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Butterscotch Sauce

May 6, 2008 — Leave a comment

Most people don’t eat enough butterscotch.

Ingredients:

Makes 2 cups
1/2 cup heavy cream
1/4 cup milk
1 teaspoon cornstarch
1 cup light-brown sugar
2/3 cup light corn syrup
4 tablespoons unsalted butter

Method:
In a small bowl, combine cream, milk, and cornstarch; set aside. In a medium saucepan, combine sugar, corn syrup, and butter. Cook over medium-high heat, stirring, until butter has melted and sugar has dissolved, 4 to 5 minutes.
Reduce heat to medium-low. Add milk mixture; bring to a boil. Boil 30 seconds; remove from heat. Cool slightly before serving, or store, covered, in the refrigerator up to 2 weeks. Before serving, reheat in a saucepan; thin, if necessary, by adding up to 2 tablespoons cream.

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Super Simple Nutella Ice Cream

May 6, 2008 — Leave a comment

This recipe is courtesy Clotilde Dusoulier.

Ingredients:
– 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
– 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk (a.k.a. unsweetened condensed milk or lait concentré non sucré; I used reduced fat)
Method:

Makes about 750 ml (3/4 quart).

Pre-freeze the bowl of your ice cream maker according to the manufacturer’s instructions.

Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you’re using, this may take a few minutes; don’t get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)

Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.

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Mom’s Lasagna

May 6, 2008 — Leave a comment

1lb ground beef
40 oz. can crushed tomatoes
8 oz. can tomato sauce – seasoned
2 – envelopes spaghetti sauce mix (yes, spaghetti!)
2 cloves of fresh garlic, minced
8 oz. lasagna noodles
8 oz. mozzarella cheese
16 oz. Cottage Cheese – Cream style (large curd)
8 oz. grated Parmesan cheese

Brown meat.
Add next 4 ingredients, cover and simmer 40 minutes.
Salt & Pepper to taste.

Cook noodles
rinse in cold water.
place 1/2 of noodles in lasagna pan.
cover with 1/3 sauce and 1/2 mozzarella and 1/2 cottage cheese.
end with the sauce on top.

Finish with Parmesan cheese.

Bake at 350 degrees for 30 minutes.

Tip: Let set for an hour before serving, it will still be hot; if you do not let it set it will be rather runny as it is cut.

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Carrot Cake

May 6, 2008 — Leave a comment

This recipe is courtesy of Brandon Johnson’s mom via Idaho Falls.

Cake: mix the igredients below & put into a 9×11 pan

1 3/4 c. sugar

4 eggs

1 1/3 c. cooking oil (when doubled use 1 c. applesauce)

2 tsp. baking soda

2 c. flour

2 tsp. baking powder

2 tsp. cinnamon

4 c. finely grated carrots

3/4 c. nuts (optional — I opt out)

Frosting:

1 LB powdered sugar

8 oz. cream cheese

1/2 c. margarine

1 tsp. vanilla

Bake @ 350 for 40 minutes. Frost after it has cooled

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Southern Sweet Potatoes

May 6, 2008 — Leave a comment

When we lived in Florida we picked up this recipe; growing up in California I had no idea Florida was considered the south.

3 c. sweet potatoes
2 eggs beaten
1/2 c evaporated milk
1 tsp vanilla
1 c sugar
1/2 tsp salt
1/2 stick melted margarine
combine above & mix w/ electric mixer. spread into 13×9 pan

1 c brown sugar
1 c chopped pecans
1/2 c flour
1/2 c soft margarine
combine & layer on top

bake @ 350 for 5 min
bake @ 300 for 45 min

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Hot Wings

May 6, 2008 — Leave a comment

My little brother LOVES wings & he went on his mission to Louisiana, so he’s a big fan of anything spicy; I make this at his request. The recipe is courtsey Todd Crump, who was a member of a BYU ward I was in when I lived on condo row.

Flour mixture:

Flour

salt (to taste)

pepper (to taste)

pinch of cayenne

Tony Cacheres cajun seasoning

Method:

Take chicken, skinned or not skinned, dip in egg whites, then into flour mixture. Bake on cooking sheets covered with foil on low heat (200 to 275 degrees) for about an hour. Remove from heat & cool (15 minutes). Redip in eggwhites and flour mixture. Deep fry until golden brown. Drain grease. Soak for about 1 minute, until saturated, with wing sauce.

Best with blue cheese & celery.

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Apple Pastry

May 6, 2008 — Leave a comment

This is fabulous with vanilla ice cream & simple. 

Pastry:

3 C. Flour

1 C. Crisco

1 1/3 tsp. salt

9 T. ice water (may require more)

Line 10×14 pan with pastry. Peel & slice apples. Cover pastry with apples. Mix 1/2 c. sugar & 1/3 tsp. cinnamon  –sprinke over apples. Dot with 2 TBSP butter. Bake at 425 for 25 minutes. Take out & turn oven to 375 degrees.

Cover with mixture of:

1 egg

1/2 c. evaporated milk

1/2 c. sugar

1/8 tsp. salt

2 c. coconut

Bake at 375 degrees for 20 minutes.

SERVE HOT!

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Potage Parisenne

May 6, 2008 — Leave a comment

This is a super smooth potato soup. The recipe is courtsey Liz Hatch. 

Ingredients: 

2 C. raw diced potatoes 1/2 C. dried leek

1/2 C. flour

1/2 C. Heavy Cream

1 TBSP Finely Chopped Green Onions

2 TBSP Butter

1 tsp. finely chopped parsley

6 C. chicken stock

salt to taste

Method:

Saute onions in butter until transparent. Add flour & mix well. Add 3 cups of chicken stock, stir well and let simmer slowly. In seperate pan add the remaining 3 cups of chicken stock, potatoes, leek and bring to a boil. Let simmer for 20 minutes.

Then mix both pots. Blend it all in a blender. Add cream & check for seasoning. Top with parsley.

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Cowboy Caviar

April 11, 2008 — Leave a comment

The lovely Robyn gave me this recipe (& joke). It’s similar to the black bean salsa I make, but with a nice addition of avocado.

1 can black eyed peas ( minus fergie!!!!!) j/k
1 can sweet corn kernels
1 tom
1 avocado
1 bunch of cilantro
1 packet of dry Italian dressing, follow the back of the package but use balsamic vinegar and olive oil

I always double the recipe but still only use 1 dressing mix

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Grandma’s Macaroni & Cheese

April 11, 2008 — Leave a comment

We have homemade macaroni & cheese with every important meal – Thanksgiving, Christmas, Birthdays or just to show someone you care. Grandma Caress makes it and the grandkids love it, and the grown-ups usually request it with, “Well I’m not sure so and so (insert 2 year olds name) would eat anything except Grandma’s mac & cheese, so we better make it.”

Method & Ingredients:
1 -Grease 9 x 13 pan
2 -1 lb. pkg. large elbow noodles cooked & drained
3 -In a sauce pan: Add 4 Tbsp. flour to 2 cups cold milk – stir with whisk.
4 – Add 4 Tbsp. butter – cook on medium heat.
5 – Stirring constantly – add 1 cup cheddar cheese & bring to a boil for 1 minute.
6 – Add salt & pepper to taste.
7 – Add noodles & sauce to pan – top with 3 cups cheddar cheese & paprika.
8 – Bake at 350 degrees uncovered for 30 minutes or until bubbly.

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