Lauren's Tres Leches Cake - Guatemalan

While Lauren thought that her recipe might be very similar to Cristina's, the Guatemalan version definitely has some differences. Here it is:

6 eggs
1 c. sugar
1 c. flour
1 t. baking powder
1 t. vanilla

1 can sweetened condensed milk
1 can evaporated milk
1 c. milk

Mix the egg yolks and sugar, then add the flour and baking powder. Next add the egg whites and vanilla. Pour into pan and bake at 350* for 20-25 minutes (until edges turn golden.)

Remove cake from oven and using a fork, prick the top of the cake. Mix the three milks together and pour over top of cake.

Frosting:
3 egg whites
6 T. sugar
vanilla to taste

Beat egg whites, to stiff peaks, slowly adding sugar. Mix in vanilla and spread over cake, sprinkling with cinnamon.

Tres Leches Cake

I spent this morning at my friend Cristina's house learning to make a Mexican tres leches cake. Another friend, Lauren is also lending me a copy of her Guatemalan tres leches recipe that I'll post once I get.

While I was surprised at the flour Cristina used, yet the end result was much lighter and fluffier than tres leche cakes I've had in the past. I'm excited to try out some of her other recipes and get them up here soon too.

Cake:
4 eggs separated
3 c. Krusteaz pancake mix (or regular flour)
1 c. sugar
1 c. butter
1 T. baking powder (use 1 t. extra for flour)
2 t. vanilla
1 c. milk

Topping:
1 c. milk
1 can evaporated milk
1 can sweetened condensed milk
Whipping cream
Powdered sugar

Separate the eggs and beat the whites to soft peaks. Add the yolks and beat until fluffy. Slowly incorporate flour and baking powder, alternating with milk. Add sugar, butter, and vanilla.
Here's how the batter should look


Pour into prepared pan(s) and bake at 350* for 40 minutes.

Once baked, cut a thin layer from the top to allow cake to absorb the milk mixture. Mix the three milks and pour over the top of the cake. Cake will absorb the milk mixture as it cools.

Once cooled, beat whipping cream to medium peak stage and add powdered sugar to sweeten (according to taste.) Cover cake with whipping cream and decorate with fresh fruits such as kiwis, strawberries, cherries, etc.

Fast n' Easy Pizza Crust and Homemade Pizza

Since some of my best recipes are here, I came looking for my pizza dough recipe. I was astonished that I haven't included it yet.
This is another which comes from Luanne. While I used to favor a recipe that I did in my bread maker, this is a much quicker recipe which my family enjoys.
My daughter made this dough, and my kids made personal pizzas with it this time.


1 Tbs. dry yeast (1 pkg)
1 c. warm water
1 t. sugar
2 T. oil
2 1/2 c. flour
1 t. salt

Mix all ingredients and set aside for 5 minutes. Oil pan or pizza stone, then sprinkle with corn meal if desired, and push dough out out onto pan/stone (or cookie sheet.) Bake crust for 15 minutes at 400*. Add sauce and toppings and bake until crust is golden brown (approx. 15 more minutes.)

Note: We used wheat flour this time, which doesn't seem to make a difference.

Marilyn's Rhubarb Coffee Cake

One of my husband's co-workers has been bringing this into the office for the past couple of years. My husband surprised me by asking for this recipe and bringing it home for me. While she titled it a bread and used bread pans, I made it in a 9 x 13 and call it a coffee cake.

1 1/2 c. brown sugar
2/3 c. oil
1 egg
1 c. buttermilk (or sour milk)
1 t. salt
1 t. soda
1 t. vanilla
2 1/2 c. flour
1 1/2 c. diced rhubarb
1/2 c. chopped walnuts

Topping:
1/2 c. sugar
1 T. soft butter
Optional: Cinnamon

Combine brown sugar and oil. Add egg, buttermilk and vanilla. Beat well. Stir together dry ingredients and stir into sugar mixture. Fold in rhubarb and nuts. Pour into 2 greased and floured loaf pans or 9 x 13 baking dish. Combine topping ingredients and sprinkle on top.
Bake for about 40-50 minutes at *350. Remove from pans and cool.

Perfect Fluffy Frosting

I found this recipe while searching for fluffy frosting recipes at Our Best Bites. I wanted the HUGE whirled cupcakes to take to my daughter's class for her birthday treat.

I was a little nervous about trying the recipe because it had some mixed reviews. It also used granulated sugar and no powdered sugar (the staple of all frostings right?)...which doubled it's questionability in my mind. However, I was pleasantly pleased with the end result and it truly was a very fluffy frosting (or filling) that I'm in love with and will use over and over.

Note - when making this - plan for some extra time as some cooling is involved.

Perfect Cupcake Frosting and Filling
3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

I added a little red food coloring, and orange flavoring - they were a hit!

Vickie's Carrot Cake

A friend dropped this cake by for my birthday. I loved it and wanted to share her recipe.

1 c. oil (or substitute 1/2 applesauce)
1 ½ c. sugar
3 eggs
2 c. flour
2 t. soda
½ t. salt
2 t. cinnamon
2 c. grated carrots
1 c. nuts
1 c. coconut
1 c. crushed pineapple

Mix ingredients together and pour into a greased 9 x 13 pan.
Bake at 350* for 45 minutes.

Icing
½ c. butter
6 oz. cream cheese
4 c. powdered sugar
1 t. vanilla

Beat butter and cream cheese together. Add powdered sugar and vanilla and beat to spreading consistency.

Peach Dump Cake

Well, I've decided to share two different recipes under this heading. I've made this recipe several times using the butter. However, last time I made it, I substituted a can of Sprite for the butter and I LOVED the outcome. I also made it in a dutch oven. Both recipes follow.

Butter recipe
1 jar canned peaches
1 yellow cake mix
1/2 c. melted butter

Dump peaches into bottom of 9x13 pan, add dry cake mix, then gently mix in butter. Bake at *350 for 45 minutes.

Sprite/7UP recipe
1 jar canned peaches
1 yellow cake mix
1 can Sprite or 7UP

Dump peaches into bottom of dutch oven. Add dry cake mix, then gently pour soda over, and gently mix in. Cook with 6 coals on bottom and 8 coals on top for 1 hour.

The best part about this recipe is that it cooks the top layer really well, but leaves a very slightly pudding like texture towards the bottom peach layer. All in all - delectable!

Dutch oven

Serve hot with ice cream or ice cream.

Perfect Potato Salad

While potato salads seems to be required for a barbecue, not every potato salad is created equally. I finally realized that the trick to great salad lies in the pickle juice in the sauce. While I never realized as a kid cooking for a whole mess of people that it would eventually come in handy, here's the recipe I learned in the kitchen from my mother.

5-6 large potatoes, peeled and cut into approx. 1" cubes (red work the best)
2-3 stalks of celery, coarsely chopped
1/2 a medium sized onion, chopped (red adds nice color and flavor)
1/2 c. chopped dill pickles
4 hard boiled eggs, peeled and chopped - medium
1 t. dried dill weed

Sauce
1 c. mayonnaise
1/2 c. yellow mustard
1 T. sugar
1/4 c. dill pickle juice
1/8 t. ginger
1/2-1 t. salt

Optional - paprika, parsley, crumbled bacon

Place chopped potatoes into a large pot of salted boiling water. Allow to cook between 15-20 minutes until tender, but not mushy. Drain, and allow to cool to room temperature or chill.
Once cooled, in a large mixing bowl add potatoes, celery, onion, pickles, dill, and eggs.
In a separate bowl combine mayonnaise and mustard. Mix well. Slowly add pickle juice, continue mixing adding sugar, ginger, and salt to taste. Be careful to adjust the amount of pickle juice so that the mixture doesn't become too liquefied, but remains slightly viscous.
Pour mayonnaise mixture over the potato mixture and lightly toss to coat.

Garnish with fresh parsley, paprika and crumbled cooked bacon if desired.

Hershey's 'Perfectly Chocolate' Chocolate Cake

If I were naming this recipe, it would be called "Thursday Cake" since I craved chocolate cake on Thursdays during one of my pregnancies. Somehow, my friends always showed up to satiate their chocolate fix on Thursdays as well. While I found these recipes on my box of Hershey's Cocoa powder, there are a few slight changes I make when using these recipes. In lieu of the oil, I substitute unsweetened applesauce, or I use 1/4 c. oil and 1/4 c. chia gel.  I've also found that using 1/2 wheat flour also works well.
I also add cinnamon and cayenne pepper to deepen and bring out the rich chocolate flavor.  Finally, I add a pinch of salt to the frosting to bring out the chocolate flavor.

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil *(or 1/4 c. oil & 1/4 c. chia gel)
* 2 teaspoons vanilla extract
* 1 cup boiling water
* pinch cinnamon
* pinch cayenne pepper
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne pepper in large bowl (the cinnamon and cayenne pepper add depth and bring out the chocolate flavor).  Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

*Chia gel is made by adding 1/3 c. chia seeds to 2 c. water.  Let sit 15-20 minutes until gel forms.  Use as fat substitute.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1 pinch of salt

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Chicken or steak fajitas

This is a simple, quick entree.

1 T. olive oil
2-3 c. thinly sliced chicken or steak
1 1/2 c. thinly sliced bell peppers
1 1/2 c. thinly sliced onions

Seasoning:
1 T. chili powder
1 T. cumin
1 t. garlic powder or fresh garlic
1 t. seasoned salt
1/2 t. ground black pepper
1-2 T. key lime juice

Heat oil in large skillet. Add chicken/steak, and then seasoning mixture, stirring often. Just before the meat is completely cooked, add 1 1/2 c. bell peppers - sliced into thin strips, and 1 1/2 c. onions - sliced into thin strips. Continue to cook for a few minutes until vegetables become almost translucent.

Serve on hot tortillas.

French Apple Pie - Award winning

This recipe recently won the Class Champion prize at our county fair


Many years ago, a missionary who was living in our area asked me to get this recipe from his mom. This is probably one of the very first pies I really learned how to make on my own.

7-8 granny smith apples (peeled, cored, and thinly sliced)
1 c. sugar
1 T. cinnamon + some
1 T. flour + some

Topping
1/2 c. sugar
1/2 c. flour
1/4 c. butter (1/2 a cube)

Place apples in pan over medium heat. While stirring, continue to heat until almost translucent - stirring and turning regularly. Add sugar, cinnamon and flour and continue for a couple more minutes until the apples are coated and the sugar mixture has combined with the juices from the apples, making almost a syrup.

Place in unbaked pie crust and sprinkle topping over the apple mixture.

To make topping:
Crumble or 'cut in' all ingredients together.

Bake at 350* for 1 hour.

You know it turned out right if the pie raises up while it is cooking and then sinks back down.

Rhubarb Pie

One of my favorite things about summer was watching the rhubarb get ripe as I anticipated the pies. Here's the recipe (with a few modifications) that I grew up on. While some cooks put the fruit into the crust and then pour the other ingredients over, due to mixing everything first, this comes out with a slight custard like texture.

1 1/2 c. sugar
2 eggs
3-4 c. chopped rhubarb
1/4 c. flour
1 t. cinnamon
1/4 t. nutmeg
1/4 t. mace
1/4 t. allspice
2 prepared pie crusts (a top and a bottom)

Sprinkle some flour into the bottom of the crust (prevents sogginess).

Place rhubarb into a bowl and mix the sugar in. Allow to sit for approx. 10 minutes, occasionally tossing gently (allowing the rhubarb to 'sweat' - pulling out the juices).
Add eggs to the mixture and thoroughly mix. Allow to sit for an additional 3 minutes.
Add remaining ingredients and pour into pie crust. Do top with 1 T. butter. Apply top crust.
Bake on the middle rack at 400* for 10-15 minutes, and then lower the heat to 350* for an additional 30-35 minutes.
Serve with vanilla ice cream.

Note - red food coloring may be added for additional color.

Favorite Pie Crust

5 c. flour
1 t. baking powder
1 t. white vinegar
1 egg
1 t. salt
2 1/2 c. Crisco (vegetable shortening)(not butter flavored)
1 c. water

Mix dry ingredients together.
Cut in shortening until medium coarse.
Place vinegar into measuring cup and fill with water.
Mix egg into water and vinegar mixture.

Yield: Approximately 4-5 pie crusts.
Use as needed and freeze remainder.

Sarali's Whole Wheat Blender Pancakes

Several years ago, we had a class at church based on cooking with wheat. This recipe was one of the highlights of the class which my family loves.

Grind 2 c. wheat into flour (approx. 3 c.) and blend with:
3 c. milk (or 3 c. water + 1 c. powdered milk)
4 eggs
1/2 c. oil
1 T. baking powder
1 t. soda
1/2 t. salt

Fry on a hot griddle and serve while hot.

Note: I found that if I put the milk in the blender and then add the wheat and mix it for a few moments, the other ingredients fit into the blender with greater ease.

Hot Thai Soup

After serving this for a New Year's Eve party, one of my students shared this recipe with me. I love its simplicity, while my family loves the wonderful flavors.

Made with Chinese noodles, this soup is ready to eat in ten minutes. The noodles are sold in compact cakes that should be broken into smaller pieces before adding them to the pot. Asian flavors are featured in the seasoning mixture that is stirred into the soup just before it is served. This mixture can be changed to accommodate your personal taste preferences. While tomatoes are not common in Chinese cooking, they appear in other Far Eastern cuisines and make a nice addition here.

Thai Seasoning Mixture
1 lime
1 c. loosely packed fresh cilantro leaves, coarsely chopped (2/3 c.)
3 T. soy sauce
2 T. red wine vinegar
1 T. dark sesame oil
1-2 small serrano peppers (seeded if desired to eliminate some of the hotness,) and finely chopped=1 T.
2 crushed and finely chopped garlic cloves (1 t.)
2 t. shredded fresh ginger (optional)

Cut the lime lengthwise into 1/4" slices: stack the slices and cut into 1/4" dice (approx 1/2 c) Place limes in a small bowl, add the cilantro, soy sauce, vinegar, oil, peppers, ginger, and garlic. Mix well and set aside.

Soup
6 c. chicken broth
3 c. water
4 oz. plain, dry Chinese noodles
1 medium tomato, peeled, seeded and cut into 1/2 dice (1 c.)

Bring the stock or broth and water to boil in a large pot. Add the noodles, breaking them into chunks, and bring the mixture to a full boil. Then reduce the heat to low, cover and boil gently for 4 minutes.

Just before serving add the seasoning mixture and tomatoes.

Magic Brownie Mix

I was at my friend Tina's house a couple of years ago and she decided to make brownies. It took her all of 2 minutes to make and 25 minutes to bake. I couldn't believe it! The brownies were amazing - with almost a caramel taste on the bottom.

She jotted down the recipe for me and I was amazed to find that it used wheat flour as well. Another great food storage items recipe.

The mix recipe is as follows:
8 c. sugar
6 c. wheat flour
4 t. baking powder
4 t. salt
2 c. cocoa
2 c. shortening

To use:
Heat over to 350* and mix the following together.

2 1/2 c. mix
3 eggs
1 t. vanilla
Nuts (optional)

Bake for 20-25 minutes until the top cracks.

Note: This makes approximately 19 cups of mix, which is 7 1/2 batches of brownies.

Nauvoo Bread

We recently visited several historical sites in Nauvoo Illinois. While there, we learned how the early Mormon settlers there cooked (among many other things.) This recipe is also a fantastic food storage recipe as all of the ingredients are typical food storage ingredients.

Here's the bread recipe Sister Prince they shared with us:

5 c. hot water
1/2 c. potato flakes
1/2 c. sugar
1 c. powdered milk
1 1/2 T. salt
1/2 c. oil or shortening
2 T. yeast
10-14 c. flour

Combine hot water, shortening, potato flakes, powdered milk, and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of whole wheat flour and the salt. Stir to a smooth sponge. Add white flour to make smooth and elastic dough while kneading for 15 minutes. Let rise until double, about 1 hour, punch down and let rise again. Shape into loaves, let rise.

Bake in 375* oven for about 35 minutes.

Wheat Berry cereal / mush

I grew up eating this dish for breakfast during the winter months. One of the great aspects regarding this recipe is that it is very versatile - it doesn't have to just be a mush or breakfast cereal. You can add it to salads, soups, breads, or whatever else you want. The berries turn out with a chewy texture and a rich warm nutty taste.

4 c. water
1 1/2 c. whole wheat
1/2 t. salt



Add ingredients and bring to a boil. Cover and turn heat to low. Allow to cook for 1 hour. Drain off excess liquid.



Serve with honey and milk. Bottled peaches take this over the top.

Note - this is great to make in the evening and refrigerate overnight. Simply microwave the desired amount for 1-2 minutes for a hearty hot breakfast cereal.
This can be stored in an airtight container in the refrigerator for up to 3-4 weeks.

Cracked Wheat Cereal or Mush

As a child, we knew winter was coming because my dad would start with the wheat mush. We groaned and moaned and knew that we'd be irregular for a couple of weeks and we knew that we'd be having this for breakfast for the next 4-6 months. How I hated it!

However, last year my parents came to visit and my dad made wheat mush for breakfast and I was amazed to find that I really loved it! My husband and kids really enjoy this for breakfast as well - especially on a cold winter morning.

3 c. water
3/4 c. whole wheat kernels
1/4 - 1/2 t. salt

Place the whole kernel wheat into a blender and blend until most of the kernels are cracked (not whole.) Slowly pour into the salted, boiling water and bring back to a boil. Once boiling, cover with a lid and lower the heat to low. Allow to cook approximately 15-20 minutes until tender, stirring occasionally.

Serve with honey and milk.

Frank's Fluffy Cheesecake

My husband doesn't generally like cheesecake because it is usually so rich and heavy. However, when our friend made this for us, my husband gave it rave reviews.

Frank’s Light ‘n’ Fluffy Cheesecake (15 min.)
1 8 oz. package Philadelphia cream cheese
1 tub cool whip
1 small package vanilla instant pudding
Graham Cracker crust – recommended cinnamon & sugar grahams (recipe below)

Whip cream cheese until fluffy.

Add cool whip, and whip until more fluffy.

Make vanilla pudding as directed, using warm milk (instead of cold) to slightly delay the set. Whip until fluffy.

Quickly combine with cream cheese mixture and pour into crust. Refrigerate until set.

Note – Frank puts some of his filling (strawberries etc) on the crust prior to putting filling in.

Graham cracker crust
24 graham cracker squares
1/2 c. butter - melted
1/4 c. sugar

Place graham crackers into a ziplock bag and crush with a rolling pin (or blend to a fine powder)
Add butter and sugar

Press mixture into the bottom of a pie pan, and bake at 350* for 10 minutes.
Allow to cool.

Snickers Bars

I found this recipe in a Taste of Home cook book. While slightly time intensive, I have never seen a dessert disappear so quickly!

Layer 1
1 C. milk chocolate chips
1/4 C. peanut butter
1/4 C. butterscotch chips

Layer 2
1 C. granulated sugar
1/4 C. milk
1/4 C. margarine
1 tsp. vanilla extract
1 1/2 C. Marshmallow Crème
1/4 C. peanut butter
1 1/2 C. dry roasted peanuts

Layer 3
40 caramels
3 T. cream

Layer 4
1 C. milk chocolate chips
1/4 C. peanut butter
1/4 C. butterscotch chips

Melt first 3 ingredients and pour into 9x13 pan and cool.

In saucepan, boil sugar, milk and margarine together 5 minutes. Remove from heat and add peanut butter, vanilla extract and Marshmallow Crème. Mix well and pour over cooled first layer. Top with peanuts.

Melt caramels and cream together and pour over peanut layer. Melt remaining ingredients and spread on top. Chill well and cut into pieces.

Chicken Bow-tie Pasta Salad

I attended a conference where this salad was served. I couldn't wait to get back in line for seconds. I was amazed at how quickly it disappeared and began to beg for the recipe. This recipe can be halved or quartered.


4 c. diced cooked chicken
2 T. green onion
3/4 t. pepper
2 c. cooked bow-tie pasta (4 c. uncooked)
1 bottle coleslaw dressing
1 c. mayonnaise
2 dashes thyme
2 pinches ginger

Mix and refrigerate overnight or for a few hours.

Before serving, add:
1 c. diced celery
2 c. halved red grapes
20 oz. pineapple tidbits
2 c. diced apples
3/4 c. slivered almonds or cashews

Mix all together.

Caramel Corn

It took me a long time to find the right recipe for a caramel corn that I liked. I don't like it when it is too hard that it is like candy, nor do I like it too sticky. I like it perfectly in between. Because you cook this recipe to a candy stage, you can adjust whether you want it hard (hard ball stage) or soft and gooey (barely soft ball stage)

1 c. brown sugar
1/2 c. white Karo corn syrup
1 c. white sugar
1/2 c. water
1/4 t. salt

Mix and cook to a soft ball stage.
Then add:
1/2 c. butter or margarine
1/2 t. vanilla

Pour over 4 quarts popped corn.

Cream Cheese Fruit Dip

I learned this recipe from one of my best friends growing up. It works fantastically as a fruit dip for appetizers or for a buffet style meal. I love the ease and simplicity in making it and the rave reviews it receives.
8 oz. cream cheese
1 small bottle marshmallow creme
1 tsp. grated orange rind
2 T. frozen orange juice concentrate

Soften cream cheese. Combine cream cheese, marshmallow creme, orange rind and orange juice together. Mix well, place in refrigerator and keep cold. Serve with fresh fruit.

English Trifle

I found this recipe in the Cook's Kitchen Bible by Norma MacMillan. I love the elegant look and taste of this dessert. We traditionally serve this on Easter.



6 c. 1 inch cubes of spongecake, pound cake (I use angel food cake)
1/4 c. cream sherry wine (I substitute a mixture of cream and juice or cherry 7 up)
1/3 c. raspberry (or other fruited) preserves/jam
1 pint raspberries or other seasonal berries or fruit
2 c. stirred custard (or instant jello pudding) with 2 T. cream sherry
3/4 c. whipped cream (sweetened)
Toasted sliced almonds and mint leaves and berries for garnish

Spread half of the cake cubes over the bottom of a large serving bowl. (A clear glass bowl is best for presentation.)

Sprinkle a portion of the sherry over the cake to moisten it. Spoon over a portion of the preserves, dotting them evenly over the cake cubes.

Make a layer of berries.

Pour a portion of the pudding or custard to cover the fruit and cake. Repeat layering.

Cover and chill for at least 2 hours.

Before serving, spoon the whipped cream onto the top. Garnish with toasted almonds, fruit, and mint leaves.

Choco Flan

While this can be made with any flavor of cake mix I first had it with chocolate. After first tasting this 11 years ago, I asked my friend Juanita to come over and teach me this recipe. This has become a family favorite that my siblings often clamor for. This is fun to make with kids too as the cake batter is placed in the pan first, and the milk mixture on top. While it bakes however, the milk mixture turns to flan and ends up on the bottom, or top once it is inverted after baking.


Any flavor cake mix - mix as directed
3 eggs
1 container apple caramel dip, or "Cajeta" caramel, (this can be found in the mexican section at Walmart)
1 can evaporated milk
1 can sweetened condensed milk
1 can nestle media crema milk (this is canned cream, which can also be found at Walmart and other grocery stores in the mexican foods section)
Walnuts or nuts of your preference

Generously butter bottom and sides of large, deep baking dish. Spread caramel
evenly over bottom. Sprinkle walnuts on top of caramel. Spread prepared cake mix over the caramel and nut mixture. In a blender, combine the eggs and milks. Pour egg and milk mixture over the cake. Bake at 350* until cake comes out done, approximately 1 hour. Immediately invert and serve.

Flan

While I posted the microwave flan recipe earlier, this is a full real flan recipe. I believe it is originally from Emeril Legasse, but I made a few changes. This is one of my husband's favorites.

1 3/4 c. whipping cream
1 c. milk
pinch of salt
1/2 vanilla bean, split lengthwise

1 c. sugar

3 large eggs
2 large yolks
7 T. sugar

Combine cream, milk and salt in heavy medium sized saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, place sugar in another heavy medium saucepan. Begin to heat on low and allow sugar to melt. This is a slow process, and you must tilt and turn the pan swirling the sugar back and forth to help the melting process. Continue until syrup turns a deep amber. Quickly pour into an 8 x 8 glass pan or ramekins. Tilt to coat the bottom and sides before it hardens.

Heat oven to 350.

Whisk eggs, yolks, and sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour through small sieve and then into syrup coated 8 x 8 glass pan, (or ramekins.) Place baking dish within a 9 x 13 baking dish and fill halfway with hot water.

Bake until the center is set - generally about one hour (or 40 minutes for ramekins.) Transfer to rack and cool. Chill until cold, approximately 2 hours. Cover and chill over night. (Can be made 2 days ahead)

To serve, run small sharp knife around flan to loosen. Set in hot water for a few minutes, or gently heat bottom of baking dish on the stove for a few seconds to thin the syrup. Invert onto a serving dish, allowing syrup to run over flan.

Heidi's White Chili

This is another recipe that works great in the crock pot and is great for a winter day. Thanks to my friend Heidi for sharing this several years ago - I love the twist.

3 diced chicken breasts
1 diced onion
1 chopped clove of garlic
1 can chicken broth
3 cans great northern white beans
1 can garbanzo (chick peas) beans
3 cans chopped green chilies or jalapeños
Cumin and oregano - to taste
16 oz. sour cream

Add all ingredients together in a large pot and simmer for 1- 1 1/2 hours. Add sour cream and heat thoroughly.

Winter Stew

Several years ago I decided that I wanted some stew. My mother gave me a recipe she had, and here is my evolution which has turned into a comfort food for my family. We love to order bread bowls from the bakery for this winter favorite.


1-2 lbs. stew meat
1/2 c. seasoned flour (basil, oregano, seasoned salt, and pepper added to the flour)
1-2 T. olive oil
3-5 large carrots, coarsely chopped
3 large potatoes, peeled and diced into 1/2 inch pieces
1 medium onion coarsely chopped
2 stalks of celery coarsely chopped
1-3 t. lemon juice
1-3 t. Worcester sauce
2 t. A1 steak sauce
2 bay leaves
2 beef bouillon cubes
Water
salt and pepper to taste

Place seasoned flour in a large bag. Add meat and toss to coat. Heat oil over medium high heat and braise meat.
Place meat in a crock pot or slow cooker. Fill 3/4 with water and add additional ingredients. Allow to cook on medium until the meat is tender and falls apart - approximately 6-8 hours. If the liquid is thin, remove 1 cup, add 1-2 T. flour and make a thin paste, then mix back into the stew and allow to heat and thicken.
Remove bay leaf prior to serving.

Note - if you prefer less mushy vegetables, wait to add them until 1-2 hours prior to serving.

My Favorite Chili

Several years ago I discovered that I could make Chili. It just sort of dawned on me. I've played with this recipe over the years, and the following is our favorite. We love to come home from church and find this waiting for us on a chilly day. Note that some of the portions may be approximate as I don't generally measure - I go mostly by taste.

1 lb. ground beef or sausage, browned with grease drained off
1 quart bottled tomatoes (or equivalent)
1 can kidney beans
1 can garbanzo beans (chick peas)
1 can northern beans OR black beans
1 can corn
1/2 chopped onion
1 minced garlic clove
1/4 c. A1 steak sauce
1-2 t. liquid smoke
1 t. Worcester sauce
1-2 beef bouillon cubes
1-3 T. Chili powder (to taste)
1-3 T. Cumin (to taste) (I consider the cumin the most important ingredient)

Do not drain beans or corn. Combine all ingredients into a slow cooker, and add one can of water. Cook for 3-5 hours in the slow cooker or crock pot.

To serve, sprinkle with diced onions, grated cheddar cheese, and sour cream.

Grandma H's Fudge Log

Every year, my grandma makes this fudge for all of the family parties. As a child it was one of my favorite holiday treats.

4 c. sugar
1 can evaporated milk
1/4 c. butter (1/2 a square)
12 oz. chocolate chips (1/2 semi sweet & 1/2 milk chocolate)
1 Hersheys candy bar (with or without almonds)
7 oz. marshmallow creme
1 tsp. vanilla
Nuts (optional)

Combine sugar, butter and milk in heavy 2 1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour onto waxed paper, and roll into a log. Cool. To serve, unwrap waxed paper, and cut in slices.

Almond Brittle or Bark

This too was discovered in an old neighborhood cookbook. It is titled Almond Brittle, however I think it is rightly - bark. This too, is part of the treats we share during the holidays. Despite the amazing taste, half of the beauty is the simplicity of the preparation.

1 pkg (6 oz) semi sweet or milk chocolate chips
1 c. butterscotch chips
1 c. blanched almonds (or whatever you have - toast them first though)

Put almonds on cookie sheet. Salt and toast at 350* for 10 minutes. Meanwhile, put chips in a pan and melt over low. Stir in toasted almonds. Spread on buttered cookie sheet or waxed paper (spread as thinly as possible). Chill until firm, then break into pieces.

Caramels

I discovered this recipe in an old neighborhood recipe book a couple of years ago. They always turn our perfectly, and we get rave reviews. Each year we tape a caramel to my kid's valentines day cards for their friends, and give their teachers a bag to take home to their family. These have also become part of the treats we share with friends at Christmas.

1 Cup Butter
1 1/2 c. white corn syrup
1 can sweetened condensed milk
2 Cups sugar

Combine in large saucepan over medium heat. Stir constantly until comes to a boil. Continue stirring and cooking until candy reaches softball stage, 229-231 (depending on degree of hardness desired.) Pour immediately into a buttered 9x9x2 pan. Allow to cool then cut into squares. Wrap individual pieces in waxed paper.

Taquitos and Salsa

My dear friend Berta gave me the mexican cooking 101 class. This recipe is my family's favorite dinner - even the picky kids clamor for taquitos!
(I'll post the photo at a later date)

Taquito filling:
1-2 lb. hamburger
1-2 baked potatoes (or microwave baked)
1/2 onion chopped
1-2 garlic cloves minced
chicken bouillon
salt to taste

Cook the hamburger, and onion, mash in potatoes, add 1-2 garlic cloves, salt and bouillon to taste.

Salsa:
8-15 arból chilés (whole, don't seed them)
1/2 c. chopped onion
1-2 garlic cloves minced

Cook chilés, onions, and garlic in olive oil to release their oils, until softened.
Blend in blender along with 1-2 cans of tomato sauce and 1-2 cubes of chicken bouillon.

To assemble:
Wrap approximately 12 white corn tortillas in a dish towel and microwave on high for 2 minutes to steam. In a large frying pan, heat oil. Spoon a small amount of filling into tortillas, folding in half (like a taco,) and fry until crisp. Careful not to overfill, or the filling will seep out and pop in the oil, causing burns. Turn onto other side and repeat.

To serve:
carefully open each 'taco' and top with lettuce, tomatoes, salsa, and ranch. The ranch seems a little non-traditional, but it somehow combines with the salsa to make something absolutely amazing, and just isn't as good without it.

French Toast to Die for (almost literally)

Every year for my friend's birthday, her husband makes this french toast. It is slightly time intensive, and richer than you can imagine with its caramel syrup, chocolate, and whipping cream. That said, it is also an amazing culinary delight that can generally only be handled once a year!


1 loaf french bread - cut 1 to 1 1/2" thick
6 eggs
1/2 cup sugar
1 1/2 T. cinnamon (combine with sugar so that it doesn't clump)
1/4 c. vanilla (that's not a typo)
1 1/2 t. almond flavoring
1/2 pint heavy whipping cream

Mix and pour mixture over the bread, and then turn a couple of times to coat well. Put in refrigerator for at least 2 hours, or over night. Heat griddle to 350-375*. Grease with butter, and fry toast 5 minutes per side.

Caramel syrup
1 pound brown sugar
1/2 pound butter
1 t. maple flavoring
1 pint heavy whipping cream

Bring ingredients to a boil. Boil while stirring constantly for 2-5 minutes. Turn off and allow to cool for a few minutes.

To assemble:
Place a french toast hot from the griddle onto a plate. Sprinkle finely grated chocolate over the toast, and then top with caramel syrup, and whipped cream.

Cranberry Granola Power Bars

My husband is a runner and is preparing for a big race. As we've discussed different strategies for feeling good both during and after the race, I spent some time looking at different recipes for gels, goos, and gus. Interesting reading at least.
In my quest, I did find a recipe that piqued my interest on myonlinegourmet.com. Actually, I couldn't find the actual recipe on their site, but I found a video on YouTube that I was interested in.

I took their recipe and modified it and here's what I came up with.

1 1/2-2 c. walnuts
1 c. raw almonds
3 c. oatmeal
1/4 c. ground wheat or wheat germ

Place nuts in a plastic bag and break into pieces (with rolling pin)
Mix oats, nuts, and wheat in baking dish and bake in 350* oven for 20 minutes (stirring frequently lest it burn)

Meanwhile, combine the following ingredients:
1/2 c. honey
1/2 c. brown sugar
1 egg white
1 scoop gatorade powder (lemon-lime)
1 t. vanilla
1/4 t. salt
2 T. butter

Mix together and THEN turn on the heat stirring constantly (careful that the egg white doesn't cook.) After mixture reaches a boil, continue to stir and cook for an additional 30 seconds, then remove from heat.

Remove oat/nut mixture from oven and pour into large bowl. Add cooked liquid mixture and 1 c. dried cranberries and mix with a wooden spoon. Pour into a 9x13 pan lined with parchment paper. Using another sheet of parchment paper spread out and press down, compacting the mixture. Allow to cool for 2 hours, cut into bars.

Grandma J's Zucchini Casserole

As a kid, I didn't love veggies. However, my grandparents had an awesome garden and my grandma made a zucchini casserole that I loved. This works great for potlucks etc.


6 c. cooked and drained zucchini (or crook necked/summer squash)
1 can cream of chicken soup
1 c. sour cream
1 package stove top stuffing
1 c. chopped onions
1/2-1 c. dried bread crumbs (or crushed croutons)
Butter
Grated cheddar cheese

Saute onions in butter, then add to zucchini, sour cream and soup. Set aside. In the same pan used for the onions, melt 1/2 c. butter. Add stuffing, seasoning, & dried bread crumbs.

In a casserole dish, layer zucchini, bread crumbs, cheese, zucchini, bread crumbs, cheese.

Bake for 25 minutes at 350* until bubbly.

* Alternate - thinly slice zucchini and cook together with onion without the butter. Then add to other ingredients and finish as directed.

Lion House Rolls

We spent some time in Denver last week and grabbed some of these rolls to take home with us - they were oh, so heavenly!

Here's the recipe from my Lion House Rolls Cookbook

2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
4-4 1/2 cups all-purpose flour or bread flour
Directions
1-In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2-Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3-Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4-Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5-Add about ½ cup flour and mix again, by hand or mixer.
6-Dough should be soft, not overly sticky, and not stiff.
7-(It is not necessary to use the entire amount of flour.)
8-Scrape dough off sides of bowl and pour about 1 T.vegetable oil all around the sides of the bowl so it is covered with oil.
9-Cover with plastic wrap and allow to rise in warm place until double in size.
10-(My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.).
11-After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
12-Roll out and cut rolls in desired shape and size.
13-Place on greased (or parchment lined) baking pans.
14-Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
15-Bake at 375 for 15 to 20 minutes or until browned.
16-Brush with melted butter while hot.

My Clam Chowder

I have a picky eater, but this is one of her favorite meals. To cut out some of the fat you can cut out the cream or half and half and just use more milk - you may have to adjust the roux a little though. We love this in bread bowls which our local grocery store bakery is happy to make for me.

1 C onion finely chopped
1 C finely diced celery
2 C finely diced potatoes
2 cans (6 ½ oz) undrained clams
¾ C butter
¾ C flour
1 quart half and half or cream (or just use extra milk)
1-2 quarts milk
1 ½ tsp salt
¼ tsp pepper
Red wine or balsamic vinegar
Pinch or two of sugar

Drain clams onto vegetables, and add enough water until vegetables are barely covered. Cook until tender (15 minutes). In a large pan, stir flour and butter until bubbly. Remove from heat and add cream, mixing until smooth. Add enough milk until the desired amount is almost attained. (I just add enough milk for the servings needed – if it’s only for a few, I half the amount of half and half, and do the rest with milk, but if it’s for a lot of people, I add more milk, and more half and half –– just adjust it for how many servings you are making). Return to heat to cook. Stir (constantly) until thick and smooth. (This burns easily so make sure you constantly stir it). When it reaches your desired consistency, add vegetables and juices as well as salt and pepper, seasoning to taste. I also usually add a pinch or two of sugar, as well as 1-2 tsp of either red wine vinegar or balsamic vinegar which really helps the flavor – all to your taste. You may also add a couple of drops of liquid smoke if desired.

Chile Verde - easiest ever

This was one of the first pork recipes I ever learned. Thanks to my sister in law for sharing it with me several years ago. Bad picture acknowledged, but note that this is a super easy recipe, with fantastic results, which feeds MANY.

1 pork roast - size doesn't matter
1-2 cans green chile enchilada sauce (size of cans depends on size of roast)
1-4 cans green chiles/jalapeños (according to your taste)
1-2 chopped garlic cloves
1 chopped onion
salt and pepper to taste

Place roast in a crock pot. Pour enchilada sauce, green chiles/jalapeños, garlic, and onion over roast.

Cook on med for 6-8 hours. Stir meat - it should separate into strands (I sometimes use a potato masher.)
Serve on corn tortillas with Monterrey jack cheese and sour cream.

Microwave Flan

I found a book at a garage sale titled, "Simple Southwestern Cooking" by Judy Walker which I've really enjoyed. While my family loves flan, I have a hard time finding the time to make it, except for special occasions. We love the following recipe from Judy Walker's book because it takes out several consuming steps from the traditional method and still turns out oh so yummy.

3/4 c. dark brown sugar
2 12-ounce cans evaporated milk
4 eggs, beaten
1/2 c. sugar
1/2 t. salt
1 T. vanilla
Plain whipped cream (optional)

Sprinkle brown sugar evenly over the bottom of a ceramic or glass bowl, or an 8x8 pyrex pan.) Set aside. Pour evaporated milk into a microwaveable dish. Microwave on full power for 5 minutes, or until milk is very hot but not boiling.

In a mixing bowl, thoroughly blend the eggs, sugar, salt, and vanilla. Add heated milk in three increments, stirring after each addition (careful not to cook the eggs.)

Pour mixture over brown sugar in the set aside bowl/pan. Place into a 3 quart casserole dish containing 1/2 inch of hot water. Microwave all at half power for 20 minutes (I find this takes me 30-40 minutes) turning the mold a quarter every 2 minutes if not using a carousel. After the cooking time, a knife inserted near the outside edge should come out clean.

Remove from the water bath and chill at least 45 minutes in the refrigerator. Loosen flan from edge and invert onto a serving dish. Fill center of flan with whipped cream, if desired.
Makes 8-12 servings.

Creamy Frozen Fruit Cups

My mother in law made these for Thanksgiving several years ago and I fell in love with them. They pick up a tropical taste without the coconut and work as an appetizer, or a dessert. This recipe originally came from a Taste of Home magazine.


* 1 package (8 ounces) cream cheese, softened
* 1/2 cup sugar
* 1 jar (10 ounces) maraschino cherries, drained
* 1 can (11 ounces) mandarin oranges, drained
* 1 can (8 ounces) crushed pineapple, drained
* 1/2 cup chopped pecans
* 1 carton (8 ounces) frozen whipped topping, thawed
* Fresh mint, optional

Directions:
In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 oranges for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture.Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired. Yield: 1-1/2 dozen.