Strawberry Pie

1 prepared graham cracker crust (recipe)
Wash and pat dry three pints of strawberries
Slice them on a paper towel (to absorb juices)
Place a thin layer of strawberries into the prepared crust

In a mixer, beat 1 (8 oz.) cube of cream cheese
Gradually add 1/4 c. sugar.
Then blend in 1/2 c. sour cream and 1 t. vanilla
Finally fold in 1 c. cool whip

Spoon this mixture into the pie pan on top of the strawberries, then cover with remaining strawberries.

Refrigerate for 4 hours prior to serving

Banana Bread - Award winning

This recipe recently won the Class Reserve Champion award at our county fair.

 

I received this recipe from a missionary who was working in our area's mom several years ago. I love the easiness and the quickness of this recipe.

Beat together:
1/4 c. oil (or applesauce substitute)
1/2 c. sugar

Add and beat:
1 egg
1 t. vanilla

Beat in:
4 medium bananas (not too dark/medium ripe)

Then slowly mix in:
1 1/2 c. white flour
1/2 c. wheat flour
1 t. soda
1/2 t. salt
(If wheat flour is not on hand 2 c. white flour)
Nuts (optional)

Spray two bread pans, and bake at 350* for 30-40 minutes.

Pretzel Salad-Dessert

 

This recipe comes from my sister-in-law.
It is a great make ahead treat, and truly, I can't figure out if it is a salad (per the title) or a dessert!

2 C. crushed pretzels
3 t. sugar
3/4 c. margarine

Mix ingredients in a bowl and smooth out in a 9X13 baking dish. Bake at 400* for 10-12 minutes. Cool for 1 hour.

Part 2
1/2 c. sugar
1 (8 oz) cream cheese
1 (8 oz) cool whip

Beat together and spread over cooled pretzels.

Part 3
Mix 1 c. boiling water with a 6 oz package of strawberry or raspberry Jell-O. Add 10 oz frozen strawberries/raspberries. Mix until mixture thickens (approx. 2 minutes). Spread over cream cheese mixture and refrigerate at least 1 hour prior to serving.

Poppyseed Chicken

While the following recipe is definitely not the healthiest, this is one of my kid's favorite requested dishes. I found it in another SAA compilation cookbook. This is a great pot-luck dish.

4 boneless, skinless chicken breasts (cooked and chopped)
2 c. sour cream
2 cans cream of chicken soup
1 stick butter
50 Ritz crackers (crushed)
1 1/2 T. poppy seeds
2-3 c. cooked rice

Brown or boil chicken and cut into bite sized pieces. Mix all ingredients (except for crackers, butter and poppy seeds) in a large bowl. In a separate bowl, microwave butter until melted. Add crushed crackers and poppy seeds to the butter, tossing to coat. Spread a light layer of crackers in the bottom of a 9X13 baking dish. Add chicken and rice mixture, and top with the remaining cracker mixture.
Bake at 350* for 30-45 minutes.

Frosted Pecans

Frosted Pecans

These are simple, addictive (you've been warned), add a sweet crunch to any salad, and they make great gifts (and people may beg for them - I did, and that's how I got this recipe from some ladies from my church in Colorado). 

Here's a link to the Northwestern Salad that these go so well on

Frosted Pecans

2 egg white

2 c. sugar

2 tsp. cold water

2 tsp. salt

1 Tablespoon cinnamon

2 lb. pecans

Beat water and egg white until fluffy.

Mix pecans in and toss to coat.

In a separate bowl combine sugar, cinnamon and salt. Add to pecan mixture. Toss until pecans are coated. Spread on baking sheet and bake at 225* for 1 hour moving occasionally.

Cool prior to using in salad.

These may be stored in the freezer as well for future use.

Northwestern Salad with Frosted Pecans

One of my friends used to make this salad - I think it is my all time favorite. I love the simplicity, the twists of flavor, and especially the frosted pecans.

Spinach - cleaned and washed, torn into bite sized pieces
1-2 c. frosted pecans
1-2 granny smith apples chopped
1/2 c. chopped red onion
Feta cheese
Girrard's Champagne or Raspberry Vinaigrette dressing

Toss all ingredients lightly and immediately serve.

Strawberries and Cream Cake / Strawberry Shortcake

My husband's favorite dessert is Strawberry Shortcake. While we prefer to use angel food cake, most of the time this is a last minute, thrown together dessert and I don't have time to run to the store.

Here's the simple version we use instead

1 white or yellow cake mix - prepare as directed and bake in either a tube pan, 9" rounds, or a 9x13.


Berries:
30 minutes to an hour before serving, rinse, hull and slice strawberries. Place in a bowl along with 1/2 - 1 c. sugar. Toss to coat and let macerate.

Whipping Cream:
Pour 2 cups whipping cream into mixing bowl, and with electric mixer beat to stiff peaks, while gradually adding 1/4 - 1/2 c. sugar. Add 1/2 t. vanilla.

To assemble:
Cover cake with whipping cream and spoon strawberries and syrup over top.

Amazing Chocolate Chip Cookies

This was our family's favorite Chocolate Chip Cookie growing up. While I can't validate the veracity, we were always told that this was a "Mrs. Field's" recipe.

Ironically, several months ago, we traveled for a couple of days to attend my nephew's baptism. My sister-in-law's friends had helped bring in some treats for refreshments, and I couldn't keep my hands off of these cookies.

When I got the recipe I was astonished to find out that the recipe was exactly the same as my family's favorite recipe, but cut-in half. Following is the large batch recipe (112 cookies) but it can easily be cut in half.

Cream together
2 c. butter
2 c. sugar
2 c. brown sugar

Add:
4 eggs
2 t. vanilla

Mix together:
4 c. flour
5 c. oatmeal (Put small amount in blender at a time until it turns to powder - after measuring.)
1 t. salt
1 t. baking powder
2 t. baking soda

Mix together all ingredients.

Add:
24 oz. milk chocolate chips (1 c. butter-scotch chips may also be used)
3 c. chopped nuts
8 oz Hershey bar (or Skor) grated or crushed

Bake on un-greased cookie sheet. Roll into golf ball-size cookies 2 inches apart. Bake at 375* for 6-10 minutes.

Michelle Obama's Apple Cobbler

 

I found this recipe on the internet and my family and guests really enjoyed it. While not a huge fan of prepared pie crust, you easily make this with homemade pie crust as well.

Filling:

* 8 Granny Smith apples, peeled and sliced [or a bag of frozen peeled apples]
* 1-1/2 to 2 cups of brown sugar
* 1-1/2 teaspoons cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1/4 cup white flour

Mix these ingredients together in a bowl and let it sit in the refrigerator overnight so the spice goes all the way through the apples.
Crust:

* 3 sheets refrigerated pie crust
* 1 stick of butter

Preheat oven at 325 degrees. Butter and flour the bottom of a large baking dish. Roll out three pie crusts real thin -- as thin as possible. Layer the bottom of the pan with 1-1/2 of the pie crusts and prick a few holes in it. Pour the apples with the liquid into the pie pan. Dot 3/4 of a stick of butter around the apples. Use the final 1-1/2 pie crusts to cover the apple mixture entirely (let the pie crust overlap the pan).

Pinch the edges of the dough around the sides of the pan so the mixture is completely covered.

Melt final 1/4 stick of butter and brush all over top of crust.

Reduce the oven temperature to 300 degrees. Bake at 300 for up to 3 hours -- that's what makes the crust flaky, like Barack likes it. Put the cobbler in the oven and go for a walk, go to the store, or do whatever you have to do around the house. Start looking at the cobbler after two and a half hours so it doesn't burn.

Serve anytime
This recipe makes one cobbler, which is like a double pie.

Thin Mint Cookies

Yes - these are just like the girl scout cookies. While the recipe book I found these in (an SAA compilation) called them Slim Mints, they are so similar to the girl scout ones that it is scary. At first, I wasn't sure, but later, once they set up, they got a little more crunchy - I was amazed. Also, some of them are still not completely set in the picture.

Here it is:
1 Devil's Food or chocolate cake mix
3 T. butter
1/2 c. flour
1 egg
1/4 c. water
1/4 t. peppermint extract

Combine the dough ingredients. Mix by hand until a crumbly dough forms. Roll the dough into 4 logs about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours. Remove wrapping and slice logs into 1/4 inch cookie rounds. Bake on greased sheet at 350 for 10 minutes. Remove from baking sheet immediately after removing from oven.

Glaze:
1/4 t. peppermint extract
6 T. butter
4 c. semi-sweet chocolate chips

Place the ingredients in a double boiler over medium heat (or in microwave) and melt, stirring frequently, adding a bit of water if it thickens too much. Dip the cookies in chocolate and place on cooling rack to dry.

NOTE: I FOUND THAT THESE TURN OUT MUCH BETTER IF YOU LET THEM COOL ON THE RACK FOR A WHILE UNTIL THEY ARE VERY COOL, CRISP, AND HARD. If you dip them in the chocolate sauce too early they will remain soft and are a disappointment.

How to quickly peel, cut, and cube a watermelon

 

Many years ago my husband and I were working on an activities committee for our church and we were in charge of the annual fourth of July breakfast. Also on the committee were a couple of retired women who had been school cooks. One of them taught us this handy way to cut melons. It is so quick and efficient and makes it a snap.
First, cut the watermelon in half (not lengthwise).
Place the heart of the watermelon down on the cutting board and slice off the very top slice.
Then, starting from the first cut, proceed to cut down, cutting off strips as you go.

 

After you have removed the rind, slice the watermelon (horizontally) into several rounds.

 

Then, slice several times vertically until your cubes are the appropriate size.

 

Place the serving bowl upside down on the cutting board, and rapidly invert.

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.