1/2 cup butter, melted
1 cup light corn syrup
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs
1 cup chopped pecans
1 recipe pastry for a 9 inch single crust pie
In a heavy saucepan combine butter, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F for 55 minutes or until it only jiggles a little bit. Let cool and serve.
Saturday, November 21, 2009
Coconut Cream Pie
1 9-inch pie shell, baked
3 cups whole milk
1 1/2 cup coconut
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Put the milk and 1 cup coconut in sauce pan and scald the milk. (if you tip the pan you will see bubbles just beginning to form on the bottom). In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Cook until thickened. Cover and cook for two minutes longer. Temper the egg yolks by pouring a some of the hot mixture into the egg yolks and whisk quickly. Return to the pan and cook for one minute longer, stirring constantly. Take off head and add the butter and vanilla. Let cool for a little bit and pour into a baked pie shell. Refridgerate for a few hours or more. Toast the rest of the coconut in a cookie sheet in the oven. Cover the pie with whipped cream and toasted coconut.
This can be made into banana cream pie by slicing bananas and putting them in the bottom of the pie shell. Or just vanilla cream pie.
3 cups whole milk
1 1/2 cup coconut
3/4 cup granulated sugar
1/3 cup flour
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
Put the milk and 1 cup coconut in sauce pan and scald the milk. (if you tip the pan you will see bubbles just beginning to form on the bottom). In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Cook until thickened. Cover and cook for two minutes longer. Temper the egg yolks by pouring a some of the hot mixture into the egg yolks and whisk quickly. Return to the pan and cook for one minute longer, stirring constantly. Take off head and add the butter and vanilla. Let cool for a little bit and pour into a baked pie shell. Refridgerate for a few hours or more. Toast the rest of the coconut in a cookie sheet in the oven. Cover the pie with whipped cream and toasted coconut.
This can be made into banana cream pie by slicing bananas and putting them in the bottom of the pie shell. Or just vanilla cream pie.
Tabitha's Granny's Chocolate Meringue Pies
Crust
1egg
water
2 cups flour
1 cup butter
Filling
3 cups sugar
1 1/4 cup cocoa
1/4 - 1/2 cup flour
3 1/2 cup milk
1/4 cup butter
1 TB vanilla
Meringue
3 egg whites
1/4 cup sugar
1/4 tsp vanilla
For Crust: Break egg into 1/2 cup measuring cup and fill the rest up with water. Cut butter into flour. Add water and egg. Mix lightly. Press dough into two 9-inch pie plates. Prick bottoms and sides of crusts. Bake at 425 deg F for 8 minutes. Let cool.
For Filling: Mix sugar, flour, and cocoa. Add milk. Stir in egg yolks, butter, and vanilla. Cook over medium-high heat, stirring constantly, until smooth and thick. Pour into baked pie shells.
For Meringue: Beat egg whites until stiff. Add sugar and vanilla gradually. Put on pies, sealing all sides. Bake at 400 deg F. until slightly browned.
1egg
water
2 cups flour
1 cup butter
Filling
3 cups sugar
1 1/4 cup cocoa
1/4 - 1/2 cup flour
3 1/2 cup milk
1/4 cup butter
1 TB vanilla
Meringue
3 egg whites
1/4 cup sugar
1/4 tsp vanilla
For Crust: Break egg into 1/2 cup measuring cup and fill the rest up with water. Cut butter into flour. Add water and egg. Mix lightly. Press dough into two 9-inch pie plates. Prick bottoms and sides of crusts. Bake at 425 deg F for 8 minutes. Let cool.
For Filling: Mix sugar, flour, and cocoa. Add milk. Stir in egg yolks, butter, and vanilla. Cook over medium-high heat, stirring constantly, until smooth and thick. Pour into baked pie shells.
For Meringue: Beat egg whites until stiff. Add sugar and vanilla gradually. Put on pies, sealing all sides. Bake at 400 deg F. until slightly browned.
Pumpkin Chiffon Pie
4 TB Flour (heaping)
1 C Brown Sugar
1 C White Sugar
1/2 tsp each of cloves, ginger, cinnamon and nutmeg
2 1/2 C rich milk or half and half (add 1/8 lb butter if you use milk)
4 eggs
1 C Pumpkin
Use a heavy saucepan. Mix all ingredients and bring to a boil slowly for 5 minutes.
Turn off burner and let it set for 10 minutes. Pour into two baked shells and chill for a couple hours.
Top with whipped cream:
1 pint whipping cream - beat, when it starts to get thick or peaks
add about 1/4 cup powdered sugar and 1/2 tsp vanilla
1 C Brown Sugar
1 C White Sugar
1/2 tsp each of cloves, ginger, cinnamon and nutmeg
2 1/2 C rich milk or half and half (add 1/8 lb butter if you use milk)
4 eggs
1 C Pumpkin
Use a heavy saucepan. Mix all ingredients and bring to a boil slowly for 5 minutes.
Turn off burner and let it set for 10 minutes. Pour into two baked shells and chill for a couple hours.
Top with whipped cream:
1 pint whipping cream - beat, when it starts to get thick or peaks
add about 1/4 cup powdered sugar and 1/2 tsp vanilla
Deb's Apple Pie (our inspiration)
6 granny smith apples
cinnamon
nutmeg
1 cup sugar
1 TB tapioca
Crust
2 cups flour
salt
1 cube butter
3 TBL crisco
ice water (ice and vinegar)
egg whites w/ a little bit of milk
raw sugar
Slice Apples. Pre mix sugar, cinnamon, tapioca, nutmeg, (whisk together)
Pour onto Apples and mix gently set aside.
For Crust : Measure flour and salt into bowl. Cut in butter and crisco. Slowly add ice water mixing as you pour. Try to use as little as possible
Knead crust on floured surface a few times. Cut into two parts one a little bigger than the other for the top and the bottom. Wrap in saran wrap and put in the fridge for a few minutes if you want.
Take the bigger piece and roll it out into a circle, put it in the pie pan and fill it with apple filling. Roll out top, put it on filling and pinch the edges. Cut slits on top, brush with egg whites and sprinkle raw sugar on top.
Bake 15 minutes @400 deg F, 30 minutes at 375 and rotate so that it will cook evenly.
cinnamon
nutmeg
1 cup sugar
1 TB tapioca
Crust
2 cups flour
salt
1 cube butter
3 TBL crisco
ice water (ice and vinegar)
egg whites w/ a little bit of milk
raw sugar
Slice Apples. Pre mix sugar, cinnamon, tapioca, nutmeg, (whisk together)
Pour onto Apples and mix gently set aside.
For Crust : Measure flour and salt into bowl. Cut in butter and crisco. Slowly add ice water mixing as you pour. Try to use as little as possible
Knead crust on floured surface a few times. Cut into two parts one a little bigger than the other for the top and the bottom. Wrap in saran wrap and put in the fridge for a few minutes if you want.
Take the bigger piece and roll it out into a circle, put it in the pie pan and fill it with apple filling. Roll out top, put it on filling and pinch the edges. Cut slits on top, brush with egg whites and sprinkle raw sugar on top.
Bake 15 minutes @400 deg F, 30 minutes at 375 and rotate so that it will cook evenly.
Monday, October 19, 2009
We are learning to Knit!
| Last week Sister Smith came and taught us how to start knitting and we get to do it again this week! Be sure not to miss it because there is a lot more to learn. If you didn't get a chance to come last week still come. We can catch you up no problem! Heather lives on the southwest corner of 400 E and 200 S |
Sunday, October 11, 2009
Sunday, October 4, 2009
Annie's Salsa
Here is Sister Mackay's legendary salsa recipe if you didn't get a chance to make it to enrichment last week:
23 - 25 medium tomatoes
3 large onions
2 large green peppers
2 large red peppers
1 jalapeno pepper
1 cup white vinegar
4 tsp black pepper
4 tsp garlic salt
4 tsp salt
3 TB cornstarch
1 12-oz can of tomato paste
1 Blanch and peel tomatoes.
2 Cut and squeeze most of the juice out, this will make it thicker
3 Chop onions, peppers and remove the seeds from the jalapeno.
4 Add all this plus the other ingredients to an 8 qt pot, stirring often so it doesn't burn, until vegies are soft, about 20 minutes.
5 Blend in a blender or use a stick blender which is a very handy gadget to have.
6 Pour into pint jars.
7 Process in a hot water bath, boiling for 20 minutes.
P.S. Annie taught us that blanching means you put them in boiling water for a few minutes (just until the skin starts to crack). The skin comes right off after this! It's amazing!
PPS. You can also try blanching brocolli if you want it to look really green. Interesting fact of the day.
23 - 25 medium tomatoes
3 large onions
2 large green peppers
2 large red peppers
1 jalapeno pepper
1 cup white vinegar
4 tsp black pepper
4 tsp garlic salt
4 tsp salt
3 TB cornstarch
1 12-oz can of tomato paste
1 Blanch and peel tomatoes.
2 Cut and squeeze most of the juice out, this will make it thicker
3 Chop onions, peppers and remove the seeds from the jalapeno.
4 Add all this plus the other ingredients to an 8 qt pot, stirring often so it doesn't burn, until vegies are soft, about 20 minutes.
5 Blend in a blender or use a stick blender which is a very handy gadget to have.
6 Pour into pint jars.
7 Process in a hot water bath, boiling for 20 minutes.
P.S. Annie taught us that blanching means you put them in boiling water for a few minutes (just until the skin starts to crack). The skin comes right off after this! It's amazing!
PPS. You can also try blanching brocolli if you want it to look really green. Interesting fact of the day.
Jogging
We are discontinuing the running group. I know it's sad but if you would like a jogging or walking buddy of some sort please let us know and I'll see what I can hook you up with. Also if there is any interest in training for a race with a group put in a good word. This could be so fun! However unless there is a big response I might just put off seriously considering this idea until Spring. Happy exercising!
Tuesday, September 1, 2009
No one is a nobody
I love this talk by Marvin J. Ashton called "In His Strength" that he gave in 1973. I found it when I was discouraged the other day. Hopefully someone will find this useful as well. This is my favorite quote from it.
"No matter how or where we find ourselves, we cannot with any justification label ourselves “nobody.” As children of God we are somebody. He will build us, mold us, and magnify us if we will but hold our heads up, our arms out, and walk with him. What a great blessing to be created in his image and know of our true potential in and through him! What a great blessing to know that in his strength we can do all things!"
I highly recommend reading the whole thing. And don't forget how amazing you are!
"No matter how or where we find ourselves, we cannot with any justification label ourselves “nobody.” As children of God we are somebody. He will build us, mold us, and magnify us if we will but hold our heads up, our arms out, and walk with him. What a great blessing to be created in his image and know of our true potential in and through him! What a great blessing to know that in his strength we can do all things!"
I highly recommend reading the whole thing. And don't forget how amazing you are!
Thursday, August 20, 2009
I don't know about you but when I crave chocolate it's not Hershey's it's something rich and amazing. So I made this chocolate lava cake and it was so simple and good that I thought I had to share it with you guys.
Chocolate Lava Cake
6 oz semi sweet chocolate
6 oz semi sweet chocolate
½ cup sugar
6 oz butter
6 oz butter
1/3 cup flour
3 eggs
Preheat your oven to 350. Melt chocolate in double boiler (this means to put the chocolate in a metal bowl over boiling water) and add butter. Beat eggs and sugar until it starts to whiten. Stir together and add flour. If you don’t use salted butter add a little bit of salt. You can put them in ramekins or in a muffin tin, just butter it and bake for 10 minutes or so. Let it cool before you turn them out. Or you can eat them out of the ramekin.
3 eggs
Preheat your oven to 350. Melt chocolate in double boiler (this means to put the chocolate in a metal bowl over boiling water) and add butter. Beat eggs and sugar until it starts to whiten. Stir together and add flour. If you don’t use salted butter add a little bit of salt. You can put them in ramekins or in a muffin tin, just butter it and bake for 10 minutes or so. Let it cool before you turn them out. Or you can eat them out of the ramekin.
You can make it look pretty with a bit of powdered sugar and fruit, but I personally don't have the patience to bother with this usually. I just want to eat it as soon as possible.
Love,
Carlina
Tuesday, August 11, 2009
Thursday, August 6, 2009
Sewing Circle!
Sewing Circle time ladies!!!
Our first gathering will be tonight @ 7:30 (526 S 300 E). Come with your sewing, stitching, knitting, crocheting, etc. The purpose for this is solely to have some fun company while being productive!
You can either bring some treat you have to share, or snack on some that I’ll be providing, but in no way feel obligated to provide anything!
See you tonight!
Saturday, July 25, 2009
Jogging Group
For those of you who want someone to jog with in the morning we will meet at the ward building at 7am on Tuesday and Thursday. I really hope that some of you will be able to make it. We are probably not going to be hard core so don't be scared off if you think you are slow!!
Sunday, July 19, 2009
Munch and Mingle
We are having a Relief Society munch and mingle at Heather Theodore's house on Tuesday night at 7pm it's going to be awesome so come!
Monday, July 6, 2009
Tuesday, June 23, 2009
Sour Creme and Lavender Cookies
Sour Creme and Lavener Cookies.... reciepe modified Deborah Athay
Cookies:
1/2 c butter (room temp)
about 3-4 drops lavender extract
1 1/2 C white sugar
2 eggs
1 C sour creme
3 C al- purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tap baking powder
frosting:
powered sugar
1 stick soft butter
a bunch of sour creme
red and blue dye
1/2 tsp vanilla
milk
Sour Creme and Lavener Cookies.... reciepe modified Deborah Athay
Cookies:
1/2 c butter (room temp)
about 3-4 drops lavender extract
1 1/2 C white sugar
2 eggs
1 C sour creme
3 C al- purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tap baking powder
frosting:
powered sugar
1 stick soft butter
a bunch of sour creme
red and blue dye
1/2 tsp vanilla
milk
COOKIES:
mix (with kitchen aid or hand beater )together for cookies: butter, sugar, eggs and lavender. When mixed add in sour creme. In seperate bowl whisk together: flour, salt, baking powder and baking soda. Add flour mixture to butter mixture. Put into fridge for 1/2 an hour to harden up. Cook in over @ 350 for 10-12 min.
FROSTING:
Um... I just kinda throw it all together until it looks right.... for this it should be more liquid than stiff, like you dip the cookie into the frosting... it's not spreadable... just look at the pics, ok?
Um... I just kinda throw it all together until it looks right.... for this it should be more liquid than stiff, like you dip the cookie into the frosting... it's not spreadable... just look at the pics, ok?
Monday, June 22, 2009
This is a recipe for Lemonade that we had at the big activity in December. Perfect for summer!
Tucano's Brazillian Lemonade
2 peeled Limes
3/4 C Sugar
1 1/2 C Water-Puree
1 C Milk
Ice
Blend well.
Strain before drinking. It's tasty!
Tucano's Brazillian Lemonade
2 peeled Limes
3/4 C Sugar
1 1/2 C Water-Puree
1 C Milk
Ice
Blend well.
Strain before drinking. It's tasty!
Sugar Cookies - Megan Young
3 eggs
½ Cup butter
½ Cup margarine
3 Cups Sugar
1 tsp vanilla
Mix together. Alternately mix together sour cream and dry mixture.
1 cup sour cream
5 Cups Flour*
1 tsp baking soda
2 tsp baking powdersalt (a pinch)
* you'll need to knead more flour in in order to make it really work. Also sometimes I like to add a bit of nutmeg, for a little bit different flavor. Also Almond Extract will give you something a little different if you're feeling adventurous.
Bake at 375 8 – 10 minutes
Cream Cheese Frosting
1 8oz cube cream cheese
1/2 C butter
2 TBSP Milk
1 tsp vanilla
Enough Icing Sugar to bring it to the proper consistency.And to quote Devo: When a problem comes along,You must whip it. Before the cream sits out too long, You must whip it. When something's going wrong, You must whip it.Have Fun Ladies!
3 eggs
½ Cup butter
½ Cup margarine
3 Cups Sugar
1 tsp vanilla
Mix together. Alternately mix together sour cream and dry mixture.
1 cup sour cream
5 Cups Flour*
1 tsp baking soda
2 tsp baking powdersalt (a pinch)
* you'll need to knead more flour in in order to make it really work. Also sometimes I like to add a bit of nutmeg, for a little bit different flavor. Also Almond Extract will give you something a little different if you're feeling adventurous.
Bake at 375 8 – 10 minutes
Cream Cheese Frosting
1 8oz cube cream cheese
1/2 C butter
2 TBSP Milk
1 tsp vanilla
Enough Icing Sugar to bring it to the proper consistency.And to quote Devo: When a problem comes along,You must whip it. Before the cream sits out too long, You must whip it. When something's going wrong, You must whip it.Have Fun Ladies!
Subscribe to:
Comments (Atom)