Recipes!

12/2015 Recipes

Pumpkin Waffles/Pancakes
1 cup all-purpose flour                              2 tsp baking powder
3/4 tsp ground cinnamon                          1/8 tsp salt
1/8 tsp ground cloves                                1 cup low-fat milk
1/2 cup pumpkin puree                             1/4 cup brown sugar
1 Tbsp vegetable oil                                  1 large egg
Directions:
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and the next four ingredients (flour, baking powder, cinnamon, salt, cloves) in a large bowl. Make a well in the center of the mixture
Combine milk, pumpkin, sugar brown sugar, oil, egg in a bowl
Add liquid ingredients to flour mixture. Stir just until moist.
Coat waffle pan or griddle with cooking spray . . . preheat
Spoon about 1/4 cup of batter per waffle/pancake onto cooking surface
Repeat procedure with remaining batter
Yield: 8 waffles, 10 pancakes

Yummy Buttermilk Syrup
Melt the following ingredients to liquid form:
1 cube butter
3/4 c Sugar
1/2 c buttermilk
Remove from heat and add:
1 tsp vanilla
1 tsp baking soda
stir quickly as the syrup foams up
Serve over your favorite pancake, waffle, or French toast.




Past years:
Food Nanny's Pepper Jack Potato Soup
About 10 cups
3 strips bacon (I put on side since I also cook for a vegetarian)
1 T olive oil                                           1/4 c butter
1/4 yellow onion,m diced                       1/4 c flour
1 garlic clove, crushed                           1 (12 oz) can evaporated fat-free milk
1/2 green bell pepper diced                    8 oz pepper Jack cheese, shredded - my family preferred                            1/2 red bell pepper, diced                              Monterey Jack - with pepper Jack on the side
1 carrot peeled and cubed
1/1/2 c chicken broth - I use vegetable base     1/2 tsp group white pepper
2 cups cubed russet potatoes (about 8 oz)        1/2 tsp salt                 1/2 tsp thyme

Fry bacon, crumble, set aside
Heat oil in soup pot over medium-high heat. Add onions, garlic, carrots,  and peppers; cook and stir until onions are soft. Add broth and bring to boil. Decrease the heat and simmer about 20 minutes until carrots are cooked.
Meanwhile, boil potatoes.  (I also have used baked potatoes - which I really like) until they are just tender, 10 minutes. Drain and add to soup with the bacon. Wipe out pan and use for next step.
Melt butter over low heat. Add flour and turn heat up slightly and whisk until mixture is bubbly. Add milk, stir constantly until mixture thickens. Add to soup.
Stir in cheese and cook until cheese melts. Do not boil. Add salt, pepper, thyme.

Cream Cheese Pumpkin Bar Recipe from Carrie

Mix together:


4 eggs
1 Cup Oil
2 Cups Sugarpepper, salt, theyme.
1 (16 oz.) can Libby's pumpkin (Not Pie Filling)

Then add and mix:
2 Cups Flour
2 tsp. Cinnamon
1/2 tsp. Ginger
Pinch Ground Cloves
1/2 tsp. Salt
2 tsp. Baking Powder

Spread onto greased jelly roll pan. Bake at 350 for 25-30 min.

Frosting:
4 oz. Cream Cheese, softened
1/2 Cup Butter
2 Cups Powdered Sugar
1 tsp. Vanilla

Mix until Creamy and spread on bars while still warm. Enjoy!




Brunch Eggs     45 min 350 degrees


16 oz hash browns                      1 tsp salt (or less)
5 eggs, beaten                            1 tsp dry mustard
1 cup milk                                   1 1/2 cup shredded cheese
1 cup diced ham                          pepper
1 cup chopped onion                   paprika
Blend, bake and enjoy.


Easiest Mini-cake recipe ever! 

A Duncan Hines cake mix! the batter was poured into mini bundt pans. 

The frosting was a simple ganache.

Ganache:

1 cup heavy cream

1 cup semi sweet chocolate chips

Heat up up the cream until almost boiling. Pour over chocolate and whisk together until the chocolate is melted. I did mine in the food processor. Let it cool a bit until thick enough to pour, but not thin enough to run all the way off the cake.

It is so easy! You can also let it set up in the fridge until thick enough to make into truffles

Enjoy!

Rhonda

War Cake
Note: This recipe is from my great grandmother during World War I. It is made without eggs, milk or butter - due to rationing I imagine. I made this in honor of our selection this month (Guernsey Literary and Potato Peel Pie Society); Although IT takes place during World War II.

In honor of all women who make do during times of toughness.

Canadian War Cake

2 cups raisins 3 cups water
2 cups sugar 1 TB soda
3/4 c oil 3 - 4 cups flour
1 tsp each salt, nutmet, cinamon, cloves
1 cup nuts (optional)
Boil 2 cups of raisins in 2 cups of water. Pour into large mixing bowl and add 3rd cup of water, oil, sugar, soda, and stir well. Add salt, spices and flour. Stir well. Add nuts. Pour into greased and floured 9 X 13 pan (or larger). back about 1 hour (45 - 60 minutes) in 375 degree over.

Spinach, and Pasta Salad
Originally from the Deseret News food section.)
2/3 c bottled teriyaki sauce 2 cans sliced water chestnuts, drained
2/3 c white wine vinegar 3 (11 oz.) cans mandarin oranged, drained
6 T sugar 1/2 c chopped parsley
1/2 tsp salt 1 bunch green onions, chopped
1/2 tsp pepper 1/2 c sesame seeds, tossed
1 (16 oz.) pkg. bow-tie pasta cooked 1 (6oz) can honey roasted peanuts
al-dente
1 1/2 (10 oz) bags fresh spinach 2 cups cooked chicken, diced
1 6 oz. bag craisins
Mix Teriyaki sauce, vinegar, sugar, salt, and pepper. Stir in the pasta and marinate for 2 hours. Mix the rest of the ingredients and toss with pasta. Serves 12 - 15.



So this is not from our group, but close enough.
Cake recipe from Relief Society Birthday Dinner.

Bake a yellow or white cake mix. With a fork, poke the warm cake at 1/2 inch intervals. Five minutes before cake is done dissolve 1 pkg. raspberry or strawberry jello (large box) with 1 cup boiling water, stir in 1 cup cold water. Pour jello mixture over the top of the cake and chill for 3 to 4 hours. Top with whipped cream and fresh raspberries or strawberries.

And another: Cranberry-Apricot Pork

1 boneless whole pork loin roast (3-4 pounds)

In a blender, combine the following:
1 can whole-berry cranberry sauce
1 can apricot halves, drained
1 Tbl. onion flakes
1 Tbl. sugar
1/2 tsp. ground mustard

Place pork in a slow cooker, pour sauce over pork. Cook on low for 5-6 hours.