Almond Crescents

set oven 325

 

1 cup butter (no substitute)

1/3 cup sugar

2 tsp. water

2 tsp. almond flavoring (I like PURE, not imitation)

2 cups f lour

1 cup ground almonds

 

Beat butter and sugar till light. Add other ingredients. Chill for awhile until you can form a small crescent shape.

Bake crescents for about 20 minutes. While they are still hot roll them in powdered sugar if desired. Then dip one end in melted chocolate chips with a little butter added. 

from Cindy Guild

Eggnog Truffles

1 lb. white baking chocolate 4 oz. cream cheese, softened 1/4 c. powdered sugar 1/4 tsp. ground nutmeg 1/4 tsp. imitation rum extract ground nutmeg for sprinkling   MELT 8 oz. chocolate . Beat cream cheese, powdered sugar, nutmeg, and rum extract in a large bcowl until well blended and smooth. Add melted chocolate and beat until well mixed. oRefrigerate at least 4 hours. SHAPE into 24 (3/4 inch) balls. Place on wax paper lined tray. Refrigerate until ready to dip. COAT only 12 truffles at a time. Melt 4 oz chocolate in a microwave bowl. Using a fork, dip 1 truffle at a time Tap back of fork against edge of bowl to allow excess chocolate to drip off. Sprinkle with nutmeg.   REFRIGERATE 1 hour or until chocolate is set.

from Cindy Guild

Oyster Stew

This recipe is an Oliver family tradition.  (My family eats pop tarts for breakfast on Christmas morning, this took some getting used to.)  My husband's great grandfather served a mission in Ireland and this is the Christmas morning tradition that is the result.  There are two really important things to remember: Don't skimp on the cream, and don't look too closely at the oysters, they aren't pretty.  I took this recipe from the Fannie Farmer Cookbook (1990).

2 cups milk
2 cups light cream
2 cups shucked or canned oysters and their juice
Salt
3 tablespoons butter

Heat the milk and cream in a pot; do not boil.  Add  the oysters and any oyster juice and simmer for 5 minutes.  Season to taste with salt.  Add the butter, heat until it melts, and serve very hot.

We like it with plenty of oyster crackers.  (And pop tarts on the side.)

Merry Christmas!!
from Bernice Oliver

Pumpkin Muffins

I made these for breakfast this morning and they were yummy!

http://www.verybestbaking.com/recipes/144769/LIBBYS-Pumpkin-Muffins/detail.aspx

I cut the sugar down to 1 cup and was glad I did.  They were plenty sweet.  I also used 2 cups whole wheat flour and 1 cup white.  I could have used all whole wheat, they were very light and fluffy.

I would also like them with some shredded carrots, raisins, and chopped pecans, but then my family would accuse me of ruining them, but hey, then there would be more for me!
Bernice

Raw Apple Cake

2 cups sugar
1/2 cup shortening
2 eggs
2 cups flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup milk
3 apples, peeled, pared, and cut fine
1/2 teaspoon vanilla

Cream together sugar, shortening and eggs.  Sift together flour, nutmeg, cinnamon, salt and soda.  Add flour mixture to creamed mixture alternating with milk.  Add apples.  Bake at 350 degrees for 45 minutes in greased 9x13 pan.

This recipe is from "Deseret Recipes" published by The Church of Jesus Christ of Latter-day Saints.  It's great for using up wrinkly apples.

Tabbouleh

This recipe is my version of a family recipe. Mark's aunt gave us the recipe and I'm assuming it has been passed down to her. Mark's great-grandpa was Rashid Shaheen Nahhas from Lebanon. And interestingly, when he came to the states (or perhaps before) he married Ragnhild Storhoi from Norway. Anyway, just some fun family facts :) Tabbouleh is a great recipe to have for the summer because there is no cooking required. It's so good; Mark and I could eat it for breakfast, lunch, and dinner. Enjoy!

Tabbouleh


1 1/2 cup bulgar wheat (I believe you may use cracked wheat too)
1 medium onion, diced
1/2 bunch green onions, diced (both green and white parts)*
1 1/2 cup Italian/flat leaf parsley, finely chopped
3/4 cup lemon juice
1/2 cup olive oil
1 2-oz package pine nuts
1/2 cup feta cheese
2+ tomatoes, chopped
1 teaspoon salt
freshly ground pepper

1. put bulgar wheat in a bowl and cover with water. Let soak for 1 hour
2. Drain bulgar, use cheesecloth to squeeze out excess liquid
3. Add all non-liquid ingredients to a big bowl and toss together
4. Add liquid; adjust amounts to achieve correct moistness. (It should be a little juicy, but not soupy)

*My mom never used the green part of green onions growing up so I thought I should clarify in case there are other people out there like that :)
Serve with flat bread.

Holly Broadbent

Crisp Coconut and Chocolate Pie

Martha Stewart's crisp coconut and chocolate pie

CLIP THIS

By 

Martha Stewart

2 comments

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Despite its chic appearance, this dessert is really an uncomplicated icebox pie at heart. And it's gluten-free, to boot. The pie requires only four ingredients - butter, chocolate, cream, and shredded coconut. The press-in crust comes together in seconds in a food processor. After it's baked, the shell is filled with velvety ganache, which sets to a lovely, smooth sheen.

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

Makes one 9-inch pie.

http://www.styleathome.com/food-and-entertaining/recipes/recipe-martha-stewart-s-crisp-coconut-and-chocolate-pie/a/34855?utm_source=newsletter&utm_medium=email&utm_campaign=sah_bb_110929

Alicia Peckham brought this pie to the 2012 chili cook off.  Yum.

Spicy Cheeseburger Soup

Served at the Ward Chili Cook off, March 2012

Adapted from Taste of Home

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped (I used jalapeno slices from a jar and minced them)
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt ( I ended up adding just a little more salt at the end, so you can salt to taste)
• 1/4 tsp pepper
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1 tsp chili powder (I added this for the chili cook off, it was not in the original recipe)
• 1/2 pound sliced bacon, cooked and crumbled (as a garnish) I did not add this at the cook off.

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. (There will be just enough water to cover the vegetables.) Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne pepper if desired. Top with bacon just before serving.
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• Yield: 6-8 servings (about 2 quarts).

Nutritional Facts

1 serving (1 cup) equals 795 calories, 74 g fat (44 g saturated fat), 207 mg cholesterol, 1,552 mg sodium, 15 g carbohydrate, 1 g fiber, 20 g protein

Janelle Openshaw

Apple Strudel

6 sheets phyllo pastry
1/3 cup unsalted butter
1 cup bread crumbs
1/2 cup walnuts
1/2 cup sugar
1 tsp cinnamon
juice and rind of 1/2 lemon
1 1/2 lbs apples, peeled and cored
1/2 cup raisins

Preheat oven to 375 degrees.
Melt butter in a baking tin then add bread crumbs and nuts.  Allow to crisp and brown in oven 10-15 minutes.  Remove and cool 20 minutes.
Grease large baking sheet with a little of melted butter.  In large bowl mix sugar, cinnamon, lemon juice and rind.  Mix in apples, raisins and nuts.
Lay 1 1/2 sheets of pastry on a tea towel and brush with butter.  Scatter crumb mixture.  Arrange apple mixture over 1/2 the pastry.  Leave a 1 inch border on bottom and sides.  Repeat layers.  Fold in sides and transfer to baking sheet.  Make several cuts in top of strudel.  Lay piece of silicone baking sheet on top.  Bake 35-40 minutes.

Sprinkle with powdered sugar when cool.

Served at Jan 2012 Relief Society activity.