Basic Pie Crust(Demo)Kristin Murray
We have Kristin’s recipe for her amazing pies on her blog, that includes step by step pictures of the crust, so you know exactly what it looks like in your progression. You can click on the link below. You don’t want to miss this one for the holidays.
http://kristinannbeck.blogspot.com/2009/04/pie-crust.html
http://kristinannbeck.blogspot.com/2009/04/pie-crust.html
Microwave Carmel Cornfrom Nancy Holladay via Roberta McBride and Laurene Beck
1 cup brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter or margarine
1/2 teas baking soda
8-10 quarts popped popcorn (in a brown paper grocery bag)
Microwave setting: High
Mix the sugar, corn syrup and butter or margarine in large (1 qt) microwavable container and cook in microwave for 2 minutes.
Stir and microwave for 2 minutes.
Stir and microwave for 2 more minutes (total of 6 minutes so far).
Quickly add baking soda and stir well. The mixture will double in bulk.
Quickly pour over the popcorn which is in a large, paper grocery bag, turn down the top and shake vigorously.
Place bag in microwave and cook for 1 1/2 minutes. Shake vigorously.
Microwave for 1 minute, shake vigorously and pour out onto a well-buttered counter or table (or on wax paper) and separate with a wooden spoon. Cool.
Grandma Holladay’s Cranberry Jello SaladNancy Holladay
1 large pkg. Cherry gelatin (Jello)
1/2 (up to 1) cup sugar, as needed
3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water
Mix into the dissolved jello:
1 pkg (about 12-16oz) cranberries, ground or finely chopped
6-8 apples, ground or finely chopped
1 orange or 1 can mandarin oranges, chopped
Set and serve.
1/2 (up to 1) cup sugar, as needed
3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water
Mix into the dissolved jello:
1 pkg (about 12-16oz) cranberries, ground or finely chopped
6-8 apples, ground or finely chopped
1 orange or 1 can mandarin oranges, chopped
Set and serve.
Crème Brulle French Toast1/2 cup unsalted butter
1/2 cup packed brown sugar (recipe called for 1 cup, we found it too sweet)1 tablespoon corn syrup (recipe called for 2 Tbsp, we found it too sweet)
Bread, sliced, to cover butter mixture (we use thick slices of soft French bread)
5 large eggs
1 1/2 cups half-and-half (I combine heavy whipping cream and milk)
1 teaspoon vanilla
1/4 teaspoon salt
In a saucepan (or glass measuring cup in the microwave), melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes. Turn pieces upside-down to serve with caramel on top.
Susie Powers, from the Eastlake Ward, Denver North Stake in Thornton, Colo., sent her recipe for Creme Brulee French Toast to Deanna Buxton for inclusion in the "Worldwide Ward Cookbook," published by Covenant Communications in 2008.
"My sister got the recipe for this yummy breakfast dish at a bridal shower, and it has since become a tradition in our home for special occasions," Powers writes. "It is a dish that our children look forward to on Christmas morning, Thanksgiving morning, Easter and general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."
Susie Powers, from the Eastlake Ward, Denver North Stake in Thornton, Colo., sent her recipe for Creme Brulee French Toast to Deanna Buxton for inclusion in the "Worldwide Ward Cookbook," published by Covenant Communications in 2008.
"My sister got the recipe for this yummy breakfast dish at a bridal shower, and it has since become a tradition in our home for special occasions," Powers writes. "It is a dish that our children look forward to on Christmas morning, Thanksgiving morning, Easter and general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."
Pecan BrittleBarbara Pimental
1 cup sugar
1/4 cup water Combine and boil with lid on for 2 or
1/2 lb. butter 3 minutes
Add 1 cup chopped nuts (almonds, walnluts, or pecans). Cook and stir until brittle. Test, by dropping a few drops of it in cold water. Cook until when you take the dropped our, it forms a ball that cllicks when you hit it agains the side of the dish. Use a good heavy pan and stir constantly until done.
Pour out on a cookie sheet pan. When cool break into pieces.
1/4 cup water Combine and boil with lid on for 2 or
1/2 lb. butter 3 minutes
Add 1 cup chopped nuts (almonds, walnluts, or pecans). Cook and stir until brittle. Test, by dropping a few drops of it in cold water. Cook until when you take the dropped our, it forms a ball that cllicks when you hit it agains the side of the dish. Use a good heavy pan and stir constantly until done.
Pour out on a cookie sheet pan. When cool break into pieces.
Monkey BreadJessica Skubal
1 package dry butterscotch pudding mix(not instant)
3/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
1/2 cup butter, melted
1 package of frozen roll dough(24 pieces)
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of dough into the butter, then roll in the pudding mix; cover and shake.
Remove dough pieces and place in a greased fluted tube or bundt pan and put the rest of the mix with it.
Continue until all of the dough is in the pan. Leave out on your counter with a towel over to rise. And when you wake up the next morning put it right in the oven. Bake in a preheated 350°F oven for 30-35 minutes.
Dump right onto a plate and serve…will be hot.
3/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
1/2 cup butter, melted
1 package of frozen roll dough(24 pieces)
In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of dough into the butter, then roll in the pudding mix; cover and shake.
Remove dough pieces and place in a greased fluted tube or bundt pan and put the rest of the mix with it.
Continue until all of the dough is in the pan. Leave out on your counter with a towel over to rise. And when you wake up the next morning put it right in the oven. Bake in a preheated 350°F oven for 30-35 minutes.
Dump right onto a plate and serve…will be hot.
Magical Mint CookiesTeri Topham
1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
about 48 Hershey's chocolate mint kisses, unwrapped
powdered sugar
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
about 48 Hershey's chocolate mint kisses, unwrapped
powdered sugar
1. Heat oven to 350 degrees. Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold a scant tablespoon of dough around each chocolate mint kiss, covering completely. Shape into balls. Place on an ungreased cookie sheet.
2. Bake 8 to 10 minutes or until set. Cool about 1 minute. Remove from cookie sheet to a wire rack. Cool completely. Roll in powdered sugar. About 4 do
