Thanks to Louise Rounds for submitting this recipe!
At book club last night we had the following hot cider drink, it was yummy!
HOT MULLED CIDER
From the book, Witch’s Bane by Susan Wittig Albert
2 qts. Apple Cider
½ c brown sugar
1 tsp. ground allspice
1 tsp. ground cloves
2 cinnamon sticks
4 orange slices
4 lemon slices
Mix cider and combine spice ingredients. Heat to almost boiling. Remove from heat, cover and let stand 1-2 hours. Remove orange and lemon slices and cinnamon sticks. Reheat and add cinnamon stick stirrers to each mug.
Thursday, October 20, 2011
Friday, June 17, 2011
Raspberry Cake Recipe served at the Book Group
Thanks to Dale Snider for submitting this recipe!
Raspberry Cake
1 white or yellow cake mix. Mix batter according to directions on the package. Divide batter between 2 - 9x13 baking pans and bake. You could make cup cakes with 1/2 of the batter.
Combine:
1 8 oz. package cream cheese
1 can Eagle Brand milk
1/3 cup fresh lemon juice
Double if you are making 2 cakes.
Mix until smooth and spread on top of cooled cake.
Cook together 1 package of Danish Dessert, (Raspberry or Strawberry depending on what fruit you want to use), 1 1/2 cups water and 1/2 cup sugar until thick and clear, stir constantly, double for 2 cakes. Add frozen or fresh berries. Stir, cool and spread over the cream cheese topping on the cake. Refrigerate for 4 hours. Top each piece with whip cream or Cool Whip.
This is a wonderful summer dessert; people always want seconds so why not make two!
Danielle Snider Haroldsen
Raspberry Cake
1 white or yellow cake mix. Mix batter according to directions on the package. Divide batter between 2 - 9x13 baking pans and bake. You could make cup cakes with 1/2 of the batter.
Combine:
1 8 oz. package cream cheese
1 can Eagle Brand milk
1/3 cup fresh lemon juice
Double if you are making 2 cakes.
Mix until smooth and spread on top of cooled cake.
Cook together 1 package of Danish Dessert, (Raspberry or Strawberry depending on what fruit you want to use), 1 1/2 cups water and 1/2 cup sugar until thick and clear, stir constantly, double for 2 cakes. Add frozen or fresh berries. Stir, cool and spread over the cream cheese topping on the cake. Refrigerate for 4 hours. Top each piece with whip cream or Cool Whip.
This is a wonderful summer dessert; people always want seconds so why not make two!
Danielle Snider Haroldsen
Thursday, May 26, 2011
Recipes from our Cinco de Mayo Cooking Activity
We tasted some yummy Mexican food at our Cinco de Mayo activity on Tuesday! Thanks to Rhea Archuleta for showing us how to make her enchiladas and sauce! And thanks to everyone that brought something for us to taste.
Here are some of the recipes sisters submitted! If you have any other recipes you would like to add, please email them to Amy at amy.seiter@gmail.com.
Sombrero Cookies
submitted by Amy Seiter
sugar cookies
white icing
nonpareils, colored
white gumdrops
Frost the edges of the sugar cookies with white icing and roll in colored nonpareils. Coat the bottom and the lower edge of a small white gumgrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie. (See picture above)
Black Bean Salsa
submitted by Annette Harman
1 can black beans - washed and drained
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 onion
1/2 jalapeno pepper, diced
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp olive oil
cilantro
salt and pepper
Mix ingredients together, chill, and serve with tortilla chips.
Spanish Rice
submitted by Natalie Ethington
1/2 cube butter
2 cups rice
1 green pepper, chopped
4 cups tomato juice
4 tsp. salt
1 onion, chopped
4 tsp. chili powder
2 cups water
Brown rice in butter, add onion, pepper, salt, and chili powder. Add tomato juice and water. Cover and simmer one hour. Remove lid to dry out mixture for 10 minutes just before serving. Never stir the rice. Serves 15.
Mexican Fiesta Biscuit Bake
submitted by Janet Sparks
2 Tbsp. butter
1 (17.3 oz) can Pillsbury Buttermilk Grands
1 (10.8 oz) can Pillsbury Buttermilk Grands
1 (16 oz) jar (1 1/2 cup) medium thick and chunky salsa
12 oz (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper or any fresh chilis
1/2 cup sliced green onions
1 (2 1/4 oz) can sliced ripe olives, drained
1 cup salsa, if desired
Heat oven to 375 degrees. Melt butter in oven in 13x9 inch glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cup salsa. Spoon evenly into butter-coated dish. Sprinkle with cheese, bell pepper, onions and ripe olives.
Bake at 375 degrees for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with 1 cup salsa. Makes 12 to 15 servings.
Sour Cream Chicken Enchiladas
submitted by Louise Rounds
2 cans cream of chicken or mushroom soup
2 cans chunk chicken
1 pint sour cream
2 Tbsp. chopped olives
1 can green chilies, diced
1 lb. grated cheese
1 package tortillas
Stir all ingredients together except cheese and tortillas. Put 1/2 mixture in tortillas and place on a cookie sheet. Place remainder of mixture on top of tortillas. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
Here are some of the recipes sisters submitted! If you have any other recipes you would like to add, please email them to Amy at amy.seiter@gmail.com.
Sombrero Cookies
submitted by Amy Seiter
sugar cookies
white icing
nonpareils, colored
white gumdrops
Frost the edges of the sugar cookies with white icing and roll in colored nonpareils. Coat the bottom and the lower edge of a small white gumgrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie. (See picture above)
Black Bean Salsa
submitted by Annette Harman
1 can black beans - washed and drained
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 onion
1/2 jalapeno pepper, diced
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp olive oil
cilantro
salt and pepper
Mix ingredients together, chill, and serve with tortilla chips.
Spanish Rice
submitted by Natalie Ethington
1/2 cube butter
2 cups rice
1 green pepper, chopped
4 cups tomato juice
4 tsp. salt
1 onion, chopped
4 tsp. chili powder
2 cups water
Brown rice in butter, add onion, pepper, salt, and chili powder. Add tomato juice and water. Cover and simmer one hour. Remove lid to dry out mixture for 10 minutes just before serving. Never stir the rice. Serves 15.
Mexican Fiesta Biscuit Bake
submitted by Janet Sparks
2 Tbsp. butter
1 (17.3 oz) can Pillsbury Buttermilk Grands
1 (10.8 oz) can Pillsbury Buttermilk Grands
1 (16 oz) jar (1 1/2 cup) medium thick and chunky salsa
12 oz (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper or any fresh chilis
1/2 cup sliced green onions
1 (2 1/4 oz) can sliced ripe olives, drained
1 cup salsa, if desired
Heat oven to 375 degrees. Melt butter in oven in 13x9 inch glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cup salsa. Spoon evenly into butter-coated dish. Sprinkle with cheese, bell pepper, onions and ripe olives.
Bake at 375 degrees for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with 1 cup salsa. Makes 12 to 15 servings.
Sour Cream Chicken Enchiladas
submitted by Louise Rounds
2 cans cream of chicken or mushroom soup
2 cans chunk chicken
1 pint sour cream
2 Tbsp. chopped olives
1 can green chilies, diced
1 lb. grated cheese
1 package tortillas
Stir all ingredients together except cheese and tortillas. Put 1/2 mixture in tortillas and place on a cookie sheet. Place remainder of mixture on top of tortillas. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
Saturday, April 2, 2011
Strawberry Cake Recipe!
This recipe was from the Relief Society Birthday Party! Enjoy!
Strawberry Cake
Mix
1 pkg. white cake, and add:
3 tbsp. flour
1 pkg. strawberry jello
Mix well
Add:
4 eggs
1/2 cup oil
3/4 cup water
3/4 cup frozen strawberries, thrawed, drained
Beat for 4 minutes
Bake in 350 degreen oven for 30 minutes.
Makes 3 small layers or 2 large.
Small dripper pan, bake 35 minutes. (9x13 pan)
Does not raise much, test to insure it is done.
Make icing from remaining strawberries, butter, and powdered sugar.
Monday, January 17, 2011
Soup Recipes
The following recipes are from last week's cooking group. Thanks to Kami Leib for making such yummy soups and to other people that contributed soup recipes.
Beef and Barley Soup
This is an all day soup that really only works best if you have at least 8 hours to cook it. I have been known to start it the night before in either an oven safe pan or crock pot and just let it go.
Ingredients:
1 Tbsp olive oil
½ lb stew beef
1 onion, chopped
5-7 garlic cloves, chopped
3 cups beef stock
3 Tbsp hot sauce
3 Tbsp Worcestershire
1 can diced tomatoes
2 cups tomato juice
1 cup instant barley
2 bay leaves
carrots
celery
Directions:
Ina large stock pot, heat oil over medium heat. Add the stew beef and brown on all sides. Remove the beef from pot and set aside. Add a little more oil if needed, and add garlic, onions, carrots, and celery. Sauté until tender and add the meat back to the pan along with any juices that have come out of the meat. Mix the hot sauce and Worcestershire into the beef stock and add to the pot. Add the tomatoes, tomato juice and bay leaves. Stir to combine. Simmer for 6-7 hours, stirring occasionally.
In a saucepan, cook the barley according to the package, substituting beef stock for water.
Add the cooked barley to the soup, increase heat to medium and continue to cook for another 30-40 minutes, until the soup thickens a little.
Tomato Egg Flower Soup
This recipe is a variation on classic Egg Drop Soup.
Ingredients:
1 qt chicken stock
2 Tbsp soy sauce
1 tsp salt
1 can diced tomatoes
2 eggs
½ tsp sesame oil
Directions:
Bring chicken stock to a simmer and add the soy sauce and salt. Add the tomatoes and stir, simmer for 5-10 minutes. Beat the egg whites with the sesame oil. Add egg to soup in a slow, thin stream. Stirring in a figure 8. Top with a little more sesame oil and chopped green onions.
Ravioli Soup
This is a slightly different way to make chicken noodle soup.
Ingredients:
2 qt chicken stock
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Ravioli, store bought or homemade. Recipe follows.
Directions:
In a stock pot, sauté vegetables together until tender, add the stock and bring to a simmer. Let soup simmer for 15-30 minutes. While still simmering, add the ravioli and cook until they float, or are done.
Serve with bread and top with cheese.
Ravioli:
2 1/2 cups flour
1 cup HOT water
1 Tbsp salt
Filling of choice
Directions:
In a mixer, combine flour, water and salt. Mix with dough hook until mixture comes together. Let stand in bowl, covered, for about 20 minutes.
Filling can be anything from cooked chicken, bread crumbs, cheese, and parsley, to just cheese. The possibilities are endless.
Once you have your filling and dough ready, roll dough out to ¼ inch thickness. Place 1 tsp of filling 1 inch from edge. Fold over and cut with small ring cutter. Make sure edges are sealed well.
LOUISE’S CLAM CHOWDER
2 6 oz cans minced clams
1 c. onion, chopped
1 c. celery, chopped
2 c. diced potatoes
Cook covered with water until tender. Then add:
White Sauce: (Made in a separate pot)
¾ c. butter
¾ c. flour
1 qt. Half and Half
1 ½ tsp salt
Dash pepper
½ tsp sugar
Cook until thick, add vegetables and clams.
PUMPKIN SOUP
3 TB butter
1 2/3 lb pumpkin or butternut squash, peeled and diced
1 large onion, chopped
Grated rind of 1 orange
3 c. chicken stock
Salt to taste
Freshly ground black pepper
1 TB cornstarch + 3 TB milk
1 c. milk
½ c. cream
2 TB fresh parsley, finely chopped, for garnish
Melt butter in a large saucepan. Add pumpkin or butternut, onion and orange rind. Cook over a gentle heat until onion is soft, about 5 minutes. Add stock, salt, and pepper, then bring to a boil. Reduce heat and simmer gently, covered, for about 5miutes or until butternut is tender. Sieve or puree the soup, and return the puree to a clean saucepan. Mix cornstarch to a smooth paste with 3TB cold milk. Add to soup with 1 c. milk. Bring slowly to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Check seasonings and pour into a preheated tureen. Stir in cream and sprinkle with parsley. Serve immediately.
Note: Sour cream or yogurt can be substituted for the cream.
NATALIE’S SPICY CHICKEN TORTILLA SOUP
1 med onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 TB vegetable oil
4 oz can green chilies, chopped
15 oz can Italian style stewed tomatoes, chopped, reserving the juice
4 c chicken broth or canned chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
½ tsp hot sauce or to taste
4 TB flour
½ c water
1 pound skinless boneless chicken breast, cut into small cubes
1/3 c sour cream
Salt and pepper to taste
Tortilla strips/chips
In a large saucepan, cook the onions and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.
In a small bowl combine the flour with the water and whisk into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips.
[Natalie’s modifications: I substitute the 4 c. of chicken broth and the stewed tomatoes with a quart of home canned tomatoes, chopped, and 4 tsp of chicken bullion and 2 cups of water - it gives it a little more tomato flavor. I also serve the sour cream on the side as most of my family doesn’t like sour cream.]
HAM and POTATO SOUP
[Karen Little]
6 Medium Potatoes, chopped
1 med. Onion
Carrots (optional)
½ cup Butter
½ cup Flour
1 cup diced Ham
2 cups Milk
1 tsp Parsley Flakes
Preparation: Dice potatoes and onions; boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley; stir lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt to taste.
Beef and Barley Soup
This is an all day soup that really only works best if you have at least 8 hours to cook it. I have been known to start it the night before in either an oven safe pan or crock pot and just let it go.
Ingredients:
1 Tbsp olive oil
½ lb stew beef
1 onion, chopped
5-7 garlic cloves, chopped
3 cups beef stock
3 Tbsp hot sauce
3 Tbsp Worcestershire
1 can diced tomatoes
2 cups tomato juice
1 cup instant barley
2 bay leaves
carrots
celery
Directions:
Ina large stock pot, heat oil over medium heat. Add the stew beef and brown on all sides. Remove the beef from pot and set aside. Add a little more oil if needed, and add garlic, onions, carrots, and celery. Sauté until tender and add the meat back to the pan along with any juices that have come out of the meat. Mix the hot sauce and Worcestershire into the beef stock and add to the pot. Add the tomatoes, tomato juice and bay leaves. Stir to combine. Simmer for 6-7 hours, stirring occasionally.
In a saucepan, cook the barley according to the package, substituting beef stock for water.
Add the cooked barley to the soup, increase heat to medium and continue to cook for another 30-40 minutes, until the soup thickens a little.
Tomato Egg Flower Soup
This recipe is a variation on classic Egg Drop Soup.
Ingredients:
1 qt chicken stock
2 Tbsp soy sauce
1 tsp salt
1 can diced tomatoes
2 eggs
½ tsp sesame oil
Directions:
Bring chicken stock to a simmer and add the soy sauce and salt. Add the tomatoes and stir, simmer for 5-10 minutes. Beat the egg whites with the sesame oil. Add egg to soup in a slow, thin stream. Stirring in a figure 8. Top with a little more sesame oil and chopped green onions.
Ravioli Soup
This is a slightly different way to make chicken noodle soup.
Ingredients:
2 qt chicken stock
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, chopped
Ravioli, store bought or homemade. Recipe follows.
Directions:
In a stock pot, sauté vegetables together until tender, add the stock and bring to a simmer. Let soup simmer for 15-30 minutes. While still simmering, add the ravioli and cook until they float, or are done.
Serve with bread and top with cheese.
Ravioli:
2 1/2 cups flour
1 cup HOT water
1 Tbsp salt
Filling of choice
Directions:
In a mixer, combine flour, water and salt. Mix with dough hook until mixture comes together. Let stand in bowl, covered, for about 20 minutes.
Filling can be anything from cooked chicken, bread crumbs, cheese, and parsley, to just cheese. The possibilities are endless.
Once you have your filling and dough ready, roll dough out to ¼ inch thickness. Place 1 tsp of filling 1 inch from edge. Fold over and cut with small ring cutter. Make sure edges are sealed well.
LOUISE’S CLAM CHOWDER
2 6 oz cans minced clams
1 c. onion, chopped
1 c. celery, chopped
2 c. diced potatoes
Cook covered with water until tender. Then add:
White Sauce: (Made in a separate pot)
¾ c. butter
¾ c. flour
1 qt. Half and Half
1 ½ tsp salt
Dash pepper
½ tsp sugar
Cook until thick, add vegetables and clams.
PUMPKIN SOUP
3 TB butter
1 2/3 lb pumpkin or butternut squash, peeled and diced
1 large onion, chopped
Grated rind of 1 orange
3 c. chicken stock
Salt to taste
Freshly ground black pepper
1 TB cornstarch + 3 TB milk
1 c. milk
½ c. cream
2 TB fresh parsley, finely chopped, for garnish
Melt butter in a large saucepan. Add pumpkin or butternut, onion and orange rind. Cook over a gentle heat until onion is soft, about 5 minutes. Add stock, salt, and pepper, then bring to a boil. Reduce heat and simmer gently, covered, for about 5miutes or until butternut is tender. Sieve or puree the soup, and return the puree to a clean saucepan. Mix cornstarch to a smooth paste with 3TB cold milk. Add to soup with 1 c. milk. Bring slowly to boil, stirring constantly. Reduce heat and simmer for 5 minutes. Check seasonings and pour into a preheated tureen. Stir in cream and sprinkle with parsley. Serve immediately.
Note: Sour cream or yogurt can be substituted for the cream.
NATALIE’S SPICY CHICKEN TORTILLA SOUP
1 med onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 TB vegetable oil
4 oz can green chilies, chopped
15 oz can Italian style stewed tomatoes, chopped, reserving the juice
4 c chicken broth or canned chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
½ tsp hot sauce or to taste
4 TB flour
½ c water
1 pound skinless boneless chicken breast, cut into small cubes
1/3 c sour cream
Salt and pepper to taste
Tortilla strips/chips
In a large saucepan, cook the onions and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.
In a small bowl combine the flour with the water and whisk into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips.
[Natalie’s modifications: I substitute the 4 c. of chicken broth and the stewed tomatoes with a quart of home canned tomatoes, chopped, and 4 tsp of chicken bullion and 2 cups of water - it gives it a little more tomato flavor. I also serve the sour cream on the side as most of my family doesn’t like sour cream.]
HAM and POTATO SOUP
[Karen Little]
6 Medium Potatoes, chopped
1 med. Onion
Carrots (optional)
½ cup Butter
½ cup Flour
1 cup diced Ham
2 cups Milk
1 tsp Parsley Flakes
Preparation: Dice potatoes and onions; boil in water until done. Drain off water and save. Add butter to potatoes and onions until butter melts. Add flour, ham and parsley; stir lightly. Pour in 4 cups of potato water and then milk. Turn heat up to medium and stir until soup thickens, about 5 minutes. Add salt to taste.
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