28 Monday Sep 2009
Posted in Soup
1 can kidney beans
1 can black beans
1 can diced chillies
1 can Mexican tomatoes
1 medium onion chopped
2 carrots sliced
1 small can corn
1 clove garlic minced
1 teaspoon chili powder
3 – 4 cups water
2 tablespoons beef bouillon
Put all the ingredients in a slow cooker and cook on low or high depending on how soon you want it. You can also make it in a pot on the stove.
28 Monday Sep 2009
Many years ago a new member of our ward held an annual Christmas boutique. The first year I learned about it was held on a street of model homes. Crafters brought their items and set them up in the homes to sell. The most remarkable part was the cinnamon rolls being baked on site. The houses smelled wonderful and the rolls were delicious and the recipe was top secret. One night a friend who helped make them at the boutique gave me the recipe. I have always assumed that it was the original recipe because they are so good. Not too long ago another friend shared her version of the secret cinnamon roll recipe also from a reliable source. Funny thing–it’s not at all like my recipe and hers doesn’t contain the potato flakes. I believe it’s the potato flakes that make all the difference in these rolls. I have lived in places without potato flakes or powdered milk and I have been able to figure out how to use mashed potatoes or regular milk. They are always delicious.
Combine
2 teaspoons salt
½ cup dried potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below
Add
1 stick margarine
3 cups hot water
Mix until the margarine is melted.
Add
4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.
Add
2 eggs
Beat in
Add
2 tablespoons instant yeast
Beat until well blended
Add
3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)
Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.
Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)
Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.
Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.
Cool for a few minutes and then ice.
Icing
1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla
28 Monday Sep 2009
The first time I met Julie Payette was at her home in Ras Tanura, Saudi Arabia. We had been invited to attend a gathering they were having. I remember that she and her husband Steve were particularly good listeners. Later, their family moved to Kingwood. She taught me how to make these rolls at a Relief Society activity. Sometimes, I’ll try a new recipe and always return to these and wonder why I went searching for another recipe when these are always so good. I made them almost every Sunday for years.
1 ¼ milk (heated)
¼ cup butter
2 tablespoons sugar
2 tablespoons rapid rise yeast
½ cup warm water
1 egg
5 ¾ cups flour
1 teaspoon salt
Heat milk and butter in microwave until margarine is almost melted. In a mixer combine milk and margarine, sugar, 2 cups of the flour, water and yeast. Mix until well blended and gradually add the remaining flour and the salt. The dough should not stick to your finger when lightly tapped. The secret to light rolls is not to add too much flour. Allow rolls to rise until double. Punch down dough and shape into rolls. Place on buttered pan and let rise. Bake at 350 degrees for 12-15 minutes.
28 Monday Sep 2009
Posted in Breakfast
2 ¼ cups flour
2 cups milk
6 tablespoons margarine
3 tablespoons sugar
2 tablespoons baking powder
2 eggs
Here are James’s comments about preparation:
Well, since you went ahead and posted my ONE famous recipe, I will leave a comment about the important preparation steps.
I always melt the margarine in the microwave, add it to the mixer and then add the baking powder. It causes it to bubble up (not sure if it makes a difference, but I always do it that way). Then I add the sugar, eggs, milk and flour in that order.
Cook on a 350 degree griddle
28 Monday Sep 2009
1 ½ cups fork stirred flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 large egg
½ cup milk
¼ cup butter melted
1 cup blueberries
In a medium bowl stir together flour, baking powder, salt and sugar. In a small bowl beat egg and milk. Add to the flour with the melted butter stirring only until moistened. Don’t worry about the lumps. Fold in the blueberries. Put in twelve lined or buttered muffin cups fill ¾ full. Bake at 375 degrees for 20-25 minutes
28 Monday Sep 2009
Posted in Breads
¾ cup granulated sugar
¼ cup softened margarine
2 eggs
1 cup mashed banana
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 chop chopped pecans or walnuts
Mix sugar, margarine, and eggs; beat until light. Add mashed banana. Add flour, baking powder, salt and soda and beat until smooth. Fold in nuts. Pour into a greased 9x5x3 inch loaf pan. Bake a 350f for 60-70 minutes or until loaf tests done. Cool on rack.
28 Monday Sep 2009
Posted in Desserts
Blend:
4 eggs
1 cup oil
2 cups sugar
1 teaspoon vanilla
Add and beat well:
2 cups pumpkin
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
Bake in a 9”X13” pan for 20 minutes at 350 degrees.
Cream Cheese Frosting
3 oz. cream cheese
¼ cup butter
2 tablespoons milk
1 teaspoon milk
Cream well and add 2 cups powdered sugar
28 Monday Sep 2009
1 ½ cup sugar
1 cup butter or margarine softened
1 ½ teaspoons baking powder
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 can cherry pie filling
Combine the first six ingredients in a large mixing bowl. Beat until well blended, scraping the bowl occasionally. Stir in the flour. Spread ½ batter
in a greased 15 ½ X10 ½ X1 inch jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoons onto the pie filling. Bake at 350 degrees for 45 minutes. Drizzle with glaze while warm. Cut into bars.
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
28 Monday Sep 2009
Posted in Snacks
1 large box Rice Chex
1 large box Golden Grahams
2 cups whole almonds
2 cups coconut
2 cups light Karo syrup
1 ½ cups margarine
2 cups white sugar
Combine sugar, Karo syrup, and margarine in a sauce-pan. Bring to a boil and boil for 2 minutes. Pour over other ingredients and stir until completely covered. Cool on cookie sheets until semi-dry and store in an airtight container.
28 Monday Sep 2009
Posted in Snacks
9 cups corn chex
1 cup chocolate chips
½ cup creamy peanut butter
½ stick (2 ounces) butter
1 tablespoon vanilla
1 ½ cups powdered sugar
Melt chocolate chips, peanut butter, and butter in microwave for 1 ½ minutes. Stir in 1 tablespoon vanilla and pour over chex, stir gently until coated. Shake in large plastic bag with powdered sugar. Spread on cookie sheet lined with parchment paper