 minutes. Stuff the chiles with equal portions of the stuffing. In a large bowl, beat the egg whites until they form stiff peaks. Fold in the egg yolks and a pinch of salt. Dip each stuffed chile in the egg mixture and fry until golden brown. In a medium bowl, mix the crema, walnuts, sugar, and evaporated milk. Pour over the freshly cooked chiles and sprinkle with pomegranate seeds and parsley. Makes 6 servings.

Amado Daruich Valle del Sol Ward Valsequillo Stake Puebla, Coahuila Mexico

Excerpted from the Worldwide Ward Cookbook: Mom's Best Recipes. Click here to buy.

Slow Cooker Comfort Food

Fri, 12 Feb 2010 17:00:00 -0700

by Judith Finlayson
source: MormonLife.com

Mormon Life says: Nothing says winter like warm, hearty comfort food. With a fix-it-and-forget-it twist on some old classics, these delicious recipes are certain to warm up the family while allowing you some extra time to curl up with a good book. Down Home Chicken Gumbo

1 tablespoon olive oil
8 ounces fresh chorizo sausage, removed from casings
2 onions, finely chopped
4 stalks celery, diced
4 cloves garlic, minced
1 to 2 teaspoons Cajun seasoning
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 bay leaf
1/4 cup short-grain brown rice
2 tablespoons tomato paste
1 (14-ounce) can diced tomatoes, with juice
4 cups chicken stock
1 pound skinless boneless chicken thighs, cut into bite-size pieces
2 cups sliced okra (1/4 inch)
1 red bell pepper, seeded and diced
1/4 teaspoon cayenne pepper, optional
finely chopped green onions, for garnish

In a skillet, heat oil over medium heat. Add sausage, onions, and celery and stir until sausage is cooked through, about 7 minutes. Add garlic, Cajun seasoning to taste, salt, peppercorns, and bay leaf and stir for 1 minute. Add rice and toss until coated. Stir in tomato paste. Add tomatoes with juice and bring to a boil.

Transfer to slow cooker (4 to 5 quarts). Stir in stock and chicken. Cover and cook on low for 5 hours or on high for 2½ hours, until hot and bubbly. Stir in okra, bell pepper, and cayenne. Cover and cook on high for 20 minutes, until okra is tender. Remove and discard bay leaf. Garnish with green onions. Serves six.

Short Ribs with Horseradish Cream Ribs:

4 to 5 pounds beef short ribs
1 tablespoon olive oil
3 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup cherry or grape juice
2 cups chicken stock
salt and freshly ground pepper

Horseradish Cream:

3 tablespoons prepared horseradish
1/2 cup sour cream or crème fraîche

Position broiler rack six inches from heat source. Broil ribs on both sides, turning once, for ten minutes per side. Drain on paper towels. Separate ribs if in strips and place in slow cooker.

In a large skillet, heat oil over medium heat. Add onions, carrots, and celery, and cook, while stirring, until softened (about 7 minutes). Add garlic, thyme, salt, peppercorns, and bay leaves and stir for 1 minute. Add flour and cook, while stirring, for 1 minute. Stir in tomato paste and juice and stir for 2 minutes. Stir in stock and bring to a boil.

Transfer vegetable mixture to stoneware. Cover and cook meat and vegetables on low for 8 to 10 hours or on high for 4 to 5 hours, until ribs are falling off the bone. Transfer ribs to a large serving dish and keep warm. Remove and discard bay leaves. Using an immersion blender, puree the sauce and adjust seasoning. Pour over short ribs.

Horseradish Cream: Meanwhile, in a small serving bowl, combine horseradish and sour cream or crème fraîche. Refrigerate for at least one hour to allow flavors to meld. Pass at the table, allowing guests to serve themselves. Serves six.

Hot Sausage Sandwiches

1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 onion, finely chopped
2 stalks celery, diced
1 carrot, peeled and diced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
2-inch piece of cinnamon stick
1/2 cup chicken broth, optional
1 can diced tomatoes, drained
1 French baguette, cut into 4 pieces and split horizontally
1 cup shredded mozzarella
roasted banana peppers, optional

In a skillet, heat oil over medium-high heat. Add sausage, onion, celery, and carrot and cook, while stirring, until sausage is no longer pink, about 7 minutes. Add oregano, salt, peppercorns, and cinnamon stick and stir for one minute. Add both, if using, and bring to a boil for two minutes, scraping up brown bits from the bottom of pan. Stir in tomatoes.

Transfer to slow cooker stoneware. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

When ready to serve, preheat broiler. Place top halves of baguette on baking sheet and sprinkle liberally with mozzarella. Place under broiler until cheese melts and begins to brown. To serve, place one bottom half of baguette on each plate. Spoon sausage mixture over, garnish with hot peppers, if using, and top with grilled cheese half.

Adapted from Slow Cooker Comfort Food: 275 Soul-Satisfying Recipes by Judith Finlayson; Robert Rose, Inc. Available at amazon.com.

Food Storage Cooking Made Easy

Thu, 31 Dec 2009 17:00:00 -0700

by Debbie G. Harman
source: MormonLife.com

Mormon Life says: LDS cooks around the world have often looked at their freeze dried food and thought, “Can I actually make anything good out of this?” The answer is a resounding yes! Try out some of these delectable recipes and be surprised at how good food storage can actually taste.

Shepherd's Pie

3 cups dried potato slices
1 quart mixed vegetables
Salt and pepper
Paprika

Boil potatoes until tender and drain. Drain vegetables and pour into a greased 9 x 13 casserole dish. Spread potatoes over vegetables. Sprinkle with salt, pepper, and paprika. Bake at 350 for 30-40 minutes.

Beef Stroganoff

2 pounds ground beef
Salt, pepper, and garlic powder to taste
1 can cream of mushroom soup
2 tablespoons Worcestershire sauce
1 can evaporated milk
3 tablespoons sour cream powder
1/4 cup water
Egg noodles

Brown ground beef with salt, pepper, and garlic powder. Drain fat. Stir remaining ingredients into browned meat. Simmer until heated through. Serve over hot cooked egg noodles.

Brown and Wild Rice Pilaf

1 (4-ounce) can mushrooms, chopped
1/2 cup green onions, chopped
1 tablespoon vegetable oil
3 1/2 cups water
3 teaspoons chicken bouillon
1 cup brown rice
1/2 cup wild rice
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1/2 cup frozen peas
1 carrot, shredded

In a large saucepan, saute mushrooms and green onions in hot oil until tender. Add water and bouillon and bring to a boil. Add brown and wild rice, basil, and pepper. Cover and reduce heat. Simmer 40 minutes or until rice is tender and most of the broth is absorbed. Stir in peas and carrots and simmer 5 minutes or until heated through.

Split Pea Soup

1 pound dry green split peas
1 ham hock
1/2 cup minced onions
2 teaspoons chicken bouillon
2 1/2 quarts water
Salt and pepper
1/2 cup dehydrated diced carrots
1/2 cup dehydrated diced celery
1 10 ounce can evaporated milk
2 tablespoon butter (dried or fresh)

Combine split peas, ham hock, minced onions, bouillon, water, salt, and pepper into a large soup pot. Bring to a boil. Cover and simmer 1 hour, stirring frequently. Add carrots and celery and simmer additional hour or until tender. Remove ham hock; de-bone and chop ham. Return chopped ham to soup. Stir evaporated milk and butter into soup and heat through.

Applesauce Muffins

2 cups applesauce
1/2 cup butter, softened
1 cup sugar
2 eggs, well-beaten
2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice

Mix first four ingredients until well blended. Sift dry ingredients together. Stir into applesauce mixture until just moist. Pour into greased or paper-lined muffin cups. Bake at 350 for 20 minutes or until tops are golden brown. Yield: 2 dozen muffins.

Lemonade Cream Pie

Pie crust

1 1/3 cups whole-wheat flour

1 1/3 cups unbleached flour

1 teaspoon salt

3/4 cup shortening

6 tablespoons cold water

Sift flours and salt together. Cut in shortening until coarse and crumbly. Sprinkle in water a few tablespoons at a time. Blend together with fork until dough forms into a ball. Roll out on lightly floured surface. Gently roll dough around rolling pin and lift over pie pan. Unroll dough and gently press down into sides and bottom of pan. Trim crust 1/2-inch wider than pan. Fold edge under and pinch to flute. Bake according to pie directions. Makes 2 9-inch single crusts.

Filling

1 1/2 cups sugar

1/3 cup cornstarch

1/3 cup powdered milk

1 pkg. lemonade punch powder

2 cups water

2 tablespoons lemon juice

Pinch of salt

Blend first 4 ingredients in a medium saucepan. Add water, lemon juice, and salt, and stir until dry ingredients are dissolved. Bring mixture to a boil. Continue cooking over medium-high heat, stirring continuously until thickened (7-10 minutes). Pour into baked pie crust; chill.

--- Excerpted from Cooking with Food Storage Made Easy, Covenant Communications 2009. Available here.

Gourmet Cupcake Platter

Mon, 07 Dec 2009 17:00:00 -0700

by Wendy Paul
source: MormonLife.com

Mormon Life says: Put a twist on the traditional Christmas cookie plate by offering your friends these gourmet cakes. And don't worry about spending hours in the kitchen—they're all a snap to make!

Chocolate Cream Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.

1 box chocolate cake mix
3 eggs
1 cup sour cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup grated chocolate, for garnish

Mix together cake mix, eggs, and sour cream until smooth.

Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.

Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.

Frosting suggestion: Chocolate Ganache

1 cup heavy whipping cream
12 ounces semi-sweet chocolate chunks or chips

Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pout it over your cakes warm, or allow to cool slightly and be spread like frosting.

Chocolate Peanut Butter Cup My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.

1 box chocolate cake mix
3 eggs
1 cup milk
1 bag chocolate peanut butter cups

Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Frosting suggestion: Peanut Butter

1 cup peanut butter (chunky or smooth)
1/2 cup butter, room temperature
2 cups powdered sugar
3-4 tablespoons milk or cream
1 teaspoon vanilla extract

Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Gingerbread Cookie Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk

Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.

Frosting suggestion: Orange Cream Cheese

8 ounces cream cheese, softened
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange concentrate

Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

Candy Cane Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.

1 box white cake mix
3 eggs
1 cup milk
1 teaspoon vanilla extract
1 recipe vanilla buttercream frosting
Peppermint candy for garnish
1 cup white chocolate chunks for garnish

Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.

Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.

Vanilla Buttercream

1/2 cup butter, softened
3 3/4 cups powdered sugar, sifted
3-4 tablespoons milk or cream
2 teaspoon vanilla extract

Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.

Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.

Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. Now available at Deseret Book.

Spicy Chicken Corn Chowder

Fri, 02 Oct 2009 18:00:00 -0600

by Jackie Mitchell
source: MormonLife.com

Mormon Life says: Check out this great recipe an LDS Living reader has used to feed her family during General Conference! I combined three different recipes to make this one and added a few twists of my own. My family just finished a huge pot that I made for General Conference weekend, which we are able to watch together at home on our TV. A hearty soup takes the bite out of the fall air and makes it easy to serve yourself during conference breaks, leaving time to prepare some special treats for the end of the day's sessons.

Spicy Chicken Corn Chowder

5 bacon slices, chopped
2 tablespoons butter
1 medium onion, chopped
2-4 cloves of garlic, finely minced
1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
1 cup chopped red or orange bell peppers (about 1 large)
3-4 tablespoons all-purpose flour
6 cups low sodium chicken broth
3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
1 teaspoon ground cumin
1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
1 (16 oz.) bag frozen corn kernels
2 cups half and half or cream
2 cups shredded Monterey Jack cheese (plus more for garnish)
1-2 (4 oz.) can chopped green chilies
1/4 teaspoon Tabasco sauce
1/2 cup green onions (plus more for garnish)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes. Add flour; stir and simmer for 1 to 2 minutes.

Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil. Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.

Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes. Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.

Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.

Jackie Mitchell Gig Harbor, Washington

Click here to read more great soup recipes.

Lion House Recipes

Fri, 18 Sep 2009 18:00:00 -0600

by The Lion House
source: MormonLife.com

Mormon Life says: The smell of baked goods is about the homiest scent in the world. And what better way to ring in the school year than giving everyone something to look forward to when they open the door? Try some of the Lion House’s best recipes, including their famous dinner rolls. Lion House Dinner Rolls

2 cups warm water (110 to 115° F)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 1/2 cup all-purpose flour or bread flour
1/2 cup butter, melted

In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil; work oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1 1/2 hours. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Pumpkin Cake Roll

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts
powdered sugar
1/4 cup margarine, softened
2 (3-ounce) packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350° F. Line a 10x15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.

While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Picnic Brownies

4 ounces unsweetened baking chocolate
1 cup butter
2 cups granulated sugar
2 teaspoons vanilla
1 teaspoon salt
4 eggs
1 3/4 cups all-purpose flour
2/3 cup chopped walnuts, pecans, or almonds
1 cup chocolate chips

Preheat oven to 350° F. Grease two 9-inch round pans.

In top of a double boiler or a microwave-safe bowl, melt chocolate and butter. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake 20 to 25 minutes. Brownies are done when a knife inserted an inch from center comes out clean. (Do not over-bake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut each round into 8 wedges. Makes 16 brownies. These brownies store and stack well, for easy portability.

Excerpted from Lion House Bakery; Deseret Book. Now available. Click here to buy the book!

Check out more great Lion House recipes!

Championship Dutch Oven Recipes

Fri, 31 Jul 2009 18:00:00 -0600

by Terry and Tori Lewis
source: MormonLife.com

Mormon Life says: Summer brings camping, and camping is a great chance to break out the Dutch oven for some delicious outdoor cooking. Ranging from simple to gourmet, these recipes from father-daughter cooking champions Terry and Tori Lewis are a surefire way to please any crowd.

*Country Crown Pork with Wild Rice Stuffing and Cranberry Glaze

Meat

1 (7-8 pound) crown pork roast

Pork Rub

2/3 cup white sugar
1 1/4 cups brown sugar
1 tablespoon salt
3 tablespoons coarsely ground black pepper
4 1/2 teaspoons garlic powder
2 tablespoons ground ginger
1 tablespoon dry mustard
4 1/2 teaspoons onion salt
1 teaspoon ground cayenne pepper
1 teaspoon crushed cayenne pepper
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon dried thyme, crushed

Preheat a 16-inch Dutch oven using 20 coals on the top and 15 on the bottom. In a bowl, combine ingredients for the pork rub, mixing well. Coat all sides of the roast with the pork rub. Add 1/2 cup water to the bottom of the Dutch oven. Place meat in the Dutch oven and put a ball made of aluminum foil in the center of the roast to keep its shape. Cook for 1 1/2 to 2 hours, or until internal temperature of roast reaches 145 degrees Fahrenheit.

Stuffing

1/3 cup wild rice
1 1/2 cups chicken broth
1/4 pound sausage
1/2 medium onion, chopped
5 mushrooms, chopped
1 1/2 stalks celery, chopped
1 cup bread crumbs
1/2 cup dried cranberries, chopped roughly
1/4 teaspoon sage
1/2 teaspoon oregano

In a 10-inch Dutch oven, cook the rice in the broth until tender (about 25 minutes) using 14 coals on the top and 7 on the bottom. Transfer the rice to a large bowl. In the same Dutch oven, brown the sausage, then add the onions and cook until clear. Drain and discard any fat. Move all stuffing ingredients to the bowl and mix. Add the stuffing to the center of the roast (removing foil ball first) about 40 minutes before the roast is done.

Cranberry Glaze

1 (16-ounce) can cranberry sauce
1/2 cup sugar
1 1/2 tablespoons Clearjel®
1 teaspoon dry mustard
2 tablespoons water
1/8 teaspoon salt
1/2 cup cranberry juice
1/2 teaspoon red food coloring

In a small Dutch oven, mash the cranberry sauce. In a bowl, mix the sugar and the Clearjel®, and then add the mixture and all other ingredients to the cranberry sauce. Bring to a boil over 10 coals. Cook until thickened. Spoon over sliced meat.

Baked Beans

3 large (24-ounce) cans pork and beans
1 large (16-ounce) can pineapple tidbits, drained
1 green pepper, chopped
1 medium onion, minced
1 cup tomato sauce
1 cup ketchup
1 tablespoon prepared mustard
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 cup brown sugar
1/2 pound bacon, cooked and cut up

Mix all ingredients in a 12-inch Dutch oven and bake using 9 coals on the bottom and 17 coals on the top. Change to new coals after 50 minutes. Cook for 1 1/2 to 2 hours. Stir often.

Beef Stew

1 pound stew meat, cut into chunks
1 medium onion, minced
3 large potatoes, cubed
3 carrots, cut into 1-inch lengths
4 celery stalks, diced
1 (14-ounce) can corn, drained
2 small (8-ounce) cans tomato sauce
1 envelope onion soup mix
1 (10.75-ounce) can cream of mushroom soup
salt and pepper to taste

Heat a small amount of oil in a 12-inch Dutch oven. Brown the meat and then add the onions. Drain the oil, add all remaining ingredients, and mix well. Add 2 soup cans of water. Cook with 9 coals on the bottom and 18-19 on the top of the Dutch oven until vegetables are cooked, about 1 hour.

*Tori's Favorite Rolls

Dough

1 cup hot water
2 eggs
1/3 cup melted butter
3 tablespoons sugar
4 1/4 cups flour
1/2 cup sourdough starter
2 teaspoons SAF® yeast
2 teaspoons vital wheat gluten
1 tablespoon salt
1 tablespoon fresh rosemary, chopped
1/3 cup green onions, chopped
2 cloves garlic, minced
1/4 cup Parmesan cheese

Topping

1/2 cup melted butter
1/2 cup Parmesan cheese
1/4 cup green onions, sliced

In a large bowl, mix water, eggs, melted butter, and sugar until well blended. Add half of the flour and the rest of the dough ingredients, mixing well. Add the remaining flour to make a soft dough. Cover and let set for 20 minutes. Knead, and then cover and let raise for 1 hour.

Punch down and make into 12-14 balls all the same size. Dip the tops of the rolls in melted butter, then in the Parmesan cheese. Place in a greased 12-inch Dutch oven, cheese side up. Sprinkle sliced onions on top, then let raise to double in bulk. Bake using 9-10 coals on the bottom and 17 coals on the top for about 30 minutes, or until golden brown.

Cheesy Potatoes

1/4 pound thick-cut bacon
1 medium onion, diced
2 cups sour cream
2 cans cream of chicken soup
salt and pepper to taste
2 cups cheddar cheese, grated
2 (10-ounce) packages cubed frozen hash browns

Brown the bacon, reserving bacon grease; cut bacon. Cook the onions in bacon grease until they turn clear. In a large bowl, mix together bacon, onions, sour cream, soup, seasonings, and 1 1/2 cups of cheese. Finally, mix in the hash browns.

Spoon the mixture into a 12-inch Dutch oven and sprinkle the remaining cheese on top. Bake using 16 coals on the top and 8 underneath for 45-50 minutes, or until cheese is golden and bubbling.

*Spiced Apple Pear Pie

Crust (make 2 separate recipes)

2 cups flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter
5 tablespoons water
coarse sugar, to sprinkle on top of crust

Cut the dry ingredients with shortening and butter until it reaches the consistency of peas. Add the water, working in gently. Work as little as possible, then put mixture in plastic wrap and chill.

Filling

1/2 lemon
6 baking apples
3 pears
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
generous pinch nutmeg
1/4 cup unsalted butter
14 cup flour
1/2 teaspoon vanilla extract
1 large egg, beaten

Finely grate lemon rind and set zest and remaining lemon aside. Peel, core, and slice both the apples and the pears to 1/2-inch slices. Squeeze the lemon juice over the fruit, and then toss with sugar, cinnamon, ginger, salt, and nutmeg.

Melt the butter in a 12-inch Dutch oven. Add the fruit, stirring until the sugar dissolves and juices simmer (using 12 coals on the bottom). Reduce heat to 8 coals and cook 10 minutes until the fruit softens and juices reduce some. Sprinkle and mix in the flour and cook 2 minutes more to thicken juices. Stir in the vanilla and lemon zest.

Roll out 1 pie crust recipe to 1.4-inch thickness. Place in a 10-inch Dutch oven, covering the bottom and 2/3 up the sides. Spoon in the filling. Roll out the top crust to 1/4-inch thickness, cut into strips, and arrange into a lattice. Trim excess and seal edges with water. Brush top crust with the beaten egg, then sprinkle with sugar.

Bake with 18 coals on the top and 12 coals on the bottom for only 15 to 20 minutes, then reduce the heat to 14 coals on the top and 8 coals on the bottom. Bake until the crust is golden brown and the pie filling bubbles, about 30 more minutes.

Terry's Old English Brownies

Brownies

1/2 cup powdered baking chocolate
1 cup melted butter or margarine
2 cups sugar
4 eggs
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 1/4 cups flour

Topping

semisweet chocolate chips
chopped pecans or walnuts*

In a bowl, mix chocolate and butter together; add sugar and mix again. Beat in eggs one at a time (this is very important). Add remaining ingredients and mix only until moistened.

Pour into a well-greased 14-inch Dutch oven. Sprinkle nuts and chips evenly over the top of the brownies. Bake, using 19 coals on the top and 8 coals on the bottom, for approximately 30 minutes, or until a toothpick inserted comes out with a few fudgy crumbs on it. Cool 5 minutes before turning out on a cardboard round, then slide brownies onto a cooling rack. There is no need to frost, and it looks great!

*You can use any kind of nut. Also, try mint chocolate chips or a combination of white and dark chocolate chips.

Peach Raspberry Pie

Crust

4 1/2 cups flour
2 cups shortening
1/2 teaspoon salt
2 tablespoons sugar
1 cup hot water
1 egg, beaten
coarse sugar, to sprinkle on top of crust

Filling

1 1/2 cups sugar
7 tablespoons Clearjel®
2 (14-ounce) packages frozen peaches, thawed
2 cups fresh raspberries
1 teaspoon almond extract
2 tablespoons lemon juice
2 tablespoons butter, cubed

In a large bowl, mix the sugar and the Clearjel®. Gently add the fruit, almond extract, and lemon juice. Stir just enough to combine the ingredients.

Cut the shortening, flour, and salt together using a pastry cutter until the crumbs are the same size. Add water and gently toss with a fork, just to moisten. Knead dough a few times and divide it into two balls. Cover one and roll the other out to a 1/4-inch thickness on a floured board. Place in 12-inch Dutch oven and cover the bottom and 2/3 way up the sides.

Spoon in the filling and sprinkle the cubed butter on top. Roll the other ball of dough to a 1/4-inch thickness and cut into strips. Place the strips on the top of the filling in a lattice pattern and seal the edges of the crust with water. Brush the crust with the beaten egg and sprinkle with sugar. Bake using 15-18 coals on the top and 9 coals on the bottom (arranged in a circle) for 45 to 50 minutes, or until filling is bubbling and crust is golden brown.

Note: All recipes use coals as their source of heat. To heat the coals, dowse them with lighter fluid, light them, and let them burn until gray.

* Denotes Terry and Tori's winning recipes from the 2009 International Dutch Oven Society's World Championship

Fattoush Salad

Fri, 10 Jul 2009 18:00:00 -0600

by Sarah Lee
source: MormonLife.com

I got the recipe for this Lebanese salad from a dear Iraqi friend, who is a Chaldean Christian. There are now fewer than 5 percent Christians remaining in Iraq. She married at fourteen and, because she is a girl from a village, she never learned to read or write. She and her husband have five children. She is the best mother I have ever known, and I love her; she really helped support my son on his mission to Cambodia.

1 head romaine lettuce, chopped
3 medium tomatoes, chopped
Onions, purple or sweet, chopped
4-5 tablespoons extra-virgin olive oil
Salt to taste
White pepper to taste
1 whole lemon, squeezed
Sumac (Middle Eastern seasoning that is purpose in color, with a zing like a lemon)
Pita chips, non-flavored

Toss chopped vegetables with oil, salt, pepper, and lemon juice. Sprinkle generously with sumac and add pita chips immediately before serving.

Sarah Lee Baghdad LDS Unit Arabian Peninsula Stake Baghdad, Iraq

Excerpted from The Worldwide Ward Cookbook. Click here to buy.

Tips for Cooking Foreign Dishes

Fri, 05 Jun 2009 18:00:00 -0600

by LDS Living Staff
source: MormonLife.com

Let's face it; cooking exotic recipes typically bumps up our blood pressure a couple points. But take heart! Following a few simple tips can make the experience a little easier and quite a bit more enjoyable.

Try not to let the long ingredient list overwhelm you. Foreign dishes can call for several spices and sauces (often combined for an overall sauce), as well as vegetables, but that doesn't mean they take longer to make. If you can have the ingredients out and prepared beforehand, the active cooking time will go faster and much more smoothly.
If the dish requires frying (like egg rolls or tempura dishes), use a deep-fry or candy thermometer and make sure it measures between 350 and 375 degrees Fahrenheit. Make sure the food is at room temperature - this prevents the drop-in temperature from severely reducing and lessens splattering.
Use the internet! Find out if those exotic ingredients are in fact foods you know by a different name (for example, the same plant is called cilantro in the U.S. and coriander leaves in parts of Europe and Asia); you can also find which ingredients you can fudge on and substitutes for hard-to-find ingredients. Furthermore, depending on where the recipe comes from, you could have some converting of measurements and temperatures to do. Handy sites for cooking conversions include recipes.chef2chef.net/conversion and epicurean.com/calc.

Worldwide Ward Cookbook

Fri, 05 Jun 2009 18:00:00 -0600

by Multiple Authors
source: MormonLife.com

Mormon Life says: You’ve accumulated multiple ward cookbooks over the years; you’ve dog-eared them, and you’ve loved them. But how many recipes for enchilada soup do you really need? Check out these tried-and-true recipes from all over the world, and see if another ward’s recipes can bring new zest to your dinner table.

Fruit Salsa and Cinnamon Chips

Fruit Salsa:

2 kiwis, peeled and diced
2 apples, peeled, cored, and diced
1 pound fresh strawberries, diced
1 (8-ounce) package frozen raspberries, thawed
2 tablespoon granulated sugar
1 tablespoon brown sugar
3 tablespoon fruit preserves, any flavor

Cinnamon Chips:

10 (10-inch) flour tortillas
vegetable oil for frying
2 cups cinnamon-sugar mixture to taste

Fruit Salsa: In a large bowl, mix kiwis, apples, strawberries, raspberries, granulated sugar, brown sugar, and fruit preserves. Cover and chill for at least 20 minutes.

Cinnamon Chips: Cut tortillas into strips or triangles. Heat oil in frying pan. Drop tortilla strips into hot oil a few at a time. When golden brown, remove and immediately drop into cinnamon-sugar mixture. Coat chips with mixture, then place on paper towels. Allow chips to cool. Serve with fruit salsa.

Nancy Leavitt Logandale 5th Ward Logandale Nevada Stake Logandale, Nevada

Cranberry Chicken

Chicken pieces
1 (16-ounce) can cranberry sauce (jellied or whole berry)
1/2 cup Catalina salad dressing
1 envelope onion soup mix

Arrange chicken in baking dish. Combine cranberry sauce, Catalina dressing, and onion soup mix. Pour over chicken pieces and bake at 350 degrees for 1 hour.

Janice Fortie Felicita Ward Escondido South Stake Escondido, California

Japchae (Sweet Potato Noodles with Veggies and Beef)

1 (1 1/2-pound) package sweet potato noodles
10-12 dried pyongo or shiitake mushrooms
vegetable oil for sauteing
1 pound ribeye or Boolgogi beef, sliced into strips
4 garlic cloves, minced
1 tablespoon plus 1/2 cup soy sauce
2 teaspoon plus 2 tablespoon sesame oil
2 teaspoon sesame seeds, toasted
2 bunches of spinach, thoroughly washed with roots trimmed
2 teaspoon salt
2 medium onions, sliced
2 carrots, shredded or cut into thin strips
1 small green pepper, seeds removed and cut into thin strips
1 bundle green onions, cut into 1-inch pieces
1 tablespoon sesame seeds, toasted, plus additional for garnish (optional)
1/2 cup sugar

Cook the sweet potato noodles in boiling water for 4-5 minutes; drain and rinse thoroughly in cold water. Using scissors, cut the noodles into 6- to 7-inch lengths for easier eating. Soak the mushrooms in cold water for about 1 hour; squeeze the liquid from the mushrooms and slice. Heat vegetable oil in a skillet. Add the mushrooms, beef, and 2 cloves of minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon whole sesame seeds; saute until beef is cooked, about 3-4 minutes. Remove from heat and set aside.

In boiling water, blanch the spinach. Squeeze the water form the leaves and cut in half. In a bowl, combine spinach, 2 cloves of minced garlic, 1 teaspoon salt, 1 teaspoon sesame oil, and 1 teaspoon crushed sesame seeds; mix well. Set aside to marinate.

Heat vegetable oil in skillet. Add the onions, carrots, green pepper, and 1 teaspoon salt; saute for 3-4 minutes. Add the green onions and stir-fry for an additional minute. Remove from heat and set aside. In a large bowl, thoroughly combine noodles, beef mixture, spinach, onion mixture, 1/2 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon whole toasted sesame seeds, and 1/2 cup sugar. Serve warm, sprinkled with whole sesame seeds if desired. Serves 10-12 (or one Korea Seoul West Mission Elder).

This recipe is my favorite! The sweet Korean Relief Society sisters generously prepare incredible lunches for our missionaries when we have zone conferences and almost always include this recipe because it's a missionary favorite.

Linda K. Burton Songpa Ward Young Dong Stake Seoul, Korea

Kozhi (Chicken) Curry

4 tablespoon olive oil
1 teaspoon fennel seeds
1-2 cinnamon sticks
3 medium onions, finely chopped
7-8 garlic cloves, finely chopped or crushed
7-8 tomatoes, finely chopped
1/4 teaspoon chili powder (or 1/8 teaspoon for milder curry)
1 teaspoon turmeric powder
3 tablespoon coriander powder
1 teaspoon garam masala
1 pound chicken, cut into bite-size pieces
2 cups plain yogurt
1 cups cilantro, finely chopped or made into a paste
1 can coconut milk
Salt to taste

In a large frying pan, combine the olive oil, fennel seeds, and the cinnamon sticks; cook over medium heat until the cinnamon sticks open and the fennel seeds brown slightly (don't let them get too brown, or they will turn bitter). Add the onions and saute until they turn golden brown. Note: This is the most important step in this recipe, and requires time and patience.

Stir in the garlic, cook for 1 minute, and add the tomatoes; cook until well done. (You may add 1 teaspoon of salt to accelerate the process.) Add the spices one by one and mix well. Cook for 1 minute. Add the chicken. Mix well; cook for several minutes, then stir in the yogurt. Cover and cook for 10 minutes. Stir in the cilantro, coconut milk, and salt, then turn down the heat and cook until the chicken is done. Serve with rice or Indian bread.

I am from India and have lived in the United States for two-and-a-half years as an interpreter for the Church. Ever since I moved here, friends have asked me to cook Indian food for them. Of all the varieties of curries that I have prepared, the one most enjoyed is the South Indian Kozhi Curry recipe from my mom.

Hannah Davidson Bangalore 1st Branch India Bangalore District Bangalore, India

Recette de Feuillete de Saumon au Chevre (Salmon and Goat Cheese Pie)

2 tablespoons butter (or 1 tablespoon butter and 1 tablespoon olive oil)
2 large garlic bulbs, crushed and diced
1/2 pound frozen spinach, thawed and chopped
Salt and pepper to taste
2 flaky pie crusts, uncooked (one for the bottom of the pie, the other for the top)
1 pound salmon, frozen or fresh, sliced in 1/4- to 1/2-inch slices
1/3 pound goat cheese, sliced in 1/4-inch slices
Salt and pepper
1 cup sour cream or creme fraiche
1 egg yolk, slightly beaten

In frying pan, heat butter; add garlic and cook until yellow in color. Stir in thawed spinach, salt, and pepper, and cook until there is no more water in the pan. Set aside.

Put 1 pie crust in a pie pan. Spread the spinach mixture over the pie crust. Arrange salmon slices on top of the spinach to evenly cover it. Next, place the goat's cheese on top of the salmon, covering it. Stir a little salt and pepper into the sour cream and pour it over the pie. Put the second pie crust over the top of the pie and pinch the edges of the pastry crusts together to seal in the ingredients. Brush the surface of the pie with the beaten egg yolk so that it will have a nice gold color; make several vents in the top of the pie with a fork or a sharp knife. Bake at 375 degrees for approximately 25 minutes. This is good with a fresh green salad and a warm baguette.

This is a delicious French recipe, and my family especially loves the combination of these ingredients. If you've never had cooked goat cheese, you haven't lived! It's wonderful! For a cooking class I took, we brought all of the ingredients to class, made the new recipes, which usually included a dessert, and then brought them home for the family to eat that night. I had this cooking class on Mondays so the desserts were a great family home evening treat for our six children - usually eaten before our "soiree familiale."

Jody Jones Versailles Ward Paris Stake St. Nom la Breteche, France

Southern Sweet Potato Casserole

3 cups mashed sweet potatoes (5-6 potatoes)
1 cup sugar
1/2 cup milk
1/2 teaspoon salt
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla
6 tablespoons butter, melted
1/2 cup pecans, chopped
3/4 cup cornflakes, crumbled
1/2 cup packed brown sugar

Combine mashed sweet potatoes, sugar, milk, salt, eggs, 1/4 cup melted butter, and vanilla. Mix with hand; put in lightly greased 9 x 13-inch casserole dish. In a small bowl, combine 6 Tablespoon melted butter, pecans, cornflakes, and brown sugar. Distribute topping evenly over the potatoes and bake at 350 degrees for about 1 hour. This dish is always a big hit at Christmas Eve dinner!

Bradley Van Buxton Providence Ward Nashville Stake Nashville, Tennessee

Lumpia (Filipino Famous Egg Roll)

1 pound ground pork
1/2 pound shrimp, peeled and chopped
1/2 cup jicama, peeled and julienned
1/2 cup cilantro, finely chopped
1/2 cup carrots, finely chopped
2 egg yolks
3 tablespoons soy sauce
Salt and pepper to taste
12 egg roll wrappers
oil (for frying egg rolls)

In a large bowl, combine all ingredients except the wrappers and oil; mix well with your hands. (The filling is not cooked before it is placed in the wrapper.) To wrap, cut a square egg roll wrapper in half to form a rectangle. Along the long end of the wrapper, place a thin line of filling. Roll lengthwise and seal with water. Fry in hot oil until golden brown on all sides, about 3-5 minutes. Drain on paper towels. Serve with sweet-and-sour sauce or ketchup.

I was born and raised in the Philippines. I love to cook, and I love to share recipes. This recipe is a favorite in the Philippines and a favorite of my friends and family.

Beth Clevenger Oxnard 4th Ward Camarillo California Stake Oxnard, California

Sticky Date Pudding

Pudding:

1/2 pound dried dates, chopped
3/4 cup warm water
1 teaspoon soda
1/2 cup butter, softened
1 cup dark brown sugar
1 teaspoon vanilla
3 large eggs
1 1/2 cups sifted self-rising flour

Carmel Sauce:

2/3 cup cream
3 tablespoons butter, chopped
1 cup dark brown sugar

Pudding: Combine dates and water in saucepan; cook over medium heat, stirring occasionally, for 10 minutes or until liquid is absorbed and dates are softened. Take off heat and stir in soda. Set aside. In a large bowl, cream butter, brown sugar, and vanilla. Add eggs one at a time. Fold in flour and cooled date mixture. Spread into 8- or 9-inch-square pan (2 inches deep), greased and lined with waxed paper. Bake at 350 degrees for 45 minutes. Pour 3/4 cup Caramel Sauce (recipe below) over cake, and bake an additional 10 minutes. Serve warm with remaining Caramel Sauce and cream.

Caramel Sauce: Combine all sauce ingredients in a saucepan over medium heat. Stir constantly until butter is melted and mixture is well combined.

Emma Hamilton Cessnock Ward Newcastle Stake East Branxton, Australia

My Grandmother's Banana Pudding

2 egg yolks, beaten
2 cups milk
vanilla extract to taste
1 cup sugar
2-3 tablespoons flour
1 bag of vanilla wafers
2 ripe bananas, sliced very thin
Frozen whipped topping, thawed

In double boiler, mix eggs, milk, and vanilla extract. Combine sugar and flour and add to wet mixture. Cook until thickened. Line a casserole dish with vanilla wafers and make the following layers: bananas, pudding mixture, vanilla wafers, bananas pudding mixture, whipped topping. Refrigerate at least 4 hours.

Note: You can shorten preparation time by using 1 large instant vanilla pudding and/or 1 large instant banana pudding plus a small carton of sour cream instead of preparing the homemade pudding.

This is a Mississippi staple at all the Church socials. If you've had a missionary serve in Mississippi, he/she has eaten banana pudding!

Lisa Bodin Red Star War Jackson Mississippi Stake Wesson, Mississippi

Excerpted from Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe, Covenant Communications, 2009.