Mormon Life - LDS Living Kitchen tag

{Food Dish} LDS Living in the Kitchen: Lion House Cookies

Thu, 23 Feb 2012 00:05:00 -0700

by LDS Living Staff
source: MormonLife.com

Mormon Life says: The Lion House is coming out with a new cookie book, and being the people we are (those who like sweets and like cooking), we decided to try a few.

You know we love cookies, so it's easy to understand that the upcoming Lion House cookbook (Lion House Cookies and Sweets) captured our imaginations. We were lucky enough to get our hands on a manuscript to test a few recipes. Some of us had more success than others, with the following recipe being our favorite of the bunch:

Photo courtesy of Deseret Book.

Pin It

Oatmeal Fudge Bars

Made by Kaela Worthen, Associate Editor

Her review: Oatmeal chocolate chip cookies are one of my most favorite sweet creations on the planet. So putting them in bar form, in which everything that is good about the cookie is multiplied, sounded like a fantastic idea. And it was. The chocolate chips of the traditional cookie are melted into a thick fudge-like layer. I also happen to love fudge. Cookies and fudge in one bar? Awesome. These bars were rich and chewy and all-around delicious. I made only one change: instead of mixing the nuts into the chocolate layer, I sprinkled them on top of half the pan before baking, so those who don’t love nuts could enjoy them and those who do wouldn’t have to suffer the lack of flavor.

Makes 36 bars

1 cup butter or margarine, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups quick-cooking rolled oats
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semisweet chocolate chips
¼ cup margarine
2 teaspoons vanilla
1 cup chopped walnuts, optional

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.

Cream together butter and brown sugar in a large mixing bowl; add eggs and vanilla. Sift flour, baking soda, and salt into a small bowl, and then add to creamed mixture. Mix in oats.

Combine sweetened condensed milk, chocolate chips, and margarine in a heavy saucepan, and heat until chocolate is just melted. Stir in vanilla and nuts.

Spread two-thirds of the dough into prepared baking pan. Spread with chocolate mixture. Drop remaining one-third of dough on top by spoonfuls. Bake 25 minutes. Cool and then cut into bars.

And for a little more of a taste of the upcoming book . . .

Million Dollar Cookies, page 57
Photographed and made by Ashley Evanson, Online Editor
Would you make it again?: Yes, but with a few changes to the recipe.

Black-and-White Biscotti, page 75
Photographed and made by Alexa Justesen, LDS Living Intern
Would you make it again?: Yes.

Almost Oreo Cookies, page 24
Photographed and made by Kate Ensign-Lewis, Online Editor
Would you make it again?: Maybe; I'd undercook the cookies and substitute the frosting for a canister of store-bought cream cheese frosting.

{Food Dish} LDS Living in the Kitchen: Lion House Cakes and Cupcakes

Fri, 25 Nov 2011 00:05:00 -0700

by LDS Living Staff
source: MormonLife.com

Mormon Life says: Lion House desserts are the stuff of legend. When we found out about the upcoming Cakes and Cupcakes cookbook, we had to try a few for ourselves. Read about the results.

Click here for the recipes that go with these reviews.

Banana Split Cake

Kaela Worthen, Associate Editor

The greatest thing about this cake is how unique it is--I've never seen anything remotely like it. If you're aiming for a lot of wow factor with little effort, this is the cake for you. The cake is ridiculously easy (as long as you have a food processor to grind your graham cracker crumbs) and is more assembly than actual baking. I doubled the graham cracker crust because I'm a sucker for those things, and I also added some ground walnuts into the crust to give it a better flavor depth and to help counteract some of the sweetness of the dish. Beware of the filling, though. It said to beat it for 10-12 minutes (the hardest part of the recipe) until light and fluffy. I beat it 12 minutes and saw minimal change. It was nice and light, but it was definitely still liquid and not "fluffy" like whipped topping. But it tasted great anyway.

Lemon Surprise Cake
Jamie Lawson, Managing Editor

I don't love to bake, but there are plenty of times when I need to bring a dessert to some kind of social gathering. The lemon surprise cake is a fabulous option. There are just three simple steps: 1. Bake a cake from a yellow or white cake mix (I chose yellow) 2. Top cake with cook-and-serve lemon pudding 3. Add a layer of whipped cream. The lemon pudding and whipped cream toppings add a great twist to what would otherwise be an ordinary frosted cake, so you're sure to win points for creativity. The cake is light, moist, and tastes delicious. Tip: keep the layer of whipped cream thin so the lemon flavor is sure to come through.

Grasshopper Cheesecake
Ashley Evanson, Online Editor

The first thing I noticed about this recipe is that it calls for powdered whey. I thought that stuff only existed in nursery rhymes, but I guess it does in baking, too. It’s really tough to find in the grocery store, so I recommend skipping it altogether and going for a more traditional crust. The whey is used with almonds to make a graham cracker-like crust, but a real graham cracker crust will work just fine. The cheesecake was pretty good, very basic. Just make sure you give yourself plenty of time to make it—five hours!

Cream-Filled Cupcakes

Kate Ensign-Lewis, Online Editor

Homemade cream-filled cupcakes are a new favorite of mine, so (as usual) I was really excited to make these. The cupcake part was easy enough—just dress up a chocolate box mix cake. The cream filling was . . . not so easy. This is an old-fashioned frosting that starts on the stovetop and ends with lots of whipping in a stand mixer. After following the steps (substituting butter for margarine, since I’m morally opposed to margarine), I realized my filling was WAY too loose to work inside or on top of cupcakes. Even after adding lots of extra powdered sugar, and refrigerating, it was too loose. It was delicious—like custard—but it melted right off the cupcakes (you can see as much in one of the cupcakes in the background of my photo).

What had I done wrong? After re-reading the recipe, I realized it was similar to another I had recently read in a magazine—so I went to read that recipe again. The problem was with how long I had cooked the frosting. The Lion House recipe simply says to cook “until thick,” but “thick” is subjective. My magazine said to cook “until it’s so thick, it’s difficult to whisk.” I had only cooked until it was the consistency of crème pie filling. Oops. So, if you make this frosting (and I suggest you do—like I said, it’s delicious), make sure to cook it until it is really thick (about 6 minutes). And enjoy the fluffy goodness of custardy frosting inside, and on top of, a chocolatey cupcake.

Click here for the recipes that go with these reviews. And, to learn more about the cookbook, Lion House Cakes and Cupcakes, click here.

{Food Dish} LDS Living in the Kitchen: Pumpkin Recipes

Thu, 06 Oct 2011 00:05:00 -0600

by LDS Living Staff
source: MormonLife.com

Mormon Life says: Read about real-life experiences with the delicious (and sometimes daring) pumpkin recipes LDS Living recently published.

The pumpkin-themed recipe section that we published in the September/October 2011 issue of LDS Living (click here to see it online) has actually been in the works for several years. So, when it finally came time to run the recipes, we were thrilled and anxious to try them out for ourselves. Find out how it went down.

Pumpkin Curry Soup
Ashley Evanson, online editor
This soup is a-ma-zing. I made it twice, once with homemade canned pumpkin and the other with canned pumpkin from the store. Honestly, they were both delicious so the homemade stuff didn't make a difference. I'm all about big flavor so I added an extra bay leaf and a pinch more of each spice. The soup actually turned out to be more of a risotto, but you can add less rice if you want it more soup-like. My husband doesn't like pumpkin food (crazy, I know), but he went back for seconds of this curry soup. I highly recommend it.  

Pumpkin Pancakes
Ashley Evanson, online editor
I substituted pumpkin pie spice for all of the spices, and used vanilla yogurt instead of plain. The pancakes turned out pretty good, but I think what made them a hit was the topping I used: apple pie jam. It created the perfect flavor combination with the pumpkin. I had a pancake with plain maple syrup (the cheap kind), and although good, it was nothing compared to the jam. Other topping options: apple butter, peach jam, REAL maple syrup, creme fraiche, or any combination of these.

Cherokee Pow Wow Stew
Whitney Sorensen, intern
As a college student, I generally avoid recipes that involve more than four ingredients or require a lot of chopping. I like to cook, but I hardly ever have ingredients on hand and onions make me cry. But the taste and aroma of this soup more than compensated for the minimal time and effort I put into creating it. While I was chopping away, my roommates came home one by one and wondered aloud what the delicious aroma was. I had to agree: I couldn’t wait for a taste. When it finally came, I knew I would be making this stew again. Soon.

In this recipe, the pumpkin actually acts as part of the stew base, mixing with the beef broth and juice from the canned tomatoes for just the right texture. The recipe didn’t specify, so I chose a red onion for color and chopped all the vegetables rather roughly because I like plenty of crunch in every bite. But be aware, the potatoes will take a while to cook through. For a creamier soup, I added a dollop of light sour cream and some shredded cheese, but it tastes great without these extras.

Pumpkin Joes
Katie Barlow, intern
I’m not a fan of sloppy joes, but I do love pumpkin and was excited to see how this recipe would turn out. Although the pumpkin flavor was subtle, I could definitely tell these tasted different from regular sloppy joes. I loved the richer and more sophisticated flavor the pumpkin and spices added to it and felt this recipe was very easy to make.

I used a food processor to finely chop the onions, and I think that made them too small because they were imperceptible in the final product. My mom said she might have liked the recipe better without the pumpkin pie spice, and after having made it, I’d be curious to try it with different spices like allspice, ginger, and nutmeg minus the cinnamon. I ended up using closer to ¾ cup of pumpkin, which is more than the original recipe called for, because the chili sauce was very overpowering.

Overall I loved the recipe and suggest it to anyone who doesn’t like sloppy joes because it just might change their mind.

Pumpkin Alfredo
Kate Ensign-Lewis, online editor
I was super excited to make this because I’ve had great experiences with pumpkin, Parmesan, and pasta before (actually from that Iron Chef: Pumpkin thing I mention below). But, I have to admit, I was a little disappointed with the final product. This is probably more a function of my execution than of the actual recipe. I think I used the wrong kind of fresh pasta under the sauce (I opted for a sausage tortellini rather than a cheese ravioli, like Sara at Our Best Bites suggested), and also maybe from the Alfredo base I used (my own recipe, not Sara’s recipe). The pumpkin taste was subtle, so it wasn’t a bad taste, it was just a little lackluster. I didn’t have time to try the recipe again with different pasta or Alfredo, but I’m willing to give it a shot since I know what an awesome combo this is. I’ll let you know the results when I do.

Pumpkin Cookies
Kaela Worthen, associate editor
This is my mom’s recipe, and one of my most favorite dessert recipes of all time. These cookies are easy to make, and they’re ridiculously delicious. And best of all, they’re healthy!—for a cookie. The pumpkin makes you feel as if you’re not actually eating anything bad for you. Unfortunately, because of their semi-healthful qualities and not overpoweringly sweet and rich flavor, that also means I can easily gulp down a dozen of them in one sitting. It’s happened—too many times for me to be able to admit. Which probably negates all healthful benefits. If you want to make them even healthier, though, the recipe also works perfectly with whole wheat flour instead of white, and you can also replace the oil with applesauce (I would recommend only doing half and half though, as the texture gets sacrificed if you ditch the oil completely). In an attempt at stopping myself from consuming entire batches in single days, I have also frozen the cookies with great success. They thaw out perfectly (you know, like, 2 days after I’ve frozen them and I’ve already run out of the unfrozen ones and am still craving more).

Pumpkin Pie Milkshake
Erin Hallstrom, associate publisher
I am a recent convert to pumpkin pie—didn’t really like it until a couple years ago when I decided it was time to become a grown-up and learn to enjoy such an iconic dessert. If only I had tried this shake earlier, then maybe I would have been a pumpkin pie devotee for much longer. This shake brilliantly meshes the tastes of pumpkin pie with the best of all desserts (ice cream). I made no changes to the recipe, and my only suggestion is to keep more graham crackers on hand to add when the top layer of the shake gets eaten.

Pumpkin Roll
Kate Ensign-Lewis, online editor
Sooo good. I actually made this several times when the Lion House first came out with their Lion House Bakery cookbook a couple years ago. I made it first after seeing the photo; then again when my husband requested we make it again; then again when we had an Iron Chef: Pumpkin cookoff with some friends for Halloween (which, by the way, is an awesome way to spend Halloween—but I digress). The pumpkin roll was amazing each time. Once you get the technique of turning out the cake onto a towel and rolling it up, it isn’t that hard. And the cream cheese frosting is TO DIE FOR. A definite must-make for fans of spice and cream cheese.

{LDSL Blog} LDS Living Cooks Zucchini

Thu, 04 Aug 2011 00:06:00 -0600

by LDS Living staff
source: MormonLife.com

Mormon Life says: Doubtful that zucchini can make a good addition to old favorites? Our experience says it can be done deliciously. Amid the many berries and other foods bursting forth abundantly during the summer, zucchini can sometimes get neglected. And seeing as how this vegetable tends to burst forth in copious amounts, we began to search for delicious ways to use it. Once we found Brenda Stanley, author of The Zucchini Houdini, we knew our search was over. She agreed to give us some recipes for our July/August 2011 issue. (Click here to see all the recipes.) Encouraged by the recipe titles, we decided to put a few of her recipes to the test – and we got great results.

Zucchini Boats
Kaela Worthen, Associate Editor
It's not often that food with great eyeball and taste bud appeal also happens to be ridiculously easy to make, but this recipe fits the dish. It's an extremely forgiving recipe for those who don't consider themselves competitors for the next season of Top Chef Masters, because you can vary the ingredient amounts infinitely and they'll still come out tasting good. I made a half recipe of everything but used extra zucchini because I love veggies and the full amount of egg (it's hard to use half an egg). You can use minced jarred garlic if you don't have fresh on hand, and regular bread crumbs with Italian seasoning sprinkled in is easier than running out to buy seasoned breadcrumbs you may not use again. (Unless you decide to make this recipe again. Which wouldn't be a bad idea.) Be warned, though--the recipe says it serves eight, but I ate two servings and my male friend ate three, so plan accordingly for your family's needs.

Easy Cream Cheese Zucchini Soup
Erin Hallstrom, Associate Publisher
Confession: I didn't think this soup would taste very good. It only has 3 ingredients (well, 4 if you count water) and it is so easy to make that I thought: "How good could it really be?" Well, I am pleased to say I was very wrong. This is a perfect starter soup for an early fall dinner party or just a light dinner with some bread on the side. It has great flavor and a nice creamy texture. I used the 1/3 less fat cream cheese and didn't think it suffered at all from a lack of flavor. One warning for those of you new to mixing hot things like soup in a blender . . . start your blender on low and then work up to the higher speeds. If you start at a higher speed you may deal with splattered soup all over your kitchen and self. I only share to spare you all from the demoralizing activity of picking out bits of zucchini from your hair.

Zucchini Chocolate Chip Cookies
Jamie Lawson, Managing Editor
If you're a regular reader of LDS Living, you know that I don't really know how to cook or bake. So as a neophyte to using zucchini as an ingredient, I made the mistake of not grating the zucchini more finely. My boys eyed me suspiciously as I began mixing zucchini into what otherwise appeared to be perfectly good chocolate chip cookie dough. (Though the fact that I was baking cookies was suspicious enough since I do it so rarely.) The verdict? It was a mixed bag at my house. My older son wasn't crazy about the combination of cinnamon and chocolate, but my younger son, who is not a fan of veggies in general, loved the cookies, and so did I. They have a light, cake-like texture, and I thought the cinnamon was a nice touch. Aside from a few zucchini pieces conspicuously protruding from the cookies, they were a success.

Artichoke Zucchini Quiche

Kate Ensign-Lewis, Contributing Editor
This recipe calls for 3 cups of grated zucchini. Bleh! Grating rates up there with cutting raw chicken on my list of least favorite cooking chores. So let me take a moment to laud the qualities of the grating attachment of the food processor. In the six years I've owned and loved my Cuisinart, I have never once used that attachment – until I made this. Oh, the hours I've wasted! I had three zucchinis grated in literally 45 seconds. It's a revelation. Because of the processor, I had the quiche ready to go into the oven in about 10 minutes.

As for the recipe, it, too, is a revelation. I was fully expecting it to be lackluster (I haven't had a lot of success with zucchini in the past), but my first bite was amazing, as were the fourth and fourteenth. Even my husband, a self-proclaimed meatophile (he told me to say that) who rarely eats vegetables thought it was delicious. (Although, in the interest of full disclosure, he did say it would be even more phenomenal with bacon – of course). The only change I made was to mince the garlic instead of crush it; I was lazy. I believe I'll be making this again, perhaps with a little bacon to satisfy my meat man.

{Food Dish} Making the Roof Recipes in Real Life

Thu, 14 Apr 2011 00:04:00 -0600

by LDS Living staff
source: MormonLife.com

LDS Living was so excited to include a few recipes from the Roof's new cookbook, Recipes from the Roof, in our March/April 2011 issue. We decided it would be fun if a few of us from the office each picked a recipe to make at home and tell you about our experience.

Erin Hallstrom, Associate Publisher
Spinach Artichoke Dip

I am not sure what I love about this dip more: how easy it is, or how good it tastes. There is not a lot involved in putting the dip together--the most effort required is to chop up the spinach and artichokes. (I love the texture it makes when you chop these up thin, but that is just my personal taste.) In an effort to be a little healthier, I used light sour cream and reduced fat cream cheese. Based on how good it tasted, I can't imagine it altered the taste significantly. Also, the recipe talks about serving grilled pita with the dip but I couldn't find pita bread at my store so I ended up buying pita chips instead--yum!

Jamie Lawson, Managing Editor
Pear Salad with Walnuts and Gorganzola

I am well known at the office for my lack of cooking skills, so the thought of making something that I would actually have to take pictures of to share with the world was rather terrifying. I figured I couldn't goof up too much with a salad, right?

This salad was delicious and easy to make. And the combination of ingredients created the perfect balance of sweet and tangy--not to mention the variety of textures that made it that much more enjoyable to eat.

My only complaint is that with the somewhat monochromatic ingredients of salad greens, pears, walnuts, and currants, the final product isn't especially appealing to the eye. I suggest adding a few slides of strawberries or mandarin oranges for a pop of color.

Kate Ensign-Lewis, Associate Editor
Fried Pickles

Being pregnant, I had to laugh a little at myself when I volunteered to make fried pickles. But The Roof's fried pickles had basically changed my life when I first tasted them a year ago, so I had to see if this home version would work.

I had one major reservation. While I can cook about anything, I CANNOT fry. Various attempts to make fried chicken have resulted in burned crusts with raw innards. (Triple cringe.) But this recipe had one major advantage: the inside did not have to be cooked. So, I thought I could venture without risking too much disappointment.

And it all turned out beautifully. I heated the oil and mixed the batter and flour mixtures together. (Note: I didn't use Old Bay seasoning because, when I saw it at the supermarket, it was right next to Cajun seasoning I already had, and I didn't want to spend more money. Pat on the back to me for being frugal.) I extracted my first pickle, dredged it in the flour, dipped it in the batter, and placed it in the oil. I waited anxiously, with tongs in hand (to turn the pickle), for the golden crust to reveal. After making seven, I sat down to enjoy the pickles with some homemade ranch. Yum! They weren't just like The Roof's pickles (restaurant recipes rarely turn out the same at home), but they were full of awesome, crunchy, salty goodness. I ate three--and I hate to think what my blood pressure looked like afterward.

I'll have to try them with ice cream next time.

Ashley Evanson, Online Editor
White Raspberry Cake

The last time I tried to bake a cake was a disaster. Click here for exhibit A. I felt the need to redeem myself by baking something that actually resembled food and the Roof’s recipe for White Raspberry Cake looked easy enough.

And it was.

Seriously, you can’t mess up this cake. The recipe is simple (cake from a box, and pie filling from a can), but it tastes gourmet (it is from the Roof, after all). I highly recommend this recipe to anyone who wants to fool others into believing they can bake, and even to those who are pro bakers but just want a super, delicious dessert.

International Cookie Plate

Tue, 14 Dec 2010 00:04:00 -0700

by Compiled by Deanna Buxton
source: MormonLife.com

Mormon Life says: The Christmas cookie plate is a popular and delicious solution to the holiday gift quandary. Use these recipes to give the platter an international flavor.

LDS Living also decided to bake these cookies at home and see what they looked (and tasted) like. Check out the gallery to see the results! (And look for our commentary in the "editor's notes" after the recipes.)

Braune Kuchen

2/3 cup butter or margarine
1/2 cup packed brown sugar
1 pinch salt
1 tablespoon vanilla
1/4 cup honey
1 egg
1 3/4 cups wheat flour
1 cup sweet almonds, ground
1 teaspoon baking powder
2 teaspoons gingerbread spice
1 tablespoon citron candied fruit
1.5 ounces sweet almonds, thinly sliced
1 egg white
1 tablespoon lemon juice
1 1/2 cups powdered sugar
food coloring (optional)

Beat butter (or margarine), brown sugar, salt, vanilla, and honey until creamy. Beat in the egg. Mix flour, ground almonds, baking powder, gingerbread spice, and citron. Add to the butter mixture. Mix until it is smooth. Chill for 2 hours in refrigerator. Roll dough between plastic wrap and then cover it with the sliced almonds. Press the almonds into the dough with a rolling pin. Use cookie cutters to cut shapes. Put cookies on cookie sheets lined with parchment paper; bake in a preheated oven for 8–10 minutes at 350° F. Mix egg white, lemon juice, and powdered sugar into a smooth frosting; tint with food coloring if desired. Decorate your Braune Kuchen with it. Makes about 50 cookies.

This is one of our favorite cookies. Germany has so many good cookies and breads for Christmas. They might seem unusual to Americans, but most people who try our goodies really love them.
—Camella Schmidt
Leipzig 1st Ward
Leipzig Stake
Leipzig Sachsen, Germany

*Editor's Note: Cookies made by Kate Ensign-Lewis. Kate says: "The whole wheat flour and ground almonds make these a hearty spice cookie. They're not too sweet, but they're not unlike gingerbread. I added a little lemon zest to the icing for extra flavor. The icing gives the cookie added sweetness and more depth through the bright lemon taste."

Bakkels (Norwegian Cookies)

3 eggs
9 egg yolks
20 heaping tablespoons sugar
22–25 whole cardamom seeds (about 1 tablespoon if crushed, but try to use whole)
1/2 pint heavy cream
1/2 cup butter, melted
8–9 cups flour, sifted

Beat eggs and egg yolks in a bowl. Stir in sugar. Peel and crush cardamom seeds between waxed paper with a rolling pin until a very fine powder. Mix crushed cardamom into egg-sugar mixture. Add cream and melted butter. Sift in flour until it forms a soft dough. Chill for at least 2 hours. Heat deep fryer between 350° and 375° F. Roll chilled dough out on floured surface. Cut into diamond-shaped cookies. Place cookies in deep fryer. Turn when they brown on edges. Allow to dry on paper towels. Makes 4 dozen cookies.

This is an old Norwegian family recipe that is still a Christmas tradition to this day.
– Larry Drysdale
Concord Ward
Concord New Hampshire Stake
Weare, New Hampshire

*Editor's Note: Cookies made by Ashley Evanson. Ashley says: "Cardamom is a rare and expensive spice, so I found substituting half part cinnamon and half part nutmeg worked perfectly. I would use less flour becuase my dough was super thick. And lastly, make sure to roll the dough very thinly or the middle won't get cooked. Finish by dusting them with powdered sugar."

Scottish Shortbread

1 cup butter
1 cup powdered sugar
2 cups flour

Cream butter with sugar. Add flour; you may have to add a bit more until the dough is not sticky. Roll into 1-inch balls. Place on a greased cookie sheet. Flatten lightly with a fork. Bake at 300° F until just barely starting to brown around the edges. Makes about 2 dozen cookies.

This recipe was given to my mother by a friend whose mother brought it from Scotland. We always make shortbread to have at Christmas. On Christmas Eve we have a buffet lunch, and these shortbread cookies are one of the highlights.
– Marjorie (Dineen) Moncrieff
Bow Island Ward
Medicine Hat Stake
Bow Island, Alberta, Canada

Kruidnoten (Ginger Nuts)

3 tablespoons margarine or butter
pinch of salt
4 tablespoons brown sugar
1 teaspoon allspice
2 tablespoons milk
1 cup self-rising flour

Mix the butter, salt, sugar, and allspice. Add 1 tablespoon milk and 1/2 cup self-rising flour. Mix well. Add the rest of the milk and flour. Form into balls the size of marbles and push them flat on one side. Preheat oven to 325° F. Put the balls on a greased cookie sheet and bake for 30 minutes. Makes 4 dozen.

-- Miriam Heinrichs-Heijdemann
Apeldoorn Ward
Apeldoorn Netherlands Stake
Apeldoorn, Netherlands

Candy Cane Cookies

1 cup shortening
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup sugar
1/2 cup crushed peppermint candy

Mix shortening, sugar, egg, almond extract, and vanilla. Add flour and salt. Divide dough in half. Blend red food coloring into half the dough. Roll out both colors in 4-inch lengths. Twist one red and one white together. Place on ungreased cookie sheet, curving top to form a cane. Bake at 375° F for 9 minutes. Remove and sprinkle with sugar and crushed candy. Makes
12–24 cookies.

—Emily King
Lansing Ward
Lansing Michigan Stake
Lansing, Michigan

*Editor's Note: Cookies made by Erin Hallstrom. Erin says: "The dough first came out a little dry which made it difficult to work with. Adding a small amount of warm milk to the dough made it much easier to roll out and resulted in prettier cookies. Also I used pink food coloring because it was what I had on hand. Obviously, you can use red (or any color you like) with your cookies."

*Recipes came from the Worldwide Ward Christmas Cookbook.

A Novel Spin on Cooking

Sat, 18 Sep 2010 00:06:00 -0600

source: MormonLife.com

Mormon Life says: Josi Kilpack’s culinary mystery series is a two-for-one deal: each book holds a clean, fun whodunit as well as a handful of scrumptious recipes. Here are a few decadent dessert recipes from the books. The real mystery is how you’re going to keep your family from eating all the treats before you get the chance to try some yourself!

Mom’s Lemon Tart

(from Lemon Tart)

Crust

1 cup all-purpose flour
1/3 cup powdered sugar
pinch of salt
½ cup (1 stick) cold unsalted butter, cut into smaller pieces

Preheat oven to 425˚ F. In a food processor or mixer, combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press onto tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10 to 15 minutes.

Place tart pan on a cookie sheet and bake until crust is golden-brown, approximately 12 minutes. Remove from oven and let cool.

Filling

5 ounces cream cheese
½ cup granulated sugar (you might like an extra ¼ cup sugar in the filling)
2 large eggs
¾ cup fresh lemon juice (about 2 large lemons—do not use concentrated lemon juice)
zest from one lemon

Reduce oven temperature to 350˚ F. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.

Pour filling into tart crust and bake on cookie sheet for 20 to 30 minutes or until filling is set. Let tart cool on wire cooling rack. Cover and refrigerate until well chilled.

Use whipped cream as an optional topping. It can be piped on in stars or served on top with each piece. For extra flavor in the whipped cream, add a teaspoon of lemon zest.

Butterfinger Cookies

(from Key Lime Pie)

½ cup butter, softened
2/3 cup sugar
¾ cup brown sugar
1 egg
1 ¼ cup peanut butter (chunky or creamy)
1 ½ teaspoon vanilla
1 cup flour
½ teaspoon baking soda
¼ teaspoon salt
5 (2.1-ounce) Butterfinger candy bars, chopped* (about 2 cups)

Preheat oven to 350˚ F. Cream butter and sugars. Add egg; mix. Add peanut butter and vanilla; mix until smooth. Add flour, baking soda, and salt. Mix well. Add Butterfingers; mix. Roll into 1-inch balls, use 1-inch scoop, or drop by 1-inch spoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes, until just browned. Allow cookies to cool 2 minutes on baking sheet before moving them to a cooling rack. Makes 4 dozen.

*Chop Butterfingers with a chef’s knife or put in a zip-top bag and crush with a rolling pin. Food processors make the pieces too fine and you lose the crunch.

Cinnamon Ginger Cookies

(from Lemon Tart)

1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
1 cup quick oats
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves

Cream butter and sugar. Add corn syrup and eggs. Mix well. Add dry ingredients to the butter mixture and mix well. Roll into teaspoon-sized balls (refrigerate if dough is too soft) and bake at 350˚ F for about 6 minutes or until bottom edges are barely browned.

Remove cookies from oven and press flat with a glass dipped in sugar. (Spray bottom of glass with cooking spray for first “press,” and then dip back into sugar between each cooking thereafter.) Let cookies cool 1 minute on baking sheet before removing to cooling rack.

To make sandwich cookies, spread a layer of cream cheese frosting between cookies.

Cream Cheese Frosting

¼ cup butter or margarine
8 ounces cream cheese (Neufchâtel or fat-free works fine)
½ teaspoon vanilla
1 ½ cups powdered sugar

Cream butter and cream cheese. Add vanilla and mix until smooth. Add powdered sugar until desired consistency is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool.

Makes about 2 dozen sandwich cookies (or 4 dozen single cookies).

Angel Snowball Cake

(from Devil’s Food Cake)

1 loaf angel food cake, sliced into ½- to 1-inch slices (day-old cake is easier to slice)
1 (8-ounce) package semisweet baking chocolate
3 tablespoons water
3 tablespoons powdered sugar
5 eggs, separated and at room temperature
½ teaspoon vanilla
1 pint whipping cream
¼ cup powdered sugar

Line a 4- to 6-quart bowl with wax paper. Line the bottom and sides of the bowl with slices of angel food cake. In a double boiler, break up chocolate and melt on low heat, adding water and 3 tablespoons powdered sugar when chocolate is mostly melted. Stir until smooth. Remove from heat and add egg yolks, one at a time, stirring well after each addition. Set aside.

In a separate bowl, beat egg whites until stiff. Add vanilla. Carefully fold the egg whites into the chocolate mixture, stirring until combined. Pour chocolate mixture over the sliced cake. Cover bowl with plastic wrap and refrigerate 12 to 24 hours.

An hour before serving, carefully invert bowl onto a large platter. Remove wax paper. Whip whipping cream and ¼ cup powdered sugar. Frost the cake. Refrigerate until ready to serve. (Save leftovers in refrigerator for up to 4 days.)

Serves 12 to 18.

Chocolate-dipped Coconut Macaroons

(from English Trifle)

1 2/3 cups flaked sweetened coconut* (don’t pack into measuring cup)
1/3 cup sugar
3 tablespoons flour
¼ teaspoon salt
3 egg whites
¼ teaspoon vanilla extract
¼ teaspoon almond extract
chocolate for dipping

Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy—about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined. Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet (macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round. Bake at 325˚ F for 18 to 20 minutes or until golden brown along the bottom edges. Let cool completely before removing from pan to prevent sticking. Dip bottom half of cookie into a bowl of melted chocolate.

Cool completely. Store in an airtight container.

*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350˚ F for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on “dark” cycle. Check frequently to avoid burning.

Chocolate Never Faileth

Sat, 11 Sep 2010 00:08:00 -0600

by Annette Lyon
source: MormonLife.com

Mormon Life says: Few of us can resist the perfection of chocolate. Peppermint Patty Fudge Brownies

3 sticks butter
3 cups sugar
1 tablespoon vanilla
5 eggs
2 cups flour
1-1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon salt
1 (12-ounce) package Peppermint Patties

Preheat oven to 350. Grease a 9x13 dish. In a large mixing bowl, cream the butter, sugar, and vanilla. Add the eggs and beat well. In a separate bowl, mix the remaining ingredients except the peppermint patties. Add to the wet ingredients and mix until well blended. Spead half the batter over the bottom of the pan. Layer the patties evenly over the mixture, being sure the edges of the patties touch each other but not the edges of the pan. Cover with the remaining half of the batter, covering the patties completely and sealing the edges. Bake for 45-50 minutes, just until the brownies start to pull away from the sides of the pan. Be careful not to over bake. Cool on a wire rack.

Marbled Chocolate Chip Pumpkin Bread

2 teaspoons baking soda
1/2 cup sour cream
1 stick butter
2-1/2 cup sugar
2 eggs
1/2 of a 29-ounce can pumpkin (about 1-1/2 cup)
1 teaspoon vanilla
1-1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 teaspoon ground cloves
4 cups flour
1 cup chocolate chips
1 cup melted chocolate chips
Non-stick spray

Preheat oven to 350. Grease two loaf pans. In a small bowl, combine the baking soda and sour cream. Mix together and set aside; they will react and puff up. Meanwhile, in a mixing bowl, cream the butter and sugar. Add the eggs, pumpkin, and vanilla. When they're combined, add the sour cream/soda mixture and blend.

Add the salt, baking powder, nutmeg, and cloves. Gradually add the flour, scraping the sides of the bowl as necessary. Add the chocolate chips and mix just until they're incorporated. Turn off the mixer.

The melted chocolate chips need to be easily pourable and thinner than chocolate chips typically are when melted, so you'll need to thin them by adding non-stick spray. Just give the bowl of melted chips a 2- to 4-second spray, and stir. If the chocolate needs to be thinned a little more, spray more and mix again.

When the chocolate is thin enough, pour it directly into the batter. Turn the mixer on low for just a couple of seconds. All you want to do is get the chocolate swirled into the batter. Even if the chocolate doesn't get fully mixedaround, that's fine.

Divide the batter between the who pans. Bake for 60-70 minutes until a toothpick comes out clean.

Chocolate Oatmeal Cake

1-1/2 cup oatmeal
1-1/2 cup water
1-1/2 sticks butter, melted and cooled in the fridge for about 5 minutes
2 cups sugar
2 eggs
2 teaspoon vanilla
1 teaspoon salt
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
2-1/2 cup flour

Preheat oven to 350. Coat a 9x13 pan with nonstick spray. In a small bowl, soak the oatmeal in the water. Meanwhile, cream the butter and sugar together until fluffy. Add the eggs and vanilla.

Add the salt, cocoa, baking soda, baking powder, and flour, and mix well. Add the oatmeal and water mixture; blend well and pour into the pan. Bake for about 35 minutes. Cool and top with your favorite chocolate icing.

Tip: This batter is thick, so you might want to use a stand-alone mixer to make things easier.

Chocolate Danish Mini Tarts Tart Shells:

1 cup butter
1 cup + 1 tablespoon sugar
1 egg
1/2 teaspoon almond extract
2-1/2 - 2-3/4 flour

Filling:

8 ounces milk chocolate (chocolate bars, chips)
18 large marshmallows
1/2 cup milk
1 cup whipping cream

Preheat oven to 350.

Shells: Lightly coat tart tins with cooking spray. Cream butter and sugar. Add egg and almond extract. Mix in flour as needed to make the dough moist but not sticky. It should be workable with your hands. Work small amounts of dough into individual tart tins (or mini muffin tins, or silicon molds). You'll need less than you think;they should not have thick bottoms. Prick each shell with a fork a couple of times, then bake for about 10 minutes, until barely golden on the edges. Let cool, remove from tins.

Filling: In a medium pan, melt the chocolate, marshmallows, and milk. Allow the mixture to cool completely to room temperature. Whip the cream and then fold it into the chocolate mixture until fully incorporated, with no chocolate streaks.

Fill the shells. Chill filled tarts for about an hour before serving. Garnish with a squirt of shipped cream.

Perfect Chocolate Milk

1/2 gallon milk
1/3 cup sugar
1/3 cup cocoa
2 teaspoon vanilla
1/2 cup hazelnut-flavored creamer, either liquid or powdered

Pour one quart of milk into a pitcher; pour the other quart into a blender. Add the rest of the ingredients; blend well. Pour the milk from the blender into the picture; stir to mix. Makes just more than a half a gallon of delicious chocolate milk. Remember to stir again before each use in case any ingredients have settled since your last indulgence. For a somewhat darker, richer chocolate milk, increase the cocoa to 1/2 cup.

Chocolate Pecan Pie Crust:

1-1/4 cup flour
1/2 teaspoon salt
1/3 cup + 1 tablespoon butter
3-4 tablespoon ice water

Filling:

1 stick butter
1 cup sugar
3/4 corn syrup
1/2 cup semisweet chocolate chips, melted
1 teaspoon vanilla
1/2 teaspoon salt

Crust: Cut the flour, salt, and butter together with a pastry blender (or use two butter knives, pulling opposite one another through the mixtures) until the butter pieces are the size of peas. Add the water, one tablespoon at a time, to form a dough that's workable with the hands and not too wet. Roll the dough into a ball and place on a floured counter; dust the top of the dough with flour. Dust a rolling pin with flour and gently roll the dough into a 9-inch circle. If the dough is too sticky, add more flour, but be careful - the more you handle the dough, the poorer quality pastry it will be.

Filling: Preheat oven to 350. In a small saucepan over low to medium heat, melt the butter, sugar, and corn syrup, stirring constantly so they don't burn. When the ingredients are fully combined, remove from the heat and stir in the melted chocolate chips. Pour the mixture into a large mixing bowl. Add vanilla and salt; mix well. Add the eggs, one at a time, beating each until fully incorporated before adding the next one. Finally, stir in the pecans and chocolate chips. Pour the filling into the unbaked pie crust. Bake for about an hour, until the center is nearly set and no longer wobbles like liquid when gently shaken. Cool on a wire rack. If desired, chill for several hour before serving.

---

*Annette Lyons's Chocolate Never Faileth comes with quotes and brief true stories about interactions with chocolate. Here's one:

After being admitted at 18 weeks of pregnancy and spending more than 100 days in the hospital, Lynn broke the record for the longest stay at the hospital's neonatal unit in hopes of saving the life of her unborn baby. Her daughter was finally born, nine weeks early - young but alive and with a good prognosis, weighing in at 3 lbs. 2 oz. Exhausted, Lynn returned home, craving a giant bag of peanut M&Ms. She at the whole thing in a day . . . then picked up the empty bag and realized with horror that it had contained . . . 3 lbs. 2 oz. - the exact weight of her baby.

The book is now available at Deseret Book.

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

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.

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.

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.